oatmeal

Raspberry Crumble Overnight Chia Oats (& A Giveaway!) by Lindsey | Dolly and Oatmeal


i'm not super into meal prep, and truth is i never really have been.  prepping meals for the week always seemed like the thing people were doing to make their lives easier. i see countless instagram accounts of people dedicating hours of their sunday to cook meals, conponents, and sides for the week.  and from my vantage point, that always seemed doable.  until i tried to do it.  but dedicating a few hours on a sunday when all i want to do is hang out with my family is a tough ask.  but truth is, for me, meal prepping tends to make me feel overwhelmed.  

the solution i've found for the moment is to prepare for at least 3 days with a dressing, a sauce, a make-ahead meal or two, and that's about it.  our schedule fluctuates so often during the week, between last minute meetings, appointments, work running late, etc., that i've found that an entire week worth of meals tends to get wasted, unfortunately.  

one of those meals i've been prepping to make mornings easier are these overnight oats.  most times it's just a basic version with rolled oats, chia seeds, almond milk, some smooshed fruit, and a good glug of nut butter on top.  sometimes i'll snack on it after a big workout, or give it to amesy for his morning or afternoon snack.  it's a reliable little dish to have on hand throughout the week that doesn't require more than what's in your pantry.  what i find helpful is to have a basic checklist, so that my pantry is always stocked with essential items i might need:

  • pantry-stable almond breeze almondmilk
  • rolled oats (certified gluten-free)
  • chia seeds/whole or ground flaxseed
  • nuts: almonds, cashews, pecans, etc.   
  • seeds: sesame seeds, sunflower seeds, pumpkin seeds, etc.
  • nut/seed butter: almond butter, cashew butter, tahini, sunflower butter, etc.
  • maple syrup or sweetener of choice

i usually buy most of these items in the bulk section of my grocer and store them in jars i've bought or collected over time.  i keep them front and center of the pantry so i know when to re-up the supply, it works for me, and keeps things running a bit more smoothly.  one thing that has definitely kept it all running though is always having almond milk on hand.  shelf-stable almond breeze almond milk is always there to come to my much needed relief when i'm in the middle of a recipe and run out of refrigerated almond milk  if there is one thing that i make sure my pantry is stocked with, it's that, and it lasts up to one year in there.  when you've got a hangry toddler demanding breakfast, it literally saves the day, and prevents things from becoming more chaotic than they need to be.  

xo, friends! 

GIVEAWAY: 1 lucky winner will receive a year's supply of almond breeze almond milk!  (open to US residents only, sorry international friends.) 

TO ENTER: leave a comment below sharing a time when your pantry-friendly almond milk came to your relief!  one winner will chosen at random, giveaway closes monday, july 2nd, at 5pm PST. *please leave a working email address.  good luck!! 

this post was created in partnership with blue diamond almond breeze.  all opinions and thoughts, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal running!



raspberry crumble overnight chia oats | gf & v

there are 2 options for making these overnight oats:

  1. with a baked crumble.  it adds an additional step, that only requires preheating the oven, and baking it for 5-7 minutes.  if you have the time, i think it's definitely worth the extra few minutes. 
  2. with a crumble.  this only requires a quick mixing of the ingredients, and then for them to sit overnight.  both are super tasty and still give you that crumble vibe.

print the recipe!

