Remember how I’m not eating sweets till April?
It’s the worst. Also, I may have slipped just a teeeeeny, tiiiiiiny bit.
OK, a lot. Like three slices of chocolate cake a lot. Also I should mention that I was the one who made the cake thereby directly putting myself in its path.
In my defense, I had just bought round cake pans from Amazon and wanted to give them a test drive. That will hold up in a court of law, right?
It all started because I’m trying to build out my kitchen supplies. For an avid cook/food blogger, I’m woefully understocked. The things on my shopping list are the most basic – rectangular cake pan, cupcake tin that holds more than 6 cupcakes, a second baking sheet, a box grater, a zester that isn’t actually the cheese grater my boyfriend got me in Italy…
I blame my insufficiencies on a tiny NYC kitchen. To quote Jack Dawson: When you got nothing, you got nothing to lose. Except I would amend that to be: When you got no counter or cabinet space, you got nowhere to put anything.
That’s not as catchy though.
Anyway, where I’m going with this is: in my efforts to delude myself into thinking I can actually pull off a sweets-free detox (which clearly I can’t) I’ve revived my interest in overnight oats and put together a new recipe which is basically chocolate pudding but naturally sweetened and dairy free so we can feel better about it.
Chocolate berry overnight oats
1/2 cup rolled oats
1/2 cup almond milk
1/4 cup fresh or frozen strawberries, roughly chopped (or other berries of your choosing)
1 tablespoon unsweetened cocoa powder
1 tablespoon maple syrup
Combine all ingredients in a small bowl or mason jar. Stir to combine. Cover tightly and refrigerate overnight or for at least 6 hours.
Then, uncover and stir again. If it’s seeming a bit thick you can add a splash or two of almond milk before serving.