Monday, March 12, 2018

Overnight Oats: The Quickest Healthy Breakfast Ever!

Jan here, with my new favorite busy-day-breakfast.

You know those days, don't you?

It's the Sunday morning when you have three dozen things to do before church. Or the morning when you have an important appointment at eight AM. Or just any morning when the family needs to get out the door, fed and clothed, and in a good mood.

Or, if you're a writer on a deadline. *hand shooting up in the air here!*

The thing that makes this the quickest breakfast ever is that you make it the day before, so it's all set to go in the morning. Just grab and go!

Peanut Butter-Chocolate Overnight Oats

1/3 cup plain Greek yogurt

2/3 cup unsweetened milk of choice - I use almond milk

1/2 cup rolled oats...and fill your measuring cup to overflowing. :-)

1 Tablespoon chia seeds or ground flaxmeal (optional if you don't have either one, but they give the oats a more pudding-like texture...especially the chia seeds)

1/2 teaspoon vanilla extract

2 Tablespoons peanut flour, like Trim Healthy Mama Pressed Peanut Flour or PB2 (if you're feeding growing children, go ahead and use regular peanut butter)

2 Tablespoon unsweetened cocoa powder

Pinch of salt

Sweetener of your choice. I use 2 teaspoons THM Super Sweet Blend, or you can use Truvia, honey, maple syrup, or sugar

Two minutes to mix it up:
In a small mixing bowl, combine everything, stirring well.

Pour the mixture into a jar or small bowl with a lid, at least 2 cups in volume.

Cover tightly and refrigerate at least six hours, but preferably overnight. Use within 24 hours.

Before eating, stir well. Sweeten to taste, if needed.

Many people call this kind of meal "overnight oatmeal," but I think that name is misleading. It is more like a pudding than oatmeal, especially since you eat it cold.

But this recipe is filling! Two cups of this fills me up for an entire morning. If it's too much, make it into two servings, or cut the recipe in half.

(Sorry I don't have a picture. I forgot until after breakfast was over. It was a busy Sunday morning!)

And once you've eaten this packed-with-protein, low-sugar meal, you're ready to take on the day!

Now, how are things in your part of the country?

We're expecting definitely spring-like temperatures this week, and some weather folks have even mentioned "70s" for later this week!

We don't have any flowers yet, but when we were in Custer State Park last week, we saw our first pair of bluebirds.

This was our first 2017 sighting - this year's pair were
too flighty for my camera!

And the sunshine is wonderful. It doesn't have to be warm when the sun is shining this brightly!

How is spring at your house? Creeping in slowly? Or in full bloom?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan


  1. I've seen this recipe around and I've always thought of it as yucky congealed porridge so it's never sounded appealing to me. But now that you have thrown in chocolate and called it pudding...welllllll...maybe I'll try it. lol Happy deadlining, Jan.

    1. I tried a different version of this recipe that had brown sugar and cinnamon as the main flavors, and I really didn't like it. But chocolate can cover a multitude of not-so-nice flavors! And the peanut butter gives it an extra protein boost as well as flavor.

      Now I'm getting hungry...I'm going to have to put one of these together for tomorrow's breakfast!

    2. That came out wrong. What I meant was that when you add chocolate to almost anything, it comes out delicious!

  2. Jan, I'm late. But thanks for sharing this! I really need to try PB2. I bought some ages ago and never used it. Threw it away when we moved. I should try again.