When my hands are tied up and time is of the essence, I’ve been relying pretty heavily on two things.
Theme number one: snack plates
Veggies, meatless meatballs, Stubb’s BBQ sauce, Mary’s Gone twigs, sweet potatoes, daiya cheese, GF tortillas…
This was a meatless meatball round (WF / 365 brand is bomb). I go through phases with faux proteins. Beyond Meat strips are a fave. So are hard boiled eggs. But sometimes I just stick to nuts instead of a “meat” snack item.
These little plates are ideal for munching while P is not napping (and wants attention). I have eaten a million of these without taking pics. They’re my saving (grazing) grace. <– Tongue twister.
Theme number two: overnight oats
The thing about these bowls is that I never know where they are going to end up when I start making them.
Toppings / add-ins include (but are not limited to): raisins, coconut, banana, peanut butter, almond butter, goji berries, nuts, Udi’s granola, chia seeds, cinnamon, and almond milk.
I often end up with a series of 10 pics from the same bowl because I tihnk I’m done adding stuff and them I keep going…
See? This started as oats topped in raisins and shredded coconut.
Then I decided it needed some crunch factor (I’m all about different textures in my oats).
So I added Udi’s granola.
And then some more almond milk…because I can’t have a bowl that’s not overly soggy.
So then I wind up with this masterpiece! [And a million other photos of the process that I edited out]
I always start with the same base though. They’re called “overnight oats” for a reason. And that’s because I add hot water to the whole rolled oats the night before, let it sit for a while on the counter and then refrigerate them overnight. The next morning I have a nice blank canvas to work with!
It’s rare that I don’t add some kind of nut butter. It’s one of the best oatmeal add ins ever.
And at least some kind of crunchy ingredient. If not nuts and seeds, then granola.
LOVE overnight oats! I discovered this joy when I had to give up my true breakfast love, yogurt. I soak mine in rice milk all night. What’s your favorite GF tortilla? I haven’t found one that doesn’t crumble/taste like cardboard yet.
I have been eating overnight oats every morning for breakfast since bar prep started (eating mine now!). I make them on Sunday for the week and it cuts out about 15 minutes each morning, which is helpful when I go to the gym AND have to be out the door by 7:30 (speaking of, I should get going… haha). How do you make yours? Because I’ve been using yogurt because I like the texture but I think it’s too much dairy for my stomach…
I keep meaning to do the overnight oats thing, but I space it come nighttime. One of these days I’ll think of it! I’m sure it’ll make my morning routine SO much easier and quicker!
Great idea (overnight oats). Do you have to add more liquid to it in the morning? And do you just heat it up in the microwave or the stove? You are so creative with your concoctions! 🙂
I almost ate the screen – just finished a 15 hour day, dinner was a bowl of canned soup :/
Howdy to all x
Cheers
Lori
udi’s just redid theirs and i like them for texture (they are fluffy almost). they’re about as close as it gets to the real flour ones. rudi’s makes GF ones too, and they hold together better but they are weirdly slippery. like the texture is plastic-y (hard to describe). they still taste good though.
i dont measure it but maybe i will to post a recipe. although maybe not since part of the joy in making them is i can do it lightning quick at night while P is down and dont use measuring cups or anything.
i use oats, chia seeds, almond milk/water as the always base. add ins occur the next morning depending on what i feel like. nut butters, granola, trail mix, raisins, cranz, coconut, nuts, seeds, etc.
i may try lactose free kefir/yogurt next…that could be better for you in terms of dairy. or you could try coconut yogurt or almond yogurt or goat milk yogurt. all good for lactose free peeps.
oh for sure. do you have a crock pot? because if you do, this will blow your mind….
http://www.hungryhungryhippie.com/crockpot-steel-cut-oats/
makes enough for a long time, and its delicious. 🙂
thanks beth!
i dont have to add more liquid because i add a lot at night (so the chia seeds can have enough liquid to “gel”). but i often do add almond milk the next morning because i like it super liquidy. like soup almost. i dont re-heat it. its 100+ degrees here. im all about the cool breakfasts. but you could re-heat it on the micro no prob (dont use a plastic container though).
Okay, just curious about what you used for the base. Haha no need for a recipe, I just throw stuff in too. I’m going to look for some good non-dairy yogurts to try next week.
OMG, that’s hot! Hope you like living in Davis…a change from southern California.
I honestly LOVE most of the meatless meatball brands that I try. It always seems so weird to me that I actually crave/prefer the taste of the meatless version to meatballs that actually contain meat!
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