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Breakfast Tomorrow: Overnight Oatmeal
Paula Gallagher on
Versions of this recipe have been popping up all over social media. I finally decided to give it a try and I am so glad I did. Overnight oatmeal is ideal for those who have no time for breakfast. Prepared in the evening, all you have to do is take it out of the fridge and eat it. You can even take it with you if you have made in a to-go container.
Nutritionally, this is a powerhouse. Heart healthy oats offer tons of fiber, chia seeds are chock full of antioxidants, protein and omega 3s, plus vitamins and minerals galore, depending on what toppings you choose.
The great thing about this easy breakfast is that it is so versatile! Here is the recipe I tried for the first time. I can't wait to try different variations. This particular recipe made enough for about 4 servings.
Overnight Oatmeal
1 cup steel-cut oats
1 cup unsweetened almond milk
2 Tbsp chia seeds
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1 tsp vanilla extract
1 Tbsp pure maple syrup
Topping
1 Tbsp unsalted butter
1 Tbsp raw sugar
1 large banana, sliced
1/3 cup sliced pecans
Add oats, milk, chia seeds, spices, vanilla, and maple syrup to glass jar and stir contents together. Add a tight lid and refrigerate overnight. I used a large mason jar.
The topping can be made ahead of time, but if you do have a few minutes to spare in the morning, it is really tasty warm. Melt butter and sugar together in saucepan over medium-low heat. Stir in banana slices and pecans; cook, stirring regularly, for 1 minute or until the pecans start to toast a little.
Place oat mixture into serving bowls (or small mason jars) and top with a little extra milk or even a bit of yogurt, and sprinkle with the banana-pecan mixture on top. You can add any fruit you like. I think I will try apples and walnuts next!
Photo from here, with thanks.
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