There is something very special about waking up and having breakfast made for you, (even if you made it yourself, last night…) and overnight oats do just that. Wake up, throw on a robe, top your oatmeal however you like and get back in bed to eat it. Perfect Sunday morning. The only disclaimer I have about overnight oats is that they will of course be cold. If you prefer to cook your oats and have them nice and warm (like an apple pie would be!) there is a modification on the bottom of the recipe to suit your taste. I like overnight oats because they are said to be easier to digest, and higher in resistant starch. That’s the stuff that improves satiety and decreases insulin levels. Whatever, oats are healthy regardless.
Some people like to add the toppings before bed and let them sit overnight. This is okay too, but I prefer my fruits to be freshly chopped the morning of. If you’re in a hurry, just throw everything together the night before.
1/2 cup of oats
1 cup of soy milk (for protein, but substitute any milk of your choice!)
1/2 an apple, chopped
1 tbsp. or so of coconut sugar, to taste
1 tsp. cinnamon
1 tsp. coconut flakes
a pinch of sea salt
optional: a tablespoon of chia or flax seed
1. In a bowl or mason jar, combine the oats, milk of choice, pinch of sea salt and optional chia/flax seed.
2. Refrigerate overnight.
3. In the morning, chop 1/2 an apple into small chunks and mix throughout.
4. Mix in the rest of your ingredients, be sure to leave some for toppings!
For those who prefer to have their oats warm, combine everything at once in a pot and heat on medium heat, stirring occasionally. You may need to add some water or extra milk once it starts to thicken, especially if using chia or flax seeds.
5. Enjoy in bed wearing a fluffy robe with the remainder of the apple sliced on the side.