After two months home on maternity, I’ve learned that making a proper breakfast with a hungry baby is harder than I’d thought. I also figured that my maternity all-carb diet needed to change somewhat post-baby. I was reading about the fabulousness of overnight oats. The idea of prepping something at night that can just be pulled out of the fridge and that’s healthy? Win-win!
I took the recipe I found on Fitful Focus and adjusted the ingredients to simplify a bit and to align with the tastes I like. I found that either a sweeter flavored yogurt (I used Trader Joe’s pumpkin) or plain Greek yogurt plus honey worked great as outlined below.
- 1/2 cup gluten free oats
- 1/2 cup yogurt
- 1 Tbsp chia seeds
- 1/2 banana, sliced
- 1/2 cup unsweetened cashew milk (or milk of choice)
Take the ingredients and layer everything aside from the milk in either a mason jar or another container with a lid that seals the container. Then add your milk of choice. Seal the container and then shake until the ingredients combine. Allow the ingredients to mix by refrigerating overnight.
If you want, you can add more ingredients prior to eating. Some ideas include nut butters, blueberries, or granola clusters.
I don’t do this every day, but this has been a great option to add into my weekly rotation!