Overnight oats are a tricky thing…
Too much liquid and you’re left with a soupy bowl of cold oatmeal, but not enough liquid doesn’t end well either.
Over the years, I’ve experimented with so many different overnight oat variations, combinations, and ratios and I have finally perfected the perfect bowl.
If you’re new to overnight oats and have no idea what I’m talking about, let me explain:
Overnight oats are essentially exactly what they sounds like: you prep your bowl of oats the night before you’re going to eat them, so they’re ready for you in the morning! One of the key ingredients in overnight oats in chia seeds. Chia seeds will absorb the liquid you add, leaving you with a gorgeous bowl of oats in the morning. That is, if you do it right.
Like I said, finding the perfect ratio is key and I’m so excited to share my perfect bowl of overnight oats with you!
If you make my recipes, take a picture, and post it to Instagram! You can tag me @iammegdoll so I can see what you’re making and connect with you over on the ‘gram!
Perfect Overnight Oats with Blueberries
3/4 cup of your favourite yogurt (I opt for plain, grass fed, and as high in fat as I can find. This is what I used for this recipe.)
1 tbsp chia seeds
1 serving of your favourite protein powder (You can use any type of protein powder you’d like, but I have been using this whey protein powder from Vital Proteins.)
1/2 cup gluten free rolled oats
1/2 cup unsweetened nut milk (I used oat milk, but you can use almond, cashew, coconut, etc.)
1 large handful (approximately 3/4 – 1 cup) fresh blueberries
- The night before you’d like to enjoy your oats for breakfast, add all ingredients to a bowl or glass jar with a lid.
- Stir to fully combine, screw on lid, and allow to sit in the refrigerator overnight.
- In the morning, your mixture should be quite thick.
- Transfer to your serving bowl.
- Eat cold or warm it up for a minute or so in the microwave or stovetop in a small pot.
- Top with any toppings you’d like, such as fruits, nut butter, or granola for extra crunch.