I like slow mornings.
I live for slow mornings.
And also? I love to meander in the kitchen to take my sweet time preparing our breakfast.
Because breakfast is the most important meal of the day, right? (Or is it lunch? No matter, they are all important.)
I want to feel nourished. And definitely not rushed.
Plus, I like to eat two breakfast meals. The first one is a lighter one, with foods that help ease my body back from rest into activity, like a green juice or yogurt with avocado sprinkled with some seeds. And then a couple of hours later, when my body is more ready to digest proteins, I whip up some eggs or sausage with some veggies to satisfy my need for more energy. ( This is based from what I read on the Body Ecology Diet website that for many of us, we really can’t digest proteins like egg until later in the morning, like 11 AM or so.)
So slow is lovely in the morning.
But let’s get real.
Not all of us have the luxury of doing this day in and out. And for many, a quick and satisfying breakfast is necessary.
Enter: The Easy Peasy Overnight No-Cook Oatmeal.
If you are wanting to wean you and your kiddos from those not-so-nourishing boxed cereals so something more substantial, but need it to be fast AND easy for those busy weekday mornings, this has got to be one of the easy-peasiest recipes I can think of that meets all those requirements.
- 1/3 cup of rolled oats
- 1/3 cup of grass-fed full-fat milk
- 1/3 cup of full-fat yogurt
- 1-2 tsp of chia seeds
- pinch of salt
Mix everything in a bowl (or a mason jar) and leave it covered in the fridge overnight. Get your beauty sleep and in the morning, an easy peasy and healthy breakfast awaits!
For this version, I added sunflower seeds (for those watching their oxalate intake), fresh strawberries, a few leaves of basil and mint chopped.
Liked it? I’d love to hear. Or if you have another version of this recipe to share, link below!