Easy and delicious breakfast extravaganza!

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Click here for the full recipe and nutritional information!

I don’t know what I’d do without overnight oats. I’m the farthest thing from a morning person, and so breakfast is the usually sacrificed in favor of five more minutes of sleep. That means I end up eating a lot of food at once later on, which interrupts my sleep and I end up sleeping in. Rinse and repeat. But overnight oats are ready to scarf down even in a frantic hurry, and it certainly doesn’t hurt when they’re deliciously decadent. Most of you will be familiar with the basics of overnight oats, but I hope everyone can enjoy these three versions. Let get to it!

The first recipe is perfect for any kind of nut butter: peanut, almond, and cashew are all great, but I’m using homemade chocolate hazelnut spread (I use this recipe from Minimalist Baker). A great time to make these is when you’ve sadly reached the bottom of the jar.

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You just need a couple of tablespoons for the perfect oats. Add a half a cup of hot milk (I’m using soy), close the jar, and give it a good shake. Once smooth, simply stir in your half-cup of oats (I prefer quick oats, but regular are great, too) and a tablespoon of ground flax seeds.

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I’ve made all of these in a 16 oz jar, which leaves plenty of room to stir in lots of tasty toppings in the morning. For my pictures, I decided to be extra and make a separate batch of each to demonstrate what I stir in. For the chocolate hazelnut oats, I topped them with chocolate sauce, hazelnuts, and mini chocolate chips. Cacao nibs, pretzels, and even a drizzle of chocolate hazelnut spread would be great, too.

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Now onto the pumpkin cheesecake oats. I whisked together some canned pumpkin, plain soy yogurt, maple syrup, and pumpkin pie spice until smooth. Then I stirred in the oats and flax. A splash of milk might be required to get your desired consistency.

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I topped this with whipped cream and graham cracker crumbs. Dried cranberries or apples would be amazing as well.

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The last one is a bit of a wildcard, but it really is fantastic if you’re more into savory rather than sweet. Curry oatmeal night not sound good to you, but it’s definitely the most versatile of the three. Whisk together yogurt or coconut milk (bonus points for coconut milk yogurt) with curry powder and/or curry paste. You don’t really need both if you don’t have both, but you will definitely get a better balance of flavor with both. Add salt for a savory version or sugar (preferably coconut sugar) for sweet. Stir in the oats and flax, as well as some desiccated coconut. Add a splash of milk if needed.

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I topped this one with coconut chips and bhujia, but raisins and diced apples would be fantastic. I’m currently eating this one while editing this post by dipping dried mangos into it. So freakin’ good.

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I know it’s a pretty basic recipe post, but that’s what we need sometimes. Simple, delicious, fast, filling.

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I hope you give at least one of these a try, and please let me know what you think!

 

~M

Chocolate Hazelnut Overnight Oats | Printable Version

Makes 1 cup of oatmeal
Prep Time: 5 minutes

Ingredients:

½ c non-dairy milk
2 T vegan chocolate hazelnut spread
1 T ground flaxseeds
½ c gluten-free oats

Directions:

  1. Heat milk until steaming. Pour into 16 oz. jar with spread and blend until smooth.
  2. Stir in oats and flax. Allow to thicken for 6-8 hours. Garnish as desired.

Pumpkin Cheesecake Overnight Oats | Printable Version

Makes 1 cup of oatmeal
Prep Time: 5 minutes

Ingredients:

1/3 c pumpkin puree
1/3 c soy yogurt
1 Tmaple syrup or other sweetener
1 t pumpkin pie spice
1 T ground flaxseeds
½ c gluten-free oats
1-2 T non-dairy milk

Directions:

  1. Whisk together pumpkin, yogurt, syrup, and pie spice until smooth.
  2. Stir in oats and flax, adding milk for desired consistency. Allow to thicken for 6-8 hours. Garnish as desired.

Savory Curry Overnight Oats | Printable Version

Makes 1 cup of oatmeal
Prep Time: 5 minutes

Ingredients:

½ c non-dairy plain yogurt
2 t curry powder
1 t curry paste
¼ t salt
1 T ground flaxseeds
½ c gluten-free oats
1-2 T non-dairy milk

Directions:

  1. Whisk together yogurt, curry powder and paste, and salt until smooth.
  2. Stir in oats and flax, adding milk for desired consistency. Allow to thicken for 6-8 hours. Garnish as desired.
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