So…. I’m still playing around with ideas for this blog (can I call this a “website”? “Blog” is still so WEIRD ahhh). At first I wanted a theme to my writing madness, but then I think I would be limiting myself as to what I want to write about. Instead, I’m going to embrace the randomness. Yesterday was a post about the oil crisis in Nigeria. The day before, visiting Grandma. A couple weeks ago? Cleaning out my room. 10 months ago? Eatings grits in Nashville, TN. And today?
What I ate for breakfast.
I know, right? Sorta lame. But you chose to read this, not me.
Incase you were wondering, I usually start off my mornings with CNN and coffee. And it’s always hot coffee. Always. Even if it is 100 degrees outside, there is something to say about slowly sipping on my Adirondack Mtn Loon Mug (i know) while watching more exposed pictures of Weiner, rather than blazing through a glass of iced coffee that I can top off in about twelve seconds.
In any case, hot coffee must equal cold breakfast, or else I’ll start sweating buckets before I even go out for a run. And since I have an undying love for oatmeal, I found a way to still enjoy it in the summer months. Alas: overnight oats.
So kids, this is the deal. This bowl of oats was soaked overnight with equal parts milk and yogurt, cinnamon, flax seeds, and strawberries & banana slices. By the next morning, the rolled oats have soaked up all the liquids and flavor, and BAM…creamy, cold, oatmeal heaven. Seriously. Try it! I even will give you a recipe!
1/3 cup rolled oats
1/3 cup milk
1/3 cup greek yogurt
1 tsp cinnamon
1 tbsp flax seeds
1/2 banana, sliced
Combine in bowl. Stir. Place saran wrap on top of bowl and stick in the fridge. Go to bed. Wake up. Eat with hot coffee–your body temperature will be balanced.
You can also play around with this recipe! I use flavored greek yogurt for extra sweetness; use plain and add honey. Throw in blueberries. Coconut. Peanut butter. Cocoa powder. Almonds. Almond milk. Do whatever, I totally support you.