I hope everyone had a wonderful Easter. While I managed to get in two great workouts this weekend (I can still barely walk thanks to Friday’s Gluteus MAXout class), I definitely overindulged with Easter dinner. Now that it’s over with though and it’s Monday, I’m ready to get back on track.
For this week’s breakfast I prepared Maple & Brown Sugar Overnight Steel Cut Oats. This is my first time preparing overnight oats. I’ve been wanting to try them for a while as oatmeal is said to boost breast milk supply, a top concern for breastfeeding working moms such as myself.
After experimenting with yesterday’s breakfast, I made my tweaks, and this morning’s batch was perfect! Super easy, super delicious, and a very healthy breakfast go-to.
Maple & Brown Sugar Overnight Steel Cut Oats
Serving Size: 1
Prep Time: 5 minutes
Total Time: 5-7 minutes
- 1/2 cup steel cut oats
- 1/4-1/2 cup milk of choice (less for thicker consistency)
- 1/4 tsp vanilla extract
- 1 Tbsp brown sugar
- 1 Tbsp organic 100% pure maple syrup
- 1/4 tsp ground cinnamon
- Combine all ingredients in a mason jar and stir.
- Refrigerate at least two hours or overnight.
- Serve cold or microwave for 1 1/2 minutes.
Feel free to adjust the ingredients to your liking. You may also consider using rolled oats instead of steel cut oats, but steel cut is the healthier option of the two (though both are healthier than instant oats!).
Have you tried overnight oats? What are some of your favorite recipes?