| makes 2 generous servings |

crumble

  • 1/4 cup almond meal
  • 2 tablespoons gluten free rolled oats
  • 2 tablespoons slivered almonds
  • 1 teaspoon black sesame seeds
  • 1/2 teaspoon chia seeds
  • pinch of salt
  • 1 1/2 tablespoon melted coconut oil
  • 1/2 tablespoon maple syrup

raspberries

  • 1 cup fresh raspberries
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1-2 teaspoons maple syrup

oats

  • 1 1/2 cups gluten-free rolled oats
  • 2 tablespoons chia seeds
  • fat pinch fine sea salt
  • 1 1/2 cups almond breeze almondmilk
  • 1 tablespoon maple syrup
  • 1 tablespoon almond butter


method

  1. crumblebaked: preheat oven to 350ยฐF and line a baking sheet with parchment paper.  in a small bowl, mix together the almond meal, oats, almonds, sesame seeds, chia seeds, and salt.  add the coconut oil and maple syrup, use a fork to toss everything together.  place in the fridge for 10 minutes. 
  2. loosen the crumble with your fingers and turn out, and arrange it in an even layer on the baking sheet.  bake for 5-7 minutes, until golden brown. remove from the oven and let cool. 
  3. crumble: raw: mix together the almond meal, oats, almonds, sesame seeds, chia seeds, and salt.  add the coconut oil and maple syrup, use a fork to toss everything together.  cover the bowl, and store the crumble in the fridge overnight. 
  4. raspberries.  to a small saucepan over medium-low heat, add the raspberries, water, lemon juice, and 1 teaspoon of maple syrup. stir everything together and cook for 3-5 minutes, until most of the raspberries are broken down, and the liquid has reduced.  remove from heat and let cool.  store in an airtight container or jar and store in the fridge once fully cooled. 
  5. oats. mix together the oats, chia seeds, and a fat pinch of salt.  in a separate bowl, whisk together the milk, maple syrup, and almond butter.  stir the liquid ingredients into the dry.  taste and add more salt and/or maple syrup if desired.  place in an airtight jar or container, and store in the fridge overnight.
  6. to assemble: scoop desired amount of overnight oats into a bowl. (drizzle more almond milk if you want a thinner consistency.) add a good scoop of raspberries over top.  then add the baked or raw crumble over the raspberries (if using the raw crumble, use your hands to loosen the crumble into bits first).  add more almond butter if desired. 

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Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream by Lindsey | Dolly and Oatmeal


these breakfast oats are a reminder of my time spent in LA last summer with my brother, his fiancรฉ, and my husband.  we stayed in my brother's apartment in downtown near one of cafe gratitude's locations (aka my favorite restaurant on earth). every morning frank and i would head down there for some breakfast.  i would either get the granola or their steel cut oats, and frank would try some funky thing that i would never go for (like this savory french toast with tempeh chorizo!).  the oats became an instant favorite.  they had a creamy yet al dente consistency, they were mixed with stewed peaches, and topped with a mildly sweet cashew cream.  when i went back for another visit a couple months ago all i wanted was their oats and those stewed peaches! to my (somewhat) dismay, they were serving the oatmeal with seasonal pears instead of summer peaches. womp, womp.

so, i decided to make my own variation of peachy oats and share it here on this summer friday!   i think i far surpassed any expectation i had with this recipe.  i thought nothing would come close those LA oats.  turns out i was wrong (or maybe it's been too long since i had the original).  i've been eating bowls and bowls of this stuff each morning and cannot get enough!  it's a really adaptable recipe if you want to include another fruit other than peaches - nectarines, apricots, cherries, etc.!  and the cream is way delish.  it's sweet, but not overly so, and has bit of a bite thanks to some lemon juice and vinegar. 

wishing you a bright & beautiful weekend! xo.



steel cut oats w/ peaches & cashew cream | v & gf

| makes 3-4 servings |

  • 1 cup raw cashews, soaked overnight, rinsed, and drained
  • 1/2-3/4 filtered water, plus more for soaking
  • 2 tablespoons maple syrup
  • 3 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • fine sea salt
  • 1 cup steel cut oats
  • 1 tablespoon extra virgin coconut oil
  • 1 1/2 tablespoons maple syrup
  • 3 ripe but firm peaches, cut into 1-inch chunks

