Breakfast is our favorite meal, and oatmeal is a staple. Want a creative way to remake this classic? Our friend Tieghan from Half Baked Harvest shared two recipes for overnight oats. They’re delicious and nutritious, and they make for a hassle-free morning.
Keep scrolling to see Tieghan’s inspiration for the recipes and how to make these yummy dishes!
I think oatmeal gets such a bad rap. We all know oats are good for us, but that doesn’t mean they have to be boring. Enter these two crazy-easy oat recipes. They’re perfect to make ahead the night before, then just grab and go in the morning. There are two ways to make them. The first method is to combine the oats in a jar or bowl and allow them to sit in the fridge overnight. The second method is to combine everything in your slow cooker the night before and let it cook low and slow — when you wake up, your kitchen will smell amazing. What I love about this recipe is that you can change up the flavors depending on the seasons. In the fall, I’ll top my oats with apples; in the winter, fresh citrus; in the spring, strawberries; and in the summer, stone fruits.
In a medium bowl, stir together the oats, milk, mashed banana, yogurt, coconut, honey, chia seeds, vanilla, and salt until well combined. Divide the mixture evenly between two bowls or two 8- to 12-ounce glass jars. Cover and refrigerate for at least 6 hours or overnight.
In the morning, stir the oats, then top with sliced banana, toasted pecans, and figs. Drizzle with honey and sprinkle with pomegranate seeds.
Lightly grease your slow cooker with cooking spray or butter. In the slow cooker, combine the oats, milk, cider, apples, cranberries, maple syrup, vanilla, cinnamon, salt, and 1 cup of water and stir to combine. Cover and cook on Low for 6 to 9 hours.
In the morning, stir the oats, then serve warm, topped with apple, cranberries, cinnamon, pecans, and pumpkin seeds. Drizzle with additional maple syrup, if desired.
We hope these oats add a little something special to your morning routine!