I like to make a big batch of overnight oats to have through the week for fast and easy post-yoga breakfasts. For this one I used vanilla and rosemary to flavor it. I love rosemary in almost anything, most people think of it as a seasoning reserved for savory dishes but I think it’s great incorporated into breakfasts and desserts too. Not to mention its many health benefits; it’s rich in iron, calcium and vitamin B6. According to some studies it has anti-inflammatory and antioxidant properties, improves digestion and prevents brain aging. Â But more importantly it just tastes good! Our rosemary plant has TONS of flowers right now, which the bees love, but I also think are very pretty so I picked some for a garnish on my oats. They are edible and taste pretty much like rosemary but a bit more flowery- go figure.
{4 servings}
- 2 cups of rolled oats
- 3 1/2 cups water
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- dash of salt
- 1 tsp vanilla extract
- dash of ground ginger
- 1 1/2 tbsp chia seeds
- 1 1/2 tbsp flax seeds
- 1 tbsp hemp seeds
- 4 rosemary sprigs
toppings ideas:
- granola
- almond butter
- crystallized ginger
- pomegranate seeds
- tangerine slices
- toasted coconut
- in a medium sized tupperware, combine oats, water and spices then put in the fridge for 4 hours or overnight
- use a blender or food processor to blend part of the oats to make a smoother consistency, I blended about 3/4 of the soaked oats to make it on the more creamy side
- return it to the tupperware and add chia, flax and hemp seeds and stir to incorporate- these will thicken it up overnight and give it more texture
- return to fridge overnight, in the morning serve some up and top with your choice of goodies!
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