Confession: I don’t really like oatmeal all that much. Mostly, I think, it’s that I don’t really like to consume hot things in the morning. Especially when our early June temperatures are already soaring near the 100s. I also feel dehydrated on a daily basis and just want fruit, water and cold things when I first wake up. [The bread I'm eating hot out the toaster as we speak--uh, toast?--is poking holes in my airtight cold breakfast logic.]
This doesn’t mean, however, that I can’t still enjoy oats in all their nutritional glory first thing in the morning. I just don’t cook them. It sounds wrong, I know, but it’s so right.
I’d been eating homemade muesli (a simple mix of oats, nuts, fruits and milk) and vegan versions of overnight oats (oats soaked in milk in the fridge overnight until soft and then served with toppings) but it wasn’t until discovering Angela’s vegan overnight oat parfaits that I learned to really make cold oats shine.
The secret is the addition of banana soft serve to the mix. And serving it in an inappropriately fancy little glass. Layers of cold creamy soft serve mix with a hearty, chewy oat base and, honestly, it’s kind of like eating dessert for breakfast.
I make mine like this:
- ⅓ c oats
- 1 c almond milk
- 1 Tbsp chia seeds
- sprinkle of cinnamon
- pinch of salt
- drop of vanilla
- 1 frozen banana
- 1 Tbsp nut butter
- 2 tsp jam, separated
- Combine oats, milk, chia seeds, cinnamon, salt and vanilla in a bowl and place in fridge to chill while preparing the banana soft serve. (This does not have to sit overnight. I usually give it about 20 minutes while I’m getting ready in the morning.)
- Carefully chop frozen banana with a sharp knife (or consider chopping it before freezing) and process in a small food processor with the nut butter and 1 tsp jam until smooth and creamy like soft serve ice cream.
- Layer your oats and soft serve in a tall glass and top with remaining jam.
There are endless flavor combinations for oat parfaits. I suggest checking out Angela’s recipe page for inspiration.