Overnight oats is a game changer. (Trust the grammar here. I’m an English teacher.) 😉
Yes, I am aware of how lofty this statement is, but it is not hyperbole. It is truth. I am not an egg-eater (something my followers have come to learn), yet I know the importance of a breakfast packed with protein. After years of cold cereal or muffins from DD, I noticed an immediate shift in my energy levels, hunger, and cravings once I unprocessed my first meal of the day and upped my protein intake.
When I was on maternity leave, I explored various breakfast options that provide balanced macronutrients and are, well, yummy. These are some of my faves:
- A slice of Ezekiel bread (full of protein and flourless!) topped with a quarter avocado and a slice of turkey bacon with a side of berries (raspberries provide healthy fiber!).
- An Ezekiel cinnamon raisin English muffin toasted and smeared with all-natural peanut or almond butter and banana “coins.” You can add a side of berries or even scrambled eggs–but I won’t!
- Boiled rolled oats mixed with a splash of unsweetened almond milk, a shake of cinnamon, and some fresh berries (okay, yeah, I love berries with my breakfast!).
- Shakeology, especially for mornings that get away from me!
I dont often have have the time to make my actual breakfast each morning. My husband and I both need to leave the house by 6:45 am to get the kiddos to school and the sitter and be at our respective jobs on time. Most mornings I do wake up early to work out, but I am able to shave 5-10 minutes off of my morning routine and inches from my waistline by having overnight oats at the ready and avoiding the processed sugar rush of cereal or baked goods.
I prep 3-5 days worth of overnight oats every Sunday when I am meal prepping. It is essential for me to have a healthy breakfast ready to go. This habit lowers my stress levels in the morning, eases my nighttime routine (praise be the moms who can do the crock pot overnight breakfasts! They are yummy! I just ain’t got time for that!), and meets my nutritional needs.
You can Google and pin hundreds of overnight oats recipes with varied proportions and varied ingredients and varied flavors. I encourage you to play around until you find your perfect texture and some flavor combos that work for you and for your family. The base blend that I’ve stuck to for the past month or two really works for me. It contains protein, complex carbs, healthy fats, and fiber, so I confidently set my macros in balance right from the start. This blend also fits perfectly into the 21 Day Fix or 22 Minute Hard Corps meal plans–which is an added bonus for me as a healthy lifestyle coach win Beachbody.
This recipe grew out of my Saturday goal of using up as many perishable ingredients as possible. I don’t like to waste the fresh fruits and veggies that we may not have gotten to during the week. This past Saturday, a half pint of overripe strawberries and a handful of blueberries sat pathetically in my fridge, uneaten and hours from being replaced by newer, fresher versions when my husband went to the grocery store the next morning. So, I made a note in my meal planner to make pb&j overnight oats when meal prepping.
The next morning, I began to prep while Mike shopped, knowing that making my oats early would make room in the fridge for the fresh produce of the day and save me time later. I opened the cupboard to get a new jar of organic all-natural peanut butter and noticed something else: a bag of pecans. That’s when this idea hit me.
You can easily make this recipe your own. I will break down the ingredients for my ideal overnight oats base blend and the add-ons that make this recipe what it is. I encourage you to give it a try but to also venture into your own flavor combos. Comment below with a recipe that makes you look forward to breakfast!
BASE BLEND (per serving):
- 1/3 cup unsweetened almond milk
- 1/3 cup nonfat Greek yogurt
- 1/2 cup old fashioned rolled oats (1/2 yellow container)
- 1 tbsp chia seeds (1/2 orange container)
- 1 tbsp ground flax seed (1/2 orange container)
ADD-ONS FOR STREUSEL:
- 1/2 tsp cinnamon
- 1/2 tbsp pure maple syrup, plus 1/4 tbsp
- overripe strawberries, diced
- overripe blueberries, diced (these equal one purple container)
- 1/2 blue container, approx 2 tbsp, chopped pecans
- Make the base blend by combining all ingredients. Add the cinnamon and 1/2 tbsp pure maple syrup. Mix well and place in air-tight jar.
- Top with fruit and pecans. Overripe berries will emit juices that make this really sweet and dessert-like.
- Drizzle with remaining maple syrup.
- Seal, refrigerate, and enjoy within 5 days!