So let’s be real.
These days, the only “overnights” happening in this house are diapers and oatmeal. It’s a fact of life.
That’s probably why I’m fully on the overnight oats train. The name sounds a little naughty and exciting — which I appreciate, as someone who blares James Taylor when she needs to throw a tantrum.
I actually had a real overnight last weekend — my first away from home since Max was born. I went to a friend’s bachelorette party and it was embarrassingly, outrageously fun. I even pretended to be twenty-one again: watermelon gummies soaked in tequila, coke bottle gummies in rum — we were channeling 1999 energy. I wasn’t old enough in 1999, but you get the idea.
I was surprised at how many adult beverages I managed without collapsing into a room-spinning spiral. Maybe 540+ consecutive nights of little sleep has made me immune, or maybe I just had very good espresso martinis — so good I want to make them my yearly signature cocktail.
A weekend like that called for days of hearty but not terrible breakfasts afterward, which is where these overnight oats come in.
Because of my overnight!
Okay, I’ll stop gushing.
My breakfasts now rotate between big smoothies — often thick enough to eat with a spoon — eggs and toast with avocado (always), and overnight oats. I love overnight oats: the texture, the simplicity, and the flavor variety satisfy every high-maintenance breakfast craving I have right now.
This jar is especially delicious because it’s packed with butter-roasted cherries — rich, silky, sweet and lightly caramelized. The flavor is intense and utterly addictive, at least until my millennial brain decides on something else a few minutes later. Last week my favorite breakfast was tacos, so your loyalties may vary.
The secret touch is a tiny hint of almond extract. I avoid adding whole almonds to these oats because that can make them overwhelmingly almond-flavored. A whisper of extract enhances the cherry notes without taking over — think amaretto cherries without being cloying.
If you’re itching to get out more, bring a jar of these and let’s go — but also, make them at home because they’re simple and satisfying.
Butter-Roasted Cherry Swirl Overnight Oats
Yield:
2
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Ingredients
- 2 cups pitted cherries
- 3 tablespoons butter, melted
- pinch of salt
- 1 cup old-fashioned rolled oats
- 1 1/2 cups coconut milk, or almond milk or cow’s milk
- 2 tablespoons honey
- 1 tablespoon hemp seeds
- 1 tablespoon chia seeds
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
to serve:
- extra milk
- unsweetened, shredded coconut
- hemp seeds
Instructions
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Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Spread the pitted cherries on the sheet, drizzle with melted butter and toss to coat. Sprinkle with a pinch of salt. Roast for about 30 minutes, tossing once or twice, until the cherries are soft and juicy.
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Mash a small portion of the cherries — this makes it easier to swirl them into the oats.
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In a large bowl, whisk together the oats, milk, honey, hemp seeds, chia seeds, vanilla and almond extracts, and a pinch of salt. Spoon a few cherries into the bottom of jars or glasses. Evenly divide the oat mixture between the jars, then top with the remaining cherries and any syrup from the baking sheet. Cover and refrigerate overnight, or for at least 8 hours.
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When ready to eat, add extra milk if needed and top with shredded coconut, hemp seeds, or any favorite toppings.
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I appreciate you so much!
Ready for my overnight oat cannonball.