This here is the perfect summer breakfast.
Now, I love oatmeal just as much as the next girl. (Actually, that’s a lie. I love oatmeal way more than the next girl, unless I’m sitting next to my BFF Melissa. We compete for the title of top oatmeal lover.) But here in June in Texas, when it’s usually 300 degrees outside with 200% humidity, a bowl of hot oats isn’t exactly what I want when I wake up in the morning. I’ve been subsiding by putting raw oatmeal in my morning smoothie, but my blender broke on Saturday! It didn’t actually break, but when I tried to make a super-large smoothie for two and turned the blender to high, there were sparks. And while I obviously think my smoothie-making skills are on fire, I don’t need to see actual flames. Therefore I think it’s time for a new blender.
Yet I digress. Bottom line: no blender = no smoothie. And no desire for hot oatmeal = overnight oats! Last night before bed, I mixed together 1/3 cup rolled oats, 1/3 cup milk, and 1/3 cup Greek yogurt. I added a shake of cinnamon and 1/2 a tbsp. of chia seeds, then let it sit overnight, covered, in the fridge.
This morning, I added 1/2 a banana, sliced, a handful of blueberries, and a handful of raspberries. Then, I mashed the other half of the banana in a small bowl, added a tbsp. of almond butter, microwaved for a few seconds, and stirred, stirred, stirred until I had a glorious sauce. Lastly, I sprinkled on a wee bit of granola.
Healthy, delicious, filling, and refreshing. Perfect summer breakfast.
