Summer overnight oats are made with fresh local ingredients. They are easy to make and just perfect for an on the go breakfast.
This week a few of my blogging friends and I are celebrating farmer’s market week, and we are bringing you a week full of farm fresh recipes. My first find is these overnight oats. A few weeks ago I went to a local farmer’s market and picked up locally grown oats, peaches, and blueberries. Everything was so fresh, I found myself eating these for breakfast all week long.
Even though overnight oats are kind of passe now, they are so easy to make and transport. The thing that I like the most about overnight oats is that they are far from boring, there are so many different ingredients you can add to them. I make up a few jars at one time, and I have my breakfast ready to go for the week. One less thing to worry about on those busy mornings!
The base ingredients for these overnight oats are pretty basic; oats, chia seeds, almond butter and filtered water. They are gluten free, dairy free, vegan and the almond butter and chia seeds add an extra punch of protein.
- ½ cup old fashioned rolled oats - not instant
- 1 tablespoon chia seeds
- 1 tablespoon almond or peanut butter
- 1 cup filtered water
- 1 medium peach chopped
- a handful of blueberries
- place oats into a pint sized mason jar or pint container
- add the chia seeds, nut butter, and water
- cover and shake or mix well
- add the peach and berries mix again
- place in refrigerator overnight
- top with fresh fruit and nuts if desired
- Add 1/4 cup Greek yogurt in place of nut butter
- Use any combination of your favorite fruit
- Stir in 1 1/2teaspoons of cacao powder and a 1/2 teaspoon (or more to taste) of organic maple syrup
Check out these recipes for more quick breakfast ideas:
Here are more Farmer’s Market Recipes. . .
#FarmersMarketWeek Monday Recipes
Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures
Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook
Cherry Stout Jam by The Redhead Baker
Farmer’s Market Breakfast Casserole by New South Charm
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline’s Cooking
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden