Like granola, I have a special little love for oatmeal. For years, it’s been my main choice for breakfast. Hot oatmeal with nuts and berries and a cup of coffee makes me the happiest and starts my day off brilliantly.
When I skip oatmeal and have eggs and toast or something different, I usually think, “I should’ve had oatmeal.” I miss it that much when it’s not a part of my daily routine! I’ve always been a morning person and a breakfast person. Lately, I’ve seen a bazillion pictures of these overnight oats surfacing online and I just had to see what it was like.I figured that I could afford to put the traditional oatmeal porridge aside for just one morning and try this out. You use equal parts of milk to oatmeal. Since I usually have a half cup of oatmeal, I went with this proportion. Plus, it fit perfectly in my recycled jars that I’ve been dying to use.The oats need to sit overnight or for at least six hours so they can get fully absorbed. This is when you can toss in stuff like flaxseeds or fruit. I chose my beloved chia seeds. I also used unsweetened, vanilla almond milk because I love that taste with oatmeal but you could use regular milk or even yogurt. There are so many variations with this meal and that is what I love most about it! You can change up the milk/yogurt and mix-ins and even add in whatever you want on top of the oats when you’re ready to eat it. This time, I decided to stay on the plain side and just add some fresh kiwi. Next time, I think that I’ll go down the fruit path and let the oats get fruity overnight (like strawberries and bananas! And put some chopped pecans on it! Yum!). This breakfast is served cold but I like to bring it to room temperature before eating it. By the time I make my coffee and read a chapter of my book, my oatmeal is calling my name. This type of oaty breakfast just might find a way into my everyday morning routine!