Updated – I wish that I had explored overnight oats sooner. I started making them last month and I can honestly say this was from a thought distortion I had around oats.
I started health coaching because my experiences led me to want to help others, so I will always be as honest as possible. While I live flexibly now and have been exploring my food relationship for years, I can acknowledge that there were times that this wasn’t always the case.
I had tried some other recipes before making my own that suggested cold oats – NOT MY THING. Some had suggested using yogurt – I thought these were too thick and also for cold eating. This is my basic recipe for overnight oats. You can add whatever you want, this will just give you a helpful base to get started.
What You’ll Need
- 1/2 cup rolled oats
- 1/2 cup of milk or milk alternative
- 1/2 serving of protein of choice (I usually use one that is flavored like chocolate or peanut butter)
- cinnamon – optional
- vanilla extract – optional
- container for overnight storage (a jar works like a gem)
- liquid measuring cup
- Measure out a 1/2 cup of oats (or a serving according to your label) in your container.
- Add 1/2 cup of almond milk (you can use any milk). To measure I used a liquid measuring cup just for ease.
- Add a little cinnamon to taste and vanilla extract. Stir until cinnamon appears to be well mixed. If using a jar, seal the lid and shake!
- Add protein powder if desired.
- Place in fridge for overnight because you know, they’re overnight oats.
Note: I add half a scoop of whey/casein blend to my oats for more protein. This makes them thicker, you may need to adjust liquid for protein powders.
I follow every time I make over night oats. Often I will add a nut butter and fruit. Sometimes I’ll add chocolate chips.
Some of my favorite combinations have been: blueberries and chocolate protein with chocolate chips, chocolate chips and peanut butter with chocolate or peanut butter protein, vanilla protein with pumpkin pie spices.
Have fun with your flavors!
1 thought on “Recipe: Overnight Oats”