Overnight oatmeal is a fantastic breakfast that is served cold and can be made year-round. Simply mix rolled oats with milk and other desired ingredients, allow it to sit overnight and wake up to a no-hassle breakfast.

You can make this healthy breakfast according to your taste, using any sweetener and milk you prefer. For a dairy-free variety, try almond milk, coconut milk or cashew milk. Honey, agave or pure maple syrup offer alternatives to refined sugar. This easy recipe requires only a few minutes of prep time and zero cooking, making it a perfect make-ahead breakfast for company or for fueling your busy lifestyle.

Prep Time: 15 minutes
Cooking Time: Sit overnight in the refriderator
Serves: 2-3

2 cups rolled oats
2 cups whole milk (or equivalent of low-fat dairy or dairy-free varieties)
1 teaspoon pure vanilla extract
3 tablespoons light brown sugar (0r equivalent of preferred sweetener)
1/2 teaspoon ground cinnamon, optional
1/4 teaspoon sea salt
Large sealable jar or container with a lid

Gather your ingredients, and add all of them to a quart size  jar or other sealable container. Seal the container, and place it in the refrigerator overnight (or at least 6 hours). Enjoy your overnight oatmeal with fresh or dried fruit, nuts or additional milk or sweetener.

Additional Flavoring Ideas
You can get creative with your overnight oatmeal by trying all sorts of flavoring options.

Cinnamon and Raisin- Add to overnight oatmeal mixture 1/4 teaspoon of ground cinnamon and 1/2 cup of raisins to the basic recipe, following the same instructions.

Strawberries and cream – Add to the overnight oatmeal mixture, add 1 cup of fresh chopped strawberries and 1/2 cup half & half (or full-fat coconut milk) to the basic recipe. and let it sit overnight.

Peanut butter and  banana -Top your overnight oatmeal with banana slices and a dollop or so of creamy or crunchy peanut butter after refrideration.

Trail mix treat. Add to your overnight oatmeal mixture, 1/2 cup raisins, 1/2 cup chopped walnuts (or a combination of nuts and seeds of choice) and 1/3 cup of semisweet or white chocolate chips.


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