, too). Either way, I quickly found myself at the supermarket, desperately trying to find something to satiate my hankering.
I went with a box of those flavored instant oatmeal packets, but was disappointed the next morning, when I looked down at the watery mess in my bowl. Needless to say, my first bite didn't help matters any; I was shocked at just how sweet the watered-down concoction tasted and then at how many grams of sugar it had, too!
As a result, I tried doing the slow-cooker oatmeal, yet because my slow cooker is so large and my husband doesn't like oatmeal, I felt like a lot of the oatmeal went to waste (even though I froze a bunch of it), but boy was it nice to come down in the morning to breakfast already done!
Thankfully, I then learned about Oats in a Jar and quickly fell in love with the website My Whole Food Life and her variety of recipes for Oats in a Jar.
Below I have combined two of my favorite recipes of hers: her Blueberries and Cream and her Coconut Vanilla to make my own Coconut "Cream" Oats in a Jar. I may play around with adding lemon in the future...a Lemon Coconut Cream sounds pretty amazing...
I put the word "cream" in quotation marks, because this is dairy free, although it tastes as if I used real cow's cream. I did follow her directions for homemade coconut butter, but know that you can also buy it (but it's expensive). I have to admit, it is SUPER easy to make, though. I also doubled this recipe so that I can have oats all week (since I usually don't eat a whole serving at once).
Yields 1 serving (approx. 12-16oz)
1/4c cashews soaked for at least 4 hours
1/4c steel cut oats*
1/4c rolled oats*
1-2tbsp shredded coconut
2tsp chia seeds
1tbsp coconut butter
1/2tbsp maple syrup (feel free to add up to 1tbsp, if you like a little sweeter)
1/2tsp vanilla extract
1/2c-1c of almond milk (just depends on how much liquid you like in your oats)
Sliced banana or any fresh fruit for topping (optional)
*NOTE: You can just use one type of oat, instead of mixing. Steel cut are going to be a bit more crunchy/chewy while the rolled are more creamy. I like the mixture of textures, so I add both.
|The cashew "cream"|
1. Soak the cashews for at least four hours (or even just overnight). Drain and rinse cashews.
2. Add the cashews, coconut butter, maple syrup, and vanilla extract to a blender or food processor and mix until smooth.
3. In your jar, add all ingredients (except the optional fruit) and mix together well with a spoon. I usually start with the dry ingredients and then add the cashew mixture and last the almond milk.
|Jars before adding the "cream" and almond milk|
4. Cover and store in your fridge overnight and you have breakfast ready in the morning! I like to slice either some banana or strawberries or just put a few blueberries on top. These can be eaten cold or warmed up; I like them either way depending on my mood or time of day. Also, if you are confident in your jars, these travel really well, too.