I’ve been cleaning house this week. And by cleaning I mean purging. And by purging I mean emptying out closets, drawers and cabinets. This has resulted in a trunk load of trash bags that are on their way to donation. It has felt so good to lighten the load around our house, and has made me think twice about my purchasing habits. Now I’ll be thinking twice the next time I’m out shopping and really take the time to consider if I need said item (new shirt, sweater, dish) before purchasing it.
This sudden purge has brought to my attention a few things around the house that I wasn’t quite aware of before…
My seven year old keeps everything. EVERYTHING…
I have an affinity for sweaters that are gray…and scarves…
There are holes in the knees of almost every pair of pants my six year old has ever owned…
I have a lot of mason jars. Need a quart or pint jar? I’m your girl…
Now, granted most of them are used for canning, but this time of year we have eaten through most of what we put up from last year’s growing season. So now, all these jars are taking up shelf space in my pantry. A few are filled with oats, popcorn, lentils and dried beans, but quite a few are empty. After discovering this recipe for overnight steel-cut oats I’ve now got a new use for those that remain empty. The best part about this recipe is that it is so simple. Mix, pour into jars and put in the fridge. No cooking necessary. If you want to change up the spices go right ahead, change the toppings too. I can’t wait to have these with some of the delicious blueberries that have been cropping up in the produce aisle.
***Please read the comments regarding this recipe before trying. Results have been quite varied and different for each person, especially regarding opinions on texture. I appreciate all the feedback and input on this recipe. ****
Overnight Chai Steel-Cut Oats
makes 2 servings
adapted from Vegetarian Times
1 cup steel-cut oats
1 cup almond milk
2 tablespoons ground flax
1/4 teaspoon cardamon
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 tablespoon maple syrup
Optional toppings–shredded coconut, pecans, almonds, toasted hazelnuts,
In a medium bowl combine oats, almond milk, flax, cardamon, vanilla, ginger, cinnamon, nutmeg and maple syrup. Divide, in equal portions, into two 8 ounce glass jars. Close the lid and refrigerate overnight.
Open lid, stir and sprinkle with toppings of your choice.
Have a great weekend!
Alison
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