Breakfast in Bed, Overnight Oats with Sweet and Savory Toppings

• 2 cups of old fashioned rolled oats

• 2 cups of milk, or dairy free milk (almond, hemp, coconut, etc.)

• 1 cup of plain greek yogurt, or dairy free yogurt

• 1 tablespoon of hemp seeds (optional)

• 1 tablespoon of flax and/or chia seeds (optional)

• 1-2 tablespoons of agave or honey (if serving with sweet toppings)

• Pinch of salt

1. Place all ingredients in a large mixing bowl (omit sweetener for savory preparations - it can be added at time of serving).

2. Stir well to combine.

3. Cover and refrigerate overnight. 

4. Stir again before serving, and add in a few more tablespoons of milk or sweetener if desired. 

5. Oats can be stored in the fridge for up to 5 days.

INGREDIENTS (SERVES 2)

• 2 eggs

• 1 small bunch of kale (we like tuscan) 

• 1 tablespoon sesame oil

• 1 tablespoon olive oil 

• 1 tablespoon soy sauce 

• Sesame seeds

• Hot sauce or chili oil (optional)

RECEIPE PREPARATION

1. Cook eggs in a medium saucepan of boiling water for 6 minutes. Immediately transfer to a bowl of ice water to cool for another couple of minutes. Peel eggs carefully – if you do so under running water the shell will release more easily. The yolks should be partially set. 

2. Heat oil in a medium skillet. Add kale and cook, tossing, until wilted, about 3 minutes. Add soy sauce and a couple tablespoons of water and stir. Partially cover and cook until kale is tender and water has evaporated, about 5 more minutes. 

3. Stir and divide oats. Spoon in kale and any juices from the pan, then top with halved egg. Sprinkle sesame seeds on top, and finish with a drizzle of hot sauce or chili oil garlic oil (from our Fried eggs and yogurt recipe). 

INGREDIENTS (SERVES 2)

• 2 medium bananas

• ¼ cup of almond (or other nut butter)

• 1 ½ cups of mixed mixed raw nuts and seeds, such as pistachios, pecans, walnuts, almonds, peanuts, pumpkin and/or sunflower seeds 

• 3 tablespoons of pure maple syrup

• 3 tablespoons tahini 

• 1 tablespoon of olive oil

• Pinch of cinnamon

• Pinch of turmeric and/or cardamom

• Pinch of salt

RECEIPE PREPARATION

1. For the crunchy topping, use whatever you have on hand. Double the recipe and save some for topping yogurt, fruit bowls, ice cream, or just eating by the palmful as a snack. 

2. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper or foil. Toss nuts and seeds in a large bowl. Mix maple syrup, tahini, oil, salt, and spices in into nut mixture using a spatula to toss until evenly coated. Scrape onto prepared sheet. Bake, tossing and rotating sheet from front to back every 10 or so minutes, until golden brown, about 30 minutes total.

3. Let cool on baking sheet (it will crisp as it cools), about 20 minutes. 

4. Stir and divide overnight oats, adding a drizzle of maple syrup, top with sliced banana, almond butter and crunch.