Ingredients Needed

• 2/3 cup old-fashioned oats
• 1 tablespoon chia seeds
• pinch of salt
• 1/2-1 serving vanilla protein powder (a good source of protein and a great way to add extra protein to the oatmeal)
• (optional) 1-2 tablespoons unsweetened shredded coconut (add a delicious coconut flavor and healthy fats)
• 1 cup coconut milk from a carton or light coconut milk from a can OR 1/2 cup water + 1/2 cup full-fat coconut milk from a can
• 1 teaspoon maple syrup or honey
• 1/2 cup mango or pineapple chunks (fresh fruit or frozen)

Optional Extras for Flavor (Choose one or multiple options)

• 1/4-1/2 teaspoon cinnamon
• 1 teaspoon orange or lemon zest (grated from the rind of a lemon or orange)
• 1/4-1/2 teaspoon vanilla extract

What are the best kind of oats to use?

For this recipe, use old-fashioned rolled oats or quick oats. You’ll find both options at any grocery store. Both options soften perfectly with the liquid, making a delicious oatmeal that you can enjoy cold, without cooking the oats.

Avoid using steel cut oats. Steel cut oats have a different texture and don’t work as well in this recipe.

How to Make Coconut Milk Overnight Oats

This recipe requires prep in advance. Make the oats at least 4 hours before consuming, or up to 4 days in advance. A great healthy breakfast option (or snack) to keep prepped in the fridge.

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, shredded coconut (if using), protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, flax seeds, orange or lemon zest, etc.), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

If you’re using light canned coconut milk, or coconut milk beverage from a carton, add 1 cup to the oats.

If you’re using full-fat canned coconut milk, add 1/2 cup milk and 1/2 cup water to the oats.

Add vanilla extract, if using.

Give all the ingredients a good stir with a fork until well combined.

Step 3: Add Fruit

Top the oatmeal with your fruit of choice: mangoes or pineapple (fresh or frozen). Do not stir the fruit into the oatmeal. Let the fruit rest on top of the oatmeal.

Step 4: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken. The oats may be made up to 4 days in advance.

Before eating, stir the fruit into the oatmeal. Top with your favorite toppings, or enjoy as-is.

Favorite Toppings

If you want to add anything extra, before enjoying, here are a few ideas for toppings that will add different flavors and additional nutrients to your oatmeal:

• Plain Greek Yogurt or Coconut Milk Yogurt: Add a scoop of your favorite yogurt for extra protein, creaminess, and probiotics. Stir in the yogurt as you enjoy the oats.
• Nut or Seed Butter: Add a scoop of peanut butter, sunflower butter, almond butter, or cashew butter. Or tahini (made from sesame seeds; also used to make salad dressing and hummus).
• Nuts and Seeds: Sprinkle with your favorite nuts or seeds, like pumpkin seeds, sunflower seeds, almonds, walnuts, macadamia nuts, etc.
• Granola: Top with homemade granola, homemade grain-free granola, or a store-bought granola (like Purely Elizabeth brand).
• Bananas: Slice up 1/2 or 1 whole banana and add the slices on top of the oatmeal.

How to Store This Make-Ahead Breakfast

The oats may be stored in the fridge for up to 4 days in an airtight container.

My favorite storage jars are Weck Jars: beautiful and functional. Mason jars are also fantastic. The wide-mouth 8 or 16-ounce mason jar is the best option for overnight oats.

More Favorite Oat Recipes

The best thing about oats is their versatility! Want another healthy breakfast idea using oats? You’ll also want to make my other easy overnight oats recipes and baked oatmeal recipes.

• Baked Oatmeal With Blueberries
• Baked Oatmeal Cups
• High Protein Overnight Oats
• Chocolate Peanut Butter Overnight Oats
• Banana-Oat Breakfast Cookies

If you love this recipe, you’ll also love high-protein overnight oats, tropical overnight oats with coconut milk, chocolate peanut butter overnight oats, overnight oats with yogurt, baked oatmeal cups, and baked oatmeal with blueberries.

