Ode to Overnight Oats!

Recently I’ve seen a lot of posts about overnight oats and decided I had to do one of my own.  I have a slight obsession with overnight oats.  I can’t even remember when this obsession started.  What I do remember, however, is my friend Jazz mentioning overnight oats to me.  I asked how she made them, did a little research online on the blogs, and I’ve been having overnight oats for breakfast pretty much every day since!

My obsession with oatmeal in general has been going strong for about a year and a half now.  I’ve always enjoyed those instant packets of Quaker oatmeal, but it wasn’t until I visited Jasmine last June, before moving to San Diego, that I discovered the delicousness that is old-fashioned oatmeal.  It blows instant oatmeal out the water!  Seriously.  Real, fresh ingredients taste so much better than that packaged stuff, not to mention it’s way more filling and better for you, too!

Anyway, back then I’d cook my old-fashioned oatmeal on the stove and substitute half of the water it calls for with milk instead.

In fact, here’s a picture of me enjoying some of my very first old-fashioned oatmeal.

Caught in the act... my love affair with old-fashioned oatmeal.

I would top it off with a spoonful of peanut butter and I’d suddenly end up in bliss-ville.  Yes, bliss-ville is actually a place… those Mickey D’s commercials weren’t lying.  Just don’t count on a “Frappe” as your ticket!

However, the days of stove-cooked oats are no more.  Overnight oats are where it’s at.  Now, some people prefer their overnight oats warm (Jazz).  Others, like myself, enjoy them cold.  The best thing about overnight oats is that you can “have it your way.”  (Must… stop… McDonalds… references!)

Last week I concocted the best overnight oats recipe to date!

Pumpkin oats!

  • 1/3 cup oats
  • 1/3 canned organic pumpkin
  • 1/2 container Light Vanilla Activia
  • Splash of soy milk
  • 1/2 mashed overripe banana
  • Dash of cinnamon on top

Directions: Mix ingredients together in container and let sit overnight.  Then in the morning, wal-lah!  You’re oats are done.  An overripe banana is the key ingredient because it makes the oats sweet without adding any unnatural sweeteners.

Tonight I am trying out a new recipe for overnight oats.  I went grocery shopping today and noticed my bananas were way too ripe to make the usual. I almost always include bananas in my overnight oats.  But, variety is the spice of life, no?

Here’s what I came up with…

Raspberry oats!

  • 1/2 cup oats
  • 1 container Light Vanilla Activia
  • Handful of raspberries, mashed
  • Splash of soy milk

Gotta love the 99 Cent Store—raspberries for a dollar are virtually unheard of!  My oats got picture-perfect, thus the single raspberry on top.  Tomorrow I’m thinking of adding some sliced almonds or a teaspoon of almond butter to my oats… NOMS!

So, that only leaves one question…  What’s your favorite breakfast?

Cheers,

Jess

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3 Responses to “Ode to Overnight Oats!”

  1. eatmovewrite Says:

    My thoughts: I think “have it your way” is a Burger King slogan. A Teaspoon of almond butter is not worth it, way too little. Add more. Raspberries are the bomb diggity in oatmeal. My favorite breakfast is either MY overnight oats or something with egg whites and american cheese. Love that combo.

  2. Nicole C. Hicks Says:

    never heard of this before.. can’t wait to try it.. tomorrow morning!

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