Overnight oats are perfect if you don’t feel like making breakfast in the morning. I make them the night before, then refrigerate them for a scrumptious meal the next day. The best part is they’ll last for a few days, so you can make enough for the week.
Alternatively, if you plan to eat them later, you can also freeze them for up to six months.
My favorite oats include strawberries, blueberries and raspberries, but you really can’t go wrong with fruit. I tend to prefer non-citrusy fruits, but it’s up to you. If I weren’t allergic to bananas, I’d add them in too :).
If possible, add your mixture into a bowl or large mason jar. This will allow you to stir in the ingredients and not worry about them spilling over. Your oatmeal will grow a little and soften the longer it’s in the fridge.
Overnight Oats with Fruit
Equipment
- 16 oz Mason Jar with Lid or a Medium-Sized Bowl
Ingredients
- ¼ cup fresh strawberries sliced
- ¼ cup fresh blueberries sliced
- ⅛ cup kiwis optional; peeled and sliced
- ⅙ cup fresh raspberries sliced
- ⅙ cup bananas sliced; optional
- 1 tsp sunflower seeds
- 1 pinch salt
- 1 ½ tsp honey optional
- 1 tbsp flax seed optional
- 1 tbsp chia seeds optional
- 1 cup rolled old-fashioned oats dry
- 1 cup oat milk
Instructions
- Add dry old-fashioned oats into a bowl or mason jar.
- Season with salt and add some honey.
- Rinse the fruit and slice them.
- Set aside some of the fruit to use as a topping later.
- Add the "unreserved" fruit to the oats.
- Add some flax seed and/or chia seeds.
- Pour oatmeal milk into the ingredients, then mix together well.
- Top the combined mixture with sunflower seeds and the reserved fruit you set aside.
- Cover and chill for 4 hours, overnight or up to 5 days.
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