Vanilla Overnight Oats: The perfect make-ahead breakfast

Overnight oats makes for a wholesome and refreshing breakfast in the morning. Easy to meal-prep, simply add fruit that is in season and with minimal time and effort, your ready to start your day.

Breakfast is the most important meal of the day. We’ve all heard that. However, very often, its one of the most rushed through or even ignored meal of the day. A lot of times, this happens because of our crazy busy schedules or we fall into a rut and breakfast gets boring. I mean, as much as I like toast, I really can’t eat it every single day. Moreover, I don’t think toast by itself is doing me any good.

In our house, we tend to eat oats for breakfast very often. Sometimes, this can prove difficult, because we’re running late or its summertime and I can’t bear the thought of turning the gas on to make us porridge. Not to mention, eating hot porridge on a hot day, only makes things hotter. So once I tried refrigerated overnight oats, I was really happy. If you’ve never tried overnight oats, you really should. Oats are healthy and when combined with some chia seeds, fresh fruit and nuts, it is a really healthy breakfast. The best part is, this is a make ahead recipe and requires no cooking. Which can be a blessing during hot summers. This is a versatile recipe and you can add your favorite fruit and nuts to top it off. So I hope you try this out as a breakfast option and let me know what you think.

Vanilla Overnight Oats

Recipe by Trisha VazCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Resting Time

8 hrs

Overnight oats makes for a wholesome and refreshing breakfast in the morning. Easy to meal-prep, simply add fruit that is in season and with minimal time and effort, your ready to start your day.

Ingredients

  • 1/3 cup rolled oats

  • 1 tsp chia seeds

  • 1/4 – 1/2 teaspoon vanilla extract

  • Maple syrup, to taste

  • 2/3 cup almond milk (you can use soy milk or any other milk of your choice)

  • Fresh fruit and nuts of your choice (I used some strawberries, grapes and slivered almonds)

Directions

  • In a mason jar, add all the ingredients except the fresh fruit and nuts that you’re using to top off the oatmeal with.
  • Cover the jar and refrigerate overnight. (You can make a larger batch and use it through the week)
  • In the morning, add the fresh fruit and nuts of your choice. Serve up.

    Enjoy!

Recipe Video

Banana Oat Blueberry Pancakes

I love bananas!!! I don’t know if I’ve shared that with you before, but I really do love them. Infact, we almost always have bananas in the house. Up until now, every time I was left with a couple of over ripe bananas, I would either make some banana bread or banana fritters (I must share that with you sometime soon). And trust me, I love both the banana bread and fritters. But sometimes its nice to switch it up.

Last week I had 2 over ripe bananas and its been so hot, I had no intention of switching the oven on to make the banana bread. I kept putting off the tea-time fritters and yesterday I decided I had to use the bananas and if I left them anymore, I’d probably have to throw them out. I hate wasting food so that was out of the question. The plan that morning was to make some oatmeal for breakfast, but then it struck me I could use the bananas with the oats and do something with that. I remember a while ago, coming across a banana oat pancake recipe and decided to try it out. Now, those of you who’ve been visiting for a while know I love my pancakes. So what could be better than combining my love for bananas and pancakes. Nothing much right! So breakfast that morning was sorted. I blitzed the ingredients in the blender and added a few fixin’s like fresh blueberries and roughly sliced almonds. I think Jamie Oliver would have been happy with me. I really like his philosophy on superfoods. Eat a variety of fresh produce in moderation and everything acts as a superfood. I figure the addition of the berries and almonds would amp up these pancakes to superfood status. I googled a few recipes but in the end just ended up throwing a few things together and I tell you it was great. I was really pleased with how the pancakes turned out.

Basically this recipe uses no refined flour and no refined sugar and you’ll never miss them. We did use some maple syrup over the pancakes to sweeten the deal, but who can resist maple syrup over pancakes. Definitely not me 🙂

I hope you give these pancakes a try. They deliver taste and health together.

Banana Oat Blueberry Pancakes
Makes 6 pancakes


1 cup rolled oats
2 over ripe bananas
2 eggs
1 tsp vanilla extract
A handful of fresh blueberries
12-15 roasted almonds, roughly sliced
A pinch of salt
A little oil, to fry the pancakes (I use olive oil, but you could any oil of your choice)
Maple syrup, to drizzle over

Blitz the oats in a blender till you are left with a powder.

Add the bananas, eggs, a pinch of salt and the vanilla extract. Blitz till you are left with a nice batter.

Scrape the sides down and give it another quick blitz.

Pour the batter in a large bowl and add the sliced almonds and blueberries and fold through gently, making sure they are evenly distributed.

Heat a little oil in a pan, about half a teaspoon. I use an oil spray to reduce the amount of oil being used.

Carefully ladle some batter onto the pan. Cook on medium heat.

When the bottom edge looks like its getting a little color, gently lift a portion of the pancake. If you are happy with the cooking on that side, flip the pancake and let it cook on the second side too.

Repeat with a spray of oil and a ladle of batter for every pancake till you finish the batter.

Serve warm with some maple syrup.

Enjoy!!!