Overnight oats are so quick and easy to prepare and very adaptable to suit your own preferences. You can use any milk or combination of milks that you like, any fruits, you can add flavourings and sweeteners to suit your diet.
All of my overnight oats start with a basic recipe of half a cup of breakfast oats (this is one serve). Oats are relatively gluten free but they can contain traces because they tend to be manufactured in the same places as gluten cereals. If you are really allergic then buy gluten free oats. I then add approx 1 cup of milk. I tend to mix soy and almond milk, but you can use any milk – cow, goat, rice, coconut etc. You can also add yoghurt for a thicker consistency. I add a teaspoon of chia seeds – you can add more if you wish, but chia can be calorie rich so keep an eye on what you are adding.
I then add something to spice it up a bit like cinnamon or mixed spice. Give it a good stir because cinnamon doesn’t really dissolve in the milk. You can also add any supplements like whey protein, spirulina etc., seeds, or dried fruits like dates, apricots, sultanas, mixed peel.
My next addition to the pot is two types of chopped, sliced, or grated fruit. My favourites are grated apple (wonderful with cinnamon), pear, fresh raspberries, strawberries, blueberries, white peach and banana but you can use any fruits you like. The berries tend to be lower in calories than other fruits.
If you prefer sweetener, add a little sugar or some maple syrup, agave syrup or honey, but it really shouldn’t need any. Give everything a good stir, make sure the chia hasn’t clumped, and make sure that the oats are coated in the milk.
You can make a huge portion in a bowl and store it in the fridge, but I prefer to make individual portions in mason jars. Leave them in the fridge overnight and then they are ready to serve in the morning. I eat mine cold, but you can warm it up in a microwave or saucepan if you prefer. Couldn’t be easier.