Hi there! It feels so good to be back blogging! I have been missing it so much! The past weeks have been crazy and super busy. We just recently got back from Italy after spending a few days in Calabria. As expected, we got to spend many hours sitting by the fireplace, grilling bread and artichokes (the way we do in Sicily). Eating ricotta cheese – still warm – coming straight from the farmer..
As much as I enjoy and love all that, I still can’t wait for spring to come! In Southern Italy there was already some spring in the air. The first blossoms covering the almond and peach trees were a true feast for the eyes! After coming back to Germany the timing couldn’t have been better to start talking pictures again! The markets are filling up with beautiful flowers. The days are getting longer. And the colors and light do make a difference!
The idea of this recipe started a while back. It was the time I used to take either a sandwich to work for breakfast, or I’d stop by the bakery to buy a croissant or pain au chocolat. As much as I love croissants, and with chocolate even more, the dilemma was, that literally one hour later (if, at all!), I was hungry again. I didn’t get anywhere close to lunchtime with a full stomach.
So, I started thinking about more filling alternatives, when I came up with smoothies! Actually, a specific kind of smoothie made with overnight oats. Given the fact that in the past few years I started developing some kind of intolerance to milk, or whatever that might be – when it comes to drinking larger amounts – I started looking for alternatives. The range goes from almond milk, to oat, soy, rice and coconut milk. After experimenting a bit, I came to the conclusion that almond milk and oat milk work best for me, especially in terms of taste. Then mixed with banana, strawberries, peanut or almond butter, to name a few.. It quickly turned into my best breakfast ever! I alternate, some days a more liquid and drinkable version, on other days a little thicker, served in a bowl. Either way, it’s quick and tasty.. and beyond! I can now go about four hours long without craving any (unhealthy) snacks or similar, trying to make it through the morning in the office.
Despite how much I love and enjoy my breakfast, it was time to try out slightly different ingredients. Especially on Sundays when the time slows down a little bit, it’s the best time to invest a few minutes longer in the kitchen. So I came up with this recipe here! It’s packed with ingredients that remind me of the Mediterranean. Whether it’s the blood oranges from Sicily, the homemade ricotta cheese, lavender honey, almonds or pistachios.. So many wonderful flavors, all in one bowl!
Let’s get started!
- 100 g / 3½ oz rolled oats
- 200 ml / 6¾fl oz almond milk
- 2 full tbsp ricotta cheese
- 1 (blood) orange, peeled and sliced
- 2-3 tbsp almond butter
- pistachios, chopped
- lavender honey
- Fill a jar or a bowl with oats, almond milk and honey. Stir well. Seal with a lid and store overnight in the fridge.
- The next morning, pour the overnight oats into a saucepan at medium heat. Stir once a while for a few minutes, until warm or hot, as desired. Add more almond milk if the oats get too dry. (If you prefer to eat them cold or at room temperature, skip this step).
- In the meantime, peel and slice the orange. Set aside.
- Mix the ricotta cheese with a little honey, until creamy.
- Chop the pistachios.
- Once the oats are warm, serve in a bowl.
- Top with ricotta cheese, almond butter, orange and pistachios.
- Sprinkle additional honey on top.
- You can replace the lavender honey with any other honey you may have available. Same thing with the almond milk. Feel free to replace it with any other milk (alternative).