I started making overnight oatmeal last winter. It was simply too cold for my usual breakfast of yogurt and berries, and although tasty, warm and filling, egg sandwiches were starting to have a negative impact on wallet and my waistline.
My first attempts at overnight oatmeal were semi-successful. First I had to learn the difference between steel-cut and quick oats. Then I learned that if you walk away from the stove top or forget to stir regularly, the oats will boil over and make a mess.
Once I mastered overnight oatmeal in its classic form, I realized a new problem: despite what the internet told me, I did not find it to be a filling breakfast at all. I was hungry again within 2 hours. So I added protein powder. I started with vanilla, which tasted fine but turned my oatmeal green. I settled on chocolate, which lends a stronger flavour and better colour, but if you are more of a vanilla person feel free to substitute. Just be warned that your breakfast may resemble a science experiment!
Ingredients (serves 4):
1 cup steel cut oats
4 cups water
1 tbsp flax seeds
1 tbsp coconut flakes (optional)
2 scoops (82g) chocolate protein powder
4 tbsp nut butter (I alternate almond, peanut and tahini)
1 cup frozen berries
- Place 1 cup frozen berries in a bowl to thaw
- Add 1 cup steel cut oats and 4 cups water to pot, and bring to boil
- Once boiling, reduce to simmer and cook, stirring regularly, for 15-20 minutes or until a thin layer of water (about ¼”) remains above the oats
- Remove from heat, and stir in flax seeds and coconut flakes
- Slowly stir in chocolate protein powder
- Let cool overnight, or for at least 30 minutes
- Distribute oatmeal evenly into 4 mason jars or serving dishes
- Add 1 tbsp of nut butter and ¼ cup frozen berries to each mason jar or serving dish
- Cover and refrigerate for up to 1 week, or eat immediately!