RED VELVET OVERNIGHT OATS


These overnight oats got the holiday treatment. (I'll eat red velvet anything.) They really did turn out lovely and had the slight kiss of tart just like red velvet cake that I love.


If you haven't yet gotten on the overnight oats train, let me give you seat. They are practical and super convenient for mornings when you will be running out the door to your busy life. They taste great, and you can make them in hundreds of ways.


This version got cocoa, honey, vanilla, and a tad of cream of tartar (need that tart kick) and some greek yogurt and chocolate chips- which you don't need to do. But you do need to make the oats red and you have two options: You can use 1-2 tsp. of beet juice from a can or 1/4 teaspoon red food coloring- this is your call. I've made it both ways and the beet juice gives a very slight mineral flavor with a pinky-red tone, while the coloring is tasteless but has better payoff in the true-red department.


Oh how happy it is to see these oats in the morning in your slippers~



"If you don't have Greek yogurt, vanilla works brilliantly too."

Notes: Greek yogurt is Fage. Milk is unsweetened vanilla almond milk.


RED VELVET OVERNIGHT OATS

Ingredients: 3/4 cup old-fashioned oats, 3/4 cup milk of choice, 2 tbsp. honey, 3 tbsp. unsweetened cocoa powder, pinch of salt, 1/2 tsp. vanilla extract, 1/4 tsp. cream of tartar, red coloring- either 1/4 tsp red food coloring or 2 tsp. beet juice from can, 1/4 cup Greek yogurt, chocolate chips.

Makes two 6-oz. servings or one 12 oz. serving.


1. The night before: whisk together the milk, honey, vanilla, salt, cocoa and cream of tartar in a measuring glass until honey is completely dissolved.

2. Pour over the oats, stir to combine. Add red coloring and mix well.

3. Spoon into 2 jars or glasses (or make 1 larger one) and cover with plastic wrap. Refrigerate overnight.

4. Dollop with Greek yogurt and scatter over a few chocolate chips before eating.



#red velvet #oats #overnight oats #red velvet cake #holiday



95 views0 comments