Blueberry Cranberry Hemp Overnight Oats

Slacker.

That’s all I have to say about me as a blogger recently.

After a whirlwind fall season, non stop cooking and teaching, I was ready for a little break. Knowing that I am COMPLETELY booked for classes through May after the new year begins, had me really looking forward to a slow December. No one is super focused on cooking classes or booking sessions to take place this month, and I am more than OK with that. I’m a hard worker, but all those 16 hours days in October and November had me dying for a break.

So even though I’m not teaching much the next couple of weeks, PLEASEEE keep me in mind if you’re looking for a unique holiday gift for someone you love. I’ve had so much recently gift private cooking lessons to their friends, family or significant others, and even though I might be biased, I totally think a cooking lesson is an awesome, and super thoughtful gift.

In keeping with my relaxation this month, I am working with extremely easy recipes. I’m also more concerned about getting to the gym and yoga, which fuels my ever evolving issue with getting in a good breakfast every day. But I am SO in love with this overnight oat recipe, and may eat it every morning between now and New Year’s Day. I think for my next batch, I may cook down some fresh cranberries instead of using dried ones, simply because I think it’ll look much prettier 🙂 But let me tell you, pretty or not, these overnight oats are insanely delicious and might be my fave combination to date!

2 cups gluten free rolled oats

2 cups almond milk

1-1 1/2 cups fresh or frozen wild blueberries (I think the frozen thaw out prettier though)

3/4 cup chopped walnuts

1/2 cup dried cranberries

1/4 cup maple syrup

2 tbsp chia seeds

2 tbsp hemp seeds

2 tsp pure vanilla