Acai Overnight Oats

Overnight oats may be past trend, but they've become a staple in my house.  Easy for a quick breakfast on the run, tasty for a mid-afternoon snack, but most of all - perfect for the dorm room.

With simple ingredients mixed together the night (or a few nights) prior one can enjoy a healthy and easy breakfast that far supersedes any smooshy oatmeal from the college dining commons.

We sent Liv off with reusable empty jars, a package of organic oats, a bag of acai powder (we use the Navitas brand) and a few mix-ins.  She laughed at first and said she wasn't going to go through the trouble of putting the overnight oats together, but after a few weeks of dining commons breakfasts she called to asked for the recipe.

Sweetened to your taste, these Acai Oats pack a nutrition and fiber punch and can be tossed in a bag when you're running out the door.

Cheers to a healthy and quick breakfast!

Kim

Molasses Oatmeal Banana Bread - Vegan Recipe

Oh Banana Bread... how we love you!  Since the kids were babies, Banana Bread of all sorts has been not only a staple in our kitchen but also a vehicle to pump healthy ingredients into the kids without them really knowing it.

I've gone so far as to add spinach and avocado to recipes (with success I might add!), but we keep returning to an old favorite recipe (and spinach-free version...) - Oatmeal Banana Bread with Molasses.

Tender and flavorful, we easily removed the dairy when my son became intolerant, but would the old recipe stand up to becoming "veganized"?  Absolutely.

The banana and oatmeal bring a tender moistness while the walnuts add a touch of texture.  But I think it's the molasses that kicks this recipe over the top with a rich pop of flavor that leaves you simply wanting more.

Fabulous fresh from the oven, we've been known to demolish an entire loaf before the last slice cools.  However if you can save enough for breakfast the next morning, a toasted slice slathered with peanut butter and topped with sliced banana is pure heaven.

Whether serving to your plant-based friends or not, this recipe may rise to the top of your most used recipes once you give it a go.  

Cheers my friends, here's to banana love!

Kim

Banana Oatmeal Waffles - Vegan (But you'd never know it!)

Liv:  "Mom... can I have friends sleep over this weekend?"

Me:  "Sure.  Any special requests for breakfast?"

Liv:  "Ya.  They want the same waffles as last time, they loved them.  But they also said they're glad you don't make them eat vegan stuff.  Haha!  I didn't have the heart to tell them the waffles they want are the 'vegan stuff!'"

Many times vegan, or plant based, foods get a bad rap - sometimes deservedly so.  But I always chuckle a bit inside when I make that "weird vegan food" and people don't even know it's missing eggs and dairy.  I love having people gush over dishes and ask for recipes only to be surprised they are eating plant based and they love it.

And these waffles are no different.  Found on our breakfast table more often than not, these oatmeal beauties pair beautifully with a simple drizzle of maple syrup.  Want to dress them up a bit?  Sprinkle with raspberries and a dusting of powdered sugar like we did for the photos.  Or how about a lovely drizzle of Blueberry Maple Syrup?  That will surely do the trick.

This recipe makes 6-7 waffles in my waffle iron (yield may differ based on your waffle iron size, etc - we use a Cuisinart), which gives us breakfast and usually 1-2 left over.  For those we either freeze for super busy mornings, or, better yet turn them into one of my all time favorite things - Waffle PBJs!

~ Waffle PBJ:  Spread 1/2 of the waffle with peanut butter and jam (I like Blueberry Chia), fold in half and toss into a zippy sandwich bag for lunch that will make friends envious ~

But don't wait for weekend to make these beauties!  For busy school nights I set out the dry ingredients the night before, and in the morning mix together the almond milk, banana, and vanilla then add the dry, mix and we're cooking in no time.  Note - they may also be the perfect comfort dinner...

Enjoy the day my friends... balance and love always :)

Old Fashioned Iced Oatmeal Spice Cookies

Time has made the emptiness easier, but my boy is never far from my mind.  I know he's happier than ever... seriously, who wouldn't be living the college life in Santa Barbara with fraternity activities and a beautiful, smart girlfriend?  But I miss him each and every day.

And today he's coming home and I get him all to myself for a few hours.  We have a date to go beer shopping as he's found a few brews he thinks I will enjoy (apparently the fraternity has good taste...), and I can hardly contain my excitement.

