Like the first rays of a rising sun, these overnight oats burst with a bright golden color from the anti-inflammatory powerhouse root turmeric. This root is packed with curcumin, the chemical agent that is responsible for the anti-inflammatory activity. This paired with metabolism boosting ginger and heart healthy cinnamon and long lasting oats, you’re sure to start your morning off on the right foot before you step outside the door!
I have to get up and out the door quite early every morning for work, just like most other working Americans. So I need something quick to grab, but I don’t want a calorie-busting, fatty, unhealthy, sugar coma inducing bomb (unless it’s the weekend). Overnight oats are a great morning solution for any routine, no matter how busy. The golden milk, inspired by Paleo Hacks, is a wonderful nutritious elixir packed with known medicinal ingredients. The oils from all of the spices will almost be “activated” by the introduction of heat. I added a bit of local honey because this winter my allergies have been off the charts and to sweeten up the earthiness of the turmeric and the spicy zing of the ginger. If you want to make this vegan, simply swap the honey with maple syrup or agave.
Makes 3 Servings
What You’ll Need
1/2 cup rolled oats
1/2 cup golden milk (recipe follows)
1 1/2 teaspoons chia
1 1/2 teaspoons flax meal
2/3 cup gingersnaps, crushed (Whole Wheat if available)
2/3 cup slivered almonds, toasted
1/2 teaspoon ginger, ground
1 Tablespoon Turmeric, ground
1/2 teaspoon Cinnamon, ground
1/2 teaspoon pure vanilla extract
1 teaspoon local honey
1/4 teaspoon black pepper, freshly ground
1 1/2 cups almond milk, unsweetened
1 1/2 teaspoon coconut oil
Add all of the ingredients for the golden milk in a small saucepan. Bring to a low boil andgently simmer for 5 minutes, whisking constantly. Remove from the heat and allow to cool. Once cool, store in an airtight container in the refrigerator.
Mix your gingersnap crumbs and toasted almonds together and store in an airtight container.
In 3 jars with lids add the rolled oats, chia and ground flax. Add 1/2 cup of the golden milkone jar of the oats. Stir until fully combined and place in the fridge overnight. Best eaten within 24 hours. Top the overnight oats with 1/3 of your gingersnap and almond mixture. Repeat each night before you go to bed and you’ll have delicious, ready to eat overnight oats each morning. The crumble add a great crunch and molasses sweetness to the oats. So fast and easy to make, you’ll never regret thinking ahead!