Raspberry Crumble Overnight Chia Oats (& A Giveaway!) / June 27, 2018 by Lindsey | Dolly and Oatmeal

Raspberry Crumble Overnight Chia Oats | Dolly and Oatmeal

i'm not super into meal prep, and truth is i never really have been. prepping meals for the week always seemed like the thing people were doing to make their lives easier. i see countless instagram accounts of people dedicating hours of their sunday to cook meals, conponents, and sides for the week. and from my vantage point, that always seemed doable. until i tried to do it. but dedicating a few hours on a sunday when all i want to do is hang out with my family is a tough ask. but truth is, for me, meal prepping tends to make me feel overwhelmed.

the solution i've found for the moment is to prepare for at least 3 days with a dressing, a sauce, a make-ahead meal or two, and that's about it. our schedule fluctuates so often during the week, between last minute meetings, appointments, work running late, etc., that i've found that an entire week worth of meals tends to get wasted, unfortunately.

one of those meals i've been prepping to make mornings easier are these overnight oats. most times it's just a basic version with rolled oats, chia seeds, almond milk, some smooshed fruit, and a good glug of nut butter on top. sometimes i'll snack on it after a big workout, or give it to amesy for his morning or afternoon snack. it's a reliable little dish to have on hand throughout the week that doesn't require more than what's in your pantry. what i find helpful is to have a basic checklist, so that my pantry is always stocked with essential items i might need:

pantry-stable almond breeze almondmilk
rolled oats (certified gluten-free)
chia seeds/whole or ground flaxseed
nuts: almonds, cashews, pecans, etc.
seeds: sesame seeds, sunflower seeds, pumpkin seeds, etc.
nut/seed butter: almond butter, cashew butter, tahini, sunflower butter, etc.
maple syrup or sweetener of choice

i usually buy most of these items in the bulk section of my grocer and store them in jars i've bought or collected over time. i keep them front and center of the pantry so i know when to re-up the supply, it works for me, and keeps things running a bit more smoothly. one thing that has definitely kept it all running though is always having almond milk on hand. shelf-stable almond breeze almond milk is always there to come to my much needed relief when i'm in the middle of a recipe and run out of refrigerated almond milk if there is one thing that i make sure my pantry is stocked with, it's that, and it lasts up to one year in there. when you've got a hangry toddler demanding breakfast, it literally saves the day, and prevents things from becoming more chaotic than they need to be.

xo, friends!

GIVEAWAY: 1 lucky winner will receive a year's supply of almond breeze almond milk! (open to US residents only, sorry international friends.)

TO ENTER: leave a comment below sharing a time when your pantry-friendly almond milk came to your relief! one winner will chosen at random, giveaway closes monday, july 2nd, at 5pm PST. *please leave a working email address. good luck!!

this post was created in partnership with blue diamond almond breeze. all opinions and thoughts, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal running!

raspberry crumble overnight chia oats | gf & v

there are 2 options for making these overnight oats:

with a baked crumble. it adds an additional step, that only requires preheating the oven, and baking it for 5-7 minutes. if you have the time, i think it's definitely worth the extra few minutes.
with a crumble. this only requires a quick mixing of the ingredients, and then for them to sit overnight. both are super tasty and still give you that crumble vibe.

print the recipe!

| makes 2 generous servings |

crumble

1/4 cup almond meal
2 tablespoons gluten free rolled oats
2 tablespoons slivered almonds
1 teaspoon black sesame seeds
1/2 teaspoon chia seeds
pinch of salt
1 1/2 tablespoon melted coconut oil
1/2 tablespoon maple syrup

raspberries

1 cup fresh raspberries
1 tablespoon water
1 teaspoon lemon juice
1-2 teaspoons maple syrup

oats

1 1/2 cups gluten-free rolled oats
2 tablespoons chia seeds
fat pinch fine sea salt
1 1/2 cups almond breeze almondmilk
1 tablespoon maple syrup
1 tablespoon almond butter

method

crumble. baked: preheat oven to 350°F and line a baking sheet with parchment paper. in a small bowl, mix together the almond meal, oats, almonds, sesame seeds, chia seeds, and salt. add the coconut oil and maple syrup, use a fork to toss everything together. place in the fridge for 10 minutes.
loosen the crumble with your fingers and turn out, and arrange it in an even layer on the baking sheet. bake for 5-7 minutes, until golden brown. remove from the oven and let cool.
crumble: raw: mix together the almond meal, oats, almonds, sesame seeds, chia seeds, and salt. add the coconut oil and maple syrup, use a fork to toss everything together. cover the bowl, and store the crumble in the fridge overnight.
raspberries. to a small saucepan over medium-low heat, add the raspberries, water, lemon juice, and 1 teaspoon of maple syrup. stir everything together and cook for 3-5 minutes, until most of the raspberries are broken down, and the liquid has reduced. remove from heat and let cool. store in an airtight container or jar and store in the fridge once fully cooled.
oats. mix together the oats, chia seeds, and a fat pinch of salt. in a separate bowl, whisk together the milk, maple syrup, and almond butter. stir the liquid ingredients into the dry. taste and add more salt and/or maple syrup if desired. place in an airtight jar or container, and store in the fridge overnight.
to assemble: scoop desired amount of overnight oats into a bowl. (drizzle more almond milk if you want a thinner consistency.) add a good scoop of raspberries over top. then add the baked or raw crumble over the raspberries (if using the raw crumble, use your hands to loosen the crumble into bits first). add more almond butter if desired.

