Oats are hands down one of my favourite snacks- my brother and I are obsessed with oats and we use it to make breakfast, snack (lunch) or even dinner items and for the past month or so I have been binging on overnight oats; I carry my oats with fruit to work as a snack pretty much every day. I love the fact that it is filling, full of fibre, yummy and easy on the stomach!
If you grew up in a Jamaican household, you will be all too familiar with Jamaican style porridge, specifically oats porridge; is it delicious? Yes, but ever since I got into overnight oats I never looked back; I must say that the flavour of overnight oats is cleaner, you really taste the oats and all the other ingredients, its not too mushy so you’re getting good texture contrast and it’s overall more appealing to me. If you never too fancied cooked oats, you could try this recipe and see how the uncooked stuff works for you.
I thought it wouldn’t be right for me not to share how I make my favourite snack of the past month and probably one of my faves for this month as well. So here it goes, my Special Overnight Oats.
The oats are of course the star, so let’s start there. The oats I use are the organic, old fashioned whole oats; these give maximum nutrients and texture, they are the only ones to use in this recipe. Stay far away from the processed stuff. You can pick up proper oats at any health food store here in Jamaica or perhaps a specialty supermarket. If you are in a more health-friendly area of the world, you should be able to find good oats in your regular supermarket.
To soak my oats overnight, I make some spiced almond milk. I simmer my almond milk with cinnamon and nutmeg; this combo really bring it back home to the traditional flavours of porridge and well, it’s perfect for the Autumn season! You can make this milk ahead of time and store it in the fridge, then use it as you like. I usually make it as I need it since sometimes I actually go with straight, plain almond milk then grate the cinnamon and nutmeg over my oats.
Every time I make overnight oats, I tweak it a bit, for this recipe, I decided to do dual layers of raspberry oats (in an attempt to finish the last bit of my freshly frozen raspberries) and chia seed oats. I divided my oats in two and added raspberry puree (I used frozen raspberries and blended them with some of the spiced almond milk) to one and chia seeds to the other; then I added the spiced milk and mixed them together.
But, if you forgot to soak your oats overnight, you can warm your milk and pour the milk over the oats and let it soak while you get ready for your day, in a few minutes, it’ll be just as soft and palatable as overnight oats. If you are dealing with cold milk or you wanna be Mr./Miss prepared then making this from the night before is the way to go. So, after I mixed everything together, this is the point where I refrigerate until morning; I do not add the fruits, only because I much prefer freshly sliced fruit with my oats, but I suppose you can layer up your oats and fruit from the night before.
In the morning I just finish up; raspberry oats on the bottom, sliced fruit of your choice on top, I used papaya, kiwi, grapes and apples this time around but one of my favourite is actually mashed bananas at the base and the oats over top.
I continue layering up with the two different oats and fruit until I’m at the top of my jar (I use a jar sometimes because it’s so easy to just screw the lid on and go). I add more fruits to the top, some chia seeds and a dollop of almond butter and a lot of honey! And that’s it, delicious and ready to go!
This recipe, as you can see is super simple and very customizable but I love it mostly because it’s very delicious and clean tasting and it really does keep me full until dinner! I recommend this recipe to anyone who lives life on the go or might prefer uncooked oats.
Special thanks to my new found photographer, Gordon.
Please let me know how you like it!
Special Overnight Oats
This is a quick and easy snack or breakfast item that’s great for on the go. Delicious and nutritious!
1 1/2-2 cups almond milk
1 cinnamon stick
1/2 cup raspberries
3 cups organic, old fashioned whole oats
2 tablespoons chia seeds, plus more for top
1 teaspoon almond butter
- In a sauce pan, simmer almond milk with cinnamon stick and nutmeg until the milk is infused. The milk will reduce a bit.
- Add raspberries to a blender with a bit of the almond milk and puree to a smooth consistency.
- Divide the oats in half and add the chia seeds to one half and the raspberry puree to the other.
- Add some almond milk to the chia seeds oats until the liquid covers the oats by the tiniest bit. Add milk to the raspberry oats as needed to cover the oats just a bit as well.
- Let sit in refrigerator overnight.
- In the morning, layer up the oats and fruits in a jar, I started with the raspberry oats layer first and alternated between the fruits and chia seeds oats.
- Add more fruit on top with almond butter and lots of honey and chia seeds.
I hope you shine today!