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This chia seed oatmeal is a hearty, delicious breakfast that will keep you feeling full. It’s simple to make ahead of time, so breakfast is ready in the morning.
Overnight oats are perfect for a busy morning. They’re ready to go when you need them, so you get out the door quickly.
This chia seed oatmeal is even more filling than regular oatmeal. The chia seeds expand in your stomach, making you feel full for longer. I love to have this breakfast when I know I have a busy morning ahead of me.
This is a basic recipe for chia overnight oats, and it can be dressed up with some add-ins in the morning. I like to add raspberries, strawberries, and bananas along with walnuts or almonds. A drizzle of peanut butter and a few coconut flakes are delicious, too.
Chia Seed Oatmeal Step by Step Instructions
Step One: Prepare the wet ingredients
In a large bowl, stir together the oat milk and the pure maple syrup.
Step Two: Add the dry ingredients
Add the oats, chia seeds, cinnamon, and salt. Stir to combine evenly.
Step Three: Transfer the mixture to individual containers
Divide the oat mixture into individual containers. A one-cup mason jar will be full, and a pint jar will be half full.
Step Four: Cover the chia seed oatmeal and refrigerate
Put a lid on each container, and place the covered containers in the fridge overnight. In the morning, top with berries, nuts, or any other desired toppings. Serve cold or warm.
This recipe serves four, and it generates fairly large servings. You can divide the oatmeal into smaller jars if you don’t have a big appetite in the morning.
Chia Seed Oatmeal Tips and Frequently Asked Questions
It isn’t necessary to soak the chia seeds. They quickly absorb the liquid from the oatmeal mixture, and they add a nice bit of texture to the oatmeal.
This recipe is for overnight oats, but you can make chia seed oatmeal with regular stove top oatmeal, too. I like to cook the oats according to the package directions, then stir in the chia seeds. Let them soak into the oatmeal while it cools.
I like to use old-fashioned rolled oats for this recipe, but quick oats are steel cut oats could be used as well. I prefer to cook the oatmeal when using steel cut oats.
You can add any of your favorite toppings. Some combinations include raspberries and blueberries, bananas and mini chocolate chips, and strawberries, pecans, and shredded coconut. Drizzle with a bit of extra sweetener such as pure maple syrup, honey, or agave nectar if desired. But if you’re adding banana to the chia seed oatmeal in the morning, you can skip the extra sweetener. A ripe banana will sufficiently sweeten the oats.
Chia Seed Oatmeal
- 3 cups oat milk or other milk of choice (e.g. almond milk)
- 1 tbs pure maple syrup or to taste
- 3 cups rolled oats
- 3 tbs chia seeds
- ½ tsp cinnamon
- Dash of salt optional
- Toppings as desired such as berries, banana, nuts, peanut butter, chocolate chips
- In a large bowl, combine the oat milk and pure maple syrup. Add the rolled oats, chia seeds, cinnamon, and salt. Stir to combine evenly.
- Transfer the mixture to storage containers. I like to divide it into 4 portions using mason jars. One cup jars will be filled to the top, or pint jars will be halfway full.
- Refrigerate the chia oatmeal overnight. In the morning, microwave the mixture for up to a minute if desired. (This can also be eaten cold.) Top with your favorite oatmeal toppings, such as berries, banana, dried fruit, nuts, peanut butter, and coconut flakes. These jars of oatmeal can be stored in the refrigerator for several days.
This chia oatmeal recipe costs $1.99 to make, or $.50 per serving. If you use homemade oat milk, the cost of this recipe is $.32 per serving. Fresh fruit and nuts will add a bit to the total price, but it will still be well under $1 per serving. This affordable, nutritious make-ahead breakfast is a great way to start your day.
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