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.
- 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
- 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.