This post was created in partnership with Moringamio.
This little blog started out as a raw foods recipe journal. Back then, in 2010, I was struggling with some very unexpected health issues that kept popping up after I had my second daughter a bit later in life. My thyroid was acting up, and I had trouble sleeping, but none of the treatments offered by the doctors seemed right to me. Most of the medicine was meant for covering up the symptoms, and not any actual healing, while having terrifyingly long lists of side effects. I decided to go the holistic route, having been into natural healing since I was very young, and having had some previous success with homeopathy and herbs. I started looking into healing through diet, and came across a little paperback on raw food, and how it had changed a whole family’s life by allowing them to regain their health. Something clicked after I read that book – the idea that plants can feed our cells in the most powerful way just made so much sense to me. I was incredibly inspired from that point on and ate and ‘cooked’ exclusively raw for a while, which really helped me feel much better. Since I was cooking up a storm, Masha and I decided to document the recipes online, and here we are, six years later. The recipes and my diet have evolved since then to be much less restrictive, but still largely plant-based.
But I’m really here today to talk about an avocado, oat and nut breakfast porridge that I discovered during that honeymoon phase of eating raw foods. It was somewhat similar to the overnight oats I have for you today, but a bit more weighed down with nuts and sweetness. Upon making it for the first time, I was amazed at how easy and tasty it was, and became completely obsessed, eating it every morning for months on end. I recently remembered about that breakfast, not without some nostalgia, and decided to elaborate on the original recipe.
These overnight oats are a breakfast that will likely keep you full past noon, perfect for a busy day when lunch seems like a distant prospect. It’s quite energizing and full of healthy fats and fiber, not to mention absolutely delicious. The texture here is fluffy from the oats and peach puree, and the fresh berries add juicy bursts throughout the creamy porridge. I think I’m obsessed all over again.
There’s also a special, new-to-me ingredient in these overnight oats that I’m very excited about – moringa leaf powder. I first learned about moringa when my friends went blueberry picking at a nearby farm, where the farm’s owners also grew moringa and raved about it endlessly. My friends ended up coming home with a moringa seedling, to plant in their own back yard.
Moringa powder is made of ground up leaves from the moringa tree, which is a drought-resistant tree from south Asia and Africa. Many parts of the plant have been utilized for culinary and healing purposes since the antiquity, and widely used in Ayurvedic medicine. Moringa is very nutritionally dense, containing all nine essential amino acids, along with vitamins A & C, iron and calcium, earning itself the label of ‘superfood,’ and you know you love those :) It has a pleasant, grassy aroma, sort of similar to matcha, which I love, but also very much its own, unique product.
So of course I was very excited when Moringamio sent me their moringa leaf powder to sample, as their stuff is the best of the best, being incredibly high-quality, organic and very fresh. I’ve tried it in lattes and smoothies, and it works perfectly in these overnight oats, making the breakfast even more invigorating and nutritious. For more moringa recipes, check out Amy’s breakfast bowl and Sophie’s matcha moringa latte. Enjoy!
- 3 medium, sweet and ripe peaches or nectarines - pitted and roughly chopped
- ¼ cup honey or maple syrup, plus more for serving, if desired
- 1¼ cup rolled oats - I used old-fashioned and gluten free
- 2 tablespoons chia seeds
- 1 ripe but firm avocado
- freshly squeezed juice from ½ lemon
- 1 tablespoon moringa leaf powder
- handful hemp hearts or other nuts (optional)
- cacao nibs
- goji berries
- bee pollen
- hemp hearts
- dried mullberries
- fresh berries
- sliced peaches
- fresh mint
- Place peaches and honey/maple syrup in a blender or food processor and pulse until pureed. Thoroughly mix the peach puree with the rolled oats and chia seeds in a medium bowl, cover and refrigerate overnight.
- In the morning, roughly chop avocado and place it into a food processor, along with lemon juice, oat and peach mixture, moringa leaf powder and hemp herts/other nuts, if using. Pulse briefly to combine. Taste and add a splash of honey if desired.
- Serve with fresh berries, cacao nibs, goji berries/dried mullberries, bee pollen, etc. (see topping options above).
This post was created in partnership with Moringamio, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going.