Over the Thanksgiving break, we lugged a ton of food to our family down in Houston. Truth be told, we both come from big meat and dairy loving families, and it can be super hard to introduce our plant-based food. I think the Urdu word that’s used it “Ghaas-phoos”, to describe it. Faiez comes from a large Pakistani family, and this literally means “leaves” or “grass”. Yes, they (along with many people) think we eat leaves. Awesome.
The good thing about Thanksgiving is that it’s alllll about the comfort food. We went outside of our usual methods, and cooked up a bunch of traditional Thanksgiving dishes, but vegan-ized them. Yep, think Mac n “Cheese”, Green Bean Casserole, and we even made a “Turkey” Tempeh with Mushroom Gravy. Yum. (Our customers raved about it!)
With the Christmas holidays approaching, we get asked more and more for comforting and easy recipes that will be a hit. I’ve decided to share this Apple Cinnamon Overnight Oats recipe as our first ever blog post. OK, it’s about 12 months overdue, but better late than never, right?
We brought this as a breakfast dish for the whole family for Thanksgiving and wow, they were gobbling it up! (Pun intended. Ha.) Really though…. babies, grandmas, and everyone in between were sharing this, and the best part is that it’s good hot or cold. Weather in Texas can’t make up it’s mind, so this comes in handy.
The family never missed the dairy in it because we used full fat coconut milk. It’s creamy, like ice cream creamy, and soooo good! Hope you enjoy!
- 2 cups Rolled Old Fashioned Oats
- 1/2 can Full Fat Coconut Milk (find it in the “world flavors aisle at Whole Foods)
- 1 cup Fronk’s Original Almond Milk (Austin, TX only. Use whole can of coconut milk if you aren’t able to get ahold of this amazing concoction)
- 2 cups Apple Sauce
- 3 Fuji or Honey Crisp Apples, chopped into 1/2 inch cubes
- 2 teaspoons Cinnamon
- 3 tablespoons chia seeds (or 6 tablespoons of flax seeds)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
This recipe should nicely fill 4 pint sized mason jars.
- First, put 1/2 cup of oats into each jar. In a large bowl, combine all the other ingredients except the apple cubes. Mix well. Evenly divide the mixture into the 4 jars, pouring over the oats. It will be very runny, but don’t worry! The chia seeds and flax seeds are microscopic sponges. They’ll soak in the sweetness and spices, and make a pudding around whatever the oats don’t soak up.
- Stir each jar a couple times, then leave in the fridge overnight. In the morning you’ll have a creamy, cinnamon-y, breakfast that contains every element you need for a complete meal protein (from the seeds), healthy fats (from the coconut milk), carbohydrates (from the oats). To top it off, add the cubed apples and a dash more of cinnamon or maple syrup.
- These are so convenient when you’re on the go. Check out Nicole, the founder of LoveOfAllTheThings eating another of our Overnight Oats recipe (in her car presumably) in the pic below. They’re phenomenal as desserts too! Sneakily healthy.