Hello, breakfast idea!
So these bars stay soft and fall-apart-y and aren’t super transportable, but I think they’re a way to have overnight oats in a less milky and less yogurt-y form. I’ve never been a fan of a lot of yogurt in my overnight oats, so the milk to oats ratio that are in these bars are right up my alley.
Just to be clear, you can’t pick these up and eat them with your hands. You need a plate and a spoon/fork.
Since I’ve been traveling so much in March I’ve been missing creating recipes in my kitchen. And I’ve really just been missing the kitchen. The white and gold and openness of our kitchen is everything I love. I’ve been staying in a lot of hotels rooms lately and they all just seem so brown and blah. So I took advantage of my downtime between my traveling and whipped these up. And I’m so glad I did. I was craving something homemade.
This afternoon I’ll be on a plane heading to another hotel room. This time in Vegas for the IAEDP conference! This is my first IAEDP experience and I’m pumped for it.
Overnight Oat Bars
Yield: makes enough for 3ish people
1 1/2 cup oats
1/4 cup honey
2 tbsp cashew butter
2 tbsp chia seeds
2 tbsp ground flax
1/8 tsp salt
1/2 cup + 2 tbsp milk
In a bowl, combine all ingredients except the raspberries. Scoop the oat mixture into a loaf pan and top with raspberries. Cover and refrigerate over night.