Overnight oats have become a popular food trend for very good reason: They’re an easy, healthy breakfast—really any time of day—option that you can prepare ahead of time in minutes and take on the go wherever your busy day leads you. And whether you eaten hot or cold (as you do with overnight variations), oats are full of soluble fiber (which slows digestion and keeps energy levels up), phosphorus, thiamin, magnesium, and a whole slew of other macro and micronutrients runners need. This meal-prep all-star guarantees that you can eat healthy anytime, anywhere.
With so many types of oats, from steel-cut to instant, it can sometimes feel like a guessing game of which type to use when it’s time to make breakfast. For your next jar of overnight oats, pick up some thick-cut rolled oats (you’ll often see them called old-fashioned). Not only do they uphold the high-quality, whole-grain nutrition that more processed variations sometimes lose, they more importantly have the best texture after soaking overnight.
This golden milk overnight oats recipe lives up to the simple and nutritious expectations, but is also delicious.
1 Tbsp honey
1 tsp ground turmeric
1⁄4 tsp ground ginger
1⁄4 tsp ground cardamom
1⁄4 tsp cinnamon
1/8 tsp salt
1 cup milk or plain dairy-free milk
1 1/3 cups rolled oats
1/4 cup ground flaxseed
1 cup chopped mango
2 Tbsp coconut flakes
2 Tbsp unsalted shelled pistachios
Combine honey, turmeric, ginger, cardamom, cinnamon and salt in a bowl. Add 2 Tbsp boiled water to dissolve honey. Stir in milk. Place 2/3 cup oats and 2 Tbsp flax in each of two wide-mouth jars. Add half the milk mixture to each jar and stir until oats are moist (add more milk if needed). Top with mango, coconut and pistachios. Seal jar shut and chill overnight.