Am I super late to the overnight oats party?
Will you forgive my tardiness in exchange for what I hope to be your favorite overnight oats recipe of all time?!?!?
You will? K, thanks.
All kidding aside, I know I’m late to the overnight oats party. There have probably been at least two more food crazes to hit the nation (and Pinterest) since, but I’m just discovering the amazingness of the oats.
I’ve tried to be an oatmeal person a few times throughout my adult life, but I could never eat them for more than a days or two no matter how hard I tried. I eventually figured the health benefit of the oats was nullified by the mounds of brown sugar, cinnamon and raisins I had to put in them to make them taste like something I wanted to eat.
I, of course, love oats in other forms.
Hello, oatmeal cookies!
Oh, and, this homemade granola.
But oatmeal never really became my thing.
I do remember, though, that I loved the homemade oatmeal I would make Cecilia when she was first starting to eat solid foods. I would grind up a few cups of old fashion rolled oats at a time and keep them in the fridge then cook and mix them with whatever homemade puree I had on hand. I have to admit that back then, I loved when she wouldn’t finish her meal because then I’d gobble up her leftovers.
When I went to the doctor a few weeks back, she encouraged me to add more whole grains to my diet. Rolled oats were one of the first food suggestions she gave me in order to do this and my mind immediately jumped to the overnight oats I’d been hearing about for so long.
Overnight oats are perfect for busy folks because there isn’t a whole ton of prep involved and your breakfast is ready to go once you’re up and at ’em. This recipe is the perfect balance of tartness from the plain yogurt, sweetness from the syrup, vanilla and cinnamon and heartiness from the oats, chia seeds and flaxseed meal.
Oh, and don’t get me started on the roasted strawberry, apple and cinnamon mix. Your house will SMELL amazing while it is cooking and you’ll want to dive right into it the second it gets out of the oven.
Try to refrain, though, because it is oh-so good when eaten with oats.
Turns out, with the recipe, I’m an oatmeal person after all!
Roasted Strawberry Apple + Cinnamon Overnight Oats
Classic overnight oats with a roasted strawberry, apple and cinnamon twist is the perfect easy and healthy breakfast.
- 8 ounces strawberries, hulled and halved
- 1 apple (pink lady), cored and thinly sliced
- 3/8 teaspoon cinnamon
- 1 cup old fashioned rolled oats
- 2 tablespoons chia seeds
- 2 tablespoons flaxseed meal
- 1 1/3 cups milk (I use whole milk)
- 2/3 cup plain yogurt (not Greek)
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean paste
- 2 tablespoons maple syrup
- 1 banana, sliced (OPTIONAL)
Pre-heat oven to 375F and line a lipped cookie sheet with parchment paper.
Place the strawberries and apple on the cookie sheet and sprinkle with 1/8 teaspoon of cinnamon. Cook for 25-30 minutes, until completely soft.
Meanwhile, in a large bowl, combine oats, chia, flaxseed meal, milk, yogurt, salt, remaining 1/4 teaspoon cinnamon, vanilla bean paste and maple syrup. Stir well to combine.
When the fruit is done cooking, mash with a fork into smaller pieces until desired consistency is reached.
Split the fruit mixture into the bottom of two pint-sized mason jars or glasses.
Give the oat mixture another good stir and pour evenly into the two jars. Cover the jars and place into the refrigerator overnight (at least eight hours).
When you are ready to eat the oats, stir the entire mixture well to make sure the fruit is evenly distributed in the jar. Top with sliced banana, if you like.
*Oats will keep in the fridge for up to three days, but their texture will change the longer they are kept. I prefer oats eaten within 12-24 hours of refrigerating.
*The prep and cook time above do not include overnight refrigeration time required for this recipe.