summer breakfast

It’s hot. Summer is hot, proven by my social media feed filled with people posting photos of their car thermometers or screenshots of their weather apps. (do you remember winter….and the ice and snow? yeah, me too.)

It’s that wake up hot,
…go to bed hot, kind of hot.

If you’re like me and you don’t like a big breakfast (and if you can remember to prepare this before bed, which I know I’m asking a lot) this is my new favorite breakfast treat.

I know, there’s a billion recipes for these online. In fact I even saw pre-made “Refrigerator Oats” at target last week.

Some call for cute mason jars or fancy spices and yogurt

But, after experimenting and testing different methods my favorite recipe is this:

OVERNIGHT OATS:

in the smallest of my Pyrex Snapware (the little orange one):

1/2 cup gluten free oats
1 Tbls shredded coconut (unsweetened)
a few blueberries
some chopped pecans
1 Tbls maple syrup (agave, or other liquid sweetener will work)
1/3 cup milk of choice (coconut works great!)

Don’t stir, just snap the lid down, refrigerate overnight and in the morning you have a cold refreshing, (gluten free, dairy free) nutritious breakfast!

Of course the options to modify this are pretty endless; I find that the combination of the crunchy (pecans) and the sweet (blueberries) with the texture (coconut) make a great balance.

Enjoy! And stay cool 😎

 

 

 

All images © 2013-2017 Jeannie M. Starks / two daisies life

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