Overnight oats are a super trendy thing in the food world. They are easy to whip up, convenient when you need to grab and go and are overall quite fantastic. But here’s the thing about my overnight oats; I only make the base mixture and don’t add my toppings to my mason jars, before putting them in the fridge.
I used to do that. Until I would go to eat one and find that I just wasn’t in the mood to eat the same exact breakfast as I had the day before. I’m super complicated and high maintenance like that.
Also, I hated that some of my fruits were soggy. I just can’t do the soggy texture thing. So I changed it up and only made the base…which turned out to be a HUGE light bulb and hallelujah moment for me. It all just clicked and I never went back to my old overnight oats ways. In fact, even when I know my husband will be taking one to work the next day, I’ll wait to add the toppings until the morning of and make sure they don’t get mixed into the base.
So. Freaking. Delish.
Before we REALLY get to chatting, this post may contain affiliate links, to products I love and personally recommend. All opinions are 100% my own. 🙂 Just sayin’
Okay, so here’s the second thing about my overnight oats; I am wild about using one main food as the superstar. For this particular recipe, Whole Milk Vanilla Yogurt was shining bright like a diamond.
I like my food simple, most times than not. The base mix is super simple. And delicious. And perfect for ANY toppings on top. Seriously.
Sure, the Whole Milk Yogurt adds extra sugar and extra carbs, but sometimes I just can’t stomach the tartness of Greek Yogurt. So when I know I’m in the mood for minimal toppings, I always grab this yogurt. I just do.
And while I’m just shooting the breeze with ya, keeping it real and sharing just how weird I am sometimes, ha, I want to tell you something else. I am obsessed with this blog already. When I first started toying around with the idea of starting a food blog and diving into food photography, one subject I had not photographed professionally during my years as a Portrait and Wedding Photographer, I knew I’d enjoy it. But I didn’t know just how much. Like, this excites me, much like the day my husband got our first born ready to go and shouted at my pregnant self, “Well, go get ready, already. We need to run an errand.” That errand ended up being at Best Buy, where he purchased my very first dSLR camera as a gift, a Nikon d60. My heart raced, holding the shiny new camera box on my lap, which had sparse space, as I would give birth to my second baby a short four and a half months later. I’ll never forget that feeling of anticipation, anxiety, excitement and eagerness to learn. I have all the warm fuzzy feels, as I write to you just now. This blog…it’s officially a passion project. I hope you stick around and go on this journey with me.
Before I get to the recipe, I know, I know; I need to tell you about TWO secret ingredients I use in each and every one of my smoothie and overnight oats creations. Grass Fed Collagen Peptides and Xanthan Gum.
Grass-Fed, Non-flavored Collagen Peptides.
When I started researching protein powders, I got overwhelmed, fast! There are so many options on the market and the differing opinions on each was just too much for this already stressed out mama, who just needed to give herself and her babies a little more (non meat and non dairy) protein in their diets. Especially my sweet Arlo, who is nonverbal, and beautifully Autistic. Once I started researching The Keto Diet more, I stumbled upon this particular protein and was intrigued. And after I researched it a bit more, I was sold. I ordered my first tub and I am not disappointed. It’s great! Also, it’s a Paleo, Keto, Whole30 Approved Protein and is gluten free! Some people say they can’t taste this powder, but I can. But just a little bit.
I had heard of this ingredient before, but was unaware of what it’s purpose in life was. Until I started making myself more smoothies, that is. I quickly realized that if I wanted to keep my base mixtures on the more healthy, and less sugary side, I needed to find a way to thicken it up. The runny texture reminded me of soup, which I just can’t eat. I told ya, I’m weird. And totally okay with it. In case you were wondering. Anyway, a little goes a long way with this stuff. And it’s great because it’s gluten free, nut free and non-GMO. It’s been a lifesaver in my kitchen. It’s safe to say that I’ll never have an empty container of this. Ever.
Whole Milk Yogurt Overnight Oats With Chia Seeds
Just one of my overnight oat base mixtures. ANY toppings would taste amazing with this one.
- 300 mL Whole Milk
- 3 Tbsp Whole Milk Yogurt Vanilla
- 1 Tsp Raw Honey
- 1/2 Cup Quick Cooking Dry Oats
- 1 Tsp Xanthan Gum Optional - thickens base
- 1 Scoop Collagen Peptides Protein Grass-Fed
- 1 Tbsp Organic Chia Seeds
USING A BLENDER
Place all your ingredients in and blend until smooth. Takes just a few seconds! This is just for the base. Add any toppings you’d like, but keep in mind that whatever you add to this base will increase all your nutritional numbers.
Some other nutritional numbers you may be interested in (approximate):
NET CARBS 25g
TOTAL CARBS 31g
GLYCEMIC LOAD 12