There’s something incredibly comforting about simple things. Uncomplicated. Effortless. Unlike the real world.
Maybe that’s why I have been finding myself yearning for simple things, simple recipes and simpler times. I have never been one for complicated recipes or dishes that take hours to prepare, but more recently, I have definitely been focusing on ways to make cooking easier, quicker and decidedly more interesting.
Life is funny in that we send our intentions out to the world, and she lovingly responds.
That is how the previous recipe came to me–from one of my favorite food blogs, Food52, which introduced me to a new blogger, Laura Wright, of The First Mess. Her genius way to whip up almond milk re-energized my affinity for homemade almond milk, which I featured on the previous blog post and the link is here.
I was so enamored with Laura’s creativity (or perhaps a combo of ingenuity and laziness) to come up with this tricky and smart method to make a kick-ass nut milk in mere moments, I decided to check out the cookbook from the library to see what other brilliant ideas this Canadian (and plant-based) food blogger had concocted for her debut cookbook. The First Mess Cookbook is flooded with incredible vegan recipes that will even make non-vegans enthusiastic about the flavorful possibilities of a plant-based diet.
With June approaching, cold breakfasts are the new normal. Say goodbye to your favorite hot oatmeal and hello to overnight oats with chia and hemp seeds. You’ll still enjoy the oats you love with the healthy addition of seeds to soak up the liquid and lighten this morning concoction which happily results in the love child of an affair between overnight oats and chia seed pudding.
Depending on how many servings you want to make, the recipe can easily be doubled and tripled, which will save you even more time. You can make the nut milk and the overnight oats and seeds breakfast pudding in less than 10 minutes and that makes it even more simple.
Drizzle with maple syrup or honey, a sprinkling of granola, a combination of your favorite nuts and seeds and whatever seasonal fresh fruit you have on hand and fall in love with simple breakfasts.
Overnight Oats and Seed Breakfast Pudding (aka Bircher Breakfast)
This recipe was adapted from The First Mess cookbook, my latest obsession. If chia seed pudding and overnight oats fell in love, this would be the stunning result, which is far greater than the two individual parts. Seriously. I like overnight oats, but the addition of chia and hemp seeds results in a silkier pudding like substance. Top with whatever granola, nuts and fruit you have on hand, along with a drizzle of maple syrup or honey and a sprinkle of unsweetened shredded coconut. Get creative and add some matcha, maca or cacao powder for additional nutrients and flavoring. This recipe can easily be doubled or tripled...just make sure you start with a larger jar.
- 1/3 cup organic rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds/hearts
- 1/8 teaspoon sea salt
- 1/4 teaspoon vanilla
- 1 cup homemade almond cashew or other nut/seed milk or whole milk
- Optional add-ins: matcha or maca powder 1/2 teaspoon, cacao powder (1 teaspoon)
- Toppings: maple syrup or honey 1 teaspoon, fresh seasonal fruit, granola, nuts and/or seeds, unsweetened shredded coconut, dollop of nut or seed butter, etc.
Place oats, seeds and salt in a jar. Add the milk and vanilla and shake, shake, shake. If adding optional mix-ins, such as matcha, maca or cacao powder, add now and shake some more.
Put the lid on the jar and set in the refrigerator for a minimum of 4 hours, though overnight is preferred.
Before serving, add a teaspoon of maple syrup (or honey), fresh seasonal fruits, homemade granola and/or seeds and nuts and any other toppings you want and dig in.
Because this breakfast is made in a jar, it makes it super convenient for travel--whether it's to go to work or after a workout or for a healthy snack.