Something New, Something Old, Something Borrowed, & Something Blue
A Bit of History:
This post contains a bit of the classic wedding quartet of something new, something old, something borrowed and something blue. Circa 2012-2015, an explosion of Google searches for overnight oats fueled the argument that overnight oats are a new thing. On the other hand, purists claim that overnight oats originate with Dr. Bircher-Benner in 1900 with his muesli recipe consisting of oats, citrus, fruits and nuts soaked overnight. In my humble opinion, the fine line exits somewhere in the realm of something borrowed. And not to leave out something blue, my recipes feature Strawberry Lemon Creme, Blueberry Orange Creme, and Caramel Latte Overnight Oats.
About the Recipes: Strawberry Lemon Creme, Caramel Latte, and Blueberry Orange Creme Overnight Oats
I love to prepare easy, delicious recipes in advance to ease the stress of weekday school and work mornings. Recently, I surprised my family with a beautiful sampler trio of Strawberry Lemon Creme, Blueberry Orange Creme, and Caramel Latte Overnight Oats. We had a great time sampling each flavor and voting on our favorites.
Overnight oat cups require just a few ingredients and come together in a snap! Don’t skip the orange and lemon cremes, as they add an amazing depth of flavor to the fruit-forward oat cups. Even better, the cashew cremes take just a few minutes to prepare. Adding my homemade 10-minute vegan caramel sauce, a bit of instant coffee, and topping with plant-based whipped cream elevates the caramel latte overnight oat cup to dessert status!
Blueberry Orange Creme Overnight Oats
Equipment
- Blender
- 4 glass jars or containers for the oat cups
Ingredients
Blueberry Puree (makes approximately 1 1/2 cups)
- 2 1/2 cups blueberries (fresh or frozen)
- 1/2 cup honey (substitute sweetener of choice if vegan)
- 1 orange, juiced and zested
Orange Cashew Cream (yields approximately 2/3 cup)
- 1/2 cup cashews
- 1/3 cup honey
- 2 tbsp very hot water
- 1 orange, juiced and zested
Oat Cups
- 2 cups oats
- 2 tbsp chia seeds
- 2 2/3 cups non-dairy milk of choice (I use oat milk).
- 1 cup blueberry puree (or substitute 8 tbsp jam)
- 1/4 cup orange cashew creme
Additional Toppings (optional)
- fresh blueberries and orange
Instructions
Blueberry Puree
- Combine blueberries, orange juice and zest, and honey in a medium saucepan. Simmer for 15 minutes.
- Transfer to a blender and process until desired consistency achieved.
- Store in refrigerator.
Orange Cashew Creme
- Add cashews to a heat safe measuring cup and cover with hot water. Let sit 5 minutes and then drain.
- Combine honey, hot water, orange juice and zest in a separate measuring cup and stir until incorporated.
- Add drained cashews and honey mixture to a blender. Process until smooth.
- Store in refrigerator.
Oat Cup Assembly
- To each jar add: 1/2 cup of oats, 2/3 cup non-dairy milk, 1 1/2 tsp chia seeds, and 1/4 cup blueberry puree. Stir to combine.
- Cover jar and let rest overnight in the refrigerator.
- Before serving, top each jar with 1 tbsp of orange cashew creme and any additional toppings.
Strawberry Lemon Creme Overnight Oats
Equipment
- Blender
- 4 glass jars or containers for the oat cups
Ingredients
Homemade Strawberry Puree (yields approximately 4 cups)
- 8 cups whole strawberries (fresh or frozen), stems removed
- 1 lemon, juiced and zested
- 3/4 cup honey (use sweetener of choice if vegan)
Lemon Cashew Cream (yields approximately 2/3 cup)
- 1/2 cup cashews
- 1/3 cup honey
- 2 tbsp very hot water
- 1 lemon juiced and zested
Oat Cups (yields 4)
- 2 cups oats
- 2 tbsp chia seeds
- 2 2/3 cups non-dairy milk of choice (I l use oat milk).
- 1 1/3 cups strawberry puree (or substitute 8 tbsp of strawberry jam)
- 1/4 cup lemon cashew cream
Additional Toppings (optional)
- 1/4 cup shaved almonds
- 1 cup fresh, sliced strawberries
Instructions
Strawberry Puree
- Combine all ingredients in a saucepan and simmer for 15 minutes.
- Transfer to a blender and process until desired consistency.
- Store in refrigerator.
Lemon Cashew Cream
- Place cashews in a heat safe measuring cup and cover with hot water. Let sit 5 minutes then drain.
- Combine honey, hot water, lemon juice and zest in a separate measuring cup and stir until incorporated.
- Add drained cashews and honey mixture to a blender. Process until smooth.
- Store in refrigerator.
Oat Cup Assembly
- Place 1/2 cup of oats, 1 1/2 tsp chia seeds, 2/3 cup non-dairy milk, and 1/3 cup of strawberry puree into each cup. Stir well to combine.
- Cover jar and let rest overnight in the refrigerator.
- Before serving, top each cup with 1 tbsp of lemon cashew cream, and any additional toppings.
Caramel Latte Overnight Oats
Equipment
- 4 glass jars or containers for oat cups
- Blender
Ingredients
Oat Cups (yields 4 oat cups)
- 2 cups oats
- 2 tbsp chia seeds
- 2 2/3 cups non-dairy milk (I use oat milk).
- 1/2 cup vegan caramel sauce (see recipe link in notes) plus more for garnish
- 4 tsp instant coffee/espresso (either decaf or regular)
Instructions
Oat Cup Assembly
- Add to each glass jar: 1/2 cup of oats, 1 1/2 tsp chia seeds, 2/3 cup non-dairy milk, 1 tsp instant coffee, and 2 tbsp vegan caramel sauce.
- Stir to combine.
- Cover jar and let sit in the refrigerator overnight.
- Before serving, drizzle with additional caramel sauce if desired.
Notes
Looking for some other great breakfast ideas? Try these Ultratruffle favorites:
Overnight Spiced Pear Butter with Oat Milk Pancakes
Oh how I look forward to Tuesdays when I know I will find a delicious, healthy & easy new recipe on Jen’s Ultratruffle blog. The pictures make me want to put on my apron & dive right in. Fortunately most of the ingredients required are already in my pantry. I love Jen’s writing style & the historical tidbits she shares. Thanks again Jen for the inspiration & addition to my culinary repertoire.
Thank you so much!