I always get really jealous when I’m looking at other people’s blogs and see their delicious bowls of oats that look so good you wish you could have theirs instead of what you’re eating. So, last night I decided to make Overnight Oats by the books. I’ve made them before, but I usually use steel cut oats, and with those you have to cook them about half way (15 mins and they normally take 30), and then put them in the fridge overnight.
With true overnight oats, it requires no cooking. I used the Pumpkin Oats recipe from Kath Eats located on this page and they turned out SO good. This is definitely going to be my new go-to breakfast most days of the week because its so easy to throw together the night before and again, requires NO cooking. You use a ratio 1:1:1 of rolled oats, milk, and yogurt (any kind you like). Most recipes I’ve seen use 1/3 or 1/2 cup of each.
Here’s the bowl that I just devoured:
My bowl contained:
- 1/2 cup of rolled oats
- 1/2 cup nonfat plain Oikos
- 1/2 cup light soy milk
- 1/3 cup canned organic pumpkin
- 1/2 medium banana, mashed
- Toppings: 1 crumbled Weetabix biscuit and pumpkin butter
I love this pumpkin butter from Trader Joe’s. It’s not too sweet and adds great flavor to anything you put it on. Plus, heres the ingredient list: Pumpkin, sugar, honey, lemon juice concentrate, spices. It’s always a good sign when you can count all the ingredients on one hand.
And omg, this bowl of oats was sooooooo good. I am so excited I finally tried doing these the right way and know this will be a new staple in my diet. It’s also awesome because you can do so many different flavor combinations with the toppings (see the link above to Kath’s page for more ideas). The other best part is that I am so full, this will definitely tide me over until lunch.