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Grain-Free Summer Berry Scones / August 9, 2017 by Lindsey | Dolly and Oatmeal

Grain-Free Summer Berry Scones | dolly and oatmeal

we're coming up on almost 7 weeks until amesy turns one whole year old (!!!!), which seems insane sometimes. i've begun casually planning a few things like buying decorations from my favorite store in brooklyn, and making a smash cake in the form of a mini dinosaur..maybe..? frank thinks it'll be too hard, but i think i can do it (we'll see!). it's really too difficult to put into words what a (almost) year of being a parent feels like. frank and i have had discussions about how much our relationship has changed, but also how much we've continued to have a similar dynamic. how we love each other more than anything, but how we love amesy so much more. if i could describe my feelings about it in one sentence it's that this first year as a parent has gone at warp speed, but has also crept by at the slowest rate of time imaginable. it's all very disorienting when i stop to think, which is why perhaps i tend to just go, and do. but i think this 1 year mark will hit us, at least that's what i'm anticipating.

these scones aren't directly related to amesy, or his 1 year birthday, but they are related to my diet; which had changed when i was a few months postpartum. balancing my blood sugar has also been an issue, even from a really young age. but i recently began confronting it once again, and i started reducing the amount of grains in my diet, which is something i've done here and there for a few years now. it's not something i would say is for everyone, but it works for me, and i feel better for it. (just as a side note, everybody and body is different, what works for me, may not work you and vice versa.) in any event, i've been baking with almond flour a lot, and have just started working with cassava flour, which is made from the root of a yuca (or cassava) plant. whenever i bake with a nut flour i always combine it with a starch (it gives the baked good more a crumb texture, and it's great for binding), and cassava works perfectly here, just like in these cookies from the other week.

i never liked scones growing up, but my mom would occasionally have one in the afternoons with some tea, and over time i began liking their lightly sweetened, biscuit-like flavor and texture. i've tested grain-free scone recipes here and there, but was never really happy with the result. (i even made a semi-pledge back when the blog was still a teeny baby, that i was looking forward to making a good grain-free scone!) finally after about 4 years these babes were born! they are perfect sliced in half, toasted up, and slathered with some salted ghee, or vegan butter. the summery berries in there can replaced with whatever fruit you like or have on hand, i could imagine peaches or nectarines tasting really great as well. i hope you have the chance to make them. and if you do, tag me at #dollyandoatmeal so we can share in the goodness :)

big love! xo

grain-free summer berry scones | gf & df

| makes 4 large scones |

1/4 cup unsweetened almond milk, at room temperature
1 teaspoon apple cider vinegar
1 cup blanched almond flour
1/4 cup cassava flour, more for dusting
2 tablespoons coconut sugar
1/2 teaspoon aluminum free baking powder
1/4 teaspoon baking soda
1/4 heaping teaspoon fine grain sea salt
1 large egg (preferably pasture raised), at room temperature
2 tablespoons melted coconut oil
1 teaspoon pure vanilla extract
1/2 cup mixed raspberries and blackberries, cut in half
1 egg white (optional)

method

in a mixing bowl, combine the milk and vinegar, give it a little whisk and let it sit for 10 minutes, until it's curdled a bit.
while the milk and vinegar are resting, use a separate mixing bowl and whisk together the almond flour, cassava flour, coconut sugar,baking powder, baking soda, and salt.
to the milk and vinegar mixture, whisk in the egg, oil, and vanilla.
add the wet ingredients to the dry, and use a rubber spatula to fold the ingredients together. then cover the bowl with cling wrap and refrigerate for 20 minutes.
in the meantime, preheat your oven to 350°F and line a baking sheet with parchment paper. remove the dough from the fridge and fold the berries in. turn the dough out onto the parchment lined baking sheet.
dust your hands and the top of the dough with cassava flour and form it into a round with a 1 1/2-inch thickness. use a sharp knife to cut the dough in half, and then in fourths. (the dough will be sticky, this is ok.) pat the 4 pieces of dough into rounds with about 1 1/2-inch thickness. lightly brush the tops with egg white (if using).
bake for 18-23 minutes, until the tops and edges are golden. let them cool before eating. scones can be stored at room temperature covered by a piece of parchment for about 3 days. alternatively, you can store these in an air tight container in the fridge for up to 1 week, and reheat them in your toaster/oven.