Back to Reality Breakfast

While we ate delicious meals during our vacation, my diet definitely suffered- especially breakfast.  In the past week my morning meals have consisted of eggs benedict, massive breakfast burritos, and even an Egg McMuffin (the lowest of the low).

In an effort to get things back on track this week I made “overnight oats” for the first time.  Overnight oats is a version of oatmeal which is not cooked but rather served cold.  The oats cook, so to speak, by soaking in a mixture of yogurt and milk over night.  Once most of the liquid is absorbed, the mixture thickens into a creamy consistency.  Topped with fruit and a mild sweetener, it delivers far more nutrition that anything I ate in the past week.  I topped mine with strawberries, asI’m set on consuming as many as possible while they’re in season.  However, if you are  banana and peanut butter lover, that combo would serve as an excellent topping as well.

Overnight Oats adapted from Peanut Butter Runner

Makes 1 serving

1/3 cup rolled oats

1/3 cup greek yogurt

1/3 cup milk

1 T ground flax seeds

1/4 tsp cinnamon

honey and strawberries for topping

Stir together all ingredients together except for the honey and berries.  Let sit in the fridge overnight (or at least 3 hours).  Before adding toppings, you may want to add a bit more milk as the mixture will be very thick.