His room is cleaned and his bed turned down, but most importantly the cookie jar is full.  College life may have introduced him to craft beer, but it definitely lacks in the home cooking category and I'm making up for that over the next few days.

First up, these Old Fashioned Iced Oatmeal Spice Cookies.  Crisp yet tender, the spice shines in these beauties, but it's the sweet glaze that really shoots them into the irresistible category.

These cookies travel well and bring the sweet life with you where ever you choose to take the.  I'll keep you posted how well they pair with the beer.  :)

Power Pumpkin Oatmeal

Oatmeal is a near daily affair in the Liv Life kitchen.  Wholesome and filled with fiber, oatmeal brings low glycemic carbohydrates while also bringing a healthy dose of protein to the table.  Said to help regulate blood pressure, lower risk of cardiovascular disease and decrease risks of colon cancer, oatmeal is an inexpensive breakfast (or dinner?) option  we love.

But... I've been told oatmeal is "boring".  Actually, it's "sooooo boring" (said with 16-year old eyeroll for full effect...).  And while I love the oaty grains, I guess I can see how it can get a bit old day after day.  Luckily, oatmeal is simply a blank slate just waiting to be adorned with the flavors of the season!

So today, we bring fall flavors and a dose of vitamin A-rich pumpkin to that blank slate.

Pumpkin - and it's pumpkin pie spice flavors - is also a favorite in the Liv Life kitchen, and as such a regular to our dishes year round (stock up on cans now for use in summer!).  And while we've had pumpkin oatmeal in the past, I'd simply forgotten about it until today.

Pairing a version of our Power Oatmeal (oats, flax, chia and hemp) with a scoop of organic canned pumpkin brought a lovely orange hue to the bowl.  Topped with a sprinkle of walnuts and banana as well as a dash of pumpkin pie spice today's breakfast was met with smiles all around. 

Apple Bran Flax Muffins from Bob's Red Mill (Back of the package)

I've been in a bit of a cooking rut lately.  With no imagination or inspiration, I see no problem with a bowl of cereal for dinner.  My family, however, sees things differently.

So last week I hit the farmers market and put soup to simmer on the stove.  The house smelled wonderful, which in turn left me feeling motivated and  I set to refilling jars in the pantry.  Nearly tossing the Bob's Red Mill Golden Flax Meal packaging, the recipe on the back caught my eye.

Apples, carrots, raisins and nuts.  Coincidentally every one of those ingredients had also been in my farmer's market basket.

Inspiration set in, and soon the oat bran, flax and flour mixed with a touch of brown sugar and cinnamon to perfectly complement the fresh ingredients.

Placing the muffins into the oven, the aromas soon mixed with the simmering soup and a bona fide meal was about to take place.

Browning beautifully, the baked tender muffins took a rest on the cooling rack and I allowed my motivation to take me to the gym for a quick workout.  Arriving home Liv greeted me with an enthusiastic "Mom!  These muffins are awesome!" as she proceeded to grab another.

Still feeling proud of my inspired soup prep I tossed together a small salad and actually set the table.

However my "Hey guys... what time do you want dinner?" was met with a "Oh... don't worry about dinner Mom.  I had so many muffins I'm not hungry."

Sigh.  At least soup reheats well.

And by the way.. so do the muffins.

Cinnamon Apple Oatmeal

Oatmeal ranks up there as a personal Liv Life favorite.  Be it for breakfast, dinner, or a quick afternoon snack, oatmeal's heartiness leaves me satiated, and it's nutty flavor brings a blank slate just waiting to be adorned.

I can't say the same for Liv though... while she is a fan of oatmeal, it doesn't reach a "favorite" in her ranking.  However, with the proper topping, I can move that ranking pretty darn high.

Topping oatmeal with blueberries and bananas is always a sure hit in her book, but frankly she'd prefer an old favorite - oatmeal with rainbow sprinkles.  As I'm not making rainbow sprinkles a "nutritious part of her everyday breakfast", her next request (months ago) was Cinnamon Apple.

I'd like to say I jumped right on that request, but alas, it went in one ear and out the other.  But thankfully my blogger friends have my back.

