This “fall” in Los Angeles we’ve been experimenting with easy, healthy, and filling grab-n-go style breakfasts that are cold since until recently its been still topping off in the mid-90s all through September and October. On these hot fall mornings we’ve been grabbing these easy and delicious overnight oats. By the grace of God, this week we’ve enjoyed the more standard fall temperatures of 50-60s, so I’ll probably post my crockpot version of steel cut oats in a post to come.
By for now, here is what I do to make this yummy breakfast…
What you’ll need:
- Organic bulk rolled oats
- Coconut milk
- Chia Seeds
- Ground Cinnamon
- Dried fruit of choice chopped (apricots, tart cherries, cranberries, prunes, etc)
- Fresh/Frozen fruit is good too! (Berries, apple chunks, bananas, etc)
- Nut of choice (I like pecans or walnuts in mine)
- Xylitol or Stevia to sweeten (optional)
What to do:
- Grab a few medium size/single serving jars. For ideas on where to get “free” jars, read THIS and start hoarding jars today!
- Honestly, I just eye-ball this now, but add about a cup organic bulk rolled oats– to fill each jar about halfway.
- Add about a tablespoon of chia seeds to the jar, a dash of cinnamon, and the sweetener of your choice. I usually use about 1/2-1 teaspoon xylitol. Stir dry ingredients together.
- Stir in fruit and nuts. I use a small handful of each.
- In a separate measure cup I usually mix a few splashes of vanilla (1-2 teaspoons?) to about 2 cups of coconut milk.
- Pour coconut milk over dry mixture in each jar until oats are just covered.
- Seal jars with lid and give it a good shake.
- Refrigerate overnight. In the morning, I usually top my oats with another inch of coconut milk and sometimes some fresh banana slices or more dried fruit and then enjoy right out of the jar as I check emails!