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Overnight Oats Tips and Recipes

By Fredrica Syren:

I think most of us have heard of overnight oats by now, and most of us have tried it. As a busy mom of three whose husband is gone a lot for work, overnight oats has been a lifesaver. I mean, what’s not to love; it’s a filling, healthful and easy-to-make-ahead breakfast option. Also, since overnight oats in general are served chilled, it’s a perfect breakfast (or snack) for those of us who live in warm climates like San Diego. Plus, I really love how overnight oats tend to keep the integrity of the oat intact and not get mushy.

For those unfamiliar with overnight oats, it’s a noncooking method of making oatmeal by mixing oats with milk and other fun mix-ins then letting it rest in the fridge until served.

First, overnight oats tend to keep for a few days in the fridge, so I like to make a batch that will last me through a couple of snacks or breakfasts. I also like to make mine in mason jars because they’re easy to store or grab to go — and, let’s face it, any food served in a mason jar is fun.

For the oats, I like to use Bob’s Red Mill gluten free old-fashioned rolled oats just because instant oats will get mushy and I’m not into that at all. I also use almond milk, but of course any milk will work as well. You can serve the oatmeal with toppings like fruit, berries, nuts, seeds and other fun goodies. I like to put them on the table so each kid can add what s/he likes.

Almond Butter Overnight Oats Recipe

Ingredients

  • 1 large ripe/spotty banana, mashed
  • 2 Tablespoons chia seeds
  • 1 Tbsp. almond butter (or peanut butter)
  • 1/2 cup gluten free rolled oats
  • 3/4 cup almond milk
    • ½ vanilla bean: slice open and scrape out seeds

Top with

  • Fresh fruit and berries
  • Coconut flakes
  • Hemp seeds
  • Bee pollen
  •  Maple syrup
  • Cinnamon
  • Cardamom
  • Nuts and seeds
  • Raw Cocoa nibs

Directions

  1. Mash the banana in a small bowl with the vanilla bean until smooth.
  2. Stir in the chia seeds until combined.
  3. Add the oats, almond milk and almond butter, and blend until well mixed.
  4. Cover and refrigerate overnight.
  5. Before serving, stir the oats to combine.
  6. Serve with all kinds of fun toppings from list above.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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