Oatmeal. I love it. I could eat it everyday for breakfast. But when the temperatures in North Carolina start to rise, a hot, steaming bowl of oatmeal is just a little much.
That's why I love overnight oats.
Tell me you've heard of overnight oats before?! If not, I'm about to blow your mind.
Overnight oats brings all the heartiness of oatmeal, but in a cold, refreshing bowl. Add to it the fact that you can whip up several days worth on a Sunday night and it becomes an A-list breakfast go-to. When you’re stressing about meal prep for the week and wondering how you are going to feed yourself, this recipe is a life-saver.
And you can customize this breakfast bowl just about anyway you like - cinnamon and raisins, dried cranberries and walnuts, peanut butter and chocolate chips. Get creative.
But lately I've really been enjoying this version with fresh raspberries and sliced bananas. Such a yummy way to start your day!
Raspberry Banana Overnight Oats
1 c. old-fashioned rolled oats
2/3 c. plain, nonfat Greek yogurt
1 1/3 c. unsweetened almond milk
2 tbsp. chia seeds
1 tsp. raspberry preserves (Bonne Maman is my favorite and worth the splurge!)
In a medium-sized container or lidded bowl, mix together the first four ingredients. Cover and let stand in refrigerator overnight or at least 4-6 hours.
Portion out 1/2 c. to 1 c. (depending on how hungry you are) in an individual serving bowl. Top with a handful of fresh raspberries and sliced bananas. Stir in 1 tsp. of raspberry preserves.
Do you have a favorite, healthy breakfast that you could eat day in and day out? Let us know in the comments.