Happy Monday! I am back in Lexington after an amazing week at Zap Fitness! I am going to recap my time there on Wednesday, but for now, I am hoping to take the relaxation and calm I felt into this week….lets see how long it lasts 🙂
I am afraid this recipe may be reaching some of you too late if peaches are already out of season. I am sure many of you have already moved on to everything pumpkin, but luckily for the Kentucky-ians (or anyone in the South), peaches are still around, and are so juicy right now. Make the most of them while they still last!
A few years ago I posted my recipe for Corner Bakery Cafe Overnight Oats, and this is still a very similar recipe, but with a few changes, and the nutrition taken up a level. I still love the original from Corner Bakery Cafe, and actually had it when I was in Chicago for the wedding, but this is the best I can do when I am at home.
If peaches are out of season for you, you can substitute any fruit and nut combination you like into here. You could swap out 1/4 cup of the milk, and add in pumpkin instead. Or you could cut up a pear into small pieces and add that in there instead. This recipe is really flexible, and the best part is, you can make this ahead of time, and eat it all week….even for dinner as a Silk #MeatlessMondayNight!
Yes, I did say for dinner! I have done that a few times, and I LOVE having breakfast for dinner, especially when I am feeling lazy. I have told you before that I do not really drink cows milk anymore, but I definitely love almond and soy milk (as well as many of the other milks Silk has come up with). This way I can get the calcium I need, and make delicious recipes like this, without pumping my body full of hormones from the regular dairy milk.
So join Confessions of a Mother Runner, Silk, and I to put meat and dairy aside for your Monday Night meals this season, and check out the silk website….if you love Football. And if you don’t, well, you should be eating Meatless anyway 🙂
Peach and Almond Overnight Oats
Preparation Time: 5 minutes
3 cups rolled oats
1/2 cup steel cut oats
2 cups Silk Almond milk (or any other dairy free milk)
1/2 cup vanilla protein powder
1 cup Greek Yogurt (or Silk’s new Dairy Free Yogurt)
1/4 cup chia seeds
1/4 cup almonds, cut into small pieces
2 peaches, cut into small chunks
Mix the milk and oats together in a large bowl with a lid. Place in the fridge for at least 2 hours.
Stir in the greek yogurt, protein powder and chia seeds. Stir well.
Add the almonds and peaches, stir, and return to the fridge for when you are ready.
This conversation is sponsored by Silk. The opinions and text are all mine.
How often do you have breakfast for dinner? Do you drink alternative milk sources?