Did you have a good Memorial Day weekend? I've got some subtle tan lines to prove that I did. Even though it was a little cooler than we expected, Boyfriend and I had a great time spending time with both each other and friends. My only requirements for the long weekend were 1) to sleep in at least one day and 2) to enjoy breakfast all three days. Check and check!
So here we have another breakfast post in less than a week. Why not? It is, after all, my favorite meal. I also figured you'd appreciate something to balance out the slight decadence of my chocolate chip mini muffins...and I certainly can use something cleaner for today's breakfast than the heavenly biscuits, pancakes, and bacon I filled up on all weekend.
This recipe is a two-step process that you start the night before and finish in the morning. "Overnight oats" using old fashioned oats have been floating around for a year or two now. I've eaten them off and on, but haven't completely bought into the hype. Steel-cut oats, on the other hand, are loads chewier and don't turn into mush when you let them sit overnight. To prepare, you bring the oats and water to boil over medium high heat; and immediately cover the pan and turn off the stove. The oats soften in the hot water overnight. In the morning, add in the remaining ingredients and toppings. Either let it sit in the fridge for 1 hour (up to 3 days) or be eaten immediately.
This strawberries & cream version is subtly sweetened with strawberry preserves and topped with fresh strawberries and coconut for texture. In place of whipped cream is both almond milk and Greek yogurt, which keeps the breakfast light and gives the oats some extra staying power. I love how refreshing this oatmeal dish is, compared to its hot version...plus, its pink!
Strawberries & Cream "Overnight" Steel-Cut Oats
1/2 cup steel-cut oats
1/2 cup water
3/4 cup almond milk, divided
Pinch of salt
1/4 cup plain Greek yogurt
2 tablespoons ground flaxseed
2 tablespoons low sugar strawberry preserves
1/2 teaspoon vanilla extract
1 cup strawberries, chopped
2 tablespoons unsweetened shredded coconut
- In a saucepan over medium-high heat, bring oats, water, 1/2 cup almond milk, and a pinch of salt to boil. Once boiling, turn off heat and cover saucepan. Let it sit on stove burner overnight (6-10 hours).
- Stir in remaining 1/4 cup almond milk, yogurt, flaxseed, preserves, and vanilla. Once combined, taste and add additional preserves or liquids to reach desired sweetness and texture. I recommend refrigerating for 30 minutes to 1 hour to allow the liquids and flavors to marry, but you can serve immediately (with strawberries and coconut). Keep leftovers refrigerated for up to 3 days.