+ a ton of goodies to top
Ever have one of those totally accidental, but like the absolute best thing you’ve ever tasted, kind of meal? And then you panic because you didn’t write down exactly what went into it, and find yourself in a scramble, quickly trying to mimic it to a T? WELL, that exactly how this cup of oat-y goodness was created, and I’m happy to say I was able to recreate it to be not only the same PERFECT consistency, but to be even healthier AND actually a ton better in the flav department. Hint: the original recipe I made totally out of the blue, may have had a good half a can of full fat coconut milk, plus a good amount of maple syrup. drooooool.
Overnight oats is definitely something I say I’m going to make every weekend to prep for my week ahead. It’s so easy to do, and packed with nutrients I know I need. Makes sense, right? But instead, I find myself rushing to work in the morning, only to eat either some sort of sugary breakfast bar, a banana, or a cup of water. SO. HEALTHY. So finally last week, I knew it was time to make a change, and start my day off the right way. Maybe it’s my lack of energy come the winter season, or maybe something about the christmas season makes me think of creamy, comforting breakfast bowls. All I know is that this is comfort in a breakfast bowl (or cup).
NOT TO MENTION, the tiniest amount (in my opinion) of sugar here. The banana obv doesn’t count since fruit to me is good sugar, but only a tablespoon of pure maple syrup between 3 servings?! Sold me.
Start your day off the right way with a rich bowl of iron packed creamy overnight banana cream pie oats. It’s literally like eating dessert for breakfast. You’ll thank me later! xx Sam
I N G R E D I E N T S:
1 cup of old-fashioned rolled oats
1/3 cup of cashews, soaked in boiling water for 20 minutes
1 banana, halved
1 Tbs of pure maple syrup
1 tsp of chia seeds
Nice dash of cinnamon + a pinch of salt
Optional [but recommended] toppings- frozen wild blueberries, crushed hazelnuts, peanut butter
THE CREAMIEST OATS: In a high speed blender, add the soaked & drained cashews with 1 cup of fresh water, half of a banana, maple syrup, cinnamon + salt. Blend on high until completely smooth. In a large jar, add the oats + chia seeds- mix well to combine with a fork, and make sure all the chia seeds aren’t just sitting at the bottom (or they’ll clump into a big chia ball). Pour in your cashew banana ‘milk’, and stir well. It may look like you have too much liquid, but I promise it’s going to set and become the perfect consistency! Chill in the fridge overnight, and top the next day with the other half of the sliced banana, and any additional toppings of choice.
This makes quite a lot, and it’s veeeeery filling, so I find this recipe is enough for 3 breakfast servings :)