Overnight oats with chia seeds

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I have got to be honest. It took me a long time to get behind these overnight breakfast cereals. I did not dig the texture of the sole chia seed pudding - too crunchy - and there was something really off about the proportions for most overnight oats recipes. I experimented with proportions close to 10 times - I usually test my other recipes about 4 or 5 times before posting. I found making it taste as delicious as healthy food bloggers purports might just be a matter of opinion that I don't share.

The sweetness and flavor was my main concern beyond the sheer texture. What I found that gave me the best (and far most delicious) result was using plain almond milk - though those who enjoy vanilla might prefer the vanilla varietal - and a touch of molasses (over agave) for the sweetener. The thickness of almond milk helps add extra body to what could be too thin if using a skim or 2 percent option - with the benefit of being lactose free. I found molasses to add a complex and earthy vibe to what could really be a blah, one-note cup of cold oatmeal and chia seeds. If you're not a fan of molasses, honey quickly became my second favorite choice. 

While I didn't even begin to dabble with warm nut butters or chocolate-flavored batches, I found that my favorite toppings were fresh and preserved fruits with a touch of raw nuts. I know there are a gazillion more things you can slap on top of the an overnight oats recipe, but I leave that to you to push the boundaries of your palette and search Instagram for inspiration. Meanwhile, I might just be moving back to hot oatmeal in the morning...sans chia seeds with all of their antioxidants and Omega-3s. 

I thought the best way to do this would be in a single portion, as I prefer to prepare it one batch at a time. (aka This recipe serves one.)

What you need

1 cup almond milk (plain)

2 tbsp molasses

1/2 tsp cinnamon

1 small pinch salt

1/2 cup of instant oatmeal

2 tbsp chia seeds

Fresh raspberries or sliced peaches, to garnish

How to do it

Whisk together the molasses with the almond milk. Add the rest of the ingredients and stir to combine, until all ingredients have been coated with moisture. Place in a tightly sealed container or simply cover your mixing vessel with plastic wrap. Place in the refrigerator for at least 4 hours or overnight before serving. Give it a good stir, not neglecting the bottom of the bowl or cup, and top with fresh fruit when you're ready to serve. Leftovers should be stored in the fridge and can last for up to a week.