Are you constantly on the go in the morning, looking for a healthy breakfast that’s both easy and fast? Look no further! This 2-ingredient overnight oats recipe is perfect for anyone seeking a nutritious, delicious, and hassle-free meal. With minimal prep time and endless ways to customize, it’s an ideal choice for busy mornings or anyone wanting to prepare a breakfast in advance. In this article, you’ll find everything you need to know about making overnight oats, along with tips to ensure they turn out perfect every time.

Ingredients:

• 1/2 cup old-fashioned/rolled oats
• 1/2 cup plus 1 tablespoon flavored milk or non-dairy milk (such as vanilla or chocolate)

How to Make 2-Ingredient Overnight Oats

Follow these simple steps to make your overnight oats:

1. Combine the oats and milk: Add 1/2 cup of old-fashioned oats to a jar or a bowl. Then pour in 1/2 cup of the flavored milk of your choice. For the perfect consistency, add an extra tablespoon of milk.
2. Mix and refrigerate: Stir the oats and milk together, or if using a jar, give it a good shake. Place the lid on the jar or cover the bowl with plastic wrap, and refrigerate it overnight (at least 6 hours) to let the oats soak up the liquid and soften.

Tips for Making Perfect Overnight Oats

• Choose your milk wisely: Since the milk is the primary flavoring agent, go for a flavor that you really enjoy. Vanilla or chocolate almond milk, for example, adds a natural sweetness to your oats without the need for extra sugar.
• Prep in batches: If you want to save even more time, make several jars of overnight oats at once. They’ll last up to five days in the fridge, making it easy to grab a jar each morning as you head out the door.
• Adjust the consistency: If you like your oats thicker, you can reduce the amount of milk by a tablespoon. Conversely, if you prefer them creamier, feel free to add an extra splash of milk in the morning.
• Serve hot or cold: Although overnight oats are traditionally eaten cold, you can warm them up in the microwave for 1-2 minutes if you prefer a warm breakfast.

Why Overnight Oats Are the Perfect Breakfast Option

Overnight oats are a great option for anyone with a busy schedule or someone who wants a simple, nutritious meal. Not only do they require just a couple of minutes to prepare the night before, but they are also customizable to your preferences. With the right choice of ingredients, you can create a healthy, balanced breakfast that’s rich in fiber, protein, and healthy fats.

This 2-ingredient recipe is also an excellent base for adding all sorts of flavors and toppings. Whether you follow a plant-based diet, prefer dairy, or want to enhance your oats with fruits, seeds, or nuts, this recipe is the ideal starting point. Plus, it’s perfect for meal prepping as it can be made in batches and stored in the fridge for days!

Ingredients:

• 1/2 cup old-fashioned rolled oats
• 1/2 cup milk (dairy or non-dairy, like almond or oat milk)
• 1/4 cup Greek yogurt (or dairy-free yogurt)
• 1 tbsp chia seeds (optional, for extra texture and nutrition)
• 1 tbsp maple syrup (or honey, adjust to taste)
• 1 tbsp cocoa powder
• 1 tbsp strong brewed coffee (or espresso, cooled)
• 1/2 tsp vanilla extract
• 1–2 tbsp mascarpone cheese (optional, for a creamier, authentic tiramisu flavor)

Toppings:

• Cocoa powder, for dusting
• Shaved dark chocolate or chocolate chips
• Crumbled ladyfingers (optional, for an authentic touch)
• Additional yogurt or whipped cream (optional)

Instructions:

1. Mix the ingredients:
   • In a jar or small bowl, combine the rolled oats, milk, Greek yogurt, chia seeds (if using), maple syrup, cocoa powder, brewed coffee, and vanilla extract. Stir well to combine all the ingredients.
2. Add mascarpone (optional):
   • If you’re using mascarpone cheese for a richer, creamier taste, gently stir it into the oat mixture. It will give the oats that signature tiramisu creaminess.
3. Refrigerate overnight:
   • Cover the jar or bowl and refrigerate for at least 4 hours, but preferably overnight, to allow the oats to absorb the liquid and soften.
4. Serve:
   • In the morning, give the oats a stir. If they’re too thick, add a little more milk to reach your desired consistency.
5. Add toppings:
   • Before serving, dust the top of the oats with cocoa powder, add a sprinkle of shaved dark chocolate or chocolate chips, and crumble ladyfingers over the top for a tiramisu-like crunch. You can also add a dollop of yogurt or whipped cream for extra creaminess.

