I love breakfast! Eggs, pancakes with lots of syrup, bacon, hashbrowns, fresh-squeezed orange juice…yum! But let’s be honest, who has time to prepare a full and satisfying breakfast on a normal day? Breakfast for me on a typical morning consists of rushing out the door with a banana in my hand, and there’s a good chance that banana gets smashed in my laptop bag before I even make it to my office, and then it ends up in the trash! I do keep a stash of instant oatmeal and protein shakes at work but those get old and repetitive.
About 4 years ago, whenever I was looking for a fast and easy breakfast while I was on maternity leave, I came across a recipe for overnight oatmeal. I have made this recipe probably a hundred times and have since hooked my husband on this yummy and healthy concoction.
I love how easy this is to prepare! You just pour everything in a mason jar, covered bowl, or whatever you have on hand and throw it in the fridge! You can make these in bulk but only keep a 3 day supply. They keep well in the fridge, but you will want to eat these within 3 days.
Ingredients:
- 1/2 cup old-fashioned oatmeal
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup vanilla yogurt
- 1 tablespoon nut butter (peanut, almond, etc.)
- 1 tablespoon chia seeds
- Honey ~ 1 teaspoon or to desired sweetness.
Instructions:
- Place everything in a mason jar in the order listed.
- Seal with a lid.
- Place in the fridge overnight, up to 3 days.
In the morning, you have a quick and healthy breakfast already prepared that you can grab while rushing out the door!
Have a sweet day!
