If you’re a sweet potato fan, you must put this recipe on your to-make list this season.

I always have a couple of sweet potatoes in my pantry. Always. They’re one of my favorite starchy meal add-ins, and I especially love them when they’re roasted.

They have such an incredible natural sweetness that’s accentuated when roasted slow in the oven.

And now that the temperatures are dipping (finally!), it’s time for my oven to do some heavy-lifting in the meal department.

While this recipe offers the coziest of vibes, it’s extremely simple and straightforward.

You’ll tossed some cubed sweet potatoes with maple syrup, oil, apple cider vinegar, salt, and pepper. The potatoes never get too sweet, even with the addition of maple syrup, because the small amount of apple cider vinegar is there to tame the flavors a bit. Then you’ll simply roast the potatoes, covered, at 400 degrees F.

I like popping the top off for the last five minutes of roasting to develop some extra caramelization and flavor, but it should take about 30 minutes for your potato cubes to become soft and tender.

And since they’re nice and soft after roasting, I like to top them with something crunchy. Enter: granola!

I’ve been having a true moment with granola, and I love the crisp, nutty bite it gives this final dish! I used a maple-flavored version, but a cinnamon one would be great as well. Anything with seeds and/or nuts is a plus because they bring even more texture to the party.

And that’s that! A very simple, highly delicious side dish for your this-time-of-year needs.

I hope you love it as much as I do!

Vegan Maple Roasted Sweet Potatoes with Granola

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An easy Thanksgiving side dish that’s totally vegan and only requires 7 ingredients! Full of texture, not too sweet, and a big crowd-pleaser.

• Author: Alexa [fooduzzi.com]
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Side Dish
• Method: Roast
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 large sweet potatoes, peeled and diced into ~1-inch cubes
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• salt + pepper, to taste
• a few handfuls of granola (maple-flavored or otherwise!)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, combine your sweet potatoes, maple syrup, oil, apple cider vinegar, salt, and pepper. Mix to coat, then dump all of the contents onto your prepared baking sheet, spreading into an even layer.
3. Cover tightly with aluminum foil, then bake for 15 minutes.
4. Carefully remove the potatoes from the oven, uncover, and toss with a spatula.
5. Return to an even layer, cover, and bake again for an additional 15 minutes.
6. Carefully remove the cover and bake for another 5 minutes, or until done to your liking. At this point, your potatoes should be soft and slightly caramelized. The maple syrup burns quickly when the potatoes are uncovered, be vigilant!
7. Carefully remove the pan from the oven, and scoop your potatoes (and any liquid) into your serving plate/platter/bowl. Top with lots of granola, and serve with additional granola on the side!

Notes

Adapted from Eating Well.

The post Vegan Maple Roasted Sweet Potatoes with Granola appeared first on Fooduzzi.

In fact, if I needed to give up every piece of technology but one, air conditioning would be the one I could not live without.

Goodbye, internet. So long, computer and cell phone. I shall be comfortably cool at a perpetual 72 degrees forever, thank you very much.

That is the reason why I am so hesitant to turn on my oven during the summer. It heats up my house for hours, which makes my air conditioning run for hours. Not fun.

So! I try to avoid my oven in the summer. It’s just not my jam.

And luckily, there are many creative ways to make the foods you’re craving without the use of an oven.

Enter: this stovetop blueberry crumble!

This is a quick recipe, provided that you buy store-bought granola (which is what I did and recommend). This will act as your quick and easy crumble topping. Clever, eh?

There are loads of different granola options available at pretty much any grocery store, so get one that you think would pair well with blueberries. Granola with coconut, almonds, vanilla, and/or cinnamon would all be great, and if you can get your hands on a lemon granola, all the better.

P.S. If you’re less averse to turning on your oven in the summer, you can also make your own lemon granola (it’s my favorite granola recipe ever).

The blueberry mixture comes together in a snap –– you’ll just need some fresh blueberries, sugar, cornstarch, and lemon juice. Dump it all into a sauce pan, and cook for 8-10 minutes, or until the blueberries are to your desired crumble texture.

I like mine plenty jammy but still a bit chunky. You can see the texture in the pictures!

Once your blueberry mixture is to your liking, you have a decision to make: do you portion the mixture out into individual servings? Or do you pour it into a pie plate to feed a crowd? As you can see from the pictures, I did both: one for everyone, and one for me to sample ahead of time. A lil treat for the chef, if you will.

