Overnight oats is one of my favorite breakfasts for busy mornings. It can be made ahead of time and taken on the go, but also modified to meet many dietary needs (gluten free, dairy free, low FODMAP, etc). The oats and chia seeds offer a fiber-full base that’ll keep your full for hours, and by switching up the mix-ins and toppings you have endless flavor possibilities. Let me know which one is your favorite in the comments!

Start with my basic overnight oats recipe:

• 1/2 cup of oats

• 1/2 cup of milk of your choice (I use Organic Valley’s lactose-free 2% milk)

• 1/4 cup of plain Greek yogurt

• 1 tablespoon of chia seeds

• 1 teaspoon of maple syrup

Then try any of these variations:

Pumpkin Pie

To the base, add:

• 1/4 cup of canned pumpkin

• 1 teaspoon of pumpkin pie spice

• 1 teaspoon of maple syrup

When you are ready to eat, top with a dollop of full fat Greek yogurt (or coconut whip!) and extra pumpkin pie spice!

Peanut Butter and Jelly

To the base, add:

• 1/2 cup of frozen strawberries or raspberries OR 1 tablespoon of your favorite jam

When you are ready to eat, top with two tablespoons of peanut butter.

Carrot Cake

To the base, add:

• 2 tablespoons of finely grated carrots

• 1 teaspoon of cinnamon

• 1/4 teaspoon of vanilla extract

• 1 teaspoon of maple syrup

When you are ready to eat, top with 1 tablespoon of unsweetened shredded coconut, 1 tablespoon of raisins and extra cinnamon.

Banana Bread

When you are ready to eat, top with half of a diced banana, 2 tablespoons of chopped walnuts or pecans and a heavy dash of cinnamon.

Need more make ahead breakfast options? Try my coconut cream pie chia pudding– a client favorite!