This month's Blogger C.L.U.E challenge of "Fall Fruits" sent me searching A Palatable Pastime's index for apples, pears and pumpkins.  And behold... the first thing that jumped out has put me back on the Best Mommy Ever path.

Sue's recipe for Apple Cinnamon Oatmeal is just what my girl-child ordered, and she loved it so much she actually had not one, but two bowls on Labor Day morning.

See?  My blogger friends have me covered, and Sue is simply amazing.  With over 40 years of cooking experience, her specialties lie with heartland and southern cooking.  She's won numerous recipe contests (understandably!), but what caught my eye was a feature on Debbie Field's e-zine.  How cool is that?  (I've had a little crush on Debbie ever since I tried her White Chocolate Macadamia Cookies when I was in college).

In any case, thank you Sue for making me a Super Mommy  in Liv's eyes again.  Your Cinnamon Apple Oatmeal recipe is so much better than anything out of a package and perfect for quick early morning breakfasts.  Liv sends her Apple Cinnamon love!

Don't forget to check out what the rest of the group made for the Fall Fruits Challenge!  
   

Liz from That Skinny Chick Can Bake

   

Kate from Kate's Kitchen

   

Christiane from Taking on Magazines

   

Heather from girlichef

   

Stacy from Food Lust People Love

   

Lisa from Authentic Suburban Gourmet

   

Alice from A Mama, Baby and Shar-pei in the Kitchen

   

Azmina from Lawyer Loves Lunch

   

Kelli from Kelli's Kitchen

     

Lea Ann from Cooking on the Ranch

   

Anna from annaDishes

   

Wendy from A Day in the Life on the Farm

   

Debra from Eliot's Eats

   

Lora from Cake Duchess

   

Kathy from A Spoonful of Thyme

   

Rebekah from Making Miracles

   

Lauren from Sew You Think You Can Cook

   

Aly from Cooking in Stilettos

   

Sue from A Palatable Pastime

Almond Butter Chia Protein Balls - Otherwise Known as Awesome Balls

Hospitals are no fun.  Unless you are coming home with a baby... but even then, the hospital part isn't so great.  And the food.  Seriously, they really expect you to get healthy on some the food they serve?

This week my 86-year old dad finally called Uncle and agreed with his orthopedic surgeon that the time had come for his knee replacement.  Dad is a tough guy and really hard to keep down, but anesthesia and he aren't best buddies.

Taking a little longer than others to expel the drugs from his system, yesterday's anesthesia brought waves of nausea to his otherwise very successful surgery.  For a man who never misses a meal (and yet he maintains a proper and fit weight), hospital food left a lot to be desired in his queasy state - they brought greasy meatloaf, butter slathered mashed potatoes with puddles of gravy and wished him Bon Appetit.  All a no-go in his book and he stuck with one Saltine cracker.

Concerned that his IV wasn't delivering enough nutrients and refusing the chilled bottle of Ensure purely based on the less than desirable ingredients, (sugar, salt and maltodextrin...??) I promised I'd bring healthy food.

He maintained he needed nutrition, not just calories, and I set to putting together something that brought a nutritional punch, helped with potential constipation issues due to pain meds** (see note below), but yet remained tolerable on the still slightly off tummy.

And with a few super foods and a medium sized bowl I created just the concoction.

Already a favorite, almond butter and maple syrup bring a tasty base that blends beautifully with rolled oats and flax.  Chia seeds add much needed potassium, magnesium, iron and calcium, and vanilla extract?  Well, that simply brings a taste of heaven to the mix.

Rolled into balls, these little bites pack the nutrition punch I was looking for, but it wasn't until my college boy arrived home from the gym and I ran down the protein profile for him that I discovered they are also irresistible.

Filling his summer days with hours at the gym, my son has morphed his body in ways I can reminisce about from my younger years.  Craving protein after his workouts he often turns to chicken, but touting my plant-based diet I've been teaching him plant-based protein sources and he's actually been listening.

Hearing almond butter, protein powder, oats and chia as I ran down my ingredient list he readily reached for one of the little balls topped with a tiny square of dark chocolate on top.  His eyes spoke before his words, and he proclaimed them "Awesome Balls" as I scampered to save a few for my dad.