The Secret to Making Overnight Oats with Frozen Fruit

The secret is to reduce the liquid (water or milk).

As frozen fruits defrost, they naturally add more water to the oat mixture. To adjust for this extra water content, I reduce the amount of water/milk in my recipe.

In my basic overnight oats recipe, I use 1 cup liquid, but in this recipe I’ve reduced that amount to 2/3 cup. This keeps the oats from being too watery. Instead, you end up with creamy and thick oats-just how they should be.

Ingredients Needed

• 2/3 cup old-fashioned oats or quick oats (for best results do not use steel cut oats)
• 1 tablespoon chia seeds
• 1/2-1 serving of your favorite protein powder (chocolate or vanilla)
• pinch of salt
• 1/2 cup milk of choice + 1/3 cup water (or use 2/3 cup water or milk)
• 1/2 cup favorite fruit (frozen): strawberries, blueberries, peaches, mango, pineapple, tropical fruits mix, mixed berries, etc.

Optional Extras for Flavor (Choose one or multiple options):

• 1-2 teaspoons maple syrup or honey
• 1/4-1/2 teaspoon ground cinnamon, pumpkin pie spice, or cardamom
• pinch of nutmeg
• 1 teaspoon orange or lemon zest (rind of a lemon or orange finely grated)
• 1/4-1/2 teaspoon vanilla extract

How to Make Overnight Oats With Frozen Fruit

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, nutmeg, hemp seeds, flax seeds, cocoa powder, etc.), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

Add the milk and water to the oat mixture.

If you’re adding any extra liquid ingredients (like maple syrup, mashed banana, or vanilla extract) now is the time to add one or a few of these ingredients.

Stir all the ingredients together with a fork until well combined.

Step 3: Add Frozen Fruit

Top the oatmeal with your frozen fruit of choice. Do not stir the frozen fruit into the oatmeal. Let the frozen fruit rest on top of the oatmeal.

Step 4: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken.

Before eating, stir the fruit into the oatmeal. Top with your favorite toppings, or enjoy as-is.

Topping Ideas

If you want to add anything extra, before enjoying, here are a few ideas for what to add to the top of the oats.

• Plain Greek Yogurt: Add a scoop of your favorite yogurt for extra protein, creaminess, and probiotics. Stir in the yogurt as you enjoy the oats.
• Nut or Seed Butter: Add a scoop of peanut butter, sunflower butter, almond butter, or cashew butter. Or tahini.
• Nuts and Seeds: Sprinkle with your favorite nuts or seeds, like pumpkin seeds, sunflower seeds, almonds, walnuts, macadamia nuts, etc.
• Granola: Top with homemade granola, homemade grain-free granola, or a store-bought granola (like Purely Elizabeth brand).

How to Store

The oats may be stored in the fridge for up to 4 days in an airtight container.

My Favorite Jars for Overnight Oats

• My favorite jars are Weck Jars: beautiful and functional.
• Mason jars are also fantastic. The wide-mouth 8 or 16 ounce mason jar is the best option for overnight oats.

If you love this recipe, you’ll also love my hot & delicious chai latte, iced chai latte, turmeric latte, homemade hot cocoa, and pumpkin spice latte.

We just spent two weeks in India (Delhi, Jaipur, Agra) and enjoyed A LOT of chai.

In India, masala chai is made with tea, sugar, warm spices, and milk and served in either small paper cups or terra cotta cups. This was the best part about India: endless chai on every corner!

Years ago, I created my famous homemade chai latte recipe.

I wanted to see how my American version (which is based on the Starbucks chai concentrate) compared to authentic Indian chai.

The verdict: My recipe is spot on in terms of spices and flavor. Chai, in India, is served sweet with a spicy side due to the spices which are boiled with a bit of water and milk and then strained.

In India, no chai syrup or pre-made mixes are used. That’s only an American local coffee shop or Starbucks chai latte thing. And let’s be honest, the mixes don’t always taste the best.

