Overnight oats are among the easiest, simplest breakfasts you'll ever make. It's just a matter of pouring things into a mason jar and letting them sit in your fridge (you guessed it) overnight. And this Instant Pot soup will be totally fool-proof as well. Eating delicious healthy food isn't so tough after all, is it?
Make Your Overnight Oats Jars
- Fill two mason jars with 1/2 cup of oats and 1 teaspoon of chia seeds.
- Add 1/2 cup liquid, such as almond or coconut milk, almond nog, chocolate coconut milk, or chai.
- Add spices and toppings. Think: cinnamon, nutmeg, cardamom, coconut flakes, almond slivers, chocolate chips.
- Refrigerate overnight and prepare to have a delicious instant breakfast in the morning!
Prepare Soup in the Instant Pot
As mentioned, this is a slightly modified version of the (much fancier and more gourmet) recipe from chef Zoe McLaughlin. I tried this vegan soup in early 2018 and despite the fact that I loathe carrots, I was scraping the bowl. It's that delicious.
If you don't have an Instant Pot, you can make this in a slow cooker or on the stovetop. I'm using the Instant Pot to demonstrate how you can streamline meal prep further and save even more time. The ingredients here make two to three servings, enough to feed one person two nights a week.
Ingredients:
- 1 1/2 leeks, light green and white part only, finely sliced
- 1 1/2 garlic cloves, thinly sliced
- 1 tablespoon fresh ginger, peeled and finely chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 1 1/4 pounds of carrots, peeled and roughly chopped
- 3 cups chicken or vegetable broth
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
Directions:
- In the Instant Pot, heat 3 tablespoons of olive oil until shimmering; add sliced leeks, garlic, and ginger; use the sauté function on the Instant Pot until leeks are softened and translucent (about five to six minutes).
- Turn off the sauté function; add ground cumin, turmeric, and coriander. Add carrots and stir to coat with spice mixture. Then add broth and 1 teaspoon Kosher salt and 1/2 teaspoon freshly ground black pepper, put the lid on the Instant Pot, and cook on high pressure for five minutes.
- Use immersion blender or transfer to blender and blend until smooth.
- Store in mason jars or a food storage container until you're ready to eat!
Mix things up week after week with different healthy Instant Pot soups; they're so simple to put together, and you can easily freeze soup to plan meals further out.