Back to the hospital, the balls did indeed tempt Dad's appetite, and along with a bowl of organic blueberries and grapes he finally turned the corner and pushed those anesthesia meds from his system.

Seeing his roommate's eyes move from dad's Awesome Balls to his plate of chard and chicken we simply had to share, and my job was complete.  Moments later I left the two octogenarians chatting about their combined 122 years of marriage, heart surgeries and now new knee joints all while saying "Huh?" every few sentences as neither of them had their hearing aids in.

Funniest thing ever though, was walking out the door as the nurse entered and hearing the roommate say, "Hey... have you seen his Awesome Balls?"  Chuckling all the way to the car I think that night nurse had her hands full with those two.

Oatmeal Pancakes... on the Road! DIY Pancake Mix and Travel Options.

Welcome to summer!  That peaceful time of eagerly anticipated days of family travel, endless queries of "Are we there yet?" and the search for meals on the road.

While I love to travel, it's often hotel and restaurant food that does me in.  I can only take so many days of oil laden $18 (if we are lucky) pancakes and waffles, dripping made to order omelettes, and bacon on top of everything.

Being a mostly plant-based and dairy-free family (my kids are severely lactose intolerant making this an even more important issue to control) has its difficulties when searching for food to meet our needs.  Then toss in our travel for Liv's competitive dance team and finding not only dairy-free foods, but healthy options to sustain her through 10 hour plus days becomes nearly impossible.

But that's where a little DIY creativity finds us making our hotel neighbors positively envious as they find aromas of fresh oatmeal pancakes drifting through our adjoining doors.

Yes, I've taken to traveling with my own griddle!  A recent Amazon find of the Presto Liddle Griddle solved our breakfast issue with its small (read very packable) 8 1/2 x 10 1/2 inch cooking surface.

Traveling the last two weeks with Liv's team I planned ahead and pre-packaged several bags of our favorite pancake mix along with our new griddle.  With Almond Milk and syrup in the cooler, our plant-based pancakes were ready in minutes, and I'm proud to say I actually had a knock on the door from our hotel neighbors (a team member) saying she could smell them through the door and to please tell her we had extra!

With ingredients including oat flour, oats, chia, ground flax, and banana, these pancakes set Liv and her girlfriends off to a good start before competing, and if desired, the addition of an egg brings even more protein to the meal.  And... all for a small fraction of the price of the hotel restaurant.

Here's were I'm going to change subjects just for a minute and gush about our week!  You know that dream of winning it all?  The dream of scoring the highest score of the entire competition and coming home with an 8 foot trophy?  Well... that happened!

Pure excitement!  National 1st Place winner... Best of the Competition!

These girls attended the Star Systems Nationals in Las Vegas with over a thousand other dancers and finished the season with their large group contemporary number undefeated, and took home the highest score of the week.  Not a bad way to end the season!

For those of you following on our Facebook page, this is the same number you voted on for the Industry Dance Awards and the girls send their sincere thanks.

But back to the pancakes... which I'm thinking may have fueled the beginning of their day so well that I may be partially responsible for the win ;).  Whole grain, laced with cinnamon and banana, then drizzled with pure maple syrup.  Hotel breakfasts just don't get much better.

Coconut Strawberry Chia Overnight Oats... they're meant to travel! #DanceMom

Ahhh.... the weekend!  Those used to mean leisurely mornings sleeping to our hearts content, then casually mixing pancakes till light and fluffy while sipping a second cappuccino.  Yep, those were the days.  The days before I became a Dance Mom.

Now weekends are filled with before sunrise call times, fluttery false eyelashes, a world glittering with rhinestones and duct tape, and meals on the fly.  Many days our mornings begin in hotels which occasionally include a breakfast in the deal, however my lactose intolerant dancer usually can't partake in the dairy-laden breakfast fare leaving us on our own and with not a lot of time to go in search of a healthy meal.

But as any good dance mom does, we've learned to improvise on the fly.  Liv loves her homemade hotel waffles (yes... travel with a waffle iron!), but I'm not much of a morning person and don't usually eat until much later.  Hence, I'm frequently left to what I can fit into my cooler, and Overnight Oats have become my turn to morning meal on the road.

