Some mornings I just HAVE to sleep in a little. Even if it’s just 45 more minutes. During my work week, I usually like to get out of bed around 6am, wake up with some coffee or tea, read the news or blog and make breakfast and lunch before heading out the door at 7:40am (“getting ready” occurs here and there).
But some mornings I hit the snooze button and don’t roll out of bed till 7:00. Quick! Make lunch! Get ready! Wait!! COFFEE! …Out the door by 7:40. Luckily I live less than 3/4 of a mile from work – the drive takes minutes and the walk, an easy 10 minutes (however, now that where I live is considered a polar vortex, it’s safe to say that I won’t be walking terribly much these next couple of months).
And why exactly am I telling you all of the mundane details of my morning routine? Because when you don’t have time to make breakfast in the morning, these overnight, no-cook oats are the. best. thing. ever.
Just throw all the ingredients in a bowl or mason jar the day before, cover, and refrigerate until needed. It’s good hot or cold, but no cooking is necessary. Soaking the oats in milk and/or yogurt overnight breaks down the otherwise indigestible nutrients (i.e., phytates). Soaking can be considered another form of cooking in that it breaks down indigestible nutrients and makes their absorption much more efficient.
These overnight, no cook oats are just as satisfying and healthy as morning cooked oatmeal. They’re great for those mornings when you’re rushing out the door, or for the mornings you want to sleep in.
Overnight, No-Cook Power Breakfast
1/2 cup mixed steel cut oats and quinoa
1/4 cup raisins (or other dried fruit)
handful of sunflower seeds
1 TBS hemp seeds
1 TBS flax seed
1 TBS Saigon cinnamon
1/4 cup greek yogurt + 1/4 cup unsweetened soy milk
1/4 cup unsweetened pumpkin
Combine all ingredients in a mason jar or bowl and stir to combine.
Cover and refrigerate for at least 12 hours.
* Can be refrigerated for up to 7 days so feel free to make a batch for the week!