Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers get even more!
In case you missed it: Last week for paid subscribers, I gave a little breakdown on how I edit my photos! I get asked often about photo editing, and I think it’s so important when it comes to food photography (or any photography, really). I gave some instructions on how I do my typical edits to get that light, colorful feel, and they work for both camera and iPhone photos!
Coming this Thursday for paid subscribers: It’s a bonus recipe week!
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Recipe I’m Loving: I got a ton of peaches recently, so of course, I’ve been putting it into everything (make sure you didn’t miss this Peach Lemonade Slushy and this Peachy Coconut Quinoa Bowl). The other night, we made grilled peaches and ate them with some ice cream (we did a combo of Pressed Juicery Vanilla Freeze and Jeni’s Brown Butter Almond Brittle). Here’s a basic recipe.
Life updates: We booked our wedding date! We are getting married May of next year. Also, we are heading on a little vaca this weekend. First, we are off to Cleveland, and then we are spending a week at Grant’s lakehouse in North Carolina. I’m going to try to take this time off to focus on writing because I haven’t taken off from shooting recipes in a really, really long time. Let’s see if I can actually do it! Ha.
If you followed me last summer, you probably saw that I had a thing for overnight oats. I’m not the biggest fan of warm oatmeal, but I like the parfait/pudding texture of overnight oats, and I like the convenience factor for quick mornings. I also love a chance to eat an egg-free/plant-based breakfast!
I love experimenting with overnight oat flavors. I have a ton from last year, and you can find most of them here. This one was obviously very inspired by a banana split, but I made my own chocolate sauce to keep it plant-based and homemade!
The maraschino cherry was added more for looks, but feel free to add it too! I also recommend adding in some fresh strawberries for a pop of color without that artificial flavor.
As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!
Banana Split Overnight Oats
Ingredients (serves 3)
1 1/2 cup old fashioned/rolled oats
1 1/2 cup plant milk of choice
2 tbsp chia seeds
2 tbsp crushed walnuts
1/2 tsp unsweetened shredded coconut
Optional: Maraschino cherry (Can also use fresh strawberries instead)
3 tbsp coconut oil
3 tbsp cocoa powder
1 1/2 tbsp maple syrup
4 tbsp plant milk of choice
1. In a large bowl, mix together the oats, plant milk, and chia seeds. Cover, and refrigerate overnight.
2. In the morning, add the oats to a small bowl. Slice a banana in half lengthwise, and add to the bowl.
3. Add chocolate sauce ingredients to a small saucepan, and mix together. Heat on low heat and stir, cooking for a few minutes until a chocolate sauce forms.
4. Drizzle the hot sauce over the banana and oats. Top walnuts, shredded coconut, and cherry or strawberries, if you’re using them.
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