This post is sponsored by Blue Diamond Almond Breeze Almondmilk.
Here are all the things necessary to make a brunch.
Actually. My perfect brunch would also include chilaquiles, iced lattes, fluffy biscuit sandwiches, cinnamon rolls AND this oatmeal dough recipe. That would be quite the brunch spread. Perhaps a brunch spread epic enough for your mom on Mother’s Day?
I really didn’t know what to call this recipe. It’s a cross between overnight oats and oatmeal cookie dough. So that got me to oatmeal dough. Not oatmeal cookie dough. Just oatmeal dough.
It’s like a less yogurt-y overnight oats, which I’m all about. I really don’t love the taste of greek yogurt in overnight oats and much more love just an overly milky version. But then I was like I should add less milk for a thicker consistency and BOOM oatmeal dough came into my life.
So omg look at the photo below.
I took these photos at my parent’s house and while raiding their cabinets to find cute dishes I came across this little cow. I thought she was the cutest.
But now looking at the photos I’m kinda creeped out by her. She won’t be making anymore guest appearances on the blog.
It’s the texture of oatmeal cookie dough, which is something I think we can all get behind. You mix up the dough the night before you want to serve it and then you go to the grocery store and pick out any fruit that looks pretty. Or perhaps peruse a farmers market for the prettiest of fruits.
Then top the oatmeal dough with fruit + chocolate + a pour of warmed Almond Breeze Almondmilk and you are good to brunch.
Yield: serves 3
Total Time: 15 minutes (+overnight chill time)
2 cups rolled oats
4 tablespoons almond butter (mine was sweetened with sugar)
2/3 cup Almond Breeze Almondmilk
2 tablespons ground flaxseed
1 1/2 tablespoon honey
1/2 teaspoon cinnamon
warmed Almond Breeze Almondmilk
Combine all oatmeal dough ingredients in a bowl. Let sit in the fridge overnight or for at least 4 hours. Serve topped with toppings galore.