Overnight oats is so easy to make! Plus, there are so many ingredient combinations to experiment with. The base recipe I use is:
2/3 cup raw old fashioned oats
1 cup of unsweetened plant based milk
From there, you can add any type of ingredients that appeal to you.
* If you prefer your oats a little thinner, add more plant based milk in initial recipe or before eating.
* There are different opinions on how long overnight oats last in the refrigerator. I've read 3-5 days. I usually don't go past 3 days.
The overnight oats pictured are peanut butter oatmeal cookie and blueberry muffin.
For the oatmeal cookie I used:
2/3 cup of old fashioned oats, uncooked
1 teaspoon cinnamon
1/8 cup raisins
1 cup of *unsweetened coconut milk
3 * figs
1/2 teaspoon vanilla
1 1/2 tablespoons * peanut butter
Add the first 3 ingredients to a jar, mix thoroughly. I added the next 3 ingredients to a blender and mixed until smooth. Pour over oats, stir well. Add peanut butter and fold in a few times with a spoon. Refrigerate until morning, then enjoy!
* any unsweetened plant-based milk will work.
* you can substitute dates or 1 tablespoon honey or maple syrup for the figs.
* I used a natural creamy peanut butter. 100% peanuts and nothing else. You can use any peanut butter.
However, the flavor between the natural peanut butter and other types of peanut butter is soooo different when using in recipes. Especially the overnight oats.
For the blueberry muffin I used:
2/3 raw old fashioned oats
1 teaspoon cinnamon
1 tablespoon chia seeds
1/8 teaspoon grated orange peel
1/8 teaspoon lemon juice
1 teaspoon vanilla
1 cup *unsweetened coconut milk
1/2 cup fresh or frozen blueberries
Add the first 3 ingredients to a glass jar, mix thoroughly. Add the remaining ingredients to a blender, mix until well incorporated. Pour over oats, stir well. Cover with lid, refrigerate overnight. Enjoy!
* Any unsweetened plant-based milk will work.
Mango coconut and chocolate no bake cookie overnight oats.
For the mango coconut I use;
2/3 cup of old fashioned oats
1 tablespoon unsweetened coconut
1 tablespoon chia seeds
1 tablespoon cinnamon
1 cup *unsweetened coconut milk
1/2 cup fresh or frozen mango
3 figs or fresh, pitted dates
Add the first 4 ingredients to a jar, mix thoroughly. Add the remaining ingredients to a blender, blend until smooth.
Pour milk over oats, stir well. When using chia seeds, I prefer to let the mixture sit at room temperature for 10-15 minutes to allow the chia seeds to soak up some of the moisture, then refrigerate.
* Any unsweetened plant-based milk will work.
For the chocolate no bake cookie I use;
2/3 cup of old fashioned oats
1 tablespoon unsweetened coconut
1 cup *unsweetened coconut milk
3 figs or fresh, pitted dates
1 1/2 tablespoons cacao or cocoa powder
1/2 teaspoon vanilla
1 tablespoon *peanut butter
Add the first 2 ingredients to a jar, mix thoroughly. Add the next 4 ingredients to a blender, blend until smooth. Pour over oats, mix thoroughly.
Add peanut butter and fold in a few times with a spoon. Refrigerate until morning, then enjoy!
* any unsweetened plant-based milk will work.
* I used a natural creamy peanut butter. 100% peanuts and nothing else. You can use any peanut butter.
However, the flavor between the natural peanut butter and other types of peanut butter is soooo different when using in recipes. Especially the overnight oats.