Oatmeal isn’t super glamorous – I used to associate it with bran flakes and fiber and joyless cholesterol-lowering health benefits. But oatmeal is a filling and nutritious blank canvas that only wants to keep us full and happy while we go about conquering our various tasks. This particular combination of blueberries, almond milk, almond butter, and honey reminds me of a real-food, extra delicious version of the blueberries and cream packets you can buy at the grocery store.
Overnight oatmeal has gained a lot of popularity over the last few years because it can be made days in advance and it’s ready to eat straight out of the fridge. What I like best is that with overnight soaking, the oats hydrate but they don’t turn into wallpaper paste the way they do when they’re cooked. These oats are great cold, but if you want ’em hot, a minute in the microwave does the trick. So with a little planning, you can have a really delicious and satisfying breakfast waiting for you when you wake up. This recipe is perfect for college students, or really anyone who doesn’t have time to make themselves real food in the morning.
Overnight Blueberry Almond Butter Oatmeal
2/3 cup almond milk (I like unsweetened, vanilla flavored)
2 tsp. almond butter (crunchy or creamy, both are awesome)
2 tsp. honey
pinch of salt
1/2 cup rolled oats
1/4 cup frozen blueberries (fresh would also work)
1. In a bowl or plastic food storage container, mix together almond milk, almond butter, honey, and salt.
2. Add oats and blueberries and stir to incorporate. (You can wait to add blueberries until the morning if you want, but adding them before will save you a step when you wake up.)
3. Cover with plastic wrap or lid, and chill overnight or up to three days.
4. Enjoy it cold, straight out of the fridge or microwave it for 60 seconds on high for a hot breakfast. Top with more honey, almond butter, or blueberries if you like.