You’ll want to add the granola right before you’re ready to serve, so allow it to cool slightly before assembling to avoid sogginess. I really like this crumble warm or at room temperature, but to be fair, I have eaten it straight from the fridge as well. You really can’t go wrong here.

This is such a fun and easy recipe that perfectly celebrates one of summer’s best fruits! Enjoy, my friend!

The post Quick & Easy Stovetop Blueberry Crumble (No Oven!) appeared first on Fooduzzi.

Move over, pumpkin spice.

There’s a new spice love in town.

You deserve a muffin, my friend. Or maybe two. Or maybe even six.

That’s how many this recipe makes: just six.

And would you believe it: these muffins are kinda wholesome.

It’s true! With ingredients like applesauce, dates, and oats, I won’t even try to convince you I didn’t muffin for breakfast.

Totally into these tasty little cuties, and I know you’ll love them, too!

As the name suggests, this recipe comes together in the blender. THE BLENDER, YOU GUYS.

So easy. Stick all of the ingredients in, turn your blender on. Once you see that the ingredients have become a batter, you’re done!

Since this is such an easy recipe, let’s do a little deep dive into the ingredients:

• Bob’s Red Mill’s Egg Replacer –– I adore this stuff. It’s a powder that you mix with water, and you can use it as an egg replacer in so many baked good recipes. I have a bag in my pantry at all times because it’s so convenient and it works so well. In love.
• Bob’s Red Mill Organic Old Fashioned Rolled Oats –– Oats are our “flour” here. And I love that. If you’ve been around Fooduzzi for any period of time, you’ll probably know that I devour oats daily. Honestly, nary a day goes by without me consuming Bob’s Red Mill’s oats in some form. I especially love them in muffin form like this!
• Medjool Dates –– Plump and juicy dates give us some natural sweetness. Love these!
• Oil –– Just a bit to keep everything nice and rich.
• Maple Syrup –– Again, for some more sweetness. These are muffins after all.
• Unsweetened Applesauce –– I don’t buy applesauce often (in fact, I’m pretty sure I only buy it when either Mark or I am sick), but I did for this recipe to lend a bit of apple flavor with no work at all. Just open the jar, measure, and dump into the blender. As simple as it gets.
• Baking Soda –– For some lift!
• Cinnamon, Nutmeg, Vanilla, and Salt –– Flavor to the max.

Seriously love when recipes are this simple!

To elevate these muffins, we’ll top them with a quick cinnamon sugar mixture. Optional but not really because I would cover everything in cinnamon sugar if I could.

You can quote me on that.

I’m very excited for you to try this easy recipe, my friend! I hope they bring you as much joy as they did for me. ?

The post Vegan Apple Spice Blender Muffins appeared first on Fooduzzi.

Hi, friend. How are you?

Are you in a state where you need a simple, satisfying dessert at all times?

Same.

I’ve just been hitting the comfort food so hard lately. Curries, pasta, rice, ice cream, chips…our recent food routine indulgence level has been on-par with the holidays.

I haven’t really been able to finish a day without something sweet. Even if it’s just like…a few dates with peanut butter or an apple. There’s just something about a bite of something sweet that sends a signal to my brain that the day is over and eating shall cease.

My go-to recently has been no-bake cookies (or “no-bakes” as I called them growing up). They’re stupidly simple, require just a few ingredients I always have on-hand (peanut butter, oats, etc. – here’s my old old old recipe for a giant one!), and they’re ready in like…20 minutes. Which is perfect when my dessert cravings are just too strong.

But. I recently found a long-neglected jar of cookie butter in my pantry, and I knew exactly how I wanted to use it: in my beloved no-bake cookies.

Four ingredients, five minutes. That’s all that stands between you and sweet, oaty goodness, my friend.

And that’s one thing to point out actually. These things are sweet. Cookie butter is sweet (it’s butter-ified cookies – would you expect any different?), and we add just a touch of maple syrup to the cookies to help them stick together a bit.

Even though they’re sweet, they’re delightfully addictive. I have zero self-control when no-bakes are in the room, and this cookie butter version is no different.

I may have had them for breakfast. No further comment on that front.

I so hope you find yourself with a jar of cookie butter sometime soon.

