Tuesday, December 29, 2015

Buttered Rum Overnight Oats

Good morning friends!

Did you have a nice Christmas? Mine was fantastic. Great time spent with family and friends, a lot of amazing food, and, most importantly, celebrating the birth of our Savior. Isn't that what the season is all about?

I love Christmas. It's my favorite holiday of the entire year. I always get so let down when it finally comes to an end. I just can't seem to let the spirit go. It takes weeks and weeks for me to finally bring myself to take down the decorations. I have to ease myself into it. That's where New Year's helps out! It's like someone decided we should hold Christmas right before the New Year so there was another fun holiday right on it's heals to slowly wean everyone off holidays. NYE helps suppress my letdown for a bit.

Do you have any fun NYE plans? My New Years to start of 2015 was absolute hell, I must say. Too many people. Too much drama. It sucked all around. This year I have a low-key dinner party planned with six of my closest friends, and I could not be more excited about it. Starting off 2016 on the right foot.

So, since we're transitioning out of Christmas and into the New Year, I whipped together another overnight oats recipe. This one is more winter-themed to take you from the Christmas season into 2016.

Buttered Rum Overnight Oats.


I know what you may be thinking... "Rum for breakfast? Rebekah, that's really not good for you." And you would be right. I am not a proponent of having booze for breakfast. That is, unless it's mimosas for brunch. You need not worry. There isn't any actual rum in these oats. I've used rum extract to give it a little of that comforting spiced flavor. But rum extract doesn't actually have alcohol in it. So you're not having spiked oats for breakfast.

No, there isn't actually any rum in these oats. But I thought the photo was pretty. :)
The photos are a little deceiving - kinda go the opposite way of what I just said above. I mean, I'm taking pictures of the oats on the bar. Haha! Really I just did that because I love this vintage minibar. It's the prettiest thing in my apartment.

Another opportunity for me to show off my adorable vintage mini bar (DIY post coming in January).
This minibar was a DIY. I'm planning to give you a blog post on it in the coming month. So be on the lookout for that.


And now to the main event!

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~ Ingredients ~

1/2 c. rolled oats
1/2 c. unsweetened almond milk (or your milk of choice)
1 tsp. chia seed (optional)
1 tsp. flax seed (optional)
1/2 tsp. butter extract
1/4 tsp. rum extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 packet stevia
1 Tbsp. chopped pecans

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~ Directions ~

Combine all ingredients in a mason jar or other sealable container and let set in the refrigerator overnight, or at least for a few hours.


Note: The rum extract contains little to no alcohol content, as it is only concentrated rum flavor. No need to be concerned that you're having spiked oats for breakfast.
 
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