I haven’t been into my overnight oatmeal recently since the mornings have been chilly.
However, this morning it was actually fairly warm…and it was a nice change of pace from my baked oatmeal recipes.
Overnight Oatmeal is very convenient and easy to make, and uses ingredients you most likely already have in your house. You can even take it to-go if you’re in a hurry for work or school, and don’t have time to sit down and eat breakfast.
I like overnight oatmeal just because I get to put them in a fancy cute mason jar, guilty as charged.
This overnight oatmeal recipe uses MyOatmeal Red Velvet Cake blend which was customized myself using instant rolled oats and red velvet cake flavor. I opted to not add in any sweetener to the blend, but I added in my own because it’s essential for the flavor to shine through. Make sure to head on over to MyOatmeal.com to customize your oatmeal today, and get 15% off using my discount code; Runson15.
Red Velvet Cake Overnight Oatmeal
- 1/2 cup MyOatmeal Red Velvet Cake Blend (or substitute regular rolled oats)
- 1/2 cup water
- 1/4 tsp. vanilla extract
- Sweetener, to taste
- 1 tbsp. unsweetened cocoa powder
- 4-5 drops of red dye (optional)
- Chocolate Chips (optional)
White Chocolate “Frosting:”
- 1/4 cup unsweetened plain coconut milk yogurt (So Delicious brand)
- 1 tbsp. MyOatmeal White Chocolate PB Lean
- In a bowl, mix together all your ingredients for your overnight oats. Set aside.
- In a separate small bowl, mix together all your ingredients for your white chocolate “frosting.”
- Now start layering your overnight oats into a mason jar or glass. Add about half of your oats to the bottom, and top with half of your “frosting.” Then finish it off with the rest of your oats, and top off with the rest of your “frosting” and a few chocolate chips.
- Cover with a lid, and refrigerate overnight. Enjoy cold the next day!
- Calories: 220 kcal
- Carbs: 38 g
- Protein: 7 g
- Fiber: 8.5 g
- Fat: 6 g