Why is it that you’re seeing recipes for overnight oats everywhere recently? Well, do you ever go to sleep with the best intentions for a healthy breakfast only to wake up with zero motivation to make anything? Does this generally lead you to a pantry filled with pop-tarts, a freezer with a stray sausage muffin, or an overpriced slice of banana walnut bread at Starbucks? If you’ve been trying to eat healthier or save money on food, these are surefire ways to derail your goals. One of my favorite ways to stay healthy with as little effort as possible in the morning is to make overnight oats for the week.
They’re easy to meal prep, don’t require any cooking, can be made vegan or gluten free, and they’re healthy without being expensive. Oh, and the varieties are endless!
These oats are easy to make in bulk for easy grab and go breakfasts. If you can get your hands on toasted coconut to top these it’s so worth it. You can also go with a more tropical vibe and toss on some fresh mango and pineapple chunks. The original recipe calls for sweetened shredded coconut, but I stuck with the unsweetened kind and it was perfect.
Yes, chia seeds are a trend here folks. They’re great at making sure your oats aren’t a watery mess by the time morning rolls around plus they contain fiber and some tasty, tasty vitamins.
These are the creamiest oats you will ever eat in your life. The peanut butter powder takes this breakfast to another level without cramming in the calories. I love a tart apple in there, but any one will work depending on your personal preference or what you have on hand.
I made these with frozen raspberries and the texture was a little thinner than the others on this list, which I surprisingly didn’t mind. The flavor was phenomenal and the crunch from the almond slivers was perfection.
With orange zest and a pinch of cloves spicing up these oats, they’re the perfect Fall breakfast. I love using dried fruit (no added-sugars, mostly) because I don’t have to worry about when they’ll be in season or whether they’re crazy expensive at certain times of the year.
Speaking of dried fruit, figs are especially hard for me to find during their extra-short season. Thankfully the bulk bins in my local grocery stores always have a few varieties around. Every kind I’ve tried works excellently in this recipe!
These coconut berry oats are one of my favorite recipes from Tone It Up. I used blackberries in the version I whipped up, but the world is your oyster there.
Some days you eat egg whites and half a grapefruit for breakfast. Other days you eat your favorite Halloween candy in bowl form. If you can do that and still keep it on the healthy side? I think you win at adulting.
This was one of my first recipes on the blog and it’s just as tasty as ever. Bonus: that post also has 5 meal prep tips that I learned when I started eating healthier a couple of years ago!
This recipe calls for stevia, but I’m more of a maple syrup or honey kind of gal. I wouldn’t skip it, or the oats will be somewhat bitter instead of tasting like straight up dessert for breakfast.