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.
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
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
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
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.