In a world on-the-go, I like many people end-up choosing meals of convenience over nutrition—or I skip a meal altogether. Recent hot weather and resulting lethargy, have me in need of better planning, without processed foods & too often eating out (despite how much easier it seems).
I decided to revamp my shopping list, stocking more wholesome ingredients, and prepping them in advance! One meal I tend to forgo is breakfast. I’m usually not hungry early, so I will often juice during the day instead. On days when I’m not juicing (or just sick of spinach) I’m left with a daytime void. Recently, I came across a magazine with a Martha Stewart recipe for a chilled pudding made of oats & topped with fruit. I like the idea of this since the weather isn’t welcoming of a piping hot cereal, and I actually don’t fancy hot oats in general! I usually create my own recipes, and fine-tune them by trial and error. Though, this time I decided to give oats & this recipe a chance, changing it up a bit, opting for some sweet summer cherries. The result was better than I anticipated. They call it ‘clean eating’ these days, and it feels good so far (at least trying does).
- 1 cup dry oats (I used old fashioned)
- 2 cups vanilla almond milk or coconut milk (I use unsweetened)
- 1 tsp ground golden flax seeds
- 3 tsp maple syrup (100% pure)
- bag of ripe cherries (we use about ½ cup pitted/bowl)
- couple dashes ground cinnamon
- dash of sea salt (cherries)
- In a small pot combine 1.5 cups of the almond or coconut milk, oats, salt, stir and bring to a gentle boil, then simmer on low until oats have absorbed most of the liquid and are tender (~8-10 mins).
- Remove oats from stove and stir in the ground flax.
- Let oatmeal cool in a storage bowl, and then add in the remaining ½ cup milk and 2 tsps of maple syrup, stirring and chill for at least an hour, but preferably overnight.
- When ready to serve pudding, dish chilled oats into single serving bowl, top with prepared cherries (below).
- Wash & dry ~1 cup of fresh, ripe summer cherries for topping (we use ~1/2 cup for each serving, so if you’re making more than 2 servings,increase topping accordingly).
- Slice cherries in half, removing pits and stems
- About 30 mins before serving pudding, combine cherries, dash of cinnamon, tsp of maple syrup & pinch of sea salt in a small bowl, set aside and let sit for ~20 mins.
- Use cherry mix to top the bowls of pudding.
This recipe is simple since we prepare the night before, so it will be ready for you come morning. We’re keeping this dairy-free by using unsweetened almond milk, and using maple syrup instead of regular sugar. We’re getting our heart healthy fiber from the oats and ground flax. The ripe cherries are what make this for me (and bonus is they’re antioxidant rich). You still get the ‘oatmeal feel’ here, but in a cooler presentation. I wouldn’t have thought cold oats were too tasty—thanks for the inspiration Martha!
This is a nice breakfast, or dessert alternative if you’re watching what you eat and cutting out processed junk (sadly, I guess that means you too, Lucky Charms). Not that bacon and cheese won’t still be making appearances in my kitchen, but a little less frequently . . . for now.
Enjoy these last days of summer!Pin It