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Love and Lemons - OVERNIGHT OATS

Overnight oats are the best healthy make-ahead breakfast! Here are 4 easy, delicious recipe variations to keep you from getting stuck in a breakfast rut.

This recipe is from Love And Lemons - You can find so may more incredible recipes and ideas on their website and social media!


Section 1: Ingredients


  • 1/2 cup whole rolled oats

  • 1/2 cup almond milk or light coconut milk, more as needed

  • 1/2 teaspoon maple syrup

  • Pinch of sea salt

  • Desired toppings from above


  • In a small jar, combine the oats, almond or coconut milk, maple syrup, and salt. Stir and chill overnight.

  • In the morning, scoop the oats into a bowl, stir in more almond or coconut milk, if desired, for consistency. Top with desired toppings.

  • Alternatively, for a grab-and-go breakfast, you can assemble the overnight oats in jars with the toppings the night before.


Make these vegan by using maple syrup in place of the honey.


Cherry Berry with Chia & Yogurt

A classic antioxidant-filled combo. Since it’s wintertime, I used frozen fruit (tart cherries and blueberries) in my bowls. Then, I topped them with Greek yogurt, chia seeds, and a drizzle of maple syrup.

Coconut Turmeric

An unexpected breakfast bowl filled with anti-inflammatory spices! Make the base recipe with coconut milk, and stir in a heaping 1/8 teaspoon ground turmeric and 1/4 teaspoon cinnamon. In the morning, dress it up with mango, dried currants, hemp seeds, and coconut flakes.

Sweet Sesame Tahini

I love tahini so much that now I’m eating it for breakfast! This pretty bowl is topped with a big scoop of tahini, pomegranate arils, chopped dried apricots, sesame seeds, and crushed pistachios. To make it sweeter, add a drizzle of maple syrup or honey.

Chocolate Chip Cookie

If you’re trying to get your kids (or husband) to eat oats, this one is for you :). Add 1/4 teaspoon vanilla extract to the base recipe the night before, and in the morning, top it with almond butter or peanut butter, chocolate chips, and chopped almonds for crunch.




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