Easy, and healthier than cooked oats.

Created by: Crystal Owens, A Pumpkin & A Princess

Prep: 5 minutesCook: 8 hoursTotal: 8 hours 5 minutes

Ingredients

• • 1⁄3 cup old fashioned oats (not instant)
  • 1⁄3 cup Greek yogurt (vanilla or plain)
  • 1⁄2 cup milk
  • Bananas, sliced (optional topping)
  • Granola (optional topping)
  • Honey (optional topping)

MORE INFO

How To Make Overnight Oats

• Oats: I call for readily available rolled/old-fashioned oats for this recipe. They’re the best choice for optimal texture here. Quick oats are already broken down and will turn out much soggier—not ideal for your breakfast! On the contrary, steel-cut oats take much longer to soften, and even overnight won’t break them down enough to enjoyably eat. Reserve your steel-cut oats for cooking in your Instant Pot instead.
• Chia Seeds: Chia seeds are mild and nutty and complement lots of dishes, whether they’re savory or sweet. When you soak chia seeds in liquid, they become gelatinous, which helps hold your overnight oats together without ever having to cook them. Additionally, chia seeds add nutrients and protein to your oats. Win-win!
• Cinnamon: Use more than I call for or omit it completely if you don’t have any on hand. But in my opinion, cinnamon’s sweet and smoky notes are perfect for these overnight oats.
• Milk: Use any type of milk you like, from 2% to non-dairy! I use oat milk most often, just to keep on theme. If you do go non-dairy, try to find an option that is made of as few ingredients as possible (for example, just oats and water with no added oil or gums), so it doesn’t interfere with the texture of your overnight oats.
• Yogurt: After testing with and without yogurt, I really preferred how the yogurt thickened the oats. Greek yogurt is my preference (can’t say no to the added protein), but regular yogurt can be used as well. Feel free to sub for non-dairy yogurt or leave it out entirely to keep your oats dairy-free.
• Honey: To balance it all out, a touch of sweetness completes the meal. I highly suggest including this to make breakfast seem like a treat.
• Toppings: This is the fun part! Once you’ve got your base down, you can feel free to add additional toppings and mix-ins. Some of my favorite toppings include peanut butter and raspberry jam for a PB&J vibe, classic banana and walnuts (à la banana bread), or even a little espresso powder stirred in for an extra pick-me-up, but get creative! Here are some guidelines:

Overnight oats really couldn’t be easier to make, and take a few simple steps. First, combine the dry ingredients: oats, chia seeds, cinnamon, and salt.

Then add the liquids. I call for milk, honey, and yogurt for the perfect combo of creamy and sweet.

Mix it all together, spoon into jars, bowls, containers, whatever’s convenient, then cover and refrigerate until you’re ready to enjoy for breakfast!

And have fun with the toppings!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Find the perfect ratio. My ideal overnight oats ratio is 1:1 of oats to milk, then half the amount of yogurt. So in this recipe, I use 1 cup of oats, 1 cup of milk, and then 1/2 cup of plain Greek yogurt. This gives me the perfect Goldilocks consistency I’m looking for: not too thick, and not too thin. Once you’ve got the ratio down, the possibilities are endless when it comes to getting creative with your milk, mix-ins, and toppings.
• Have fun with the seasonings. Cold foods like overnight oats need a little added oomph, so the honey and pinch of salt go a long way here. You can feel free to swap the sweetener for something else, but don’t skip them!
• Save the mix-ins for the morning. Anything that you want for crunch or texture—like fresh fruit or nuts—should be added to your overnight oats in the morning. Pull your oats from the fridge, give ’em a good stir, then go to town with your toppings.

Overnight Oats Variations

• Blended Overnight Oats: If you love overnight oats but are looking for a slightly different texture, then you need to try this blended version. The result is a thick, almost pudding-like texture, and I’m obsessed.
• PB&J Overnight Oats: The combination of peanut butter and jelly is one of the most nostalgic flavor combos, and it works especially well in these oats.
• Mango Overnight Oats: Not only does mango add a tropical, sweet bite to these oats, but there’s a secret ingredient that makes them oh so creamy.

Storage

Oats—without toppings—will keep in the fridge for around 5 days, making this a perfect make-ahead breakfast you can store in the fridge all week, then grab when you need it! Batch it ahead of time and add your toppings when you’re ready to enjoy.

another recipe

1. In a medium bowl or large glass container, combine oats, chia seeds, cinnamon, and salt. Add milk, yogurt, and honey and stir to combine. Cover and refrigerate overnight.
2. When ready to serve, stir oats and top with desired toppings.
3. Make Ahead: Oats (without toppings) can be made 5 days ahead. Keep refrigerated.

