Truth: This recipe post was supposed to be my version of Spaghetti al Limone. I was looking through all of the photos I took of it last weekend and shook my head in defeat as I softly muttered, “…nope…nope…nope…nope…” Honestly, not one photo of the bunch was worthy of posting. The lighting on the day I took the photos of the dish was okay, but most photos turned out blurry. In addition, most looked awkward in plating / presentation.
The upside? I guess I’ll have to make…and eat…another batch of Spaghetti al Limone soon! There are certainly worse calamities to deal with in this wacky world of ours.
So…here’s a filler recipe. My opening sentence may make it seem as though I’m knocking overnight oats on the whole. I’m not. This recipe is my life saver and delicious to boot! I doubled it last week, brought it to work, and had breakfast for two days!
After years of experimentation, I find that a nice healthy glob of peanut butter is what makes my overnight oats the most palatable and satiating. Yogurt makes them pasty, in my multiple experiences; peanut butter keeps ’em creamy.
If y’all catch me trying to post another blueberry and oat amalgamation in the future, please stop me from myself. Ha! I think I’ve reached my quota for this blog. 😉
Peanut Butter Blueberry Overnight Oats
– 1 cup old-fashioned rolled oats
– 1/2 cup milk of choice (dairy or non-dairy)
– 1/4 cup fresh blueberries
– 1 teaspoon honey (or sweetener of choice; omit honey if vegan)
– 1 tablespoon peanut butter (or other nut butter)
– 1 teaspoon vanilla extract
– 2 hearty dashes of ground cinnamon
Before We Get Started…
– If your peanut butter is too hard or creamy, microwave it until softened.
1.) Combine all ingredients in a bowl and mix until combined. Transfer to container of choice and place in refrigerator. Allow to sit for at least 4 hours, preferably overnight. Oats will stay edible for up to three days.