Life is funny sometimes…we’ve since moved, had another baby and I’m back on the dairy free train. In the same time I’ve also read hundreds of recipes online and ordered some new cookbooks. Homesick Texan and Smitten Kitchen! (Who knew I’d get annoyed with a book since I would have to plan instead of googling what I had in the cupboard?)
I also found I get really annoyed when people write out enough to scroll down 50 times before you get to the recipe. This whole page is more for therapy so if you’re already annoyed I don’t apologize. 😉
I’m not into food prepping for a week at a time. Mostly because I’ll eat 3 to all servings if it’s available and breastfeeding does that to me more than normal. I also don’t like raw vegetables unless it’s a tomato. If there’s bread or carbs in the house I’ll devour those first. I’ve started meal prepping because it helps to curb those food attacks and also keeps me away from eating all the cheese and regretting it when I’m up with a colicky baby 3 nights in a row.
*Note* I don’t think overnight oatmeal is for the newly dieting/eating healthy/I-don’t-eat-cereal kind of people. It’s probably an acquired taste unless you’re really into oatmeal. Luckily I am. The good news is if you’re not into cold oatmeal you can heat it up, which I haven’t had the patience to try. It’s also filling enough that I won’t eat it all in a sitting but I have eaten 2 cups in the span of a day. I recommend trying 1 cup to see if you like it.
Overnight Oatmeal
- 1-2 cup OLD FASHIONED oats
- 1-2 cups milk of your choice -I use unsweetened vanilla almond.
- Fresh or frozen fruit – I use frozen cut strawberries and blueberries because I also use them in my daughter’s smoothies.
- 1 ripe to overly ripe banana – DONT SKIP THIS. This is all the sweetener you need. You could also use brown sugar/maple syrup or honey as sweetener if you don’t have bananas. If you’re using 2 cups of oatmeal and want it sweeter you can use 2 bananas.
- Cinnamon and/or Vanilla etc -my milk is already flavored so I use cinnamon
- Chia seeds *optional* but does help the fullness factor
- Ground flax seed *optional* (flax has a nutty flavor make sure you’re ok with that before adding)
- Granola/Raisins etc for topping*optional*
DIRECTIONS:
Grab a pyrex type bowl with a lid and add in your oats and the banana. Mash it together really well. Add in chia seeds/flax if using. Add Cinnamon/vanilla if using (see note about topping.) Then add milk. Start with ratio of oats:milk as 1:1 then adjust if you want it soupier. (Also keep in mind if you use frozen fruit like I do I keep it at 1:1) Add in fruit and mix again. Put the lid on and refrigerate for at least 3 hours. Add topping before eating. Keeps in the fridge for 3+ days.
I use the KIND granola as it gives a nice crunch, has birdseed type stuff, flax and flavors like cinnamon/chocolate.
Some people have problems digesting old fashioned oats if not cooked. I’ve always had mine sit overnight (minimum of 7 hours) and never had a problem.
Looking for something else to do with those Old Fashioned oats? In a ultra large mason jar (or cereal container) mix together Old Fashioned oats with Quick-1-minute-Oats at a ratio of 1:3 and combine well. When you want regular oatmeal use this and it has the same wonderful texture as Starbucks oatmeal!
Andrea Leigh's Blog 