Overnight Oats 🍌🥣


I was on a vegan cookbook kick for a while, amassing all sorts of reference material for the one week that I tried being completely vegan (you can’t eat out *at all* unless you know the chef). It wasn’t difficult as long as I didn’t try to substitute anything for cheese. People try to tell you (themselves, really) that cheese substitutes are a sufficient facsimile, and they’re just not. The only thing that comes reasonably close is Minimalist Baker’s Vegan Parm. I still use this instead of that jarred parm that isn’t even mostly cheese to begin with.

ANYHOOOOO, along the way somewhere, I started making these overnight oats for my weekly morning snack and I’ve been making it since that vegan trial week in May 2016.

I’m not a fan of the green banan.

Grab yourself a banana, peel, halve, sprinkle with cinnamon and smash.

This recipe (three servings) fits neatly in a 3-cup Glasslock container. Do yourself a favor and get a whole set.

Using my trusty Pampered Chef Measure-All, I slide it to the 1-cup mark and pour in the oats.

Then, I slide it to 1/4-cup and measure the chia seeds.

Ch-ch-ch-chia.

I get nervous Every. Single. Time. that I’m going to knock it over and chia seeds will be everywhere in the kitchen for 100 years. Those go in, and I flip the Measure-All over and pour in 1 1/2-cups of almond milk. I didn’t get a shot of this cuz… boring.

Stir it up. Come on now, stir it up.

Mix it all together and put your snap-tight lid on and leave it in the fridge overnight. In the morning, you’ll need to give it a good stir.

Settled oats.

Then, I top it with frozen blues from Costco. The ones that fall on the floor become dog treats, but you knew that already.

Then I pack as much as I can into a jar and continue on with the rest of my snacks.

Overnight Oats

A quick and healthful snack.
Prep Time15 mins
Cook Time0 mins
Course: Breakfast
Servings: 3 snacks

Ingredients

  • 1 banana
  • 1 tsp cinnamon
  • 1 c Bob's Red Mill Oats not quick-cooking, steel-cut, or extra thick
  • 1/4 c chia seeds
  • 1 1/2 c almond milk
  • 3/4 c frozen blueberries

Instructions

  • Peel the banana and cover with cinnamon. Smash until it becomes a mix.
  • Pour oats, chia seeds, and milk over and stir.
  • Leave in the refrigerator overnight (get it?).
  • Int he morning, mix in the blueberries.

How-to Mango 🥭

I mentioned in my avocado post that I wished someone would have told me how to mango much earlier in life. If you’re in the same boat, please keep on reading.

The first tip I learned was to locate the dimple. This tells you where the pit lays inside, in relation to the rest of the fruit.

Pit-dimple.

After you locate the pit, make two parallel cuts on either side, removing the “cheeks” to which they’re so fondly referred.

This is where it starts to get frustrating… because you just spent $2 on a mango and all you get are two little cheeks of meat! It’s true. Which is why I try to enjoy them when they’re in season.

Take a cheek in your hand and make four slices down the length of the inside, not cutting through the skin. Turn it 90° and repeat.

Flip the cheek inside out and enjoy some cubes of yum.

Mango!

How-to Avo 🥑

I remember the first time I figured out how to deal with a mango. It wasn’t that long ago, and I wish that I’d had read someone’s post much earlier in life. This is my version of that non-existent post but in avocado form.

You start by cupping the aguacate with your non-dominant hand and, with a reasonably sharp knife, slowly slice through the thick, outer skin from the top until you hit the pit.

The initial cut.

Then spin the fruit around in whichever direction is more sensible to you and keep the knife against the pit while you slice the fruit in half around the longer edge (I’m pretty sure I roll mine away from me).

After you have a clean slice all around, set down the knife and grab ahold each half of the fruit and twist it “open”.

Keeping the pitted half in your non-dominant hand, grab the knife again and give the pit a good smack with the blade, cutting far enough into the it to get some leverage.

Pit extraction.

You should now be able to twist the pit using the knife to turn. Oddly, I think I do this counter-clockwise. Pop the pit out and into the composter.

Take a spoon and make horizontal cuts across the meat. This will help scoop it out in edible pieces.

Now slide the spoon between the skin and the meat and shimmy it around the circumference in order to get the yummy avo goodness onto a plate.

It may not be pretty, but it was delicious.

There. Now you can avocado.