Overnight muesli oats are an easy, make-ahead breakfast, packed with protein, fiber and antioxidants!
This post is sponsored by Central West Produce.
If you spend your mornings running around (I can’t be the only one!) in a tornado of bags and lunches and the worst: trying to find something to wear – then I’ve got the perfect prep-ahead breakfast that’s both filling and delicious.
These days, the tornado is a bit different. Instead of packing meals and bags for the work day, breakfasts are eaten in a rush, between nursing sessions and showers. In the two short weeks of living with a newborn, I’ve learned that I’ve got to have a hearty breakfast that comes together in minutes and since oats are good for milk production, they’ve been on a steady rotation. (I’ve also learned that anything that can be prepped ahead of time is ideal!)
Muesli has been around for ages, and it’s simply a mixture of oats combined with other ingredients like nuts and dried fruit. It’s soaked in water, milk or yogurt – or a combination of all three. Soaking the oats means they don’t require any cooking and all they need in the morning is a quick stir and plenty of toppings. I absolutely love the cool oats and burst of fresh berries once the weather starts warming up.
It’s also one of those meals that can come together with whatever you have. Out of yogurt? Add some milk. Not a fan of flax? Add chia seeds. Prefer strawberries? Swap them for blueberries. Only have frozen berries? Those work too!
Spend a minute prepping breakfast the night before and waking up the next morning is that much easier. (Unless you’ve been up all night…and I can’t help you there!)
- ½ cup oats
- ½ cup water
- ½ cup yogurt
- toppings: fresh blueberries, honey, ground flax, almonds
- Place oats in jar or container with lid.
- Add water and then yogurt, no need to stir.
- Store in the refrigerator overnight.
- When it's time for breakfast, stir together and top with blueberries, ground flax, almonds and some honey if you'd like some sweetness.