I’m not good about breakfast – I know it’s supposedly the most important meal of the day, but dinner stole my heart a long time ago. I appreciate a good, heavy breakfast on the weekends but I usually prefer something light and quick. Mornings are tough enough as it is without added pressure from a breakfast routine. My weekday routine is usually me yanking my bag and flying out the door to work.
Naturally, I like to do everything at night – including breakfast preparations. For several weeks now, I have been soaking oats at night and eating them at work the next day. It’s the perfect chilled breakfast on a summer morning. This jar of soaked goodness is quickly becoming a favorite of mine.
There is nothing guilty in this recipe: oats, almond milk, chia seeds, and fruits. Normally, I’d use something raw – think berries. However, it’s peach season and grilling them seems more appropriate. I’ve also used a delicious vanilla almond milk from our friend at Nectar and Green, so add vanilla if desired. If you’re interested in making your own almond milk, Leili has a super easy recipe.
Have a healthy morning before jumping into your afternoon cookie stash.
Soaked Oats with Grilled Peaches
1 cup thick oats
1½ cup almond milk
2 teaspoons chia seeds
2 peaches, quartered
4 Methley plums, halved
In two jars, divide oats, almond milk, and chia seeds portions into two. Add a sprinkle of cinnamon. Mix gently to combine everything together and store in the refrigerator overnight.
Once oats are soaked the next morning, stir again and add more almond milk if necessary.
In a cast iron skillet over medium high heat, lightly coat with oil. Place peaches in – flesh side down. Grill for about 3 minutes on each side, or when the peaches can easily be turned without sticking to the pan.
Add plums and grilled peaches on top of the oats – finish off with a fine drizzle of maple syrup.
Enjoy with additional toppings if desired.