Confession: I am not a morning person.
When the alarm on my iPhone goes off each morning, I reach over with fury to silence it and curse the contraption for ever being invented.
“I silenced you! Why are you still going off?!”
“Alriiight alrighttttt STFU.”
I wake up very angry. What can I say? I love my shuteye and I want as much of it as possible.
It’s been this way ever since I was little; waking me for school every morning was a nightmare (sorry, mom). Things got so bad that there were a few times when water was poured on me–a desperate, yet effective, alternative to an alarm clock (which I couldn’t use…because I would sleep through them).
I realize that this seems harsh but believe me when I say that I was damn near impossible to wake when I was growing up. I slept through fire alarms, storms, blaring TVs, and bright lights. During desperate times, water to the face was the only solution.
Now, at the ripe ole’ age of 25, I can proudly say that I wake up when my alarm goes off (99% of the time). And yes, I set 10+ alarms to go off in five minute intervals to make sure my butt will be out of bed in time..I don’t trust myself entirely.
As you can imagine, breakfast has never been a priority for me. I’ll take 15 extra minutes worth of snoozing over cereal any day. Yes, I know, breakfast is the most important meal of the day–and that’s why I’ve fallen in love with overnight oats.
Overnight oats are exactly what they sound like: oatmeal made the night before, leaving you free to grab and go come sunrise*. Leaving the oats to “cook” overnight makes them soft and almost chewy..definitely not mushy. You can eat them cold, straight out of the fridge, or warm them in the microwave for a minute. Either way is delicious.
*Hint: even letting them sit for an hour or two is enough time for the oats to absorb the milk…so you don’t necessarily have to let these oats sit for an entire night.
Overnight oats are simple to make for even the laziest cooks (ahem…me) and the base recipe can be used to create a ton of flavor combinations.
The base for any overnight oats recipe is shown above. All you need is 1/2 cup oats (no quick oats–they won’t work!), 1/2 cup milk of choice–I use almond milk, and 1/4 cup yogurt–I use Greek yogurt. After those three ingredients are in, the possibilities are endless. I’ve done PB&J oats, PB and banana, blueberry-vanilla, Chocolate-strawberry…but one thing I always make sure to add is a scoop of protein powder.
Lately I’ve been obsessing over brownie batter proats (protein oats…get it?!). The oats get thick and yummy and stick to the spoon just like real batter. It tastes totally indulgent, but i promise you…it’s good for you!*
*Now if only there were a way to make ALL chocolatey treats good for you…le sigh.
Brownie Batter Overnight Protein Oats
Recipe adapted from: Dashing Dish
Yield: one serving
1/2 cup old fashioned oats
1/2 cup unsweetened almond milk
1/4 cup plain non-fat greek yogurt
one scoop of protein powder
1 tablespoon chia seeds
1 tablespoon unsweetened cocoa powder (or more, to taste)
2 tablespoons baking Stevia (or two Sweet n’ Low packets)
pinch of salt
a few chocolate chips for garnish
Throw all ingredients into mason jar, screw on lid, and shake! Leave in fridge overnight and enjoy in the morning.