As Dad, my job in the mornings is to prepare brekkie for the little one as well as their lunchbox for school. This leaves me little time to get my own breakfast going, which is why I like to keep our fridge stocked with overnight oats.
I can bang out a week’s worth of oat meals at the start of the week and dip into them whenever I’m feeling peckish.
The chia seeds are such a cheat code for loading up on fiber and omega-3’s to start the day. When we eat them we usually add a generous scoop of peanut butter and a handful of fruit—blueberries or bananas usually.
While this recipe already replaces cow’s milk with nut milks, you can make this extra lactose-free by dropping the yogurt from the recipe.
For jars, we’ve recycled our Santa Cruz Organics peanut butter jars to use for our oats, but mason jars or any other container works just fine. I like the uniformity. You can tell we eat a lot of peanut butter.
Ingredients (per jar)
- 1/2 cup of rolled oats
- 1 tbsp chia seeds
- 1 tbsp or more of yogurt
- 3/4 cup of milk or milk alternative.
- Water to top off
Steps to make overnight oats
- Add the oats, chia seeds, and yogurt to a jar
- Add the milk and/or water until the dry goods are covered
- Cap the jar and shake well
- Store in the fridge overnight. You can eat them after 20-30 minutes if you’re craving it now.
Optional mix-ins
I like to add these right before eating so they don’t get soggy/stale/overripe.
- 1-2 tsbp of granola
- 1 tbsp of peanut butter or other nut butter
- 1/2 banana, sliced
- Handful of blueberries
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