SHOWN IN THESE PHOTOS
6.75 oz. Jars | 25.25 oz. Jar | Ice Cream Spoons | Kitchen Towel
Shot with a Nikon D7000 + 50mm f/1.4G Prime lens + 18-105mm VR lens
I hate talking on the phone. There, I said it.
Some people don’t understand it. It’s hard to explain why, but it boils down to disliking small talk and me having a hard time ending conversations. I don’t mind Skype and FaceTime because at least I can comment on your new highlights, the new indoor herb garden growing behind you, or how cute your dog is in his new winter sweater.
Since I moved away from Chicago, I haven’t really spoken with many of my friends on the phone. But, I do have a few friends that I keep in touch with via text. Texts I like. I can answer them quickly and respond when I have a chance to write something thoughtful. I also have a weakness for cute emoji faces and thumbs up or clapping signs, but we can talk more about that later.
One of my friends who is so great at keeping up with me is my friend Krista. Not only is she one of the most thoughtful people that I know, she is also one of my most dedicated readers (thanks, hon!). She gives me advice about my blog, lipstick recommendations and cocktail ideas. All via text. The other day she texted me that she liked my post about being prepared. Then she asked, “Do you ever make overnight oats?”
I stopped dead in my tracks because I had never heard of overnight oats. So, I went to my favorite reliable source, Pinterest, and typed in “overnight oats.” And then I dropped my chin to my chest and sighed. Because there were approximately 33423456 photos and recipes of overnight oats. And I had never heard of them!
Krista provided me her basic recipe for peanut butter banana overnight oats and I spent the next few days reviewing similar recipes and tweaking my own batches of overnight oats. Based on my research, there is no wrong way to make overnight oats. You need at least one part liquid to one part oats. But then, there are no rules. You add peanut butter, fruits, spices, vanilla, honey, agave nectar, yogurt, almond milk, chia seeds….the list goes on and on. It’s like the choose your own adventure of breakfasts.
I’ve had a revolving jar of overnight oats sitting in my refrigerator over the past week and they are a perfect snack, too. Can’t sleep at night? Overnight oats. Hungry mid-morning? Overnight oats. Dinner yet? Overnight oats. See what I mean?
The overlooked part of overnight oats is the make ahead advantage. When I am trying to usher Maddie to school and haven’t had time to make breakfast, I can just reach in and grab my little mason jar of deliciousness.
And now, I will stop telling you about overnight oats. Because I am sure this is more than you wanted to know. Enjoy!
- 1 cup rolled (old fashioned oats)
- 1 6 oz. container greek yogurt
- ⅓ cup milk
- ½ banana, mashed
- 1 tablespoon peanut butter
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla
- Additional toppings of your choice (chocolate chips, fresh or dried fruit, chia seeds, honey, agave nectar, brown sugar, etc.)
- In large ball jar or tupperware container, mix all ingredients together until well combined. Seal container and place in refrigerator overnight. In morning, stir oatmeal mixture and add additional toppings as desired. Eat chilled.
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