10.16.2017

Easy Apple ONOs (Overnight Oats) for the Work Week

I recently started a new part time day job.  It's actually at my husband's alternative high school managing their student data.  It is a bit monotonous, but I'm a huge spreadsheet nerd and actually LOVE the quiet time to listen to music and chug away at my work.  It's also REALLY nice that Kevin and I are on opposite schedules, so when he is leaving for the day, I get there and vice versa on other days.  That allows us to trade off Ben, but still get family time together in the evenings for at least an hour before Ben goes to bed.

With this new job comes a predictable schedule, which is the best part.  We started sleep training Ben back when he was 6 weeks old, and now at one year old, he has always done best on a set nap and sleep schedule.  (This is 100% because of MyBabyCanSleep.com... if you're a mama or dada with a babe and NEED to get naps and sleep under control, I would recommend them to the moon and back!)  Predicability in work and nap schedules also finally means predictability in meal times for me!

I find it easiest to stick to my health goals by prepping meals ahead of time.  Lately breakfast has been a hard meal for me to fit in, so I took control this Sunday and made my breakfasts for the week.  This overnight oat (ONO) recipe is one I've made in single servings many times before, but with this busy mama's schedule, I needed to bump it up to 5 weekday servings.  Hope you enjoy!

Easy Apple ONOs (Overnight Oats) for the Work Week
Time: 10 minutes
Servings: 5 servings (approximately 1 1/2 cups each)


Ingredients:
    2 1/2 cups old fashioned rolled oats
    2-3 large apples (or 5 small), cored and finely chopped
    1/4 cup pepitas (raw pumpkin seeds)
    5 Tbsp chia seeds
    2.5 Tbsp ground flaxseeds
    1 tsp pumpkin pie spice (or bit of cinnamon, cloves, and nutmeg)
    5 cups plant-based milk (see my notes below)

Instructions:
1.)  In a large bowl mix together all of the ingredients except for the plant-based milk.
2.)  Pour in the plant-based milk and mix together until thoroughly coated.
3.)  Measure approximately 1.5 cups per serving into 5 air-tight containers.  Store in the fridge and eat them for breakfast during the week, but allow to sit at least overnight before serving.

Amy's Notes:
For the plant-based milk, I like to use my homemade cashew milk (basic recipe here) or an unsweetened 30 calorie store bought milk.

These ONOs can be eaten cold straight from the fridge or heated for a minute or two in the microwave.  You can also add some extra goodies when you eat them such as extra fruit, coconut shavings, bit of dried fruit, extra plant-milk, etc.


Health and Happiness,

Amy


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