Because while cookie butter is great. Cookie butter in the form of a vegan no-bake cookie? It’s a whole new level of greatness, my friend.

The post Cookie Butter No-Bake Cookies appeared first on Fooduzzi.

Both as the title of the recipe and the experience of eating it.

Also: they rock.

Hi! It’s been a bit quiet over here these past few weeks. Things have just been…busy? Hard? Weird? Draining?

Yes to all of the above.

This recipe is totally worth the wait though. I mean…no one ever said no to a big ol’ stack of pancakes, right?

Er. Not quite. I went through many years of my life saying, “I don’t like pancakes.” In fact, a few months ago, I saw someone describe the texture of pancakes as being like a “bread tongue,” and I was like, “YES!! THIS IS TRUE.”

But we recently got some pancake mix. Yep. Like the add water and a [vegan] egg kind. So we did. And they ROCKED. Of course, we doctored them up with some brown sugar, cinnamon, and blueberries, but man. So good. And totally awakened the pancake lover in me.

So this past weekend, I decided it was time. Time to make them from scratch. And boy howdy was it a good decision.

This is one of those recipes where I very much was like, “OOOH, let’s throw X in here! And maybe a little bit of Y! And definitely some Z!” so I’m think it’s very forgiving based on what you have on-hand.

Regardless, you’ll love them.

First thing to note here, these bad boys are hearty. Oaty, nutty, blueberry-y, and just really a fun textural experience.

No mushy pancakes here. No siree.

We have wholesome oats, peaking through the batter, lending us some of their whole grain goodness.

We have walnuts, chopped into semi-fine chunks, just waiting to surprise you with a delightfully crunchy bite.

And blueberries! Giving us a taste of the good stuff, aka. summer. Bursts of sweet, juicy berry in every bite is something I will require in any pancake that enters my mouth now and forever.

It’s a simple recipe, loaded with some flair, and ready for a delectable downpour of maple syrup.

(A local farm – Paul Family Farms – sent me some maple syrup, and it’s BOURBON BARREL AGED. I mean, way to make a special breakfast even more special, right?)

And you know what? This is the perfect time to go a little above and beyond for breakfast. Things are weird, and if we can make a meal a little more special these days, I say go for it.

Especially when a mountain of pancakes are involved.

The post Vegan Blueberry Walnut Oat Pancakes appeared first on Fooduzzi.

Do you already have your Thanksgiving menu all planned and ready to go?

Yeah, I thought so. That’s why we’re in Christmas Cookie mode here on Fooduzzi.

The wonderful world of holiday eats never sleeps!

When I think of my childhood, a few of the junk foods come to mind are:

• White Cheddar Cheez-Its
• Peanut Butter Cap’n Crunch
• No-Bake Cookies

No-Bake Cookies were a staple. Man, I loved those things. Full of butter, peanut butter, sugar, cocoa, and oats. And, as the name suggests, you don’t even need to bake them. Cookie convenience at its finest!

But if you do a quick lil Google search for No-Bake Cookies, you’ll see approximately…55 bajillion results. They’re a classic! Everyone loves that traditional combo.

That said, allow me to encourage us out of our chocolate-peanut butter box for a sec.

There will always be a time and a place and a cookie-shaped hole in my stomach for the traditional No-Bake Cookie recipe. But today, we’re putting a fun spin on things! Nay, a confetti spin on things!

While these cookies are a bit more fussy than your traditional no-bake cookie recipe, they’re still as simple as can be.

Step 1: Melt your cashew butter (for a buttery flavor), maple syrup (to sweeten it up), vanilla (for flava) and coconut oil (to help the cookies keep their shape).

Step 2: Add your rolled oats. Aka. Bob’s Red Mill’s Organic Rolled Oats! I literally always have them in my house because I eat them every day in one form or another. Granola! Oatmeal! Bars! Treats! And now, these cookies. Gotta love a kitchen staple that does it all!

Step 3: Add your mix-ins. Obv. we need some sprinkles, but I also like chopped chocolate in here too. I used chocolate chunks that I then cut into little squares. Definitely not necessary, but I wanted a lil bit of chocolate in each bite, rather than a big honkin’ chunk situation. I also like these sprinkles as a vegan, naturally-dyed alternative!

Step 4: Form them into cookies! I was going to do 9 big cookies, and they were huge. So much so, I decided to divide them all in half and make 18 total. But you do you. Regardless, they need to chill to set up for about a half hour. Even shorter if you’re impatient like me and pop them in the freezer!

