Oats are a major staple in our house. Whether made hot on the stove top, or chilled overnight in the fridge, we enjoy oats at least 3 times a week. Sometimes more!
Oats are high in fiber and contain more protein and fat than most other grains, so they help you feel fuller longer. They also contain antioxidants and a very special type of fiber called Beta-Glucan. Beta Glucans are found in cereals (like oats and barley) and certain types of mushrooms. They have been shown to help lower insulin resistance and blood cholesterol, reduce the risk of obesity, boost the immune system and decrease susceptibility to infection and cancer.
Do you really need any more reason to incorporate this versatile grain into your diet?
Right after I had Sebastian, Overnight Oats came in super handy at the hospital and at home. We made a batch literally as I was going into labor, in-between my contractions! This made it easy for Ricky to just pop home and grab me some Oats to bring back to the hospital so that my first meal after the toughest, most grueling workout of my life didn’t have to be gross hospital food. Overnight Oats were the perfect way to replenish after a grueling delivery!
Then in the first few weeks at home with a newborn, they made a great breakfast, lunch or snack throughout the day.
Plus, Oats are considered to be a Galactagogue – which means they are believed to promote and/or increase milk supply making them an excellent choice for breastfeeding mammas.
Now that our breastfeeding and newborn days are behind us, we make Overnight Oats before early flights so we can be sure to have a good hearty breakfast on the plane, and just any time we want to have a quick grab and go breakfast ready in the fridge.
There is a little bit of prep involved, but these are the ultimate grab and go in the morning. You can make them in batches too, so you have breakfast or a snack for 4-5 days.
Start with the base of Oats, maple syrup, plant-based milk of choice, almond butter and flax or chia seeds (or both like I did) Then customize from there!
- 1/3 cup Organic Oats
- 1/2 cup Plant-based milk of choice (I use unsweetened almond milk)
- 1 teaspoon Maple Syrup
- 1 Tablespoon Chia seeds/flax seeds/ or hemp seeds (suggested: 2tbs “365 Everyday Value” Brand Maple Chia-Flax meal)
- 1 tablespoon Almond or peanut butter
(Play with the maple syrup and almond butter ratios to taste)
Seal container (I use traditional mason jars) and pop in the fridge to chill overnight.
(remove the almond butter from the basic recipe when needed)
- Strawberry and Peanut butter – ¼ cup strawberries + 1-2 Tablespoons PB
- Peaches, cinnamon, vanilla – ¼ cup peaches, a dash of cinnamon, 1/8 tsp vanilla extract
- Apples, cinnamon, almond or cashew butter- ¼ cup diced apples, a dash of Cinnamon, 1-2 Tablespoons Almond Butter
- Blueberries and almond butter- ¼ blueberries, 1-2 Tablespoons Almond Butter
- Mango and pomegranate seeds- ¼ cup of each
- Raspberries and cacao – ¼ raspberries, 2 teaspoons cacao nibs
- Dates, cinnamon, and cashew or almond butter- 2-3 chopped date, 1-2 Tablespoons Almond Butter
- Goji berries, peanut butter and hemp hearts 1 tablespoon Goji berries, 1 teaspoon hemp hearts, 1-2 Tablespoons peanut butter
(for basic recipe)
Calories 284, Sugar 5g, Fiber 5g, Carbs 25g, Fat 16g, Protein 11g
This meal is Alkaline, High in Manganese, Phosphorus, Magnesium, Copper, Iron, Zinc, Folate, Vitamin B1 (thiamin), Vitamin B5 (pantothenic acid), Calcium, Vitamin E, Fiber, Omega Fatty Acids, and Protein and refined sugar, and dairy free.