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.)


Grocery List:

Old Fashioned Oats (not instant or steel cut)
Plain Greek Yogurt
Chia Seeds (if desired)
Almond Milk (or milk of your choice)
Mason Jars


Make:

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!