Today’s lunch and two snacks:
- Chickpeas, summer squash and Italian-herbed tofu cooked in tomato sauce over Lundberg’s Plain Roasted Brown Rice Couscous (first time trying it!)
- Kale salad (massaged with just extra-virgin olive oil and sea salt and a drizzle of lemon juice)
- Vegan Apple Pie Overnight Oats (see recipe below)
I have been getting a lot of requests for my take on overnight oats. I first was inspired to make vegan overnight oats by Averie, but I also love all the Vegan Overnight Oats varieties (with or without Soft Serve) that Angela of Oh She Glows is always raving about. She comes up with lovely combinations, usually starting with a variation of her basic vegan overnight oats recipe. Her VOO ideas are truly inspiring, and I have made a couple of variations of my own: a carob-chocolate version here, and a chocolate-peanut butter version here (this was before I was able to purchase Organic Sunbutter, and I now replace the peanut butter with Sunbutter). I have a post with more ideas on VOO brewing to share with you, but in the meantime, do check out both Angela‘s and Averie‘s blogs, as they have lots of great ideas. If you are looking for a lower-sugar version, Ricki made a great one a couple months ago, or check out the version I came up with below:
- 1/3 cup applesauce
- 1.5 Tbsps chia seeds
- 1/2 cup unsweetened almond milk
- 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
- 5 drops vanilla stevia
- 1/2 cup gluten-free rolled oats
- Walnut butter or chopped walnuts
- Agave (optional)
Whisk the applesauce, chia seeds, almond milk, pumpkin pie spice and stevia. Pour over the oats and combine well. Store covered in the fridge at least an hour, but overnight for best flavor. In the morning top your apple pie overnight oats with a scoop of walnut butter or chopped walnuts and add agave if you would like. I found the combination perfect without the agave, but it is up to you.
A note on toppings. I love walnuts with apples, hence my recommendation to use walnuts or walnut butter. As you can see from the picture, I used walnut butter, and of course I used the Artisana walnut butter I love so much. You can naturally make your own walnut butter or use other nut butters or nuts.
I am submitting the recipe to Amy’s Slightly Indulgent Tuesday (updated, here is the link to October 12’s Slight Indulgent Tuesday) and to The Gluten-Free Homemaker’s Gluten-Free Wednesday. I missed them this week, but am excited to join them next week with these Apple Pie Overnight Oats – they are a lovely breakfast or snack. I love love love how they are crumbly and appley yet also pudding-y the way I like overnight oats. Next up on my list is turning them into a parfait a la Oh She Glows – they are so pretty and so tasty. I made a parfait when I made carob-chocolate overnight oats one weekend: