We all want the same thing on weekday mornings: quick, easy breakfast that also tastes gourmet. And when you’re left with either a bowl of Lucky Charms (minus the charms, because you ate them all) or a piece of toast with peanut butter, it’s hard to think that either of those is inherently gourmet. Insert: overnight oats. This Pinterest trend was something I always overlooked. Months ago, when I first saw a pin about it, I thought it seemed strange to eat oats that hadn’t been heated up with water in the microwave. Furthermore, my oats expertise hadn’t diverged much from Dinosaur Eggs oatmeal, the OG oatmeal of my childhood. But overnight oats are on the rise, so I decided to give them a try. And I’m SO glad I did.
Overnight oats are the perfect easy meal, and it’s portable for those mornings when you really need your breakfast on-the-go. I’m also a fan of the fact that you can mix and match ingredients to your liking. My favorite: blueberries. Blueberries are perfectly in season right now, and they’re just so delicious.
Necessary for making overnight oats: use steel cut oats instead of rolled oats for a much less soggy morning crunch.
Take my advice and take a leap of good faith. These oats take seconds to prepare the night before, and taste like a party in your mouth the next morning.
Simple Overnight Oats
Yields 1 Serving
Prep time: 3 minutes
- 1/3 cup steel cut oats (I used Quaker)
- 1/3 cup 2% milk
- 2 spoonfuls vanilla greek yogurt (I used Chobani)
- 1/2 cup (or more) blueberries
- Sprinkle of brown sugar (I used Domino pourable brown sugar)
- Combine oats, milk, yogurt and berries in that order in a mason jar. Tighten lid on mason jar and refrigerate overnight. In the morning, sprinkle on brown sugar, and enjoy cold!