Overnight Oats

Ingredients:

Oatmeal:

1 ¼    cup oats

2 ½    cups water

¼       teaspoon salt

1       teaspoon ground cinnamon (optional)

Cashew cream:

1 ½   cup cashew nuts, unsalted (if not roasted, roast them before using*)

1        cup firm tofu (about ½ of a 14-ounce block)

2/3    cup light coconut milk

1/3 cup water

4       tablespoons sugar (or, 1 teaspoon liquid stevia + 1 tablespoon sugar)

2        teaspoon vanilla extract

2        teaspoon almond extract

Fruit:

3-4 cups chopped fruit: (Try to use fruits that don’t get oxidized and turn brown, quickly) 

1 ¼    cup pineapple chunks (fresh preferably, but can be canned)

1 ¼    cup blueberries and/or raspberries, fresh (blueberries are best.)

1 ¼    cup fresh strawberries, sliced, or chopped orange pieces (Note: strawberries, if used, should be added right before eating as they can get mushy when stored in the jar overnight.)

fresh mint leaves for garnish

Optional – sprinkle 1 tablespoon hemp seeds on bottom layer of cream

6       16-ounce jar with lid or mason jars with lids

Yield: 6, 16 ounce servings

Directions:

1.     Boil water with salt. Add oats and turn to low heat and simmer for 15 minutes. Turn off and allow to sit for 10 minutes.

2.     Make cashew cream by adding all ingredients to a high-speed blender in the order in which

they are listed. Blend for 45 seconds on high and set aside.

3.      Peel oranges and cut into bite size cubes. Chop pineapple into bite size pieces and set aside.

4.      Rinse blueberries and set aside.

6.         Layer ingredients in 5 layers. First add a ¼ cup fruit to the bottom of each jar. Then add 1/4 cup cream. The third layer is 1/3 cup cooked oatmeal. The fourth layer is another layer of cream.  The fifth layer is another ¼ cup of fruit on top. Cover each jar with a lid and refrigerate, immediately.

Leftover ingredients can be combined into a 7th jar or set aside for later.

Makes 6 servings. Overnight oats can be stored in the refrigerator for 4-5 days.

It is so convenient to have overnight oats available for every morning of the week, when needed.  This is a great breakfast to run out the door with because the ingredients all have a high nutrient content. This recipe is high in protein, has an overabundance of nutrients like healthy fats, vitamin C, magnesium, lots of fiber and is so yummy, you will find yourself looking forward to the next morning.

*If you have raw cashews that are not roasted or salted, you can roast them yourself. Line a cookie sheet with parchment paper. Measure out 1 cup of raw cashews. Spread them out onto the cookie sheet. Set the oven temperature to 350 degrees F. Roast the nuts for about 15 minutes or until they just begin to turn golden brown. Remove the cashews from the oven and let cool for about 10 minutes.