I have a real affinity for cookbooks…i seriously get so excited when a new one makes its way into my kitchen. I know that most any recipe can be found on the internet..umm hellooo…i’m hoping that’s why you’re reading this post!! But there indeed is something so satisfying about pouring over the pages of a gorgeously created cookbook. Mouthwatering photos, little anecdotes and tips in the margins and, after time, my own little chicken scratches added to the pages with the hopes that maybe in future years, my kids will use these books. My New Roots by Sarah Britton is no exception. A friend gifted me with her new cookbook and i’ve been loving it! Her recipes are whole, healthy and delicious. Sarah is a self-proclaimed “whole-food-lover” and that is what her book is all about. Eating healthfully. Her philosophy is that eating this way means she never has to count calories. Have i told you that this year i decided to banish the word diet? I’m all done with that word and want to make sure that my girls stay away from it too.
One of Sarah’s recipes that i am eating multiple times a week is her Dark Chocolate Cherry Overnight Oats. They. are. so. good. I wanted to share this recipe with you because one of my biggest challenges to eating healthy is not being prepared. When i’m in a rush is usually when i make a bad choice. Healthy eating does take some planning. This recipe honestly takes less than 5 minutes to put together in the evening. The next morning, you throw in the last ingredients (i have them measured out the night before) and you can take it on the run!
Simply stir in cacao powder, cacao nibs and maple syrup in the morning. Add your toppings and dig in… I plan to freeze fresh cherries this summer but in the meantime, i top with dried bing cherries (above), unsweetened toasted coconut flakes or fresh berries. They all taste so good with the chocolate…
- ⅔ cups gluten-free rolled oats
- 1 cup nut milk of your choice ( i use cashew milk) plus more for serving
- ½ tsp freshly squeezed lemon juice
- 2 tbsp chia seeds
- 2 tsp cacao nibs
- 1½ tsp cacao powder (raw)
- 1 tbsp maple syrup
- Mix together oats, nut milk, lemon juice and chia seeds in a glass jar.
- Cover and refrigerate overnight.
- In the morning, stir in cacao nibs, cacao powder and maple syrup. Add more nut milk if desired.
- Top with fresh or dried fruit.
A breakfast like this sets me up for success… i am full for hours after and can’t wait to make it again the next evening!