Do you have any siblings?
I have one. Her name’s Andrea and she’s my big sister.
She’s a mom of two, a Scandinavian-looking beauty (think bright blonde hair, big blue eyes), and a seriously funny human being. I think I’ve stolen all my best jokes from her (sshhhh, don’t tell).
I may have only one sibling, but she’s my favorite.
When your busy, seriously amazing sister who’s chasing around two beautiful kids (4 and 2 years old) all day asks if you could make her an overnight oats recipe to make morning mealtime easier, for goodness sake, you make the woman some overnight oats.
If I think waking up at 7am is a travesty, I can only imagine how much work it is to raise two human beings! A simple breakfast of overnight oats to the rescue.
I tried overnight oats many years ago when they first became a “thing” in the blogosphere. Admittedly though, I haven’t tried them since. I think it’s because if given the choice, I do prefer steel cut oats.
But with this summer heat wave we’re experiencing, I couldn’t think of a better time to give this heat-free version another go. Spoiler alert: I’m so glad I did.
This version is as simple as it gets: 5 ingredients, 5 minutes prep time, no fancy methods, and simple ingredients.
Almond milk, maple syrup and salted peanut butter make a creamy, flavorful base to soak the oats. Chia seeds add nutrition, a little crunch, and help them thicken.
The results are amazing! These oats are:
Perfectly (and naturally) sweet
& Absolutely delicious
I love how overnight oats seem to keep the integrity of the oat intact, helping to avoid that gummy texture that cooked versions sometimes take on. And after a little testing, I’m happy to report that this simple, straight-forward version truly yields the best results! I even tried partially cooking the oats with warm almond milk before refrigerating, but much preferred this completely raw version.
These oats would make the perfect make-ahead breakfast or snack, especially for those of you with hectic mornings. I also think it would make the perfect meal to enjoy after an intense workout – hello 15 grams of protein!
If you give these a try, leave a comment below, rate them, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
- 1/2 cup (120 ml) unsweetened plain almond milk (DIY recipe)
- 3/4 Tbsp (9 g) chia seeds
- 2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
- 1 Tbsp (15 ml) maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
- 1/2 cup (45 g) gluten free rolled oats
- Sliced banana, strawberries or raspberries
- Flaxseed meal or additional chia seed
- To a mason jar or small bowl add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
- Add oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
- Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
- The next day, open and enjoy as is, or garnish with desired toppings (see options above).
- Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
*Prep time reflects preparation and overnight soaking.
*The first, fifth, and last images reflect two servings (double ingredients) with additional chia seeds and peanut butter.