• 1/2 cup rolled oats
• 2 tbsp creamy peanut butter
• 1 tbsp raw cacao powder
• 1 tbsp chia seeds
• 1 tsp cinnamon
• 1 tbsp liquid sweetener of choice maple syrup, agave, etc.
• Pinch of salt if using unsalted peanut butter
• 1 tbsp plant-based milk powder + 3/4 cup of water OR 3/4 cup of plant-based milk
Author, food lover, and traveler Jen Sotolongo is a whiz at whipping up vegan recipes that can be made just as easily at a campsite as in a fully stocked kitchen. She recently spent a few years bike touring Europe and South America with her partner, building recipes along the way. Like this one for overnight oats. Simple, delicious, nutritious. Her recipe is below.
When you eat the same food for breakfast nearly every day, it’s important to change the variety of ingredients in order to avoid never wanting to eat it ever again. I eat overnight oats on a daily basis. They’re so quick, easy, and delicious that even after six months I have yet to sicken of them. Mixing up the ingredients prevents me from tiring of my go-to breakfast. The combination of raw cacao powder and peanut butter creates a creamy texture so these chocolate peanut butter overnight oats taste like dessert for breakfast. You can’t go wrong with that.
This recipe comes together in just minutes, so even when we’ve had a long day on the bike, I can always summon the energy to throw the ingredients together just before bed. The oats cook themselves overnight in our 16-ounce Klean Kanteen Vacuum Insulated Food Canister, which just happens to be the perfect size to make one serving of these oats. The insulation prevents any fresh plant milk from going bad overnight if the temperature fails to act as a refrigerant and its tight seal prevents not only spillage, but also keeps any critters from getting into our breakfast.
I carry around a gallon-sized ziplock bag of pre-made muesli, the ingredients of which change depending on what I can find in the stores. There are always oats, and groats (if I can find them), seeds of some sort, generally sunflower or pumpkin, some kind of nut like almonds or hazelnuts, and dried fruit such as cranberries, raisins, or goji berries.
This recipe works with either oats alone or a mix like I have. Either way, it’s the chocolate and the peanut butter who are the stars of the show here. This recipe is like waking up to a chocolate peanut butter pie, so basically, you’re eating dessert for breakfast, only it’s pretty healthy. You really can’t go wrong with that.
• Add dry ingredients, including milk powder to your lidded vessel of choice (anything 16oz or larger will fit the contents) and stir together.
• Pour the water or milk into the canister and stir to combine.
• Secure with a tight lid and allow to sit overnight.
• In the morning, open and consume.