Pinterest is full of recipes for overnight oats. They are so adorable, layered with different fruits or spices in little mason jars in the fridge. I have had several people tell me that the nut based 'oatmeal' recipes that I have been making look good, but they don't have time in the morning to mess with making breakfast. It got me thinking about adapting my favorite oat-free breakfast into a prep-ahead version of overnight oats. The nuts and chia seeds can be soaked overnight, or for an hour or more during the day. After they are finished soaking, they can be assembled with fruit in small mason jars, or glass containers, so that they are ready to grab and go in the morning. It is delicious hot or cold, so it is truly a personal preference as to whether or not you pop the jar in the microwave for a minute or two in the morning. These will keep for several days in the refrigerator, or can be frozen and reheated.
You can't beat a ripe champagne mango to top off this yummy breakfast.
INGREDIENTS FOR BASE
1 Cup raw almonds, soaked
1 Cup raw cashews, soaked
1 Cup unsweetened flax milk (or milk of choice)
1/4 Cup chia seeds
1 Teaspoon cinnamon
1 Teaspoon almond extract
2 Ripe bananas
1 Can coconut milk
Pinch of salt
Wild blueberries are packed with nutrients and have the sweetest flavor.
Soak the almonds and cashews in a bowl of warm water for at least and hour, and then drain and rinse.
In another small bowl, soak the chia seeds in a cup of unsweetened flax milk with the cinnamon and almond extract.
Add the rinsed nuts, the flax milk with the soaked chia seeds, along with the bananas, coconut milk and salt to a blender or food processor and pulse until all of the ingredients are combined. I prefer the mixture to be chunky, but you can definitely blend until it is smooth. (Basically, cream of wheat texture versus the texture of oatmeal).
Pour into individual storage containers and top with fruit, seeds, or shredded coconut.
Blend a cup of fresh strawberries (or a cup of frozen, thawed) with a teaspoon of honey and a 1/4 cup of orange juice for a tart and velvety topping.