Kimberly in the Kitchen: Overnight Oats
Y'all probably know by now I don't do much in the kitchen and the words DIY practically make me break out in hives, so if I share a recipe or something that needs to be made, you can be sure it's super duper simple. That's why I love these overnight oats. I can make 4 or so at once, in just a few minutes, and have a breakfast or snack ready and waiting for me for 4 days running. (I say 4 because that's about how long they stay fresh and awesome.)
Old Fashioned Oats (not instant or steel cut)
Plain Greek Yogurt
Chia Seeds (if desired)
Almond Milk (or milk of your choice)
Here's the other thing you need to know about Kimberly-in-the-Kitchen. I don't really measure. I have a pretty high by-instinct/eyeball success rate, so tune into your "what works" instincts and be brave. (There are a lot of differing recipes for mason jar overnight oats online if you can't bear to follow my "my way" instructions.)
Step 1: Add oats, yogurt, milk (just a splash!), and chia seeds to mason jars.
Step 2: Put the lid on the jar and shake until combined.
Step 3: Add fruit and desired flavors. Blueberries go well with a touch of maple syrup, or on their own. I haven't had luck with strawberries yet - they're turning out too bitter. Next up is to try peanut butter and banana, or just peaches, which are in season right now in the south.
Step 4: Stir. The fruit can't take the shaking, so stir it in gently until combined.
Step 5: Refrigerate overnight and up to a few days, depending on the fruit. My banana variety, I believe, won't do more than two days. The blueberry will last for four days.
Step 6: Grab a spoon and enjoy!