Chai Oatmeal Crunch

(5 servings)
A portion of this recipe requires it to be made at least 8 hours or overnight before serving.

 

Texture and Flavor to Dream About
This recipe will make you forget that oatmeal could ever be mushy or bland. Crunchy, creamy and chewy best describe how this oatmeal feels in your mouth. When you mix up the spice blend that flavors the toasted nuts and seeds, you’ll be dreaming about it until morning. Wake up and your overnight oats will be ready for their delicious toppings.

INGREDIENTS 
OATMEAL
1 cup steel cut oats
2 cups plain whole milk yogurt
1/4 cup maple syrup

NUT & SEED TOPPING
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp salt
1/8 tsp ground pepper
2 Tbsp honey
1 egg white
1/2 cup raw cashews
1/2 cup shelled pumpkin seeds
1/2 cup shelled sunflower seeds
2 Tbsp flax seeds

fresh blueberries or dried pears

METHOD
Preheat oven to 350 degrees. Spread the steel cut oats on a baking pan and toast in oven for about 15 minutes until golden. Remove and cool. Once oats are completely cooled, combine them with yogurt and maple syrup in a jar or other sealed container. Refrigerate overnight or at least 8 hours.

In a medium bowl, combine ginger, cinnamon, turmeric, coriander, cardamom, salt, pepper, honey and egg white. Whisk until thoroughly blended. Add cashews, pumpkin, sunflower and flax seeds. Stir to combine. Spread out on a baking sheet and toast in oven for about 15-20 minutes until golden. (Start checking at 10 minutes since all ovens differ.) Remove and cool. Once completely cooled, store this topping in a sealed container until ready to use.

Keep a jar of of the oatmeal and yogurt mix in the fridge and another jar of the nut & seed topping in your pantry. Scoop some of each into a bowl or small container and top it with fruit.

THOUGHTS
This recipe is a big time-saver on weekday mornings. Pack it up to go and you’re on your way in no time.

 

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