Breakfast or Dessert……
Just a few more days until Christmas! I can’t believe it is almost here. I know when I was a kid my mom wouldn’t let us open presents until we had eaten a bowl of cold cereal, even though we had already eaten the cheese, olives, smoked baby clams, orange, and half of the Lifesaver book, out of our stockings. (Yes, we had some odd stocking stuffers that we looked forward to every year.) I am sure that most of you had the Lifesaver book though. Anyway, I wish my mom would have made a tradition of making something a little bit yummier for Christmas morning. Let’s be honest, on Christmas morning, it can be sweet and decadent, and without batting an eye, almost dessert. (Yes, I am talking to all of you making your glorious cinnamon buns, and monkey bread.)
I decided to create a recipe that can be used as an any day breakfast, a Christmas breakfast, or a dessert. (You know how you can eat a muffin for breakfast, but put frosting on it and it must wait until lunch?) I love overnight oats, but I like a super hearty version, and one that isn’t “slimy”. I also don’t like to have to wait overnight. This recipe comes together in ONE HOUR. Seriously, toss it in the fridge, take a shower and it is ready for you. If you want to put it in the fridge before bed you can do that too. I am much more in love with this version, than what I use to make, because it has a couple special ingredients. I received some amazing products from Carrington Farms and they blew my mind. The first was a flax seed and chia seed mix. Say, hello fiber. What I love about this is they slice their flax seeds in half, so you don’t have to grind them to get all of their benefits, and then lose that awesome texture. And the toasted quinoa, it is ready to eat, and I swear, I could sprinkle that stuff on everything. And I do. 😉 Don’t know where to find them? Use their handy, dandy, store locator!
I’m not going to lie, these overnight oats aren’t for the faint of heart, they are solid, high fiber, whole food calories. If you go with the dessert version, you are going at your own risk. 😉 I am sure that almost everyone has either poured milked, half and half, whipping cream, coconut cream, or some other type of cream over their oats. This is the same, just whipped. Pick your favorite cream, whip it, and layer it. My littlest little went crazy over it. Pretty sure it was because of the whipped cream, but she had the overnight oats that were overflowing with flax, chia, quinoa, and unsweetened coconut all mixed in so I will take the good with the indulgence. This is also really simple to throw together ahead of time and put in a ziplock baggie and keep in your pantry, when you are ready, just toss it in a container, and add milk. Make the ziplock big enough, you can just pour the milk in there. It is a really thick version, I don’t like runny, or watery, oats, so you can always add more milk if you like. Whatever you choose, breakfast or dessert, sit back, relax, and enjoy!
What do you think, breakfast, or dessert?
Overnight Oats Breakfast Parfait
By Angie Gouchenour
½ cup uncooked old fashioned oats
1 Tablespoon unsweetened coconut flakes
2 Tablespoons Sugar 2.0
2 Tablespoons Carrington Farms Flax/Chia blend
1 Tablespoon Carrington Farms Toasted Quinoa
½ cup plant based milk (I used unsweetened vanilla almond milk)
Whipped cream of your choice (Optional)
Extra coconut flakes and toasted quinoa for topping (Optional)
In a jar, container, or bowl combine the oats, coconut flakes, Sugar 2.0, flax/chia blend, toasted quinoa, and plant milk
Stir together, cover, and place in the refrigerator for an hour, up to over night
Remove and eat
You can layer it with your choice of whipped cream for a fancy breakfast, or dessert, parfait
This blog has not been compensated for this post. I received the above products from Carrington Farms to try for free. I only endorse products that I truly believe in.