Overnight Oats
Ever since I started making overnight oats (though a bit belatedly since the fad started ages ago), we have been eating it quite often. It makes a quick and nutritious breakfast. Normally non-instant oatmeal/rolled oats require stove-top cooking, but with the overnight soaking method (in milk and yoghurt), the oats will be softened and palatable the next morning.
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For someone like me who loves a sinful hawker breakfast, I admit this was a little too healthy for my palate in the beginning. Even a bowl full of wholesome stuff (fiber, fruits and nuts in a bowl) needs adjusting to for someone who usually skips breakfast and dive straight to a sumptuous brunch. But I have since rediscovered that healthy food can be yummy food. And eating healthy for the first meal of the day actually conditions the body to be on the lookout for more nutritious food throughout the day.
I added an additional splash of milk to my overnight oats before tucking in. My friend once told me that if you eat oats for one meal everyday, you will lose weight quickly, the healthy way (well perhaps minus the maple syrup :P)
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| ^ Some of the ingredients I used and purchased from iHerb.com. Click on the affiliate links above (by clicking on the picture) or use my affiliate code WIF026 to get up to $10 off first order. | ||
Overnight Oats Recipe
You can tweak the amount of milk to achieve your preferred consistency (more watery or chunky).
Ingredients:
- 1/2 cup rolled oats/oatmeal
- 1/4 cup unsweetened milk (soy, almond or cow’s milk)
- 1/2 cup greek or plain yoghurt
- assorted fruits in bite-sized pieces such as kiwi, blueberries, pomegranate, raisins
- assorted seeds and nuts such as almonds, sunflower seeds, pumpkin seeds
- 1 tbsp maple syrup to taste
You also need
- mason jar with lid (you can use a recycled cleaned jam or honey glass jar)
Directions:
- Combine oats, milk and yoghurt in a mason jar. Cover with lid and chill in fridge overnight, or at least 4 hours.
- Top with fruits, nuts and maple syrup to serve.