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In an effort to make Mom proud, Chow Bella’s taking a good, hard look at the most important meal of the day in the form of Scrambled, a mashup of breakfast recipes, news and reviews of local restaurants serving the a.m. crowd.
Rolled oats made on the stovetop are so quick and such a thrifty and good for you way to fill up for the day. Give ’em a shot of maple syrup and a dash of chopped nuts and it’s pretty darned delicious.
We’ve been spotting something called overnight oats or “refrigerator oatmeal” here and there and found one blogger and registered dietitian, Katherine Younger of Kath Eats Real Food, who makes these cold soaked oats (usually spiked with chia seeds) almost every day. We’ve seen her steep her overnight oats in almost empty nut butter containers that get scraped clean over breakfast. Pretty clever. And delicious.
We are pretty excited about jump starting breakfast with a little dump and stir action in the evening. Here are a few of our favorite of Kath’s overnight oat recipes we’ve found for you that we’ll be trying in the next week.
With Crumbled Muffin (Maybe we could get away with crumbled cookies, too. Wouldn’t that be a nice morning)
Do you make overnight oats? How do you prepare them?
