Overnight Oats: Cookie Dough

Ingredients
1 ½ cups rolled oats (slow or quick cook - gluten free if needed)
2 tablespoon chia seeds
3 tablespoon vegan chocolate chips (or cacao nibs)
2 tablespoon peanut or almond butter
3 tbsp maple syrup
1 teaspoon vanilla extract
2 cups dairy free milk

Directions

• In a large bowl, mix all dry ingredients together.
• Add wet ingredients and mix thoroughly until combined.
• Divide mixture between bowls/storage containers and cover.
• Store in fridge for 4+ hours or overnight until ready to eat. 

Notes: Tasty overnight oats option, but not sure I would have picked it out as "cookie dough" flavor if I didn't know that from the recipe.

Source: Vancouver with Love

Overnight Oats: Sticky Mango

Ingredients
1/2 cup refrigerated coconut milk
2 Tbsp. plain greek yogurt
2 Tbsp. maple syrup or honey
2 tsp. chia seeds
1/2 cup old-fashioned rolled oats

1/4 cup chopped fresh or frozen mango

1 Tbsp. sweetened condensed milk

Toasted sesame seeds, to serve

Directions

1. In an 8- to 12-ounce jar, combine the milk, yogurt, maple syrup, and chia seeds. 
2. Stir in the oats, making sure they are all submerged in the milk. 
3. Spoon the mango on top. 
4. Drizzle the top of the mixture with sweetened condensed milk.
5. Cover and refrigerate for at least 4 hours or up to 3 days.
6. Serve chilled, topped with toasted sesame seeds.

Notes: We used canned coconut milk. I'm not familiar enough with refrigerated coconut milk to know how much of a difference that makes. I would have preferred more mangos on top, but we only had one that was fresh. Brittany and I enjoyed this, but Abby said the only thing she could taste was the honey.

Source: The Pioneer Woman

Overnight Oats: Strawberry Cheesecake

Ingredients

1/2 cup graham cracker crumbs
1 cup plain Greek-style yogurt, 2% milkfat
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 tablespoon honey
6 strawberries, chopped, plus more as needed to garnish
1 tablespoon chia seeds
1 cup rolled oats (see Notes from the Food & Wine Test Kitchen)
1/2 cup sliced almonds

Directions

1. Divide graham cracker crumbs between 2 Mason jars, and press down with a spoon to form a crust at bottom of each jar. 
2. Whisk together yogurt, milk, vanilla, lemon juice, and honey in a bowl until fully blended. Stir in strawberries, chia seeds, and oats. 
3. Transfer mixture to jars, cover jars with lids, and refrigerate 8 hours or overnight before eating. Oats can be refrigerated up to 48 hours before serving. 
4. Garnish each jar with strawberries and sliced almonds and serve.

Notes: We've got several overnight oats recipes on this blog now, and this one didn't really catch my fancy as much as others have. It was okay but nothing I wanted to make again immediately. It is nice to have the recipe as an option though.

Source: Food & Wine

Cinnamon Roll Oatmeal Bake

Ingredients

1 cup of canned pumpkin puree
2 cups almond milk (or any milk of choice)
2 teaspoons vanilla extract
⅓ cup maple syrup
2 large eggs, room temperature
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt
Toasted, chopped pecans, optional topping

Cream cheese frosting

8oz light cream cheese, softened at room temperature
⅓ cup maple syrup

Instructions

1. Preheat oven to 375.
2. Mist a 9×13 casserole bowl with oil spray. Add the pumpkin puree, milk, vanilla, salt, maple syrup, and eggs (be sure to whip eggs  with a fork before mixing into the entire wet batter). Mix and mash all the wet ingredients together until it’s as smooth as possible.
3. Add the oats, cinnamon, baking powder, salt, and mix everything together so the ingredients are evenly distributed. Bake in oven for about 55 minutes. The top should be firm to touch.
4. Meantime, make the topping: add the cream cheese and maple syrup into a blender and puree for about 45 to 60 seconds, until smooth. 
5. Remove the oat bake from oven and let it sit on the counter for 5 to 10 minutes to firm and slightly cool. Slice into large squares and drizzle cream cheese frosting over the top followed by a sprinkling of pecans and an extra dash of ground cinnamon, if desired.

