A few months ago we got to spend the weekend in New York, on the way back from the Saveur Food Blog Awards. Since our time was limited we had (for once) prepared well, with a list on several places that we wanted to visit. It turned out to be such a nice little trip. We came home with holes in our shoes, our bellies full of delicious food, two vintage muffin tins and a breakfast recipe.
We had brunch at Peels one of the days, and it was there that we tried a delicious soaked oats recipe. In many ways, it was quite similar to the one we normally make at home. But their oats were soaked in orange juice – so brilliant! It gave everything a very fruity and fresh tone. Since then, we have totally adapted/stolen their recipe and made it into our own. We serve this breakfast in layers, with soaked seeds in the bottom of the glass, oats in the middle and roasted coconut flakes and fruit at the top. If you like our Raw Buckwheat Porridge, we are certain you will love this as well. We have shared the recipe at the bottom of this post. But first, some snippets from NYC.
Count me in!
Buvette. Great food (a tad on the heavy side), a beautiful space and a lovely atmosphere.
The Butcher’s Daughter. Such a funny name on a juice bar. They had super delicious and fresh juices, smoothies and salads. We only went there for lunch, but they seem to have pretty awesome dinners as well. All vegetarian & non-dairy.
People’s pops on Williamsburg Flea. That guy in the cap shaves the ice by hand, scoops it over to a cup and tops it with different syrups. Very high coolness factor on that! We suddenly felt the urge to own a big ice block and an ice shaver (or whatever it is called).
Orange & Vanilla Overnight Oats
1 3/4 cup / 400 ml rolled oats (preferable gluten free)
1 tsp vanilla extract or dried vanilla powder
1 3/4 cup /400 ml (about 4 oranges) orange juice
1/2 cup sunflower and pumpkin seeds
1 cup water for soaking
4 tbsp shredded coconut, lightly toasted
fresh fruit for serving
In the evening: Mix oats and vanilla in a bowl, add freshly squeezed orange juice and stir to combine. Place seeds in a bowl and cover with water. Place both bowls in the fridge overnight.
In the morning: Scoop a couple of spoonfuls of soaked seeds in 4 jars or glasses. Scoop the soaked oats porridge on top of the seeds and cover with fresh fruit and lightly toasted coconut.
Keeps for 3-5 days in the fridge.