Wait, what? Where did the summer go? I know, I know, I was away for the vast majority of the time and even though it was a LONG stay in France this summer, it feels like it went by in a flash. So, next week I am back to school for planning week. Then, in 2 weeks I will be back teaching. But wait – I’m not (quite) ready!!!
For this month’s Kraft Canada #whatscooking assignment, I’ve been inspired by my favourite meal of the day – breakfast – which just so happens, for me anyway, to be the most important one too. If I don’t eat a decent breakfast, I will be hungry (and grumpy) all morning and that’s not what any teacher needs to be feeling, especially in September when life is so busy!
If you can believe it I’ve never tried “overnight” oats (though it seems to be pretty popular in food blog land) – mostly because I have never been a fan of warm oatmeal (or “porridge” as we called it growing up). I’ve tried with oatmeal countless times but just don’t like it that much. What I DO like though is bircher muesli – something I was reminded of when I read Lynda (of Taste Food)’s post last month – so when I saw an “overnight oatmeal” served cold on the Kraft Canada site, I was inspired to “Bircher it up” a little.
- 2 tablespoons Kraft All-Natural smooth peanut butter
- ½ cup 0% plain Greek yoghurt (or whatever plain yoghurt you prefer)
- 1 cup thick cut (not instant or quick cook) rolled oats
- ½ cup water
- 2 teaspoons honey
- To serve
- per person, about ¼ cup milk (I used skim)
- Mixed berries
- Mixed seeds or nuts
- In a small bowl whisk the peanut butter until soft.
- Add the yoghurt to the peanut butter and whisk to combine until smooth.
- Mix the oats with the water and add the honey.
- Add the yoghurt mix and stir to combine.
- Cover and place in the fridge overnight.
- To serve:
- Divide the mixture into 3 bowls.
- Pour over milk and stir to loosen the oats
- Top with the berries and seeds/ nuts.
Verdict? I’m a fan! This combination, with the peanut butter, yoghurt and seeds is a filling one so a little goes a long way. Bonus? It’s quick to prepare both the night before and the morning you eat it – even more so if you have all the toppings pre-cut and ready to go! I can see a lot of this in my future this fall and beyond!
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.
Thank you for the link, Mardi! Peanut butter is a brilliant addition, in fact I think I’ll try this with almond butter, too.
Oh that would be great too!
Great idea, Mardi! I enjoy the simplistic method of pouring almond milk over a mixture of granola and oats, letting it sit in the fridge overnight, then enjoying the texture in my mouth the following morning. Your recipe may take me away from my “Minimalistic” habit .. I’ll certainly give it a try! Thank you for continuing to share! Mahalo et Merci, Bill Facker
It’s definitely an easy recipe but so satisfying!