Remember when I spent the last three weeks writing about healthy eating and juice cleanses? Remember me telling you about all the fun events planned in June and July? Well the first fun event just wrapped up and I am in a tail spin. Luckily I two days before the next big happening. And please, this is not a complainant, I’m enjoying every moment of this crazy month! I did spend three weeks preparing!
My mom, two aunts, and cousin stayed with me this past weekend and we had a blast on the beach, at Smorgsburg, seeing Rock of Ages, shopping ’till we dropped, and exploring NYC by boat, train, foot, and car! I now know, my apartment can house five people. It was fantastic to spend so much time with my family, I feel like I get so little quality time with family; just a dinner here and there. Now my bucket is overflowing with family love!
My bucket is also overflowing with love for overnight oatmeal! I know I’m late to the game, but I love the texture, flavor, and ease. Toss all the ingredients in a jar the night before, shake, refrigerate, and eat in the morning. The combinations are endless. I love that this recipe is naturally vegan and could totally be gluten free. Plus it’s creamy, filling, and super tasty. I think everyone should start adding overnight oatmeal to their breakfast rotation, it’s made a firm place in mine!
One Year Ago – Strawberry Cupcakes
Lemon Blueberry Overnight Oatmeal
Adapted from Wonky Wonderful
Yield – 1 serving, 16 ounces
1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
zest of 1 lemon
juice of 1/2 lemon
1 cup unsweetened almond milk
1/2 cup blueberries, fresh or frozen