I am on a quick weekday morning breakfast kick right now. First, healthier banana muffins, now, an even quicker and healthier breakfast: fig and almond overnight oats. With just two bowls and a few ingredients, you can prep breakfast for the week in 5 minutes or less. Yes, please!
Our typical evening routine is to pack our lunches after we clean up from dinner, while we are still in the kitchen. Since Will has to leave the house so early for his rotations, we often also include breakfast in our prep. We often make scrambled eggs because they are quick to make, easy to pack, and can be reheated the next day. The only problem is we have to prep them every night and they can get dried out when they are reheated, or in Will’s case, they just don’t get reheated. Will loves to take dried oats in a container and find a source of boiling water to add to them once he is ready for breakfast (or lunch), which reminded me of a great breakfast option that would already be prepared when we need them – overnight oats.
These fig and almond overnight oats are so quick and easy to put together and can be made in large batches for the whole week, or in one or two portions just for tomorrow. Just like hot oatmeal, these are easily customizable based on your tastes and what is in season. This fig and almond version is a great way to enjoy the end of summer fruit, but in a few weeks you could switch it up with apples and pecans instead. I find that I don’t need much honey to make the oats taste sweet, especially depending on the type of milk I use, but if you like your oatmeal on the sweeter side, add a bit more honey, or mix in some brown sugar with the dry oats.
One of my favorite things about overnight oats is how thick and creamy they are. The oats really absorb the milk and create a rich, thick texture. The combination of fiber in oats and protein in milk makes this a very filling breakfast that will hold you over until lunch.
Fig and Almond Overnight Oats
1 cup oats
pinch of salt
½ teaspoon cinnamon
¼ teaspoon cardamom (optional)
1 teaspoon honey
1 cup milk*
1-2 figs, sliced
¼ cup almonds, toasted and chopped
*Any type of milk can be substituted here
In a small bowl, combine the oats, salt, cinnamon, and cardamom, if using. Divide the oat mixture evenly between two jars. Place the figs and almonds on top of the oats (you can also layer the fruit and nuts with the oats if you prefer).
In another small bowl, mix together the milk and honey. Pour the liquid over each of the jars. Secure the lids on the jars and refrigerate overnight.
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