Tips:

• Adjust the sweetness to your liking by adding more or less maple syrup or honey.
• If you prefer a stronger coffee flavor, increase the amount of brewed coffee or espresso.
• For a protein boost, you can add a scoop of vanilla or chocolate protein powder.

These Tiramisu Overnight Oats offer a decadent yet healthy breakfast option that’s easy to prepare the night before, so you can wake up to the delicious flavors of tiramisu with none of the fuss!

Ingredients:

For the Oatmeal Crust and Topping:

• 1 1/2 cups old-fashioned oats
• 1 1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, melted

For the Apple Filling:

• 3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp all-purpose flour

For the Caramel Layer:

• 1/2 cup caramel sauce (store-bought or homemade)
• 1 tbsp heavy cream (to thin the caramel, optional)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the oatmeal crust:
   • In a large bowl, mix together the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter until the mixture is crumbly and well combined.
   • Press about two-thirds of the oatmeal mixture into the bottom of the prepared baking pan to form an even crust. Reserve the remaining one-third for the topping.
3. Prepare the apple filling:
   • In a medium bowl, toss the diced apples with sugar, cinnamon, nutmeg, and 1 tablespoon of flour until the apples are well coated.
4. Layer the filling and caramel:
   • Spread the apple mixture evenly over the oatmeal crust. Drizzle the caramel sauce over the apples. If the caramel is too thick, you can stir in 1 tablespoon of heavy cream to thin it slightly before drizzling.
5. Add the topping:
   • Sprinkle the reserved oatmeal mixture over the caramel and apples, pressing it down gently.
6. Bake:
   • Bake for 30–35 minutes, or until the top is golden brown and the apples are tender. Remove from the oven and allow the bars to cool completely in the pan.
7. Cut and serve:
   • Once cooled, lift the bars out of the pan using the parchment paper overhang. Slice into squares or bars.

Tips:

• For an extra decadent touch, drizzle more caramel over the top just before serving.
• These bars can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
• Add a scoop of vanilla ice cream for a perfect dessert pairing.

These Caramel Apple Oatmeal Bars combine the comforting flavors of apple pie and caramel, with a buttery, crumbly oatmeal crust for a dessert that’s perfect for any occasion!

Ingredients:

For the Bourbon Short Ribs:

• 3 lbs beef short ribs
• 1/2 cup bourbon
• 1 cup beef broth
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup tomato paste
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp olive oil (for searing)
• 1 tbsp cornstarch (optional, to thicken sauce)

For the Cheesy Grits:

• 1 cup stone-ground grits (or quick-cooking grits)
• 4 cups water (or chicken broth for extra flavor)
• 1/2 cup heavy cream (or milk)
• 1 cup shredded sharp cheddar cheese
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

For the Bourbon Short Ribs:

1. Sear the short ribs:
   • Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper. Sear them on all sides until browned, about 2–3 minutes per side. Transfer the short ribs to the slow cooker.
2. Prepare the sauce:
   • In the same skillet, add the diced onion and cook for 3–4 minutes until softened. Add the garlic and tomato paste, stirring for another 2 minutes. Pour in the bourbon to deglaze the pan, scraping up any browned bits. Let the bourbon cook down for 2–3 minutes.
3. Slow cook:
   • Transfer the onion, garlic, and bourbon mixture to the slow cooker. Add the beef broth, brown sugar, soy sauce, Worcestershire sauce, smoked paprika, and black pepper. Stir to combine.
   • Cover and cook on low for 8 hours or high for 4–5 hours until the ribs are fall-apart tender.
4. Optional – Thicken the sauce:
   • If you prefer a thicker sauce, remove the short ribs from the slow cooker. In a small bowl, mix the cornstarch with 2 tbsp of water, then stir it into the sauce. Cook on high for 15–20 minutes to thicken.

For the Cheesy Grits:

1. Cook the grits:
   • In a medium saucepan, bring the water (or chicken broth) to a boil. Slowly whisk in the grits, reduce heat to low, and cook according to package instructions (about 20–30 minutes for stone-ground grits, 5–7 minutes for quick-cooking), stirring occasionally.
2. Add cheese and butter:
   • Once the grits are cooked, stir in the heavy cream, shredded cheddar, and butter. Season with salt and pepper to taste, and stir until smooth and creamy.

