Growing up, there was a time where breakfast almost every morning consisted of instant oatmeal and cinnamon-sugar toast, usually prepared with love and care by my dear dad. I didn't hate it, but I think the 7 year-old-me would have just wanted cinnamon toast or, even better, a sugary toaster pastry—the furthest thing from wholesome and, even as an adult with the "freedom" to make and eat anything for breakfast that I please, I wouldn't opt to eat to start the morning.
I rediscovered and started to enjoy oatmeal again when I started working after college. It was cheap, easy to make at the office, and filling enough to tide me over until lunchtime. By that time, there were also plenty of options beyond the tiny paper packages with the same old fruit-and-cream, apple cinnamon, and brown sugar flavors that I grew up eating on a daily basis.
Enter overnight oats, which I have wanted to try for a while. A few things along my 12-hour journey from making to eating told me it would be a success.
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Disclaimer: This is an honest review and not a sponsored post by Califia Farms brand for any blog website or service.
For me, coconut isn't just one of those summer-only flavors or scents. It's a year-round favorite of mine—even in the middle of January.
Nope, there aren't too many coconutty things that I won't try. And for as crazy as I am about the stuff, I know two people on opposite ends of the coconut spectrum: one who flat-out can't stand it and one who's allergic to it. (Dave, fortunately, isn't either of those individuals.)
I love the fact that there seem to be way more varieties of nut milk blends in the grocery store than there were in the past. Fortunately, almond-coconut milk is one of them. I think it has a much better flavor than its plain soy-, almond-, or coconut-only counterparts.
Has anyone tried chia pudding? A healthful take on a pudding dessert that can also be eaten for breakfast, chia pudding is essentially chia seeds soaked in milk or nut milk overnight with additional flavoring, like maple syrup, and toppings, like granola and nuts, added. It has some similarities to overnight oats, and was high up there on my list of things to try for a long time after hearing about the many health benefits, including being high in fiber and low in sugar versus standard pudding recipes.
When I came across a recipe for apple pie chia pudding last year, I decided to finally try it. The pictures of the recipe looked wonderful and the mason jar preparation was brilliant; I love using mason jars to prep and store foods, and I have a lot leftover from my canning projects that I can use in a snap. I figured that the addition of the yogurt and fruit would make for an interesting texture along with the seed-like consistency of the pudding, but that was exactly what concerned me: the seed-like texture.
When soaked in liquid for a period of time, chia and flax seeds both soften and become jelly-like. In this case, I imagined that chilling the mixture would cause them to set-up into a semi-firm mass, just like a pudding. Food and beverage textures generally don't bother me, but something about this made me say to myself, I'm going to either grow to like this or it's going to be one of the worst things that I've put in my mouth.
The combination of bananas, pecans, and spices has always been one of my favorites. When I got back on an oatmeal kick recently, especially with overnight oats, this was one of the first flavor combinations I tried. It's probably my favorite that I make at least once or twice a week.
This could easily be made as overnight oats—add all ingredients into a container, stir, and let sit in the fridge overnight—but if you don't have the containers or fridge space, or just don't want to bother, make this as regular oatmeal. It's just as good.
Fresher-tasting than a packaged oatmeal, this is cheap and easy to make. To make things faster in the morning, I pre-measure all of the ingredients in a bowl the night before. In the morning, I just add the wet ingredients, heat, and eat.
From appetizers and breakfast to desserts, drinks, and more. Many of my recipes are vegetarian or can be made vegetarian, and even vegan, with some simple changes to ingredients. Have a suggestion for a recipe that you’d like to see, or looking for something but can’t seem to find it? Drop me a note and ask. Browse recipes and menu ideas posted to From Anna’s Kitchen. Key:* Indicates recipes that are vegetarian or can be made vegetarian with substitutions+ Indicates recipes that are vegan or can be made vegan with substitutions Appetizer and Dip Recipes Baked Pimento Cheese Dip…
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