When I started looking up overnight oats recipes, I noticed some pretty precise measurements..2/3 cup of this, 1/2 cup of that. I really don't think that's necessary. Especially because, if you're on the ball enough to make your breakfast the night before, there's no need to bust out the measuring cups. Let's face it, I take the Rachael Ray approach (read: don't measure) most of the time. Since some of you might fall into the same category, this is a quick way to make several days' worth of breakfast at once.
You need: old-fashioned/rolled oats, almond milk, chia seeds, honey, yogurt.
Some recipes say "2 T. chia seeds". That, to me, seems overkill. I use a generous teaspoon. I usually don't use a spoon, just my palm, to measure, but this is about what I put in. It will do the job.
Then, the yogurt. I use vanilla. Again, some recipes say to use a whole 6 oz. container. Eh. It's more convenient to buy a giant container. It lasts quite a while in the fridge.
Plus, I'm not crazy about yogurt. I have a hard time getting past the sour taste, so I just put in a large dollop. Again, it totally does the job for you. Maybe 1/4 a cup? (I swear, I really don't measure it.)
Then I drizzle on some honey. You don't have to.
I add unsweetened vanilla almond milk until it looks like this. Then I mix it up...
..and it should look kind of soup-like.
Stack them up and store them in the fridge!
They can stay in the fridge for at least a week, if needed, but they need to "cook" overnight.
When you pull it out, you have this:
Add more almond milk, maybe more honey (I always do)...and stir it up!
That's it!
