Happy Friday! Happy April! My computer played a not funny April Fools joke on me yesterday. It had a heart attack! My computer is only four months old, it’s so pretty and new and fast. And it died. The hard drive just stopped moving. I’m in mourning. You may ask if I back things up, and well, no. I don’t know why, as organized and responsible as I am, that I have never been a computer backer upper. I have basically everything but the last four months because I have my old computer that still works. The new one took over from there.
And lucky for you (and my sanity), I pre-wrote some posts for the next few days because I had a back log of things to show. So those are all set, like this one.
And while we’re talking about the blog, March was another record month for me. My 11th straight month of increasing page views, just one more to go until I hit one year of blogging. Can I do it again? Hope so! Thanks, as always, for visiting. Your comments and visits and Tweets make me happy to keep blogging. You know I’d do this whether you came or not. But viewers make me feel like someone finds it interesting.
I wanted to share my latest breakfast obsession with you. You see, I love a simple, cold breakfast. When thinking about breakfast, here’s what I want:
I want it to last until lunch.
I want it to come together in a jif.
I want it to be healthy and not weigh me down all morning. Between 350-450 calories is good.
I like things sweet over savory.
Foods I like for breakfast–yogurt, cereal, fruit, oats. Some combination of those. Breakfast is really important to me because I am a morning exerciser, meaning I am hungry for breakfast! No plain toast will do.
Last summer when I first started reading a lot of blogs, I saw overnight oats. I really never ate oatmeal much before, hot or cold. Honestly, I didn’t like that it takes two bowls for hot oatmeal–one large one to microwave or a pot and then a bowl if on the stovetop. And I don’t like burning my tongue. I had never heard of cold oats!
In the fall and winter, I figured out hot oats to make them how I like them, but it still takes about 10 minutes and it still burns my tongue.
Anyway, now that it’s hot again, I don’t like to sweat after a shower through breakfast. Hot oats are gone.
I experimented with a few combinations of cold oats, and have found the one I love the most.
Here’s why I like it:
It is sweet.
It is sooo thick.
It is versatile to what you want (berries, peanut butter, chocolate, protein powder, nuts, cereal, etc).
It takes zero time in the morning because you make it the night before.
It travels on planes! Airlines have not figured out what to think of this. Is it a liquid? A solid? Like toothpaste? They don’t know. I don’t either.
Here’s how it works (I apologize for not pretty pictures, I’ll work on it, but it’s not that pretty.):
Simple Overnight Oats:Ingredients:
1/3 C old fashioned oats
1/3 C Plain Greek yogurt
1/3 C almond milk
1/4 tsp cinnamon
1 T raisins
1 tsp flax meal
(top picture has 1/4 C canned pumpkin and no flax meal with Fiber One on top.)
added in the morning–anything you want, this picture shows a muffin crumbled on. This muffin. A crunch is nice.
Combine all ingredients in a tupperware if you want to take it somewhere in the morning, or in any bowl if you eat at home.
Place in refrigerator overnight.
Add your toppings in the morning.
The yogurt + milk is key. Too much milk makes it runny, too little makes it paste-y. The raisins really POP. They are fundamental. The banana adds a nice texture, and the oats really dissolve in the liquids. I can’t wait to try more combos. This has the most staying power of any recent breakfast. I love it!
My goal will be to get some better pictures. I’ve just been too excited to eat it and not tinker with lighting.
P.S. If you want to see how lighting changes a picture, check out these:
First one is flourescent back lighting in the kitchen, second is overhead room lighting, third is natural light outside.
Can you eat hot oats in the summer? What’s your go-to hot weather breakfast?