This is one of those recipes that I was sure was going to be a disaster, and then, it’s wasn’t: My favorite kind.
I always hold my breath a little when I make overnight oats. Sometimes, you unscrew the lid of the mason jar or the tupperware container in the morning and the oats look…let’s just say, not good.
I almost had a similar situation on my hands this past Saturday. When I took off the lid of the mason jar, the oats were a little dry and unappetizing looking. So I decided to mix some more hemp milk in and see if that made a difference.
Oh, did it ever. The oats became creamy and chocolately. I felt better about adding the pomegranate seeds, almond butter, pear and seeds on top.
I ended up changing the original recipe and subbing the pear drink with more hemp milk. I also subbed in almond butter for hazelnut butter because I didn’t have enough hazelnuts to make the hazelnut butter.
If you end up with sad-looking oats, just remember the golden rule of overnight oat making: more milk will fix (almost) anything.
Here’s a song to wrap up your weekend and get ready for whatever lies ahead this week. I find it to be highly motivational.
Chocolate Pear Overnight Oats (slightly adapted from Faring Well)
1/2 cup rolled oats (quick or steel cut work too)
1 teaspoon chia seeds
1 tablespoon raw cacao powder
1/2 cup plain hemp milk, plus more for serving
pepita and sunflower seeds, 1 spoonful pomegranate seeds, sliced pear and a tablespoon of almond butter for toppings
Begin the night before by combining the oats, chia seeds and cacao powder in an 16 ounce jar. Mix well, and then pour in the liquids. Place the lid on tightly and give it a good shake. Place in the refrigerator overnight.
In the morning, remove the lid from your oats. Give them a stir and top with a spoonful of seeds, pomegranate seeds, and almond butter. Enjoy!