Forgive me, I haven’t written a recipe in a really long time…
aaand, this isn’t really a recipe. It’s more throw-stuff-together-in-five-minutes-before-bed-instructions.
But still, it’s something.
Let’s talk about oats. They’re great, right? As Wilford Brimley will tell you, there are so many health benefits to eating them. And oat extract may even help you to quit smoking. (It does. I use it.) Also, they’re cheap! And we all know how much I like a good bargain.
In the winter, oatmeal is a staple for me (the real kind, not the weird packet kind that comes in gross flavors and reminds me of childhood backpacking/river trips). You can make it in the microwave. You can make it on the stovetop. You can put whatever the heck you want into it (almond butter? greek yogurt? figs? yes). But in the summer, who wants to eat something hot and heavy in the morning?
Enter overnight oatmeal! It’s so easy.
1. Get a graduated measuring cup (this makes it easier. Unless you are planning on baking something before breakfast. But, if you’re like me, you probably have more than one measuring cup floating around.)
2. Fill it to the 1/2 cup mark with good old “Old-Fashioned” oats (which you will find in your pantry amongst your Old Fashioned Pasta and Old Fashioned Rice.)
3. Fill to the 3/4 cup mark with frozen fruit of your choice (in this case, we’re using organic Santa Cruz Berry Farms strawberries that I cut up and froze since they were almost overripe — a great way to score organic produce from your local store, by the way. But I have also been using a lot of lovely local Palisade peaches, and figs! Always with the figs. Dried fruit works very well too.)
4. Add a tablespoon of flax seed.
5. Add a tablespoon of coconut shreds.
6. Add a tablespoon of sunflower seeds.
7. Add a pinch of salt and a drizzle of honey, to taste.
8. Slowly pour milk of your choice (so that it has time to soak into the oats) to the full cup mark.
9. Cover with plastic wrap.
10. Put in fridge.
11. Go to sleep.