We enjoy oatmeal. Must use gluten free oats because my Babe has Celiac Disease. So, I buy gluten free-organic oats from our local co-op, a very cool place to shop.
A few months ago I wanted to step out of the traditional oatmeal breakfast, you know, microwaved with fruit topping. Found a whole world of oatmeal breakfasts on-line and in the old fashioned library. One of the best assets in every city/town that I’ve lived in is the library.
Anyway, decided to make our version of overnight oatmeal. The meal is healthful and satisfying. The combinations of ingredients are left to your imagination. Try it with a teaspoon of cayenne pepper in the mix, to wake up your systems. We take it to work during the week in Corelle lidded mugs. I made it several times to sit in the fridge overnight and several times in the morning. Takes about two hours or so for the frozen fruit to thaw in the fridge so I make it about 6AM. (During the spring and summer months we’ll incorporate fresh fruit.) Frankly, we did not notice a difference in taste between the two “cooking” methods. There is a slight difference in texture though. Either way, the dish is delicious. If time is tight in the AM then make the dish the night before. I usually eat a banana and a slice of multi-grain bread topped with Smart Balance Flaxseed Light Margarine, with this breakfast.
One ingredient I incorporate is pecan nuts. You might be surprised to learn that pecans are the number-one commercial food crop in New Mexico and that New Mexico is second only to Georgia in pecan production. Who would have thought that pecans would out rank chili peppers in terms of crop production in New Mexico? I hope you enjoy this breakfast.
Post Script: The sugar content on the nutritional data is way off because I use unsweetened almond milk (zero sugar) and a half cup of Dannon Lite & Fit strawberry yogurt (6 grams).
Рецепт Oatmeal - pumped
American