Overnight Oats with Raw Jam and Almond Butter
Overnight oats are a cinch and whenever I remember to throw them together the night before, I am so happy in the morning that breakfast is already made. Left to my own devices, I would eat eggs, toast or some dessert-like sweet thing for breakfast every day of the week. This breakfast is deceptively like dessert, but healthy! And if I’m going to break from eggs and bread, it better be special. Pictured below are the ingredients for the particular recipe I’m making today, but you can find dozens of ways to make them online. I like this recipe because it has the added benefit of yogurt, no added sugar, and just a hint of cinnamon and ginger so you can add any topping or fruit to it. Overnight oats have a completely different texture than cooked oats, and I actually prefer the texture to cooked, as well as the temperature, which is cold. And they are much quieter between your ears than crunching on cold cereal first thing in the morning. (I am old. Did I say that out loud?)
You could substitute half a mashed banana for the yogurt in this recipe, if you like. I like to add sliced banana, berries, peanut or almond butter to the oats in the morning. You can add your toppings right into the jar, or spoon them out and create a parfait-like breakfast in a minute. I like the presentation of spooning them out, because it’s nice to look at and, if I’m not having bread, I want pretty. (But if I didn’t have a dishwasher, I might feel differently about dirtying another glass.) The first time I made them, I resisted the idea of adding chia seeds, and they are fine without, but when I added the chia seeds I found they really contribute to the thickening of the end product.
You can’t go wrong with peanut butter and jelly flavors, amiright? In fact, it was a photo of PB&J oats that made me try this in the first place. However, raw jam is literally my jam, I absolutely love the freshness of it and how easy it is to make. To make Raw Jam, I put about 1/2 cup of berries (I prefer blackberries) in a bowl, dip a fork in honey (or pour a glug from your honey bear if you don’t want to stab him) and then mash the berries with the fork. Viola! That’s it. Raw Jam. (My friend Rachael told me about raw jam and I am forever grateful. She also makes these unique hand screen-printed kitchen linens like the honeycomb towel, below right. Her shop is OpenEyesPress and you can get them online.)
Then I just spoon the oats, jam and almond butter into a clean glass so I can see the pretty layers for a minute before I devour it all with a spoon.
- 1/2 cup rolled oats
- 1 Tbsp chia seeds
- 1 dash/pinch each of cinnamon, ginger, and salt
- 1/2 cup milk (I use unsweetened vanilla almond milk)
- 1/4 cup plain yogurt
- 1/2 cup blackberries
- 2 Tbsp Almond Butter
- Put the oats, chia seeds and spices in a jar, stir to combine.
- Stir the yogurt and milk together, then add to the oat mixture. Stir to combine.
- Cover the jar and place in refridgerator overnight.
- In the morning, make raw jam by mashing the berries with honey.
- Layer raw jam and almond butter with oats. Enjoy!
- If the oats are too thick in the morning, you can stir more milk into them until desired consistency.