Guys, some real talk. Life has been full of First World Problems and stresses lately. I let it get to me. I stress drank my way through two bottles of red wine in a week and a half (this is unusual for me, trust me). Also, many mezcal and tequila drinks were consumed. But only one tearful phone call was made to my mom, so I’d like to think I adulted my way out of the mess pretty well.
I pulled on my big girl pants when work had to shift a trip to avoid the “hurricane” that never landed and I needed to rearrange my vacation….twice.
I pulled them up even higher when said trip shift meant I potentially had no hotel to stay in for the second night of said trip.
I nearly gave myself a wedgie pulling those pants even higher when our wedding venue called to say they could no longer host our wedding next year. Uh-huh, yep that happened. That also meant I cancelled our vacation plans entirely.
But you know what. While all this was stressful to say the least, the world didn’t crumble. I am not a blubbering alcoholic (yet). And I got me a shiny new wedding venue. And I found an awesome new city that I can’t wait to explore again (Hi Roanoke, VA!). And I finished an excellent novel on my trip down (holy crap go read Extremely Loud and Incredibly Close RFN). So you know, silver lining.
You know what’s not stressful? Overnight oats. How I haven’t made these before is beyond me. Maybe because you eat them cold and cold oatmeal freaked me out. But guys, I’m here to tell you, don’t be freaked out by cold oatmeal. It’s amazeballs.
This recipe is as easy as stirring a spoon and pouring some milk. No joke. Maximum cook time – 5 minutes to soften the apples for the topping the next morning. Hop on that.
- ½ cup old fashioned rolled oats (not quick cooking)
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- pinch of cloves
- pinch of allspice
- pinch of salt
- 2 tbsp chia seeds (optional)
- 2 tbsp maple syrup
- 1 cup unsweetened vanilla almond milk (or regular milk)
- 1 tart apple, cored and cut into ½ inch cubes
- 2 tbsp maple sugar (or brown sugar)
- pinch of salt
- 1 tbsp unsalted butter
- In a small bowl whisk together the oats and spices. Divide evenly between two 8oz mason jars or ramekins.
- Add 1 tbsp of chia seeds to each jar and stir to incorporate.
- Add 1 tbsp maple syrup and ½ cup almond milk to each jar and stir unto thoroughly mixed. Tightly seal jars and place in fridge for at least 8 hours or overnight or up to 4 days.
- When ready to serve oats core and cube apple (no need to peel if you don't feel like it). Toss with sugar and salt.
- Add sugared apples to a heavy bottomed small sauce pan and add butter. Heat over medium heat until bubbling and apples have softened.
- Pull oats from fridge and set on counter to warm slightly, about 10 minutes. Stir thoroughly to incorporate any liquid resting on top.
- Evenly divide apple mixture between jars and serve. Alternately you can top with apple mixture and place back in the fridge for another day.