If it’s the first time you’re hearing or making overnight oats, let me try to describe it to you. Overnight oats are a pudding-like porridge prepared without cooking on the stove or in the microwave. You mix rolled oats with milk or water and other mix-ins and let it rest in the fridge overnight. In the morning, you have cold yummy goodness of oats that is perfect for easy grab-and-go breakfasts.

You can definitely warm your overnight oats if you prefer. I eat them cold straight out of the fridge, it’s part of the convenience and I’m just used to having cold breakfasts like fruits on yogurt or cereals with milk. If you want them warm, just heat them in the microwave not a little too much for 30-60 seconds, stirring frequently, or on the stove until heated to your liking.

Oats are one of the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. Some of the many health benefits of eating oats include lowering blood sugar levels and reducing the risk of heart disease. Let me add that with a little precaution to not putting too much sugar to aid weight loss.

Carrot Cake Overnight Oats Recipe:
1/2 cup of rolled oats
1 cup cashew milk
3-4 drops of vanilla
1 teaspoon brown sugar
1 teaspoon chia seeds
2 tablespoon shredded carrot

Pumpkin Overnight Oats Recipe:
/2 cup of rolled oats
1 cup cashew milk
3-4 drops of vanilla
1 teaspoon chia seeds
1 teaspoon brown sugar
2 tablespoon mashed pumpkin
1/2 teaspoon of pumpkin seeds

Mango Banana Overnight Oats Recipe:
1/2 cup of rolled oats
1 cup cashew milk
1 teaspoon cinnamon
1 teaspoon brown sugar
1 teaspoon chia seeds
1/3 cup of sliced banana
1/3 cup of sliced mango

Avocado Chocolate Overnight Oats Recipe:
1/2 cup of rolled oats
1 cup cashew milk
1 teaspoon chia seeds
3-4 drops of vanilla
1 teaspoon brown sugar
1/3 cup of sliced avocado
1 tablespoon chocolate powder

Pesto Overnight Oats Recipe:
1/2 cup of rolled oats
1/3 cup of water
1 teaspoon caramelized onion
2 tablespoons of sauteed garlic and tomatoes
2 teaspoons basil pesto
pinch of salt