This past week was the first week of classes at Drexel. I am taking a medium load of classes that includes organic chemistry, statistical analysis, and a product development course. I have 9 ams the whole week, so overnight oats have been a great way to have breakfast prepared before I wake up.
This past Wednesday was my 19th birthday as well! My friends and I celebrated last Sunday by going out to brunch at The White Dog Cafe in University City.
In my last blog post I shared how I make homemade almond milk. This almond milk further inspired me to give overnight oats another try. A few months ago I made them and thought they were slimy and gross. After a few more attempts though, I realized what I needed to change to make a creamy, delicious batch of overnight oats.
The fact that I can make breakfast the night before and then take it out of the fridge to be ready to go in the morning is almost too convenient. They are so delicious, filling, and an all around perfect breakfast. Give them a try!
- 1/2 cup oats
- 1 cup almond milk (homemade is best, but any milk will work)
- 1/2 banana
- 1 tablespoon flaxseeds
- 1 teaspoon cinnamon
- 2 tablespoons raisins
- Add all the ingredients to a mason jar the night before you plan to eat it for breakfast.
- Screw on the lid and shake to mix everything together.
- Let sit overnight.
There are so many more variations to overnight oats, but I only provided the simple way I like to eat mine. In the future, I will post some fun variations you can try.