Ever since I was a kid, I’ve always chosen the snooze button over breakfast. I know, I know, breakfast is the most important meal of the day and all that but burrowing under the covers for another 10-15 (more like 20 though) wins every time. So my ideal breakfast is one I can a) grab ‘n go as I run out the door and b) eat without making a total mess at my desk as I go through emails and organize my to-do list.
After getting tired of the having the same breakfast just about every day, I turned to the Internet machine for a breakfast that was healthier than a bagel and wouldn’t cut into my precious snooze button time.
The answer was—of course— overnight oats!
I love overnight oats because they’re
– Budget Friendly
– Wonderfully customizable
– Can be prepped in the evening + are ready in the morning
Basically everything I look for in my weekday breakfasts. Weekend breakfasts are a completely different story…
PB+J overnight oats are my go-to and last winter I was all about oatmeal cookie overnight oats but lately I’ve been really into banana-cacao and today’s star, apple pie overnight oats. I’m Team Apple Pie all the way but I know if I bake an apple pie, I definitely don’t have the willpower to not immediately top it with a mountain of vanilla ice cream and go to town. Until I get a big plate of my mom’s apple pie (which happens to be the best) for Thanksgiving, apple pie overnight oats are the answer to my pathetic willpower-fueled prayers.
- ½ cup rolled oats (Love the Trader Joe's brand)
- ½ cup almond milk (I always add a splash more)
- 1 tbsp chia seeds
- ½ tsp cinnamon
- Pinch of ginger and cloves
- Drizzle of agave
- ½ apple, diced
- Optional Toppings: Diced apple and sprinkle of cinnamon
- Combine all ingredients in a container with a sealable lid (I use mason jars for convenience), mix thoroughly.
- Fold in the diced apple.
- Store in the fridge overnight or for 4 hours.
- Top with more diced apples and sprinkle of cinnamon if you'd like!
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