In the past, I’ve shared how to make an iced chai tea latte and my version of a hot Starbucks chai tea latte. Btw, chai means tea. So it’s just a “chai latte.”

Today, I’ll show you how to make the foundation for both an iced and hot chai latte: my homemade chai concentrate recipe.

Ingredients Needed

• 2 cups water
• 2 black tea bags like English breakfast, OR 4 grams of loose-leaf tea leaves
• 2 whole cloves or 1/4 teaspoon ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 TB pure maple syrup or honey

Equipment Needed

• 1 medium saucepan for boiling the spices and tea
• fine mesh sieve for straining the spices from the concentrate

How to Make Homemade Chai Concentrate

Step 1: Bring the water and spices to a boil.

In a small saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water boils, turn off the heat and allow the spices to steep in the water for 5 minutes.

Step 2: Add tea bags and steep for 5 minutes.

After 5 minutes, turn the heat back on and add the black tea bags and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Steep the tea bags in the water and spices for 5 minutes.

Step 3: Strain the tea and spices

Remove the tea bags and strain the tea through a fine mesh strainer.

Step 4: Store the concentrate

Place the concentrate in a storage jar with a lid (I use a glass mason jar). The homemade concentrate, full of so much flavor, is ready to use or store for later! I’ll show you how to use this concentrate below.

Video Tutorial For Concentrate and Latte

How to Make a Hot Chai Latte With This Concentrate

To make a hot chai latte, you’ll need milk. Use any dairy milk (whole milk, skim milk, etc.) or a plant-based milk (almond milk, cashew milk, oat milk, or coconut milk).

With your milk and concentrate, here’s how to make a latte, step-by-step…

• Step 1: In a small saucepan, bring milk, maple syrup, and a pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat.
• Step 2: Using an immersion blender, blend the milk until it’s frothy. Alternatively, use a fork to vigorously whisk and froth the milk.
• Step 3: Pour 1/2 cup chai concentrate into a mug. Slowly pour in the frothed milk. Sprinkle the top with an extra pinch of cinnamon, if desired.
• Step 4: Serve warm.

How to Make an Iced Chai Latte With This Concentrate

To make an iced chai latte, you’ll need your choice of milk (plant-based or dairy) and ice cubes. The chai concentrate should be fully cooled (and chilled in the fridge).

With your milk, ice, and concentrate, here’s how to make an iced latte, step-by-step…

• Step 1: Fill an 8-ounce drinking glass with ice cubes.
• Step 2: Pour 1/2 cup of the chilled concentrate over the ice cubes. I recommend using a small strainer, positioned over the glass, to pour the chilled concentrate through the strainer and into the glass. As the concentrate chills, some of the spices (that weren’t filtered out when making the concentrate) and sweetener can clump together, so the strainer will catch this.
• Step 3: Add 1/3 cup of cold milk of choice (dairy milk or dairy-free milk) to the concentrate: vanilla or plain almond milk, coconut milk, or whole milk, etc.
• Serve cold.

How many lattes can you make this concentrate?

• This recipe makes 2 cups of concentrate.
• You’ll use 1/2 cup of homemade chai concentrate at a time to make a latte.
• You can make up to 4 lattes with this 2 cups of concentrate.
• The recipe can easily be doubled or tripled if you want to make more lattes.

How to Store & Reheat 

• Store the chai concentrate (once fully cool), in the fridge for up to 2 weeks.
• Reheat the chai concentrate in the microwave or a saucepan on the stove-top. Then warm the milk and make a hot latte. Or, use the cold concentrate to make an iced latte.

Ingredients Needed

To make these oat cups, you’ll need wholesome ingredients that you’ll find at any grocery store. You probably already have all the ingredients already stocked in your pantry.

