This is going to be a quick post.
I just wanted to share a simple recipe from my breakfast routine. I love this as a work-day breakfast because I can prepare it the night before and just add toppings in the morning. It’s painless.
I love my sleep. I really hate having to get up early during the week to make meals. Fifteen minutes is my max. This recipe is perfect because it takes literally two minutes to prepare and then it just sits patiently in the fridge for my next move.
For this recipe, you’ll need a small container with a lid.
Start by adding a quarter cup of rolled oats to the container. Other types of oats work as well, but I prefer the rolled oats because those retain some texture after soaking overnight.
Add a quarter of a cup unsweetened milk. I use almond milk. If you don’t want nuts, just use rice milk instead.
Finish off with a quarter teaspoon of vanilla extract and 1/2 tablespoon of 100% pure maple syrup.
Cover and refrigerate for at least eight hours.
When you’re ready to eat, pull that container out of the fridge and chop up a whole banana in it.
Add an eighth cup of chopped walnuts.
Use a knife to chop up one brick of Lindt Excellence 90% Cocoa dark chocolate.
Finish with a half teaspoon of chia seeds.
I enjoy the mixture of flavors in this recipe. There’s the sweetness of the banana, the flavors of maple and vanilla, and the contrasting bittersweet chocolate and walnuts. Delicious!
Sidenote: I personally couldn’t eat the chocolate by itself. Just sayin’. It tastes great when it’s combined with other ingredients.