Overnight Oats with Chia Pudding
Happy Friday, friends! I am closing the week with an upsetting note, thanks to Disqus: for an unbeknown reason to me, comments on my most recent posts are showing in the moderation panel, but not in the blog. I'm investigating the issue, so don't worry if you leave a comment and don't see it afterwards; I will still see it (in the moderation panel). I see some comments are starting to show so hopefully all will be sorted over the weekend.
Now to most exciting news, Spring is approaching so all the wild flowers are starting to show in the West Coast. I am looking forward to seeing them along the West Coast, it is a very beautiful sight!
We are also having a plentiful nectarine season, and I made all kinds of deliciousness with them, the also inspired me to finish developing the idea I had about recreating the foods in "Alan's Psychedelic Breakfast". In the second part of the song, "Sunny Side Up", Alan talks about "macrobiotic stuff". I've had an idea about such type of diet as I remember back in the '90's there was a lot of people opening macrobiotic stores; I was surprised to read a lot of the comments mentioning that they have never heard about it before.
So after some research, I concluded that a macrobiotic diet includes whole grains, beans and fruits and vegetables in seasons, so the nectarines were perfect for this recipe. Overnight Oats can be stored in the fridge for up to 3 days, so they are perfect for busy weeks.
Recipe - Overnight Oats with Chia Pudding
- 1 cup of rolled oats or old-fashioned oats.
- 1/2 cup milk (I'm using full fat).
- 1/2 cup double cream yoghurt.
- 1 tsp chia seeds.
- 2 nectarines.
- 1 tsp vanilla essence.
- 1 tsp maple syrup.
- Mix all the ingredients together, except the nectarines.
- Leave it overnight and eat with nectarines.