(this post isn't a literal ode but I just used the word for alliteration purposes)
As we transition further into the fall season, my meal "go-to's" are changing as well. Namely, for breakfast. Throughout the summer, I had a bowl of overnight oats daily for breakfast. It was quick, easy, delicious and kept me full until lunchtime (the most important factor).
My love for overnight oats grew out of this recipe posted by the oatmeal guru, Kath. At first try, I was turned off by the glue-y texture but a little tweaking fixed that: I add a little more than 1/3 cup of unsweetened almond milk, I use vanilla greek yogurt to provide a bit more flavor, and sprinkle some bear naked granola (banana nut is my favorite flavor) for some crunch. For fruit, I would change it up from peaches, strawberries, plums, blackberries - any summer fruit I could get my hands on.
The recipe for all you non-clickers:
Overnight Oats (recipe courtesy of Kath)
1/3 cup dry rolled oats (I use the quaker oats kind)
1/2 cup greek yogurt (any flavor works, really)
1/2 cup milk (or almond/soy milk)
1 tbsp chia seeds (I use 1 tbsp of ground flaxseed)
Mix in a jar, bowl, or almost empty peanut butter jar, etc and stick in refrigerator. In the morning, add any other fruit you like and a healthy sprinkle of granola. Enjoy!
Now that cooler temps are quickly approaching, I'm trying to find a breakfast that will keep me just as satiated until lunch, warm me up in the morning and taste just as delicious. One would obviously think that I would switch to hot oatmeal but I like to save that for the weekends because I like to cook mine a little longer. For the past week or so, I've been eating whole wheat waffles (they have pumpkin-flavored ones now!) and eggs-in-a-hole (using the pioneer woman's recipe) with a piece of fruit on the side (usually a banana).
Have you tried overnight oats? Do you have seasonally-specific breakfasts?