I grew up eating instant oatmeal for breakfast—and overnight oats are even better! You can customize this quick, nutritious breakfast any way you want—to match the seasons, your mood, your tastes and nutritional needs. I infuse almond milk with a CBD-dominant strain for my jars, but you can use any type of milk and whatever fruits and nuts you have on hand. This gluten-free combo (vegan if you leave out the yogurt) is a perfect light breakfast for Thanksgiving Day. Sometimes I add a teaspoon of dark coconut sugar or brown sugar if I’m feeling a little naughty.
Apple, Maple, Cannabis and Cinnamon Overnight Oats
Makes 1 serving
1 apple, diced
½ cup cannabis-infused almond milk (recipe follows)
½ cup rolled oats
½ cup plain Greek yogurt
1-1/2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon vanilla extract
1 tablespoon chia seeds (optional)
1 small handful chopped pecans or walnuts
1 small handful raisins (optional)
Jar with lid
Stir together apple, almond milk, yogurt, syrup, cinnamon, nutmeg, vanilla and chia seeds, if using, in mixing bowl until well combined.
Spoon into jar. Cover with lid and refrigerate, for at least 4 hours. Oatmeal is best if it chills overnight and will keep in the refrigerator for up to 5 days.
In the morning, toast pecans or walnuts over low heat for about 5 minutes. Stir nuts and raisins into oatmeal.
Eat cold or gently heat.
Cannabis-Infused Almond Milk
32 ounces almond milk
1 – 2 grams cannabis flower, ground
Fine mesh strainer
Cheesecloth or paper coffee filter
Combine almond milk and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often with a wooden spoon.
As soon as it begins to simmer, reduce heat and simmer gently for 15 minutes. Do not let it boil.
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut cream through to catch solids. You may have to pour through a couple times before milk runs clear. Squeeze out last drops of coconut cream and discard or compost cannabis and cheesecloth.
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook