Wouldn’t be so easy to just pull oatmeal out the refrigerator? Not have to sit over the stove, stirring endlessly? Count me in. And there’s even chia seeds in it? Get out. This easy make-ahead breakfast is absolutely delicious and saves a lot of time. Everyone has busy mornings where the kids are taking forever to get ready for school, your pet left you a big surprise in the corner of the living room, you’re having to look for your son’s black science binder, and you’ve got about 8 minutes to get out of the house.
On days like those, a simple make-ahead breakfast is precisely what you need. To save time that would be wasted serving the oatmeal, make individual servings in pint jars.
You can add in anything you want to the oatmeal like pumpkin puree, peanut butter, Nutella, banana slices, granola, and berries. I prefer mine plain jane, but everyone else in my house would kill for the peanut butter and banana combo. Since I don’t really like bananas (when I say “don’t really, I really mean despise them with a passion), I just leave them out.
I’ve tried the overnight chia oatmeal with Nutella once before, but I think I added to much because the flavor of it was too overpowering. For one serving of the oatmeal, a teaspoon of Nutella is just about right.
This is a close-up of the oatmeal. You can clearly see the chia seeds, in all their glory. And the sliced bananas. This bowl uses the lesser amount of milk in the recipe, resulting in a thicker, more oatmeal-like oatmeal. By the way, this oatmeal is a raw food.
Here’s the recipe:
- ⅓ cup rolled oats
- ⅓ - ½ cup milk (any kind)
- ⅓ cup vanilla yogurt
- ½ tablespoon chia seeds
- pinch cinnamon
- ½ banana
- In a small bowl, mix everything from the oats down to the cinnamon together. Slice up the banana and lay it in the bottom of a pint-size jar. Pour oatmeal into jar and close. Refrigerate overnight.
- In the morning, top with whatever you want—nut butters, fruits, jams, or granola.