When I get stuck on something, I really get stuck to it, gorilla-glue strength.
The ease in prep and the time it would save in the whole morning routine frenzy was the original appeal of overnight oats when I first learned about it. Then my body seemed to really like the balance of this nutrient-dense breakfast, and suddenly I found myself jumping out of bed before falling asleep if I realized that I had forgotten to make it for the next morning... That's how crazy I got about it.
The recipe is quite malleable to fit anyone's taste and dietary preferences. I usually love using my homemade almond milk since it really boosts the flavor in this recipe, but I'll use my favorite store bought one if need be. I fiddled with the ratio of ingredients to find the consistency that I liked for this- creamy but solid, not too dry, not too liquified; but feel free to experiment to find what works for you.
Since I usually wake up around 4:30/5am, I tend to split it up into two portions: one for my breakfast time, and one at a normal human breakfast time or as a daytime snack. My recipe in particular packs a solid, good-morning punch in the face of nutrients and energy for the entire day- this comes out to approximately 330 calories: 22g protein, 8g fat, 44 carb. With this, it also comes in handy as a perfect quick post-workout snack with a nice 2:1 carb:protein ratio.
*fills my 8.5oz Quattro Stagioni jar
1/2 cup Unsweetened Almond Milk
1/2 cup Fage 0% Greek Yogurt
1/3 cup Organic Raw Rolled Oats
1 tsp Chia Seeds
1/2 tsp Ground Cinnamon
Tools needed: airtight container (preferably glass), spoon
1. Mix all ingredients together thoroughly in jar with spoon.
2. Close jar/container and leave in refrigerator overnight (minimum 3 hours for proper consistency).
3. That's it! Serve with any toppings you may like. My go-to is fresh berries, but pending on my mood I also like using flax seeds, cacao nibs, goji berries, sunflower seeds, or hemp seeds.