January 16, 2017

Almond Banana Overnight Oats

Hello Monday!

I’m thankful there are no classes today because thank you MLK Jr.! We thank you for being courageous, being a light of love in the world, and choosing to be brave. It’s another reminder for us to be love and see love, because there really is so much love around us.

Let’s get to a few random things first-

This morning there is ice everywhere outside here in the midwest. Thankfully we went grocery shopping yesterday because we were lacking many essential ingredients to create or eat anything. (Note: this was a family grocery trip, which we all know can be eventful with multiple opinions, potential of losing people, and random conversations. We only backtracked through the store once, so I call that a success) We’ll be staying inside today. So if you need to go outside- well, just see if you can stay inside.

Also yesterday the kids had swim lessons and then we watched those two crazy games of football. I mean, we mainly watched the Cowboys game because there just wasn’t enough energy or oxygen to fully invest in another game in the same way. We wore our Cowboys shirts in support and we had hope until the very end. The very end. Oy vey.

So today starts a new day.

An Almond Banana Overnight Oats day!

If you follow me on instagram, you saw that I posted a picture of it this week. While overnight oats are obviously designed for breakfast, I personally have taken a liking to them for lunch as well. Why? Well lunch time is when I’m usually multitasking way too much and when this is available, it’s one less thing to think about. It’s already prepared, it’s healthy and it can be portable.

The origins of this recipe came from the kids cooking class at our local Hy-Vee. (Note: this is not a sponsored post). The class was excellent and I will share more about that soon too (things to look forward to this week!)

However the original recipe has been modified. Here’s what I did.

Almond Overnight Oats

Serves 1

Ingredients:

1/2 cup of almond milk (I used unsweetened)

2 1/2 teaspoons of chia seeds (I used the dark seeds)

1 teaspoon flax seeds

2 Tablespoons of almond butter

1 Tablespoon of maple syrup

1/2 cup of rolled oats

*Sliced bananas and sliced almonds for topping

Process:

Mix milk, chia seeds, flax seeds, and almond butter together. It doesn’t have to be full mixed, because it’ll be hard to do. Then add maple syrup and oats. Fully submerge oats in milk.

Seal container with an air tight lid and store in frig for at least 6 hours.

When ready to serve, stir and combine ingredients. Add sliced bananas and almonds on top before eating.

Delicious! Enjoy!

 

Note: This is what I’m eating for breakfast this morning. I was so excited to share this with you this morning that I prepped some last night.

See you here tomorrow!

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