Food photography has been sparse in my house these days (Now, if we’re talking baby photography on iPhones, well let’s just say I’m killing it.) Lately, I only have 15-20 minutes for food photoshoots, so I’ve learned to be super quick when it comes to snapping pictures. I used to be militant about using my tripod, but I haven’t pulled it out in months. I used to give photoshoots a bit of planning before diving in, but that rarely happens anymore. It’s taken me a while to realize that my expectations of how things should be done aren’t always practical for the stage of my life that I’m in. This applies to life in general too. I’m going to do what I can and try to be a bit easier on myself. Perfectionism kills creativity. It’s also the killer of fun! If I only have 10 minutes to snap some photos, so be it. I’d rather share a little bit than nothing at all.
I started off this photoshoot using this darker background – it’s a scratched up piece of metal signage I found at an antique market last year (the front of the sign says “DO NOT ENTER”). I thought it was going to work perfectly, but I actually found it to be too moody for this recipe. It just looks too dark for the light, summery mood I was going for.
So I switched to my trusty slab of white quartz instead. It’s the surface I’ve used the most in the past year. It’s heavy as heck and I actually managed to dent the hardwood with it one day (*headsmack*). Anyway, I like this clean and fresh feel much better even though the lighting wasn’t the best because I shot at noon when the sun is overhead. The inspiration for the photo came from Ashley. She did a cool multi-jar shot with homemade milk for my cookbook. Too much fun!
In Lightroom, I made minor edits to the photo: increased clarity, exposure, whites, saturation, and removed blue and adjusted temperature. It took me about 30 seconds. There are things about the lighting I’m not super happy with and I probably blew it out too much, but oh well. Gotta pick your battles!
This is the same photo before editing…50 shades of grey!
So that’s where my head is at with photography lately. I’d love to spend more time on it again, but right now I’m rolling with doing it under a time crunch. I’m beyond excited that Ashley is shooting the photography for my next cookbook. I honestly can’t imagine doing over 100 photos again with a baby crawling at my feet (and stealing the food). You guys are going to be blown away by the photos in the next book. We’ll have to show you some sneak peeks!
Now, finally onto the food. This is my newest overnight oat parfait creation. Six to seven years later, I’m still making vegan overnight oats on the regular. I’ll often make a large batch that lasts 2-3 days in the fridge. Or sometimes I eat it all in one day because I just can’t help myself. It’s so easy, perfect for the summer, and endlessly customizable. Make it parfait-style in portable jars and you’ll have snacks for days. Toss it in your bag and run out the door. Bring one for your friend and he/she will love you even more.
If you haven’t tried overnight oats layered with chia seed jam, you really must. It’s divine. This would be great with granola on top too.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Coconut-Cardamom Vegan Overnight Oat Parfait with Blueberry Chia Seed Jam
Yield
4-6 small jars
Prep time
Cook time
Total time
Overnight oats are getting fancy up in here! Coconut milk, oats, and chia seeds are mixed with ground cardamom, cinnamon, and maple syrup, and then layered with blueberry chia seed jam and sliced pear. You’ll want to eat this for breakfast, lunch, snacks, and dinner! Chia seeds don’t lie. Also, can I just say how awesome a layer of vegan ice cream or banana soft serve would be in this?
Ingredients
For the blueberry chia seed jam:
- 550g frozen blueberries (about 4 cups + 2 tablespoons)
- 1/4 cup pure maple syrup, or to taste
- Dash fine sea salt
- 3 tablespoons chia seeds
- 1 teaspoon fresh lemon juice, or more to taste
For the vegan overnight oats:
- 1 (15-oz) can full-fat coconut milk (yes you can use light, but full-fat is super creamy and delish)
- 1 cup rolled oats (use gluten-free if necessary)
- 3 tablespoons chia seeds
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cardamom , or more to taste
- 1/4 teaspoon cinnamon, or more to taste
- 1-2 small ripe pears, diced (for layering)
Directions
- Prepare the chia seed jam: In a medium pot, stir together the blueberries and maple syrup until combined. Add a dash of salt. Simmer over medium-high heat, uncovered, for about 8-10 minutes until softened (the berries will release a lot of water during this time).
- Add the chia seeds and stir until combined. Continue simmering and stirring frequently (reducing heat if necessary to avoid sticking) about 8-15 minutes longer, until most of the water cooks off and the jam reduces in volume. it will look thickened.
- Remove from heat and stir in the lemon juice. Transfer the mixture to a bowl, uncovered, and into the fridge until cool, for at least a couple hours. For a quicker cooling method, pop the jam in the freezer, uncovered, for 45-60 minutes, stirring every 15 minutes, until cool.
- For the vegan overnight oats: In a medium container (with a lid) or in a medium bowl, stir together the entire can of coconut milk, oats, chia seeds, maple syrup, cardamom, and cinnamon until combined. Cover and chill for 1-2 hours, or overnight, until the oats soften and the mixture thickens. Stir to combine before using.
