Peanut butter overnight oats

If you’ve read any of my past posts, you’ll know I’ve been on a kick called “Callie discovers breakfast recipes that were popular two or so years ago.”

I started with egg muffins. Then I learned about vegan muffins. Today, I’m going to tell you about my recent experiences with overnight oats.

IMG_6460

Now, I’m not a total novice here. Last year, my sister and I decided to punish ourselves by embarking on Buzzfeed’s clean eating challenge. Ever wondered what kind of people follow a Buzzfeed diet? We are those people.

As you might expect, it was a thoroughly miserable experience.

It wasn’t the food so much. Lots of the recipes were delicious (which is the point of this whole digression, by the way). No, it was the near-constant meal prep that did me in. As soon as you finished making breakfast it was time to start prepping lunch and once that was over you got maybe 30 minutes off before it was time to make your snack, and once that was done, you guessed it!, time to make dinner. Once dinner was over there was your after dinner snack and THEN you had to prep things for the next day.

The main outcome is weight loss…due to the calories you burn from 24/7 cooking.

IMG_6459

Anyway, while I don’t have the stamina to do it again, I did get some healthy recipes out of it, and a successful first encounter with overnight oats.

But today I’m sharing a different recipe from Minimalist Baker who has been my healthy breakfast guru as of late. Its consists of all things I (and probably you) already have in my pantry and, as is the benefit of overnight oats, it takes 10 minutes to make a hearty breakfast.

Throw some fresh fruit on top for a PB+J style bonanza.

IMG_6464

Peanut butter overnight oats
(from Minimalist Baker)

1/2 cup unsweetened plain almond milk
3/4 Tbsp chia seeds*
2 Tbsp peanut butter or almond butter (she recommends natural salted, but hey, I’m a Skippy’s girl)
1 Tbsp maple syrup
1/2 cup gluten free rolled oats

Mix together almond milk, chia seeds, peanut butter and maple syrup in a small bowl. Don’t worry about mixing the peanut butter in completely because a) it’s impossible and b) who minds some peanut butter swirls in their oats?

Add the oats and stir again, making sure that all the oats are moistened and covered in almond milk. Wrap with plastic wrap and refrigerate overnight, or for at least 6 hours.

Eat the next day with fresh fruit, granola, or, dare I say it, chocolate chips? According to Minimalist Baker, overnight oats are good in the fridge for up to 2 days, but best within 12-24 hours.

*Oops! I didn’t have these in my pantry and so omitted, but I’m a big fan. Coming up soon, some chia seed puddings garnered from my 2 week stint in Buzzfeed dieting hell.

Peanut Butter Overnight Oats: http://minimalistbaker.com/peanut-butter-overnight-oats/

 

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s