What a perfect way to start this blog by writing about the recipe that gave me the idea to make a website in the first place: Overnight Oats!
My friends have been asking me about the overnight oatmeal recipes I’ve been posting about in Instagram. So, without further ado, here it is:
Makes 1-2 servings
You need: measuring cups, airtight container (preferably glass)
Ingredients:
- 1 cup whole rolled oats
- 1⁄2 cup filtered water
- 1 1⁄2 cups of milk (I use soy milk)
- 2 tablespoons chia seeds
- 1⁄2 teaspoon cinnamon powder
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon pure honey or coconut/muscovado sugar
Directions:
- Put the whole rolled oats in your glass container with the chia seeds and cinnamon powder (dry ingredients) and mix.
- Mix all the wet ingredients (water, milk, vanilla extract, honey) in a separate bowl and pour it in your glass container. If you are not using honey, it’s best to dissolve your sugar in one tablespoon of hot water before mixing it with the other wet ingredients, or else it would settle in the bottom and you would have sweeter oats down there!
- Mix well, and cover. Place in the refrigerator overnight.
In the morning… I like to top my Overnight Oats with a ripe banana, frozen blueberries, a few slices of apples or plain mixed nuts. However, when I do this, I make sure to lessen or completely remove sugar from the oat mixture (too much sugar already, guys!)
“But Gab, I hate cold oats!” Don’t worry, you can use the same ingredients to cook your rolled oats too. This recipe cooks for 10-15 minutes. So quick!
To last until lunch time without getting hungry, I eat half of this rolled oats recipe with brewed black coffee, and a hard boiled egg. (Sometimes, I take them to work!)
Anyway, I hope you enjoyed the first post in my blog. I’ll see you again next time!
