Two bowls of cinnamon, nutmeg and vanilla ‘doughnut’ overnight oats with an array of fun toppings.
Doughnuts… is there anything they can’t do?
– Homer Simpson
Honestly, just seeing doughnuts makes me immediately feel happier. (And yes, hungrier too). I’m not entirely sure why. Maybe it’s their unique shape, or the delectable smell, or the pretty frosting and sprinkles. Or maybe it’s because I’m reminded of watching hour after hour of The Simpsons as a child.
Whatever the reason, doughnuts make me smile.
Luckily for me, it’s Doughnut Day! I’m serious, the first Friday of June is ‘National Doughnut Day’ in the US, so I maintain it’s a good day to have a doughnut wherever you are.
(But if you are the US, then look out for free doughnut deals!)
This year I decided to celebrate Doughnut Day with doughnut-flavored overnight oats – and, as you can see, I topped them with mini doughnuts (Peanut Butter Baked Doughnuts, to be exact). This was so I could enjoy something doughnut-y without being ravenous five seconds later.
As with may of my recipes, the key with this breakfast is: do not omit the topping(s). The maple glaze – or, alternatively, a generous swirl of jelly – is what really makes this breakfast.
Without the glaze (or jelly), you’re pretty much left with a bowl of cinnamon and nutmeg overnight oats. Still tasty, but not quite doughnut overnight oats. But topped with a maple glaze? It’s reminiscent of a maple bar (albeit in a creamy, oaty form). And with a swirl of raspberry jelly? Reminds me of a jelly doughnut.
There’s no need to stop there with the toppings – go nuts! Chocolate sauce, chocolate chips, chopped nuts, chocolate candies and/or mini marshmallows would all be delicious toppings. Really, anything you’d top a doughnut with can (and should) go on these oats.
Of course, for the best doughnut-y experience, try topping the oats with actual (mini) doughnuts. It is Doughnut Day, after all!
- Overnight oats
- ⅔ cup rolled oats
- 2 teaspoons chia seeds
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup Greek-style yogurt
- ½ cup milk
- 1 - 2 tablespoons maple syrup
- Maple glaze
- Jelly (jam)
- In a bowl or container, combine the rolled oats, chia seeds, cinnamon, nutmeg, vanilla extract and yogurt. Add the milk and maple syrup, and mix until completely combined.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir in a little extra milk if the overnight oats are too thick.
- Divide the oats between two bowls. Top with a few spoonfuls of maple glaze, swirl in some jelly, and/or scatter over some sprinkles.
Plain or vanilla flavored yogurt should work - I like using half plain and half vanilla. If your yogurt is quite sour, you may wish to increase the maple syrup. Conversely, if your yogurt is very sweet, you may wish to reduce or omit the maple syrup.
The yogurt does not need to be authentic Greek yogurt, it simply needs to be thick and creamy.
Whisk together 2 tablespoons of Greek-style yogurt and 1 -2 teaspoon maple syrup for a lightened-up maple glaze.
For a more traditional maple glaze, whisk together 2 tablespoons confectioners’ (icing) sugar and 1 - 2 teaspoons maple syrup.