Watch original video

• • Two tortillas
  • Two eggs
  • Cottage cheese (or feta)
  • Salt & Pepper (or GTP)
  • Parsley
  • Optional diced tomato
  • Optional meat
  • Grated Cheese

1. 1. Oil a pan slightly smaller in diameter than your tortillas
   2. Dip the edge of one tortilla in water, and put in pan
   3. Add 2 beaten eggs
   4. Sprinkle with cottage cheese or feta cheese
   5. Season
   6. Top with grated cheese
   7. Put other tortilla on top and flatten it – sealing edges
   8. Cover, put onto medium heat, and cook for about 10 minutes
   9. Butter top before flipping
   10. Carefully flip tortillas
   11. Cover for another 10 minutes
   12. Turn out on plate and cut into wedges

1. 1. Lightly grease muffin tin
   2. Break 4 eggs into a bowl
   3. Add 1-2 TBL whole milk or cream
   4. Add scant salt
   5. OPT: ham, sausage, black olives, chopped bell, diced onion, chopped cilantro, corn, spinach – Max 3 – up to 1/4 C each
   6. Add 2 TBL shredded cheese
   7. Distribute into muffin tins – only half way
   8. Bake 350º for 20-25 minutes
   9. Plate with bread or English muffin

This recipe was adapted from the Easy Eggwich by Ontel.  I bought this on Amazon and it works just as promised.  I’ve moved into a smaller apartment, where space is at a premium, so this recipe uses a small round ramekin instead of the Original Eggwich.  Still… if you have room, buy the Easy Eggwich.

Basic Recipe

• Wipe a round ramekin with Crisco, butter, or spray with Pam
• Beat an egg in a separate container and place into the ramekin
• Add toppings (two max) bacon, sausage, cheese, olive, ham, etc
• Put into microwave and cover with a tea plate
• Microwave 60 seconds on high
• The glass will heat up.  BE CAREFUL.  The Easy Eggwich container does not heat up.
• Turn out on a prepared English muffin or other container – add toppings as desired

Options from Easy Eggwich

• CONTAINER:   English muffin, biscuit, bagel, croissant, waffle, pancake, Texas toast, corn muffin, ciaatta bun, flatbread, wraps, potato buns, street taco tortillas, pitas, and more
• MEAT FILLING:   Bacon, sausage, sausage links, ham, pork roll, Canadian bacon, maple bacon, turkey sausage, chorizo, corned beef, prosciutto, soppressata, and more.
• SPECIALTY TOPPINGS to use BEFORE cooking:  (mix in with egg) Onions, salsa,diced tomatoes, mushrooms, and more.
• SPECIALTY TOPPINGS to use AFTER cooking:  Avocado, salsa, sliced tomatoes, lettuce, spinach, sprouts, tater tots, hashed browns, and more.
• CHEESE TOPPING:   Cheddar, Swiss, Provolone, pepper jack, Muenster, goat cheese, feta, cream cheese, Manchego, Cotija, and others  (Grandpa’s suggestion:  put cheese on AFTER cooking)

Eggwich Variations

PLEASE NOTE:  I’ve intentionally omitted amounts to use.  Please use your judgement to use whatever amounts best suits your personal taste.  DO NOT, however, use too much tomato or cheese, as it will prevent the egg from congealing.

Sausage and Waffle Eggwich

1. Prepare Eggwich from basic recipe as shown above
2. Cook sausage patty and place on one waffle
3. Top with the egg.
4. Add maple syrup
5. Option:  Add second waffle to top of the stack
   1. Option:  Use a pancake rather than a waffle

Croissant Eggwich with Apple Bacon & Cheddar

1. Prepare Eggwich from basic recipe as shown above
2. Cook bacon and place on toasted croissant
3. Layer thin apple slices on top of the bacon  (tart apples are best)
4. Sprinkle with Grandpa’s  CinnaSugar
5. Add cooked egg, and top with shredded cheddar
6. Finish with other half of croissant

HINT:  You can place apple slices on a plate, and sprinkle with CinnaSugar, then microwave for 40 seconds to add a caramel flavor to your Eggwich.

Eggwich with Bacon, Avocado and Cheddar

1. Saute onion, diced tomato and bacon
2. Prepare Eggwich from basic recipe as shown above
   WITH THE EXCEPTION of placing onion mixture on top of beaten egg
3. Cook in microwave according to directionsw.  Since onion, tomato and bacon are already cooked and warm, you do not need to extend the time
4. Prepare two slices of wheat toast
5. Spread avocado on the toast
6. Top one slice with a slice of cheese
7. Top with the egg, and then the second slice of toast

Pizza Eggwich

1. Saute onion, diced tomato
2. Add garlic powder, basil and oregano just before finished
3. Prepare Eggwich from basic recipe as shown above
   WITH THE EXCEPTION of placing onion mixture on top of beaten egg
4. Cook in microwave according to directions.  Since onion mixture is already cooked and warm, you do not need to extend the time
5. Place cooked egg on a piece of warmed flatbread or pita
6. Top with shredded mozzarella and Parmesan cheese, grated
7. Optionally top with Grandpa’s Thunder Powder

TIP:   You can use alternate pizza ingredients such as pepperoni, bell pepper, black olives, jalapeños, sausage, etc.

