I know, I know. Everyone and everything – every blogger, every “change your life” cookbook, every magazine with colourful photos of food on the cover – has something about overnight oats.
I don’t use Instagram any more but I’m pretty sure if they banned posts about overnight oats, there’d be a power surge at Facebook data centres as hordes of suddenly-idle electrons all compete to power Kylie Jenner’s Beyoncé cosplay efforts at once.
Seriously though: overnight oats are delicious, easy, healthy, affordable, and I actually enjoy eating them in the morning. There aren’t that many foods which tick all of those boxes.
To assemble the oats, I drop the ingredients into a half-gallon Bernadin wide-mouth mason jar, and shake to combine. Then I put it in the fridge. When I want to eat some, I pour the oats into a bowl, and add some fruit or whatever.
A lot of recipes I love are somewhat fiddly or involve quite a lot of active time, but a work-week of overnight oats breakfasts takes less than five minutes to prepare start to finish. That’s it that’s all.
- 1 Half gallon widemouth mason jar Or any large enough container with a lid
- 1 Measuring jug or cup measures Or just eyeball it. You'll be fine.
- 3 cup Rolled oats
- 3 cup 2% milk Plant-based milk probably fine too, although I didn't test it yet
- 1.5 cup Plain Greek yoghurt I use 5%
- 1/3 cup Chia seeds These the finished product a pudding-y gel texture, as well as providing some textural variation
- 3 tbsp Maple syrup You could leave this out but that's your loss
- Put all the ingredients into the mason jar, milk first to avoid clumping at the bottom.
- Shake the jar vigorously to combine the ingredients.
- Put the jar in the fridge.