I eat a lot of oatmeal in the a.m. I also do a lot of racing and rushing in the morning before heading out the door (as probably do we all). So when I came across the idea of making oatmeal the night before, I was thrilled, especially after tasting the surprisingly wonderful results the next morning. The few extra minutes to enjoy the oatmeal was also definitely a plus! Really, who likes inhaling their food, whether it be at any time of day?
Overnight oats requires nothing but a few minutes of prep. time the night prior to the next day’s morning meal, and absolutely no cooking is necessary! Rather, the oats are left to sit overnight and absorb whatever liquid you let them sleep with. For me, I let my oats have a little ménage à trois with a luscious Greek named Fage that was hanging out in my fridge and a little of that delicious EdenSoy boy cooly chillin’ on the side door. I also added a few pom. seeds leftover from the one I broke open for yesterday’s salad, and a handful of walnuts for a boost of morning protein to keep me chugging along till lunch. A little honey sweetened the deal the next morning. I was left with an extra creamy, extra satisfying breakfast and a new favorite way to eat my morning oats.
Overnight Oats with Pomegranate Seeds
-1/3 cup rolled oats
-1/3 cup 2% Greek yogurt
-2 Tbsp. pomegranate seeds
-1/3 cup soy milk
-2 Tbsp. chopped walnuts
-Drizzle of honey
Combine all of the ingredients in a bowl, excluding the honey. Wrap with plastic wrap and place in refrigerator over night. Remove in the morning, and add a drizzle of honey over top, and a few extra chopped walnuts, if desired. Serve.