SO. Cold, creamy & dreamy overnight oats are the best way to eat your bowl of oatmeal during the hot summer months. They’re also the answer to waking up to a nutrient-dense, ready-made breakfast. Total win-win on both ends. OK, I think I am totally overdoing the hyphens with this entry?! Sorry. I get a little excited about these things… especially when sweet, seasonal Ontario strawberries are involved.
I’m still alive and well and undergoing a massive web rebrand & alignment in all relevant social media channels; think Pinterest, Twitter, Facebook, etc. It’s been a labor of love, and am at the very tail end of this massive content migration. I’ve been drinking copious amounts of herbal tea at night and working this keyboard nonstop. And watch out for a guest post going live on Thursday… I’ll showcase it here, too with a link to my friend’s blog where it will also reside. Gluten Free Chocolate Cherry Cupcakes are happening… That is all. Do I have your attention now?
But let’s get back to those berry charged, creamy oats [assuming that’s why you’re here]. I’ve shared an overnight oat recipe before, but this is by far the yummiest one! The ratio I’ve perfected for overnight oats is quite simple; 1/2 cup of dry oats to 1 cup of liquid. Instead of using all nut milk, I now mix 1/2 cup almond milk & 1/2 cup coconut yogurt. This creates a creamier overnight oat, because 1/2 C of previously used liquid is being replaced with dense & thick yogurt. If you don’t have any dairy dietary restrictions, full fat greek yogurt would work like a charm, too. I also add 1 tbsp of chia seeds to superfood my oats and I let them absorb all the moisture overnight, too.
And because I like my oats on the sweeter side, I’ve been experimenting with two all-natural, unrefined sweeteners you totally have to try: coconut nectar and date syrup. I found them both at my local health store, and am infatuated. They have a deep, caramel-like (date syrup in particular), nutty taste and they’re both lower on the glycemic index than their refined sugar counterparts. This means they won’t send your blood sugar levels spiking and induce that sugar high and subsequent crash. Sugar is turned into fat. Sugar is and has always been the enemy. Healthy fats help our bodies burn fat. If there’s one thing you’re ever going to remember about eating well, let that be it. Also, overnight oats are healthier than any cereal and higher in fibre. And unprocessed. You’ve got to try this recipe!
P.S. This recipe was a winner with the little hands in my life, which is a first. They don’t like warm oats, but these were a total hit!
Creamy Yogurt Overnight Oats
- 1/2 C of oats, I use old-fashioned rolled, gluten free oats * this recipe works best with large, flakey oats. I don’t enjoy the quick-cook variety. It also doesn’t work on steel-cut oats
- 1/2 C of coconut yogurt; either unsweetened or vanilla flavored
- 1/2 C of nut milk of your choice
- 1 tbsp of chia seeds
- 1 tbsp of coconut nectar or date syrup to sweeten
- 1/2 tsp of ground cinnamon
- fresh fruit as toppings
- In a bowl or glass tupperware combine all the ingredients together and give it a good stir. Cover with either a lid or aluminum foil so it doesn’t dry out and place inside the fridge overnight.
- In the morning, give it a good stir, feel free to add a pinch of nut milk or a dollop of yogurt for moisture. Top with ALL the berries, sprinkle pumpkin seeds and/or almond butter. Enjoy!!