I packed a couple of mason jars of these little Maple Spiced Chia Overnight Oats for our recent jaunt to San Fran. They were not intended as a blog addition, but they went down so well, and were all gobbled up by hubby, my mum, and the kids, and requested time and time again since then, that I just had to share.
My mum has just popped over from Australia for a month to give us a bit of a helping hand, and to spend time with the kids (we will be having two whole nights away from the kids by ourselves – I am both scared and excited). San Francisco has always been on her bucket list, so we traded a trip for some babysitting services 🙂
I had 5 minutes left before we left on our road trip and decided to whip up a couple of jars of spiced maple and chia overnight oats so we don’t have to eat out for every. single. meal. As much as I love eating out, I always tend to feel gross and greedy if we do it for every meal. Breakfast is one of the easiest to prep in advance.
They were so delicious they instantly became the new favourite breakfast request around here, only second to my Chocolate Peanut Butter Overnight Oats. They are perfect for busy mornings, and my hubby, who is a staunch ‘too rushed for breakfast‘ kinda man, has been asking for some extras to eat at work – unheard of!
Do yourself a favour and include making a couple of jars of these overnight oats in your next meal prep Sunday. They will make breakfast a breeze and keep little bellies full for longer. Mason jars are a must, for cuteness factor alone 🙂
If you too have a penchant for breakfast in a jar, then check these other recipes out:
- 1 tbsp chia seeds
- 1/2 cup rolled oats
- 1/2 tsp cinnamon
- 1/2 cup coconut milk
- 1 tsp maple syrup
- 1 tbsp frozen mixed berries
Add the chia seeds, oats and cinnamon to a small mason jar. Pop on the lid and give it a good shake to combine the ingredients
Pour in the maple syrup and coconut milk, top with frozen berries. Put the lid back on and pop into the fridge for at least 3 hours, preferably overnight
Add some flaked coconut and hemp seeds to serve, and away you go