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Breakfast at Sophie’s: all about oats

Sophie Leopold

Overnight oats are the cornerstone of make-ahead, no-brainer (but brain fueling) breakfasts. Cold oats are a hearty, yet refreshing way to start the day. This humble grain can hold vast appeal for college students. Most oats, even organic or gluten free varieties, are inexpensive at a few dollars per pound. Preparing breakfast the night before takes the guesswork out of morning routines, ready to grab and go if needed. With no advanced culinary skills required, every dorm kitchen novice has the potential to master overnight oats.

Start with a base of ½ cup oats and ½ cup milk. I like unsweetened almond or coconut milk, but regular works just as well. Combine your oats and liquid in a small jar or other small, lidded container. Now, time to customize. Mix-ins should work together to add both flavor and nutrients. Chia seeds are great a source of healthy fat, but also act as a binder for creamier oats. Play around with enhancement like a teaspoon of cinnamon or vanilla extract. A tablespoon of plain cocoa powder turns oats into a guilt-free dessert like experience.

Allow time to sit refrigerated for a least a few hours, or as the name suggests, overnight. In the morning, continue to jazz them up with whichever toppings you’re in the mood for. Any of your favorite fruits, fresh or dried, are perfect companions to overnight oats. Try a dollop of Greek yogurt, any nuts or seeds, coconut flakes, or nut/seed butter. If you need a bit of extra sweetness, try going the natural route with pure maple syrup or honey.

For more delicious inspiration and in-depth instruction, refer to the links below. Additionally, a quick Pinterest search offers a trove of recipe ideas.

Flavor combinations from Love and Lemons https://www.loveandlemons.com/overnight-oats-many-ways/

Recipe from Genevieve Ko via New York Times Cooking https://cooking.nytimes.com/recipes/1019516-overnight-oats


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