You can prep overnight oats 2 to 3 days in advance, but food safety is key, a healthy (PUMPKIN BARLEY DESSERT) breakfast shouldn't cause an upset stomach. Follow these simple hygiene tips to keep your oats fresh.
Food Safety Tips for Overnight Oats
Use a clean,
dry, airtight jar: Residual moisture or unwashed containers can cause spoilage.
Always wash, dry, and sterilize if possible.
Avoid bare-hand contact: Use a clean spoon or spatula to layer oats, milk, yogurt, and toppings.
Seal tightly: A tight lid keeps out air, moisture, and fridge odors.
Add fruits just before eating: Fruits like bananas or berries may soften or
ferment over time.
Suggested
Ingredients for Overnight Oats
Rolled oats:
Creamy, not mushy, perfect for no-cook soaking.
Yogurt; Adds creaminess and probiotics for digestion.
Milk: Dairy or plant-based - almond, oat, or soy.
Fruits: Berries, bananas, apples, or local picks like mango, papaya, or dragon fruit.
(Blueberries, seemingly a favorite)
Nuts: Almonds, walnuts, or budget options like peanuts and roasted chickpeas.
Chia seeds: High in fiber and texture, but optional.
Ingredients (per taste and preference)
Rolled oats
Milk
Chia seeds (pre-soak or add enough milk to soften)
Walnuts
Blueberries
Method
Add rolled oats
to the bottle.
Pour in milk
until oats are just covered.
Stir in chia
seeds.
Add pecans
atop.
Seal the
bottle.
Refrigerate
overnight or for at least 4 hours.
Add blueberries before spooning it.
Overnight oats
can be served on a plate at home. A nice switch from eating straight out of a
jar or bottle.
Ingredients (per taste and preference)
Rolled oats
Milk
Yogurt
Roasted chickpeas
Blueberries
Method
Combine oats,
milk, and yogurt in a clean bowl.
Cover and
refrigerate overnight or for at least 4 hours.
To serve, spoon onto a plate, top with blueberries, and sprinkle with roasted chickpeas.
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