It is impossible to have too many ideas for quick and easy breakfasts, especially ones that are cheap, relatively good for you and able to be made in advance. Often vegan and thickened with chia seeds, overnight oats – a cousin of muesli, which was popularized by Swiss physician Maximilian Bircher-Benner in the 1900s – are a nutritious, adaptable and nearly effortless make-ahead breakfast.
Amanda Claypool, co-founder and chief oat officer of Washington-based oat milk company Blue Crate, has been preparing overnight oats for almost every
morning of the past five years. “There are times when I eat them in the morning and then don’t need to eat lunch until 1 or 2,” she says, noting how calorie-dense and sustaining the dish can be.
During a hot and muggy summer, a helping of no-cook, cold overnight oats is especially welcome. Here are some tips and suggestions, as well as a recipe with a few flavorful variations, to get you started.