If you haven’t heard, overnight oats are hip, trendy, and nutritious. Some people have turned overnight oats into an art form, and you can find piles of beautiful pictures of overnight oats on Instagram (whether or not they’re #nofilter or not is debatable). One of the reasons that so many people love overnight oats is that they’re convenient: You can make them the NBC (night before consumption) and reap all of their nutritional benefits in a ready-to-go, breakfast on-the-run fashion.[slideshow][related:1684827]
With so many varieties of overnight oats and oatmeal in general, some are certainly cleaner than others. If you’re pouring four cups of maple syrup over your oats, regardless of when you’re making them, they’re going to be unhealthy. Luckily for you though, health-conscious reader, certain healthy foods grow more prolifically during the spring. And, if you make a couple of wise decisions, you’ll be able to include some of these spring superfoods into your oatmeal.
Pineapples from the 50th state are in season during April and May. Bromelain, an enzyme found in the juice and stem of pineapples, has been used for what seems to be forever (ever, and ever ever) to help reduce inflammation, lessen the symptoms of hay fever, and slow blood clotting. This superfood works well in oatmeal alongside of raisins and vanilla extract.
Rhubarb in oatmeal?! You bet. This winter-hardy vegetable is still in season during March, April, and May in the Northern Hemisphere. Hailing from northern Asia, rhubarb can help to keep your liver healthy. It’s also calcium rich and promotes good bone health. There are a couple of baked rhubarb oatmeal recipes out there, but you’ll want to make sure to cut back on the sugary add-ins.
You’ll want to get your strawberry-picking baskets ready as early as April in some warmer American states. It turns out that strawberries may help prevent diabetes, which is the opposite of “not healthy.” Thus, we suggest chopping a few up and adding them into your plain old bowl of oatmeal.