super breakfast week, day one: overnight oats

Welcome to day one of Super Breakfast Week! For our first Super Breakfast, I will be a huge cop-out and re-post a previous entry in which I detailed the incredibly delicious, satisfying, and convenient overnight oatmeal recipe.  See below for “The Joy of Overnight Oats,” with new edits from me in italics.

“Another trend in my life (because that’s why you read this, to know about trends in my life?) is OVERNIGHT OATMEAL! Caps lock very necessary.  Basically, I can’t currently think of a better breakfast option than oatmeal in terms of ease, simplicity (I always have rolled oats and water, usually nutmilk, and they’re so easy to fancy up with whatever else you have on hand!) and, most importantly, nutrition; basic whole grain, very amenable to the other nutrient-rich stuff you throw in it (fruit, nuts, nut butter, flax!).  I know they can be microwaved, and that even on the stovetop they don’t take very long, but I’ve stumbled upon a way to eat them that I like even better and takes even LESS time.

Allow yourself to consider eating cold oatmeal for a second.  Not cooked oatmeal that’s been sitting out for god-knows-how-long-but-you-eat-it-anyway, but delicious, RAW oats that have been soaking in nutritious nut milk all night, topped with other delicious goodies.  And, the best part is, you do all the work at night, and literally just have to grab the tupperware out of the fridge on the way to work! I think that’s my favorite part and the root of the obsession- the 15 minutes I’ve shaved off my morning routine.

Here’s a basic how-to:

  1. Start with 1/4 cup rolled oats.
  2. Add 1/2 cup soy*, almond or hemp milk (or regular milk, I suppose- haven’t tried it).
  3. Stir in 1 tablespoon ground flax OR chia seeds.
  4. Put it all in a sealed tupperware overnight, give it a quick stir in the morning, and enjoy!

*Due to controversy surrounding the consumption of unfermented soy products, I no longer consumer soymilk or recommend it to others. 

Flavor/texture ideas:

  • Vanilla or almond extract
  • Unsweetened applesauce
  • Organic canned pumpkin
  • Honey
  • Nut butter (you can add this in the morning or at night)
  • Fruit! Bananas especially! (add this in the morning)
  • Cinammon, nutmeg, cardamom- add these with some pumpkin and you’ve got yourself pumpkin pie for breakfast!

The oats will absorb the liquid and acquire a texture not unlike cooked oats, but a little better in my opinion- less mushy, I guess.  Do NOT omit the flax or chia seeds.  These both absorb liquid, too (chia seeds especially- 10 times their weight!) and help “cook” the oats.  They are also both omega fatty acid superstars, so you should eat them, anyway! Chia seeds turn into gelatinous little blobs, which sounds gross, but isn’t. It’s pretty cool, actually. I promise.

I don’t consider my bowl of oats complete unless it has something a bit sweet (so if I don’t add a banana, I’ll use honey in the mix at night) and some kind of nut butter.  Almond is a great neutral flavor that I found works great with the pumpkin pie flavors, or with applesauce and cinnamon.  Peanut butter is a stronger flavor but I know I don’t have to remind you how awesome it goes with bananas.”

I generally find these oats sustain me much longer than a bowl of plain cooked oatmeal, and I think the credit there goes to the add-ins.  The flax or chia will add fiber and healthful fat, nut butters or nuts will add protein and more good fat, and any fruit will be even more fiber!  Remember that a rounded breakfast that includes protein, carbohydrates in the form of whole grains, and some beneficial fat will be the breakfast that keeps you full till lunch!