Step 5: Optionally, you can top them with an icing and some extra sprinkles. Instead of a powdered sugar-based icing, I used melted coconut butter. It’s naturally sweet, really tasty, and only one ingredient! If you’re not a fan or you don’t have it on hand, you can make a powdered sugar+milk icing. Or skip it! You own that decision-making power, friend.

I just think these are the cutest. And they’re SO tasty. The cashew butter is so buttery, and while they certainly don’t taste like confetti cake (c’mon, I’m not a miracle worker, here), they are a super fun play on those flavors.

I’m on my third of the day, and I see no signs of slowing down.

Some links used in this post are affiliate links, which means if you order a product through the link, Fooduzzi makes some money (at no cost to you). All money is put directly back into making delicious plant-based yum here on the blog!

The post Confetti No-Bake Cookies appeared first on Fooduzzi.

Hi hi hi! And bless the heck up for pumpkin season.

We’re muffin-ing today, and I’m so excited. I love muffins because they’re basically cake, but wayyyy easier to make.

And these muffins? The easiest muffins you’ll ever make. Seriously. All of the ingredients go into a blender, the batter gets plopped in a muffin tin, and in just 15 minutes, your house will smell pumpkiny and festive.

Seriously love that baked goods double as air fresheners.

So if you’re ready to get into the fall spirit in a delicious vegan way, let’s do it.

Let’s make Blender Vegan Pumpkin Muffins! You’ll need:

• Pumpkin: Obv. Probably didn’t need to tell you that.
• Flavors: I used pre-mixed pumpkin spice mix and cinnamon. Plus some vanilla and salt.
• Maple Syrup: One of our sweeteners and moisture-adders.
• Dates: Our other sweetener; adds a slight caramel flavor.
• Oil: To bring some richness to the party. I used grapeseed oil because of its mild flavor, but you can use coconut, olive, etc.
• Bob’s Red Mill Gluten Free Vegan Egg Replacer: THE MAGIC behind these muffins! They are 100% vegan thanks to this egg replacer that binds our ingredients together and provides some lift. I love this product, and it’s useful for turning pretty much any recipe vegan – cakes, cookies, cupcakes, etc. One bag will go a long way!
• Bob’s Red Mill Gluten Free Rolled Oats: I have them every single day for breakfast, and now I can have them as a snack/dessert! This is our only “flour” in this recipe – simple and whole grain!
• Baking Soda: For dat puff.

And. that’s. it. So simple, right? All of it goes in a blender and comes out a slightly chunky, deliciously spiced batter.

You can “optionally” add chocolate chips into the batter or on top of each muffin, but I never want to live in a world where chocolate chips are optional. In my book, they’re required always.

They are SO cute and fun and festive and made with whole foods and yummy and too easy to eat and moist and addictive.

You’re going to love this recipe, friends. HAPPY FALL <3

The post Vegan Blender Pumpkin Muffins appeared first on Fooduzzi.

Oh hay! I have a lazy girl recipe for you today, and I’m all over it.

Apple season. I love it. Apples are the single greatest fruit IMO, and there’s nothing better than being just totally swamped with fujis and honeycrisps and golden deliciouses and granny smiths and braeburns and cortlands!!

I don’t discriminate (unless it’s a red delicious. who in the world deemed those things “delicious”?), and I love them all.

I keep them in the fridge, awaiting the inevitable 8 times per day I get munchy. I slice them up and devour them in approximately 5 seconds. Every day. Like clockwork. I’m an apple fiend.

That said, I don’t typically cook with them. They’re one of the few foods I hold nearest and dearest to my heart in their unprocessed form. They’re best consumed whole, cold, and with haste. I feel like I’m missing out on the nirvana that is the raw, crisp, crunchy apple experience if I cook with them.

Raw apple FOMO, if you will.

I’m not dramatic, YOU’RE dramatic.

Just kidding. I know I’m dramatic.

This is how I live my life unless…there’s apple crisp involved. I have such an obsession for apple crisp. In fact! Do a quick search on here for “apple” recipes, and most of them are some sort of apple crisp.

Rich, caramely apple goo, soft, sweet, tender apples, a crisp that goes on for DAYZ. Ugh. Is there anything, I mean ANYTHING better?

