If you’re a grab-and-go breakfast eater like me, overnight oats are an easy and filling way to kick off your day. Typically, oats that you’d prepare and eat in the morning are quick oats, which are heavily processed and packaged for longer shelf life. But overnight oats are prepared using rolled oats, so they pack loads of fiber and protein. Another benefit? You can top your creation with just about any fruits, nuts, seeds, nut butters, jams or sweet treats your heart and body needs!

This recipe is my old faithful because I typically have all the ingredients on-hand. I’ve also made it so many times that I’ve gotten the timing down to 1 minute and 45 seconds from start to finish. Score! If coconut milk isn’t your thing, this recipe also works well with unsweetened almond milk. (If you want to go all *~Inception~* on your breakfast, you could try oat milk, too!) My favorite toppings are raspberries, bananas and a few semi-sweet chocolate chips. Because let’s be honest, who doesn’t want to eat chocolate for breakfast?

Ingredients

  • ½ cup rolled oats
  • ½ tbsp. chia seeds
  • ½ cup coconut milk
  • 1 tsp. maple flavored agave syrup
  • ¾ tsp. vanilla extract

How-to

Measure all ingredients, pour them into a mason jar, and mix. Cover the mason jar and place oats into the refrigerator overnight. Before you dig in, top your creation with your favorite toppings.