I’ve seen recipes for overnight oats posted on instagram and pinterest for some time now, and I finally decided to give them a try when my running buddy mentioned that she makes these weekly, the night before a busy day, and then just grabs it out of the fridge in the morning and takes it along with her. Some days are busier than others and having a healthy and filling snack on hand and ready to go, is so nice. Like oatmeal, these overnight oats have a mushy consistency; the chia seeds and oats soften with the milk and yogurt, and the yogurt gives it a little bit of a tang,but you also get the sweetness from the syrup and the optional grated apple. I really like this, though I know oatmeal and mushy dishes aren’t everyone’s thing, but give it a try before you judge!
I took this picture below, right after I combined all the ingredients and stirred them together, so as you can see, the oats and chia seeds haven’t yet softened. If you decide to use steel cut oats, just make sure you really do let this sit overnight, or for at least 8 hours. You can get away with 4 hours with regular rolled oats, in fact I do that all the time, throwing this together in the morning and eating it for lunch or as a late afternoon snack.
Overnight Oats (in a jar)
1/2 c rolled oats (can also do steel cut if you like the chewier texture)
1 Tbsp chia seeds
2 Tbsp plain yogurt
2/3 c unsweetened almond milk
1 Tbsp pure maple syrup
1 tsp vanilla extract
optional: 1/4 apple, grated (I prefer without skin)
Combine all ingredients in a 12-16 oz mason jar and stir to combine. Cover with a lid and allow to sit overnight, or at least 4 hours (8+ hours if using steel cut oats; steel cut would be fine left in fridge for a couple of days). Eat chilled.