Corny Blended Overnight Oats

I have brownies for you. Two recipes even [I was ambitious last night]. Unfortunately, half of the photos are sitting on my computer and the other half is sitting on the camera. So helpful! Tomorrow. They will happen tomorrow [after I eat more for breakfast like I did this morning].

I just had a bummer of a lunch experience. You can read it here if you care. I went to a new vegan restaurant in town, and it was just not what I expected.

What I bring you instead is breakfast from the other day. I finally bought some corn flour to make buckwheat cornbread ala Ashley from Edible Perspective. I’ve made it a few times, and love it, but the stuff I’ve made just was not pretty to photograph.

This, however, is corny oats! Between the buckwheat, corn flour, and oats, it seemed to hold me over a little bit more than regular oats. It helped that I dumped in a handful of cashews and broke up one of the buckwheat oatmeal cookies, too. I’ve also been living on massive amounts of coffee [especially iced, this photo was just a fluke]. If you can get your hands on some coffee from Cellar Door, do it!

Inspiration: Edible Perspective

Ingredients

• 1/4 cup rolled oats
• 2 tablespoons masa harina
• 2 tablespoons buckwheat flour
• 1/2 cup soy milk
• 1 tablespoon chia seeds
• 1 tablespoon honey
• 1 banana, cut into pieces
• Toppings of choice–granola, cookie crumbles, nuts, peanut butter, etc

Preparation

1. Place oats, flour, milk, and chia seeds into the blender and put it in the fridge overnight.
2. In the morning, add the honey and banana pieces. If it doesn’t blend well, add some water. You’ll want a nice, thick creamy consistency.
3. Pour into serving dish.
4. Top to your heart’s content.
5. Eat.