I’ve gotten into the habit of bringing my breakfast and lunch from home to work. It allows me to eat healthier and it’s the perfect way to save at least $50-60 a week. There are the occasional weeks where meal prep is harder, but this is an easy breakfast that’s quick to assemble as long as you have the staples on hand. Another plus is most of the ingredients are non-perishable so you can buy the ingredients in bulk. Overnight oats can be customized to your taste but here’s the basic recipe I use:

• ⅓ cup rolled oats (not the instant version)
• 1 tsp cinnamon
• 1 tsp chia seeds
• 1 tsp flaxseeds
• Honey, agave, or maple syrup per your taste
• ½ cup almond milk (or milk of your choice)
• 1 tbsp peanut butter

In a container, combine oats, cinnamon, chia seeds, flaxseeds, honey and top with almond milk until it fully covers the other ingredients (add more if you like your oatmeal to be thinner) and stir. Add a dollop of peanut butter to the middle, but do not stir. Cover and leave in fridge overnight. Can be eaten warm or cold in the morning. You can also top the oats with sliced almonds, granola, bananas or berries before eating!

Note: I prefer to make these only 1 day in advance so it isn’t too runny but if you like a thinner/mushier oatmeal, feel free to prep 2 days in advance or add more milk.

Thanks to a special friend, Jen Fields of The Pink Pan, for getting me hooked on this recipe!