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To nobody’s surprise, I am 100% a morning person. I’ve always been the kind of girl that can jump right out of bed the second the alarm starts its gentle humming, breeze through my morning routine and rituals, and be out the door all within 60 minutes.
And that’s with little to no caffeine, sugar, or drugs.
Golly, if I took some of those ADHD meds…yikes, I’d be cracked out for sure. I know how buzzed I get off of basic OTC meds like DayQuil or Mucinex.
With all of that said, workday mornings tend to go smoothly for this teacher because I get my butt into bed at a reasonable time the night before and I plan ahead. I lay out my clothes and accessories the night before, have my breakfast and lunch and Mary Poppins-worthy tote already packed, and water and coffee thermos ready to roll.
While McNugget isn’t ready for school just yet, I can recall how mornings went back at my house growing up with two older brothers.
With three kids going to three different schools (me=elementary, one bro=middle school, one bro=high school), you better believe my mom had her stuff together, with our breakfasts planned ahead the night before.
Following in her organizational wizarding footsteps, I, too, plan my breakfasts for the week out ahead of time. Sounds a little silly, I know, but it makes a HUGE difference.
An easy way to do this is to whip up a batch of overnight oats on Sunday afternoon for grab-and-go breakfasts all week long.
Today’s recipe is PERFECT for doing just that. It’s nutritious, requires NO cooking, takes 4 minutes to prep, and sneaks in a serving of veggies before that tardy bell rings.
Breakfast of champions, indeed.
As a hardcore oatmeal fan, I just can’t bring myself to boil a pot of the stuff when it’s in the 80’s before 8 a.m. Coffee is the only warm food allowed in my kitchen on these sticky Texas mornings.
So how’s a girl to get her oat fix without a steamy bowl of oatmeal?
OVERNIGHT OATS, of course!!!
I’ve been raving about these for months now. So if you haven’t hopped on this party train, let’s make this the week you do so.
Now, before you call the Paleo police on me that I’m raving about oats, might I remind you for the 1,000th time that there should be NO rigid rules or restrictions when it comes to your diet.
Eat real food.
Eat food that makes you feel strong.
Eat food that makes you feel satisfied.
Eat food that makes your soul glad to be alive.
For me, oats are one of those foods. I know they don’t work for everyone, but they work for me so I want to share yet another way I’ve been noshing on them.
How is this recipe different from my other oat recipes?
First of all, this one has two servings of sneaky veggies in each serving.
Second, in typical elementary school teacher fashion, I was a problem solver with this recipe…I always feel like oatmeal is a little lacking in the protein department, thus I sometimes get hungry within 2 hours of eating it. SO, I added a little unflavored collagen protein to these oats to up the fullness factor and it worked!
Collagen protein? YES! I started using this protein powder as a supplement for skin health last summer in hopes of it naturally helping with acne and work as an anti-aging supplement. And I’ve been SUPER pleased with the results.
While the stuff is a little pricy, you only need a few tablespoons per serving, which will bring you 11 grams of protein, 12 grams of collagen, and ONLY 43 calories.
No dairy, no soy, no gluten…all this goodness comes from kosher beef, sans the hamburger or steak flavor you may anticipate.
If you don’t want to give the collagen a try, you could use vanilla, caramel, or even chocolate protein powder you already have on hand in this recipe, or leave it out altogether.
Another tip about this recipe is with those shredded veggies. Yes, you could do some multitasking and shred the veggies on a box grater whilst getting a solid bicep workout. OR, you could throw the carrots and zucchini into your Vitamix or food processor and let it do the work for you.
After that, toss all your ingredients into a Tupperware contained, whisk it with a fork, and seal that bad boy up in your fridge overnight. The next morning, you’ll be greeted by creamy, filling oats that required hardly any effort on your part.
Yeay for lazy breakfasts!
I’ve been serving mine up parfait-style with grassfed yogurt, figs, bananas, and shredded coconut. They’d be fabulous with pineapple, berries, nuts, or whatever else that rocks your socks.
What a delicious and healthy way to start the day! And if you’re all about oats like me, check out these other outstanding oat recipes:
And remember, if you haven't already, head over to my BLOGiversary giveaway page to win a little Healthy Happy Texan care package of appreciation, and of course, love.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!