My parents have really good friends who owned an oatmeal company for many years. They met when they both received Sofi awards from the Specialty Food Association — one of the highest honors in the specialty food industry. Thanks to Rob and Christine, I grew up eating oats often but it wasn’t until I turned 40 that I started eating oats full on. I love them. I am also busier than I would like to be and overnight oats are perfect for me. I can prep breakfast for the entire week all at once on Sunday afternoon. It’s been a gamechanger for me to start my day with this well-rounded and super satisfying breakfast.
Ingredients
Makes one serving. Can easily be multiplied to make more than one at a time. I make five at a time so my weekday mornings are covered.
- ½ cup whole rolled oats
- 1 tablespoon chia seeds
- ¼ teaspoon cinnamon
- 2-3 tablespoons Northwestern Raspberry Honey
- ⅔ cup of your favorite liquid (water, milk, nut milk, coconut milk)
- ¼ cup whole yogurt or kefir, optional
- ¼ cup dried fruit or ½ cup fresh fruit, optional
- ¼ cup chopped walnuts or almonds, optional
Instructions
- Add the oats, chia seeds and cinnamon to your overnight container.
- Add the liquid and optional yogurt or kefir. Stir until well combined.
- Add the Northwestern Raspberry Honey and any fruit. Stir until well combined.
- If using nuts, add them to the top (no stirring necessary).
- Place in the fridge overnight. When you’re ready for breakfast remove it from the fridge (I like it to come to room temperature) and stir once more. Drizzle extra honey for added sweetness.
