Guess what guys? This blog’s 1 year anniversary was Monday! My how time flies! I had every intention to make some sort of festive cake involving booze and make a big deal in a post for it. Obviously, that did not happen. Instead, I posted per usual about a delicious savory breakfast scramble. Today will be no different as I had this recipe prepared to go off today because it is quick and easy but also super duper tasty (I really did just say super duper, not sorry about it). It has been a crazy time in my life and I am thankful to find the time to blog at all. I hope you guys aren’t too disappointed. I am sure in a few months I will have a spare moment to work on that boozy cake I keep bringing up.
This past year has been a whirlwind for me, but it has been the best time I have ever had. I got married, established myself as a blogger in the internet/vegan community, and have learned so much about who I am and where I want to be in this life. I have no regrets and it is with great enthusiasm that I look onward to my blog’s second year. I now know what I am doing a little better, although being real I am still running around by the seat of my pants half the time. It’s just now I am ok working that way. Plus, while my photography still leaves something to be desired, it has come a loooong way since my first photo shoot! What a fun hobby on top of a hobby, right?
Anyways, I just wanted to take a little moment and thank you all for your support in my blog’s first year. I went from talking to myself on here to actually reaching an audience that has a passion for healthy foods like I do. It means so much to me when you message me and comment on my posts to let me know how my recipes are added into your life. I love that your are creating my recipes for things like surprise date nights and to get back on your bike to hit the trails again. It truly is amazing and you make all my efforts worthwhile.
So today’s recipe is for all of you who let me know how Peppers and Peaches has impacted your life. It is for you guys that I started this blog in the first place, and it is for you that I continue to create recipes in my head before bed, upon waking, and every single second of the day. THANK YOU!
This is one of hundreds (read: thousands) of different version of overnight oats recipes. However, this is one of my personal favorites and it is too delicious not to share. I love that overnight oats are so easy but they taste like you spent hours creating them. They also rock because you can throw them in individual jars with lids and travel with them anywhere. Perfect for vacations! These oats are loaded with cinnamon apples and hints of maple with a little lemon to balance out the sweetness. Baked apple pie for breakfast, without the guilt. Yes, I’ll have 4 to go please!
- 1 cup rolled oats (steel cuts oats would work but I have not tried them yet)
- 1 cup plain unsweetened dairy free milk (I used soy)
- 1 tsp vanilla extract
- 2 tbs maple syrup
- 4 apples (I used gala)
- Juice of 1 lemon
- 1 tbs coconut oil
- 1 tbs coconut sugar
- ½ tsp cinnamon
- Combine first 4 ingredients in a mixing bowl. Cover and let sit 8 hours.
- To prepare apples, dice your 4 apples into even pieces, leaving the skin on.
- Place a medium sized skillet on the stove on medium heat and add coconut oil.
- Once oil is hot, add apples. Allow to cook for about 5 minutes then add the coconut sugar, lemon juice and cinnamon, stir. Let cook for 5 more minutes or until apples are tender.
- Remove from heat. Place in airtight container and allow to cool in the fridge until oats are ready.
- Once oats have sat overnight or 8 hours, and the apples have cooled, it is time to assemble. I prefer to layer: apples, oats, apples, oats. It really doesn't matter though. Get creative with other toppings too, like granola or slivered almonds.