My new “thing” for breakfast is this overnight oat recipe. I had tried a few different recipes which had different ratios, no yogurt, less yogurt, no chia, etc., and not loved them. This one to me is perfect and keeps me going until lunchtime and beyond.
- Equal parts old-fashioned oats, non-dairy milk, and non-dairy yogurt (I quite like Amande vanilla in this context) — I generally go for 1/3 cup each
- ~1/2 tbsp chia seeds (optional, but it adds nutrition and a really nice texture)
- A dash of cinnamon and a tiny dash of salt
At night before bed, get your bowl ready. Mix it all up, pop it in the fridge, and in the morning you’ve got creamy, fluffy oatmeal that’s nice and cool, which is so nice in the summer.
It does well topped with some granola or a bit of crunchy cereal for a contrast of textures, and I always put a scoop of peanut butter (or any nut butter! Healthy fats!) and usually a 1/2 a banana or some strawberries. Local strawberries are amazing right now, like little juicy pieces of candy, so I’ve been loading up on those.
After a breakfast like that, you’ll be able to go forth and conquer pretty much anything. Paired with the beet/apple/cucumber/grapefruit juice here, I am practically able to leap tall buildings and save babies from burning houses.