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Waking up late and struggling to squeeze in a legitimate breakfast? Take five minutes to prep the night before and you’ll avoid running on fumes in the morning. Overnight oats are one of our favourite make-ahead staples and are perfectly portable for when you’re bolting out the door to make your morning lecture.
Just throw a few ingredients into a jar or tupperware, refrigerate overnight, and boom: You’ve got a healthy, delicious, (and did we mention chocolatey?) breakfast waiting for you when you wake up.
- 40 g (½ cup) rolled oats
- 4 oz (½ cup) almond milk
- 125 g (½ cup) vanilla Greek yogurt
- ½ very ripe banana, mashed
- 1 Tbsp. cocoa powder (optional)
- Raspberries to garnish
- 32 g (2 Tbsp.) almond butter
- Substitute almond milk with any type of milk (dairy or non-dairy).
- Choose plain or flavoured yogurt (but check the sugar content).
- Use rolled oats or steel-cut oats.
- Vary the toppings. For example, add blueberries and flaxseeds, or pineapple, coconut, and mango.
- In a container that you can cover, combine the oats, almond milk, yogurt, mashed banana, and cocoa powder.
- Stir until all ingredients are well mixed.
- Seal your container and refrigerate overnight.
- In the morning, garnish with your favourite toppings (berries, nut butter, cinnamon, etc.)
Yogurt contains calcium and healthy bacteria for your digestive system.
The protein in rolled oats, nut butter, and Greek yogurt will help fill you up in the morning.
Bananas and raspberries both provide Vitamin C and potassium.
Memorial University of Newfoundland, Newfoundland and Labrador
Breakfast needs to be yummy, and it needs to fill you up and give you energy. Overnight oats take 10–15 minutes before bed. You can easily double or triple the recipe, setting yourself up for a week of easy mornings.
I spent US $26. I had two toppings and bought one more. The recipe makes two servings. By quadrupling it, I made eight bowls of breakfast (about $3.25 per bowl) and had ingredients left over.
My toppings were almond butter and chocolate, berries, and honey. I made the recipe again using vanilla almond milk (instead of regular), which to me was so much better! I felt awesome—not too full, and not gross at all.
Prepared and photographed by Joanna Carmona