Remember my overnight oats in a jar fail? Well, despair no longer! On my last day in the hallowed year of age twenty-seven, I enjoyed a successful batch of overnight oats (also in a jar, but a clean one, not a waning jar of nut butter).
The night before I stirred the following together:
(Oh, and in case you were wondering about Saturday's quasi-mysterious slideshow post . . . yes, it was my birthday this weekend. The Best Husband Ever again turned out the best, most timely gift a gal could hope for.)
The night before I stirred the following together:
- 1/3 cup old-fashioned oats
- 1/3 cup plain yogurt, non-fat
- 1/3 cup water
- 1/2 T coconut butter
- 1/4-ish tsp of the world's best vanilla extract
- 1 stevia packet (or other sweetener of your choice)
- dash of cinnamon
- 2-ish T raisins
- 1 plum, sliced
(Oh, and in case you were wondering about Saturday's quasi-mysterious slideshow post . . . yes, it was my birthday this weekend. The Best Husband Ever again turned out the best, most timely gift a gal could hope for.)
Just curious, Betherann, since I'm more of a protein-for-breakfast gal: What's the advantage of doing oatmeal this way as opposed to cooking it? I like my oatmeal warm, so doing it in the fridge strikes me as odd, but is there a nutritional benefit to the overnight method?
ReplyDeleteI don't think so, Tracy. It just saves time and a dirty pot in the morning. Also, it's good for hot days . . . but now that the weather is turning cool I think my overnight oats will have to wait until spring.
ReplyDelete