Overnight oats became especially popular a few years back, and I've come to love them for a filling breakfast. As a college student, I'm always on the go and itching for a quick fix because God knows I'm always running (literally) late to class.
Oatmeal is warm and gooey- a combination to satisfy any nippy fall day. Overnight oats are the same sticky consistency, but cold from refrigeration. Think of this like pizza- you can enjoy it bubbling hot out of the oven, but can somehow manage a cold slice the next day as well. Overnight oats are the cold slice of pizza- still good, just a different temperature and texture.
I make the oats the night before so I can grab it on my way to class. It's a no-brainer when I'm rushing out the door, and a satisfying breakfast to accompany any busy day on campus.
1/2 cup oats
1 cup soy milk (or almond milk)
1/4 tsp. vanilla extract
sprinkle of cinnamon
handful of blueberries
half of a banana, sliced
Garnish: coconut chips, sliced almonds, drizzle of honey
Stir the oats, soy milk, vanilla extract, and cinnamon together. Add other ingredients on top and cover with plastic wrap. Refrigerate for at least 12 hours before enjoying.
Feeling extra? Add a dollop of greek vanilla yogurt on top for another level of creaminess.