I know, I know, I’m a bit late to the party with this one, but boy is it a party I am glad I found!
A few months ago I stumbled upon the health benefits of overnight oats. Having these for breakfast means that your body absorbs more nutrients, you are full longer (which is helpful for busy meeting-filled days at work), and you have a happy and healthy heart.
I soon began seeing blog posts with stunning oatmeal art which showcased the versatility of what seems to be such a simple food. I’m always looking for fast and healthy breakfasts so I decided to give it a try. I was initially led to this article which claims that steel cut oats don’t digest as well when consumed raw, and they suggested using rolled oats. My pantry, however, had steel cut oats, because I prefer them in cooked oatmeal. The Kitchn confirmed this choice noting that they enjoy overnight oats with steel cut as long as you don’t mind a chewy texture. Sadly, however, I didn’t love the final texture.
After moping around thinking that this new fad may not be for me, one day Ashley from the Honey and Cardamom Blog suggested I try making her apple cinnamon overnight oats and notes in her post that “every person I’ve fed them to has gone home with the recipe and informed me they’ve been making them religiously ever since.” How could I pass this up.
Well, she was right. I have joined the revolution! Below is Ashley’s yummy recipe.
- 1/3 cup apple sauce
- 1 cup of rolled oats
- 3 Tablespoons of chia seeds
- 1 1/2 cups of almond milk
- 1/2 teaspoon cinnamon
- 1/3 cup raisins
Steps and Notes:
- Find an airtight container (I used a small tupperware)
- Add all ingredients and mix well
- Store in the refrigerator overnight
- She notes that 4 hours minimum would be sufficient
Thoughts For Next Time:
- Fresh fruit: apples, strawberries, raspberries, blueberries
- Banana puree
- Nuts such as chopped almonds or walnuts
- Brown sugar
- Top with honey