Monday, February 6, 2012


Life is messy.

Being a second semester senior...yeah, not as freedom-ful as everyone seems to make it out to be.

Which is why I've brought you a picture of my breakfast this morning.

Overnight oats are one of my absolute favorite things in the world. The idea is to soak old fashioned oats (don't get those pre-cut up oats that claim to be instant, old fashioned stand up much better to this method) in liquid overnight in the fridge, then pop them in the microwave for a minute or so in the morning for fresh, hot, oatmeal!

Bonus: they are separate grains, not gluey porridge. Though if you're into a runnier breakfast cereal, just add more liquid.

AND, I managed to find the time to toast some walnuts this weekend, so this is a complete breakfast, with:
starch (oats)
fruit (blueberries here)
protein/good fats (nuts and milk)


Overnight Oats:

1/2 cup oats
liquid (to cover)--water, milk (any type), apple cider, etc, though I'd stay away from acidic juices like orange juice
sweetener--brown sugar, maple syrup, honey, etc.
fruit--banana, applesauce, blueberries, raisins, strawberries, etc.
nuts (optional)

*This is obviously the most precise recipe ever written and it will take you hours to recreate in your home kitchen.


1. The night before, cover the oats with the liquid in a microwave proof bowl, bigger than you think you need.
2. The next morning, microwave for 1-2 minutes (depending on the power of your microwave). Watch to make sure it doesn't boil over if it's your first time so you can get used to bowl size and how powerful your microwave is.
3. Top with sweetener, cinnamon, fruit and nuts (if you like). Use what you have and what you like!!

(This bowl had maple syrup, blueberries, toasted walnuts, and was soaked in milk. But another combo I love is strawberries, honey, and a squirt of lemon juice. Experiment!)

Inspired by a farro porridge I had at Le Pain Quotidien. It was awesome:

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