Yoatmeal

A few weeks ago, my awesome friend Alicia sent me a link to a post about something called "refrigerator oatmeal" and asked if I'd ever heard of it.  I, of course, being such a worldly food blogger, haughtily replied, "I eat that every day."*

Unfortunately, I didn't read the post past the title and therefore assumed that "refrigerator oatmeal" referred to oats soaked in some kind of milk (which I do actually eat most days for breakfast with fruit).

When I finally got around to reading the post, I found it was NOT oats soaked in milk, but in YOGURT.  Mind?  Blown, thank you very much.

What a freaking GENIUS way of combining my 2 staple breakfasts (oatmeal or yogurt) into one perfect combination of a summery, cool, nutritious, filling, and delicious breakfast.  I ate this every single morning on my vacation at Lake Lida.**  I used strawberries and blueberries from the farmer's market, raspberries from my backyard, and a half a banana.

This will continue to be my daily breakfast for the remainder of this summer.  Thanks, Alicia!

* I am a total snot who thinks she knows everything.

** OMG.  It was the most incredibly sunny, hot, and amazing 2 weeks at a lake cabin EVER.  I had the best time with lots of friends and family floating in the water, boating, and eating some really awesome food including walleye, grilled garlic lemon shrimp, grilled pizza, and tons of fresh fruits and vegetables.  I even made some KILLER fresh strawberry/blueberry daiquiris.  It's bittersweet to be home.

Yoatmeal, adapted from The Yummy Life

Serves 1

1/2 cup plain yogurt (homemade - with whole milk - is what I use)

1/4 cup regular rolled oats

1/2 tsp pure maple syrup (more or less to taste)

1/2 - 1 cup cut fruit (as much as you can eat!)

Mix everything together and refrigerate for at least 15 minutes to soften the oats, or up to overnight.  

ONE YEAR AGO:  Quinoa Patties with Poached Eggs

TWO YEARS AGO:  White Gazpacho

THREE YEARS AGO:  Quinoa Salad with Tahini Dressing