Overnight oats have become a star breakfast item, and with good reason, such as nutritional balance like fiber, slow-digesting carbs and the ability to be boosted with protein or other mix ins and toppings.
The usual recipe for overnight oats include equal ratios of liquid (I recommend a milk substitute, like coconut, cashew, almond or rice milk) and oats (rolled or steel cut work great; steel cut offer a slight nuttier and crunchy consistency) but I tend to tip the ratio to include a little more liquid so the consistency isn't extra thick; it all comes down to preference.
Here is the base recipe that I use that takes very little time to prepare and is easy enough to eat on the go:
1/2 cup liquid (my preference are coconut, cashew, almond or rice milk)
1/3 cup quick rolled or steel cut oats (best for digestion/not irritating the gut)
1/4 teaspooon or dash of salt (optional and based on preference)
2 packets of stevia (optional and based on preference)
1/2 teaspoon vanilla (optional and based on preference)
OPTIONAL mix ins or toppings: chia seed (1 tablespoon), flax seed (1 tablespoon), shredded coconut, chocolate chips, fresh fruit, raw honey, peanut butter (1-2 tablespoons), cocoa powder
OPTIONAL PROTEIN BOOST: 1 scoop high quality protein (click here to see the only options we use that I recommend) or 1/3 cup greek yogurt (more or less based on preference).
Mix ingredients in a container such as a mason jar that can be sealed with a lid (aluminum foil or plastic wrap works, also) and leave in the refrigerator overnight, for up to 2 days. Take out, grab a spoon, and enjoy!
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