You make overnight oats for your sister, who is a busy woman with two young children (4 and 2 years), to help her out in the morning.
The recipe is simple: only five ingredients and just 5 minutes to prepare. No fancy methods and simple ingredients. Let’s get started!
What are overnight oats?
Overnight oatmeal is a simple and quick breakfast or snack that you can make by soaking rolled oats overnight in liquid.
Overnight oats are great because they keep the oats intact and avoid the gummy texture of cooked versions.
These are easy to make ( there is no need to cook! ) and great for those who have a busy morning.
Please continue reading to discover our overnight oats recipe!
How to make overnight oatmeal
After some testing, I am happy to announce that our straightforward, simple method yields the best possible results! I tried cooking the oats in warm almond milk and refrigerating them, but this version was much better.
The base formula to make overnight oats is:
1 cup of Dairy-Free milk + 3/4 tbsp chia seeds + 1/2 cup rolled oats = Perfect overnight oats
Add more chia seed (or oats) if you want thicker, pudding-like oats.
Add these ingredients in a small bowl or jar with your favorite sweetener. We love maple syrup and stevia. This version also includes peanut butter for an extra protein and flavor boost!
Stir the mixture to ensure that the oats are fully immersed in the milk. Cover and place in the fridge overnight for the oats to soften.
overnight oats faqs
Can overnight oats be made up to 2 or 3 days ahead? Overnight oats are best prepared at least 2-3 days before.
Can you eat overnight oatmeal hot?
You can eat overnight oats hot or cold. Heat overnight oats in the microwave for 45-60 seconds. (Make sure there is enough room at the top to prevent it from overflowing.) Or transfer to a pan and heat on medium heat.
Can you use quick oats?
You can also use quick oats, but they’ll be softer.
Steel-cut oats can be used.
Although we haven’t done it ourselves, others report that overnight oats can be made using steel-cut oats. It will take longer and require more liquid. They won’t likely be as soft. They may be also more difficult to digest.
Are oats gluten-free?
Some people believe that even gluten-free oats are problematic for celiacs and those with gluten sensitivities. Based on our research and experiences, we believe that certified gluten-free oatmeal makes this recipe gluten-free.
Ingredients
OATS
- Use 1/2 cup plain unsweetened almond milk (or substitute other dairy-free products such as coconut or hemp milk)
- 3 Tbsp Chia seeds
- Use any nut butter you like, or substitute with two tablespoons of natural salted almond butter or peanut butter (creamy/crunchy/or other nut butter).
- 1 Tbsp of maple syrup (or substitute coconut sugar, organic Brown Sugar, or Stevia according to taste).
- Half a cup of gluten-free rolled oatmeal (rolled oats work best, as opposed to steel cut or quick cooking).
Topplings optional
- Sliced bananas, strawberries or raspberries
- Flaxseed meal or extra chia seeds
- Granola
Instructions
- Add almond milk to a small mason jar with a lid. Add chia seeds and peanut butter. Stir with a wooden spoon. It’s not necessary to completely mix the peanut butter with the almond milk (this leaves some swirls for the next day).
- Add oats and stir again a few times. Then, use a spoon and press down to make sure all the oats are moistened.
- Cover tightly with a lid/seal and place in the fridge overnight (or at least for 6 hours) so that it can set/soak.
- Open the next day and enjoy it as-is, or add desired toppings. (See options above). You can find more topping/flavor suggestions in the blog above!OPTIONAL – You can also heat the oats. Heat oats in a saucepan over medium heat or microwave them for 45-60 seconds (make sure you leave enough space at the top to allow for expansion). If oats become too thick/dry, add more liquid.
- Our experience has shown that overnight oats can be kept in the fridge for up to 2-3 days. However, they are best eaten within the first 12-24 hour period. It’s not freezer-friendly.
