Most of my morning routines cannot be done the night before. Making lunch the night before would produce a rock-hard sandwich. Shaving before bed would move my five o’clock shadow to just around noon. And relying on yesterday’s hair care is simply laughable. But breakfast – that works.
Overnight oats are best done, well, overnight. Soaking the oats for several hours softens them to the perfect consistency. In addition, the oats are nice and cold by the time you wake up. No one is clamoring for hot oats in mid-June. Finally, uncooked oats do not mean raw oats. Quick-cooking oats have been steamed and rolled before packaging, so they are perfectly safe to eat.
The next time you want to save some time in the morning, but still want a great breakfast, I suggest
PREP TIME: Requires soaking overnight
COOK TIME: No Cook Time!
YIELD: 2 Servings
WHAT TO GRAB:
1 cup quick-cooking oats
1 ½ cups milk
1 banana, thinly sliced
2 tablespoons brown sugar
1/2 teaspoon Kosher salt
2 tablespoons chopped pistachios
HOW YOU DO IT:
Combine the first five ingredients in sealed tupperware or a large bowl covered with foil. Place in the refrigerator overnight. The next morning, divide the oats between two bowls, top with the chopped pistachios, and serve!