• 3 cups old fashioned oats (I like sprouted oats for easier digestion)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk of choice: whole milk, unsweetened plain almond milk, unsweetened vanilla almond milk, unsweetened coconut milk, oat milk, cashew milk, etc.
• 3/4 cup unsweetened applesauce 
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 3 tablespoons coconut oil, melted
• 1 cup add-ins: chocolate chips, fresh berries, frozen blueberries, shredded coconut, nuts, etc. (Use 1 mix-in, or combine a 2-3 options to total 1 cup)

Equipment Needed

• Standard 12-cavity muffin pan for baking the oat cups
• Muffin liners or cooking spray for lining or greasing the muffin pan
• Large bowl for mixing dry ingredients
• Medium bowl for mixing wet ingredients

9 Unique Baked Oatmeal Cup Flavors

The best part about this recipe is you can customize the mix-ins to create different flavors. Here are a few of my favorite mix-ins combinations to add during step 3 (when you combine the dry and wet ingredients).

How to Make, Step By Step Instructions 

First, preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Step 1: Combine Dry Ingredients

In a large mixing bowl, stir together the dry ingredients: old-fashioned oats, cinnamon, baking powder, and salt. 

Step 2: Combine Wet Ingredients

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 

Step 3: Combine ALL Ingredients & Add Mix-Ins

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of mix-ins of choice (see “9 Unique Flavors” below for ideas).

Step 4: Bake for 20-25 Minutes

Divide the oatmeal mixture evenly among the muffin pan. I use an ice cream scooper and gently press the mixture down in the muffin cups with my fingers. 

Bake for 20-25 minutes, until the centers are firm to the touch. 

Step 5: Remove from Oven & Cool for 15 Minutes

Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly. This will prevent the oat cups from crumbling when warm.

How to Store & Reheat 

This is the perfect make-ahead breakfast as the oatmeal cups.

• In the Fridge: Store the oatmeal cups in an airtight container or ziplock bag for up to 7 days.
• In the Freezer: Store the oatmeal cups in a freezer-safe ziplock bag for up to 3 months.
• To enjoy from the fridge, remove and eat. No need to reheat. If you want a warmer breakfast, reheat in the microwave for a few seconds.
• To enjoy from the freezer, defrost in the fridge overnight or on the counter.

What to Serve With Healthy Baked Oatmeal Breakfast Cups

Pair the oatmeal cups with a protein for a macro-friendly breakfast (carbs, fiber, protein, and healthy fats). Here are a few pairings that work well with this recipe.

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

If you love easy baked oatmeal cups, you’ll also love these oat recipes: high protein overnight oats, chocolate peanut butter oats, baked oatmeal with blueberries, overnight oats with frozen fruit, oatmeal pancakes, banana-oat breakfast cookies, and almond-oat pancakes.

A Traditional Soup With Delicious Flavor…

Cuban black bean soup is a traditional meal that’s enjoyed in Latin America and the Caribbean. It’s such a versatile meal because it can be serves as-is, over rice, or with a side of grilled chicken.

Ingredients Needed

Turn bland beans into a delicious meal! The spices, paired with the veggies, are what makes this recipe have such scrumptious flavors.

• 1 tablespoon extra virgin olive oil
• 1 poblano pepper, seeded and diced (approx. ¾ cup)
• 4 garlic cloves, minced
• 3 medium carrots, peeled and cut into ¼” thick rounds (approx. 1 ½ cups)
• 1/2 large yellow onion, diced (1 generous cup)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoon dried oregano
• 1 lb dried black beans
• 6 cups vegetable broth, vegetable stock, or chicken broth
• 1 can (14.5 oz) diced tomatoes undrained (juice and tomatoes)
• 2 bay leaves
• 1 teaspoon salt (adjust to taste after cooking)
• 1 ½ cups frozen corn kernels (optional)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the soup
• Immersion blender, regular blender, or potato masher if you want a thick and creamy soup

How to Make, Step By Step Instructions

If you’re new to the Instant Pot, check out 16 Must-Know Instant Pot Tips. And the best foods to make in the Instant Pot.

Step 1: Rinse Beans

Add the beans to a colander. Rinse the beans under fresh water and pick through the dried beans to check for rocks and misshapen beans.

