If lucky you has a fig tree–or, like me, a generous neighbor does–and your figs are ripe for the pickin’, this is a delightful way to enjoy them for breakfast or a not-too-sweet dessert.
4 tablespoons quick or old fasioned oats 3 tablespoons walnut pieces, divided 1/8 teaspoon ground cardamom or cinnamon 1-5 ounce carton Silk brand Greek style vanilla yogurt 2 fresh figs, quartered 1 teaspoon maple syrup
In a small skillet over medium heat, dry toast oats, 2 tablespoons walnuts, and cardamom for a very few minutes, stirring continuously. (Watch closely, as the mixture will seem not to be cooking and, all of a sudden, it will burn.) Remove from heat and cool. Layer half of yogurt, half of figs, and half of oat mixture into a glass and repeat. Garnish with remaining tablespoon walnuts and teaspoon of maple syrup. Enjoy immediately.
Note: you don’t want to do this too often because, unless you soak raw oats about 12 hours, they can be difficult to digest, causing bloating and building up in your system, as well as preventing the absorption of key minerals.
I woke up craving so-called “overnight” oats. But I wanted this vegan and plant-based treat today, not tomorrow!
Surely, I thought, I could speed up the softening process by heating the soymilk (or almond, oat, etc) and still not turn the oats into a bowl of gruel. Indeed I could!
How It Works: My Simple Method
A loose recipe follows but, essentially, just heat non-dairy milk barely to a simmer in the microwave–about 60-90 seconds on high–or stovetop, stir in oats, sweetener if desired–I use granulated stevia–and pinches of spices like cinnamon, nutmeg, or pumpkin pie spice.
At this point, you can also stir in fresh or frozen fruit or canned pureed pumpkin, a couple tablespoons cocoa powder or 3 tablespoons of peanut butter. Layer mixture with plant-based yogurt–I like Silk vanilla Greek style–and more fresh or frozen friut in a glass container for a pretty presentation. I use mugs, Mason jars, or even martini glasses, depending on my mood.
Pop in the fridge and leave for an hour–45 minutes if pressed or starved–while you get ready for work, school, or just the rest of your day, garnish if desired with a few nuts, like slivered almonds or pecans (especially good with pumpkin), and maybe a mint sprig if you want to get fancy. Then enjoy this creamy, textured nutritious treat that tastes like dessert, but will keep you satisfied for hours!
Quick “Overnight” Oats
Yield: 2 servings (1 if you are famished; easily mutiplies)
3/4 cup non-dairy milk
1 to 1 1/4 cup old fashioned oats or slightly more to absorb virtually all liquid
Optional: 1 tablespoon sweetener (I use granulated stevia)
Pinch ground cinnamon, nutmeg, pumpkin pie spice, etc.
If making pumpkin spice oats: 1/4 cup canned pureed pumpkin
If making PB&J: 3 tablespoons peanut butter
If making brownie: 2 tablespoons cocoa powder and a little more sweetener
1/2 cup fresh or frozen berries or diced fruit
3/4 cup non-dairy yogurt, any flavor (I especially like Silk vanilla Greek style)
Optional garnishes: 2 tablespoons chopped or slivered nuts (or about 4 pecan halves), additional berries or fruit, mint sprigs, sprinkle of ground spice
Heat non-dairy milk barely to a simmer in the microwave–about 60-90 seconds on high–or in a pan stovetop, stir in oats to drsired thickness, sweetener if desired, pinches of spices like cinnamon, nutmeg, or pumpkin pie spice, and optional pureed pumpkin. If using berries or fruit, stir in half and reserve remainder. In 2 small glass serving containers (mugs, jars, or martini glasses), place 1/4 oat mixture in bottom of each, top with 1/4 yogurt, 1/4 remaining fruit (about 1 tabkespoon each), and repeat. Refrigerate for 45 minutes to an hour, garnish as desired, and serve.
