I am obsessed with oatmeal lately. Overnight oatmeal that is. It’s my jam. It’s been my go-to breakfast for the past few months because it’s so damn easy guys! It’s pretty much fool proof too. It’s like that little black dress in your closet. You can dress it up or dress it down – either way you will end up satisfied.
“I don’t have time to make breakfast in the morning.”
“I’m too busy at night to make breakfast the night before…”
“I can’t eat first thing in the morning! Makes me nauseous!”
Are YOU one of these people?
Well I have some news for you non-breakfast-eaters! There is absolutely no reason not to make this. I have a solution for all of the above excuses:
1. You can’t make this in the morning because it needs time to set – so this recipe forces you to make breakfast the night before!
2. If you have FIVE spare minutes in the evening, you can make this the night before. That’s just FIVE less minutes you’ll have to scroll through your Insta feed.
3. If you’re one of those people that feels sick if they eat first thing in the morning, then take it to go and eat it later in the morning when you have an appetite. It’s a perfect ‘to-go’ breakfast. Can be eaten cold, room temp, or heated (I highly recommend this heated – melted ‘mallows are the best ‘mallows – am I right?)
This dime of a recipe doesn’t even make you feel guilty afterward. Containing mostly healthy ingredients, and the more “naughty” ones in moderation, these oaty-oat-oats will keep you full and satisfied without giving you a sugar crash like those nasty ass, sugar-filled oatmeal packets. I avoid the dairy bloat by using almond milk and chocolate chips that are dairy free, like these from Enjoy Life!
Makes 4 servings, ish?
+ 1 cup rolled or steel cut oats
+ 2 tablespoons of chia seeds
+ 2 tablespoons almond or peanut butter
+ 1.5 cups unsweetened vanilla almond milk
+ 5-6 teaspoons 100% pure grade A maple syrup
+ 1/4 cup dark or semi-sweet chocolate chips
+ 1/4 cup + a palm full of mini marshmallows (divided)
+ 4 graham crackers (divided)
+ Combine oats, chia seeds, nut butter, almond milk and maple syrup in a small mixing bowl (if it has a lid, that’s a plus!) using a fork, making sure to break up the nut butter and evenly mix.
+ Add the chocolate chips and 1/4 cup of marshmallows and stir.
+ Place 2 of the 4 graham crackers in a plastic Ziplock bag and crush with your fist until you get fine-course crumbs.
+ Add crumb mixture to oatmeal and stir to combine.
+ Reserve the 2 remaining graham crackers for serving.
+ Refrigerate, covered overnight or for at least 3 hours.
+ When ready to serve, place in microwaveable-safe bowl and top with a few of the remaining marshmallows. Microwave for 30 seconds to 1 minute, or until the marshmallows and chocolate chips melt without scalding.
+ Crush one of the remaining graham crackers and sprinkle on top, using the other to garnish.
+ Keeps well in the fridge for few days! Can you say, breakfast for the week?!