Step 2: Saute Veggies and Spices In the Instant Pot

Prepare all the vegetables (chopping, mincing) before starting.

Turn on the saute function of the Instant Pot. Once hot, add olive oil. Add the chopped vegetables, sprinkle with a few pinches of salt, and sauté for a few minutes until beginning to soften and sweat.

Add the cumin, paprika, and oregano. Stir for just a minute to bring out the flavors in the spices (this creates delicious, deep flavor).

Press the Cancel button on the Instant Pot.

Step 3: Add Broth, Tomatoes, and Remaining Ingredients

Splash in some of the broth and use a wooden spoon to remove any browned bits stuck to the bottom of the pot. This is an important step to avoid the burn notice when pressure cooking.

Add the black beans, remaining broth, tomatoes, bay leaves, and salt. Stir to combine.

Step 4: Pressure Cook for 30 Minutes

Lock the lid on the Instant Pot. Position the steam pressure valve on top of the lid to Sealed. Cook the soup on Manual, High Pressure for 30 minutes.

Step 5: Release Pressure Naturally or 20 Minutes

Once the cooking cycle ends, the Instant Pot will beep and then begin counting up on the screen. Don’t touch the pot! Let the pressure naturally release for 20 minutes.

After 20 minutes, carefully release the remaining pressure from the pot by turning the steam valve on top from Sealed to Venting. Once steam is no longer pouring from the steam pressure valve, open the lid.

Step 6: Taste & Salt

Taste the soup and add more salt (until it tastes just right). The amount of salt added will depend on if your broth was salted as well as the tomatoes. Tasting is the key to salting and flavoring your food well.

Serve the soup in its chunky form with your favorite toppings or over rice, or blend it up to make a thick and creamy soup. Before serving, stir in the frozen corn kernels, if using.

How to Make a Thick and Creamy Soup

To thicken the soup, there are 3 options…

• Immersion Blender: Blend the soup in the Instant Pot, after cooking, with an immersion blender (stick blender) to your desired texture. This is my preferred method.
• Regular Blender: After cooking, use a slotted spoon to remove some beans (2-3 cups) to a tabletop blender and puree. Add the pureed beans back to the pot and stir.
• Potato Masher: After cooking, use a slotted spoon to remove 2-3 cups of beans to a large bowl, use a potato masher to mash the beans. Then add the beans back to the Instant Pot and stir.

Favorite Topping Ideas

• chopped fresh cilantro
• homemade slaw
• lime juice: squeeze some fresh lime juice over a bowl of soup
• shredded cheese
• dollop of sour cream
• chopped green onion
• pickled red onion
• salsa: we love this fermented salsa or pico de gallo
• avocado slices: toss with lime juice and salt for extra flavor
• radishes: toss with salt and lime juice to decrease bitter flavor
• crispy tortilla strips: cut a tortilla (or homemade corn tortillas) into strips and cook in oil on the stove-top until crisp

What to Serve With This Delicious Black Bean Soup

Serve this black beans recipe alone, with toppings of choice, or add a delicious side or main. Here are a few ideas….

How to Store & Reheat 

• Store leftover black bean soup in an airtight container in the fridge for up to 4 days.
• Black bean soup freezes well and makes a great meal prep lunch or dinner. Spoon leftover soup into a freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
• Reheat the soup in a pot on the stove-top, in the Instant Pot using the saute function, or in the microwave for 1-2 minutes.

I’ve been tracking macros and seen incredible success with weight loss (fat loss) and muscle growth. At the moment, my daily target protein goal is 136 grams and 200 grams net carbs. Getting at least 30 grams of protein at breakfast is essential.

I’m obsessed with eggs for breakfast. But sometimes I need a break from eggs. Overnight oats are the perfect no-cook breakfast alternative.

For more of my favorite overnight oat recipes, check out protein chocolate peanut butter oats, overnight oats with frozen fruit, tropical overnight oats, and overnight oats with yogurt. Or, for a high-protein breakfast without oats, chocolate yogurt.

How to make high protein overnight oats without yogurt?

