Overnight oats are the best make-ahead healthy breakfast! Here are 4 easy, healthy recipes to keep you from getting stuck in a breakfast rut.
I love overnight oats – they’re an easy, healthy, dairy-free, grab-able breakfast, but I have a tendency to get into an oat rut, reaching for the same ‘ol toppings every time. If you feel the same way, here are 4 ideas that will hopefully add some inspiration to your breakfast routine!
What are overnight oats?
Overnight oats are the perfect breakfast if you love eating oatmeal in the morning but don’t have time to cook before you head out the door. My base recipe consists of whole rolled oats soaked in almond milk overnight with a dash of maple syrup. In the morning, the oats are soft and easy to digest, and the mixture has a thick, porridge-like consistency that’s satisfying to eat. I like to change them up by using coconut milk instead of almond milk or adding cinnamon, turmeric, or vanilla to the oat mixture. Of course, choosing different toppings is also a fun way to vary your morning oats!
How do I make overnight oats?
If you’re new to overnight oats, making them is easy! Here’s how:
- On the night before you plan to enjoy your oats, mix together 1/2 cup whole rolled oats and 1/2 cup plant-based milk. Then add 1/2 teaspoon or so maple syrup and a dash of salt. Stir to combine!
- Refrigerate the mixture overnight in an airtight container.
- In the morning your oats will be ready to eat! Transfer them to a bowl before topping and devouring them, or top and take them on the go.
These are the toppings I started with to create these 4 overnight oats combinations – how pretty are all of these healthy ingredients!
Tips for overnight oat success
- Use a Mason jar for oats on the go. The lid seals tightly, the jar isn’t too big or bulky, and its narrow shape keeps most of the toppings separate from the oats until you’re ready to eat.
- Refrigerate your oats plain and top them in the morning! That way, dried fruit stays chewy, and nuts and seeds are crunchy, not gummy.
- Prep a big batch ahead for oats all week! Store individual servings in Mason jars and use different toppings each day.
- Have fun! I hope you love these 4 recipes, but experiment with different in-season fresh fruit, dried fruit, nut butters, spices, etc.
And now, to the recipes…
Cherry Berry Oats with Chia & Yogurt
A classic antioxidant-filled combo. Since it’s wintertime, I used frozen fruit (tart cherries and blueberries) in my bowls. Then, I topped them with Greek yogurt, chia seeds, and a drizzle of maple syrup.
Coconut Turmeric Oats
An unexpected breakfast bowl filled with anti-inflammatory spices. Before I refrigerated the oat bowl base, I stirred in turmeric, cinnamon, and coconut milk. In the morning, I topped it with mango, dried currants, hemp seeds, and coconut flakes.
Sweet Sesame Tahini Oats
I love tahini so much that now I’m eating it for breakfast! Not only does this bowl look pretty, but it couldn’t be simpler to put together. Just drizzle tahini on top of the oats and top with pistachios, dried apricots, pomegranates, sesame seeds, and a drizzle of honey (or maple syrup, if you’re vegan).
Chocolate Chip Cookie Oats
If you’re trying to get your kids (or husband) to eat oats, this one is for you :). Who can resist that big swirl of almond butter with chocolate chips? I flavor this base recipe with a dash of vanilla extract for extra cookie flavor.
Want more make-ahead breakfast ideas? Try these cookies, these muffins, or these little frittatas. And for more oat-y goodness, try this Baked Oatmeal with Blueberries, stovetop oatmeal, or this whole oat porridge!
Overnight Oats Recipe
- ½ cup whole rolled oats
- ½ cup almond milk or light coconut milk
- ½ teaspoon maple syrup
- pinch of sea salt
- make base recipe using light coconut milk, ⅛ to ¼ teaspoon ground turmeric, and ¼ teaspoon cinnamon
- toppings: hemp seeds, diced mango, currants, coconut flakes, honey drizzle
- make base recipe with coconut or almond milk
- toppings: scoop of yogurt or coconut yogurt, berries, chia seeds, maple drizzle
- make base recipe with coconut or almond milk
- toppings: tahini, pistachios, pomegranates, dried apricots, honey drizzle, sesame seeds
- make base recipe with almond milk and ¼ teaspoon vanilla
- toppings: almond butter, chocolate chips, chopped almonds
- In a small jar, combine the oats, almond or coconut milk, maple syrup, and salt. Stir and chill overnight.
- In the morning, scoop the oats into a bowl, stir in more almond or coconut milk, if desired, for consistency. Top with desired toppings.
- Alternatively, for a grab-and-go breakfast, you can assemble the overnight oats in jars with the toppings the night before.
Note: If you’re gluten free, be sure to use Certified Gluten Free Oats.