Well, hello there! How is everyone doing? I had quite the week. Like, quite.
Flu season got the best of us, ALL of us that is. I’ve technically been calling myself a “mombie” after a sweet meme a blogger friend of mine sent me. Mombie = mom zombie. I am completely sleep-deprived but fuelled by coffee, kisses & cuddles. I totally meet the above criteria. Especially if you know what it’s like to be up (several) times at night with a coughing and crying minion that only wants their mama, when nothing else can make them feel better. I have to say, I kinda get a kick out of being their comfort blanket. I feel like, in the humblest of ways, am doing my job. (And this makes me smile- even when I wish I was sleeping.) I won’t even discuss the “man cold” portion of the week. Ha! That’s one for another blog post. But yes, that’s also a term. And a totally legit one, let me tell ya.
So, on mornings when you don’t even have 10 minutes to make yourself a bowl of something, cue in overnight oats. The possibilities are endless, as are the flavor combinations. And the best thing about a good ole’ bowl of overnight oats: you wake up and breakfast is waiting for you. You can also superfood it at will with chia seeds, hemp hearts or even 1 tablespoon of collagen powder. This time I tried chia, persimmons & peanut butter and oh my yum… You’ve got to try this combo!
Persimmons are my favorite winter fruit. They’re sweet, creamy and totally under appreciated. That said, if you’re not a persimmon fan, don’t panic- you could use any other fruit for this easy breakfast recipe.
Persimmon & Peanut Butter Overnight Oats
Ingredients
- 1/2 cup of thick, old-fashioned rolled oats ( I use a certified GF variety)
- 3/4 cups of nut milk of your choice (I love almond & cashew milk for this one!)
- 1 tbsp of organic chia seeds
- 1/4 tsp of ground cinnamon
- 1 tbsp of your choice of peanut OR cashew or almond butter if allergic to peanuts
- 1 tbsp of pure maple syrup (or you could sub with raw honey, organic agave or coconut sugar)
- 1/2 cup of peeled & cut persimmon chunks
Toppings
- Banana Slices
- Raw Walnuts
- Persimmon Slices
- Mashed Banana for sweetness
- Cacao Nibs or Dairy Free Chocolate Chips
- Dried Coconut Chips or Desiccated Coconut
- Ground flaxseeds
Instructions
- In a mason jar or glassware food container with a tight-fitting lid add all of the above ingredients. Ensure the oats are fully covered (immersed) in liquid so that you don’t end up with crunchy, raw bits. Mix/shake well one last time & cover with a lid.
- Refrigerate overnight or for at least 3 hours prior to eating.
- Add any (or ALL) the toppings you’d like and your breakfast is ready! That was easy, right? Enjoy!!!
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