Mixed together before we leave home, I keep my jar on ice and make my way out to my car after I have Liv set in the dressing room.  Packing sides of walnuts and shredded coconut I can close my eyes and almost see myself in some luxurious location... after all, the show is all about illusion, and with Coconut Chia Overnight Oats you can send yourself to the tropics, even if it is only for a few glorious moments.

DIY Oat Flour

Sometimes we tend to make things harder than they need to be.  Oat flour for example.  I love it.  It lends a slightly nubby texture to many baked goods and brings a wealth of nutrition along with it.

But my local stores often don't carry it.  Hence, I found myself ordering online and paying more shipping fees than I care to admit to.  (shhh... don't tell my husband!)

And then I thought, "Why don't I just pop some oats in to the blender and make my own flour?".

And I did.  And I had oat flour ground to the fineness I desired for the particular recipe I was making in mere seconds (with no shipping fees!).

Want more of a nubby texture for your pancakes?  Don't process the aots quite as long.  Want a finer texture for crepes?  Blend a little longer.

Oat flour has become one of my go-to flours lately, and when I purchase gluten-free oats it reduces the gluten in our baked good.

 Long known to have cholesterol lowering benefits, (Oats, oat bran, and oatmeal contain a specific type of fiber known as beta-glucan - and since 1963, study after study has proven the beneficial effects of this special fiber on cholesterol levels), antioxidant compounds unique to oats, called avenanthramides are now being said to reduce the risk of cardiovascular disease.

And if that isn't enough, according to The World's Healthiest Foods, oatmeal also has the potential to stabilize blood sugars, enhance immune response to infection, lower type 2 diabetes risks, and protect against postmenopausal breast cancer.  #superfood

After reading all these health benefits, I'm even more inspired to kick up our daily oats and I've been substituting oat flour in place of a portion of the all-purpose flour in pancakes, waffles, muffins, breads, etc.  I've even been known to add a few tablespoons into Liv's smoothies and she doesn't have a clue.

So here's to oat flour!  Make your own and save those shipping fees!

DIY Oat Flour
A simple spin in the blender - I use a Blendtec (note this post is not sponsored by Blendtec nor has Blendtec given me a blender) and within a few pulses I have transformed my oats into oat flour.  I've also used a regular blender with good results, however I wasn't able to blend quite as fine as I wanted at times.

To prepare:
Place rolled oats (gluten-free or not) into your high-powered blender or regular blender.  Pulse until pulverized, then pulse a few more times to desired fineness.  Note, with a regular blender you may have to process for a longer time.

Store in an airtight container. 

Here are a few of our favorite recipes:

Double Blueberry Muffins with Lemon Glaze

  

Power Pumpkin Pancakes

Soft Oatmeal Bread  

DIY Pancake and Waffle Mix (aka - Hotel Waffles)

Overnight Almond Oatmeal with Chia and Maple Syrup

Once again I'm way behind a current trend.  Actually, I may be so far behind that the trend is nearly past, but I've finally tried Overnight Oats.

For months my blog reader has been filled with various versions of overnight oats.  From Pumpkin Spice to Orange Cashew, overnight oats are everywhere.  But... the thought of them somehow just sort of seemed distasteful.  Would they be overly mushy?  Would they be chalky?  Would they be just plain weird?

Nope to all the above.  Amazing, fabulous, incredible, irresistible, and perhaps even spectacular.

Mushy?  Not at all - a lovely smooth texture with just a little bit of an oaty bite.  Chalky?  Heavens no.  Not a speck of chalkiness in the cup.  Weird?  Maybe a little... but oh, so lusciously fabulous at the same time.

I am forever totally, and positively hooked.

Figuring I should start with a basic recipe - almond milk and oats - I reached for vanilla extract for a little flavor enhancement, but not paying attention, my vanilla turned out to be almond.  And a better mistake has never been made.

Textures and flavors blend together in this "ready when you are" breakfast (or lunch as it may be) creating a simply irresistible concoction I've enjoyed daily for the past week.

Topped with a handful of chopped walnuts and a drizzle of pure maple syrup, these overnight oats are setting a trend all their own.  #love

Yes... Liv really had her oats in a jar with a little string tied on it!  I think she's getting a little spoiled... :) 

Soft Oatmeal Bread with Oat Flour, Steel Cut Oats, and a Dose of Love.

