Hi there! I’m a little late on my usual weekly post (sorry!) because work has been CRAY. I just love that new year hustle and bustle (read: panic, meltdowns, and nonstop fires to put out). Ah yes, the fun and fantastic world of consulting! But I digress, let’s talk about something much more fun: like these Snickerdoodle Overnight Oats!
In my last post I talked about the need to take a little hiatus from dairy and get back to simple, whole foods. And given my mini vent session above plus my resolution to eat better this month, this favorite recipe has been a go-to recently. This is an old favorite, so I’m actually surprised I haven’t shared it yet! This recipe is simple and so delicious. But feel free to substitute ingredients that work best for you! In place of the brown sugar you can use agave, honey or maple syrup. And if almond milk isn’t your thing, this works great with regular milk or coconut milk too! You may even want to add berries or nuts – go nuts!
A handful of ingredients + a couple minutes of prep time gets you a delicious and filling breakfast that you can easily add to your breakfast rotation. Try it this week! You may already have all the ingredients :)
How to make it
This recipe makes two servings so divide all the ingredients in half.
Then into two containers add the rolled oats, cinnamon, brown sugar, and chia seeds.
Top with the almond milk, then stir well to combine.
Cover, then refrigerate overnight. Grab and go the next morning! (Optional – top with more brown sugar and cinnamon.)
Snickerdoodle Overnight Oats
- 8 oz mason jars
- 1 cup rolled oats
- 1 teaspoon Cinnamon
- 2 Tablespoons brown sugar
- 1 teaspoon chia seeds
- 1.5 cups unsweetened almond milk
- Brown sugar
- Divide each ingredient in half.
- Then into two containers add the rolled oats, cinnamon, brown sugar, and chia seeds. Top with the almond milk, then stir well to combine.
- Cover, then refrigerate overnight.
- Grab in the morning for an easy breakfast. If desired, top with additional brown sugar and cinnamon.
You can substitute regular milk or coconut milk for the almond milk.