Overnight oats are a workhouse around here. They are filling, packed with protein, and make the perfect Sunday assembly project for the work week ahead. Perhaps most importantly, they are extremely versatile. I've made a few different variations here on the blog already (pumpkin, chocolate, and coconut), but this one is a true blank slate. Oh, and it's vegan. Instead of yogurt, which often acts as a thickener and protein boost in these soaked concoctions, chia seeds thicken the mixture and add healthy fats and plant-based protein.
Depending on the season, my toppings change, but I love a blueberry and almond butter combo with a dash of cinnamon. Another fave? Peanut butter, banana, chocolate chips, cacao nibs, and toasted coconut.
As the weather starts to cool, there's a natural craving for something warm and cozy in the morning. You can make the base overnight without the fruit, and in the morning warm it over low heat on the stove (or in the microwave) to take the chill off. Then top with fruit. It also makes a perfect afternoon snack (for kids and adults!).
Chia Seed Overnight Oats
¾ cup unsweetened nut milk
1 tablespoon peanut butter
2 teaspoons maple syrup
½ cup rolled oats
2 teaspoons chia seeds
Pinch of salt
Optional toppings: additional nut butter, blueberries, chopped strawberries, sliced bananas, ground cinnamon, cacao nibs, chocolate chips, toasted coconut
Mix together nut milk, peanut butter, and maple syrup until smooth. Stir in oats and chia seeds. Add toppings of choice, and cover and refrigerate overnight. Serves 1.