The fact that I’m writing about overnight oats is a bit peculiar. And not something I ever expected to do. One of the main ingredients in overnight oats is – as the name suggests – oatmeal, and I have never ever liked oatmeal. Not even when I was at an age when most children eat porridge. Nope, not me. I refused to eat oatmeal my entire life. 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 didn’t have a good breakfast – I have eaten many jars of this oatmeal concoction prepared in a plethora of ways. Out of all the varieties I have tried, this one has become my favourite. And in my book, there’s 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, and therefore I can make it year round.
100g rolled oats (gf)
300ml milk (df)
500ml yogurt (df)
zest + juice of 2 lemons
4tsp chia seeds
1,5tsp vanilla extract
- Grab a large bowl, place all ingredients in it, and stir with a ladle to combine everything.
- Spoon the mixture into four jars, cover them with their lids, and refrigerate overnight.
- In the morning, top the oats with your favourite fruits. Be careful with the amount of fruit if you are sensitive to fructose. For most fruits about 50g is a safe serving size.
- These overnight oats will keep in the refrigerator for up to four days. So if it's just for you, you have four days of breakfast sorted in ten minutes. How convenient is that?