Memorial University of Newfoundland, Newfoundland and Labrador
Breakfast needs to be yummy, and it needs to fill you up and give you energy. Overnight oats take 10–15 minutes before bed. You can easily double or triple the recipe, setting yourself up for a week of easy mornings.
I spent US $20.* I had two toppings and bought one more. The recipe makes two servings. By quadrupling it, I made eight bowls of breakfast (about $2.50 per bowl) and had ingredients left over.
*Converted from Canadian dollars to US dollars.
My toppings were almond butter and chocolate, berries, and honey. I made the recipe again using vanilla almond milk (instead of regular), which to me was so much better! I felt awesome—not too full, and not gross at all.
- ½ cup rolled oats
- ½ cup almond milk
- ½ cup vanilla Greek yogurt
- ½ very ripe banana, mashed
- 1 Tbsp. cocoa powder (optional)
- Raspberries to garnish
- 2 Tbsp. almond butter
- Substitute almond milk with any type of milk (dairy or non-dairy).
- Choose plain or flavored yogurt (but check the sugar content).
- Use rolled oats or steel-cut oats.
- Vary the toppings. For example, add blueberries and flaxseeds, or pineapple, coconut, and mango.
- In a container that you can cover, combine the oats, almond milk, yogurt, mashed banana, and cocoa powder.
- Stir until all ingredients are well mixed.Rolled oats, nut butter, and almond milk contain protein to fill you up in the morning.
- Seal your container and refrigerate overnight.
- In the morning, garnish with your favorite toppings (berries, nut butter, cinnamon, etc.)Bananas and raspberries both provide Vitamin C and potassium.
Prepared and photographed by Joanna Carmona