A few months ago, I discovered overnight oats. I’m a little late to the party as recipes have been out for years on this topic, but I never felt like trying them until now. When you’re gluten-free, it is not that easy to find breakfast when you don’t have a lot of time. I always wait to eat breakfast until I’m at work, so I can’t have a lot to prep before eating. Gluten-free cereal tends to be sugary and it does not fill me up. I feel like I have to eat two bowls of cereal to be full, and to be honest, it’s just not that healthy to have every single day. I have the same problem with gluten-free waffles – not that healthy by the time I add syrup and butter, and it won’t keep me full.
Enter: overnight oats. In the evening after dinner, I gather equal parts each of a light fruit yogurt (banana or blueberry), milk, and gluten-free rolled oats (I use Bob’s Red Mill). Usually I use either a third of a cup or a half cup of each ingredient. In the pictures below, I use the 1/3 cup measure for the first three ingredients which tends to be enough for me. I mix those three things together, and then add in whatever fruit I want to bulk up the oatmeal – strawberries and blueberries pair well together, bananas and blueberries would be yummy, etc. You can also add a small handful of nuts for crunch, but I tend not to use a lot of tree nuts in my house due to my daughter’s allergies. Last stop is the spice cabinet – I usually add a lot of cinnamon and just a dash of nutmeg. Some recipes add a pinch of salt; I avoid extra salt wherever possible and do not notice any lack of flavor from omitting the salt.
This is the before photo of everything yummy jumbled together the night before:
Some recipes tell you to put the overnight oats in a glass jar. As a normal and non-whimsical person, I do not have glass jars laying around for this purpose. I put mine in an old plastic container with a screw-top lid that fits everything perfectly. I pop the overnight oats in the refrigerator around 6:30 p.m. usually.
In the morning, I grab it out of the fridge and head to work. Around 8:15 a.m., I’m ready for my breakfast. This is what the deliciousness looks like after sitting in my fridge for 12 hours:
The oats become creamy, the berries are nice and cold, and best of all, this breakfast actually fills me up. Between stuffing my oatmeal with all the fruit it will hold, and the green tea I have with it, my stomach stays happy all morning long.