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 Yokoyama
Ingredients
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2 tablespoons
steel cut oats
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1 tablespoon
quick cooking or regular old fashioned rolled oats
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1 teaspoon
chia seeds
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1 tablespoon
mixed nuts and/or seeds
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1/4 teaspoon
cardamom
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1 pinch
sea salt
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2 teaspoons
maple syrup
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1 cup
milk (cow's, almond, rice or soy)
Directions
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Add all ingredients to a mason jar.
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Screw on lid and shake until thoroughly combined.
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Refrigerate overnight or up to 4 days.
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