A few years ago when I had much longer hair, I was often compared to Kelly Clarkson and, my personal favorite look-alike, Catherine Zeta Jones. I guess since I don’t hear that comparison anymore it can only mean one thing: forget the haircut, it’s time for a make-over.
My breakfast also needed a makeover recently. And since I apparently need to spend much more time on my appearance, my new breakfast had to be quick as well as healthy and delicious. I used to always go straight for my morning green smoothie, but overnight oats are a nice option too and just as quick.
Have you ever heard of overnight oats? You take regular rolled oats and instead of cooking them, you soak them in milk overnight and serve them cold. Genius! I love this version with chia seeds added in.
If you’ve never heard of chia seeds before, you’re probably wondering what they heck they are and why you would want to eat them. Chia seeds are rich in omega-3 fatty acids and are high in antioxidant properties. They look like small greyish seeds that form a thick gel when soaked in liquid. This “chia gel” is very filling and hydrating and I’ve heard it’s used by athletes after races.
The trick with the chia seeds is to make sure they are well-soaked. When I was first experimenting with them, I tried a chia pudding recipe that called for soaking them ten minutes before eating. This is definitely not long enough. When you eat chia seeds they shouldn’t have any crunch to them at all, but should simply taste like a soft gel. I know that sounds so delicious that you must be rushing to your kitchen to make this.
Alright, if you’re not already convinced then know that it’s really the toppings that give this dish the extra oomph. Try topping it with some warm berries (my personal favorite), your favorite nut butter, fresh fruit, dried fruit, chopped up walnuts, and/or a drizzle of some pure maple syrup. You can add whatever other toppings you like, just don’t forget to put your oats in the fridge the night before.
- 2 tablespoons chia seeds
- ⅓ cup regular rolled oats
- ¾ cup milk (rice, soy, and almond all work great)
- ¼ teaspoon pure vanilla extract
- Mix together ingredients in a bowl. I like to add my chia seeds first and make sure they are well mixed in with the milk before adding the oats. Since the chia seeds are light, they can sometimes float to the top (and do not absorb the liquid) so I usually check them about 10 minutes later and stir them again if necessary. Put the bowl in the fridge to sit overnight. Wake up in the morning, top with your favorite toppings and serve cold.