I'm a mom of 3 kids under 5. Ree Drummond's overnight oats help me save time on busy mornings.

As a dietitian and mom of three kids under 5, my mornings can get pretty hectic. With the chaos of packing lunches and getting everyone dressed and to school on time, breakfast is usually the last thing on my mind. That's why I'm always on the lookout for easy, no-cook breakfast recipes.

I've been watching Ree Drummond cook and bake on TV for years and was excited to stumble upon her recipe for overnight oats. My kids love oatmeal, so I hoped this recipe would become a regular part of our breakfast rotation.

Here's how I made Ree Drummond's overnight oats.

I organized all the ingredients on the counter before getting started.

Maple syrup, raspberry preserves, chia seeds, organic milk, a container of fresh blackberries, rolled oats, and plain Greek yogurt on a white counter.
The recipe called for ingredients like milk, Greek yogurt, maple syrup, chia seeds, and rolled oats.Dahlia Rimmon

To keep myself organized, I arranged all the ingredients on the counter before getting started.

Drummond's standard recipe calls for milk, Greek yogurt, maple syrup, chia seeds, rolled oats, and fresh blueberries. However, her website also includes different variations of the recipe, including PB&J, piña colada, pumpkin pie, and mango flavors.

I decided to make both the plain oats and the peanut-butter-and-jelly variation. For the PB&J oats, the only additional ingredients I grabbed were peanut butter and raspberry preserves.

I began by mixing all of the ingredients together.

Two mason jars with a mixture of ingredients for overnight oats inside. The jar on the left is taller than the jar on the right.
Each jar contained one batch of overnight oats.Dahlia Rimmon

I combined the ingredients into two mason jars, each containing one batch of overnight oats.

I added half a cup of rolled oats, 2 teaspoons of chia seeds, half a cup of whole milk, 2 tablespoons of plain whole-milk Greek yogurt, and 2 tablespoons of maple syrup into each jar.

Next, I gave the jars a good shake before placing them in the fridge.

A hand holding a mason jar with a purple lid. Inside the jar is a mixture of shaken overnight oats.
I shook the jars to make sure the ingredients were well mixed. Dahlia Rimmon

After combining the ingredients in the jars, I gave them a good shake. I made sure everything was evenly mixed, especially the chia seeds, which tend to clump together at the bottom of the jar.

Then, I sealed the jars and placed them in the fridge. The recipe said I should leave the oats in the refrigerator for at least four hours, but I left both jars in there overnight.

The next morning, I added the toppings.

Two white bowls of overnight oats on a white countertop. The bowl on the right has peanut butter and raspberry preserves on top.
To make the PB&J overnight oats, I added peanut butter and raspberry preserves.Dahlia Rimmon

In the morning, I gave both jars of overnight oats a good stir. For the plain oats, I placed some fresh blackberries on the side in case anyone wanted to use them as a topping.

Although the recipe for the PB&J version called for mixing the peanut butter and preserves into the unchilled overnight oats, I decided to add them as a topping instead.

I added 2 tablespoons of creamy peanut butter and a tablespoon of raspberry preserves to the jar.

My kids devoured their breakfast within minutes.

Two jars with oats inside them are placed on a white countertop. Behind them are containers of maple syrup, raspberry preserves, chia seeds, organic milk, Greek yogurt, and fresh berries.
I'll definitely be making Ree Drummond's overnight oats again.Dahlia Rimmon

My kids loved Drummond's overnight oats and requested them for breakfast again the next day.

The overnight oats had a soft, chewy texture that my kids really enjoyed. They especially loved the peanut-butter-and-jelly flavor. The oats stay good in the fridge for up to three days, so next time, I'll double the batch.

I'll definitely be making Drummond's overnight oats again and will be adding them to our breakfast rotation.

Read the original article on Business Insider