This Overnight Oats with Cinnamon and Walnuts is a hearty, no-cook delight. Rolled oats soak in almond milk with warm cinnamon and crunchy walnuts, creating a fiber-rich, satisfying after-workout breakfast for weight loss—perfect for a healthy, grab-and-go start to your day.
Recipe Tips and Tricks
Use old-fashioned rolled oats—they soak up liquid perfectly overnight without getting mushy; quick oats can turn too soft. Stir the mixture well before chilling—it ensures even flavor and texture throughout. Add walnuts just before eating—they stay crunchy and fresh that way. Chill in a jar with a tight lid—it’s portable and keeps everything secure. Make a batch ahead—double or triple it for a week of effortless post-workout meals.
Why You’ll Love This Recipe
Get ready to transform your mornings with this Overnight Oats with Cinnamon and Walnuts—it’s an after-workout breakfast for weight loss and a healthy breakfast idea that’s about to become your new favorite way to refuel! This dish is a no-cook, nutrient-packed dream: hearty rolled oats soak up creamy almond milk overnight, mingling with the warm, cozy spice of cinnamon and the satisfying crunch of walnuts, delivering a fiber-rich, protein-boosted bowl that’s as delicious as it is good for you—all prepped in advance so you can grab it and go after hitting the gym. It’s the ultimate time-saver—mix it up the night before, let it chill while you sleep, and wake up to a breakfast that’s ready to fuel your weight loss goals with slow-release energy and lasting fullness, no cooking required. Whether you’re rushing out the door after a workout, craving a wholesome yet easy bite, or just want a breakfast that’s healthy and feels like a treat, this recipe is a total winner—creamy, spiced, and guaranteed to make every spoonful a delightful, nutty boost that keeps you satisfied and on track!
Overnight Oats with Cinnamon and Walnuts
Oats, cinnamon, walnuts—creamy post-workout fuel.
Ingredients
- ½ cup rolled oats
- 1 cup unsweetened almond milk
- ¼ cup chopped walnuts
- ½ tsp ground cinnamon
- ¼ cup plain Greek yogurt (full-fat or low-fat)
Instructions
- Gear Up for Ease: Grab a jar or bowl, a spoon, and a measuring cup—this breakfast’s about to make your mornings a breeze! Picture creamy oats and crunchy walnuts—let’s dive in with a big, excited grin!
- Measure the Oats: Scoop ½ cup rolled oats into your jar or bowl—these hearty grains are your energy base! They’re ready to soak up all the goodness—looking simple yet perfect!
- Pour the Milk: Add 1 cup unsweetened almond milk over the oats—pour it slow and watch it settle in! This light, creamy liquid’s your low-cal key—give it a little swirl!
- Add the Yogurt: Spoon in ¼ cup plain Greek yogurt—drop it right on top! This protein-packed addition makes it creamy and tangy—smells fresh already!
- Sprinkle the Cinnamon: Dust ½ teaspoon ground cinnamon over everything—sprinkle it evenly with a flourish! That warm spice is your cozy kick—breathe in that sweet aroma!
- Stir It Up: Grab your spoon—mix everything together until the oats, milk, yogurt, and cinnamon are fully combined! This creamy blend’s coming alive—make sure it’s smooth and even!
- Seal and Chill: Pop a lid on your jar or cover the bowl with plastic wrap—tuck it into the fridge for at least 8 hours, overnight is best! Let it work its magic while you rest—those oats are softening up!
- Check the Texture: Next morning, pull it out—give it a quick stir and see that creamy, thickened goodness! If it’s too thick, splash in a bit more almond milk—your call!
- Top with Walnuts: Chop ¼ cup walnuts into bite-sized pieces—sprinkle them over the top right before eating! That nutty crunch is your final touch—looks and tastes amazing!
- Serve and Savor: Dig in with your spoon—enjoy that creamy, spiced, nutty delight post-workout! Eat it cold or let it sit a minute—it’s your healthy win. Relish every hearty, satisfying bite!
Notes
- Stir well before chilling—lumps ruin the vibe, so mix it thoroughly for creamy perfection!
- Add walnuts last—soggy nuts lose their crunch, so keep them fresh ‘til serving.
- Chill overnight—less than 6 hours leaves oats too firm, so give it time to soften up!
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 426Total Fat 25gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 21gCholesterol 3mgSodium 210mgCarbohydrates 36gFiber 7gSugar 3gProtein 17g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Rolled oats are the hearty base—about 27 grams of carbs, 5 grams of fiber, and 5 grams of protein per ½ cup, they’re filling and provide steady energy (150 kcal). Almond milk (unsweetened) keeps it light—1 gram of carbs and 30 calories per cup, it’s creamy and low-calorie. Walnuts add crunch and healthy fats—4 grams of protein and 18 grams of fat per ¼ cup, they’re omega-3-rich (185 kcal). Cinnamon brings warmth—negligible macros, it’s antioxidant-packed and boosts flavor. Greek yogurt (plain, full-fat) ups the protein—5 grams per ¼ cup, it’s creamy and tangy (low-fat cuts fat to 1g).
Variations and Substitutions
Swap oats for steel-cut or chia seeds—steel-cut (27g carbs per ¼ cup) are chewier, chia (10g fiber per 2 tbsp) thickens more. Use oat milk or coconut milk instead of almond—oat milk (16g carbs per cup), coconut milk (7g fat) adds richness. Sub walnuts with almonds or pecans—almonds (7g protein per ¼ cup), pecans (3g), both nutty. Replace Greek yogurt with kefir or cottage cheese—kefir (4g protein per ½ cup), cottage cheese (7g), both protein-rich. Add vanilla or nutmeg—vanilla’s sweet, nutmeg’s earthy.
Storage Options
Store in an airtight jar or container in the fridge for up to 5 days—flavors meld and oats soften more over time! Stir before eating—it may thicken, so add a splash of milk if needed. Freezing isn’t recommended—texture gets mushy, so keep it chilled and fresh.afe container, then pop them in the oven at 350°F for about 10 minutes to reheat and crisp up; skip freezing the yogurt, though, as it doesn’t hold up well.
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