overnight oats five ways: classic, apple pie, pb&j, banana bread and pineapple-coconut upside down cake

I know, I know, overnight oats have been done to death. But you know that saying “it’s a cliche because it’s true”? Sometimes (not always), food is like that. They’re cheap, they’re healthy, they’re quick to make and even quicker to meal prep, they’re adaptable to tons of dietary restrictions, they’re easy to cart around,- they’ve got it all. The comment that I’ve heard over and over is that they’re “boring, though”, to which I reply: “nuh-uh”. But I get that words on their own aren’t enough to convince the skeptics out there.
And so I give you a base overnight oats recipe for the traditionalists out there, followed by a number of tasty variations. Because if overnight oats are anything, they’re versatile.

overnight oats five ways: classic, apple pie, pb&j, banana bread and pineapple-coconut upside down cake

Overnight Oats Base Recipe

Makes: one 8oz serving Prep time: 5 mins, Total time: 4hrs

Ingredients:

• 1/2c old fashioned rolled oats
• 1/2c-2/3c milk or dairy-free milk substitute, such as soy, cashew, oat, almond, and etc.
• 8oz jar/container

Optional additional add-ins:

• 2 tbsp yoghurt, keffir, or a dairy-free yoghurt substitute, such as almond, coconut, and etc. for creaminess and to add protein
• 2 tsp chia seeds, for a thicker, more pudding-like texture and additional fibre
• 2tsp hemp seeds/hearts, for protein and amino acids
• 1 tsp ground flax seed, for additional fibre

Directions:

1. Add the rolled oats, milk/milk substitute and any other optional add-ins to an 8oz jar/container and mix well with a spoon to combine. Feel free to add another splash or two of milk (from 2/3c of liquid up to 3/4c total) if you’re including some of the optional additions listed above as they’ll soak up some of the liquid that you’ve added.
*note: you can use quick oats if they’re all you have on hand, but I prefer rolled or steel cut oats as I find that they have more structure after sitting overnight.
2. Seal the container and place in the fridge for 4hrs-overnight.
3. Enjoy chilled, or heat up briefly in the microwave (providing that the container is microwave-safe) or in a pot on the stovetop for a warm breakfast or snack.

Apple pie overnight oats

Makes: one 8oz serving Prep time: 15 mins, Total time: 4hrs

Ingredients:

• 1/2c peeled, chopped apple
• 1tsp coconut sugar
• 1/2tsp butter, vegan butter or coconut oil
• 1 overnight oats base recipe
• 2tsp of your favourite sweetener, such as maple syrup, honey or agave
• 1/2tsp cinnamon
• 1/2tsp vanilla extract

Directions:

1.   Toss the chopped apple pieces in a bowl with the coconut sugar and a pinch or two of cinnamon.
2.   Melt the butter/vegan butter/coconut oil in a small pan on the stovetop over medium-low heat. Cook the apples for 5-8 minutes, stirring occasionally, or until they’ve softened. Set aside to cool slightly.

3.   Prepare your overnight oats base recipe by mixing your rolled oats, milk/milk substitute and any optional add-ins well with a spoon to combine. Add the cinnamon, vanilla extract, your favourite sweetener and half of the cooled, cooked apples and mix well. Place the mixture in an 8oz jar/container and top with the remaining cooked apples.
4.   Seal the container and place in the fridge for 4hrs-overnight.
5.   Enjoy chilled, or heat up briefly in the microwave (providing that the container is microwave-safe) or in a pot on the stovetop for a warm breakfast or snack.

Peanut butter and jelly overnight oats

Makes: one 8oz serving Prep time: 10 mins, Total time: 4hrs

Ingredients:

• 1 overnight oats base recipe
• 3 tbsp peanut butter, smooth or chunky
• 1tsp of your favourite sweetener, such as maple syrup, honey or agave
• ½ teaspoon vanilla extract
• 2 tbsp of strawberry or grape jam

Directions:

1. Prepare your overnight oats base recipe by mixing your rolled oats, milk/milk substitute, and any optional add-ins well with a spoon to combine. Add the vanilla extract, sweetener and peanut butter and mix well. Place 1/3 of the oat mixture in an 8oz jar/container, and top with a tbsp of strawberry or grape jam. Top with another 1/3 of the oat mixture, another tbsp of jam and finish with the remaining oat mixture.2. Seal the container and place in the fridge for 4hrs-overnight.3. Enjoy chilled, or heat up briefly in the microwave (providing that the container is microwave-safe) or in a pot on the stovetop for a warm breakfast or snack.

Banana bread overnight oats

Makes: one 8oz serving Prep time: 10 mins, Total time: 4hrs

Ingredients:

• 1 overnight oats base recipe
• ½ banana, mashed
• 1/2tsp vanilla extract
• 1/8tsp ground cinnamon
• 1/8tsp ground cardamom

Optional additional add-ins:

• 2 tbsp chopped walnuts or pecans
• 2 tbsp mini chocolate chips

Directions:

1.   Prepare your overnight oats base recipe by mixing your rolled oats, milk/milk substitute, and any optional add-ins well with a spoon to combine. Add the mashed banana, vanilla extract, ground cinnamon and ground cardamom as well as the optional nuts and/or mini chocolate chips if using. Mix well.
2.   Seal the container and place in the fridge for 4hrs-overnight.
3.   Enjoy chilled, or heat up briefly in the microwave (providing that the container is microwave-safe) or in a pot on the stovetop for a warm breakfast or snack.

Pineapple-coconut upside down cake overnight oats

Makes: one 8oz serving Prep time: 15 mins, Total time: 4hrs

Ingredients:

• 1/2 cup diced pineapple
• 1tsp coconut sugar
• 1/2tsp butter, vegan butter or coconut oil
• 1 overnight oats base recipe
• 1tsp of your favourite sweetener, such as maple syrup, honey or agave
• 2tbsp shredded coconut
• 1/4 tsp vanilla extract
• 1/4 tsp ground cinnamon

Directions:

1.   Toss the diced pineapple in a bowl with the coconut sugar and a pinch of cinnamon.
2.   Melt the butter/vegan butter/coconut oil in a small pan on the stovetop over medium-low heat. Cook the pineapple for 5-8 minutes, stirring occasionally, or until they’ve softened a bit. Set aside to cool slightly.
3.   Prepare your overnight oats base recipe by mixing your rolled oats, milk/milk substitute and any optional add-ins well with a spoon to combine. Add the coconut, cinnamon, vanilla extract, your favourite sweetener and half of the cooled, cooked pineapple and mix well. Place the mixture in an 8oz jar/container and top with the remaining cooked pineapple.
4.   Seal the container and place in the fridge for 4hrs-overnight.
5.   Enjoy chilled, or heat up briefly in the microwave (providing that the container is microwave-safe) or in a pot on the stovetop for a warm breakfast or snack.