For the hot summer mornings when you just can’t imagine turning the stove on to cook or boil water for coffee, a nice cooling breakfast is in order. With a little preparation the night before, you can enjoy a fulfilling meal that will keep you satisfied until lunch. Try whipping up some overnight oats or quinoa. You can even make up a few of these to have breakfast on-hand for the next few days.
Overnight Oats Basic Recipe
In a container with a lid, like a mason jar or bowl with tight-fitting lid, combine the following:
1/2 c. rolled oats (can use gluten-free or regular)
1 c. milk (dairy or soy, almond, coconut)
Directions: Give a light shake, and cover. Place in refrigerator overnight. In the morning, grab a spoon and go!
This one takes a bit more preparation, as you must cook the quinoa before it soaks overnight.
1/4 c. cooked quinoa
1/2 c. milk
Add some flavor!
To these base recipes, there are many possibilities to enhance your meal. Here are some suggestions, but feel free to experiment on your own!
Peanut Butter & Jelly
Add 1 Tbs. peanut butter to grain mixture.
In the morning before serving, add one handful of fresh raspberries or chopped strawberries.
Chocolate Peanut Butter
Add 1 Tbs. peanut butter when mixing grains and milk. In the morning before serving, toss in one handful of chocolate chips. For a less-sweet version, use 1 tsp cacao nibs instead of the chocolate chips.
Charged Up Chia
Add 1 Tbs. chia seeds to mixture and let sit overnight.
Add 1/8 tsp. vanilla extract to mix before soaking overnight. Toss in a handful of almonds—can use sliced, slivered, or whole (crush them slightly on a cutting board with the side of a large knife).
While you’re in the bulk aisle to purchase the oats or quinoa, take a look at the pre-packaged dried fruits and nuts. Door County dried cherries! Raw walnuts! You’ll surely find something there that will appeal to you!
Overnight Cold Brew Coffee
So now that you’ve got the meal covered, how ‘bout some coffee to go with it? Brewing coffee with cold or room-temperature water for a longer period of time yields a lower-acid beverage. It’s also super refreshing!
The easiest way to brew it is with a French press. Just add the coffee and water, place the top on (but don’t plunge), and store in refrigerator overnight. In the morning, plunge to strain, and pour.
If you don’t have a french press, you will need to strain the brew. I have brewed in a large bowl overnight, and in the morning, I scooped out the majority of the grounds, then poured through a pour-over coffee filter.
Here is a standard ratio to use:
1/3 c. ground coffee (medium-grind is best)
1 1/2 c. cold water
The cold brew can now be poured over ice, with milk added to taste.