This overnight oatmeal chia pudding recipe is spiked with vanilla, honey and berries for a healthy and easy make-ahead breakfast full of protein, fiber and omega-3s. Vegan (made with almond milk), gluten-free and delicious, this refrigerator oatmeal is made in a jar and eaten cold for a fresh way to start your day!
I’m not much of a morning person. I really want to be, I try to be. But I just never seem to be one to bound out of bed, getting ready first thing and tackling my day with vigor.
No, my mornings look more like this: Snooze two to
three six times. Read my phone in bed for at least 30 minutes, trying to wake up. Drag myself out of bed and into the bathroom where I lazily feed my cats and brush my teeth, eyes still closed.
Still in my pajamas, with no makeup on and nary a hair brush in sight, I make my way to the kitchen where I stare aimlessly into my fridge, while my husband makes my coffee, trying to convince myself to make something for breakfast.
Ultimately, I settle for just coffee (who can be bothered to cook at this hour?!) and go sit down at my desk and start work for the day.
Pretty glamorous, right? This is what the freelance life really looks like.
On my good days, I might swap my PJs for yoga pants and a sports bra in an attempt to force myself to workout (there’s nothing more shame-inducing than being dressed to exercise and then finding yourself at the end of the day, still sitting at your desk, having only moved to eat lunch).
As I’m writing this, I’m realizing how depressing this all sounds. But come on, this is real talk. Are there really women who work from home and put on a full face of makeup everyday, dressing to the nines just to sit alone all day? If so, I want to know your secret!
Actually, I have a secret of my own. Because some mornings, even scrambling eggs or toasting bread sounds like way too much effort. But because of my blood sugar issues (thanks a lot, PCOS), it’s so important for me to eat breakfast.
So my secret, my trick of the trade, my never-fails-breakfast is overnight oats or chia pudding.
Or in this case, a beautiful combo of the two that is stupid easy to make (seriously, we’re talking about pouring 3 ingredients into a jar and setting in your fridge the night before) but TOTALLY delicious and wholesome.
Did I mention overnight oatmeal chia pudding takes ZERO time to make in the morning? This is my kind of breakfast. The kind where you can open your fridge and pull out something already made that’s healthy and satisfying.
This is overnight oatmeal chia pudding, which is also naturally gluten-free, naturally vegan (almond milk for the win!) and just so stinkin’ delicious I can hardly believe I spent less than 1 minute preparing it.
How to Make Overnight Oats
Are you guys familiar with the trendy concept of overnight oatmeal or chia pudding? The beauty of this recipe is that you add your oats (I recommend gluten-free steel cut oatmeal) or your chia seeds (or both!) to a mason jar (really, any old jar or bowl will do) and top with your dairy-free milk of choice.
Almond milk (I love New Barn because it’s low on harmful additives like gums and carageenan) and coconut milk both work beautifully in this recipe, but you could even just go for water to keep things light and easy.
The liquid will “cook” your oatmeal and/or plump up your chia seeds into a chewy texture that’s totally addicting and super good for you!
That’s it. Stir together, cover and set in your fridge (hence why this concoction is sometimes referred to as refrigerator oatmeal).
And when you wake the next morning, a delicious dish of cold oatmeal awaits, full of protein, fiber and healthy fats (the three tenants of a healthy breakfast!).
Top with some fresh berries (you can use any variety you like, such as strawberries, raspberries, blueberries, blackberries) or your fruit of choice, maybe a drizzle of honey or maple syrup and you are GOOD TO GO!
This recipe is Sponsored by Collective Bias. All thoughts and opinions are my own.