How Sweet Eats blogger Jessica Merchant provides recipes with both deliciousness and wellness in mind in her cookbook, The Pretty Dish.
I find that people fall into two categories in life: the lovers of overnight oats and… the haters. It’s true that overnight oats have a certain sort of texture and chew to them. It’s actually the reason that I love them, but for some it’s a deal breaker.
Over the years I have perfected my overnight oats recipe so it’s the consistency that I adore. I am a serious texture person and need to have that chew. I also find that adding something crunchy on top helps the breakfast along, as well as some nut butter swirled throughout.
One of the main reasons I love overnight oats, though? And it may make me super weird? It’s because I just don’t love warm bowls of oats. I like cold overnight oats eaten straight from the fridge. Since we are here in our circle of trust, I’ll tell you that I embarrassingly but unapologetically love the flavored packets of instant oatmeal. I still enjoy them to this day. But since they are sugar lade, I try to save them for those times when I really need comfort food.
I also really adore any sort of recipe that can be constantly customized. As a member of the Internet generation, I’m often bored with the same repetitive choices (while Eddie can eat the same breakfast for six months straight without getting sick of it!), and just one simple change of fruit or topping to my overnight oats is a game changer.
Plus, these jars are wildly satisfying. Overnight oats keep me satisfied for hours- well into lunchtime-and yes, there is always the opportunity to add a little chocolate to them, too.
- The night before, in a bowl or jar, stir together the oats, milk, 1 tablespoon of the maple syrup, the chia seeds, and vanilla until combined. Stick in the fridge and let it sit overnight.
- The next morning, mash 3/4 cup of the raspberries with the remaining 1/2 tablespoon maple syrup. Spoon the mashed raspberries evenly into 2 glasses. Scoop the overnight oats into both glasses on top of the mashed raspberries. If you'd like an even creamier consistency, you can add a splash of milk here. Add the whole raspberries, some almonds on top, and another drizzle of maple syrup, if desired. Serve immediately.
Reprinted from The Pretty Dish. Copyright © 2018 by Jessica Merchant. Published by Rodale, an imprint of Penguin Random House LLC. Photography by Jessica Merchant.