Overnight oats came to be because of people like me. People who are so busy they can’t see straight half of the time but refuse to hit the drive-thru at the local fast food joint and call it breakfast. Nope. No way. No how. That stuff isn’t food…they just call it such. So, someone who is not me had this brilliant idea to make their own fast food. Something delicious, healthy, and ridiculously easy for all the other people who are blinded by a busy schedule. And what they came up with was overnight oats.
If you are a newbie to overnight oats, allow me to introduce you to something that may just change your relationship with breakfast forever. Overnight oats are pretty much exactly what they sound like: Oats that are not cooked, but are rather soaked overnight (typically in some sort of milk or non-dairy milk). You prep them in the evening, let them hang out in the fridge while you catch your beauty sleep. Then, in the morning, a delicious, amazing, healthy breakfast is ready for you to grab with one hand while the other mans the mascara wand as you run out the door. Overnight oats are a beautiful thing.
And the best part is the flavor possibilities of overnight oats are endless. If you can dream it up, likely someone else has made an overnight oats recipe based on it. For example, try my oh-so loved Chocolate Peanut butter Overnight Oats (yeah, I went there), or stick with traditional with Classic & Easy Overnight Oats. However, this recipe is a spin-off of my favorite Peaches & Cream Overnight Oats.
I grew up in Maine, and one of my fondest memories was picking fresh strawberries with my family and making them into strawberry shortcake. I simply adored how the sweet, slightly tangy strawberries blended with the rich taste of the cream. It is one of my absolute flavor combinations and was destined to be turned into an overnight oat recipe.
While inspired by a favorite dessert of mine, I “healthied” strawberries and cream up a bit for breakfast (and because if something can be healthier, it should be!). I replaced the whipped cream with coconut milk (loaded with healthy fats), replaced the refined sugar with honey or maple syrup, and added chia seeds for a kick of Omega-3s. This breakfast is not only delicious, healthy, and easy, but it will also keep you going until lunch time!
Makes 2 servings
¾ cup gluten free rolled oats
1/3 cup strawberries (slice fresh or crush thawed frozen berries)
1 tablespoon maple syrup or honey
2 ½ teaspoons chia seeds
1 ½ teaspoon pure vanilla extract (optional)
- Combine everything in a bowl and mix well.
- Spoon into two air tight containers (I like mason jars) and pop in fridge for at least 4 hours but preferably overnight.
- Enjoy the next morning or save in fridge for up to 3 days!
Make sure you stay up to date with all of the happenings here on The Natural Nurturer and subscribe here.
This post contains affiliate links, though all opinions are my own. When you purchase anything using my links, it costs you absolutely nothing extra, but it does kicks The Natural Nurturer a little financial love to keep doing what we do. Thank you for your continued support, both with your dollars and your interest