Welcome overnight, refrigerator oatmeal to your summer mornings. Forget about those kinds that come in a pack and you microwave, forget about standing in front of a burner for ten minutes.
By Mariela Alvarez Toro
It is Monday morning; you are tired from a hopefully fun-packed weekend. The overwhelming fact that this week above all others will be hard is keeping you unmotivated to get up. You capitalize on the little bits of energy that start to surface and go to the gym. You come back hungry for breakfast. What if, instead of that same old cereal, you had a bowl of heart healthy, fiber rich oatmeal waiting for you? What if this oatmeal required little to no preparation, and was sweetened with the ripest of summer’s stone fruits? What if this oatmeal was cold and refreshing, yet satisfying and energy packed?
Welcome overnight, refrigerator oatmeal to your summer mornings. Forget about those kinds that come in a pack and you microwave, forget about standing in front of a burner for ten minutes. This recipe takes minimal effort while gaining all the health benefits. Most of the work goes to remembering to soak oatmeal overnight. And if you want to get fancy, macerate some stone fruit with almonds and vanilla for decadent sweetness. Your summer mornings just got better.;
- ¼ cup (20g)steel cut or old fashioned oatmeal
- ¼ cup (6dl) almond milk (or milk of choice)
- Pinch of salt
- 1 plum
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1-teaspoon maple syrup
- 5-6 almonds
- Almond milk to taste
- In a small cereal bowl place almond milk, oatmeal, and salt.
- Stir and let sit, covered overnight.
- When ready to eat, slice plums into thin slices and place in bowl.
- Add maple syrup, vanilla, and almond extracts.
- With a pestle lightly press plums so that they start to release juices. Transfer plums into bowl with oatmeal. Mix.
- Add more almonds milk if desired.
- Garnish with several almonds.
- Eat immediately.
Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.