HELLO BEAUTIFUL BLOGGERS!
As you can probably tell, I’ve had a bit of a creative lapse and have not been cooking nearly enough exciting, let alone new, dishes.
I’ve been quite content (obsessed) lately with just jasmine rice, stir fried veggies, and chickpeas. Legit that’s what I’ve been making myself about 4 days a week and for lunches to take to work.
We all know I love Asian food, but c’mon tastebuds, I don’t want to get boring now!
I decided that since I’m in a bit of a rut when it comes to lunch/dinner, I’d post a breakfast recipe!
While I love breakfast, I’ll always be a devoted dinner junkie 4 lyfe so this is a rare post, people!
My boyfriend just got a new job as a Horticulturist and has to be to work at 6 AM every day, which makes for an even groggier, spacier boy than his usual absent-minded self. Since he now has to think about eating breakfast and make sure he eats enough, he asked me to teach him how to make overnight oats, one of my favorite weekday breakfasts.
I whipped some up last night for the both of us. I have been craving cinnamon rolls, so I made a cinnamon raisin concoction for myself, while I made an almond variety for Collin. Both have blueberries though, seeing as our CSA share is giving us hella good summer fruit.
While I used steel cut oats, since that is all I had on hand, this recipe is obviously just as good (or even better…I’m a classic old fashioned rolled oats girl myself) with regular rolled oats. With steel cut, I do recommend the extra step of microwaving it to partly cook the oats to ensure they are deliciously soft in the AM.
Without further ado, here are two varieties of the pinterest supastar: Overnight Oats.
Base Recipe (Serves 2):
- 1/2 cup steel cut oats, pre cooked for 5 minutes in the microwave with 1 cup water
- 1/2 cup almond milk
- 1/2 cup plain, unsweetened coconut yogurt
- 1 banana, mashed into mixture
- 2 dates, pitted and diced
- 1 tsp. vanilla extract
- 1 cup fresh blueberries
- 1 tbsp. coconut sugar or brown sugar
Pre cook steel cut oats in a large mixing bowl for 5 minutes. Once oats are partly cooked, add all remaining ingredients and mix until combined and just slightly lumpy. You can either gently fold in the blueberries, mash them along with the banana, or omit them all together.
Separate mixture into 2 mason jars.
- 1 tbsp. crunchy almond butter
- an extra tbsp. blueberries
- 1 tsp. coconut shreds
- 1 tbsp. raisins
- 1/2 tsp. cinnamon
- 1 tsp. coconut shreds
Top Blueberry Almond jar with almond butter, blueberries and coconut shreds.
Top Cinnamon Roll jar with raisins, cinnamon, and coconut shreds.
These babies can either be enjoyed cold or hot, but I recommend heating them through in the morning. That way you get the melty dates in the center, the gooey almond butter, and the irresistible scent of cinnamon.
Make your morning worthwhile and treat yoself with one of these babies.