Ingredients
⅓ all-purpose flour
4 cups plus ⅓ cup rolled oats, divided
2 tablespoons granulated sugar
¼ cup light brown sugar, divided
1 tablespoon ground cinnamon, divied
2 tablespoons softened unsalted butter
3 tablespoons chia seeds
3 cups milk or nondairy milk of your choice
Cinnamon Toast Crunch, optional for garnish
Instructions
- Before we assemble our overnight oats, let’s make a quick crumble to serve on top: Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the flour, ⅓ cup rolled oats, granulated sugar, 2 tablespoons brown sugar and 1 teaspoon cinnamon in a medium mixing bowl. Add the butter and massage into the oat mixture until the mixture starts to come together.
- Break the crumble up into bite sized pieces and spread into an even layer on the baking sheet. Bake for 12 to 15 minutes until golden and just set. Cool completely before moving to an airtight container for storage.
- Combine the remaining 4 cups of oats, 2 tablespoons brown sugar, 2 teaspoon cinnamon, and chia seeds in a large mixing bowl. Add the milk and stir to coat everything evenly.
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Divide the mixture between 4 jars or lidded containers, cover, and store overnight.
- Overnight oats can be eaten cold or heated in the microwave for 1 to 2 minutes. Top with the cinnamon crumble or Cinnamon Toast Crunch just before serving.
- The finished oats keep well in the fridge for up to a week.
- Prep Time: 25 minutes plus an overnight soak
- Cook Time: 15 minutes