While I refuse to introduce pumpkin recipes until fall truly arrives (it was over 90 degrees this past weekend) and I’m not completely opposed to some fall-like recipes. This summer I ate my overnight oats (chia, milk, PB, maple syrup, and oats) warmed up pretty much every day… when I wasn’t eating my blueberry breakfast cake– which I promise will be posted soon! This recipe is a little more fallish for those that are embracing this time of year. I’m sad to say good bye to summer but I definitely won’t miss crazy high temps and humidity. If you are a chai tea lover this is your new best breakfast.
If you have never had date paste you are missing out. It’s a simple “recipe”- soak dates in warm water, scoop out dates in food processor, add some water gradually, and blend. You can thin it out by adding more water. Date paste is a great substitute for honey, sugar, maple syrup, and other sweeteners. The ratio is no 1:1 so it will take a little experimenting if you use it in other recipes.
¼ tsp cardmom
¼ tsp cinnamon
¼ tsp nutmeg
2 TBSP date paste
2 TBSP almond butter
1½ cups milk
½ cup oats
1. Measure out milk and bring to slight boil on stovetop
2. Add oats, cook 10 minutes, stirring occasionally
3. Add spices and vanilla and continue cooking until oats are soft and cooked thoroughly
4. Add date paste and almond butter, stir everything together and serve warm
Are you ready for pumpkin and fall recipes?? Do you like chai?