For the Multigrain Overnight Oats:
- 1 cup old-fashioned oats
- 1 cup leftover cooked grain of choice*
- 2 cups milk of choice (I used vanilla unsweetened soy milk)
- 3 tablespoons chia seed
- 2 tablespoons almond butter, optional
- sweetener, optional
Mix all ingredients together until well combined and let sit overnight to serve in the morning. Great with fruit and yogurt.
Notes:
* I used a tri-color blend of quinoa, but any cooked grain works: rice, barley, millet, … you name it. Since the grain is already cooked (and hydrated), you do not need to worry about adding or subtracting any amount of liquid.
For the Roasted Cherries:
- 1 lb. frozen cherries
- 2 tablespoons sugar
Preheat oven to 450F. In a sheet cake pan with high sides* lined with parchment paper, spread out your cherries. Sprinkle your sugar over the cherries.
Roast for 20 minutes. Take out of oven and let cool for at least 8 minutes before serving on top of oatmeal.
Notes:
* You know how when you're making fruit pie and the sides like to bubble up? The fruit is also going to do that here also. Learn from my mistake and use a pan with high sides and not a regular baking tray.
Some variations:
- Make this into a cooked porridge by eliminating the chia seeds and adding all other ingredients to a pot. Follow oatmeal instructions on package like normal.
- Top with caramelized bananas and pecans in place of the cherries and yogurt for a luxe banana bread vibe.
- Stewed frozen berries would be a wonderful substitution for these roasted cherries.
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