There’s time, and then there’s Greek time. Greek time is defined as arriving at any function 10 minutes, 6 hours, or 2 days after the time suggested. The exception to that definition is my yiayia. She does everything ahead of time and arrives early to everything. I’m sure she will even be the first person to read this article. I give her credit for me being just as punctual about time as she is. Well, except for mornings that is, when Greek time kicks in full gear.

The bad news is I’m not a morning person. The good news is I’m not the grumpy don’t talk to me until I have my coffee person. I’m more of the press the snooze button four or five times, lay in bed until the last possible second before I have to get ready for work, only to realize I haven’t given myself enough time to eat breakfast type of person. And this happens every single day. I wish I could wake up right when my first alarm goes off and bound down into the kitchen to make a fluffy omelet, brew a fresh cup of coffee, and read the daily newspaper. Instead, after my alarm goes off for the fifth time I frantically get dressed, groggily wobble down the stairs, and gobble the nearest edible thing in sight.

Although a calm morning with an omelet is a nice way to start the day, it’s just not reasonable for me, and probably not for you either. So what do you do? Certainly you know that breakfast is the most important meal of the day. But like me, you’ve become used to grabbing an apple or banana or a leftover sandwich, maybe you get a muffin or coffee at the nearest drive up, too.

But I channel my inner Yiayia Saltas and make my breakfasts ahead of time, which eliminates those hectic mornings. I am no longer hangry (hungry+angry) at work, I stay full until lunch, and I get to press that beloved snooze button a little longer in the mornings knowing my breakfast is ready and waiting for me in the fridge. What’s often in the fridge is Greek overnight oatmeal.

It’s basically oatmeal in a jar and only takes five minutes to make. It’s simple and delicious morning breakfast. The base is simple: oatmeal and almond milk. You can top and add in different ingredients of your choosing, such as peanut butter, chia seeds, your favorite fruits, and protein or cocoa powder. To give it a Greek touch I mix with thick Greek yogurt and imported Greek honey. Here is my Greek inspired overnight oats plus two other of my favorite go-to recipes. Give them a try and then enjoy a good nights rest knowing you don’t have to scramble in the morning to make breakfast, and you can be late for something else later in the day.

Greek Yogurt and Honey Oats
Because I’ve grown up on Greek yogurt and honey, so it just makes sense.
-1/2 cup rolled oats (or steel cut oats)
-3/4 cup unsweetened almond milk (or coconut or plain milk)
-1/2 cup plain Greek yogurt (I use nonfat Fage yogurt)
-1 Tablespoon honey
-1 pinch of cinnamon
Toppings:
–sliced banana and blueberries (or fruit of your choosing, like strawberries or blackberries)
-more honey drizzled on top

Directions:
1. In a mason jar or small bowl, add Greek yogurt, honey, cinnamon, and almond milk and mix together.
2. Add in oats, and make sure all ingredients are combined.
3. Seal jar with a lid or plastic wrap and set in refrigerator overnight.
4. In the morning, enjoy as is or top with your desired toppings.
**Oats can be stored for 2-3 days
Tip: I use a larger mason jar so I can stuff fruit on top in the morning.

Two other delicious combinations to try:

Chocolate Peanut Butter Oats
Because chocolate & peanut butter is the best combination…ever.
Ingredients:
-1/2 cup rolled oats (or steel cut oats)
-3/4 cup unsweetened almond milk (or coconut or plain milk)
-1 ½ tablespoons chia seeds
-2 tablespoons peanut butter (or almond butter)
-2 tablespoons unsweetened cocoa powder
Topping:
–sliced banana (or fruit of your choosing, like blueberries or strawberries)

Directions:
1. In a mason jar or small bowl, add chia seeds, peanut butter, cocoa powder and almond milk and mix together.
2. Add in oats, and make sure all ingredients are combined.
3. Seal jar with a lid or plastic wrap and set in refrigerator overnight.
4. In the morning, enjoy as is or top with your desired toppings.
**Oats can be stored for 2-3 days

Protein Kicker Oats
Because we could all use more protein.
-1/2 cup rolled oats (or steel cut oats)
-3/4 cup unsweetened almond milk (or coconut or plain milk)
-1/3 cup plain Greek yogurt (I use nonfat Fage yogurt)
-1 scoop chocolate protein powder
– 2 teaspoons chia seeds
–1 teaspoon cacao powder
Toppings:
–sliced banana (or fruit of your choosing, like blueberries or strawberries)

Directions:
1. In a mason jar or small bowl, add Greek yogurt, protein powder, chia seeds, cacao powder and almond milk and mix together.
2. Add in oats, and make sure all ingredients are combined.
3. Seal jar with a lid or plastic wrap and set in refrigerator overnight.
4. In the morning, enjoy as is or top with your desired toppings.
**Oats can be stored for 2-3 days

Enjoy! Try different combinations and find flavors you like.