Recipe of the Week: Overnight Oats | Twin Cities Agenda

This recipe is incredibly simple, and the perfect meal prep for a couple days worth of breakfast. And when I say simple, I mean my 7 year-old-daughter-makes-it simple. Overnight Oats are quick and easy in the best way possible, but also make a hearty morning option ready for when you’re running out the door last-minute trying to get to work, play-date, class, wherever.

It’s a healthy breakfast option that switches up that same old routine yogurt and granola.


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

Recipe of the Week: Overnight Oats | Twin Cities Agenda


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 4-5 hours.

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.

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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.