Greek yogurt is added to overnight oats for 3 reasons:

• protein
• creamy texture
• thicken the oatmeal

Instead of using yogurt, add your favorite protein powder and chia seeds. Not only does the protein powder make the best overnight oats, it also boosts the protein (20+ grams).

Chia seeds increase the creamy texture and thicken the oatmeal.

Ingredients Needed

With this basic overnight oatmeal recipe, make your own custom variations or enjoy the basic oats.

• 2/3 cup old-fashioned rolled oats (I like sprouted oats for easier digestion)
• 1 serving vanilla or chocolate protein powder (I like this whey protein brand)
• 1 tablespoon chia seeds 
• 1/2 cup milk of choice + 1/2 cup water (or 1 cup milk or 1 cup water)
• pinch of salt 

Optional Ingredients for Flavor (choose one or multiple):

• 1-2 teaspoons maple syrup or honey for sweetness
• 1/4 teaspoon cinnamon for a warm, sweet flavor
• pinch of nutmeg add a warm, sweet flavor
• 1 teaspoon orange zest or lemon zest grated orange or lemon rind; adds the best flavor–fresh, fruity, and citrusy!
• 1/4 teaspoon vanilla extract for a subtle vanilla flavor

Here are even more ways to add extra flavor or customize your oatmeal…

What are the best kind of oats to use?

For this recipe, use old-fashioned rolled oats or quick oats. You’ll find both options at any grocery store. Both options soften perfectly with the liquid, making a delicious oatmeal that you can enjoy cold, without cooking the oats.

Avoid using steel cut oats. Steel cut oats have a different texture and don’t work as well in this recipe.

How to Make This Simple Overnight Oats Recipe

Gather your ingredients and let’s make this easy overnight oats recipe.

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, nutmeg, hemp seeds, flax seeds, cocoa powder, dried fruits), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

Add the milk and water to the oat mixture.

If you’re adding any extra liquid ingredients (maple syrup, honey, lemon or orange zest, mashed bananas, vanilla extract, nut/seed butter), now is the time to add one or a few of these ingredients.

Stir all the ingredients together with a fork until well combined.

Step 3: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken.

Step 4: Add Toppings

The oats may be stored in the fridge for up to 4 days. Before eating the oatmeal, whether that’s the next day or a few days later, add toppings.

Eat the oats cold, straight from the fridge, or warm in the microwave or stove-top.

Topping Ideas for Overnight Oats

This is the fun part. Enjoy the oats as-is (without any toppings) or add your favorite toppings.

My Favorite Jars for Overnight Oats

• My favorite jars are Weck Jars: beautiful and functional.
• Mason jars are also fantastic. The wide-mouth 8 or 16 ounce mason jar is the best option for overnight oats.

How to Make a Big Batch of Meal Prep Overnight Oats

There are two ways to make a big batch of oats (multiple jars for the week ahead):

• Double, triple, or quadruple this recipe in a large bowl, then spoon the prepared oats into meal-prep jars and refrigerate.
• If you’re tracking macros, the easiest way to make a large batch (so you can be precise with tracking) is to make multiple individual jars at one time: spoon the dry ingredients into each jar, add liquid ingredients, then mix. I use this program’s app to track macros.

How to Store

Store the oats in the fridge, in an airtight container, for up to 4 days.

Best Tips for Success

• Wait At Least 4 Hours Before Eating: You need to let the oats rest for at least 4 hours before enjoying. This will ensure the best results!
• Use Rolled Oats: Rolled oats will give you the best texture. Quick oats are too mushy and steel cut oats (alone) are too chewy. My favorite brand is One Degree Sprouted Oats, which are easier to digest since they’re sprouted.
• Don’t Skip the Chia Seeds: The chia seeds create a thick, creamy texture. If you don’t have chia seeds, use flax seeds instead.
• Hot Oatmeal: If you want to eat this recipe hot, warm the oats in the microwave or on the stove-top. If using the stove-top, add 1-2 tablespoons of additional milk/water to keep the oats from drying out.
• On-the-go Lunch or Snack: Spoon the oats into a thermos and take them to work or school. Here’s how to keep food cold in a lunchbox.

