If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: We’ve got an infant at home. Baby Eve. We are all in love with her and she returns the sentiment by being a sweet baby, a good eater and even a decent sleeper for her age. But like any 7 week old, she sleeps all the time and seemingly never. So I am up, sometimes, at 1:30 am, 2:30 am, 4:30 am and again at 5:45 am when the big kids decide to come downstairs with breakfast requests inexplicably early, of course. Last night was one of those nights. I found myself awake at all of the above mentioned hours as well as at 3:30 am (while Eve was sleeping! Why????) when I found myself craving cold oatmeal more than sleep (crazy) and wishing I had overnight oats in the fridge. Overnight Oats. An actual name and feels more like a taunt. Not much I can do about its name, or the lack of sleep, but I can refuse to let my 3:30 am craving go unsatisfied again. So today I prepared three days/nights worth of overnight oats. I won’t pretend there is a real recipe for this, but I'll tell you what I threw in there. —Michelle Barry
- 2 tablespoons steel cut oats
- 1 tablespoon quick cooking or regular old fashioned rolled oats
- 1 teaspoon chia seeds
- 1 tablespoon mixed nuts and/or seeds
- 1/4 teaspoon cardamom
- 1 pinch sea salt
- 2 teaspoons maple syrup
- 1 cup milk (cow's, almond, rice or soy)
- Add all ingredients to a mason jar.
- Screw on lid and shake until thoroughly combined.
- Refrigerate overnight or up to 4 days.
- This recipe was entered in the contest for Your Best Hands-Off Recipe