Mediterranean Eggwhites

1. Separate yolk from two eggs and set aside for later use
2. Beat the egg white with a little bit of onion or garlic powder
3. Saute spinach and diced tomato just until spinach has fully wilted
4. Prepare Eggwich from basic recipe as shown above – using your egg whites
   WITH THE EXCEPTION of placing spinach mixture on top of beaten egg
5. Cook in microwave according to directions.  Since spinach mixture is already cooked and warm, you do not need to extend the time
6. Add cooked egg to the top of a warmed piece of pita bread
7. Top with a thin slice of white cheddar
8. Top with remaining pita half

Chorizo Jack Eggwhich

1. Form chorizo into a thin patty and cook in skillet
2. Prepare Eggwich from basic recipe as shown above
3. Place chorizo and egg on a baguette
4. Top with pepper jack cheese
5. Optional:  Add salsa
6. Optionally top with Grandpa’s Thunder Powder
7. Top with remaining baguette

Eggwich Burrito

1. Saute onion and green bell pepper
2. Add cumin just before finished
3. Prepare Eggwich from basic recipe as shown above
   WITH THE EXCEPTION of placing onion mixture on top of beaten egg
4. Cook in microwave according to directions.  Since onion mixture is already cooked and warm, you do not need to extend the time
5. Meanwhile put a tortilla on a plate
6. After egg has finished, put tortilla into microwave for 15 seconds
7. Halve the eggwich and put onto the tortilla
8. Top with shredded Mexican blend cheese
9. OPTIONAL:  Add sour cream or salsa or guacamole
10. Optionally top with Grandpa’s Thunder Powder
11. Roll burrito (fold one end to contain ingredients, then roll the tortilla)

Eggs Benedict Eggwich

1. Toast your English Muffin, and cook (or warm) your Canadian bacon
2. Prepare Eggwich from basic recipe as shown above
   WITH THE EXCEPTION of DO NOT BEAT THE EGG
   1. Put the egg into the cooker with the yolk intact
   2. Add 1/2 tsp of water over top of the egg – DO NOT BEAT IN
   3. This will steam the egg
3. Cook in microwave according to directions.
4. Put your Canadian bacon on your English muffin
5. Top with poached egg
6. Top with Grandpa’s Hollandaise
   • Usually, I use Knorr’s Hollandaise Powder.  It’s ALMOST as good as from scratch, and a hell of a lot easier.
7. Garnish with parsley

For two medium personal sized ramekins

1. Preheat oven to 350º
2. 1 C large crumbles of old donuts
   • Put into bottom of a lightly greased ramekin
3. Cut 1-2 apples into dice-sized pieces
4. Toss in 1 tsp lemon juice or citric acid water
5. Strain liquid from apples into a mixing bowl
6. Toss the apples in 2 TBL CinnaSugar
   • Put apples over top of donut crumbles
7. In the apple container, add 2 TBL lemon or citric acid water
8. Add 1/3 C brown sugar to the water
9. Add 1/4 C whole milk or buttermilk
   • Mix to dissolve – set this SYRUP aside
10. Mix 1/4 C brown sugar into mixing bowl
11. Put 1/2 C Bisquick into mixing bowl
12. Add 2 TBL butter
    • Cut above three ingredients together
13. Put flour mixture over top of apples
14. Pour the Syrup over top of the flour mixture
15. Bake 45 minutes
16. Serve warm

This is a special recipe for Eliseo.

1. Roll fresh brioche bread flat
2. Spread with cinnamon mixture
   • 1/4 C Brown sugar
   • 3 TBL Softened butter  (not melted)
   • 1 TBL Cinnamon
3. Mix number 2 ingredients to create a spread
4. Optional spreads:  Nutella in Cinnamon cream cheese mixture
5. Roll into tube
6. Cut (without pressing too hard) into 1/2 inch “coins”
7. Dip in traditional French toast mixture
   • Milk, egg, cinnamon, nutmeg, vanilla
8. Cook in skillet until browned

1. Beat three eggs
2. Mix with 1/2 C shredded cheese
3. Add 1 TBL Bisquick
4. Pour into a waffle maker and let cook 3 to 3 1/2 minutes

NOTES: 

• Because of the Bisquick, these will puff up a bit, so don’t overcrowd your waffle iron, or you will wind up with a mess.
• I like mine served with a side of salsa