Breakfast is my favorite meal of the day, but having to be up at 5:30 am and at work by 7:00 means that I usually feel skimped on breakfast and subsequently extremely hungry almost all day, no matter how much I eat. I don’t get it. So this week I’ve really been trying to eat a better breakfast every day.
Yesterday morning I made a fried egg & turkey bacon sandwich on rye bread (Rye Bread <3), but that takes a little more time to prepare than I’d like to allow when I’m already rushing to get ready.
This morning, though, I might have eaten my new favorite breakfast–at least for when I’m in a hurry. I’m a little surprised too, because my husband eats cold oatmeal and I always thought it looked gross. Now that’s changed though. This recipe is so good, and it’s quick to prepare the night before. In the morning, all you have to do is grab and go.
Peanut Butter Raspberry Overnight Oats
All you need is:
- 1/2 cup of oatmeal
- 1/2 cup of almond milk
- A couple tablespoons of crunchy peanut butter
- About 1 tablespoon honey
Literally all you do is mix all these ingredients (except the raspberries) together in a mason jar and leave it in the fridge overnight. I added the raspberries on top.
These pictures aren’t very good and don’t do this breakfast justice. It was delicious. Sweet, tart, creamy, and crunchy all in one, and there are so many different variations you can choose from depending on your taste preference. I found the basic recipe from the blog Minimalist Baker, but I changed some ingredients based on my taste preferences and what I already had in my fridge and cabinet.
What changes would you make? Let me know in the comments. I’d love your suggestions for tomorrow morning.