I feel like I have exactly two days left to share with you any warm weather recipes before I switch over to pumpkinchaicinnamonsweetpotato overload. There is something about that switch from August to September that gives us all the green light on Fall, doesn’t it?
It’s like overnight we go from flip-flops and sunglasses to boots and skinny jeans (although, the internet tells me skinny jeans are “out”, so I don’t even know). Even if it’s supposed to be in the mid-90s during the first week of September (like they are forecasting here), I still can’t resist at least pulling out my cute scarves when the calendar flips over.
And as much as I love Fall and am so excited to dig in, I’m going to hold off and at least let August be August for the next two days. We have a rule in our house that pumpkin beers and lattes don’t cross our lips until September 1st (worth noting, that’s also the date I commence my annual rewatching of Gilmore Girls—it’s the perfect Fall show).
So, in honor of our moratorium on Fall, I have an overnight oats recipe to share with you guys! It’s the perfect healthy breakfast for the hot, hot heat of Summer—or the hot, hot heat of early Fall. Don’t you worry your pretty little hearts. You’ll be getting plenty of pumpkinness in the upcoming weeks. Two words: pumpkin week.
If I’m being totally truthful, I eat overnight oats all year ’round. They are basically like breakfast pudding. And that basically makes them the most amazing thing ever—even when the temps drop. It’s never too cold for pudding. I love pudding. I worship it. I have a bowl up on the mantel at home with the Virgin Mary, a glass of wine, and a dollar bill next to it.
(Can you tell I’m really excited to start Gilmore Girls again?)
I love how packable overnight oats are. Perfect for a food prepping. Great for a quick breakfast at your desk. Or for a post-workout snack after the gym. I normally pack my meal-sized overnight oats into wide-mouth pint Mason jars and then put snack-sized into the half-pint jelly jars. That size is also good if you want to include your overnight oats as part of a bigger breakfast.
These overnight oats are gloriously vegan thanks to dreamy, creamy Unsweetened Vanilla Almondmilk Coconutmilk blend from my friends at Almond Breeze. I love that it adds wonderful vanilla flavor and richness, without any added sugar. I like to be able to control my own sweetness levels, and using a unsweetened nut milk for the base of the oats lets me do just that. Enjoy!
- ½ cup rolled oats
- 1 cup Unsweetened Vanilla Almondmilk Coconutmilk Almond Breeze
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon almond extract
- 1 tablespoon chia seeds
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons maple syrup
- Pinch of salt
- Shredded coconut, almonds, and dark chocolate chunks for garnish
- Combine all ingredients in a bowl, stirring until well-mixed. The mixture will look liquidy. Transfer to a serving bowl or jar, cover and refrigerate for at least four hours, or preferably, overnight.
- Before serving, stir, and top with additional coconut, almonds, and dark chocolate.