DESCRIPTION
These individual servings of overnight oatmeal deliver a tasty chocolate treat while being loaded with healthy ingredients. Prepared in jars, it’s easy to take this dairy-free breakfast to-go on a busy morning!
INGREDIENTS
- 1 ¾ cups Bob’s Red Mill Old-Fashioned Oats
- 3 tablespoons chia seeds
- 2 cups Pacific Natural Foods Chocolate Hazelnut Milk
- ¾ cup fresh raspberries
- ¾ cup roasted hazelnuts, halved or roughly chopped
- Berries and finely chopped hazelnuts for garnish
INSTRUCTIONS
- Add the oats and chia seeds to a medium bowl. Pour in the milk and stir well.
- Spoon half of the oats into the bottom of four half-pint jars. Divide the raspberries among the jars and then top the raspberries with an equal amount of hazelnuts. Press with a spoon to pack in the ingredients. Spoon the remaining oats into each jar and pour any milk from the bottom of the bowl into the jars. Press again to pack the ingredients.
- Place a lid on the jar and refrigerate for 8 to 12 hours. Before serving, stir and top with more fresh berries and finely chopped hazelnuts.
DESCRIPTION
Sweet and salty honey glazed California walnuts, mango quinoa, plant-based milk, fresh blueberries and strawberries topped with shaved dark chocolate.
Recipe by Chef Jason Knoll.
INGREDIENTS
Honey Glazed Walnuts
- 2 tablespoons butter
- 2 tablespoons honey
- 1/4 cup sugar
- 1/4 teaspoon kosher or sea salt
- 2 cups California walnuts, rough chopped
Mango Quinoa
- 3 cups water
- 2 cups quinoa
- 1 1/4 cups 1/4-inch diced ripe mango
- 3 tablespoons honey
- 1/4 teaspoon kosher or sea salt
Toppings
- 2 cups walnut or other plant-based milk
- 2 cups sliced strawberries
- 1 cup blueberries
- 3 tablespoons shaved dark chocolate
INSTRUCTIONS
- To prepare Honey Glazed Walnuts, preheat oven to 350°F and line a large baking sheet with parchment paper. Stir together honey, sugar, salt and butter in a large bowl. Add walnuts and toss well to coat.
- Spread on baking sheet and bake for 17 to 20 minutes or until golden brown, twice. Let cool, stirring occasionally, then break into small bite-size pieces.
- Meanwhile, bring all Mango Quinoa ingredients to a boil in a large pot. Cover and cook over low heat for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then let cool completely. Cover and refrigerate until ready to serve.
- For each serving, place 3/4 cup Mango Quinoa the bottom of a bowl and pour 1/4 cup milk around the edges. Sprinkle 1/4 cup strawberries, 2 tablespoons blueberries, 1/3 cup Honey Glazed Walnuts and 1 teaspoon shaved chocolate.