Ingredients Needed

Main Ingredients:

• 2/3 cup Greek yogurt, 170 grams (Plain yogurt is my preference since it doesn’t have any added sugar. Vanilla yogurt also works.)
• 1/2 serving chocolate protein powder (my favorite brands: chocolate whey protein from Tera’s Whey and chocolate dairy-free protein powder from Faster Way)

Optional Extra Flavorings:

• 1/2-1 tablespoon unsweetened cocoa powder (for additional chocolate flavor)
• 1-2 teaspoons maple syrup or honey (or 1/4 teaspoon liquid stevia)
• pinch of cinnamon (enhances the chocolate flavor)
• pinch of salt (enhances the dark chocolate flavor)
• splash of vanilla extract

Optional Yogurt Toppings:

• 1-2 tablespoons peanut butter
• 1-2 tablespoons peanut butter powder
• 1/4 cup granola (like homemade oat granola or grain-free granola)
• 1/4 cup fresh fruit (or frozen berries: strawberries, blueberries, raspberries)
• 1 banana, sliced

Equipment Needed

• 1 medium or small bowl for mixing and eating the yogurt
• Storage jars (I love Weck Jars or Mason Jars) if you want to prep individual jars for a food prep breakfast or snack

Step By Step Instructions

Step 1: Combine Yogurt and Protein Powder

Spoon the yogurt into a bowl. Add 1 scoop of chocolate protein powder. If you’re going to add extra flavorings (cocoa powder, sweetener, vanilla, etc.) do that now.

Use a spoon to combine the ingredients. Aggressively mix the ingredients with your spoon until all the powder is incorporated into the yogurt and the yogurt mixture appears fluffy and has a creamy texture (about 15-30 seconds).

Step 2: Add Toppings

The yogurt is ready to enjoy. Top the yogurt with your favorite toppings: banana slices, frozen or fresh berries, peanut butter, granola, shredded coconut, etc.

Need topping ideas? Check out 17 healthy yogurt bowl toppings.

Make-Ahead Meal Prep Storage Instructions

If you’d like to make multiple yogurt bowls for a make-ahead breakfast, snack, or lunch, spoon the yogurt mixture into individual airtight containers (I love Weck Jars or Mason Jars). Secure the lids. Store in the fridge for up to 5 days. Before enjoying, add your favorite toppings.

Chocolate Overnight Oats is another favorite make-ahead breakfast using protein powder.

Ingredients Needed

To make this homemade recipe, you’ll need a few pantry and fridge ingredients. I keep these ingredients stocked in my capsule kitchen at all times, so it’s easy to whip up this easy hot chocolate recipe whenever the craving hits!

• 4 cups your favorite type of milk: whole milk, coconut milk, almond milk, cashew milk, or oat milk
• 1/3 cup pure maple syrup (or more to taste)
• 1/3 cup unsweetened cocoa powder or raw cacao powder
• 1 1/2 teaspoons pure vanilla extract
• pinch of salt

Equipment Needed

• Medium saucepan or Dutch oven for warming the ingredients
• Whisk for whisking the ingredients and creating a smooth drink

How to Make Hot Chocolate With Cocoa Powder Step By Step

Step 1: Add Ingredients to a Saucepan

Pour the milk into a Dutch oven or saucepan, followed by the remaining ingredients: maple syrup, cacao powder, vanilla, and salt. Whisk the ingredients. The cocoa powder won’t fully dissolve in the milk just yet.

Step 2: Warm the Ingredients on the Stove-Top

Warm the mixture over medium heat on the stove-top, whisking every couple of minutes to fully dissolve the cocoa powder in the milk. Once fully dissolved and warm, turn off the heat. 

Step 3: Serve

Spoon the hot chocolate into mugs. Enjoy warm on a cold day (or whenever you have the urge for a warm drink).