Well, yes. Apple crisp that takes a FRACTION of the time to make!

Apple crisp is delightful, but it kind of is a pain because it makes you wait. And like, it makes you wait a decent amount of time.

You chop up all the apples, mix the filling ingredients together, make the crisp, assemble the whole thing, and then bake it for a good 45 minutes to an hour.

Pshaw, man. I ain’t waiting 45 minutes to eat a crisp. When one has an apple obsession, one’s obsession must be satisfied as quickly as possible.

That’s why this lazy girl apple crisp is my new best friend! And hopefully yours too! But definitely mine.

Making the filling on the stove saves you like…so much time. SO much time, you guys.

With that saved time, you can:

• pet a floof!
• read a book!
• binge a show!
• spend some quality time with your guy / girl!
• workout in anticipation for maximum apple crisp consumption!
• make some more Lazy Girl Apple Crisp!

It’s cray, man. And it’s the same ingredient situation! Just cooked a different way.

Apples, lemon juice, brown sugar, cornstarch, cinnamon. Done and done and done. Cook them on the stove until tender, put them in a serving vessel, top them with mountain of the most addictive Bob’s Red Mill Original Granola ever (Bob…how do you DO it?!).

It softens slightly once it’s on top of your hot apple crisp, and it’s a delightful chewy-meets-crispy texture against the gooey apples.

It’s just such a good time, you guys.

And don’t let that title fool you – Lazy Girl Apple Crisp doesn’t taste lazy.

Yes, it’s quick. But it features tender, yet crisp apple pieces, a delightfully crisp granola, and, if you wanna, a nice glug of sweet maple syrup.

Eat it for breakfast, eat it for dessert, eat it all.dang.day.

It’s fall, friends! Bless up for the most wonderful time of the year.

The post Lazy Girl Apple Crisp appeared first on Fooduzzi.

It’s ICE CREAM WEEK!

Why? Because I say so. :) And because this is one of two ice cream recipes coming at you this week!

Good news? They’re both vegan!

Better news? They’re both miiiiighty tasty.

It’s weird to me that we’re starting with a berry-flavored ice cream.

As a kid, if given the choice between a chocolate, peanut butter, or mint ice cream and a fruit-flavored ice cream, I’d be team chocolate / pb / mint all the way.

How could I not though? Berries aren’t a dessert. Chocolate is. Peanut butter can be. Mint, of course.

My brother, on the other hand? Always berry. Always always always.

In fact, when we’d go out for ice cream, he’d get raspberry ice cream with…butterfingers mixed in. What the what.

Apparently it was good. I never had the courage to try it. Because I was over to the side in a chocolate and sugar-induced coma.

But my opinion on fruit-flavored sweets turned completely on its head last summer when Mark took me to one of his favorite ice cream shops for a scoop of their famous black raspberry ice cream.

It was amazing. Super creamy, very berry-y, and way too easy to eat.

And that got me thinking: can I make a berry ice cream at home? And jazz it up a bit because why not?

So let’s jump into it! This recipe is made up of three delicious parts:

1. The Crumble!!

Love love love crumble more than anything. It’s a necessary ingredient to one of my favorite foods (coffee cake), and it’s oh-so necessary here.

Crumble is simple. Butter, flour, sugar, and seasoning. This crumble is no different! And we’re keeping it GF and whole grain thanks to our friends at Bob’s Red Mill! I love their Gluten Free Oat Flour so much. It’s fabulous in a crumble because it adds a delightful nuttiness to the final product. Plus! It gives me an excuse to eat even more oats because, hello I’m obsessed.

Then add some brown sugar, vegan butter, and cinnamon! Mix into a crumble and stick in the fridge over night. Done and done.

You’ll add most of it to your ice cream mixture, and save a few for crumble sprinkles.

YES. Crumble sprinkles!!!

2. The Jam!!

Homemade blackberry jam! Kind of. It’s not a jam that you can jar and store forever. It’s a fresh jam that’s designed to be eaten soon.

And that is v simple because…ice cream.

You just need some blackberries, water, lemon juice, and maple syrup. Boil until watery, reduce just a tad, then store in the fridge over night. You’ll strain the jam the next day; the liquid goes directly in the ice cream mixture, and the solid, seedy jammy part gets a splash of bourbon and then swirled into the final ice cream. Fun, right?!

