Overnight oats are something that came and went, it seems. But now I'm finding more and more articles about it again. I suppose cooler weather makes us think of oatmeal. This is my favorite way to eat it.
I wake up at 4AM to go to work every day, so to have something really tasty and healthy already waiting for me, next to my carafe of iced coffee in my fridge, is awesome.
Some people worry about eating raw oats because oats contain phytic acid or phytate. It's found in grains, nuts, seeds, and beans and binds to essential minerals like calcium, zinc, and iron, preventing your body from being able to absorb them. But soaking oats overnight will remove some of the phytate, and what's left is not a big deal. So eat up!
Many overnight oats recipes contain almond milk, but unless you make it yourself, store-bought almond milk has little or no nutritional value (or almonds, for that matter.)
And I'm not a fan of soy, especially non-organic soy that's usually grown with Monsanto's Roundup-ready products.
So I go for organic grass-fed no-fat milk. The chia seeds add anti-oxidants and omega-3's. Cinnamon has some health benefits, too, but it's mainly here for flavor. And I use frozen organic blueberries in this recipe, but any frozen or fresh berries (or sliced apples!) will work.
1/2 cup rolled oats
1/2 cup organic blueberries or other fruit
3/4 cup organic no-fat milk
1 teaspoon chia seeds
2 teaspoons maple syrup
1/4 teaspoon cinnamon
Combine the ingredients in a container that seals tightly and refrigerate overnight. Eat it cold or warm the next morning.