Overnight Oats...why didn't I do this sooner?!

these all sound too good to miss!

thanks, Carolyn

Bump!!

bump for later!!!

Found this on Pinterest and it is MY FAVORITE - I usually make it Sunday day time, put the 7 servings in containers and refrigerate, then take one each am - use the reheat micro setting then top with raspberries or blueberries. ADDICTED! Think I'll try some of the ones on here for variety!

Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal
By Monica Servings: 7 (3/4-cup) servings

Ingredients
•2 medium ripe bananas, sliced (approx. 2 cups)
•2 (14 oz) cans light coconut milk*
•1/2 cup water
•1 cup steel cut oats
•2 tablespoons brown sugar
•1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
•1/2 teaspoon cinnamon
•1/4 teaspoon nutmeg (I've actually never added the nutmeg)
•1/2 teaspoon vanilla
•1 tablespoon ground flax seed
•1/4 teaspoon salt
•Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. > I don't do it this way, but thought I'd leave it in just in case
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Weight Watchers PointsPlus: 6 pts per 3/4 cup serving - I used the recipe function on here and figured out that it's Just under 200 cal/serving (3/4 c) (194 to be exact)

This (and maybe the buffalo style crockpot chicken) has to be the best find here on MFP. For those who haven't tried it yet, or are a little skeptical about cold "uncooked" oatmeal, I urge you to give it a try. Depending on your calorie needs for the day,you can edit the recipe to make 250 - 500 calories of pure healthy refreshing deliciousness that will keep you satisfied for a long time.

I make the basic recipe adapted for triple chocolate, banana and peanut butter oats, coming in just under 410 calories and it is so good I think about making it for maybe two meals a day.

Ingreds added to mason jar in this order:

1/3 cup chocolate almond milk (40 cals)
1/4 cup old fashioned uncooked oats (75 cals)
1/4 fat free fage plain greek yogurt (33 cals)
1 T unsweetened cocoa (10 cals)
2 tsp chia seeds (40 cals)
2 tsp honey (30 cals)
6 T chocolate PB2 (135 cals - because I like PB2)

Shake, then add:

1/2 banana, sliced, then stirred in (45 cals)

Chill overnight, and seriously consider setting your alarm earlier than normal to enjoy earlier than normal.

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Bump! Gotta try this. :-)

Bump!

I know. . . sounds so convenient. Try it!!!!!

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Overnight oatmeal is the new breakfast of champions.

I do mine with a 1/2 chopped banana, 1 cup light soy milk, 1/3 cup water, 1/2t tsp stevia and a tsp of instant coffee- it's AMAZING!

this sounds delicious!

the longest I've done is about 18 hours in advance- I think it may get a bit too "gummy" if you leave them for too long. It's important to remember to leave the oatmeal UNCOVERED in the fridge- and to always add a dash of salt. My overnight oatmeal has been even better with these additions.

Bump! How long do these last in the fridge? Can I make them for each day of the week all at one time ?

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Do you have the calories and fat and other nutrition valules on those they sound really good.

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