I like to think of the weekend as the prime time to make all of the delicious treats for breakfast that I don’t normally have time to create Monday through Thursday. When Friday rolls around I head to work pretty early so having a jar of overnight oats in the fridge ready to go is key. I’ve been eating overnight oats so much (literally for the past four years straight) that I can get so tired of the same combinations. I’m always trying to mix new fruits, liquids, seeds and proteins together to form different tastes and flavors.
Today I’m sharing with you a jar of overnight oats that I tried to make look as close to a rainbow as possible without using too many fruits or add ins.
You know those Instagram accounts owned by the girls who eat nothing BUT fruit (yeah, kind of crazy) and just post photos of over-flowing mason jars with banana ice cream sticking out 10 feet from the lid? They’re 10 different colors minimum and make your eyes open really wide? That’s how I wanted to view this jar of oats except without overflowing entirely and reasonable to finish. Something that would catch your attention but not kill you with a fructose overload.
While I didn’t blend up a smoothie on top of my oats, I layered my fruit like I always do in my oat jars to make sure with each bite I get a bit of oatmeal with fruit and maybe some nut butter or yogurt here and there. It may look difficult but if you take 15-20 minutes to create it the night before you dive in, you’ll be thankful come the morning when you’ve got 5 minutes before you have to run out the door and still have to do your hair and makeup.
The best part is? No breakfast prep in the morning.
I find that prepping breakfast or any meal the days before you eat them make them so much more enjoyable to eat because you’re not starving while you make them. I for one always find myself snacking while I’m making breakfast, lunch or dinner but if it’s already pre-made and I just grab it from the fridge, no problems arise.
- ½ cup steel cut oats
- ¾ cup unsweetened vanilla almond milk
- 1 tbsp chia seeds
- 2 kiwis
- 5-8 large strawberries
- ¼ cup blueberries
- 1 small container Siggi's yogurt (or any 5oz small brand size)
- 1 tbsp crunchy pb (I prefer Whole Foods 365 brand)
- Begin my mixing your oats, almond milk and chia seeds in a bowl and let it sit for about 5-10 minutes. While the chia seeds are expanding the oats, slice your strawberries and kiwi.
- Start layering your jar! Begin with a layer of kiwi followed by ⅓ of your oats, yogurt and berries. You'll want to place the strawberries vertically against the sides of the jar to make the colors show!
- Continue with layering until you run out of oats, yogurt and fruit. Switch off from the fruit you layer against the side of the glass to what you layer between the oats in the center of the jar! This will provide a better visual from the outside looking in.
- Sneak your 1 tbsp of into one of the layers (I prefer the very top) wherever you desire!
- Store in the fridge overnight or for at least 3 hours and devour in the morning.
When I ran out of nut butter last week and wanted something creamy, natural but under $8-10 (pretty hard to find at Whole Foods), my eyes locked on the 365 brand crunchy peanut butter for a little less than $3. While I looove my nut butters, I don’t want to spend my life savings on them. This crunchy alternative works wonders, stays extra creamy when NOT refrigerated and has NO added oils. The recipe calls for one tablespoon of peanut butter somewhere hidden in the jar but let’s be real… I poured an extra one on top come morning.
Nut butter… oats… my favorite skyr yogurt. All of my Friday faves. What better way to kick off the day!
P.s. If anyone is friends with me on Facebook, I shared how buuuut Tastemade used my photo on their Snapchat and then used it as a header photo for this article. I flipped!
P.P.S My best friend, Lylah, designed a little logo for me which I’m currently using up top (and will be using down below as well for now)! Let me know whatcha think of it. I flipped over that too. God love her.
Happy Friday my chickpeas!