A Holiday Recipe from Chef Christyn - Whidbey Institute

Our much-beloved chef has been busy — cooking for events and retreats even in the supposed “slow” season, hosting kids from the Waldorf School to bake holiday retreats in our kitchen, baking cookies for staff and friends. But she’s never too busy to share a recipe from her library so lovers of her food can bring a slice of the Institute kitchen home for the holiday. Here’s a recipe to jazz up your oats for the season!

Easy Overnight Holiday Oats (for one — multiply as necessary) 

1/3 cup oats

1 tablespoon buckwheat groats

1 packet of powdered stevia or your favorite sweetener

1 ½ tsp pumpkin pie spice

A pinch of salt

1/3 cup pumpkin puree (can use raw shredded pumpkin)

1 cup of almond milk, or other vegan or raw milk

1 cup persimmon, or other seasonal fruit diced

1 tsp blackstrap molasses

Add all dry ingredients (oats through salt) to a jar or container with an airtight lid. Put the lid on and shake to combine.

Add wet ingredients, reapply the lid and shake to combine again.  Refrigerate overnight. Eat it cold, or warm quickly, after topping it with chopped nuts, cacao nibs, coconut, dried cranberries, or whatever other tasty treats strike your fancy!

December 11, 2012

People & Partners