Cardamom Overnight Oats with Stone Fruit
The easiest breakfast is the one you made the night before, here summer-ripe stone fruit served atop a blend of oats and seeds infused with aromatic cardamom that “cooks” overnight in the refrigerator. (Photo source: Alec Tilly)
| Yield: 1 serving | Time: 10 minutes active (plus overnight soak) |
Ingredients
1/2 cup rolled oats
1 tablespoon chia seeds
1 tablespoon pumpkin seeds
1 tablespoon golden raisins
1 tablespoon hulled hemp seeds (also known as hemp hearts) (optional)
1/4 teaspoon salt
1 teaspoon ground cardamom
1 cup plant milk of choice
1-3 teaspoons maple syrup (optional)
for serving
1-2 nectarines, plums, or apricots
nut butter
black sesame seeds
toasted pumpkin seeds
Preparation
Combine dry ingredients in a glass mason jar or bowl.
Add the plant milk and sweetener, if using, and shake or stir until well combined.
Let sit in the fridge overnight.
In the morning, add cubes of fruit and desired toppings.
Zero-waste tips
Buy your oats, nuts, and spices from a coop or grocery store with a bulk section. You can bring your own container, and save money in the process.
Make your own plant milk with a high-speed blender. Most are made with a 1:4 ratio of nuts, seeds, or grains to water. Soak the nuts, seeds, or grains overnight, blend with water, and strain.