Easy Vegan Overnight Oats with Nutty Granola Clusters
Every time I find myself in Dupont Circle, I wonder why I’m not wandering around Dupont Circle more often. It’s a charming and lively spot in the city: embassies, restaurants, shops, bookstores, eclectic everything. On each visit, I seem to end up at Kramerbooks & Afterwards Cafe. There are many things I love there: books and food and cashiers with nose piercings and tucked in the corner by the cafe… cookbooks… a.k.a. foodie romance novels.
And just like that, another one for the collection: The Oh She Glows Cookbook, Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon. Not because I’m vegan, but just because I want to be more mindful of what I’m eating. In the interest of more mindful eating, I thought I’d start with breakfast… Because, in my world, coffee is a food group… It’s what’s for breakfast… I’m not a morning person… so, I knew this new mindful eating thing would have to be easy if involving breakfast. And, with that, I present to you: Angela’s Vegan Overnight Oats with Nutty Granola Clusters. They are simply delicious. If you’re skeptical of cold oats… don’t be. Vegan oats… It’s what’s for breakfast.
- 1 cup rolled oats
- 1 1/2 cups almond milk
- 1/4 cup chia seeds (white chia seeds if you can find them)
- 1 large banana, mashed
- 1/2 teaspoon ground cinnamon
- Blueberries or fresh berries of your choice
- Nutty Granola Clusters
- Maple Syrup
- 1 cup whole raw almonds
- 1/2 cup raw pecans
- 1 1/4 cup rolled oats
- 2/3 cup mixed dried fruit (cranberries, cherries and/or blueberries)
- 1/2 cup raw pepita seeds
- 1/4 cup raw sunflower seeds
- 1/3 cup shredded unsweetened coconut
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine-grain sea salt
- 1/4 cup + 2 tablespoons pure maple syrup (or other liquid sweetener)
- 1/4 cup coconut oil, melted
- 2 teaspoons pure vanilla extract
- In a small bowl, thoroughly mix the oats, almond milk, chia seeds, mashed banana and cinnamon. Cover and refrigerate overnight to thicken. In the morning, if too thick--add a little almond milk.
- Pre-heat the oven to 275 degrees. Line a large baking sheet with parchment paper.
- Place 1/2 cup almonds into a food processor and process for 10-15 seconds, until a fine meal forms. Transfer the ground almonds to a large bowl.
- In the food processor, combine the remaining 1/2 cup almonds and 1/2 cup pecans and process 5-10 seconds, until finely chopped (there will be some fine meal and some larger pieces). Add to the bowl with the almond meal.
- Add the oats, dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon and salt to the large mixing bowl and stir.
- In a small bowl, combine the maple syrup, melted oil and vanilla and then mix into the large bowl with the oats.
- With a spatula, spread the granola into a 1/2 inch layer on the baking sheet and gently press to lightly compact it. Bake for 20 min, then rotate the pan and bake for 18-20 minutes more--until the granola is lightly golden.
- Cool the granola in the pan for at least 1 hour and then break apart and store in a glass jar. The granola stores for 2-3 weeks in the refrigerator or freezer for 4-5 weeks.
- In a jar or parfait dish, layer the oats, fresh berries and granola and drizzle with a little maple syrup, if desired.
