Muesli, granola and overnight oats are three different breakfast items you would have never found in our house 5 years ago. Pre-kids we ate a lot of boxed cereal for breakfast. In fact, I stocked up on a couple of boxes almost every time I went to the grocery store. I avoid the cereal aisle now because all of the bright colored boxes are targeted right for Vaida and they are (most of the time) loaded in sugar and artificial colors. Lately, I have been buying organic, rolled oats in bulk and going through them making muesli, granola or these simple, overnight oats.
My children love overnight oats and I love that they are made with whole-grain rolled oats, flax & chia seeds. They are naturally sweetened with applesauce, and I soak them in my homemade vanilla almond milk. (We are on a real almond milk kick here, but you can use any milk you’d like.)
The BEST part of overnight oats is that are made the night before and when you wake up, breakfast is ready! Personally, I like my overnight oats loaded with different seeds, nuts, fruit, etc but these recipes happen to be Vaida approved (as in, she won’t eat them if they have chunks of anything in them).
While we are on the subject of picky eaters, I should mention that Vaida was hesitant to try cold oatmeal the first time I made these but I told her they were fancy “oatmeal parfaits” and that seemed to seal the deal.
If you have never tried overnight oats this is a perfect “starter” recipe for you!
- ½ c rolled oats
- ½ tsp flax meal seed
- ½ tsp chia seed
- ¼ tsp cinnamon
- ⅓ c unsweetened applesauce
- ⅓ c unsweetened vanilla almond milk or any milk
- Place oats, seeds, cinnamon and applesauce in a pint-sized jar or small bowl and mix until combined. Add milk and mix well.
- Cover jar and refrigerate over night. If desired you can top with walnuts or a shredded apple before serving.