Chef Kirsten Helle | Overnight oats
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Overnight oats

Overnight oats are popular right now and for good reason. They are a great breakfast, lunch or snack on the go You can make several at once to keep on hand to grab and go. There are so many different variations, I love looking on Pinterest for inspiration – plus they’re just so pretty! This is my favorite go-to version because I keep my freezer stocked with the fruit in case I don’t have fresh fruit in the refrigerator, and I hope you enjoy it too.

INSTRUCTIONS

  • ½ cup regular rolled oats (gluten free if necessary)
  • ½ cup plain yogurt (Greek or regular)
  • ½ banana, diced
  • ½ cup berries (blueberries, strawberries, raspberries – defrost if using frozen) or I often also use defrosted frozen dark cherries
  • ½ Tb chia seeds or ground flax seeds
  • 1-2 tsp honey, according to your taste
  • Cinnamon to taste
  • Additional milk (almond, rice or regular) as needed

 

PREPARATION

STEP 1:

Mash everything together! Add a bit of milk if necessary to make a thick, creamy consistency, remembering the oats are going to soak up all of the juices from the mashed fruit and yogurt. You want the consistency of very thick pancake batter.

STEP 2:

Cover and refrigerate overnight or up to a few days. When you eat your overnight oats they will have become the consistency of a thick pudding, yum!

Enjoy this recipe? Discover Chef Kirsten’s Meal Plans.

Food photography by Audra Mulkern

Audra Mulkern for Chef Kirsten Helle overnight oats

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