{"id":51068,"date":"2023-11-20T12:35:46","date_gmt":"2023-11-20T17:35:46","guid":{"rendered":"https:\/\/www.cruisingworld.com\/?p=51068"},"modified":"2023-11-20T12:35:47","modified_gmt":"2023-11-20T17:35:47","slug":"rolled-oats-breakfast-pudding-recipe","status":"publish","type":"post","link":"https:\/\/www.cruisingworld.com\/people\/rolled-oats-breakfast-pudding-recipe\/","title":{"rendered":"Sailor & Galley: Rolled Oats Breakfast Pudding with a Tropical Twist"},"content":{"rendered":"\n
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\n\t\t\t\t\t\"Quincey <\/div>\n\t\t\t\n\t\t\t\n
\n Quincey and her husband, Mitchell, sail their Peterson 46 Esprit<\/i> near their temporary home port of Ventura,\u00a0California.<\/span>\n Quincey Cummings<\/span>\n\n\t\t\t\t <\/figcaption>\n <\/section>\n\t\t\n\n\n\n\n

We had departed Santa Catalina Island, California, at midnight aboard our Peterson 46, Esprit<\/em>. It was October, and we were making the 60-plus-nautical-mile passage at night because of a favorable wind forecast. Our destination, Ventura, lay upwind. Winds would be fairly light but enough to avoid motoring the entire way.<\/p>\n\n\n\n

 My husband, Mitchell, and I are both originally from a landlocked mountain town: Park City, Utah, which we still call our official home port. We bought Esprit <\/em>in Panama in 2018, then sailed back to San Francisco Bay, where we could operate charters to earn money for extended cruising. When the pandemic hit, \u00adcharters were no longer an option, so we relocated to Southern California to live aboard and work. We chose Ventura because we had friends there and could easily get into the boat-repair and management business. This industry thrived during the pandemic\u2014a great way to stock the cruising kitty.<\/p>\n\n\n\n

Dawn is my favorite watch time on passage. As the sky \u00adbegan to brighten, I updated the ship\u2019s log, scanned the horizon once more, and popped down below. My mission: Brew hot coffee and extract a Mason jar from the fridge. In the jar was my \u201cinstant\u201d breakfast: a luscious mix of coconut milk, rolled oats, honey, and spice, topped with nuts and fresh fruit. (I often alternate this quick onboard breakfast with an equally delicious \u201cpudding\u201d made with chia seeds.) <\/p>\n\n\n\n

With my mission complete, I settled into the cockpit, enjoyed each bite as the sky turned tangerine, and watched seabirds hunting for their own breakfasts. <\/p>\n\n\n\n

Something big splashed in the distance. Dolphins? I had no one to ask because my crew, consisting of my husband and our cat, were snoozing peacefully down below. Soon, Anacapa Island came into view off the port bow. It\u2019s one of eight islands that make up the Channel Islands archipelago. Five of them, including Anacapa, are national parkland. They are all rugged and pristine, and provide us with challenging and epic cruising grounds. <\/p>\n\n\n\n

In just a few more hours, we\u2019d be back in Ventura Harbor, our temporary home port, before we sailed south to Mexico and beyond.<\/p>\n\n\n\n

When it comes to passage-\u00adplanning, one of my favorite tasks is figuring out what to eat. We are foodies, and my studies and work background are in nutrition, so there are always fresh, made-from-scratch meals and snacks aboard Esprit<\/em>.Overnight oats and chia pudding are two of my favorite make-ahead boat breakfasts, and I almost always make a batch or two for passages. Oats have the benefit of being more readily available in markets; they don\u2019t provide quite as much protein as chia seeds, but they\u2019re a great source of filling fiber and quality carbohydrates. (Just add more nuts or seeds to boost protein.) <\/p>\n\n\n\n

There are countless ways to vary each recipe, depending on what you have on hand and what sounds delicious to you. The base is dry rolled oats or chia seeds soaked overnight in coconut milk. (You can use any milk, but I love the tropical taste of the coconut.) You can even combine the chia and oats (see Cook\u2019s Notes). Dress it up with a variety of seasonal fruit, nuts, or seeds for a satisfying, filling breakfast that\u2019s high in protein, fiber, healthy fats, and antioxidants; that\u2019s sure to provide long-lasting fuel for your adventures by sea or land. <\/p>\n\n\n\n

Both recipes will last for several days in the fridge. Consider making a few batches, divided into single-serve containers. This convenient, pre-made breakfast also makes a great snack during passages, or it can be a pretty addition to brunch at anchor with friends. <\/p>\n\n\n\n

Better yet, take time to enjoy a slow morning as I did with this easy, tropical pudding, and transport yourself to paradise, if you\u2019re not already there.<\/p>\n\n\n\n

Tropical Breakfast \u201cPudding\u201d (Serves 2)<\/h3>\n\n\n\n
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\n\t\t\t\t\t\"rolled <\/div>\n\t\t\t\n\t\t\t\n
\n Tropical Breakfast \u201cPudding\u201d\n<\/span>\n Lynda Morris Childress<\/span>\n\n\t\t\t\t <\/figcaption>\n <\/section>\n\t\t\n\n\n

For oats:<\/strong><\/p>\n\n\n\n