Early spring is such a fun time to cook for me. It’s not hot yet, so we still crave hearty, homey food, but the produce section at the grocery store is starting to look a hell of a lot brighter, fuller, and more colorful. It’s the best of both worlds!
This is juuuuuust about the perfect January meal.
I mean, it’s warm and cozy, healthy, a little spicy, and most importantly, freakin’ delicious. What more do we need?
I’d like to introduce you to the least photogenic but most delicious healthy breakfast you’ll eat all Fall. Riiiiight up there. That’s the one!
These pumpkin chia overnight oats may not win any beauty contests, but they are my new favorite thing. Have you ever tried overnight oats? They are a recent Pinterest phenomenon, basically consisting of old-fashioned oats that sit in liquid overnight to soften and form a cold, sweet, healthy breakfast porridge. I have been very intrigued by them ever since I tried chia pudding last year – this peanut butter and jelly version remains one of the most popular recipes on my site! I love oatmeal and eat it almost every morning because I am a boring grandma, but I wasn’t sure how COLD oats would turn out…I mean, the idea of cold, gloppy oatmeal is not exactly appetizing, right?
This, my friends, is the light and veggie-licious and insanely delicious recipe I denied you last week. The kind of recipe that makes you forget that you’re eating vitamins and nutrients and all that good stuff because you’re so distracted by all the incredible flavors and colors and textures and amazingness.
It’s basically the Best Thing Ever and I can’t stop eating it.