Back in the day my kids loved when I bought instant oatmeal. I thought I was doing the right thing by buying an organic version, but little did I know, it still contained ingredients such as natural flavors, evaporated cane juice or sugar, and preservatives. After switching to real food in 2012, I knew instant oatmeal was one that would never make it into my cart again.
Now I make overnight oats. Throwing this recipe together is so easy and makes mornings a breeze. It can be made up to one day ahead of time and is easy to grab and go on your way out the door to work or school. I even pack it in my kids lunch boxes since it doesn’t need to stay warm. It quickly has become a favorite in our house.
- ⅓ cup rolled oats
- 1 T chia seeds
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 very ripe banana, mashed
- ⅔ cup almond milk
- 1 T nut butter (optional)
- nuts (optional)
- sliced fruit (optional)
- Mash the banana in a bowl with lid.
- Add the oats, chia seeds, vanilla and cinnamon.
- Pour milk over top and stir until all ingredients are mixed together. Seal with a lid and place it in the refrigerator overnight or for at least 4 hours.
- In the morning, add 1 T of nut butter and stir.
- Top with chopped nuts and sliced fruit if using. Add a splash of milk if you like it more runny.
- *This is meant to be eaten cold or at room temperature.
If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!
Until next time, keep it real.
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