Biking to the Steamboat Balloon Rodeo this weekend meant leaving the house by 6 a.m. to bike to the launch site. Fortunately Overnight Oats were prepared and in the frig, ready to go. For a 5-minute investment of time before bedtime, we let the oats mellow overnight and in the morning we had cool, soft oatmeal – lightly sweetened and easily topped with fresh berries. Best of all, I can assemble them in one of my many wide-mouth canning jars for portability.
The chia seeds, to be honest, have been in my pantry for the last 3 months needing a recipe home. I bought them because they are great sources of fiber and omega-3 fatty acids. Yes, they are considered by some to be a super food, but I was more intrigued by their tapioca-like texture and nutty flavor. They soften and plump in moisture and add an interesting texture to the Overnight Oats.
I found dozens of recipes for morning oatmeal on the internet and started playing around with the right ratio of ingredients. Basically, you’ll want to add the same amount of milk as you have oats. You can substitute almond milk, or other milk substitute if you prefer. When made with steel-cut oats the texture is chewy and the flavor is raw, so I recommend staying with rolled oats.
- 1/2 cup old-fashioned rolled oats (use gluten free oats for a GF version)
- 2 teaspoons chia seeds
- 1/2 cup low fat milk or milk alternative
- 1 teaspoon maple syrup or to taste
- 1/4 cup mixed berries fresh or frozen
- 1 pint wide-mouth canning jar or plastic container with tight fitting lid
In a pint container, combine oats and chia seeds. Stir in milk and syrup until well mixed.
Tightly seal with a lid and refrigerate overnight.
Note: If you forget to prepare the oats the night before, these oats tastes great after only a few hours of soaking.