Serve:

• Plate a generous portion of cheesy grits, top with the tender short ribs, and spoon some of the bourbon sauce over the top. Serve with a side of sautéed greens or a simple salad for a complete meal.

Tips:

• If you don’t have bourbon, you can substitute with red wine or skip it entirely for a milder flavor.
• For extra flavor, marinate the short ribs in the sauce overnight before cooking.
• Leftovers keep well and the flavors deepen the next day.

Enjoy the rich flavors and comforting textures of these Slow Cooker Bourbon Short Ribs with Cheesy Grits!

Ingredients:

For the Bourbon Short Ribs:

• 3 lbs beef short ribs
• 1/2 cup bourbon
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup tomato paste
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp olive oil (for searing)
• Fresh thyme sprigs (optional, for garnish)

For the Cheesy Grits:

• 1 cup grits (stone-ground or quick-cooking)
• 4 cups water (or chicken broth for extra flavor)
• 1 cup shredded sharp cheddar cheese
• 2 tbsp butter
• 1/2 cup milk or cream
• Salt and pepper, to taste

Instructions:

For the Bourbon Short Ribs:

1. Sear the short ribs:
   • Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear them in the skillet until browned on all sides, about 2–3 minutes per side. Transfer the short ribs to the slow cooker.
2. Make the sauce:
   • In the same skillet, add the diced onions and cook until softened, about 3–4 minutes. Add the minced garlic and cook for another minute. Stir in the tomato paste and cook for another 1–2 minutes until it darkens slightly.
   • Pour in the bourbon and deglaze the pan by scraping up any browned bits. Let the bourbon cook down for 2 minutes. Then add the beef broth, soy sauce, brown sugar, Worcestershire sauce, smoked paprika, salt, and pepper. Stir to combine.
3. Slow cook the short ribs:
   • Pour the bourbon sauce mixture over the short ribs in the slow cooker. Cover and cook on low for 8 hours or high for 4–5 hours, until the short ribs are tender and falling off the bone.
4. Thicken the sauce (optional):
   • If the sauce is too thin at the end of cooking, transfer it to a small pot and simmer over medium heat until it reduces and thickens slightly, about 5–10 minutes.

For the Cheesy Grits:

1. Cook the grits:
   • In a medium saucepan, bring the water (or broth) to a boil. Slowly whisk in the grits and reduce the heat to low. Cook, stirring frequently, for about 5–7 minutes (or longer for stone-ground grits), until thick and creamy.
2. Add cheese and butter:
   • Once the grits are cooked, stir in the shredded cheese, butter, and milk (or cream) until smooth and creamy. Season with salt and pepper to taste.

Serve:

1. Plate the dish:
   • Spoon a generous portion of the cheesy grits onto a plate or shallow bowl. Top with the tender bourbon short ribs and spoon some of the bourbon sauce over the top.
   • Garnish with fresh thyme sprigs for added flavor and presentation (optional).

Tips:

• For even more flavor, marinate the short ribs in the bourbon mixture overnight before cooking.
• To make this meal in advance, prepare the short ribs and grits separately, then reheat just before serving.
• Pair with sautéed greens or a light salad to balance the richness of the dish.

These Slow Cooker Bourbon Short Ribs with Cheesy Grits are rich, decadent, and perfect for a comforting weekend meal or special occasion!

Ingredients:

• 1 lb ground beef
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can black beans (15 oz), drained and rinsed
• 1 can diced tomatoes (15 oz)
• 1 can tomato sauce (8 oz)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, minced (optional, for heat)
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for more heat)
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth (or water)
• 1 tbsp olive oil (for browning the beef)

Optional Toppings:

• Sour cream
• Shredded cheese
• Chopped green onions
• Chopped cilantro
• Sliced avocado
• Tortilla chips or cornbread

Instructions:

1. Brown the beef:
   • In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5–7 minutes. Break it apart with a spatula as it cooks. Drain any excess fat.
2. Add ingredients to the slow cooker:
   • Transfer the browned beef to the slow cooker. Add the diced onions, garlic, bell pepper, jalapeño (if using), kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth.
   • Stir in the chili powder, cumin, smoked paprika, cayenne (if using), oregano, salt, and pepper.
3. Cook the chili:
   • Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the flavors have melded and the chili has thickened.
4. Adjust seasoning and serve:
   • Before serving, taste the chili and adjust the seasoning with more salt, pepper, or spices if needed.
   • Serve hot with your favorite toppings like sour cream, shredded cheese, green onions, and cilantro.

