Overnight Chia Oats


I feel like I’ve been seeing Overnight Oats and Chia Pudding everywhere on blogs lately, and so I thought I’d do a combo of the 2! It’s a perfect warm weather breakfast. You simply combine Almond Breeze Almondmilk, rolled oats, chia seeds and mashed banana in a jar and refrigerate it overnight (or for about 6 hours). In the morning you have a creamy, vitamin packed, chilled porridge to eat with fruit. It’s also an easy on-the-go breakfast to take to the office! Just add fresh fruit to the jar and grab a spoon.

I have been getting so much gorgeous summer melon in my CSA farm box, that I served mine in a half of a cantaloupe. And because we have blackberries growing off the back deck, I topped mine with those, plus some pomegranate seeds. Feel free to get creative and add other items to the jar before chilling or when serving (chopped fruit, honey, cinnamon, nuts…).

This recipe serves 2. Enjoy!

This post was done in partnership with Almond Breeze (a brand I personally use daily), but opinions are completely my own.

Fresh Fig Rosemary Kebabs


At a recent BBQ we hosted, a friend brought loads of figs and rosemary from her backyard. We used the rosemary sprigs as kebab sticks and threaded the whole fresh figs onto them. We put them on the BBQ until they were warm and just slightly charred. When we took them off and cut them in half, they were juicy and the rosemary had infused the fruit. You can slice them in half and drizzle them with olive oil and (Maldon) salt, or serve them alongside any entree. Delish!

By Erin Gleeson for The Forest Feast

Pear Sauce


Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute.

There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce.

By Erin Gleeson for The Forest Feast

Beer Floats


Super excited to see The Forest Feast’s Beer Float featured today on Design Sponge! To see more photos, the full recipe and my other variation ideas, click on over to Design Sponge’s Behind The Bar column by Kristina Gill. Happy weekend, Cheers!

By Erin Gleeson for The Forest Feast