foodies

Totes McOvernight Oatz

Hubs and I are going to start eating more in the morning and well we eat less in the evenings lately since we are cooking and barely have time.

We have one more year of middle school and then our world will change again. And that life-long question of why do all the old folks get up so early will finally make some damn sense. They have high schoolers that start at 7:30 am, meaning all will be up and competing with bathrooms, kitchens all at the same start. Maybe they will ride to school together which makes me a little sad, that neither one of us will be taking them anymore. Wait, if they can do it all alone, I won’t have to! Wait, I know they will need me to help sometimes, so best be ready.

No matter what, oats were what my grandpa ate every morning and he lived to 92. I think it was his military habit, but it included egg yolks, and figs. That’s too turbo for me, but I’m going to def drop some coconut, almonds, chia and fruit in mine.

Some recipes I might try:

As You Like It: Overnight Oats for Breakfast
Overnight Oats
The mixture will keep for up to two days — if you don’t add the banana, up to four days. However, once you are experienced, you’ll have no problem whipping up another batch midweek if needed!
Yield: 1 serving
Prep Time: 2 minutes; Active Time: 2 minutes; Inactive Time: Refrigerate overnight or at least 5 hours
Ingredients:
1/3 to 1/2 cup rolled oats
1/3 to 1/2 cup liquid of choice
1/3 to 1/2 cup yogurt (optional)
1/2 banana, mashed (optional)
1 teaspoon chia seeds (optional but highly recommended)
Toppings of choice
Method:
Add the desired base ingredients to a jar or other container and give them a good stir. Refrigerate overnight or for at least 5 hours.
In the morning, add additional liquid if you’d like. Once you achieve the desired consistency, add any toppings that you have on hand.

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