If you wait longer (or prepare them earlier in the evening the night before), you’ll notice a creamier texture. “A minimum of eight hours will be enough time for the oats to absorb all the flavors,” says Saidel. Assuming you’ve gotten a full night of sleep, your oats should be ready to eat when you wake up. Let your oats soak overnight in the refrigerator. (Check out the recipes below for some more fun spice add-ins.) 6. Try mixing vanilla extract into your oat mixture, or spices like cinnamon, nutmeg, or cardamom. In addition to tasting toppings, you can keep your overnight oats from tasting like a bland mess by adding a little extra flavoring. Adding a pinch of nutmeg during the colder months is a great way to feel festive without tacking on calories. In the winter, try flavors like apple cinnamon, peach cobbler, and pumpkin. During the summer, choose combos like strawberry and banana, pineapple and coconut, and a mix of other tropical fruits. Go seasonal for optimal freshness and a more budget-friendly bowl. Every Healthy Oatmeal Recipe You'll Ever Need.While any small container or single-serve cup works well, Seidel offers an Instagram-friendly tip: “Small glass Mason jars make for a really nice presentation, especially when layering with fruit to show all the wonderful ingredients, toppings and colors.” She also adds that airtight Mason jars maintain your oats’ temperature and travel well throughout the day. Whether you’re meal prepping for the week or making a single portion to eat at your cubicle, overnight oats are super simple to store. Plus, many instant oatmeal packets contain added sugar, so be sure to opt for a plain version if this is your oat of choice.Īnd if you follow a gluten-free diet, make sure your oats specify so on the label. “The only drawback to instant oats is that they can become very mushy when they're soaked overnight,” she says. Steel-cut, old-fashioned, rolled or instant oats all make for a solid bowl of oats, according to Saidel. Play icon The triangle icon that indicates to play 1.
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