Considering how fitness-crazy most people seem to be these days, it is quite ironic that the same fitness-crazy people don’t eat healthy breakfasts. Most of the time, these same urban denizens will grab greasy sausage and egg sarnies, flaccid hash browns, and a sugary soda to wolf down on the way to work. The most common excuse is that they have no time to prepare or eat breakfast at home. This is, truly, a lame excuse.
I’ve raved about the merits of overnight oats in a previous post. You just soak rolled oats in a mixture of milk, yogurt, and fruit overnight and you’re good to go the next day. It also makes for a good, satisfying breakfast perfect for days when the weather is just too damned hot for anything off the hob.
This particular spin on overnight oats involves a similar list of ingredients, but the end result has a different set of flavors and textures. Unlike the previous recipe which features fruit-flavored yogurt, plain milk, and chocolate chips, this one is more straightforward.
The key components of today’s bowl of overnight oats are Greek yogurt, honey-roasted sunflower seeds, and ginseng-infused full-cream milk.
If you grew up eating Bulgarian yogurt (it was the snack for the weight-conscious and for kids like me who didn’t live on sugar back in the late 1980s), Greek yogurt will bring back many fond, happy memories. Like the Bulgarian kind, Greek yogurt is thicker, creamier, and richer than most yogurts currently available. It is also chock-full of healthy bacteria to keep your digestion in check. Lightly tangy, like creme fraiche or a fresh, soft, white cheese, the flavor is gorgeous so you can eat it on its own or, better yet, dollop some honey over it.
Oh, and don’t turn your nose up at the idea of ginseng-flavored milk. There’s an actual study that shows how drinking the stuff can help improve the way your brain functions. And it smells and tastes pretty good: Nestle’s local stalwart Bear Brand has a ginseng-infused milk drink that is boosted with a shot of vanilla to improve the taste and aroma.
Throw in a banana and some peanut butter and you’re all set. Plus, the tasty honey-roasted sunflower seeds add a crunchy contrast to the soft and creamy oats.
Honeybee Overnight Oats
- 1/3 cup rolled oats
- 1/3 cup ginseng-infused milk
- 1 small single-serve tub Greek yogurt with honey (I used Hacienda Macalauan‘s Greek yogurt and honey) or 1 single-serve tub of plain Greek yogurt + 2 tablespoons honey
- 1 ripe banana, peeled and thinly sliced
- 1 tablespoon peanut butter
- 2 tablespoons honey-roasted sunflower seeds
- pinch of cinnamon
Combine all the ingredients except for the cinnamon in a large bowl. Stir until well-combined, cover, and refrigerate overnight. Sprinkle over a pinch of cinnamon to serve.