Overnight oats are nothing new, but they’ve always kind of been one of those things that I make all the time in my mind, yet in reality I’d only had them one or twice until a couple of weeks ago. Lately I’ve been trying to get myself into the habit of eating breakfast every morning, and this is such an easy way to get some decent nutrients and fiber into my body with minimal effort. It keeps me full until lunchtime, too.
This recipe is nothing revolutionary, but it’s super simple. It seriously takes less than two minutes to prepare these overnight oats before bed, so there are no excuses for not having enough time to make breakfast! No stove to turn on, no pot to wash. I don’t even really measure anything, I just eyeball it.
As far as nut milk goes, sometimes I’m really on top of things and I make my own almond milk, but most of the time I just buy the boxed stuff. A recent discovery is Califia Farms, which seems like it’s becoming available in more and more places. I’m particularly into their coconut and almond milk blend, and that’s what I’ve been using in my overnight oats. I know there’s been a lot of concern lately about the use of carrageenan in non-dairy milks, and while I don’t know how much of that concern is legitimate, I did notice on their FAQ page that Califia is in the process of completely eliminating carrageenan from all of their products. So that’s nice.