All you have to do is roll out of bed and eat. You're welcome.
It is impossible to have too many ideas for quick and easy breakfasts, especially ones that are cheap, relatively good for you and able to be made in advance. Often vegan and thickened with chia seeds, overnight oats — a cousin of muesli, which was popularized by Swiss physician Maximilian Bircher-Benner in the 1900s — are a nutritious, adaptable and nearly effortless make-ahead breakfast.
First, choose your container: I like to use a two-cup glass container with a lid because the larger surface area means ingredients are more evenly dispersed with each bite, and there’s enough room for lots of toppings. Any container will do, but if you’re sensitive to leached plastic tastes, stick to glass. I tend to make one serving at a time, but bigger batches work, too: Claypool mixes about five days’ worth in flat containers, for easy stacking.
Once you’ve added your liquids and flavors, stir them together, making sure the oats are moistened, then put a lid on it, put it in the refrigerator and go to sleep. When you’re ready to eat, pick out your toppings: Since whatever is in your bowl is on the softer side, now is a good time to add a little texture. Cashews, almonds, hazelnuts, pumpkin seeds, coconut flakes are my go-tos for crunch. Boost the protein with a spoonful of nut butter.
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