Happy Easter Monday, everyone! Before I get into the breakdown of this recipe I thought I’d share a little. 🙂
Growing up with a larger family (2 girls, 2 boys) it definitely made holidays eventful. Easter was one of those big events. My mom was a very faithful woman and we attended church on an extremely regular basis. I’m talking youth group through the week and church services twice on Sundays. My dad wasn’t so into it. This, by default, made my dad the Easter bunny. 😉 On Easter Sunday morning we would head off to church, minus my dad, to take part in all of the formalities. While we were gone, ‘the Easter bunny’ would hide literally hundreds of foil wrapped chocolate eggs all around our house. They would be hidden in plain sight and also cleverly concealed into nooks and crannies.
When people meet me, one their first impressions are that I’m tall. And they are right. A five foot ten, I suppose I’m above average in height, but when you grow up in a family of giants like mine (I’m the shortest) my height was no advantage when it came to collecting the most eggs. I’m the short blondie in this pic taken before church:
When we arrived home from church on Easter Sunday it was a mad scramble right from the front door and I basically got trampled and left in the dust. My mom, ever the fairness cop, would re-distribute the chocolate eggs after the hunt so we all received the same amount. Then she would confiscate half of them. We got to eat our half, then for the next month or so, there would be chocolate eggs in our school lunch box. 🙂 It wasn’t until I was quite a bit older than the picture above that I finally learned the true identity of our ‘Easter Bunny’. It really was pretty magical.
Thanks for indulging my trip down memory lane. 🙂
Now, onto a healthier chocolate treat!
With the weather starting to warm up, I thought it would be a good time to try my first batch of overnight oats. Hot oatmeal is one of my most favourite breakfasts and I anticipated a cold version to be just as delicious and satisfying.
These are uber easy to whip up. Whisk together the wet ingredients. I used almond butter, maple syrup, Greek yogurt and almond milk. Then stir in some cacao powder and the oats. (be sure to use certified gluten free oats if you have an intolerance). Mix it all together well and pop into the fridge.
After an hour, or overnight, hence the name, the oats have softened and we are ready to rock.
This breakfast is hearty, packed with protein and a great option for those rushed mornings when there is no time for fiddling around with cooking. It’s totally adaptable to your tastes. If you don’t do dairy, skip the yogurt and add more almond milk. Prefer peanut butter? Go for it! I’d bet it would taste delicious. You could even add some dark chocolate chips if you are feeling sassy! 🙂
- 2 ½ tbsp chunky almond butter
- ½ tsp vanilla
- 2 tbsp maple syrup
- 1/3 cup almond milk
- ¼ cup Greek yogurt
- 1 tbsp cacao powder
- ½ cup oats
- pinch sea salt
In a medium bowl whisk together the first 5 ingredients (liquids)
Stir in the cacao powder, oats and sea salt and mix well
Cover and refrigerate for at least an hour or overnight