Time to fess up. I do not like oatmeal. At all. But, I have high cholesterol and my doctor has been on my case for years to eat oatmeal. A couple of years ago, I saw a recipe for overnight oatmeal. People seemed to love the stuff, so I decided to make a batch and see what all the fuss was about. What a revelation! I actually LOVE overnight oatmeal. The texture is so good and it takes no time to prep in the morning. Win/win!
These proportions are not hard set. You can use more or less milk, depending on your preference. For sweetener, you can use honey, brown sugar, stevia or any other kind of sweetener.
I use large flake oats because I prefer their texture. The only 2 things to remember are: do not use quick/instant oats or steel cut oats.
Maple Pecan overnight oatmeal
Mix the following ingredients in a Mason jar:
- ½ cup oats
- ½ cup plus 2 TBSP Milk
- Dash of Salt
- 2 TBSP Maple syrup
- ½ tsp pure vanilla extract
- Ground cinnamon to taste
Close securely and shake well. Put in fridge overnight.
In the morning, add some roasted, unsalted pecans (whole or in pieces), ½ tsp each of hemp hearts and flax seed (or to taste)
This recipe is delicious hot or hot.
Enjoy!
Variations
Mango-blueberry
Use basic overnight oatmeal recipe. In the morning, add ½ cup of chopped mango and fresh or frozen blueberries to the basic mix. I also add ½ tsp each of hemp hearts and flax seed.
Pumpkin spice
When mixing the basic recipe, add the following:
- 2 TBSP pumpkin puree (NOTpumpkin pie filling)
- ½ tsp pumpkin pie spice.
- Ground cinnamon to taste (optional, but I love cinnamon, so I always add a little extra)
Close jar securely and shake well. Put in fridge overnight.
In the morning, add some roasted walnut pieces, some flax seed and hemp hearts. So delicious!
HINT: not sure what to do with all that leftover pumpkin puree? I freeze mine in ice cube trays, then store in a freezer bag when they’re completely frozen. Whenever I want to eat pumpkin oatmeal, I just pop a couple of the pumpkin cubes into my mix.
