Almond Butter Overnight Oats
I may be late to the overnight oat game but almond butter overnight oats are the perfect breakfast for someone on the go. I love making them before I have early morning photo shoots because I can just grab them from the fridge and eat them while I inevitably sit in Los Angeles traffic. I add a little more milk to mine than is found in most recipes so that it becomes more of a smoothie than a hot oatmeal breakfast eaten with a spoon. I also add chia seeds and protein powder to help keep me full longer.
When choosing your oats be sure to use old-fashioned rolled oats, not quick or instant oats. The latter will become gooey when left to sit overnight. While you can use whatever protein powder you would like, lately I have been using an animal based collagen protein powder, VitalProteins (not sponsored, I just really like the product!).
While you can serve the overnight oats by themselves for when you are on the go, you can also serve them as a “sit down” breakfast. For this, I top the oat mixture with seasonal fruit, edible flowers and some bee pollen for a nutritious, filling and pretty morning meal.
½ cup old-fashioned rolled oats (not quick)
1 teaspoon black chia seeds
2 tablespoons protein powder
1 cup unsweetened almond milk
1 tablespoon honey
1 tablespoon almond butter
Assorted seasonal fruit, for garnishing (optional)
Edible flowers, for garnishing (optional)
½ teaspoon bee pollen (optional)
Add the rolled oats, chia seeds and protein powder to a 16-ounce mason jar. Add the milk, honey and almond butter then shake to combine.
Refrigerate overnight. Shake to combine then serve cold.
Garnish with assorted fruit, edible flowers and bee pollen if desired.