Happy New Year, everybody! I hope you closed out 2016 with a bang, and welcomed 2017 with optimism! We spent the weekend at the beach with friends, cooking together, strumming guitars, playing with dogs, and just generally chilling out.
This year is off to a darn good start — we’re mostly unpacked and settled into the new place (just waiting on some furniture, which takes for-freaking-ever to ship/arrive!!), are loving the new neighborhood (yoga a block away! walking to work! walking to the climbing gym!), and I personally feel exceptionally calm after a crazy hard 2016 of learning, changing, and radically altering my life as I knew it. Seriously, one year ago I started code school. I’d been food blogging full time for a few years, so going back to a 40-hour-per-week commitment was huge (not to mention the firehose of new information coming at me). Since then, and through much much hard work, I’ve graduated from code school, joined a great company where I’m developing websites full time, bought a house, and continued to grow this blog pretty substantially.
It’s been a wild ride, and one I’ve been reflecting on a lot lately. I’m so grateful for the opportunities and abundance in my life, which includes friends and family who push me to keep growing and listen to my hopes/dreams/fears/struggles. Last year was, definitely, not without struggles. I’m especially grateful to have a partner who meets me where I am: he listens, without judgement or fear, and genuinely cares about my happiness and safety — not just how it pertains to him. I’ve never felt so unconditionally supported. Maybe that is the lesson I learned in 2016: just being there for someone, not to solve their problems or force your opinion or pass judgement (good or bad), is so so powerful.
This is a topic I could jump down a deep rabbit hole and talk about for hours, but I’ll spare you from more deep thoughts today. (Honestly guys, I think I’m just kinda scared about talking about deep stuff here on the internet!) Let’s talk about oatmeal!
Overnight oats have been alllllll over the blogosphere for years now, and somehow I’d never tried to make any until recently! WHY WHY WHY NOT!? They’re so easy. Like, stupid easy. And creamy delicious no-effort-in-the-morning oatmeal? Always a win. I have a ridiculous amount of dried cranberries, so I threw some of those in with yogurt, maple syrup, coconut, and a little bit of milk. In the morning, I topped it all with some more nuts, cranberries, and coconut — and ate my breakfast! Too easy…
Let me know what variations of overnight oats you like — I’m looking for new ideas, always! — and what you’re reflecting on as we move into 2017! xoxoPrint
Coconut Cranberry Overnight Oats
- Prep Time: 3 mins
- Total Time: 3 mins
- Yield: 1
- 1/3 cup oats
- 1/2 cup coconut milk (not coconut cream)
- 1 tsp maple syrup
- 1/4 cup vanilla yogurt
- 1 Tbsp coconut flakes
- 2 Tbsp dry cranberries
- 2 Tbsp chopped pecans
- In a sealable container (I use a mason jar) stir together the oats, milk, maple syrup, and yogurt. Feel free to add any spices (cinnamon! cardamom!) you like, too!
- Stir in half of the coconut and cranberries, seal, and refrigerate overnight.
- In the morning, top with the remaining coconut, cranberries, and pecans, and eat!