These overnight oats got the stamp of approval from Scott the first time I made them.
I love oatmeal because it’s high in fiber and keeps me full from the moment I eat a bowl all the way up until lunch time, which is rare. When I was younger, my absolute favorite oatmeal was the Dinosaur Egg kind. You know, the kind where there are sugar covered eggs throughout the oatmeal and when you pour hot water on them, they hatch and reveal baby dinosaurs? I used to dig through my oatmeal before pouring water in and take out all of the eggs, and then add them back in after I mixed in the water so I could bite into that sugary outer coating. Don’t get me wrong, I can still put back a bowl of Dinosaur Egg oatmeal, and I still eat it the same way, but it’s hard to beat the convenience (and health) of overnight oats.
I got home from a trip on Monday night and had an early start on Tuesday morning, so decided to whip up a batch of overnight oats for the two of us to take with us and eat for breakfast. I almost pulled out a can of pumpkin and went “pumpkin spice” on you again, but:
- I couldn’t turn down the cacao powder I saw when I opened the pantry and
- We’re getting a little tired of pumpkin spice, aren’t we? No? Okay okay, I promise more pumpkin recipes in the future.
This recipe reminds me of the milk that’s left over after you eat a bowl of cocoa puffs (not something I’ve done a ton of, but you know what I mean).
These oats will literally take you <5 minutes to make. All you do is add all the ingredients to a jar, close the lid, shake it up, and pop it in the fridge until the next morning. I dare you to make tomorrow morning easier on yourself.
- 1/2 cup rolled oats
- 1/4 cup oat milk (or other alt milk)
- 3/8 cup water
- 2 tsp maple syrup
- 1/2 tsp chia seeds
- 1/2 tsp cacao powder
- pinch of salt
- Add all ingredients to a jar.
- Put the cap on and shake until everything is combined.
- Pop in the fridge overnight and enjoy in the morning!