overnight oats. endless possibilities.

i love oats. for a year or so i couldn’t eat them due to my food allergy. i didn’t know the right kinds. brands had not yet come out with “quick” gluten free oats. it was the perfect storm of no oats for me. but times are better now. it is so much easier finding gluten free products that not only actually taste good, but remind me just of the foods i ate before i was diagnosed.

overnight oats are all over the blog world. it seems you either love them or hate them. i love them. i would love to hear what you all think.

this morning after tracking all of the goodness that is in my jar i realized that this is one powerful breakfast punch. i am giving up a large portion of calories (813) but this one jar fills me up through breakfast and lunch. i only need an afternoon snack before the gym. some mornings the calories are much less but this was my jar this morning. i will break down what the basic recipe is and all the yummy add ins. the possibilities are absolutely endless.

the basic recipe.
1/2 cup of oats. i use the quick oats.
1/2 cup of milk. i use almond milk. i like the taste. i like the consistency. i think it gives the oats a little something different than regular milk. but i have had regular milk and it is good too.
1/2 cup of yogurt. i go with honey yogurt. it isn’t a strong flavor (that is what the add ins are for!) but it isn’t plain yogurt. i just can’t do plain yet. it makes my face do weird, ugly squints. no one likes that.

sidenote to the basic recipe. i always add 2 tbsp. of ground flax seed. it adds a slight nutty flavor but really gives you a health punch! 2400 mg of omega-3′s. for reals. just add it, your body won’t know what hit it!


from there you go where your tummy takes you. since there was a lot of feedback about the overnight oats, i will continue to post my add in concoctions if you would like. it would also be great for you guys to share some of yours!


my jar today will be called, raisin, banana, cashew butter goodness. because it is. i really like the mashed up banana and raisins. they plumped overnight so they are chewy and delicious.

last night in a bowl i added:
1/2 cup quick oats
1/2 cup almond milk
1/2 cup of greek honey yogurt.
1/4 cup of raisins
1 mashed up banana
2 tbsp. of cashew butter
2 tbsp. of ground flax seeds

once all mixed together i put in a mason jar. simply because i love eating things out of a jar. you can leave the oat mixture in the bowl. put in the refrigerator. covered or not. i went with covered. then in the morning you are welcomed to this.


in addition to the 813 calories. this jar includes:
16 grams of dietary fiber.
32 grams of protein.
34% of daily iron.
935mg of potassium.
2400mg of omega-3′s.
57% of daily calcium.

lots of calories. but lots of really good stuff for the body. so it makes the calories worth it. in my opinion. tomorrow i will make a simple cashew butter with a sprinkle of cocoa. i am in the mood for chocolate.

4 comments
Kate
Kate

Surely I'll try making oats following your recipe. I normally eat cooked oats , here's how I cook them. Little time consuming but worth the effort - Boil the milk after adding sugar to it. Once the milk is boiled add oats and stir the milk making sure the oats doesn't get settle at the bottom of the pan . Keep on stirring until the milk decreases to half of it's original quantity . Take the pan off the stove and add chopped raisins,cashews and pistachios. Serve hot or cold, preferably cold . Cooking Quotient TestHow much of a cook are you?http://www.3smartcubes.com/pages/tests/cooking-quotient-test/cooking-quotient-test_instructions.asp

Kelsi
Kelsi

@melissa, most of the time i eat them cold. but a couple of time i just microwave them for a few seconds to warm them up.the oats absorb the liquid which is what makes me plump up and "cook." let me know if you try them!

The Hills
The Hills

So, do you eat them cold? How do the oats cook?

Naomi
Naomi

Try steel cut oats sometime if you can get them gluten free. Far fewer calories, and they keep you satisfied a long time because they are far less processed than the quick oats. What I mean by that is the steaming and rolling of the oats to make them "quick" exposes more surface area for absorption and you "burn" through them faster. The more intact structure of the steel cut oat takes much longer for the body to utilize and keeps the belly full longer, as absorption into the the small intestine takes much longer (and for far fewer calories). I make steel cut oats in the pressure cooker and make enough to last for the week. Since discovering steel cut oats, I never buy the quick oats anymore. And I've lost 30 pounds since you last saw me. :)