I’ve been eating a double breakfast recently. I wake up at 5:45 and usually eat something at home around 6:30 and then I go to work and I eat breakfast with my students around 8:45. Usually I eat a piece of toast or a container of yogurt or something small when I’m at school with the students so I like my early breakfast to be fairly filling. I don’t get to eat lunch until 12:30 most days so I get hungry if my breakfast isn’t filling.
I don’t have time in the mornings to make a hot breakfast. Sure I’m up for an hour and 15 minutes before getting ready for work but I put in a full hour of blog time before I go to work everyday. That means I’m on the computer posting my posts, promoting my blog on social media, and scheduling out other social media. It’s a pretty full hour so when I grab breakfast I want it to be something that is filling but is easy to make.
So what do I end up eating? Sometimes I make an English muffin with a little bit of butter. When I’m on the ball I make a batch of baked oatmeal on Sundays and then I eat it all week long for breakfast. It only takes a minute to heat up in the microwave. Other days I grab a bowl of fruit salad.
However, that’s about all I eat so I’m always looking for something else to add to my morning breakfast rotation. I came across a recipe for an oatmeal bowl where the oatmeal was made overnight and then the toppings were put on in the morning. It sounded really good so I gave it a try.
This actually turned out to be a vegan recipe which makes it a little more allergy friendly. Remove the walnuts if you have a friend with a nut allergy. It’s basically a big bowl of oatmeal made with almond milk and sweetened with maple syrup. Then it’s topped off with blackberries and blood oranges which give it a sweet and tart flavor. The granola adds a nice crunch as do the walnuts.
It’s a super easy recipe to put together and it’s perfect for our Make Ahead Brunch Ideas for Sunday Supper! It’s great for when you are having company because you can make the oatmeal the night before and cut up all of the fruit as well. Then whenever people come over you can lay out the toppings and have them put on as much as they would like and whatever toppings they would like.
I love the crunchy texture of the toppings paired with the soft oatmeal and the fruit on top. It’s a delicious breakfast that fills me up. Plus, you can switch out the walnuts for any nut you have on hand, the blackberries for any other type of berry, and the blood oranges for any type of citrus. It’s very versatile and you can tweak it to your preferences.
- 2 c. almond milk
- 1 c. oats
- 2 T. maple syrup
- 1 c. granola
- 1 c. blackberries
- 1 c. blood orange segments
- 3 T. walnuts
- ½ t. sea salt
- Combine the almond milk, oats, and maple syrup in an airtight container. Mix well and refrigerate 8 hours or overnight.
- Divide the oat mixture between 4 bowls (or dish out ¼ of the mixture and keep the rest in the refrigerator for another day).
- Divide the granola, blackberries, blood oranges, and walnuts on top of the oatmeal bowls. I like to put the in a line to make it look pretty but you can just pile them on top.
- Finish with a sprinkle of sea salt and enjoy!
Make Ahead Sunday Supper Brunch Recipes
- Apple and Bacon Cornmeal Scones by Caroline’s Cooking
- Lemon Crumb Cake by Life Tastes Good
- Nana’s New York Crumb Cake by The Crumby Cupcake
- Overnight Nutty Coffee Cake by Family Around The Table
- Asparagus Quiche in Hash Brown Crust by Wimpy Vegetarian
- Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
- Ham and Cheese Empanadas by Asian In America
- Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
- Overnight Breakfast Casserole by Soulfully Made
- Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
- Sous Vide Egg Bites by Cricket’s Confections
Sides and Veggies
- Asparagus Tart with Goat Cheese and Spring Greens by Monica’s Table
- Baked Chili Maple Bacon by Food Lust People Love
- Blackberry Orange Oatmeal Bowls by Hezzi-D’s Books and Cooks
- Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
- Vegetable Lasagna by Cindy’s Recipes and Writings
- Carrot Cake Pancakes by Brunch-n-Bites
- Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
- Flourless Chocolate Torte by Pies and Plots
- No Bake Peanut Butter Pie by The Freshman Cook
- Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
- Strawberry Almond Crumble by Sunday Supper Movement
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