Last night I had salt and vinegar kettle chips, dumplings, ribs, a can of coke, and a scoop of cookies and cream ice cream. Don't read that back to me, that's disgusting. But I also prepped my breakfast for days one, two and three of Lent. Overnight oats, based on the Oh She Glows Vegan Overnight Oats recipe, a wise recommendation last year from my girlfriend and guru of good eating. Bear with me - I am no food blogger.
3 heaping tablespoons of quick oats
1 teaspoon ground golden flax seed
1 teaspoon chia seeds
1 teaspoon hulled hemp seeds
A dash of cinnamon
Some pumpkin seeds
Some raw sunflower seeds
Unsweetened almond-coconut milk
Fruits - this week I've got frozen raspberries and blueberries
After dinner the evening before, throw all the dry ingredients into a mason jar.
Add milk to reach about an inch above the dry ingredients. Stir to get the milk and dry ingredients incorporated with each other.
Cover with the lid and leave in the fridge, you guessed it, overnight.
In the morning, empty the contents of the jar into a bowl, add the fruits and enjoy!
It's become my go-to breaky beyond my fast, because it satisfies the restrictions but is still yummy. A fantastic time-saver when you make several jars ahead of time. It was awesome in my last job when I had way-early shifts and had to eat breakfast at my desk.