Food I Ate Fridays - Blueberry Crisp and Overnight Oats

Last week I did a little Breakfast food prep so I didn't have to cook/do dishes every morning, and the results were truly glorious. I switched back and forth between these two and looked forward to both equally. I wanted to do one hot dish and one cold dish and guys... they both filled me up and were wholesome and I felt great about both options.

The first Recipe is from Shauna Niequist's Bread and Wine and it is her Blueberry Crisp Recipe. I have been wanting to try it for awhile, and now that I have, I cannot believe I waited this long! I look forward to making it again as a dessert to be spooned over ice cream and trying different fruit with the same preparation. Its delectable and warming and all kinds of cozy words that go along with that.

Blueberry Crisp

Ingredients

4 cups blueberries (or almost any fruit), frozen okay

1 cup old-fashioned oats

1/2 cup nuts, chopped (walnuts and pecans work great)

1/2 cup almond meal

1/4 cup maple syrup

1/4 cup olive oil

1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees.

Mix together oats, nuts, almond meal, syrup, and salt with a fork.

Pour berries into an 8 x 8 pan, and then layer the crispy topping over it.

Bake for 35 – 40 minutes, or up to 10 minutes longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.

The second recipe is one I found through Pinterest for Latte Overnight Oats and it linked me to this website. Y'all, this is killer. I put sliced almonds, a couple chocolate chips (let's call it a table spoon) and shredded coconut on top and Lord have mercy it was tasty. This recipe is for two servings, I doubled it and it turned out great.

Latte Overnight Oats

Ingredients

1/2 cup rolled oats, gluten free optional

1 tablespoon chia seeds

1 teaspoon turbinado sugar or brown sugar*

1/2 cup Original Silk Soymilk

1/4 cup brewed coffee, hot or cold

1 teaspoon vanilla extract

Instructions

Add all ingredients to a bowl or jar and stir to mix completely.

Place, covered, in the fridge for at least 3 hours, or overnight.

Add extra soymilk in the morning if you want to thin it out a little bit.

Serve cold.

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