I’ve been reading a lot about overnight oats and have been meaning to try it out. A simple concept and a fast no muss no fuss way to enjoy oatmeal. The concept is simple: combine all the ingredients that you would normally add to stove top oatmeal the night before. For my first go around I used my bag of Udi’s Steel Cut Oats with Currants, Flax and Chia that’s been burning a whole in my pantry.
Now before I go on I will tell you that I am an oatmeal snob. It must be made stove top and in a very specific way for me to love it so I went into this recipe somewhat skeptical. Well I must say I think I’ve found my latest oatmeal obsession. Allowing the flavors to meld together overnight make for a heartier and tastier version of my favorite breakfast. So easy and so quick to assemble; I popped my oats in the microwave for 1-2 minutes and I was enjoying almost an gourmet version of my favorite breakfast in no time at all. Who knew?
Using Udi’s steel cuts as my base was the perfect way to test out their hot cereal and the addition of the flax, currants and chia to my already hearty additions was like the icing a top an A+mazing cake. Who says oatmeal has to be boring. Try out my recipe below and tell me you don’t fall in love.
Cranberry Maple Pecan Overnight Oats
1/2 cup almond or rice milk
1/4 cup Silk French Vanilla Creamer
1/2 cup Udi’s Steel Cut Oats with Currants, Flax and Chia
1/3 cup fresh cranberries
1/4 cup golden raisins
2 teaspoons stevia
1/4 teaspoon pure vanilla extract
pinch of Kosher salt
5-6 halved pecans
2 teaspoons maple syrup, to drizzle
The night before, combine the milk, oats, stevia, vanilla, creamer and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate at least 6 hours up to overnight. In the morning, top with pecans, cranberries, golden raisins and maple syrup.