Breakfast is often a really elaborate meal for me. I love making a big production out of breakfast because it used to be the only meal I ate at home when I was working in the office overnight. But now that I’m home all the time, the energy to whip up a spinach and egg omelet with fruit and waffles has dissipated. I’d rather just have coffee and imagine my breakfast will magically appear and wonder why I’m hangry later.
With that, I started making overnight oats to bring some simplicity to my mornings. It’s quickly become my new favorite food to make and it’s super easy.
You can sub out anything that doesn’t serve you here, but this is what I like. A lot of overnight oat recipes I’ve seen have too much going on for me. I like to keep the ingredients to a minimum. I like to use Bob’s Red Mill thick cut oats (sometimes I use gluten free), almond butter, unsweetened vanilla almond milk and a little bit of honey. Just a few ingredients, but a great breakfast.
Sometimes almond butter can be a little trickier to stir in with the other ingredients, especially if it’s towards the end of the jar and there’s not a lot of oils left. In those cases I just drop it in a little at a time to make it a little easier to mix up. I like using almond milk with my oats, but I’m sure you could substitute cow’s milk, oat milk, soy milk, etc. Anything for those oats to soak up, really.
I like to use a good sealing Tupperware container or a mason jar depending on how much I’m making/how much shelf space I have in the fridge.
This recipe will make one serving.
½ cup extra thick rolled oats
1 tbs almond butter
½ c unsweetened vanilla almond milk
1 tsp honey
A dash or two of cinnamon
- Measure out your oats and pour them into your container of choice. I use Bob’s Red Mill Extra Thick Oats.
- Sprinkle the cinnamon onto the oats and mix it up.
- Drop in that ½ cup of almond milk, again any flavor works. I like to use the unsweetened vanilla for a tiny bit of added flavor.
- Drop in that 1tbs of almond butter.
- Drizzle on the 1 tsp honey and stir everything up.
- Add the lid and let it chill in the fridge overnight so it’s ready to go for breakfast.
Variations I’ve used have included chia seeds, as well as peanut butter instead of almond butter. But I like this recipe because it’s super simple and it keeps me full in the morning.