Today’s Foodie Friday is an easy over night oat recipe! Overnight oats are amazing for so many reasons. As the name suggests, you can prepare them the night before so you don’t have to worry about making breakfast in the morning. The base of the recipe is really easy, and you can make a batch that will last you all week! Another bonus for over night oats is that oats are naturally lactogenic, so this recipe is perfect for any breastfeeding mamas out there!
This recipe is vegan, gluten-free and soy-free. I made this in a parfait style by creating a chia seed pudding to add to the oats. I also added the ingredients that I personally love, but feel free to change it to your personal taste and mix it up!
What you’ll need:
1/2 cup of gluten-free rolled oats (I used these)
1 tablespoon Chia seeds
Maple syrup or sweetener of choice
Mason jar or any container that has a lid
The base of over nights is super simple. I take 1/2 cup of oats and add enough almond milk to cover the oats enough that they’ll soak up the milk and get nice and creamy. You can add more or less milk depending on what consistency you typically like your oatmeal.
I let that sit in the fridge by itself either over night, or for a few hours to soak up the milk. While that is in the fridge, I do the same thing with 1 tablespoon of chia seeds in almond milk. The chia seeds with soak up the milk just like the oats and create a creamy, gelatinous pudding! You can put the chia seeds in with the oats and milk and do it at the same time, or you can do it separately to create a parfait effect in the oatmeal.
After both groups have absorbed the almond milk, you can create your beautiful oatmeal parfait! I cut up fresh, organic strawberries and placed them directly on top of the oats.
I then layered in the chia seed pudding.
After that, I layered in a ton of organic frozen blueberries and a splash of maple syrup. You can shake it up to mix everything together, heat it up, or eat it cold!
What’s your favorite way to eat overnight oatmeal?