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