Simple-to-make overnight oats take the cooking out of mealtime. This mix-and-go recipe is best prepared the night before, or up to three days in advance. The cold version is refreshing, but if you prefer a hot bowl of oats, heat the prepared oatmeal in the microwave before serving.
¾ cup Homemade Rice Milk or unsweetened store-bought rice milk
½ cup plain, unsweetened yogurt
½ cup rolled oats
1 tablespoon ground flaxseed
1 teaspoon vanilla extract
2 teaspoons honey
VARIATION 1: CHOCOLATE PEANUT BUTTER
2 tablespoons natural unsalted peanut butter
2 tablespoons cocoa powder
VARIATION 2: BLUEBERRY CHEESECAKE
¼ cup blueberries
2 tablespoons cream cheese, at room temperature
Zest and juice of ½ lemon
1 In a medium bowl, mix the rice milk, yogurt, oats, flaxseed, vanilla, and honey.
2 Add the ingredients to make your preferred variation, and stir to blend.
3 Divide between two jars, cover, and refrigerate for at least 4 hours or overnight.
Substitution tip: These oats can be flavored to suit your tastes. Strawberries, raspberries, blackberries, and peaches all go well with oats. For an extra nutritional boost, try adding a small handful of unsalted nuts, or a teaspoon of chia seeds or hemp seeds to your bowl.
Per Serving (plain) Calories: 196; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 7mg; Carbohydrates: 25g; Fiber: 3g; Protein: 8g; Phosphorus: 99mg; Potassium: 114mg; Sodium: 63mg
Per Serving (Chocolate Peanut Butter) Calories: 299; Total Fat: 15g; Saturated Fat: 4g; Cholesterol: 7mg; Carbohydrates: 31g; Fiber: 6g; Protein: 13g; Phosphorus: 139mg; Potassium: 196mg; Sodium: 69mg
Per Serving (Blueberry Cheesecake) Calories: 259; Total Fat: 12g; Saturated Fat: 5g; Cholesterol: 23mg; Carbohydrates: 30g; Fiber: 3g; Protein: 9g; Phosphorus: 118mg; Potassium: 160mg; Sodium: 109mg