Hello, good morning! I’m just here for a quick follow-up post on breakfast.
This morning/last night I decided to finally try something NEW I’d seen on a bunch of blogs and on Pinterest and such: overnight oats. I thought the idea was so crazy because a) cold oats? and b) what about sitting in milk for a whole night turns the oats from dry and crunchy into nice and creamy?
Well, I am now a breakfast investigative reporter, and the overall verdict is that overnight oats are a great choice for a super instant breakfast: prep time is about 1 minute the night before and 0 minutes in the morning. It reminds me of a snack my college roommate Katie loved for after her long days of student teaching: dry oats mixed with I think peanut butter and chocolate chips to make kind of a no-bake oatmeal cookie bowl.
I used this recipe from Peanut Butter Fingers, mainly because it’s called Peanut Butter Oatmeal Cookie Dough, and who doesn’t like the sound of THAT for breakfast? My only change was that I didn’t have chia seeds (one of the many things we haven’t yet restocked our pantry with after moving back into non-suitcase life).
Here’s what the little oaties looked like last night:
(3/4 cup old fashioned oats, 1/2 cup 2% milk, 1 1/2 Tablespoons peanut butter, 2 teaspoons brown sugar, all mixed together, covered, and stored in the fridge overnight)
And here they are in the morning!
I added one more splash of milk and another sprinkle of brown sugar (me = sweet tooth) this morning, stirred it up again, and munched.
1. SO quick and easy
2. Very rich and yummy and filling
1. Since mornings are chilly (like I mentioned yesterday), I prefer a hot breakfast.
2. This recipe is definitely higher in calories than my usual oatmeal, which is made with water instead of milk and has about a 1/2 tablespoon of peanut butter. That said, I feel totally stocked up on carbs and protein for the day, and I think the cookie-dough feel satisfied my sugar addiction well enough for the morning, as well.
That’s all for today! Thanks for stopping in. 🙂