As I’m getting into the groove of the semester, classes are taking up more and more of my time and I’ve found my healthy habits slipping. It’s hard to make time for cooking meals when that means sacrificing valuable sleep, workouts, or studying.
I’m always on the lookout for meals that take less than 5 minutes to make, but still taste top-notch and are at least healthyish. For me, that means a mix of protein, healthy fats, and satisfying carbs that will fuel me through my long days.
That’s where overnight oats come in. I first made them in high school so I would have breakfast waiting for me when I was hangry after 5 am swim practice. I picked up my morning habit again this year because I’m entirely on my own for food.
I like to mix up my flavors so I don’t ever get bored, even though I’m essentially eating the same meal every single morning. I usually make my oats at night after dinner and they’re a ready to go breakfast to take to class.
I’ve even found a way to make this delicious breakfast both gluten-free and vegan, so basically everyone can enjoy it.
Plant-Based Overnight Oats
Ingredients
Instructions
This recipe is easy-peasy. All you need to do is mix everything together and refrigerate. I would recommend letting it sit at least 1 hour, but you can make it several days ahead of time.
To keep this recipe vegan, try used a plain plant-based yogurt, like Lavva. It’s made entirely from natural, plant-based ingredients. It has no added sugar or artificial flavors. It’s the perfect way to thicken up your overnight oats without adding dairy.
When you’re ready to dig in, try topping your oats with fresh fruit, crunchy seeds, nut butter, and maybe some granola. Basically anything will taste good with this versatile and nutrient-dense base.
#SpoonTip: Don’t try to take these on an airplane because I learned the hard way that TSA doesn’t allow overnight oats, no matter how thick they are.