Overnight oats have come to our kitchen! Yes this is big news, because I hated them forever, and ever until this recipe! Come and take a look at Mel's Overnight Oats! Breakfasts will never be the same again...
No matter how delicious someone said they were, they never were to me. Now I know this is almost sounding like a boo-hoo story of me not getting my way for breakfast, but that's not true at all! So many recipes were offered like magic, simply dump a bunch of oats and a liquid of choice in a pint jar, add some fruit and sweetener, put the lid on, and in the morning breakfast was done! And yes in the morning there was a jar or container filled with softened oats and fruit waiting. But honestly I never enjoyed this breakfast at all. Often it was slippery feeling and to my way of thinking, not worth my stomach space. And being a texture person, the mouth feel of food is quite important for overall enjoyment of any food that I eat. After a few years and multiply times trying the next best recipe for overnight oats, I simply decided that overnight oats were not meant for me.
Fast forward a couple of decades and overnight oats are still a hot ticket for breakfast!
Only now the game plan for overnight oats has been elevated. And more importantly it has been elevated by Mel, and we all know she is at the front of the line, for food that everyone wants to eat. Why? Well everything she makes is delicious, well thought out, and pleases the family. that's a triple win, in my book. So yes, I am a Mel fan too! And wouldn't you just know it (thankfully I might add!) she now eats overnight oats for the same reason I wanted to. They are quick to put together, they are delicious using her method, and they are full of fiber, a very needed, shall I dare say it, nutrient? I don't think you can put too much emphasis on fiber, even calling it a nutrient, because it is the one thing we all need more of on a daily basis. And with this bowl of overnight oats, it is not only easy to get, but delicious to eat.
I have another container of Mel's Overnight Oats in my fridge right now.
And this is about the sixth (or more, definitely more!) time I have made these for my breakfast. As a matter of fact they are now my go-to each morning for breakfast. Which is a nice change from everyday cooked oats. I love the flavor, the texture and the convenience of my morning bowl of high fiber overnight oats. And I think you will too. I use a flat covered container, stirring them up at night and in the morning I have three breakfasts waiting. I vary the fruit I put on the bottom of my bowl drizzled with a bit of honey. And sometimes I toss a few pecans on top. I see no reason why cow's milk would not work for overnight oats. Many recipes call for regular old fashioned cow's milk. And I plan on trying a batch with the raw milk we now get from a local farmer. But for now I have been using coconut milk. Mel uses almond milk. So the choice is yours. Yes, this is the recipe to try...especially if you have not cared for overnight oats in the past.
Additional notes on this recipe:
The ready to eat oats are not overly sweet in any way. The touch of maple syrup is perfect. But for those wishing a bit more sweetness, add what you need.
When I add fruit to the bottom of my bowl, I do drizzle with a bit of honey, you could also use maple syrup if desired.
If you do not want fruit on top, an additional teaspoon of maple syrup might be nice to add to your bowl each morning. Along with your nut of choice, for me right now it is pecans.
Nut butter drizzled on top would also be yummy...
I keep IQF fruit in my freezer for convenience, often enjoying blueberries, raspberries, cherries and a triple berry mix with blackberries. They are all delicious.
Ingredients for this recipe:
- old fashioned oatmeal
- coconut, almond or cow's milk
- maple syrup
- vanilla
- ground cinnamon
- chia seeds
- basil seeds
You will also need the following:
- medium sized storage container
- measuring spoons
- measuring cups
- silicone spatula
Now we are ready to begin!
Mel's Overnight Oats
adapted from Mel's Kitchen Cafe
1 c old fashioned oats, we use organic sprouted oats
2 T chia seeds
2 T basil seeds
2 T maple syrup
1 t vanilla
1/8 (big pinch) salt
1/2 t ground cinnamon
2 1/4 c milk of choice
In the storage container combine the oats, chia and basil seeds. Add the salt and cinnamon.
Pour the milk over the dry ingredients, and add the vanilla.
Stir gently with the silicone spatula mixing the ingredients together well. Place in the refrigerator overnight.
To serve: place 1/3 of the mixture into a serving bowl. Add fruit of choice and a drizzle of honey if desired. Top with a spoonful of Greek yogurt if desired.
Then simple enjoy!
Storage options for Mel's Overnight Oats. Store Mel's Overnight Oats in the refrigerator for up to seven days. I do not recommend freezing this dish for longer storage times.
UPDATE:
For your convenience, a "copy and paste" version of Mel's Overnight Oats has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Mel's Overnight Oats
adapted from Mel's Kitchen Cafe
1 c old fashioned oats, we use organic sprouted oats
2 T chia seeds
2 T basil seeds
2 T maple syrup
1 t vanilla
1/8 (big pinch) salt
1/2 t ground cinnamon
2 1/4 c milk of choice
In the storage container combine the oats, chia and basil seeds. Add the salt and cinnamon. Pour the milk over the dry ingredients, and add the vanilla. Stir gently with the silicone spatula mixing the ingredients together well. Place in the refrigerator overnight.
To serve: place 1/3 of the mixture into a serving bowl. Add fruit of choice and a drizzle of honey if desired. Top with a spoonful of Greek yogurt if desired. Then simple enjoy!
Storage options for Mel's Overnight Oats. Store Mel's Overnight Oats in the refrigerator for up to seven days. I do not recommend freezing this dish for longer storage times.
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