This past weekend I had my first inklings of fall. The nights were cool enough to sleep with the windows open, and the morning air was crisp and refreshing.
While I haven’t felt the need to dive head first into all things pumpkin and apple cinnamon – yet – I have changed my breakfast routine a bit.
All summer I’ve been hooked on some variation of Greek yogurt and granola, but the slight shift in temperature combined with the returned need of easy grab-and-go breakfasts has renewed my love of overnight oats.
Today’s recipe is barebones basic: oats, plain Greek yogurt, berries, and almonds. This way you can try it plain first, and then play with the flavors should you be so inclined. In the coming weeks, stay tuned for some new twists on this simple favorite.
Do your favorite foods change with the season? Let me know below!
Simple Overnight Oats
- 2 tbls. slivered almonds, toasted if desired
- 1/4 cup milk of choice (I like Silk cashew milk)
- 1/3 cup plain greek yogurt
- 1/4 cup old fashioned oats, gluten free if required
- 1/2 tbls. honey (or more to taste)
- 1/8 tsp. vanilla
- 1/2 cup mixed berries
- In a medium bowl, stir together milk, yogurt, oats, honey, and vanilla. Transfer to a “grab-and-go” container, if necessary. Otherwise you can keep in the same bowl.
- Top with berries and almonds.
- Cover tightly, and refrigerate overnight.
Paula’s Tips: Feel free to double or triple this recipe, it will keep for 3 days in the refrigerator!
Recipe adapted from Ellie Krieger’s So Easy Cookbook