Make jars of strawberry vanilla overnight oats with almond milk for busy mornings. Just mix up rolled oats the night before, refrigerate, and eat in the morning.
Oh breakfast, how much we wish you came later in the day. Honestly, there is nothing better than a nice hot breakfast like a Tuscan Egg Sausage Bake. But in the real world, those only happen on weekends or holidays. The busy morning of a mom is more like the Slow Cooker Oatmeal kind of breakfast.
As the weather starts to heat up, cold oatmeal with almond milk is an easy breakfast to make the night before. Getting used to eating oatmeal cold was not as hard as you’d think. And in the Las Vegas heat, we will do anything not heat up the house in the summer. So anything that cooks cold is a win.
There are a lot of different kinds of oatmeal at the grocery store. It can get a little confusing when deciding what you need. This recipe uses regular rolled oats. This is the kind that Quaker makes. If you use quick cooking or instant, the oats will just be mushy. Steel cut most likely wont’ work in this recipe, but you can certainly try it.
We used almond milk for a non-dairy option. Instead of adding vanilla, you could use vanilla almond milk or any other flavor you think goes well with strawberries.
Change up the flavor by using other berries like blueberries, raspberries or blackberries, too.
To make the overnight oats, simple place all the ingredients in a jar large enough to hold the oats and expand a little.
Stir well, until the honey is well incorporated. Or just put the lid on and shake well. Close the jar and place in the fridge overnight.
In the morning, make sure to stir well and add a little extra milk if needed before eating.
- 1/2 Cup Rolled Oats
- 1/2 Cup Almond Milk
- 1/3 Cup Strawberries (roughly chopped)
- 1 tsp Vanilla Extract
- 1 tsp Honey/Maple Syrup
- Place all the ingredients in a jar.
- Stir well, until the honey is well incorporated.
- Close the jar and place in the fridge overnight.
- Stir well and add a little extra milk (if needed) before eating.
Amount Per Serving: Calories: 230 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 12mg Carbohydrates: 41g Fiber: 6g Sugar: 10g Protein: 6g