Every morning before hiking in Colorado, I went to a small café and ordered their overnight oats. It was so filling, satisfying and gave me tons of energy for the hikes ahead. I’ve finally been able to replicate the recipe! And the good news is that this “overnight oat” recipe does not require refrigeration overnight! A good 60-90 minutes in the fridge is all these oats need to soften and become creamy.
What (your ingredients):
1/3 cup quick cooking oats
1/3 cup muesli
1/3 cup unsweetened almond milk
1/3 cup vanilla yogurt
Dash of cinnamon
1 ½ tablespoons peanut butter (I used the Cinnamon Raisin Peanut Butter from the Peanut Butter Company)
How (your directions):
Combine the quick cooking oats, muesli, almond milk, vanilla yogurt, and cinnamon in a jar or glass container with a lid.
Refrigerate, covered, for at least 60-90 minutes until oats become soft.
When ready to eat, top with peanut butter and raspberries.
Why (the science): Oats are a prebiotic fiber, which means they feed the healthy bacteria in your gut to promote a healthy immune system. The nut butter provides protein to keep you full, and the raspberries are full of antioxidants to reduce inflammation.