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Cold Brew Overnight Oats

In Breakfast, Recipes, Uncategorized by Frances Largeman-Roth

As summer winds down, it’s important to make each sun-kissed day matter. Soon we’ll be saying goodbye to longer days and a more carefree schedule, as well as all that amazing summer produce. I like to kind of overdose on all my favorites, so that I don’t miss them as much when they’re finally gone. Fresh local corn is one of those foods I can never get enough of. Right now it’s absolutely perfect — sweet, juicy and great right off the cob or used in recipes like this easy frittata. I like the added flavor of grilled corn, but you can also use boiled or steamed corn.

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Matcha-Chia Pudding Parfaits

In Breakfast, Desserts by Frances Largeman-Roth

The matcha in this vegan version does add some caffeine to the mix, so it’s a great way to get your morning started! I’ve kept the added sweetness to a minimum. If you’d like it sweeter, just add a little more maple syrup to the mixture.

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Tie-Dye Overnight Oats

In Breakfast, Recipes by Frances Largeman-Roth

I love a hot bowl of oatmeal once the weather turns cold, but until then, I’ll be enjoying overnight oats. It’s a super versatile recipe that can be as hearty or light as you want it. This satisfying breakfast-in-a-jar helps us get out of the door on time in the morning. Plus, it’s a wonderful thing to open your refrigerator in the morning and suddenly remember that breakfast is already taken care of! Once you have the oat and milk (or milk alternative) base, you can top it with nearly anything you like. I love the way the dragonfruit and wild blueberries combine to create a vivid and super cool tie-dye effect to the whole jar. Your kids won’t believe the color is all-natural! Note: Use gluten-free oats to make this GF.