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Overnight Oats, Many Ways

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Overnight Oats, Many Ways


I love overnight oats – they’re an easy, healthy, dairy-free, grab-able breakfast, but I have a tendency to get into an oat rut, reaching for the same ‘ol toppings every time. If you feel the same way, here are 4 ideas that will hopefully add some inspiration to your breakfast routine!

What are overnight oats?

Overnight oats are the perfect breakfast if you love eating oatmeal in the morning but don’t have time to cook before you head out the door. My base recipe consists of whole rolled oats that soak in almond milk overnight with a dash of maple syrup. In the morning, the oats are soft and easy to digest, and the mixture has a thick, porridge-like consistency that’s satisfying to eat. I like to change up my oats by using coconut milk instead of almond milk or adding cinnamon, turmeric, or vanilla to the oat mixture before it soaks overnight. And of course, choosing different toppings is a fun and easy way to vary your overnight oats.

How do I make overnight oats?

If you’re new to overnight oats, making them is easy! Here’s how:

  • On the night before you plan to enjoy your oats, stir together 1/2 cup whole rolled oats, 1/2 cup plant-based milk, 1/2 teaspoon maple syrup, and a dash of salt.
  • Refrigerate the mixture overnight in an airtight container.
  • In the morning your oats will be ready to eat! Transfer them to a bowl before topping and devouring them, or top and take them on the go.

These are the toppings I started with to create these 4 overnight oats combinations – how pretty are all of these healthy ingredients!


Ingredients for Overnight Oats, Many Ways


Tips for overnight oat success

  • If you’re taking your breakfast on the go, a Mason jar is a great choice of container for your overnight oat base. The lid seals tightly, and the jar isn’t too big or bulky. Plus, the jar’s narrow shape keeps most of the toppings separate from the oats until you’re ready to eat.
  • I like to refrigerate my oat base without toppings and then top it in the morning. That way, dried fruit stays chewy, and nuts and seeds are crunchy, not gummy.
  • If you like doing weekly meal prep, make a big batch of overnight oats over the weekend. Store individual servings in Mason jars and top them differently each day!
  • Have fun! I hope you love these 4 recipes, but experiment with different in-season fresh fruit, dried fruit, nut butters, spices, etc.
And now, to the recipes…


Overnight Oats - Cherry Berry with Chia and Yogurt


Cherry Berry with Chia & Yogurt Oats

A classic antioxidant-filled combo. Since it’s wintertime, I used frozen fruit (tart cherries and blueberries) in my bowls. Top them with Greek yogurt, chia seeds, and a drizzle of maple syrup.


Overnight Oats - Coconut Turmeric with currants, mango, and hemp seeds


Coconut Turmeric Oats

An unexpected breakfast bowl filled with anti-inflammatory spices. I stirred turmeric, cinnamon, and coconut milk into the base of the oat bowl and topped it with mango, dried currants, hemp seeds, and coconut flakes.


Overnight Oats - Sweet Sesame Tahini with apricots, pistachios, and pomegranates


Sweet Sesame Tahini Oats

I love tahini so much that now I’m eating it for breakfast! This bowl looks so pretty, and it couldn’t be more simple to put together. Just drizzle tahini on top of the oats and top with pistachios, dried apricots, pomegranates, sesame seeds, and a drizzle of honey (or maple syrup, if you’re vegan).


Overnight Oats - Chocolate Chip Cookie with almond butter


Chocolate Chip Cookie Oats

If you’re trying to get your kids (or husband) to eat oats, this one is for you :). Who can resist that big swirl of almond butter with chocolate chips? I flavor this base recipe with a dash of vanilla extract for extra cookie flavor.

Want more make-ahead breakfast ideas? Try these cookies, these muffins, or these little frittatas.

Overnight Oats, Many Ways

 

Author:

Recipe type: Breakfast

  • ½ cup whole rolled oats
  • ½ cup almond milk or light coconut milk
  • ½ teaspoon maple syrup
  • pinch of sea salt
  • make base recipe using light coconut milk, ⅛ to ¼ teaspoon ground turmeric, and ¼ teaspoon cinnamon
  • toppings: hemp seeds, diced mango, currants, coconut flakes, honey drizzle
  • make base recipe with coconut or almond milk
  • toppings: scoop of yogurt or coconut yogurt, berries, chia seeds, maple drizzle
  • make base recipe with coconut or almond milk
  • toppings: tahini, pistachios, pomegranates, dried apricots, honey drizzle, sesame seeds
  • make base recipe with almond milk and ¼ teaspoon vanilla
  • toppings: almond butter, chocolate chips, chopped almonds
  1. In a small jar, combine the oats, almond or coconut milk, maple syrup, and salt. Stir and chill overnight.
  2. In the morning, scoop the oats into a bowl, stir in more almond or coconut milk, if desired, for consistency. Top with desired toppings.
  3. Alternatively, for a grab-and-go breakfast, you can assemble the overnight oats in jars with the toppings the night before.

Make these vegan by using maple syrup in place of the honey.

3.4.3177

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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