3. The Mixture!!

Yay! The actual ice cream part. Coconut milk, cashews, vanilla extract, bourbon, and a wee bit of salt. That’s. It.

Can you believe it?! You just blend them all until super smooth, then pop it into your ice cream maker.

Oh yeah. This recipe uses an ice cream maker. I am very excited about it

I know that’s a bit of an inconvenience if you don’t have an ice cream maker, but I was excited to use mine! I got it years ago for my birthday, and I’ve only used it a handful of times since. I can’t even find the model I have online (that’s how old it is), but it’s very similar to this one (affiliate link). A simple on/off switch is all ya need!

And look at you! You did it! Homemade vegan ice cream in a flash. Way to go, you.

How you enjoy your ice cream is up to you. I kind of hate hard ice cream, so I think eating it at its “soft-serve stage” right out of the ice cream machine is pretty clutch.

That said, you very much enjoy it however you wish! Given a few hours in the freezer, your ice cream will be hard but scoopable. Given a few more hours, it’ll be rock-solid. Just leave it out for a few minutes before scooping.

Regardless, you’ll love the taste. It’s not super bourbony, but the blackberry jam and crumble flavors really shine through.

It’s just so good you guys. Enjoy!

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A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!

The post Vegan Blackberry Bourbon Crumble Ice Cream appeared first on Fooduzzi.

OATS!!!!! To say I’m excited about this “recipe” is a total understatement. 

If you recall, when I first started working with my food baes, Bob’s Red Mill, I posted recipes for something called Oat Week.

A whole week devoted to oats. Yes, it was amazing as it sounds.

We had cookies! We had bowls! We had granola! We had savory options!

If you could do it with an oat, we did it.

One of the oats that was, admittedly, severely neglected in this whole ordeal though? Oats of the steel cut variety.

Don’t get me wrong, I love steel cut oats. But up until recently, I found myself repeatedly reaching for rolled oats for a few reasons:

• I was comfortable at cooking rolled oats. Probably could cook them with my eyes closed at this point. Totally not recommended, I’m sure. But still. I love them.
• They’re super versatile. I love them in so many ways, it’s crazy of me not to have them on hand.
• They cook in SO MUCH less time than steel cut. Rolled oats are the rabbit and steel cut oats are the hare.

Let’s spend a bit of time with that last point, shall we? If you’re not sure of what the difference is between steel cut and rolled oats, I was right there with you.

Steel cut oats are whole oat groats that have been cut down into small pieces.

Rolled oats are oat groats that have been toasted, steamed, and milled into their characteristic flat, oblong shape.

Bob’s Red Mill’s oats, of both varieties, are the best oats around. They are works of art. That might be a bit exaggerated, but they’re by far my favorite. I can 100% tell the difference, and I bet after a few bites, you’ll be able to as well. They’re organic too! And if you’re gluten free, they have you set! You can check out this post for more info on how they keep their gluten free goods truly gluten free. So so cool.

I’m a morning person, so as soon as I get up, I’m on social media (ick), email (double ick), and work. Doing a million different things: making Mark coffee, getting Maya her food and her medicine, responding to emails that happened overnight.

You guys get it. You’re busy too.

Point is: I don’t think to get up to cook my breakfast until I am ravenous. Like “omg do not talk to me before I get some food in me or risk getting bitten and / or yelled at” ravenous.

I think the cool kids these days call it “hangry.”

That means I don’t have time to wait around for 15-20 minutes for steel cut oats to get tender. I want my oats in front of my face in minutes.

Well, friends, now we can have chewy, creamy, outrageously delicious steel cut oats in front of our faces in minutes. In fact, about five minutes!

Yep, all with a little trick: soaking your steel cut oats overnight.

I know. I did not invent something crazy. This is, in fact, called “overnight oats.” But overnight oats are typically made with rolled oats. Remember, we’re talking about steel cut oats that take twice as long to cook on the stove.

Soaking them in water works so well because they can really hold up to the moisture. They’re not soft like rolled oats; instead they’re almost like grains of rice. Soaking them in water softens them slightly, but they still retain all of that wonderful chew.

After its slumber overnight in the fridge, cook your oats, stir in your mix-ins, load it up with toppings, and violà! You’re ready for breakfast in like…five minutes.

Whole grains done quick. The very best way to start my morning.

A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!

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