Tips:

• For a vegetarian version, skip the ground beef and add extra beans or veggies like zucchini, carrots, or sweet potatoes.
• Leftover chili can be stored in the fridge for up to 5 days or frozen for up to 3 months.

This Slow Cooker Beef and Bean Chili is rich, flavorful, and perfect for cold weather or a comforting meal any time of the year!

Ingredients:

• 1 large bag tortilla chips (about 12 oz)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup cooked ground beef, seasoned (or chicken, pulled pork, or black beans for a vegetarian version)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/2 red onion, diced
• 1 jalapeño, thinly sliced (optional)
• 1/2 cup diced tomatoes (or pico de gallo)
• 1/2 cup sliced black olives (optional)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Toppings:

• Sour cream
• Guacamole or diced avocado
• Salsa or hot sauce
• Chopped cilantro
• Pickled jalapeños
• Green onions, chopped
• Lime wedges (for serving)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 400°F (200°C).
2. Cook the meat (if using):
   • In a skillet, heat the olive oil over medium heat. Add the ground beef (or chicken) and season with cumin, chili powder, garlic powder, salt, and pepper. Cook until browned and fully cooked, about 5–7 minutes. Drain any excess fat and set aside.
3. Assemble the nachos:
   • Spread the tortilla chips in an even layer on a large sheet pan. Try to avoid too much overlapping to ensure even melting.
   • Sprinkle half of the shredded cheese over the chips.
   • Evenly distribute the cooked meat (or black beans), black beans, corn, diced red onion, jalapeño slices (if using), and olives over the cheese.
   • Top with the remaining shredded cheese.
4. Bake:
   • Bake the nachos in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly, and the chips are slightly crispy.
5. Add fresh toppings:
   • Once the nachos are out of the oven, top with fresh diced tomatoes (or pico de gallo), chopped cilantro, and green onions.
   • Serve immediately with sour cream, guacamole, salsa, lime wedges, or any of your favorite toppings.

Tips:

• For an extra crispy texture, broil the nachos for the last 1–2 minutes of baking, but keep an eye on them to prevent burning.
• Customize the toppings to your liking—add roasted peppers, sautéed mushrooms, or more cheese for a cheesier version.

These Loaded Sheet Pan Nachos are quick, customizable, and perfect for sharing with friends or family, making them a great option for game days, movie nights, or casual dinners!

Ingredients:

• 8 large flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 can black beans, drained and rinsed
• 1 cup cooked chicken, shredded (or beef, pork, or tofu)
• 1 bell pepper, diced
• 1/2 red onion, diced
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Optional Toppings:

• Sour cream
• Guacamole or diced avocado
• Salsa
• Chopped cilantro
• Hot sauce

Instructions:

1. Preheat the oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare the filling:
   • In a skillet, heat the olive oil over medium heat. Add the diced bell pepper and onion, and sauté for 3–4 minutes until softened.
   • Stir in the black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Cook for another 2–3 minutes until heated through. Remove from heat and set aside.
3. Assemble the quesadillas:
   • Lightly grease a large sheet pan with cooking spray or line it with parchment paper. Lay 4 tortillas across the sheet pan, allowing the edges of the tortillas to hang over the sides.
   • Evenly spread half of the shredded cheese over the tortillas. Add the cooked chicken (or your choice of protein) and the sautéed veggie and bean mixture.
   • Sprinkle the remaining cheese over the top, then place the other 4 tortillas on top of the filling.
4. Fold and bake:
   • Fold the edges of the bottom tortillas over the top tortillas to seal the quesadillas.
   • Place another sheet pan on top of the quesadillas to press them down and ensure they stay flat and crispy while baking.
   • Bake for 15–20 minutes, or until the tortillas are golden brown and crispy. Remove the top sheet pan halfway through baking to allow the tops to crisp up.
5. Slice and serve:
   • Once done, remove the quesadillas from the oven and let them cool for a couple of minutes.
   • Use a pizza cutter or sharp knife to slice them into squares. Serve with sour cream, guacamole, salsa, cilantro, and any other toppings you like.

