It's been a season of change. Mike and I purchased the condo we've been renting in downtown Minneapolis at the end of August, moved all of our stuff into it at the end of September, and put the suburban townhome we lived in for over 14 years on the market. And in somewhat less momentous news, I switched up my overnight oats recipe.
For the past several years, I've been making overnight oats with yogurt and berries for breakfast four days a week. However, it's become increasingly difficult to source regular, non-Greek yogurt, so it was time to figure out a new default breakfast. My overnight oats with blueberries weren't quite filling enough and I wanted a thicker texture, so I tweaked the recipe to include chia seeds. I think I like it even better than the yogurt version—fingers crossed our new home ends up being similarly satisfying.
Ingredients:
- 1/2 cup rolled oats
- 1/2 cup unsweetened soy milk
- 1/2 tablespoon chia seeds
- 1 teaspoon maple syrup
- 2/3 cup frozen raspberries
Combine oats, soy milk, chia seeds, and maple syrup in a Mason jar or container with a tightly fitting lid and mix well. Add the frozen raspberries.
Refrigerate overnight or up to five days. Stir well before eating.
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