This recipe may be the only good food related occurrence to result from being sick.
Even if that is the case, I'm OK with that. The above bowl has changed the way I view oats.
I used to peg oats as the cupboard corner loser. A grain who only shines on cold, rainy mornings--and even then, only when loaded with brown sugar and butter--or else, in cookies or bread.
Not the case! When left in the fridge overnight in a bowl with a little milk and some other friends, in the morning, plain old oats emerge made-over, classed-up, and a contender among breakfast cereals.
"So, you want me to eat a bowl of cold and soggy oats, eh?"
Of course not! I want you to eat a refreshing, naturally sweet, satisfying and nourishing breakfast. Like a smoothie, but without the jarring noise of a blender in the early morning.
Yields: 1 serving
1/2 cup oats
1/2 cup vanilla almond milk (dairy milk is tasty too)
1/4 cup water
1/2 banana, sliced
generous sprinkling of cinnamon
dash of salt
drizzle of honey
2 tablespoons of dry toasted sliced almonds (or other nut)
Place oats, liquid, banana, and spices in a bowl. Cover with plastic wrap and leave in fridge overnight. Let the oats work their magic, soaking up nearly all of the liquid and doubling in size.
In the morning, simply take your breakfast out of the fridge and top with honey and almonds, and a little more cinnamon if desired.