Tips:

• Customize the filling with any ingredients you prefer, such as sautéed spinach, mushrooms, jalapeños, or ground beef.
• You can make a vegetarian version by skipping the meat and adding more beans or veggies.

These Loaded Sheet Pan Quesadillas are a fun, easy way to make a big batch of cheesy, flavorful quesadillas that are perfect for sharing!

Ingredients:

• 4 large flour tortillas (burrito-sized)
• 1 cup cooked rice (white, brown, or Mexican-style rice)
• 1 can black beans (or pinto beans), drained and rinsed
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/2 cup salsa (mild or spicy, depending on preference)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 tbsp olive oil (optional, for sautéing)
• Salt and pepper, to taste

Optional Add-ins:

• Guacamole or diced avocado
• Sour cream or Greek yogurt
• Chopped cilantro
• Cooked chicken, beef, or tofu (for extra protein)
• Corn kernels or sautéed veggies (like bell peppers or onions)

Instructions:

1. Prepare the rice and beans:
   • If you haven’t already, cook the rice according to package instructions. Let it cool slightly.
   • In a skillet, heat 1 tablespoon of olive oil (optional) over medium heat. Add the drained beans, cumin, chili powder, and a pinch of salt and pepper. Stir for 2–3 minutes until heated through. Remove from heat.
2. Assemble the burritos:
   • Lay a tortilla flat on a clean surface. In the center of each tortilla, add about 1/4 cup of cooked rice, 1/4 cup of the seasoned beans, 2 tablespoons of shredded cheese, and a spoonful of salsa. You can also add any optional fillings at this stage (avocado, sour cream, cilantro, etc.).
   • Fold the sides of the tortilla in, then roll it up tightly from bottom to top, tucking the sides as you go to form a burrito.
3. Wrap and freeze:
   • Wrap each burrito individually in foil or plastic wrap, then place them in a large freezer-safe bag or airtight container.
   • Label with the date and freeze for up to 3 months.
4. To reheat:
   • Remove the burrito from the freezer and unwrap it. For the microwave, wrap it in a damp paper towel and microwave for 3–4 minutes, flipping halfway through, until heated through.
   • If using the oven, place the unwrapped burrito on a baking sheet and bake at 375°F (190°C) for 25–30 minutes until warm and crispy.

Tips:

• Make a batch of 8–10 burritos at once for easy meal prep.
• Customize the fillings to suit your taste or diet (vegan, vegetarian, or meat-filled versions).
• Serve with extra salsa, guacamole, or hot sauce when ready to eat.

These Rice and Beans Freezer Burritos are a convenient, tasty, and nutritious option for busy days when you need a quick meal!

Ingredients:

• 6 boneless, skinless chicken thighs
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp honey (or brown sugar)
• 2 cloves garlic, minced
• 1 tbsp rice vinegar (or lime juice)
• 1 tsp ginger, minced (optional)
• 1 tsp sesame seeds (for garnish)
• 1 green onion, chopped (for garnish)

Instructions:

1. Make the marinade:
   • In a bowl, mix the gochujang, soy sauce, sesame oil, honey, garlic, rice vinegar, and ginger (if using). Stir until smooth and well combined.
2. Marinate the chicken:
   • Place the chicken thighs in a large zip-top bag or shallow dish. Pour the gochujang marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2–4 hours for better flavor.
3. Grill the chicken:
   • Preheat your grill to medium-high heat. Once heated, oil the grill grates to prevent sticking.
   • Remove the chicken from the marinade, letting any excess drip off, and place the thighs on the grill. Grill for about 6–7 minutes per side, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and has a nice char.
4. Serve:
   • Remove the grilled chicken thighs from the grill and let them rest for a few minutes.
   • Garnish with sesame seeds and chopped green onions before serving.

Tips:

• You can also cook the chicken in a skillet or under the broiler if you don’t have a grill.
• Serve the Grilled Gochujang Chicken Thighs with steamed rice, a side of kimchi, or a fresh salad for a balanced meal.

These spicy, sweet, and savory Gochujang Chicken Thighs are packed with flavor and easy to prepare, making them perfect for weeknight dinners or summer barbecues!