Expert Advice

Cook in Your Sleep: A Travel-Friendly Breakfast From Well + Good's New Cookbook

by Amanda Freeman
Almond-butter Almond-butter cherry-berry overnight oats. Photo by Johnny Miller.

Today is a great day for debut book releases! In addition to our own Travel Anywhere (And Avoid Being a Tourist) , today sees the launch of Well + Good: 100 Healthy Recipes + Expert Advice for Better Living by our friends Melisse Gelula and Alexia Brue, entrepreneurs and co-founders of the essential health and wellness site Well + Good. The book is a collection recipes written by industry experts, and we especially loved this travel-friendly meal from Amanda Freeman, the fitness entrepreneur behind SLT and Stretch*d. The sweet and savory oats work as breakfast on an early flight or a healthy, energy-filled snack anytime. It can easily be made ahead to take on a plane, road trip, or any on-the-go adventure.

Almond-Butter Cherry-Berry Overnight Oats

This recipe is good for: dairy-free, low-inflammation, vegetarian, better digestion, better sleep.


Makes 1 serving.

1/2 c. unsweetened vanilla almond milk

3 Tbsp. creamy almond butter

1 Tbsp. honey

2 1/4 tsp. chia seeds

1/2 c. rolled oats


Frozen cherries, thawed

Frozen berries, thawed

Bee pollen (optional)

Other toppings of your choice


1. In a Mason jar or small bowl, stir together the almond milk, almond butter, honey, chia seeds, and oats until thoroughly combined. Cover the mixture with a clean kitchen towel and refrigerate for at least six hours or up to overnight.

2. Uncover the mixture and top with the cherries, berries, bee pollen (if using), and any other toppings you desire. Enjoy.

Tip: If the almond butter thickens the oats too much overnight, add 2 tablespoons more almond milk to loosen them up in the morning.

Keep Cooking

BuyWell + Good: 100 Healthy Recipes + Expert Advice for Better Living for many more healthy recipes.

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Reprinted with permission from Well + Good. Copyright © 2019 by Well+Good. Photographs copyright © 2019 by Johnny Miller. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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