It's officially summer, even in Michigan, and we are sweating through our nice clothes and panting like dogs... oh, wait. That's actually just the dogs panting. But either way, with a family of four in a 16' camper baking in the July sun, cooking gets a bit tricky. We hate to run our oven burner in the morning, especially, as it's the limited time of day that you can still feel a breeze in our hot box. This is extra tricky because this little folk band loves breakfast. It's our first favorite meal of the day.
Lucky for us, there are 24 Hour Oats.
These no-heat sweet treats have been bailing us out on our quick paced June. You can find any old recipe online for Overnight Oats, specialized any way you please, but this has been our favorite personalized concoction so far. We found that using steel cut and letting them sit 24 hours instead of the usual 8-ish really takes this recipe to the top.
So for those early summer mornings that you want to think more about getting to the sunrise on the beach than tending to the rumble in your tummy, this recipe can give you both. This recipe is an extra large batch that will last in your fridge as long as the milk does for several mornings' worth of genuinely tasty sustenance.
24 Hour Oats
2 c steel cut oats
3 c milk (we prefer coconut or macadamia for an extra rich flavor)
1/4 c chia seeds
1/4 c raisins
1/4 c peanut butter (or almond butter)
1/4 maple syrup
1 tsp vanilla
1-2 tsp cinnamon
1/2 - 1 tsp nutmeg
pinch of salt
1-2 tsp crushed lavendar
1. Mix together oats, chia, and spices in a large mason jar or bowl.
2. Mix together PB, milk, vanilla, and syrup. Pour wet ingredients into dry.
3. Let sit minimum of 8 hrs-- though a full 24 hours really does the trick to break down those steel cut oats. Serve with extra syrup, hemp seeds, or just by itself. As always, you do you. Find a fancy summer fruit at a local farm stand on your way to the beach for all we care.