I'm pretty sure I could write an novel completely based on my love of all things oatmeal. Not only does the nutrition junkie in me love the health benefits (helps lower bad cholesterol, high in immune fighting starches, high in soluble fiber and antioxidants, to name a few!), but the chef in me loves playing with them developing recipes. I seriously could (and do) eat it for breakfast, lunch, snack, and dinner. When I hear people talk about not liking oatmeal, I just figure they haven't found their favorite way to eat it or they haven't found the right cut for them, yet. Really, the possibilities are endless!
This post is definitely about me finding my way to loving overnight oats. While I do love my oatmeal served hot, today I'm sharing one of my favorite ways to eat overnight oats. I go about things a little differently than the typical recipes you see. I like my oatmeal to be a little fluffier, but still firm, whether it's served hot or cold. So, I give them a little extra help by either adding a hot liquid to my oats or by giving them a quick cook and then allowing time for them to sit in the fridge overnight. With a crazy schedule in the mornings, having my oatmeal ready for me to grab and go really does help. I don't always get all fancy with my presentation either. Normally I put it all in a jar at night and just grab it as I run out the door in the morning. Makes it easier and just as delicious!
Here I'm giving you a treat version and a breakfast version. Overnight oats can really be whatever you want them to be. Sweet or savory, hot or cold . . . there are no limits. True to my character, I always tend to go for healthier treats. So, adding in a few indulgent toppings make my treat oats sinfully delicious, yet still nutritious. My favorite, as of late, is s'mores overnight oats. My kids love these too! The mixture of creamy, slightly sweetened oatmeal with a fire toasted marshmallow and a drizzle of stevia-sweetened chocolate sauce are comfort food treats at their finest. My all-time favorite breakfast version of overnight oatmeal is pumpkin pie. This one totally hits the spot for me on these busy fall mornings. I know I'm not alone in all things pumpkin during this season, either. I love alternating layers of creamy oats with thick velvety protein pumpkin pudding and crunchy granola. Not only is this delicious and nutritious, but it keeps you full for hours!
Have you tried overnight oats? Trust me, you don't want to miss out on this easy delicious version of oatmeal for those busy mornings--even if you're not a fan of eating your oatmeal cold. Soaking your oatmeal overnight in the fridge really does cut down on the heating time in the morning!
S'mores Overnight Oats
- 1 serving Overnight Soaked Oats (see below)
- 1/4 tsp Cinnamon
- 1 tsp Brown Sugar
- 2 tsp Honey
- Chocolate Syrup (I used NuNaturals brand)
- 1-2 Large Toasted Marshmallows ( I have a gas stove and toast mine over the burner)
Stir cinnamon through honey into the oatmeal. If using two marshmallows, place one in the bottom of the bowl. Add the oatmeal over the top of the marshmallow. Top it with the other toasted marshmallow and drizzle with chocolate sauce. This one is good served warm or cold!
Pumpkin Pie Overnight Oats
- 1 serving Overnight Soaked Oats (see below)
- 1/2 tsp Pumpkin Pie Spice
- 1/2 Cup Pumpkin Puree
- 1 scoop Vanilla Protein Powder
Stir the pumpkin pie spice into the oatmeal. In another bowl, stir the pumpkin and protein powder together. Add a little milk as needed to get it to the consistency you prefer. I like mine really thick, so I only added 2 tablespoons. Layer the oatmeal with the pumpkin custard and granola in a mug.
Overnight Oatmeal Base
- 1/3 cup Bob's Red Mill Rolled Oats*
- 1-1 1/4 cup Hot Water or Hot Milk (I used cashew milk)
Pour the hot liquid over the oats, stir and soak overnight in a bowl or jar. Your other option is to pour cold liquid over the oats, microwave for 2 minutes, and then refrigerate the mixture overnight. I like both ways. The microwave method makes it creamier without adding anything to it to make it creamier (meaning chia seeds or yogurt).
*Choose gluten free oats to make these gluten free.
Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non-Dairy Queen and on Facebook and Twitter.