Meatless Monday: Overnight Oats

I’m a huge fan of grab and go breakfasts not only for the kids, but for myself too.  I usually just drink my coffee early and don’t really want anything right away but I am one of those people who gets hangry pretty quickly and taking something with me is key.  Usually it consists of a smoothie of one sort or another, but I’m definitely on board for this whole overnight oats craze. I found one on The Greatist. It has a great schedule too: make a 3-jar batch on Sunday night and a 2-jar batch on Wednesday night. They recommend making 3 at a time due to their shelf life.

Overnight Oats

Ingredients:

3 cups rolled oats

5 cups almond milk or milk of your choice

3 bananas

1 1/4 cup blueberries

5 Tbsp chia seeds

5 tsp cinnamon 

Directions:

Add all ingredients into a mason jar, give it a good shake, then seal with a lid, and leave overnight for up to three days.

You need to meal prep three jars on Sunday night and two on Wednesday night. Why? We don’t recommend leaving your oats for longer than three days, because they will get super goopy, and we’re not into that.

Grab a spoon and dig in.
The only effort you need to put into breakfast in the a.m. is a twist of the mason jar lid (hey, sometimes that’s tough, so don’t think you’re being lazy!). Open the fridge, grab your mason jar, dip your spoon into the kick-ass morning meal, and try to think what life was like before you were so organized.

Notes:

We’ll say it again. Overnight oats can get soggy if they sit too long, which is why we recommend making a second batch on Wednesday.

You can swap in or add any milk, fruit, nut butter, or spice to the mix. The world is your oatmeal.

If you follow a gluten-free diet, gluten-free rolled oats are available at many grocery stores or Amazon.

Wish your oats were warm? Pop them in the nuker.

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