02.10.2015

We bit the bullet and booked a spontaneous family trip to visit Charleston, South Carolina during the last week of February. From all reports, it’s a charming southern city with beautiful architecture, enough fried chicken, pimento cheese, and grits to sink a ship, and lots to do (did I mention it should be in the 60s – practically flip flop weather if I’m concerned). The idea of walking along a snow-free sidewalk gives me goosebumps.

But back to the food. Charleston’s local food scene is already impressive and I haven’t even set foot in the city yet. Nick and I are eagerly planning every meal and I’m sure we still won’t fit in all the recommended spots. So no, this trip is not going to be a light eating experience but will be a memorable one. Before we hit the road, I’m packing in as much work and chores as possible. These overnight soaked oats are my new favorite breakfast for busy weeks- so simple to prepare and perfect for a quick breakfast, the lunchbox, baby’s meal, or after school snack. If you have a sweet tooth, drizzle a little maple syrup over the top before digging in. The best part – you don’t cook anything, just stir all the ingredients together and you’re done.

Overnight Soaked Oats
from Green Kitchen Stories
makes 1 jar, simply multiply for multiple breakfasts

1/2 cup old-fashioned rolled oats
a pinch of ground sweet spice (vanilla, cinnamon, cardamom or mixed spice)
a few drops of vanilla extract
1 tablespoon seeds (chia, flax, sesame etc.)
3/4 cup unsweetened plant milk (almond, oat, coconut etc.)
2 tablespoons fresh or frozen fruit (berries, mango etc.)

Combine all the dry ingredients in a small jar and stir. Pour over chosen liquid and stir again then top with fruit. Screw on the lid and place the jarred oats in the refrigerator for a few hours or overnight.

PS. If you are under feet and feet of snow and craving a warm breakfast you can certainly heat the soaked oats up before digging in.