I know that I’m super late to the Pinterest party (you can blame c.p. time), but I have seen the error of my ways and I have drank all of the Kool-Aid. I proudly count myself as an overnight oats convert. The reasons are simple:
- It’s mad easy to make. Just mix a bunch of stuff together, set it, and forget it! (Literally.)
- This ish is pretty f-ing delicious. (Try it for yourself.)
- The possibilities are endless when it comes to the flavor combinations!
[Sidenote: I’m watching the reunion for “Married at First Sight,” so I’m a little distracted as I type this post. If anyone reading this is also a fan of the show, we can chat about this season more later. I have LOTS of opinions.]
I’m of the opinion that dairy and non-dairy milks each have their own set of uses. One instance where non-dairy milk is preferable is in this oatmeal recipe. I love the slight nuttiness that the almond milk adds to the overnight oats. I’ve made it with both rolled oats and quick-cooking oats, and though either works I prefer the texture from the rolled oats. The applesauce contributes a bit of fruitiness and natural sugar to the mix, and there’s a spoonful of molasses to add some depth and richness. Ever since I first put this concoction together a couple of weeks ago I’ve eaten overnight oats for breakfast at least half of the workdays. It’s just that good!
Vegan Apple-Cinnamon Overnight Oats:
- 3/4 cup rolled (or quick-cooking) oats
- 3/4 cup plain unsweetened almond milk
- 1/4 cup natural (unsweetened) apple sauce
- 1 tablespoon flax seeds
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
Yield: 1 serving
Procedure: So, all you have to do is mix all of the ingredients in a pint-sized jar, store in the refrigerator overnight, and voila! (Yes, it is that simple.) You can top it with some diced apples and sliced almonds, as shown in the pictures here, for some extra deliciousness. And for the non-vegans, a dollop of Greek yogurt can also be a great addition.
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