“I am never going to drink again,” “My boat will never go to Put-In-Bay,” and “I will never allow bananas on my boat” are just a few of the declarations my husband has made over the years. I reminisced on these as we tied the Double Trouble to it’s temporary dock on Put-In-Bay and headed over to meet our friends, mixed rum drinks in hand, while Jay expressed that he no longer cares if his charter fishing customers bring bananas on his boat.
As we placed our order for a couple rum runners while wading waste deep at one of the many Put-in-Bay pool bars, I reflected on my own “Never” proclamations. Promises that have long been broken like, “I am never going to drink again,” and “I will never swim in a pool bar.”
Things change, and thank goodness they do. I thought marrying someone who works only during the summer months meant we would never be able to take a vacation together this time of year, but there we were in the middle of July spending a few days in the small village of Put-in-Bay located on South Bass Island in Lake Erie.
Put-in-Bay is a hidden gem when it comes to Great Lakes destinations. Once you’ve arrived, you’d swear you were in The Keys. Beautiful historic buildings, kitschy tiki bars, and live music pouring out nearly every restaurant along the main street. We spent our time touring the island by golf cart, sampling local fare, and visiting the winery where Jay and I split a bottle of wine and a plate of cheese for lunch while we razzed him about how he had sworn off wine years ago.
When it was time to leave, we made the hour and a half journey back to Jay’s current fishing port in Lake Erie while discussing plans for the next time we’d be able to make the journey back. Something we had never done had quickly turned into something we were never going to miss.
In preparation for our trip, I made a couple jars of overnight oats to store on the boat. I love eating out for breakfast on vacation, but being that this was my first time on the island and I wasn’t 100% confident about the breakfast situation, I wanted to be prepared.
During these busy, hot summer months, I’m craving the simplicity that a jar of already-made cold oats provides. Just grab from the fridge, add a couple toppings and breakfast is served. This version utilizes fresh figs that have been popping up at the market lately. A healthy drizzle of tahini adds a rich nuttiness to the breakfast while chia seeds boost the nutrition content. This recipe will make 1 jar, but you can multiply this to suit your needs.
I hope your summer has been full of new adventures and your ‘never’ list is dwindling. If you try out this recipe, please tell me about it in the comments below. Enjoy!!
Tahini Chia Fig Overnight Oats
- 2/3 Cup Milk of Choice (I’m using macadamia, but dairy or any nut milk would work)
- 1/3 Cup Oats (I used quick cooking oats, but I also like the chewiness that rolled oats add to overnight oats)
- 2 Figs, chopped
- 2 Tbsp Chia Seeds
- 1 Tbsp Maple Syrup
- 1/4 Tsp Cinnamon
- 1/2 Tsp Vanilla Extract
- 6 Walnut Halves
- 1 Tbsp Tahini
Combine the milk, oats, chopped figs, chia seeds, maple syrup, cinnamon, and vanilla extract in a jar. Place in the fridge overnight or up to 3 days. When ready to serve, top with walnut halves and tahini. Enjoy!