so i’m now about two months into my new job that requires me to be at the bus stop before 7am. it was quite an adjustment at first: getting up before my cats, trying to stay awake on the hour commute now that i’m not biking, and not having a huge supply of food from which to create my breakfast and lunch.
this has meant that by the time i go to bed at 10:30 (!) i am showered, my outfit is laid out, and i have my breakfast and lunch ready to go in containers to throw in my purse. because who really wants to wake up more than 20 minutes before you have to run to the bus stop?
once i finally get around to updating this on a regular basis again i would like to have a series of easy lunch dishes. i made a delicious tabouli with veggies and lentils that has been the staple thus far this week along with an apple taken from my fruit drawer in my desk. (yes, i have a fruit drawer. i also keep lots of tea in there.) creativity is necessary when you want to get past weeks of leftovers for lunch and get past the grade school pb&j with carrots and fruit. (though i still have that about once a week.)
anyway, the day before i started my new job when i started my bed-at-10:30-breakfast-ready-to-go-routine i wasn’t sure what to prepare. when i have breakfast on the weekends its leisurely eggs and toast, sourdough pancakes, or egg sandwiches on jalapeño cheddar scones. not exactly grab and go food and with my routine, i seriously have no minutes to spare—i made bagels for one week and literally had to sprint to the bus every morning.
this summer i saw lots of recipes for overnight oats but had all the time in the world so never got around to trying it. probably because they all required chia seeds and measurements and mixing. bleh. i should not have waited so long to simplify it. this recipe only takes a couple minutes to throw together and it costs 1 to 2 dollars a meal. it also doesn’t require a recipe, or even measured ratios. even better.
this recipe is for my deep winter version with pears and cinnamon but feel free to substitute any frozen fruit or sweetener. i will also preface this with the fact that i gave you numbers in this recipe but i’m just estimating. i do this all by throwing stuff into a jar.
overnight oats with pear and brown sugarserves 1
1/2 cups oats
1/2 teaspoon olive oil
2 teaspoons brown sugar simple syrup
1/2 cup milk or milk substitute
chop the pear into bite size pieces. toss with oil, cinnamon, and a dash of salt and pepper if you like. roast in 350 degree oven from anywhere from 15 to 40 minutes, depending on the ripeness of your pear, stirring every 10 or 15 minutes.
pour about 1/4 cup (or 1 1/2 inches) of oats into a glass jar (i use a 16 ounce adam’s peanut butter jar). cover with 1/2 of the roasted pear. pour another 1/4 cup oats (or 1 1/2 inches) and cover with the remaining pear.
pour the milk over slowly letting it get into all of the oat crevices. finish with about 2 teaspoons of brown sugar simple syrup*.
finally, shake well and put in the fridge to sit overnight.
*to make brown sugar simple syrup bring 1 cup water and 1 1/2 cups brown sugar to a boil. simmer until sugar is dissolved.