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Overnight Oats, Two Ways

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"I think oatmeal gets such a bad rap. We all know oats are good for us, but that doesn't mean they have to be boring. Enter these two crazy-easy oat recipes. They're perfect to make ahead the night before, then just grab and go in the morning. There are two ways to make them. The first method is to combine the oats in a jar or bowl and allow them to sit in the fridge overnight. The second method is to combine everything in your slow cooker the night before and let it cook low and slow—when you wake up, your kitchen will smell amazing. What I love about this recipe is that you can change up the flavors depending on the seasons. In the fall, I'll top my oats with apples; in the winter, fresh citrus; in the spring, strawberries; and in the summer, stone fruits."

List of Ingredients

Pecan Banana Bread:
â—¦ 1 cup old-fashioned rolled oats
â—¦ 1 ½ cups milk of your choice (I like canned coconut milk)
â—¦ 2 very ripe bananas, mashed, plus sliced banana for topping
â—¦ ¼ cup plain Greek yogurt
â—¦ 2 tablespoons unsweetened coconut flakes, toasted
â—¦ 2 tablespoons honey, plus more for serving
â—¦ 1 tablespoon chia seeds
â—¦ 2 teaspoons pure vanilla extract
â—¦ ¼ teaspoon flaky sea salt
â—¦ ½ cup pecans, toasted
â—¦ Fresh or dried figs, halved, for serving
â—¦ Pomegranate seeds, for serving


Recipe

In a medium bowl, stir together the oats, milk, mashed banana, yogurt, coconut, honey, chia seeds, vanilla, and salt until well combined. Divide the mixture evenly between two bowls or two 8- to 12-ounce glass jars. Cover and refrigerate for at least 6 hours or overnight.

In the morning, stir the oats, then top with sliced banana, toasted pecans, and figs. Drizzle with honey and sprinkle with pomegranate seeds.

Serves 2



Warm Cranberry Apple:

â—¦ Butter or nonstick cooking spray, for greasing
â—¦ 1 ¼ cups steel-cut oats
â—¦ 1 ½ cups milk of your choice (I like canned coconut milk)
â—¦ 1 cup apple cider
â—¦ 2 apples (I like Honeycrisp), cored and chopped, plus more for serving
â—¦ ½ cup dried cranberries, plus more for serving
â—¦ 2 tablespoons pure maple syrup, plus more, if desired, for serving
â—¦ 2 teaspoons pure vanilla extract
â—¦ ½ teaspoon ground cinnamon, plus more for serving
â—¦ ¼ teaspoon flaky sea salt
â—¦ Toasted pecans, for serving
â—¦ Toasted pumpkin seeds (pepitas), for serving

Lightly grease your slow cooker with cooking spray or butter. In the slow cooker, combine the oats, milk, cider, apples, cranberries, maple syrup, vanilla, cinnamon, salt, and 1 cup of water and stir to combine. Cover and cook on Low for 6 to 9 hours.

In the morning, stir the oats, then serve warm, topped with apples, cranberries, cinnamon, pecans, and pumpkin seeds. Drizzle with additional maple syrup, if desired.

Serves 2