Creamy Mango & Almond Overnight Oatmeal
Here we are at the beginning of another new year, and so many of us are making resolutions to be better versions of ourselves. We vow to eat more vegetables, drink more water, eat breakfast. Sounds simple enough, right? I think the potential downfall starts with lack of time; time to plan a proper meal, time to grocery shop for the best ingredients, time to prepare said meal with care, taking the time to sit down and enjoy it. I think that’s why I like smoothies so much. It takes less than five minutes to blend up breakfast... a meal in a glass. Then I can just grab my coffee, grab my keys, grab the hand of my toddler and scurry off to school or our first appointment of the day. It’s just so easy. I like easy.
Speaking of easy, portable breakfasts, I also love overnight oats. I was introduced to it a couple of years ago by a family member. This changed my world! How can oatmeal, traditionally so warm and comforting, become a refreshing and dessert-like, yet healthy breakfast food? Magic (and science)! All the work is done (you guessed it) overnight in the refrigerator. The oats soak up your dairy product of choice, frozen berries thaw and slightly melt into the mixture, a dollop of Greek yogurt helps to thicken and add creaminess while honey, spices and extracts perfume it with sweetness. This is truly something special in one small cup.
You can look on Google or Pinterest for numerous overnight oat recipes, but let me start you off with my favorite one: frozen mango, almond extract, nutmeg and slivered almonds. It’s sweet and creamy with a little crunch. Now this is one New Year’s resolution I can be happy about sticking to!
- 1/2 cup old fashioned oatmeal
- 1/2 cup almond milk (or other milk)
- 2 Tablespoons Greek yogurt (any flavor)
- 1/2 cup diced frozen mango (or other fruit)
- 1 Tablespoon honey or agave/maple syrup)
- 1/2 teaspoon almond extract
- 1/8 teaspoon freshly grated nutmeg
- punch of fine sea salt (optional)
- 1 Tablespoon toasted slivered almonds (optional)
Choose a small container that can be sealed with a lid, such as a Mason jar or Weck jar. I use these “working glasses” with lids. You can either mix all the ingredients together in a bowl and spoon it into the jar or layer the ingredients as shown (first the oatmeal, then nutmeg and salt, Greek yogurt topped with honey/syrup and the fruit, and pour the milk and almond extract over the top). Cover and refrigerate at least 6-8 hours. When you are ready to eat it, stir it gently first, top with the toasted almonds and enjoy!
Makes one serving.