Notes: I enjoyed this recipe but it didn't really remind me of a cinnamon roll. We baked ours for less time than directed because that's how we like our baked oatmeal.

Source: Joy Bauer

Overnight Oats: Tres Leches

Ingredients

1 cup whole milk
1 cup whole evaporated milk
3 tablespoons sweetened condensed milk plus 2 teaspoons, divided
2 tablespoons chia seeds
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups old-fashioned rolled oats
¼ teaspoon ground cinnamon
½ cup sliced fresh strawberries

Directions

1. Whisk whole milk, evaporated milk, 3 tablespoons condensed milk, chia seeds, vanilla and salt together in a medium bowl until fully combined. Fold in oats.
2. Spoon 3/4 cup of the oat mixture into each of 4 (8-oz.) jars. Cover and refrigerate for at least 8 hours and up to 4 days.
3. Just before serving, drizzle each jar of oats with 1/2 teaspoon condensed milk. Sprinkle with cinnamon; top each jar with 2 tablespoons strawberries. Serve chilled.

Notes: Google thought I would be interested in this recipe and Google was correct. Really enjoyed this one and will likely make it again. 

Source: EatingWell

Overnight Oats: Peanut Butter Chocolate

Ingredients
½ cup rolled oats
1 teaspoon flaxseed meal
2 teaspoons peanut butter smooth
1 tablespoon cacao powder
½ cup almond milk
1 tablespoon pure maple syrup
½ teaspoon vanilla extract

Topping

⅓ medium banana sliced
1 teaspoon peanut butter
½ teaspoon hemp seeds

Instructions

1. Add the rolled oats, flaxseed meal, peanut butter, cacao powder, almond milk, vanilla extract and maple syrup to a bowl. Stir to combine.
2. Transfer to a container or jar and fix the lid on firmly. Place into the fridge overnight or for at least 2 hours.
3. To serve top with a spoonful of peanut butter, hemp seeds and sliced banana.

Notes: I made a peanut butter chocolate recipe a while back but lost the recipe when my phone died in July. This is not the same recipe I made last time, but it was tasty and another good option for overnight oats (we are liking our overnight oats recently). I did not have hemp seeds so used flax seeds for the topping instead.

Source: Our Nourishing Table

Overnight Oats with Frozen Fruit

Ingredients

1 ½ cups rolled oats
1 ½ cups almond milk or milk of choice
3 tablespoons pure maple syrup
3 teaspoons chia seeds
3 teaspoons hemp seeds
1 ½ cups frozen fruit of choice mango, strawberries, raspberries or pineapple
1 ½ cups coconut yogurt or yogurt of choice
3 tablespoons toasted flaked almonds
Fresh berries to serve

Instructions

• To each individual jar add ½ cup rolled oats, ½ cup milk of choice, 1 tablespoon maple syrup, 1 teaspoon chia seeds and 1 teaspoon hemp seeds. Stir the mixture in each jar until well combined.
• Add the ¼ cup of frozen fruit of choice to each jar and stir to combine.
• Place the lid onto each jar and place into the fridge to set overnight or for at least 3 hours.
• Serve each jar of overnight oats topped with ½ cup yogurt, 1 tablespoon flaked almonds and fresh berries.

Notes: I made a few different kinds of overnight oats and did not try this one myself, but it was enjoyed by those who had it. Decided to make it last minute and did not have hemp seeds so I replaced those with flax seed meal.

Source: Our Nourishing Table

Easy Overnight Oats Without Yogurt

Ingredients

½ cup large flaked, rolled oats
⅓ cup unsweetened apple sauce

2 tablespoon maple syrup (or agave, honey...)
1 tablespoon chia seeds
¾ cup milk of choice (regular milk or non-dairy option such as soy milk, almond milk, oat milk...)
¼ teaspoon vanilla extract (optional)
tiny pinch of salt (optional)

Instructions

1. Combine all of the ingredients in a small bowl.
2. Give the mixture a good stir so that everything is well combined.
3. Refrigerate for at least 4 hours but preferably overnight.
4. Add your toppings of choice shortly before serving.

