Vegan, gluten-free basic overnight oats.
For the past several weeks, I’ve been in a rut. One of the worst that I can remember. Likely stemming from the combination of the election results, and we’ve already covered this. The unseasonably warm eighty degree weather in November – I know this might sound wonderful, but really it’s strange and weird and definitely doesn’t make me wanna roast squash right now. And the general stress and pressure of the encroaching holidays, this part should be obvious.
There’s something about this specific combination that’s got the creative parts of my brain on lockdown. I’ve tried to set this rut free, but nothing seems to be helping. Maybe after I get these words out and this recipe into the universe I’ll relinquish all that’s been holding me back. After three recipe testing fails this week, I needed to lean on something that I new was already loved.
These black tea soaked raisins were a part of The Great Big Harvest menu. They are a punch of flavor, slightly sweet and a touch bitter, and the perfect topping for oats, rice pudding, yogurt, or any custard/ice cream/creamy dessert things. Also! These basic overnight oats are my go-to oats recipe. You can adjust the liquid, and spices to suit your needs.
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- 2 cups rolled oats
- 4 cups milk {any plant-based milk of your choice}
- 1/4 teaspoon Himalayan pink salt {or sea salt}
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- In a glass bowl combine all of the ingredients together and stir. Cover and refrigerate overnight.
- This makes 4 large bowls.
- You can enjoy these oats cold, after they’ve been soaking. Or you can warm them on the stove-top. Spoon the black tea soaked raisins on top {see recipe below}.
- 5 black tea bags {english breakfast, darjeeling, etc.}
- 1 1/2 cups hot water
- 1/2 cup raisins
- 1/8 teaspoon Himalayan pink salt
- 2 tablespoons maple syrup
- Steep tea in hot water for 6 minutes, and then discard the tea bags. In a large mason jar combine the hot brewed tea, raisins and salt. Cover and refrigerator overnight.
- Before serving, simmer the raisins on the stove along with half the steeping liquid {reserve the other half to store leftover raisins}, and the maple syrup for 5 minutes or until heated through and slightly thickened.
The post is sponsored by Silk; all opinions are my own.
ashley marti says
These photos are beautiful. And I am all overnight oats these days. Love it.
betty says
Oh my gosh, I saw this on Instagram and I fell in love. These look amazing and I can just imagine the versatility of these raisins. It seems like the perfect fall topping – so beautiful Sherrie!
PS – about ruts, I feel ya. I’ve been the same way, going to my usual sources of inspiration (pinterest, IG), but nada. What got me out of it was when Carey came to visit, and we sat down with another photographer here in Boston and just talked shop, shared experiences, did NO shooting, but just… chatted. It was so great and inspiring.
Sophie - The Green Life says
I love these photos so much Sherrie!! So bright and beautiful. And I feel you about the creative rut. When that happens, I like to stick to super simple, go-to recipes. It helps relieve some of the pressure, and the creative juices usually start flowing again. xo
Sara @ Cake Over Steak says
Yesterday it was 68 here and now today it’s windy and flurrying. What is happening?! I love the idea for these tea-soaked raisins. Sounds perfect for overnight oats.
Carol says
I love the idea of tea infused raisins. I am thinking that earl grey tea would be lovely too. Thanks for the inspiration! X
Shelley says
Currently devouring a bowl of this, as I watch the first snow fall trickle down outside my window. The warm flavours of the raisins are just so perfect, and I’m totally loving the more liquid-y approach to oatmeal. Game changer. I feel you on the rut. I have been totally uninspired for blog content lately, and really questioning what its all for. Taking some time away from the screen and away from recipe testing has felt almost therapeutic. Hoping that we get out groove back soon, girl. xx
Jennifer Farley says
I’m going through the same emotions right now. What a terrible, uncertain time. We just need to pick up the pieces somehow. Self-care is important, and getting back into the kitchen is helpful. This recipe is beautiful. I love these raisins so much!
thalia @ buter and brioche says
Black tea soaked raisins sound insane! I adore everything about this post, definitely something I have to make…so perfect for the summer here in Australia. xx
Aysegul Sanford says
I feel the same about the current political situation right now. It is sad indeed. We are so divided, it is mind blowing. But I think the worst part is that it feels like hate is winning. Nowadays the only thing that makes me happy is food and cooking. I am so glad that I have a hobby/business to hold on to. I have only infused raisons in rum before. These black tea soaked raisins sound and look so SO good. I’ll give it a try over the weekend, cheers!
Claudia | The Brick Kitchen says
I love the sound of black tea soaked raisins! I’m an every-morning bircher eater, and am always looking for new toppings to change things up a bit. I find when I’m in a rut, or lacking inspiration, it’s usually when I’m tired and stressed, and trying to get too many things done at once in all areas of life – and once life calms down a bit and I catch up on sleep, it all comes back. Recipe testing fails are the worst though!
Patry from Sabores y Momentos says
So happy to have found your blog! I simply fell in love with your recipe, I’m definitely trying it. I totally feel that same creative rut as you do, I’ve been going through major stress with zillion of works to hand in by Christmas time, my online photography course with 40 attendants handing tons of photos, and if it wasn’t enough health check-ups for my upcoming surgery next January! But I’m thankful for what I do and keep enjoying every minute of it. Hugs from Spain.
Valentina @Hortus says
Hi Sherrie, hopefully your rut ends soon. I know times are tough. When you’re going through times like these keeping it simple is best. No need to push it, right? This porridge seems heavenly – a real bowl of comfort. Pinned!
Lisa says
I hear ya, Sherrie! I was definitely in a similar situation a few weeks ago. I’m not completely sure that I’m out of the rut yet, but I’m gradually moving forward, and I’m sure you are, too. What a lovely bowl of nourishing oats.
Phoebe @ Feed Me Phoebe says
I feel you lady. The election was a fog I couldn’t escape for weeks. I know a lot of people in the food community and other creatives who questioned their whole life path, myself included. Whenever I have a kitchen fail, and I’ve had a few as well this month, I try to take a step back and just cook for ME. Focusing on the self-care side of things and on nourishing myself helps me feel grounded again, and also reminds me that what I am doing with my life has a stronger purpose. That, and applying to be a planned parenthood volunteer has gotten me feeling better about life :)
Missy says
I love oats and raisins. I am excited to try this. Thank you!
Sherrie says
I hope you love it – you’re welcome!
Emma says
Can’t wait to add these to my porridge tomorrow. So simple, but heart-warming and belly-filling.
Sherrie says
Emma – I hope they made your morning. You made mine, xx!