This here is what I think they call a "power breakfast". It's a plant-based protein bomb that will take you from early morning right through to a late lunch, which means it's perfect for busy, post-holiday work days. It's also made overnight in the fridge, so it's basically grab and go, and it's also served chilled, so it's perfect for hot summer mornings.  Did I mention it's also healthy? It is, unless you are allergic to tree nuts, in which case this triple whammy of almonds, cashews, and pistachios might not be for you. But if you are nut-allergy free, then by all means, step this way.

Overnight oats are, I will admit, a concept that takes a little adjusting to, especially if you are used to eating your oats hot from the microwave or crisped up into granola form before dousing in milk. These oats fall somewhere in between the two, with the oats soft like cooked oatmeal, but then served at the same cold temperature as granola and milk. I felt a little confused the first time I tried it, attempting to reconcile a familiar flavor with the "wrong" temperature. It's the same dissonance that keeps me from liking bloody marys, but happily, I got over the initial weirdness in this particular case. 

Once you get used to it, these really are a delicious way to have your morning oats. The oats are soft from their milk bath but still pleasantly chewy, and the array of mix ins and toppings is pretty much endless. I sometimes like to add some chia seeds into the oat mix, for a little nuttiness and also to soak up more liquid, but then sometimes I also leave them out if I want a slightly "looser" texture to the oats (think soggy cereal, but in a good way). I like to add fresh fruit for extra flavor and brightness and some toasted nuts for crunch, and for these oats, I went the extra step and made a meyer lemon cashew cream to dollop on top and swirl in with the oats, giving my entire breakfast a bright, lemony zing (and more protein).

The options go on and on though. I've mixed cocoa in with the oats for extra indulgence, which would be killer with either raspberries or cherries. Peanut butter and jam would be super delicious, or what about nutella and bananas? Use your imagination and go nuts.

(That pun may have been intended)

Overnight Oats with Meyer Lemon Cashew Cream, Raspberries, and Pistachios

1/2 cup rolled oats
1/2 cup almond milk (or other non-dairy milk)
chia seeds (optional)
pinch salt
1 tsp maple syrup or honey
cashew cream (recipe below)
raspberries
pistachios, toasted and roughly chopped

Meyer Lemon Cashew Cream

1 cup raw cashews, soaked overnight
1 meyer lemon, zested and juice
1 1/2 tbs maple syrup (or honey)
6 tbs water

1. Make the cashew cream: drain and rinse cashews, then add to the bowl of a high speed blender with the lemon zest, lemon juice, maple syrup, and water. Blend until completely smooth and no cashew pieces remain. Taste and adjust for sweetness or lemon, if desired. Store, covered, in the refrigerator for up to 1 week.
2. To make the overnight oats: combine oats, almond milk, chia seeds (if using), maple syrup, and salt in a sealable container. Stir to combine, seal container, and refrigerate overnight.
3. When ready to eat, top with a dollop of the cashew cream, raspberries, and pistachios.