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Overnight oats to fight off summer


Have oats, will travel.

Have oats, will travel. by Sarah Henning

If you’ve read my column over the years, you’ve probably noticed that particularly when it’s hot, I will do anything to avoid turning on the oven or stovetop in the summer. ANYTHING. And I’m betting to guess you all feel the same way.

This includes in the morning, by the way. Which can complicate things.

But lately we’ve been using a recipe that has really made it much easier to keep our cool for breakfast: overnight oats.

There are several versions of this on the Web, but the recipe we make is one that’s customizable and not very sweet to start off with, so it’s easy to adjust to three very different flavor profiles (the hubby's, the kiddo's and mine). Which means it’s the perfect way to make a breakfast everyone can enjoy.

And it’s perfect for people who can’t eat at home. I layered mine with blueberries and strawberries and added just a touch of maple syrup before twisting the lid on my mason jar and running out the door. At home, the boys will add brown sugar and bananas or raisins to theirs and enjoy it in a normal (cool) bowl.

Take that, summer!

Overnight Oats

2 cups rolled oats

3 cups nondairy milk (we used vanilla flax)

1/2 cup chia seeds

2 large, ripe bananas, well-mashed

1 teaspoon cinnamon

In a glass bowl with a lid, whisk together all ingredients. Cover with lid and put in the fridge overnight.

In the morning, give it a stir to make sure it’s combined. Serve as desired. Suggested serving: with fruit and maple syrup. Serves 6.


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