Sans Meal Plan: Overnight oats

This semester, I (stupidly) decided to take 9 a.m. classes four days a week. I can barely remember to put my pants on that early, let alone think about what to eat for breakfast, which is why overnight oats have been my savior. This simple yet delicious breakfast can be made in under five minutes the night before, and is filling enough to get you through that 9 a.m.-12 p.m. class without a single stomach grumble.



-1/4 cup dry rolled oats
-1/2 cup almond milk (or your milk of choice)
-1/2 tbs. chia seeds
-artificial sweetener or honey
-banana slices
-crushed almonds (or nut of your choice)


Combine the oats, almond milk, chia seeds, sweetener (or warmed up honey, so that it dissolves), cinnamon, blueberries, and banana in a medium sized class, mug, or jar. Mix well with a spoon. Cover with Saran wrap and store in the fridge. Chop a handful of nuts (almonds, walnuts, and pecans are popular choices), and set aside.

The next morning, just grab your oats out of the fridge, top with the chopped nuts, give it a good stir, and breakfast is served. How easy is that? 

You can also try adding peanut butter, or experimenting with different fruits and crunchy toppings. Let us know what you think!


1 Comment

  1. Chris

    ’06 alum (115 member too) here and big proponent of overnight oatmeal. I’d recommend these recipes as well, which I use weekly:

    Super easy to make. You don’t need a mason jar – I just use a tupperware.

    Also, the larger folks may want to think about doubling the recipe. If you do, don’t quite double the milk.

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