Tuesday, November 18, 2014

OVERNIGHT OATS #TuesdayTummy #HowTo



These days, there is no time for anything - and I'm a notorious breakfast-skipper, which screws me up mid-afternoon, and sends me running to convenience stores, craving for chips, because my blood sugar crashes, and then all sense is lost in my stomach area.

So I hear about overnight oats, and I'm like, what thaaaat? No cook oats? Leave-in-the-fridge overnight oats? WHATTT.

And so I tried it. In my first attempt, I didn't add enough liquid, and it was a bit smooshy and dry the day after. Also, in most recipes, they add the fruit the night before, which then fuses with the rest of the ingredients, but it just wasn't tickling my taste buds - it was a tad blah. I can't have boring breakfast food, because it will just make me want to turn to black coffee. Which send my blood sugar crashing like there's no tomorrow. Finally, last night, I decided to just "segregate" to contain the flavors. Well, I finally ate all my breakfast this morning. Welcome back, blood sugar!

INGREDIENTS

- 1/2 cup thick rolled oats
- 3/4 cup soy milk
- 1 tablespoon chia seeds
- chopped honeydew melon
- 1 kiwi
- 1/2 cup greek yogurt
- 1 tsp wild honey
- 1 tsp strawberry preserves

PREP

the night before:
Combine rolled oats, soy milk and chia seeds in a glass jar. Shake well. Store in refrigerator.

the next morning:
The oats and chia will have soaked up the soy milk. Pile the fruits on top of it, then topping off with the greek yogurt and adding the wild honey and strawberry preserves on the yogurt.

ENJOOOOY

What are your favorite quick and easy breakfast recipes?

Happy Tuesday to all the workaholics like me and Erica! x

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