This post is sponsored by Bob’s Red Mill. All thoughts, feelings, and opinions are my own, and I thank you for supporting the brands that help make this site possible. For more delicious recipes and a coupon for $1.00 off any product, please visit BobsRedMill.com!
Do you remember when chai was a major thing circa 2000? It was everything. It was the new hot chocolate, paved the road for matcha, the means to get your buzz on sans coffee. Truthfully, I’m not altogether sure the chai craze ever dissipated – it was and is just.that.good. If you went to my high school and got caught ordering a soy chai at a local coffee shop, your cool status shot through the roof. GuarentEED to get a prom date at that point. And for a good reason: Chai’s on fleek.
Forever and always.
Keep calm and chai on.
Do you remember when overnight oats were a thing? Circa 2012 – Present? To summarize: they’re everything, super on fleek, forever and always, keep calm and overnight oat on.
Overnight oats is my favorite grab-and-go breakfast. Just think about the ease in which it all comes together. Stir up some ingredients in a jar, stick it in the refer, and pop it open for a nice cold brekkie? Brilliance, I say! I fancy making big batches of overnight oats, dividing it between individual jars, and eating on it throughout the week.
My favorite way of enjoying oatmeal is chai-style: warmly-spiced with cinnamon, ginger, cardamom, etc. To really ramp it up, I love using a real vanilla bean for added depth of flavor. If you’ve never used a vanilla bean, it’s easy! You simply cut a slit down the length of the bean with a sharp paring knife, then open the slit to scrape out the small vanilla beans. The effort is well-worth it given how much flavor you get!
Using full-fat canned coconut milk, this oatmeal turns out super rich and filling. To cut down on the fat content, you can use any non-dairy milk of choice. Pure maple syrup is my sweetener of choice, but you can also use honey, agave, coconut sugar, or brown sugar. Serve with cacao nibs, or dark chocolate chips for a real treat! I also generally eat my oatmeal with sliced banana and blueberries – you can add any in-season fruit to your liking.
Keeping this a gluten-free breakfast, I used Bob’s Red Mill’s Gluten-Free Old Fashioned Rolled Oats. I’ve also been known to use Bob’s quick oats and steel cut oats for overnight oatmeal, but find the old fashioned to be my all-time favorite.
All things added together, we end up with a flavorful, satisfying, and healthful breakfast that can be made for your busy work week or shared with friends and family. Note: you can also prepare this exact recipe and serve it warm by cooking it on the stove top. The versatility is real here.
Keeping calm and Vanilla Chai Overnight Oat-ing on since 2016.
Ingredients
- 1 (14-ounce) full-fat canned coconut milk* or non-dairy milk of choice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 pinch allspice less than 1/8 tsp
- 1 pinch ground cardamom less than 1/8 tsp
- Pinch sea salt
- ½ large vanilla bean scraped
- 3 to 4 tablespoons pure maple syrup plus more for serving
- 1-½ cups Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats
Instructions
-
Add all of the ingredients for the overnight oats to a large jar. Stir, seal, and refrigerate overnight (or at least 2 hours). When ready to serve, stir well and taste for flavor. Add more pure maple syrup, and/or cinnamon to taste.
lately, i have been drinking cold chai lattee and its sooo good. i wonder if i could use that liquid potion to make overnight oats.. chai is my life 🙂
I’m ashamed to admit this but I’ve never tried overnight oats. I’m pretty sure that means I’m not a real food blogger. BUT I think this is the perfect recipe for me to finally jump on the bandwagon with. The vanilla chai flavor would be so magical to wake up to. Way better than a chai latte! 😉
Phew! What a relief! It means I am not the only one that have never tried overnight oats. I wish it was tomorrow morning already! I’ve got hemp milk and found some desiccated coconut which I am going to add. The flavors should be pretty the same.
So I LOVE chai flavored anything- muffins, coffee cake, blondies, oats, whatever it is, you name it. But recently, I just CAN’T drink actual chai! It’s too sweet for me and I’m pretty mad about it. Luckily, that just leaves more room for chai infused treats 🙂
Who knew overnight oats could be so delicious and decadent?! 😉
I used to make overnight oats like it was my JOB…and I’m not sure what happened. I suspect this chai flavor is what I need to re-infatuate myself with them.
so so so many ads on your blog page! Makes it so hard to read an enjoy your posts. :(((
Most amazing overnight oats recipe I’ve tasted. Creamy, thick and decadent,. Perfect for early autumn mornings. It took me 10 minutes to prep 3 bowls!!!!! That’s amazing and a time saver in the morning.
Thanks for such an awesome recipe.
Pingback: Banana Bread Overnight Oatmeal - The Roasted Root
Pingback: Overnight Oats with Chia Seeds, Strawberries, and Slivered Almonds
Pingback: Peaches and Cream Overnight Oats - The Roasted Root
Pingback: 11 Healthy Breakfast Ideas Loaded With Good-For-You Protein – Meladeum
Pingback: Banana Bread Chia Pudding - The Roasted Root
Julia, I just found this and had to make it right away! What great flavors! It’s a perfect substantial breakfast, even though I used almond milk instead of the coconut milk and I forgot the cacao nibs… Thank you.
I’m so happy you enjoyed it, Connie! Thanks so much for the feedback! xo
Pingback: The Most Delicious Overnight Oats Recipes - Our Balanced Mess
Pingback: 8 Easy On-The-Go Breakfast Ideas | Kapi‘o News
Pingback: lolfoodie » Blog Archive » Pantry Recipe Ideas for Eating Well During a Pandemic
would this be too much for a 14 oz jar?