I don’t have a job. It’s been a long time since I could say that and I have to admit that I am unsure of what my next step is. I feel as though I am standing at the edge of a precipice looking down at the ground. What should I do? Stay safe on that ledge with all that is familiar or do I take that leap into the unknown? Life is funny, it keeps throwing things at you and you can either adapt and deal with it or you can fall apart. I have been toggling back and forth between those two options for the last month or so and now it’s time to make some hard decisions. I am particularly unqualified for most jobs since I have been out of the 9 to 5 mode for more than a decade. I am fortunate that I can take some time to explore my options and I think I’m going to take some time to work on my photography skills. This is the first week that I was able to take some extra time on a post and really try to come up with some photos I could be proud of.
Fear is a terrible thing. It holds you back, weighs you down and makes it difficult to move forward. I feel like I’ve been living in fear for the last few years. Fear of change, fear of the unknown, fear of confronting what isn’t working in my life. I want to take the leap into the unknown and see what’s on the other side. I’ve been spending a lot of time thinking about all the things that hold me back, doubt, insecurity, laziness and I don’t want to let my life be dictated by those emotions any longer. I want to be brave and adventurous and live my life to the fullest. I’m hoping to use this space here to work on my weaknesses and become a better, happier stronger person.
I haven’t posted a recipe for overnight oats for a long time. I have to admit that I feel like every time I open my Instagram feed all I see are pictures of smoothie bowls, chia pudding, and overnight oats. There is a reason for this of course. They are all easy to make, highly adaptable and have infinite variations. I myself have posted a nutella, and pumpkin pie version but I happened to buy some not so lovely strawberries the other day and decided to roast them. Originally I was going to use them to top a vegan waffle recipe I’m experimenting with but I had quite a bit left over so I decided to puree the berries and mix them into my favorite overnight oats recipe. I think that this will be a breakfast that I keep coming back to for the next few months as we move into berry season.
This is a perfect Sunday project. Roast a big batch of berries, prep the oats, pack everything into mason jars and then you have breakfast for the whole week! This is the only way that I really like to eat oatmeal myself. The oats keep their texture and don’t get gummy or mushy the way they seem to do on the stovetop. They are delicious straight out of the fridge but you could also pop them into the microwave for a minute or so before you add the toppings. You could add the toppings to the jar as you pack them but I prefer to dress them right before eating so that the toppings maintain a little crunch. As far as toppings go I chose to use some extra strawberries, a little roasted coconut, sliced almonds, hemp seeds and a splash of coconut milk. Feel free to go crazy with the toppings, pumpkin seeds, pistachios or hazelnuts would all be great options. I think poppy seeds or sesame seeds would also go great here. If you aren’t a strict vegan a little drizzle of honey is also lovely.
I’d love to hear what you think of my roasted strawberry overnight oats. If you give this recipe a try, post a comment, or take a pic and tag it #scalingback on Instagram!
- For the roasted strawberries:
- 1 pound strawberries, hulled and cut in half
- 2 tablespoons maple syrup
- 1 tablespoon melted coconut oil
- ¼ teaspoon kosher salt
- ½ teaspoon fresh thyme, finely chopped
- zest of 1 lemon (about 1 teaspoon)
- For the oatmeal:
- 1 cup rolled oats
- ¼ cup chia seeds
- ½ cup desiccated coconut
- ¼ teaspoon kosher salt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond milk
- To serve:
- fresh strawberries
- toasted coconut
- hemp seeds
- chopped pistachios
- coconut milk
- Pre-heat the oven to 350 degrees and line a rimmed baking sheet or large baking dish with parchment paper.
- Whisk together the maple syrup, coconut oil, kosher salt, chopped thyme and lemon zest in a bowl. Add the berries and toss gently to coat. Arrange the strawberries in a single layer on the prepared baking sheet.
- Roast the berries just long enough for the juices to thicken but not burn, about 20-30 minutes. You may need to gently toss the berries if the edges are starting to brown before the rest of the berries are finished cooking. Place the berries into a high speed blender or food processor and blend until they form a thick sauce,it should only take a few seconds. I like my mixture to be a bit chunky but if you want it to be completely smooth just let the blender run for a few more seconds.
- Combine the oats, chia seeds, coconut, and salt in a large bowl. Add the maple syrup, vanilla extract and almond milk and stir well to combine. Add ½ cup of the strawberry puree and stir well. To prepare oats for the week divide the mixture into 5 half-pint mason jars. Refrigerate the oats for at least 4 hours or up to overnight before serving.
- When you are ready to serve the oats you can pop the jars into the microwave for a minute if you'd like them to be hot but that is totally a personal preference. Top the oats with few fresh sliced strawberries, about a tablespoon of toasted coconut, hemp seeds, chopped pistachios and a drizzle of coconut milk and maple syrup or honey. The oatmeal with keep for up to 5 days in the fridge.