Notes: I wanted to make overnight oats but discovered last minute we didn't have any yogurt. So I found this recipe and made it. It has been quite a while now (I made it in January) but I remember it being tasty and worth having again.

Source: Wholefood Soul Kitchen

Creamy Oatmeal

Ingredients
1 cup rolled oats (not instant)
3 cups boiling water
1/2 teaspoon ground cinnamon
1 cup milk
Pinch of salt
Drizzle of honey
Sweetener to taste

Dried fruit

Directions

1. Drop the pinch of salt into the boiling water. Stir the oats in, little by little. Too much at a time and you’ll get doughy lumps. When all the oats are absorbed and the mass starts to boil, lower the heat so that it’s just simmering. Cover the pot and continue cooking on lowest heat.
2. Stir once in a while to keep the oatmeal from sticking to the bottom. Keep cooking for 20 minutes.
3. When it’s all cooked through and mushy, add the milk, sugar or sweetener to taste, and cinnamon. Cook, always stirring and always on low heat, until all is absorbed again. This should take another 10 minutes.
4. The oatmeal should be creamy and heavy in the spoon. Then it’s ready.
5. Ladle into bowls and top with the dried fruit. Drizzle a little honey over it all if you like.

Notes: My daughter asked for creamy oatmeal and this is the first recipe that caught my eye. I'm sure there are many other ways to make it (I know I've just made it up my own in the past). Typically I don't care for oatmeal, but I really enjoyed this with the honey, cinnamon, and dried fruit - especially the dried mango. Enough that I am wanting to make it just like this again soon.

Source: From the Grapevine

Overnight Oats - Walnut Brownie Blast

Ingredients

1/2 cup muesli

1/2 cup chocolate almond milk (or milk of preference)

1/4 cup dark chocolate chips

1/4 cup vanilla yogurt

1/4 walnuts, chopped

1 Tbsp chia seeds

1 tsp vanilla extract

Chocolate syrup

For topping: walnuts, dark chocolate chunks, unsweetened shredded coconut, chocolate syrup

Directions

1. In a bowl, mix muesli through vanilla extract (everything but chocolate syrup and toppings) until well combined.
2. Drizzle inside of jar with chocolate syrup.
3. Pour in oats mixture, secure lid and refrigerate overnight.
4. Before eating, top with walnuts, chocolate chunks, coconut, and chocolate syrup. Refrigerate any leftovers.

Notes: We didn't follow the recipe very closely but this still turned out to be tasty. Our variations: we used coconut milk (leftover from a previous recipe), semi-sweet milk chocolate chips, and forgot to top with coconut or chocolate chips.

Source: Kroger My Magazine mailer

Raspberry Oatmeal Pancakes

Ingredients
1 1/2 cups old-fashioned oats
1 cup Greek yogurt
1 1/2 cups milk
1 1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla
1 cup raspberries

Instructions

1. In a large bowl, mix oats with Greek yogurt and milk. Let stand 15-30 minutes for oats to soften. Meanwhile, in another large bowl, mix flour, sugar, baking soda, baking powder, and salt. When 15-30 minutes has passed, beat eggs and vanilla into oat mixture. Pour oat mixture into flour mixture and stir until evenly combined.
2. Heat griddle over medium heat. When hot, spray with nonstick cooking spray. Pour batter onto griddle and sprinkle each with berries. Cook until pancakes are lightly browned on the bottom, then turn to lightly brown the other side.
3. Serve pancakes right away or keep warm in a single layer on a baking sheet in a 200 degree oven.

Notes: Pancakes are hard to photograph. Spraying the griddle is important as the raspberries will stick otherwise. Two or three raspberries per pancake is about right.

