Do you want a breakfast that tastes like dessert? This recipe is it! Lots of us like sweets at breakfast which is why donuts and pastries are so popular. The issue is that those types of foods burn off quickly and leave us feeling hungry and cranky. This recipe has 6 grams of fiber and 18 grams of protein to fuel us for the day, while still tasting AMAZING.
Ever since I started making the Pumpkin Pie Oatmeal, I pretty much decided that I was done cooking oatmeal. I love the convenience of overnight oatmeal! Now that the weather is changing, I finally got motivated to try out some of the ideas that I’ve been thinking about for months. 🙂
I make my overnight oatmeal in pint size, wide mouth mason jars. The pint size (16oz) is the perfect size for overnight oatmeal. I tried this recipe using an 8oz jar and it was overflowing! The wide mouth makes it easier to fill the jars. The jars are freezer and dishwasher safe which adds to the convenience!
This recipe is SO easy. Basically you just combine everything in the jar, stir, and let it sit in the fridge overnight! I start by mixing the oatmeal, chia seeds, and almond milk together. Next I add the yogurt and the salted caramel syrup and stir well. You want the oats to be completely covered by liquid/yogurt or they will not soften like they should! I top it off with a little salt and sometimes a tiny squirt of fat free Reddi-Wip!
After sitting in the fridge overnight, the oatmeal is ready to eat! It is very thick and almost like pudding. Of course you can add a bit more milk if you want a thinner consistency. The texture is not exactly the same as cooked oats, but I really like it. I eat this recipe cold. I know…cold oatmeal might sound odd at first, but give it a try! I was skeptical, but I was sold the first time I tried it. Different flavors might taste better hot or cold, and that is just a personal preference.
Here are several jars that are completed and frozen! I have frozen other overnight oatmeal recipes and they worked great. Usually I thaw the oatmeal in the fridge overnight. This is my first attempt at freezing this recipe. I’ll update the post with results once I eat one that was frozen!
- ½ cup whole grain old fashioned rolled oats
- 1 tsp chia seeds
- ½ cup unsweetened vanilla almond milk
- 5.3oz light salted caramel greek yogurt
- 1 tsp salted caramel syrup
- ¼ tsp sea salt (optional)
- Combine oats, chia seeds, and almond milk in a pint size mason jar.
- Add yogurt and salted caramel syrup and stir well.
- Top with sea salt, if desired.
- Put the lid on the jar and allow to soak in the refrigerator overnight.
- Stir well. Serve in a bowl or eat right from the jar!
(I am experimenting with freezing these...results to follow!)
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