Ingredients
The Basic Recipe
3/4 cup + 1 tablespoon (6 1/2 fluid ounces) milk (any kind)
1 scant tablespoon (10 g) ground chia seeds (or ground flaxmeal)
3/4 cup + 2 tablespoons (85 g) certified gluten free old fashioned rolled oats
1/8 teaspoon kosher salt
Granulated sugar, to taste (optional)
Banana Flavor
1/2 cup + 1 tablespoon (4 1/2 fluid ounces) milk (any kind)
1 large ripe banana (100 g), mashed
1 scant tablespoon (10 g) ground chia seeds (or ground flaxmeal)
1/2 teaspoon ground cinnamon
3/4 cup (75 g) certified gluten free old fashioned rolled oats
1/8 teaspoon kosher salt
Granulated sugar, to taste (optional)
Chocolate Peanut Butter Flavor
1 cup (8 fluid ounces) milk (any kind)
1 scant tablespoon (10 g) ground chia seeds (or ground flaxmeal)
1 tablespoon (5 g) unsweetened cocoa powder (natural or Dutch-processed)
2 tablespoons (32 g) smooth peanut butter
3/4 cup (75 g) certified gluten free old fashioned rolled oats
1/8 teaspoon kosher salt
Honey or maple syrup, to taste (optional)
Yogurt Variation
1/2 cup (4 fluid ounces) milk (any kind)
1/2 cup (114 g) yogurt (any kind, but I like plain)
1 1/2 teaspoons (6 g) ground chia seeds (or ground flaxmeal)
3/4 cup (75 g) certified gluten free old fashioned rolled oats
1/8 teaspoon kosher salt
Granulated sugar, to taste (optional)
Optional Toppings
Sliced bananas
Sliced strawberries
Strawberry syrup*
Nuts, seeds, small pieces of dried fruit, miniature chocolate chips
Toasted coconut chips
Nut butter
More sugar, of any kind (maple syrup, honey, granulated sugar, brown sugar, coconut sugar, sugar in the raw, etc.)
*To make strawberry syrup, place hulled frozen or fresh strawberries in a medium-size, heavy bottom saucepan with 1/8-inch of water, about 1 tablespoon granulated sugar per 1/2 pound of strawberries (or more to taste) and a pinch of kosher salt. Bring to a simmer over medium heat and continue to cook until the strawberries are soft and beginning to break down. Remove from the heat and puree with an immersion blender, in a standard blender (be careful blending hot liquids as they expand during blending) or in a food mill. Store cooled syrup in a sealed container in the refrigerator.
Directions
For the basic recipe, in a container that holds about 16 fluid ounces, place the milk and chia seeds or flaxmeal, and mix to combine well. Add the oats, salt and optional sugar, and mix to combine well. Cover the container and place in the refrigerator for at least 4 hours and up to 3 days.
To make the banana flavor, in a container that holds about 16 fluid ounces, place the milk, mashed banana and chia seeds or flaxmeal, and mix to combine well. Add the cinnamon, oats, salt and optional sugar, and mix to combine well. Cover the container and place in the refrigerator for at least 4 hours and up to 3 days.
To make the chocolate peanut butter flavor, in a container that holds about 16 fluid ounces, place the milk, chia seeds or flaxmeal, cocoa powder and peanut butter, and mix to combine well. Add the oats, salt and optional honey or maple syrup, and mix to combine well. Cover the container and place in the refrigerator for at least 4 hours and up to 3 days.
To make the yogurt variation, in a container that holds about 16 fluid ounces, place the milk, yogurt, and chia seeds or flaxmeal (note that this variation uses less chia/flax), and mix to combine well. Add the oats, salt and optional sugar, and mix to combine well. Cover the container and place in the refrigerator for at least 4 hours and up to 3 days.
Serve cold, or remove the container from the refrigerator for about 30 minutes before serving to allow it to come to room temperature. Add toppings before serving.
Love,
Nicole
https://glutenfreeonashoestring.com/overnight-oats/