I’m sure many of you are wondering why I am so obsessed with make-ahead breakfasts lately. Or maybe it’s just me. But there’s a good reason, I promise.
Since I’ve been watching what I eat (mostly watching it as it disappears into my stomach) I have realized that I have to eat breakfast. Because if I don’t, I snack on weird things while I’m at work (like peanut butter, or mac and cheese). When I snack, I blow my calories on weird stuff, and then I am over my calorie count for the day after dinner.
So I’ve been amassing an array of low-calorie, filling, and delicious breakfasts that I can make over the weekend. Because I am never hungry for breakfast, and unless there’s something already prepared, I am not going to make myself breakfast.
But this is something new. I kept coming across recipes for overnight oatmeal, or refrigerator oatmeal. I finally decided to see what all the fuss was about.
The fuss is about an easy to make, creamy, delicious treat that is only limited by your imagination.
Ingredients (per jar):
- 1/4 C. oats (old-fashioned or quick)
- 1/4 C. plain yogurt
- 1/4 C. milk (regular, almond or soy. Pick your poison)
- 1 1/2 tsp. chia seeds
- 1 tsp. sweetener (again, this is up to you)
This is the basic recipe. You can easily add any fruit and flavorings that you like.
Step 1: Combine all ingredients in a 1/2 pint mason jar.
Step 2: Close the jar and shake it up.
Step 4: Place in the refrigerator overnight.
Step 5: Enjoy in the morning cold, right out of the jar.