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Overnight oats

This recipe offers a simple and healthy method for preparing overnight oats, a no-cook breakfast option. By combining oats, almond milk, flaxseed, chia seeds, and maple syrup, you create a nutritious meal that sets overnight in the refrigerator, ready to enjoy in the morning.
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Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 266.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup oatmeal
  • 1 1/2 cups almond milk
  • 1 tablespoon flaxseed
  • 1/2 tablespoon chia seeds
  • 1 tablespoon maple syrup

Equipment

  • 1 Measuring Cups and Spoons
  • 1 Mixing Bowl
  • 2 Air-tight Jars or Containers For individual servings and overnight storage
  • 1 Whisk or Spoon For thorough mixing of ingredients

Method
 

  1. Gather all your ingredients and measuring tools.
  2. In a medium mixing bowl, combine the oatmeal, flaxseed, and chia seeds.
  3. Pour in the almond milk and maple syrup.
  4. Using a whisk or spoon, thoroughly mix all ingredients until well combined, ensuring no dry clumps remain at the bottom.
  5. Divide the mixture evenly into two individual air-tight jars or containers.
  6. Securely cover the jars with lids.
  7. Refrigerate for at least 6 hours, or preferably overnight, allowing the oats and seeds to soften and absorb the liquid.
  8. In the morning, stir the oats well before serving.
  9. Optionally, add your favorite toppings such as fresh fruit, nuts, or a drizzle of extra maple syrup before enjoying.

Notes

1. For a creamier texture, use rolled oats rather than instant oats, as instant oats can become mushy. Adjust the amount of almond milk to achieve your preferred consistency; add a splash more if it's too thick in the morning. 2. Feel free to customize with fresh or frozen berries, sliced banana, a sprinkle of nuts, or a dash of cinnamon for added flavor and nutritional benefits. 3. Ensure the mixture is well combined before refrigerating to prevent clumping. This dish is excellent for meal prep, providing a quick and nutritious breakfast option.