Finally, savory overnight oats have arrived! This breakfast is as versatile as it is delicious: it can be served warm or cold (microwave will do the trick!) and can be prepared well in advance to make mornings a little easier. The combination of golden beets, toasted walnuts, yogurt, cheddar cheese and thyme is so good you’ll be thinking about it all day.
- 1 cup rolled oats
- 8 ounces Chicken Bone Broth
- 1 cup nonfat Greek yogurt
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium red onion
- 2 golden beets
- ¼ cup extra sharp cheddar cheese
- ¼ cup walnuts
- 2 teaspoons fresh thyme or ¾ teaspoon dried
Preheat oven to 425ºF. Wash and peel beets. Dice into ½-inch pieces. Peel, halve, and thinly slice onion. Toss beets and onion on a baking sheet with olive oil and a pinch of salt. Roast until browned and tender, about 12 minutes. Heat a skillet or fry pan over medium-high heat. Add walnuts and toast, tossing occasionally, until browned and fragrant—about 8 minutes. Let walnuts cool, then chop and reserve.
In a large container, add oats, broth, yogurt, and garlic powder. Stir to combine, then layer the roasted veggies on top but do not stir. Store in the fridge for at least 6 hours and up to 3 days.
Assemble and serve
To serve, scoop a portion of the oats into a bowl. Top with chopped toasted walnuts, grated cheddar, and chopped fresh thyme.