Just over two weeks ago, I received word of my grandmother’s passing and not long after that, we were off on a plane to Hong Kong. Having lived to reach 101 years old, my grandmother had a long and full life, and her memorial service was a celebration of that. We spent ten days in Hong Kong, connecting with family I seldom see, and soaking in the culture of the bustling city. After indulging ourselves with all the dim sum, noodles, roasted meats, and delectable pastries you could possibly imagine, we were ready again for simplicity and the comforts of home.
Before we left, overnight oats had been the staple of our summer mornings. Usually with almond milk along with some fresh or roasted fruit, but once in a while this cocoa hazelnut version makes an appearance for an extra-special treat. It starts with the smoothest, creamiest hazelnut milk flavored with raw cacao, a hint of vanilla, and lightly sweetened with dates. There are many recipes for overnight oats circulating the internet, and most of those recipes incorporate a good deal of chia seeds. Since the rest of my family has yet to get on board with the texture of chia, I add just a touch, and have found that this is enough to help thicken the oats. In the morning after the oats have soaked, top with extra chopped hazelnuts, cacao nibs, and chopped sweet cherries. It’s a beautiful way to begin the day.
In other news, I was recently featured in Zeit Magazine Online, a supplement of Germany’s biggest weekly newspaper. I still have yet to use google translate to figure out all that’s written, but if you care to check out the article, you can find it here. I also recently did a post for Spoonful Magazine on creating a make-your-own ice cream sandwich party. It was so much fun to work on this one and you can see the post here. It’s good to be back home again and I’m hoping to catch up on blogs, comments, and emails all this week. Although unplanned, stepping back for a while was refreshing and renewing, and I’m gently easing back into routine. Thanks for being patient and for following along. xo
- ½ cup rolled oats
- 1½ teaspoons chia seeds
- ⅔ cup cocoa hazelnut milk
For serving:
- pitted and chopped sweet cherries
- chopped hazelnuts
- cacao nibs
- In a small jar, combine oats and chia seeds. Pour hazelnut milk over the oat mixture. Cover and refrigerate overnight.
- In the morning, top with cherries, hazelnuts, and cocoa nibs.
- 1 cup hazelnuts, soaked at least 6 hours, drained, and rinsed again
- 3½ cups warm water
- 3 medjool dates, pitted
- 2½ tablespoons raw cacao powder (unsweetened cocoa works also)
- 1 teaspoon vanilla
- Place hazelnuts, water, dates, cacao powder, and vanilla in a high-speed blender. Blend on high speed until milk is pale and creamy, about 1-2 minutes.
- Place nut milk bag over a bowl and slowly pour milk into the bag. Gently squeeze the milk through the bag until you are left with a fairly dry pulp.
- Transfer milk to a large jar or small pitcher. For easier pouring, transfer milk from the bowl back to the blender before pouring into a pitcher.
Madeline says
These photos are beautiful Emily. Again so sorry to hear of your grandmother’s passing, but amazed she lived as long as she did! What was her secret? ; ) And congrats on the feature in Zeit!
Aysegul says
I am very sorry for your loss. I hope she is in a better place now.
I have yet to try my hand in making hazelnut milk. I can only imagine it being like a little bit like Nutella when mixed with cocoa. And those sweet cherries… LOVE them!
My deepest condolences my dear friend…
Mary Ann | The Beach House Kitchen says
So sorry to hear of your grandmother’s passing Emily. What a long life she enjoyed.
These overnight oats sound delicious. I love the addition of my summer favorite…cherries!
Congrats on the magazine features too!
Gena says
So sorry to hear of your loss, Emily. What a lovely recipe to share on a day when you also commemorate sadness and mourning. Hazelnut milk is divine, and I can’t wait to try it with cocoa. May this simple morning food give you peace and comfort. XO
Casey the College Celiac says
Sending positive, healing thoughts. So sorry for your loss. This recipe looks amazing, though. As someone who loves overnight oats, the liquid I use is usually just bland and doesn’t add to the flavor. What a brilliant idea to use hazelnut milk to bump up the taste!
traci | Vanilla And Bean says
Oh Emily. What an incredibly long life your grandmother had. What a tremendous loss for you. I still miss my grandmother… after 5 years. But it’s the memories that help me get through those times I feel the saddest.
This make ahead breakfast is just what I need for crazy busy mornings. The flavors and that milk… sublime.
Emily says
The last years of her life were hard so I’m glad she’s no longer struggling. Losses such as these help me to step back and revaluate my own life and values. So sorry for your loss too with your grandmother… grief in a long journey, isn’t it? So thankful for your sweet friendship and encouragement, dear Traci.