I think we have discussed overnight oatmeal before. Despite it becoming trendy around here, it really isn’t anything new. It’s basically muesli and that’s been around a very long time in other parts of the world.
But while our muesli may not be new, it is definitely delicious. People have come up with some seriously tasty combinations.
Personally, I like using steel-cut oats. They soften just enough to become chewy, but still have heartiness to fill you up. Sometimes I use milk for the overnight soak, sometimes almond milk and often a combination of milk and yogurt.
Last week, I realized how long it had been since I’d made some overnight oatmeal and that quickly turned into a craving. So I tried a new combination by mixing in some peanut butter before I set them in the fridge.
Hello, new favorite!
This time around I used unsweetened vanilla almond milk simply because I had some on hand. I also have some high-quality maple syrup that needs to be used up so I combined the the maple and peanut flavors, much like the cookies I made a while back.
The peanut butter made the oats thick and rich. Definitely a winning mix-in. I actually like it a lot better than using yogurt.
I finished off the breakfast with a sprinkle of salted, chopped peanuts and unsweetened coconut. Quick, easy and so good!
Maple Peanut Overnight Oatmeal
Makes: 1 serving
1/4 cup steel-cut oats
1/3 cup unsweetened vanilla almond milk
1 (generous) tablespoon unsweetened peanut butter
2 teaspoons pure maple syrup
Toppings: chopped peanuts and unsweetened coconut
Place the oats in a small glass bowl with a lid or in a 1/2 pint canning jar.
Stir in the almond milk, peanut butter and maple syrup.
Put on the lid and let sit in the fridge overnight, at least 8 hours. (I think 12 hours is even better.)
When ready to eat the oatmeal, remove from the fridge and stir. Sprinkle with peanuts and coconut, and serve.