I have a confession. Yesterday I ate a cupcake. Not just any cupcake. A refined sweet and tender cupcake. It was glorious when I ate it, but my gut hated me for it afterwards.
I say glorious, but it really wasn’t any better than any of the desserts I’ve been making since trying to improve my diet with whole foods. I suppose those changes are for the better if my body rebels against processed flour, sugar and whatever was in the icing.
It’s a good thing I had this amazing oatmeal for breakfast.
The cherries are back, the cherries are back to a reasonable price. Yell it on the rooftops. I’m so excited.
I had some leftover dark chocolate from a previous recipe so I decided to make vegan overnight oats with both. A chocolate covered cherry breakfast bloomed.
The cherry juice turns the almond milk into a lovely slightly pink color. If only pitting the cherries didn’t make such a mess.
I also added cocoa nibs to the mixture for extra cocoa crunch.
| Chocolate Cherry Vegan Overnight Oats |
- 1/2 cup oats
- 1-2 Tbsp chia seed
- 1 1/3 cup coconut or almond milk
- 1 tsp cocoa nibs
- 1 tbsp dark chocolate, shaved
- 15-20 sweet cherries, pitted and cut in half
- 1 whole banana, diced
- maple syrup to taste
- Mix all ingredients in a bowl.
- Allow to sit in refrigerator for at least 2 hours
What is your favorite oats flavors?
