Lately, I’ve become mildly obsessed with overnight oats—oats that are soaked overnight in milk, then eaten cold in the morning. Cold oatmeal may sound kind of weird, so just think of it as muesli (Europeans have been doing this soaked oat thing for years). I’ve tried different versions of overnight oats, usually with bananas, vanilla almond milk, and chia seeds as a starting point. The basic ratio is 1 part oats to 3 parts milk. This is the first time I’ve made overnight oats with a green smoothie (bananas, spinach and vanilla almond milk) as the soaking liquid. Isn’t the color amazing? I sprinkled some unsweetened coconut and a tiny bit of maple syrup on top. I used very ripe bananas, so these oats really don’t need any additional sweetener. Whole grains, fruit and leafy greens all in one bowl—these oats are plant power to the max. For the junk food portion: Goldfish and sugar cereal. Hey, I’m not perfect.
*UnCooking Tip: Green Overnight Oats
- two ripe bananas (the riper the better)
- two big handfuls of spinach
- 2-1/2 – 3 cups of almond milk
- 1 cup rolled oats
- 2 tablespoons chia seeds
- unsweetened shredded coconut (optional)
Combine bananas, spinach and almond milk in a blender. Stir green smoothie into the oats and chia seeds. The mixture will look really watery. Put in a covered bowl and let sit overnight in the fridge. In the morning, the oats and chia seeds will have absorbed the liquid and should be nice and thick. Sprinkle on shredded coconut for a little crunch. This makes a big portion of oats—probably enough for two adults and two kids.