Turmeric Chia Overnight Oats

When I came up with this dish, I was going for the kind of breakfast that you could eat every day—something that wouldn’t be too heavy, too involved, or too cumbersome to have on the go. I was particularly looking toward using ingredients that would be beneficial before or after a workout. That brought me to anti-inflammatory turmeric and ginger, protein-rich chia seeds, and oats, which are not only a great source of iron and protein but are also just generally healthy and delightfully substantial. The preparation couldn’t be easier—it’s just a bunch of ingredients mixed together and stored in the refrigerator, so you can make a batch and be set for the week. You can also make any adjustments to your preferences, whether it’s adding a pinch of cardamom or a handful of nuts, seeds, or dried fruits that you enjoy.

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Step 1

Make the almond-date milk: In a blender, combine the almond milk and dates and blend until the dates are completely dissolved. (If you don’t have a high-speed blender, or if your dates seem a bit dry, you can soak the dates in warm water for at least 30 minutes to soften them prior to blending.)

Step 2

Make the overnight oats: In a large bowl, combine the almond-date milk, rolled oats, chia seeds, turmeric juice, ginger juice, vanilla, and cinnamon. Mix well, cover, and chill for at least 8 hours. It’s nice to set this up before you go to bed so it’s ready in the morning.

Step 3

Check the consistency of the oats and adjust for your personal taste. You can thin them out with a bit of almond milk or water to reach your desired consistency.

Step 4

Serve: Divide the overnight oats among 4 bowls or jars and garnish with blueberries, shredded coconut, and hempseeds.