Overnight Oats
You remember how I said I don't often have a lot of time in the morning before work? Well this is the ultimate "no time for breakfast" breakfast! I love porridge. It's a staple in my house, and will probably always be a go to breakfast for me. However, I can't always prepare it before I have to go to work. I'd seen a lot of talk about overnight oats for a while but the thought of eating cold porridge was really off putting. It wasn't until I got my part time job and I was needing to rush out the door that I thought I'd give it a go.
Life= changed.
Oats soaked all night absorbs all the flavours you add to it, and it makes it totally epic. That's right, epic!
Theres only one real rule when making overnight oats. You need to keep the measurements of oats to liquid 1 to 1. So if you add 1/2 a cup of oats to your jar, you need to add 1/2 cup of almond milk (what ever milk you choose to use). Then you can go nuts with all the other flavours! Here's how I do it:
You'll need:1/2 cup Porridge Oats*1/2 cup Almond Milk (or any other milk alternative)A jar of some kind
Extras:1 tsp Cacao powder1 tsp Vanilla Extract1 tsp Cinnamon2 tsp Maple Syrup1 tsp Chia Seeds1 tsp Flaxseed1 tsp Maca Powder
Extra for in the morning:Handful of blueberries and raspberries1 tsp of peanut butter or my Low FODMAP Pecan Butter
Place the oats and the almond milk into the jar, and stir together. Then, add the rest of the ingredients of your choice, and mix together well. Seal the jar and place in the fridge overnight, or for at least 8 hours. This allows the ingredients to soak in.
In the morning you can add in some peanut butter, and toppings of your choice! I normally throw in some blueberries and raspberries. You can either leave it all in the jar and eat it as is (or if you're really rushed, take it to work with you!) or pour it out into a bowl and enjoy. It's as easy as that!
*If you're following the Low FODMAP diet, you'll know that oats need to be limited to 1/4 cup at a time. I'm not very sensitive to oats and can handle 1/2 cup (sometimes more) therefore I tend to put 1/2 cup in my recipe. If you're sensitive to oats, just do the same as mentioned above, but with 1/4 cup instead of 1/2 cup.
