Overnight Oats Recipe


I make these overnight oats on Sunday nights and I fill them with soy or almond milk the night before I take them to work. I usually make as many oat servings as I have mason jars (14). Sometimes I don’t have much prep time, but I always make enough for the week.

Here’s what I use:

  • Ball Set of 12 Half Pint (8 oz) Mason Jars + (2) that I just have on hand.
  • Bob’s Red Mill Old Fashioned Organic Rolled Oats (2 x 1/4 C.) (Don’t use “quick” oats.)
  • Packet of Stevia sweetener.
  • Chopped walnuts (1 tbs.)
  • Thrive Market Organic Black Chia Seeds (1 tbs.)
  • Frozen blueberries and blackberries (1 tbs ea.)
  • Milk alternative. (I’m lactose intolerant, but you can use regular milk too.)

To assemble:

I layer each item like this–

  1. 1/4 C. rolled oats
  2. Stevia packet
  3. 1 tbs. chopped walnuts
  4. 1/4 C. rolled oats
  5. 1 tbs. black chia seeds
  6. 1 tbs. ea. frozen blueberries + blackberries

Then, the evening before I’m going to eat the “overnight” oats, I fill the mason jar with almond/soy milk. I do find that if I flip a spoon over and use the handle in the center of the filled mason jar, the air pockets dissipate and the liquid fills in better–especially around those chia seeds that will expand by morning.

In the morning, I pop the mason jar in my lunch bag and I’m good to go!




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