method

  1. make the cashew cream.  place the cashews, 1/2 cup of water, maple syrup, lemon juice, 1 teaspoon vanilla extract , vinegar, and a pinch of salt into a high-speed blender (preferably a vitamix).  blend on high for about 1-2 minutes, scraping down the sides of the container and adding more water as needed to get a smooth, fluid consistency.  taste and adjust, adding more syrup or salt. place in a lidded jar and set aside.
  2. make the oats.  cook the oats according the instructions on the back of your package. (i like adding a pinch or two of salt to the water.)
  3. while the oats are cooking, make the peaches.  heat a sautรฉ pan over medium-low heat.  once the pan is hot, add the oil and maple syrup and give it a swirl.  add the peaches and 1 teaspoon vanilla extract, use a rubber spatula to gently toss everything together.  let the peaches cook, stirring every couple of minutes, until they are soft but not falling apart; about 7-10 minutes.
  4. serve with peaches and a good drizzle of cashew cream.  leftovers can be stored in a lidded container in the refrigerator for up to 1 week.

enjoy!


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cozy coconut butternut oatmeal by Lindsey | Dolly and Oatmeal


i was recently asked during an interview why the name dolly and oatmeal.  the two words are significant to me in many ways, but the simple explanation is that i've had a love affair with oatmeal since i can remember, and my mom's somewhat nickname for me is dolly.  so when i started a couple social media accounts (way before i started blogging) dolly and oatmeal was an obvious choice.  and when my husband gifted me my blog for christmas one year, he extended the name just as a place holder, and perhaps out of laziness, i never changed it.   

in that same interview, the interviewee expected that i must have a million oatmeal recipes in my blog archives since i love it so dearly, and because it's part of the blog's name.  i was super ashamed when i my answer was, no!  the truth is, is that i'm pretty lame when it comes to my weekly morning routine - typically it's a packet of instant oatmeal (occasionally i break out the rolled oats and cook them slowly over the stove), a small spoonful of creamy almond butter, a few drizzles of good maple syrup, a generous dousing of ground cinnamon, and a couple pinches of sea salt.  in the summer there are always berries on the side, but in the colder months i tend to just keep it cozy and warm with a hot bowl of creamy oats.  

but i wanted to change the routine, and get out of my oatmeal funk.  i generally use water for making oatmeal, but i thought i could boost the nutritional quality a bit by using ZICO natural chilled coconut water.  i love using ZICO's new chilled coconut water because it's shipped from thailand cold which helps preserve that awesome coconut-y flavor. it also has no added sugar,  and offers nutrients and a unique flavor to recipes like this oatmeal.  i had also recently bought almost a dozen of some super cute, baby butternut squash varieties to roast and puree which i knew would be an awesome addition in making the oats super velvety and creamy.  because i wanted that coconut flavor to come through a bit more and some classic autumn warmth, in went some toasted coconut flakes and warm spices. for now i'm stepping my morning up, but we'll see how far i get in a few weeks ;)  how do you keep your morning meals interesting?

*thank you so much to ZICO for sponsoring this post! all opinions are my own. 



coconut butternut oatmeal (gf + v)

| makes 2 large portions, or 4 small |

  • 1 cup gluten-free rolled oats
  • 2 cups ZICO natural chilled coconut water
  • 1/3 cup butternut squash puree
  • 1/3 cup shredded toasted coconut
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger 
  • fine sea salt

toppings

  • 1 asian pear, sliced thin
  • pomegranate seeds
  • toasted slivered almonds
  • chia seeds
  • coconut milk (or milk of choice)


method

  • in a medium saucepan over medium heat, combine the oats and coconut water.  bring them to a simmer and stir frequently until the mixture has thickened, about 10 minutes.  once the mixture has thickened, add the butternut squash, shredded coconut, maple syrup, cinnamon, ginger, and a few pinches of salt.  
  • portion the oatmeal into 2 bowls and top with sliced asian pear, pomegranate seeds, chia seeds, toasted almonds, and a drizzle of coconut milk.  enjoy!

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