Recipe of the Week: Overnight Oats

43

This recipe is super simple and perfect meal prep for a couple days worth of breakfast.  When I say simple I mean like my 7yr-old-daughter-makes-it-simple, but it’s a hearty breakfast or snack option for running out the door last minute trying to get to work. It’s a quick and healthy breakfast that switches up that same old yogurt and granola. Enjoy!

Overnight Oats                                                                                   yield: 2 servings

1/2c milk of choice: almond milk, soy milk, cow milk etc.

1/2c rolled oats, organic is best

2T nut butter of choice: peanut, almond, sunflower seed, etc.

1T maple syrup, honey, or brown sugar

1T chia seeds

1T flax seeds

1/4c blueberries, fresh or frozen

I like to mix these into mason jars or large to go containers if you want to make a 2x-5x batch for the week. With the Mason jar, you can grab and go, even warm it up if you’d like.

Start by putting the Milk, Nut butter, and maple syrup in the jar and gently swirl around but leave the nut butter chunky and not fully incorporated.

Then add the oats, seeds, and blueberries.  Mix up and place in the fridge overnight or for 4-5hrs.

You may warm it up on the stove or in the microwave to eat it hot; I prefer it cold or room temp.

Store in the Mason jar with tight fitting lid for up to one week.

SHARE
Previous articleBest Twin Cities Restaurants – Summer of 2017 Edition
Next articleMN Budget Battle: What went wrong?
Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.