Make ahead breakfasts like overnight oats are a lifesaver for me. It is no secret that I am not a morning person. I don’t wake up grumpy or anything, it just takes my brain a little while to be able to function.
As my sister likes to tell her kids, “It takes Aunt Becky awhile to become human in the morning.”
Which is why breakfasts that I can make ahead of time totally save me. If I can wake up in the morning, stumble upstairs, and have a healthy breakfast already prepared and waiting for me, then it just starts my morning off on the right foot.
Having a healthy breakfast with protein is super important for giving me energy and warding off cravings later in the day, and there are so many things I love about this overnight oats recipe.
How do I love thee? Let me count the ways…
- It only takes 5 minutes to make a week’s worth of breakfasts
- PEANUT BUTTER
- It’s protein-packed (from the peanut butter, oats, & chia seeds)
- You get an antioxidant boost from the blueberries
- You can eat it hot or cold (I prefer hot)
- And did I mention PEANUT BUTTER?
This is something I usually throw together on Sunday afternoons. I like using mason jars, because they are just perfect for individual serving sizes, and you can microwave them to heat
Oh, and frozen blueberries work great in this, too! I like to keep a big bag of frozen blueberries in my freezer to throw in overnight oats, yogurt, pancakes, and muffins!
Yields 4 servings
- 2 c. old fashioned oats
- 4 Tbs chia seeds
- 2 Tbs powdered peanut butter (I use PB2)
- 2 1/4 c. vanilla almond milk
- 1 c. frozen blueberries
- 1/4 c. peanut butter, optional
- In a mixing bowl, combine oats, chia seeds, powdered peanut butter, and almond milk.
- You can fold in the blueberries now if you'd like.
- Refrigerate overnight.
- In the morning, if you'd like it warm, microwave one serving at a time for 30-60 seconds.
- Stir in 1 Tbs peanut butter per serving if you want extra peanut butter flavor.