Summer Berry Overnight Oats

This is one of my favorite breakfasts to make and have on hand. It may seem like a lot of ingredients but the beauty is that you probably already have the majority of these in your kitchen.  All you do is throw everything into Tupperware, and this healthy, summery, filling breakfast will keep for days.


Summer Berry Overnight Oats
Measurements to the left are for one serving and to the right are for about a week’s worth.. 3 to 4 mornings at least.

1/4 c. // 3/4 c. Rolled Oats

1 Tbs, // 3 Tbs. Chia Seeds

1/8 tsp. // 1/4 tsp. Vanilla Extract

1/8 tsp .// 1/4 tsp. Almond Extract

1/3 c. // 1 c. Your favorite Summer berries, I used a combination of fresh strawberries and frozen blueberries because this is what I had on hand

1 Tbs. // 3 Tbs. Shredded Coconut (optional)

1/2 c. // 1 1/2 c. Almond Coconut Milk Blend, Unsweetened

Combine well in Tupperware. Let refrigerate overnight.

In morning serve with a dollop of peanut butter or your favorite nut butter.  Enjoy!

Strawberry Nectarine Crumble

 

 

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Does everyone love crumbles as much as I do?  Sweet, warm fruit topped with a buttery streusel topping, really nothing gets much better.  And this crumble is honestly the best I’ve ever made…possibly the best I’ve ever had, which I don’t say lightly.  I come from a family of crumbles.  Strawberry and rhubarb in the spring, apple and cranberry in the fall, really whatever fruit is in season is free game.  Today when I told my mom about the wonderful strawberries and nectarines that were on sale in Greensboro, her first thought was “Oh, are you going to make a crumble?!”  Best. Idea. Ever.  The fruit is so ripe and sweet it verges on jammy, and the topping is the best complement.  Thanks, Mom, you were right again!

Strawberry Nectarine Crumble

-1 lb strawberries, hulled and quartered

-3-4 nectarines, sliced into wedges

-Zest of ½ lemon

-1 tsp vanilla extract

-3 Tbsp dark brown sugar, divided

-1/2 c flour

-1/2 c old fashioned oats

-3/4 tsp baking powder

-4 Tbsp cold butter

-Pinch of salt

Preheat your oven to 375⁰.  Mix the fruit, lemon zest, vanilla, and 1 Tbsp brown sugar in an 8 inch pan.  If your fruit is already super sweet, feel free to leave out the sugar in this step.  In a separate bowl, add all other ingredients and combine with your fingers.  Don’t go too far here—you still want to have a few clumps of butter.  I suggest letting the flour mixture sit in the fridge for half an hour (or up to a day) before you top the fruit with it.  This will give the butter time to get hard again and will give you better crumbles.  Top your fruit and bake for 30 to 40 minutes, or until everything is nice and golden brown.  Enjoy!

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