BLENDED OVERNIGHT OATS
Blended Overnight Oats offer a wonderfully smooth, creamy, and pudding-like texture, similar to a smoothie but with the satisfying thickness of oatmeal. This no-cook, make-ahead breakfast is perfect for those who prefer a less chunky texture or want a quick, on-the-go meal that's both nutritious and delicious.
Ingredients
- Old-fashioned rolled oats
- Milk of choice
- Chia seeds
- Sweetener
- Vanilla extract optional
- Salt
- Unsweetened cocoa powder optional
- Fruit optional
- Cinnamon optional
- Nut butter optional
- Protein powder optional
Instructions
Roast the Bell Peppers:
- Preheat your oven to 400°F (200°C) or set your broiler to high.
- Wash and dry the bell peppers. You can roast them whole or slice them in half and remove seeds and membranes first for easier peeling later.
- Toss the peppers with 1 tablespoon of olive oil.
- Place them on a foil-lined baking sheet.
- Oven Method: Roast for 30-45 minutes, turning every 10-15 minutes, until the skins are charred and blistered and the peppers are softened.
- Broiler Method: Place peppers under the broiler, skin-side up. Broil for 5-10 minutes, rotating occasionally, until the skins are fully blackened and blistered. Watch them closely to prevent burning.
- Once roasted, immediately transfer the hot peppers to a bowl and cover it tightly with plastic wrap or a lid. Let them steam for at least 15-20 minutes. This helps loosen the skins for easy peeling.
Prepare the Peppers:
- Once cool enough to handle, remove the peppers from the bowl. The skins should peel off easily. Discard the skins, stems, and any remaining seeds.
- Slice the roasted peppers into ½ to ¾-inch wide strips.
Make the Dressing:
- In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar (or alternative), minced garlic, dried oregano, salt, and black pepper. Add red pepper flakes if desired.
Assemble the Salad:
- Add the sliced roasted red peppers to the bowl with the dressing.
- Add the pitted Kalamata olives, chopped fresh parsley, and chopped fresh basil (if using).
- Gently toss all ingredients together until well coated with the dressing.
- If using optional ingredients like feta, pine nuts, cucumber, red onion, or cherry tomatoes, add them now and toss gently.
Marinate and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and deepen. For best results, let it marinate for an hour or even overnight.
- Taste and adjust seasonings before serving if needed. Serve chilled or at room temperature.
Notes
- Make Ahead: This salad is fantastic for meal prep! The flavors intensify over time, so it's even better the next day. Store it in an airtight container in the refrigerator for up to 4-5 days.
- Broiling vs. Roasting: Broiling provides a more intense char and smoky flavor quickly, while roasting in the oven offers a more even cook and slightly sweeter peppers. Both methods work well.
- Jarred Peppers: For a quicker version, you can use high-quality jarred roasted red peppers. Drain them well and pat dry before slicing and adding to the salad. You'll need about 1 ½ to 2 cups.
- Serving Suggestions: This salad pairs beautifully with grilled chicken, fish, lamb, crusty bread, or as part of a Mediterranean mezze platter. You can also toss it with pasta or serve it over a bed of fresh arugula or spinach.