Peaches 'n' Cream Blackberry Cobbler Oats

Ever since we discovered that you can blend spinach into milk for overnight oats and not taste the difference, we have been all about "Emerald Oats" (as my husband coined them) around the DeMarco house! The magic ratio is:

1/2 cup packed spinach per 1 cup plant milk

So that said, even though the color of this insta-breakfast is green the flavor is that of a pleasantly toned-down cobbler. I grew up a Georgia girl so peaches were always ripe and succulent in the summer, tempting us in little farmer's stands along the back country roads. And then blackberries. Well, blackberries grew wild everywhere. Safe to say, I enjoyed my fair share of peach-blackberry pie with a brown sugar and oat streusel on top. It seemed the natural route to go with oatmeal as well!

3 packed cups spinach

3 cups old fashioned oats

2 cups walnut (or other) milk

2 cups peach juice (or water but up the syrup)

6 Tbs chia seeds

3 Tbs (or to taste) maple syrup

2 tsp vanilla extract

1/2 tsp ginger

1/2 tsp cinnamon

2 peaches, diced

1 cup black berries, halved

serves 5-6

1. Blend spinach in milk for 3 minutes on high.
2. combine all ingredients, cover, and set in fridge overnight.
3. For toppings you can go healthy and add buckwheat crips for texture ... or you can lean towards sweeter and top with a granola "streusel". A dollop of coconut whip cream wouldn't be a bad idea either!