You’re probably sick of me telling you about it, but currently I am on vacation with the Famjam. The cast includes my maj and faj, broski and myself. My other two sisters didn’t make the cut (kidding!). Doesn’t matter where we are travelling, we will always stay in the same kind of hotel. By this I mean Marriott, but specifically we must have a full kitchen.
Generally we will eat breakfast in the room, sometimes lunch and always go out for dinner. Breakfast is almost always “porridge”. I have no idea why we refer to oatmeal as “porridge” but perhaps my Mom was a British nanny in a former life…Clearly, I refer to it as oatmeal. But growing up we always always ate porridge aka steel cut oats with brown sugar.
After arriving in Park City we did our mandatory grocery run and my family must have misheard me because for some reason they agreed to try my overnight oats in lieu of their porridge. That night I whipped up a big batch with some bananas, almond milk and blackberries and as per usual was SO excited for breakfast the next morning. Unfortunately we couldn’t find peaches and buying coconut cream might have been a little out there for vacation so this Peaches and Cream Overnight Oats was not added to the roster.
Apparently I was the only one kept up late by the thought of overnight oats because my family wasn’t quite convinced…I can’t really blame them though. While I love overnight oats, I can see why they might be an acquired taste. That’s a lie, I think they are out of their minds for not liking it but ya gotta pick your battles. I did manage to convince them to switch to natural peanut butter for our PB and Banana Sammies aka how we lunch when we hike so I still consider myself a winner.
They’ve also managed to get me addicted to Skinny Pop and Peanut M&Ms (not peanut butter which are FAR superior) so it looks like we’ve all come out on top.
Serving size: 2
- 1 cup rolled oats (gluten-free if necessary)
- 1 cup unsweetened almond milk
- 1 fresh peach, chopped
- 1 T chia seeds
- 1 T maple syrup/honey/agave
- 2 T coconut cream*
- Combine all ingredients (except coconut cream) in an airtight container or mason jar.
- Place in refrigerator for at least 8 hours or overnight.
- Stir in coconut cream.
- Eat cold or warm in microwave