24 Karat Oatmeal IN THE AIR

Turmeric. Tur-mer-ic. To-MER-ic? Tuh-mur-ic? COMES FROM THE GREEK WORD - okay, okay, that's enough. If you are familiar with turmeric, then you know that them ancient witch doctors were using it to heal wounds, treat upset stomachs, cure diabetes, dye their clothes, color tattoos, ward off evil spirits, et cetera, et cetera, et cetera (disclaimer: I'm only half-joking, 100% of the time).

Indigenous to Southeast Asia and India, turmeric is a member of the root family (cousins with ginger, y'all) and has been used in food and medicine for thousands of years. It is still used in Ayurvedic medicine today, and is most prominently known for its anti-inflammatory benefits. 

The flavor profile of turmeric is quite distinctive and in my opinion, not for everyone. It has a bold, earthy, bitter flavor, and excessive amounts could leave your tongue tingling (or maybe that's just me and my allergy-kid lifestyle). 

So you're probably thinking, 'why is she rambling on about turmeric? I just want the damn golden oat recipe.' I'm going on and on because turmeric is the key ingredient to make these oats shine, DUH. While I find that this recipe has the perfect amount of turmeric where you can taste it, but it isn't overwhelming, I do not want anyone to have buyer's remorse (picky eaters, beware). 

My brief soliloquy is over, scroll on if you want to get jiggy with some 24 Karat Overnight Oats (recipe makes approximately 2 servings).

Ingredients:

Oats:

• 1 cup gluten-free oatmeal (steel cut or rolled, either work)
• 2 tbsp chia seeds
• 1 scoop vanilla protein (I used Quest)
• 1/3 cup pumpkin seed milk*
• 1/2 cup + 2 tbsp almond milk
• 1/4 cup Greek yogurt (can replace with dairy free yogurt)
• 2 tbsp maple syrup
• 2/3 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp ashwagandha (optional)

Toppings:

• pepitas 
• frozen blueberries
• bee pollen
• coconut flakes
• figs (dry or fresh)
• blood orange
• sunflower seed butter
• almond slivers
• goji berries
• raspberries

Instructions:

1. In a bowl, mix all dry ingredients (oats, chia seeds, protein, turmeric, cinnamon, ashwagandha).
2. Add pumpkin seed milk, almond milk, yogurt, maple syrup and stir in thoroughly. While sitting overnight, the oats will absorb the liquid ingredients and become slightly thicker than the mixture is now. Add a splash more of milk if you prefer your oats 'thinner.' 
3. Once all ingredients are mixed thoroughly, transfer the oats to a jar**, seal, and refrigerate.
4. After your oats have set*** it's time for the best part: the toppings. Listed above are suggestions that go well with the oats as well as each other. Don't let the list stop you from getting down with yo bad self and adding something funky.

Notes:

* I'm sure many are looking at this and thinking WTF? Where does one acquire pumpkin seed milk? I make it by blending one part seed, three parts water in a high quality blender. When most people make seed or nut milks, they will strain the liquid in a nut milk bag (LOL) to filter out the pulp. Because I use pumpkin seed milk for recipes, I leave the pulp and just shake well before use. If all of this sounds ridiculous for one overnight oat recipe, that means you hold the popular opinion. Feel free to replace this ingredient with 1/3 cup milk of choice; I included it in this recipe because I like the flavor.
** I usually prepare overnight oats in mason jars because of the airtight seal and mobility. It's perfect for on-the-go breakfast and lets me get seven extra minutes of sleep in the morning. Oats should stay fresh for about 2-3 days while refrigerated.

*** You can either add your toppings (if you're doing it jar-style) a few hours after the oats have set and absorbed the liquid ingredients, or right before consuming if you prefer your toppings not to be refrigerated overnight.

**** Parts of above recipe and notes were plagiarized from my last overnight oats recipe, and will probably peep their way into future recipes. 

Don't forget to shine bright like your oatmeal,