▷ Overnight Oats (Dairy & Gluten Free)

Gluten-Free » Overnight Oats (Dairy & Gluten Free)

Discover delicious overnight oats that are dairy and gluten-free! A quick, nutritious breakfast option for a healthy start to your day.

Delicious and Nutritious No-Cook Breakfast Option

Overnight oats have gained popularity as a convenient and nutritious breakfast option. They are prepared by soaking oats in liquid overnight, allowing them to absorb the moisture and soften. This method not only saves time in the morning but also provides a versatile base for various toppings and flavors. By experimenting with different ingredients such as fruits, nuts, and spices, you can create a personalized meal that suits your taste and dietary needs.

One of the key benefits of overnight oats is their healthfulness. Oats are a great source of dietary fiber, which can help with digestion and keep you feeling full longer. Additionally, when combined with yogurt or milk, overnight oats can provide a balanced source of carbohydrates and protein. Whether you prefer a sweet version with honey and berries or a savory option with avocado and eggs, overnight oats can be tailored to fit different nutritional goals while remaining delicious.

Rise and Shine: Wholesome Mornings in a Jar!

What’s good y’all? So, most of you know I’m a barber on the go. So, I like to have snacks or quick meals that I can get in between appointments because I don’t be having time to eat a bunch of meals throughout the day. So, I decided I’m make a few videos just showing a few of the things that I eat on the regular or things that I meal prep. Today, I’m.

Basically showing y’all my version of overnight oats. So, as far as ingredients, of course, we got oats, chia seeds, flax seeds, got some cinnamon, got some salt. I got some blackberries, strawberries, and pine berries. I’m not going to use blackberries in this. I’m just use pine berries and strawberries. And of course,.

We got uh these little mason jars. So, before anything, opening all our jars. So, I generally like to put in my dry ingredients first before the wet ingredients, basically because with the chia seeds and the flax seeds, they uh tend to thicken up when the liquid hits. So, I start with.

Uh like a tablespoon of or sorry, I start with a teaspoon of chia seeds in each little cup. I personally like my uh overnight oats less oat oaty and more seedy. You know what I’m saying? That’s just my preference. So, when I do put oats, I like usually in the recipes that I see, it’s like half oats to half liquid. I.

Put a little bit less than half oats because I don’t like, you know, I like oats, but I’m not that impressed about them. I really want more fruit and seeds in my overnight oats. For real, for real. Usually, I use almond milk and put a little bit of yogurt, but I happen to make my own almond milk yogurt here. So, it’s kind of like a it’s like a loose.

Yogurt, and that’s what I’m going to use instead of almond milk. Got my oats. They’re gluten-free oats, of course. I put like little less than little less than half a cup in each one. For real. Once you get a gist of like how you like it, start to kind of uh prepare and cook, if you can call this cooking pretty uh intuitively. So, we’re going.

To add some cinnamon here, some salt, Celtic sea salt. I personally like Celtic sea salt. All right, so that’s dry ingredients. I don’t exactly know how much space I have to work in here as far as volume with the the liquid. So, I put in the liquid last so I don’t overfill the jars with the fruit. I’m going to.

Put six of each fruit, chop them up, and then distribute it between the cups. Now, we got all our berries. mixing them up. So, I’m just going to scoop them in here. Put two scoop at a time. Now you can use your favorite sweetener. I like agave. And this is another thing I’m.

Pretty intuitive about. Just drizzle that. I don’t have an exact me measurement. I just been using agave for a while, so I generally know how much I like. But then also you can always add more later. You feel me? Now I’m about to throw in some of my yogurt. Basically going to fill it up to this top.

Line. Not quite the rim just because I want still want to be able to have some air in there. So when I when I stir or shake the jar like it actually mixes. But then also because all the dry ingredients and the oats are underneath, it’s going to bubble. The air bubbles are going to pop up. So, you really.

Don’t know how much volume is in here until you mix it a little bit. See, it lose a little bit of volume or at least the the yogurt starts to fill the little air spaces, air pockets. But I like to put my dry ingredients before my wet ingredients because if I put my wet ingredients all together first and then I put my dry.

Ingredients, I feel like it doesn’t uh mix as well, doesn’t incorporate as well. So, I’m just going to fill this up a little bit more cuz I got a little bit more yogurt and I just want to treat myself for real. For real. This is basically empty. So, I’m just going to pour the rest of it in in these. But really, this part’s kind of.

Unnecessary because you’re about to see. We’re really just going to put the lids on and shake it. Sometimes the seeds be staying at the bottom. So, I like to make sure I’m breaking all that up. Got to put all the lids on. So, this is the more fun part. We’re got the lids on tight and we just shake it. See, like you can see there’s a.

Little bit of seeds down there that kind of clump together. They’re breaking apart a little bit better now that I stirred it. But sometimes if you don’t stir it, you’ll just kind of miss those little bits down there. Shake all these jars. Then throw them in the fridge. They’re overnight oats. So most some people.

Leave them overnight. Really, you can just leave them for a few hours. Let the the oats and the seeds soak and thicken. I usually meal prep them for like days later. So, I’m usually not still eating them same day. Now, I’m about to put all these jars in the fridge. I guess you know, movie magic. I’ll show y’all the result. All right, so we back a few.

Hours later. We got our overnight oats or afternoon oats, you know what I’m saying? This I’ve never used this much yogurt and this is the first time I used the yogurt uh yogurt I’ve made, you know what I’m saying, myself. So, this is actually like a I guess a new recipe for real for me, but it has all my favorite.

Elements in what I believe are portions that I love. Okay, so Bro, look, man. I’m so glad I use yogurt and I feel proud cuz I made the yogurt myself. It’s very yogurty, very seedy, how I like it. That’s smooth. Could definitely use more agave, but also Now I’m thinking about it. I don’t think the strawberries.

And the pine berries were that sweet. So I wouldn’t be that surprised. That’s just adding to the sourness and then also like it’s yogurt. You feel me? All right. Now that’s my That’s my That’s my Y’all saw it here first. This is my new favorite version of Overnight Oats. This right here makes me excited about doing.

Like Eats by Elvis Like I’m not even a cooking person. You know what I’m saying? just I’ve been making oats for like months, you feel me? But over time, I’ve been kind of tailoring like my taste and just finding what I like about stuff and getting excited. And I think that’s the point of cooking. You know what I’m saying? Even though I’m not a a.

Whole chef. Part of the reason I I don’t like cooking is it feels kind of like a chore. Being a person who’s gluten-ree, dairy free, has all these food sensitivities, I feel like I got to make so many different accommodations. I’ve realized the gluten-free or dairyf free equivalent or alternatives of a lot of foods just isn’t as good. You know what.

I’m saying? Like or at least it doesn’t give me the same satisfaction. Like if I’m really really really really in the mood for pizza, like I don’t want a gluten-free dairyfree pizza. I would say most of the whatever allergen-free alternatives of like regular foods I’ve been accustomed to, if it’s storebought gluten-free, it usually has a bunch of.

Additives. the things that allow it to preserve on a shelf take away from the quality of the food. I just kind of got into a lifestyle of just eating a whole foods, less processed stuff. So, when I get the gluten-free versions of things or the dairyfree versions of things, it tends to be more processed than the thing that with the allergen for me. You.

Know what I’m saying? I’m not actually allergic to gluten. Um, it’s a nonseliac gluten sensitivity. Technically, I’m allergic to dairy, but it’s effectively lactose intolerance cuz like it shows up on allergy test, but it don’t really affect me much uh past like getting me bloated. Now I got so sensitive to things, I rather just go without the.

Discomfort altogether. Eat by Elvis. Overnight oats, gluten-free, dairy free, hassle-free. Appreciate y’all. Till next time, Crab Clout. Come on up.