I have a very, very strong belief in breakfast. Regardless of what the recent breakfast-haters say, a satisfying early meal sets me up for success–especially after a morning workout! In the winter, I like to mix things up, but in the summer I have the same thing every day: overnight oats. Even after a hard track workout, this stuff keeps me completely full until lunch. Sayonara, morning snacking! The basic gist is that you combine oats, a liquid, and some other add-ins in a jar, let it sit overnight, and the oats soften up and soak up the liquid overnight. I’ve found this is way easier on my stomach even then cooked oatmeal.

I’ve tried a bunch of different recipes and have adapted them to a foolproof, incredibly easy one that uses pantry staples and minimizes the nut milk/extra dairy milk you’ll find in other recipes. This recipe is gluten free, low in dairy (just the yogurt has it, and I’m sure you could sub for a dairy-free one), low in sugar, and DELISH.

Ingredients:

• 1/3 cup rolled oats (not quick cooking, gluten free if needed)
• 1/3 cup water
• 1/4-1/3 cup Greek yogurt (I like Cabot’s full fat)
• Half of a banana, thinly sliced
• A sprinkle of chia seeds
• A drizzle of maple syrup or honey
• A good shake of salt
• A drizzle of vanilla

Directions:

• Combine all ingredients in a jar or empty Talenti container. Put on the lid, shake it up, and leave in the fridge overnight. These will easily keep for a couple of days.
• Top with whatever you like! My favorites are fresh or frozen berries and a big scoop of peanut butter.

Happy breakfasting!!