Description
Overnight oats with chia seeds are the ultimate easy breakfast.
Ingredients
Scale
- 1/2 cup rolled oats* (see note below)
- 1/2 cup chopped walnuts*
- 3 tablespoons chia seeds
- 1/8 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 1 1/4 cups non-dairy milk*
- 1 to 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
Instructions
- In a large lidded container, combine the oats, walnuts, chia seeds, cinnamon, and salt.
- Add the milk, maple syrup, and vanilla extract. Stir to combine thoroughly. Set aside for 10-15 minutes.
- Stir the pudding once more to make sure the chia seeds are not clumping together. Close the container, and chill in the fridge for at least a couple of hours or overnight.
- Serve the pudding with fruit, nut butter, and/or extra nuts. (Keep in an airtight container in the fridge and consume within 5 days. If your oats get too thick, thin them out with a splash of milk.)
Notes
- “Old-fashioned” rolled oats are best because they’re less refined than “quick-cooking”, and thus retain slightly more nutrients. But you can make this recipe with either type.
- Pecans, almonds, cashews, or pistachios will work just as well. If you’re allergic, just skip these.
- Any non-dairy milk will work (almond, soy, cashew, etc.).
Nutrition
- Serving Size: 1/3 of the recipe, without toppings
- Calories: 310
- Fat: 19.3 g
- Carbohydrates: 27.3 g
- Fiber: 7 g
- Protein: 10.2 g
