Continuing with the breakfast trend of yesterday’s post, I thought I’d share another delicious treat I like to enjoy in the morning, especially because it also incorporates peanut butter! This breakfast was perfect for me while I was prepping for graduation because I was also trying to get rid of all of my food! Anyone who moves from place to place knows that the last few weeks are crazy when it comes to food — you’re going out to eat with friends that you won’t see for a while, yet you’re trying to get rid of all of the random food items in your fridge, freezer and pantry. The solution?
Overnight oats, my friends.
It’s really simple to make, but you have to do the prep work the night before. Well, you could do it the same day, but you have to wait for 30 minutes to actually eat it, so it’s better if you do it the night before. It becomes a quick grab-and-go breakfast too, making it even more glorious!
I know it doesn’t look like much, but I assure you, it’s delicious. I got the idea a few months back while reading Meghann’s blog at Meals and Miles, and now I have it every time I get to the end of a peanut butter jar. Which, I admit, happens more often than it probably should. Oops.
To make this yummy breakfast, grab a nearly-empty jar of peanut butter (or any nut butter) and pour in the following:
- 1/2 cup raw rolled oats
- 1/2 cup greek yogurt (I use Chobani’s vanilla. You could use regular yogurt, too.)
- 1/4 cup milk (I use Silk Pure Almond)
- Sprinkle of Cinnamon
- Any other mix-in you want, like berries or nuts.
Mix it all together, then toss it in the fridge for the night. Once you’re ready for your meal, just grab, give it a little stir and mow down! If you want a little more oomph to your meal, and you have the ingredients on hand, you can add granola or any type of fruit to the top of your oats mixture in the morning.
The breakfast satisfies me for a few hours, but I recommend having a healthy snack to munch on between breakfast and lunch. Whenever I have overnight oats, I usually find myself grabbing a few handfuls from this goodie bowl.
I love trail mix and this little puppy always hits the spot! There’s a mixture of raisins, dried cranberries, dried apricots and dates in there.
Have you ever had overnight oats before? What do you like to mix in? If not, what are some of your favorite grab-and-go breakfast ideas?
We all know how important breakfast is because well, we’ve had it beaten into our heads ever since we were little. But does that mean we all actually take the time to eat breakfast? Nope. I used to be one of those women who didn’t eat in the morning because I wasn’t hungry or because I thought it would help me lose weight. Little did I know that I was actually canceling out weight loss efforts that I made later in the day. I didn’t truly understand why until my mom, who’s a registered nurse, explained it this way:
When you wake up in the morning, your body has already gone six to eight hours without sleeping. It should be getting some type of fuel every three to four hours at least, so you’re potentially doubling the amount of time your body goes without food when you sleep. If you wait until afternoon to eat, your body essentially shifts into starvation mode because you’re denying it the fuel it needs to make it through the day. When your body kicks into starvation mode, it feeds on muscle instead of fat, which is exactly the opposite of what you want.
A light dawned on me when she told me all of this! She had been pushing me for years to eat breakfast, and I would try every once in awhile but then fall back on the “I’m too busy” excuse. Finally, I kicked my bad habit and now I can’t live without breakfast! Not to mention breakfast food is usually the most fun to make and I can eat it any time of the day. Eggs and toast for dinner? Yes, please!
As an avid peanut butter lover, I knew I had to incorporate more of the good stuff into my morning meals. I’ve had a lot of peanut butter and banana smoothies and my friend Nina introduced my happy stomach to peanut butter pancakes at Sanford’s Restaurant in Queens earlier this year, but I wanted something more. What’s a marvelous breakfast recipe that’s easy to whip up?
I mean, who doesn’t love french toast? (Except for my gluten-free friends, sorry!)
I whipped up this yummy (and extremely filling) meal the other day for Dustin and I. It only takes about 10 minutes to create and you can mix and match ingredients to make exactly what you want. Enjoy!
Peanut Butter French Toast
- 2 eggs
- 1 tsp. cinnamon
- 1/2 cup skim or almond milk (I used skim because it’s what was in the fridge)
- 4-8 slices whole wheat bread
- Peanut butter (I used Jif’s Natural)
- Cooking spray
- Syrup, fruit, yogurt or any type of topping you want
- Break eggs into a wide bowl; beat lightly with a fork. Stir in cinnamon and milk.
- Over medium-low heat, warm skillet or griddle coated with a thin layer of cooking spray.
- Spread peanut butter on one slice of wheat bread, then cover with another slice (you can coat this slice with pb too, if you want). Continue until you’ve made as many sandwiches as you would like.
- Place the sandwiches, one at a time, into the egg mixture until both sides are coated. Transfer sandwiches to skillet, cooking until bottom is golden brown. Flip and brown the other side.
- Serve with whatever topping you’d like. I used maple syrup this time, but think it would also go great with a medley of fruit toppings or greek yogurt.
What french toast creations have you made? What are some of your favorite breakfast foods?