Recipes for Summer

Coconut Almond Overnight Oats

I’ve been writing for Spirituality & Health since October, and just sent them a post on “The Medicine of Taste,” which describes the six tastes of Ayurveda and their impact on nourishment, healing and our emotions.

Every post I write for them includes a recipe, and since summer breakfast is a highly searched subject here on my blog, I thought I’d send them this recipe as an example of balancing the six tastes for summer and for Pitta dosha.

Oats are easy on digestion. Almond butter adds a protein and a healthy fat bump, while the chia keeps the system moving. I love this with blueberries but you could also add mango or grapes.

Coconut Almond Overnight Oats

No bake, no cook, no pressure – this recipe comes together in five minutes and is ready when you are in the morning. It is also ready to go if you like taking your breakfast with you to slowly enjoy at work. High in protein, fiber and flavor it helps you start your day with energy, elegance and ease.

1 cup rolled oats
2 tablespoons chia seeds
2 cups coconut milk (can also use almond milk)
2 tablespoons almond butter
2 medjool dates
1 teaspoon vanilla syrup
1/4 teaspoon cardamom
1 pinch pink salt or sea salt

Topping suggestions: blueberries, mango, coconut flakes, ground flax seeds, pumpkin seeds, pecans, chopped almonds

In the evening, divide the oats and chia equally into two mason jars. Put the rest of the ingredients into an electric blender and mix on high until the dates and almond butter have completely liquified. Pour the liquid mixture evenly into each mason jar. Seal the jars and shake. Store overnight at room temperature. In the morning add fruit, flakes, seeds and/or nuts.

For Vata or Kapha, place the jar in a bowl of boiling hot water to warm it before serving. Vata may enjoy it with bananas. Kapha can add a hearty dash of cinnamon.

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