Another breakfast recipe! But you probably guessed that already by reading the title. Last year I discovered overnight oats, probably a decade after everyone else did, but whatever. I also discovered Instagram last May, and until then didn’t really know what a blog was. But now I have caught up somewhat. That I’m writing about overnight oats is a bit peculiar, because one of the main ingredients is oatmeal, and I have never ever liked oatmeal. Not even when I was at an age when most children eat porridge. Nope, not me. But after giving it some thought, I came to the conclusion that I probably wouldn’t die of eating some yoghurt mixed with milk, lemon, honey, chia seeds, and the dreaded oatmeal. So I decided I might as well give it a try. And a miracle has happened: I am still alive.
Since this potential life-endangering experiment – you don’t want to know me when I haven’t had a good breakfast – I have eaten many jars of this oatmeal concoction prepared in a plethora of ways. Out of this one has become my favourite. Nothing wrong with having a favourite. In fact, it makes life a little bit easier to have just one way of preparing something instead of 55.386. This one has beaten all the others for the single reason that it goes with all of my favourite fruits: citrus, bananas, berries, stone fruits, and therefore I can make it year round. If you fancy, I think it might go well with nuts too, but at this moment in time I don’t really care for eating nuts. Another great thing about this recipe is that it works equally as well with dairy products as with dairy-free products. Which is great, because my body can’t make up its mind about what it will tolerate. And a last point: it is easy to bring with me and eat it on the train on my way to university.
For a while, by this I mean the four months I was busy wandering around the world while getting married and trying to keep up with my studies (I promise, this is the last time I will mention this), I had kind of forgotten about this breakfast option. And until last week that wasn’t really a problem because in a moment of enlightenment I baked so many waffles and pancakes, one of my freezer drawers was bursting at the seams. But with the amount of pancakes and waffles dwindling rapidly, me not being in the mood for smoothies, and a crazy schedule to make my deadlines, I needed something I could prepare in advance in a large quantity so I didn’t have to waste time on deciding what to eat for breakfast. And then I remembered that last year I brought four jars of overnight oats with me to a training where I had to stay for four nights, and that by Friday the oats were still good to eat. So in these desperate times: overnight oats to the rescue.
I hope you enjoy this breakfast as much as I do.
lemon honey overnight oats
- 100 g rolled oats
- 300 ml milk
- 500 ml yoghurt
- 2 small lemons, zest + juice
- 1 tbsp honey
- 4 tsp chia seeds
- 1½ tsp vanilla extract
- 1 mixing bowl
- 4 jars with a lid
Combine all ingredients in a large bowl.
Spoon the mixture into the four jars, about 225 g each, and cover them with their lids.
In the morning top the oats with your favourite fruit.
Overnight oats will keep in the refrigerator for up to 4 days.