We eat a lot of oatmeal in our house. All winter long it is only McCann’s Irish Steel Cut Oats, cooked slow overnight in my cute Crockette. But in summer, I need a different approach to getting my oats—something cool and creamy and fast. So, from June to September, I switch to overnight oats, taking full advantage of summer fruits. In this case, in honor of the June Strawberry Moon, I created a play on traditional banana splits to whip up a nutritious, easy-to-prepare breakfast that’s loaded with market strawberries. Of course, my beloved McCann’s won’t work for overnight oats, so I turn to Bob’s Red Mill whole grain rolled oats, which really have a lovely consistency when prepared this way. At the end of the post I’ll link to other overnight oat recipes so that you can be creative all summer long with this super quick and easy, make-ahead healthy breakfast. But for now, consider the banana split—ice cream (think coconut milk), chocolate (think cacao), caramel (think a combo of molasses and local honey)….you get the idea. Processors ready!!
- One cup whole grain rolled oats (not quick oats)
- One cup milk of choice (For this recipe I chose Native Forest full-fat unsweetened coconut milk.)
- One cup ripe strawberries (If strawberries have moved on to blackberries and blueberries at your market, don’t let that stop you! They all work just fine.)
- One small ripe banana (Of course if peaches are in.....)
- One-half cup nuts (I chose raw local pecans and raw walnuts)
- One-half cup raw coconut flakes
- One tablespoon cacao powder
- One tablespoon unsulfured blackstrap molasses
- One tablespoon raw honey
- Pinch coarse sea salt
- Extra fruit and nuts for topping (optional)
- Before you go to bed, put all the ingredients in a large food processor and process until smooth. Store in the refrigerator overnight. In the morning, just pour in bowls. It’s breakfast for two! What could be easier?