Source: Life, Love, and Good Food

Overnight Oats: Apple Pie à La Oats

Ingredients
1/2 cup muesli
2/3 cup almond milk
1/3 cup cinnamon applesauce
1 Tbsp. chia seeds
1 tsp. each vanilla, brown sugar, and cinnamon
1/4 cup diced apple
1/4 cup graham cracker crumbs
For topping: graham crackers, apple slices, cinnamon stick

Directions
Mix all ingredients except graham cracker crumbs in a bowl until well combined. Place graham cracker crumbs in bottom of jar. Pour muesli mixture overtop, secure lid and refrigerate overnight. Before eating, top with graham crackers, apple slices, and cinnamon stick. Refrigerate any leftovers.

Notes: We tried 4 different varieties of overnight oats all on the same morning. Of the 4 this was our favorite.

Source: Kroger mymagazine that came in the mail a long time ago.

Overnight Oats: Orange Dreamsicle

Ingredients
1/2 cup rolled oats
1/2 cup vanilla almond milk
1/4 cup heavy cream
1 tsp. vanilla
Juice of 1/2 orange
Orange wedges, peeled, for stirring in
2 Tbsp. vanilla yogurt
For topping: peeled orange slices, yogurt

Directions
Mix oats, milk, cream, vanilla, and orange juice in a bowl until well combined. Stir in orange wedges. Line bottom of jar with vanilla yogurt. Pour oat mixture into jar, secure lid and refrigerate overnight. Before eating, top with additional oranges slices and a dollop of yogurt. Refrigerate any leftovers.

Notes: We tried 4 different varieties of overnight oats all on the same morning. We didn't have any oranges so we used juice from a clementine and then added canned mandarin oranges. It still turned out quite yummy, though I think it would be even better with a stronger orange flavor.

Source: Kroger mymagazine that came in the mail a long time ago.

Overnight Oats: Go Bananas Oats

Ingredients
1/2 cup rolled oats
1/2 cup vanilla almond milk
2 Tbsp. unsweetened cocoa powder
2 Tbsp. peanut butter
1 tsp. honey

1 large banana, sliced
For topping: chocolate chips, sweetened shredded coconut, honey

Directions
In a bowl mix oats, almond milk, cocoa powder, peanut butter, and honey until well combined and cocoa powder is thoroughly distributed. Alternate layers of banana slices and oat mixture in jar. Secure lid and refrigerate overnight. Before eating, top with chocolate chips, coconut, remaining banana slices and a light drizzle of honey. Refrigerate any leftovers.

Notes: We tried 4 different varieties of overnight oats all on the same morning. This one is what all the kids picked. They enjoyed it.

Source: Kroger mymagazine that came in the mail a long time ago.

Overnight Oats: Piña Colada Escape

Ingredients
1/2 cup muesli
1/2 cup coconut milk
1 Tbsp. pineapple juice
1/4 cup pineapple tidbits
2 Tbsp. unsweetened shredded coconut
1 Tbsp. chia seeds
1 tsp. vanilla extract
For topping: pineapple wedges, Maraschino cherries, unsweetened shredded coconut

Directions
Combine ingredients in jar, secure lid and refrigerate overnight. Before eating, top with pineapple wedges, cherries, and shredded coconut. Refrigerate any leftovers.

Notes: We tried 4 different varieties of overnight oats all on the same morning. This was good but our least favorite of the 4. Brittany warmed up some of the leftovers later and said it was better warm.

Source: Kroger mymagazine that came in the mail a long time ago.

Baked Blueberry Oatmeal

Ingredients
3 c. quick oats
1/2 c. brown sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. applesauce
1 tsp. vanilla
2 eggs, beaten
1 c. milk
1/2 to 1 c. fresh or frozen blueberries (could substitute other berries or fruits)

Directions
Preheat oven to 350 degrees. Mix dry ingredients together in one bowl. In a separate bowl, mix together applesauce, vanilla, eggs, and milk. Stir wet ingredients into dry ingredients, then add fruit. Spread in a greased 9" x 9" baking pan. Bake at least 20 minutes. If you prefer it to be a more cake-like texture, you can bake it up to about 45 minutes. Serve as-is or with milk.

Notes: We don't have too many breakfast recipes on here, but our family loves this one so much that we figured we better post it. I have started doubling the recipe and baking it in a 9" x 13" pan so we can have leftovers for later on in the week.

Source: This recipe comes from my sister Melanie.