- Layer the chia jam, overnight oats, and diced pear into small jars. Secure lids (or cover with wrap) and store leftovers in the fridge for up to 3-4 days. The chia seed jam will keep in an air-tight container in the fridge for up to 2 weeks. Also, leftover jam can be frozen in plastic baggies and it thaws beautifully.
Nutrition Information
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PS – Thank you for your enthusiasm regarding my 2-Day Meal Plan! I’m so thrilled by your response and hope to do another in the future.
This looks delicious. Which jars do you use? I can never seem to find the perfect size. Thanks!
Well…I’ve like literally just kind of found your site (well…thats not entirely true, your recipes have turned up on my e-doorstep a redicuously serendipitous amount of times..you have been in my home more creepliy times than I realized!)
Anyway , point being, so I finally, after eating unknowingly one of your recipies yet again (at a child birthing education center fundraiser last Saturday I was sponsoring and attending) that my friend had contributed the particular dish to the table (your sweetpotato vegi patties with peanut sauce?)…where the woman in line before me commented as we both hovered drooling over the plate “omg these are Soooooo good, I had them at this last year, I know!” I harassed my friend this week for the recipe (I agreed with the lady in front) and she linked me to you.
So…fast forward, I download blogloving app and finally “follow”, and sign up is my next step…but the BIGGEST thing that’s made it cyber/virtual love…is that not ONLY are you awesome at what you do…but you share your “behind the scenes” secrets of your virtual success. That is so rare and so socially contibuting. I am gobsmacked and instantly professionally “in love”. You are a rare gem and I am officially cyber swooning. Prepare for some serious cyber staking…in the friendly casual professional scuff the dirt awkward kind of way. Totespromise ✌
Thank you interverse, you never fail to bring me new wonderful worlds.
What a beautiful and healthy breakfast!! I love how you stepped up overnight oats with the addition of cardamom… it’s one of my favorite spices! :)
This looks so good! I can’t wait to try it!
And I can totally relate to you about the food photography! I have five boys (two grown ones), work full time, and am also running three websites, one of which is a food blog. Trying to develop recipes, cook them, and then shoot them gets pretty wild, especially when kids and husbands want to eat what I’m trying to photograph! They hear the “click, click” of the camera and come running, knowing something good is going to be available soon!
We just do the best we can. And you did a wonderful job with these!
Kim :)
Oh my goodness… I literally JUST made blueberry chia seed jam yesterday! Great minds think alike, hey?! I always love reading your posts on food photography, and I am literally vibrating with excitement at the prospect of browsing the pages of your new cookbook to see the masterpieces that you and Ashley have put together! On the note of you killing it with iPhone baby photos, I whole-heartedly agree. I find myself going ‘awwwww!’ with every single one! :)
Angela,
I love how you explained what you did to your photos! Soooo many good tips in this post for my own food photography – thank you! I also take photos quickly sometimes – but that’s just because I want to eat! I have yet to get a photo of these walnuts and oat pancakes I’ve been making because I just can’t wait to eat them! Can’t wait to make your overnight oats!
I adore these pictures Angela! I am in the same boat, I try and shoot my pics when the babe is napping, but sometimes thats not practical (if I want to shower/clean/make a phone call, anyway!). I love this combination, cardamom is so lovely with oats!
oh my goodness. This looks absolutely divine. I absolutely love the jam and I’m assuming a lot of fruit jams would work with this. Any suggestions for spices to swap with the cardamom? Check out my new blog if you every get a chance :)
I have a few upcoming ultras on my schedule this summer and I have been wanting to add more chia seeds. The chia seed jam will be PERFECT to eat even on it’s own in workouts. Thanks for another great recipe.
Madly in love with cardamom, I need to try this!
Gosh, I just love your site and this looks AMAZING:D
I keep meaning to try chia jam! Maybe this weekend…..
I think that the metal background would work with a more colorful dish. Something that pops with orange, red, green etc. I’m specifically picturing a dish with greens and a variety of peppers.
Love your recipes!! I live in your area and wonder if you mind providing the brand of coconut you use? Most organic canned coconut seems to have added guar gum to their ingredient list and from what I’ve read that isn’t helpful when making coconut cream. Thank you for pouring your heart and sole into these recipes.
I have a confession. I’ve never had chia seed jam! I think that needs to change ASAP!
I’ve always thought your photography was gorgeous and it still is!
I love the jars!! They look so much better than the tupperware ones I use.
I don’t have a baby and my time for photography (and photography skills for that matter…) are still limited. I think a lot of us will value your real rather than ‘perfect’ approach :-) These parfaits sound delicious too!
Just fed this to my toddler for breakfast- instant hit! Thanks for the delicious recipe.
Wow! That blueberry jam looks incredible! Can you use every desired fruit to make the jam? Looks so good! & I love that you used coconut milk instead of almond milk. I have never tried VOO with coconut milk but it sounds deliscious! Actually, I just went and bought coconut milk so I am going to try it one of the coming days!
I used frozen peaches, for the very scientific reason of because I had some, and it worked great!
I like how you tell the process of taking the pictures! and it looks delicious!
I love your idea about adding a layer of banana soft serve in this parfait. That would be delish! :)