I have been toying with the idea of overnight oats for a while. Ever since I heard about them, really. What’s not to love about breakfast tailored to your day and tastes, being ready to consume the moment you wake up? I looked around online for recipe inspiration and tried my hand at a few crock pot versions that involved steel cut oats; they were revolting.
Every single time I tried the cooked oats, they were sticky and bland, and just plain gross. So I stepped away from that experiment, and pretty much wiped my hands of the idea. And then somewhere in my travels I heard about uncooked overnight oats using plain old fashioned oats. I was stoked about making up a batch.
The problem I was running into was making a batch of overnight oats for breakfast would negate the need for my daily morning green monster. What to do, what to do.
As luck would have it, today is my “First Wednesday’s” run. It’ll be my second time attending. It’s an event where a group of people show up on the first Wednesday of each month at the local running specialty store, that happens to be a block away from a paved walking/running/biking trail, and run 3 or 5 miles. It’s kind of fun to run in a group, even if I don’t yet know any of the other participants. Night running is amazing out on a trail too, with the stars above your head. Anyway, considering my evening run, I thought today would be a perfect day to switch up my meals with oats in the morning, and the green monster as a cool refueling treat when I get home.
So before bed last night, I made my breakfast. There’s no cooking in involved at all. Just mix your ingredients and refrigerate overnight - that’s all! Use more milk if you want a creamier dish.
1/2 Cup Old Fashioned Rolled Oats
1/2 Cup Organic Fat Free Milk
1 Large Banana, sliced
1/2 Cup Strawberries, slices
In the morning I added:
2 teaspoons Agave Nectar
1 teaspoon Canola oil
1 Tablespoon Flaxseed, ground
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