If you’re a teacher, it is very likely that your summer is on a slippery slope downwards towards the end. Part of me is ready for a new school year – I miss my routine. But it is nice being able to embrace my inner night owl and day time naps. I suppose I have very little to complain about. What other profession gets 2 (well deserved) months off in the summer?
As I’m beginning to mentally prepare for a new school year, I’m beginning to brainstorm some recipes that are quick and easy for morning breakfasts. Last year, overnight oats were an essential part of my weekly menu.
Overnight oats are brilliant. You fix them the night before (or even several servings at once for the whole week!), leave them in the fridge, and violà! You have a breakfast that’s ready to go. You can eat them cold, but I heat mine up about 5 minutes before I leave for work. Two minutes in the microwave, about 3 minutes to cool down, and I eat them on my way to work. The mason jar fits perfectly in my cup holder.
Overnight oats can come in almost any fruit and nut combination. These have a banana and chia seed focus with a bit of vanilla and nut butter. Enjoy!
Chia Banana Overnight Oats
Makes 1 serving
1/2 cup of rolled oats
1 1/4 cup of non-dairy milk
1 tbsp chia seeds
1 tbsp of nut butter, such as sunbutter
1 tsp ground flax seed
1 tsp agave
1/4 tsp vanilla
1/2 banana, chopped
- Combine all ingredients except milk into a mason jar or other container with a lid that tightly seals.
- Pour in milk
- Shake vigorously and place in fridge overnight.
- The next morning, shake vigorously again and eat cold or heat up in a microwave for about 2 minutes and allow to cool before consuming.
If you make this recipe, make sure to tag me on Instagram and Facebook so I can see your creations!