Additional Flavor Suggestions

Change up the flavor of this recipe with one of these easy additions…

Peppermint extract: Add a splash of peppermint extract for a minty twist.
Cinnamon: Start with 1/2 teaspoon, then taste and adjust from there. You could also add in ground cloves or nutmeg or cardamom, all of which are warming spices and pair well with chocolate.
Pinch of Cayenne: If you want a spicy twist, add a pinch of cayenne. Taste and adjust according to your heat preference.
Chocolate Chips: Add actual chocolate chips to increase the richness of the drink. Add up to 1/4 cup of dark chocolate chips, bittersweet chocolate chips, or milk chocolate chips to the milk mixture. This will make the drink very chocolatey and rich.

Topping Ideas

Of course, the best part about hot chocolate is the toppings. Here are a few ideas…

How to Store and Reheat Leftovers

If you happen to have leftover hot chocolate, allow the leftovers to fully cool. Ladle the leftovers into a storage jar with a lid (or a mug and use plastic wrap to cover) and store in the fridge for up 1 day, then reheat in the microwave or stove-top.

Serving Ideas

• For Breakfast: The kids love hot chocolate with breakfast during the cooler months. It’s a special treat on the weekend when mornings are slower. Serve the hot cocoa with almond-oat pancakes, sheet pan einkorn pancakes, sausage and egg casserole, or scrambled eggs.
• With Christmas Cookies: There’s nothing better than classic Christmas cookies and hot cocoa on cold nights! My favorites: einkorn sugar cookies, Grandma’s famous buckeyes, einkorn chocolate chip cookies, and almond flour chocolate chips cookies.

How Many Pounds of Beans Should You Cook?

I recommend cooking 1 lb of dried beans in the Instant Pot, particularly if you have a 6 or 8 quart Instant Pot. The problem with cooking more beans is that you’ll likely go over the fill line within the pot liner, which can cause the pressure cooker to overflow and fail.

Step 1: Rinse Beans

Rinse the beans of choice under fresh water (such as: black beans, garbanzo beans, pinto beans, kidney beans, white beans, lima beans, etc.) and pick out any undesirables (stones, etc.). To do this easily, place the dry beans in a colander and rinse with cold water, running your hands through the beans to find any stones, etc.

Step 2: Add Beans to the Instant Pot

Add the dry beans to the Instant Pot. I use a 6 quart Instant Pot (like this). An 8 quart Instant Pot also works well for cooking dried beans as you’ll need room for both the water and beans and don’t want to go over the fill line.

Step 3: Add Water and Seasonings

Add the white or yellow onion (keep the halved onion intact, no need to chop), bay leaves, garlic cloves, olive oil (prevents foam from forming at the top), salt (I use 1 tablespoon for 8 cups water and 1 lb of beans, but this will be based on your taste). 

Step 4: Cook for 15-40 Minutes Depending on Type of Bean

Lock the lid on the Instant Pot and set the Instant Pot to Manual, High Pressure for the designated time according the bean used (see below for specific cooking times, anywhere from 15-40 minutes depending on the type of bean). The valve on top should be set to Sealed. 

Step 5: Let Pressure Release Naturally

Once the beans are done cooking, let the pressure release naturally for 30 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid. If you’re short on time, you can do a 15 minute natural pressure release, then a quick release. But the best results are always with a longer natural release.

Step 6: Remove Aromatics and Enjoy

Remove the aromatics (bay leaves, onions, garlic). Drain and rinse the beans, if desired. Or, you can store or serve the beans with some of the liquid. This all depends on how you plan to use the beans.  

Avoid Hard Beans With These Tips

• Use a Natural Pressure Release: By using the cook times recommended in this recipe and a natural pressure release after the cooking time is done, you should easily avoid dreaded hard beans.
• Use Fresh Beans: Another reason people end up with hard cooked beans is because their dry beans are too old. Buy the freshest dry beans possible, and don’t store them for years upon years in your pantry. Doing so will help you achieve perfectly tender beans every time.