Fitting in a healthy breakfast has been a daily battle for me over the last ten years. I have always gone back and forth between trying to have a savory breakfast and going sweet because it’s faster. Lately, I’ve been hooked on overnight oats and I’m so excited to share my obsession with you.
On some mornings, I will nibble on a couple of hard boiled eggs—yolks removed—and either a few pieces of bacon or a nice, fluffy, carb-y breakfast grain with butter. I don’t have overnight oats every day, but I’ve been much better at breakfasting since adding them into the rotation. They’re easy to make and inexpensive to maintain as a staple.
It is important to note that the key to overnight oats is the ratio. If you like your oats thick, it’s 1 part oats to 1 part liquid. If you like them creamy but not too thick, like me, use 1 to 1.25 and if you like them very thin, 1 to 1.5 and so on. You may have to experiment once or twice to find out.
Perhaps my favorite thing about overnight oats is the different fresh or frozen fruits I can add. I would never add fruit to my oatmeal because I never want warm or hot fruit. With the addition of this delicious breakfast, I am including more and more fruit into my diet. And I don’t have to do a thing in the morning except pack a spoon! How could you go wrong?
So without further ado,
Overnight Oats
Ingredients:
1/2 c. old-fashioned rolled oats
1/4 c. soy milk
1/4 c. cold water + 1/8 c. cold water
1 tsp. vanilla extract
1 tsp. raw sugar
1/4 tsp. (or, a dash) cinnamon
Add-in possibilities: strawberries, blueberries, bananas, peaches, peanut butter, chia seeds, flax seeds, etc.
Methodology & Execution:
Mix all ingredients, including any desired add-ins, together in a mason jar. Let sit in fridge overnight, at least 8 hours. Grab out of the fridge, pat yourself on the back for making breakfast ahead of time, stir the mixture once more and enjoy!
This is one of those types of things where you may need to adjust the ingredients and/or ratios to your taste. This is a guide, the basics of what I’ve gathered in a few weeks of trial and error. Take back your morning—make breakfast while you sleep!
Until next time,
❤️ Food Snob
YUM! A blog by the RI Food Snob. 
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