Nothing says love quite like warm oatmeal bread fresh from the oven.  Soft, slightly sweet and slathered with a pat of butter, oatmeal bread brings a sense of balance to nearly any moment in your day and fills the recipient with a dose of needed love.  And this week as I prepare to send my baby boy off to college, I'm looking to fuel him with lots of love and good food, hence... we have our favorite oatmeal bread.

The bread has a history though, and I'm excited to be a link in its story.  You see a few months ago a girlfriend moved her aging mom from their family home and began the process of cleaning out decades of life.  As world travelers Cindy's parents had accumulated artifacts, souvenirs, and books from nearly every corner of the earth, and knowing my love of books she invited me to peruse the collection before they donated the leftovers.

Immediately my eye touched the stacks of cookbooks, and the first one my hand touched was a yellowed, paperback version copyrighted 1970 of Our Daily Bread, by Stella Standard.  Picking the book up a few handwritten recipes fluttered from the pages, but it was the notes carefully taped to the front cover that led me to the recipe on page 187.  A few recipe tips along with a water stained page had us making the recipe titled Cracked Oats and Oatmeal Bread the very same day.

Adapting the recipe for our dairy-free needs proved an easy task and our leftover steel-cut oats had the ingredients already one step ahead of the game.  Filled with the aforementioned prepared "cracked oat porridge" along with oat flour and whole wheat flour, the bread packs a healthy dose of whole grains.  A small scoop of coconut sugar serves to enhance the sweetness of the oats, and fresh from the oven our loaf lasted only a mere 20 minutes before satiated eyes begged for more for the next day.

As I wash that final load of clothes for my son and help him pack up those few last minute items before he heads out the door, I tell him I'll have a loaf ready for him to take to college with him.  He assures me there will be bread in Santa Barbara, but I know even he, my stoic and non-emotional son, may need a little dose of love that first day in a new dorm.  I'm sending it along.

Ancient Power Oatmeal with Chia, Walnuts, and Flax

We all know how good oatmeal is for us... but do you ever just get tired of it?  My son told me the other day "Don't ever serve it again!!  It's just SO boring!"  I'd say that's a challenge issued.  And so we've spiced up our oatmeal, made it more interesting and even made it healthier.

Long known to have cholesterol lowering benefits, (Oats, oat bran, and oatmeal contain a specific type of fiber known as beta-glucan - and since 1963, study after study has proven the beneficial effects of this special fiber on cholesterol levels), antioxidant compounds unique to oats, called avenanthramides are now being said to reduce the risk of cardiovascular disease.  And if that isn't enough, according to The World's Healthiest Foods, oatmeal also has the potential to stabilize blood sugars, enhance immune response to infection, lower type 2 diabetes risks, and protect against postmenopausal breast cancer.  #superfood 

After reading all these oatmeal benefits I felt even more inspired to kick up our daily oats, and stirring in a tablespoon of chia seed brought not only an interesting texture balance, but calcium, antioxidants, omega-3's and protein (chia is a complete protein containing all nine essential amino acids).  And then we added a little flax meal.  Adding more omega-3's, flax also benefits the cardiovascular system in addition to bringing anti-inflammatory benefits.  Don't forget about its boost to digestive health as well!

Top all these wonderful nutritional benefits with a handful of fresh fruit, a sprinkle of cinnamon (cinnamon can help regulate blood sugar, reduce LDL cholesterol levels, has natural anti-infections compounds, and can help reduce pain linked with arthritis) and a spoonful of chopped walnuts (more Omega-3's, benefits to diabetes and heart disease, can increase your sperm count, and may help in warding off dementia), and you have one extraordinarily heathful and tasty (non-boring) bowl.  Oatmeal is back on our table.

Ancient Power Oatmeal with Chia, Walnuts, and Flax
Filled with ancient grains and fiber-filled oatmeal then topped with fruit and nuts, this oatmeal is raised to another level.  Stir in a little vanilla flavored almond milk and you have a dish even your teenagers will get up for!
Printer Friendly

4 cups water
1 cups steel cut oats
3 Tbs ground flax meal
1 Tbs chia seed
fruit
cinnamon
walnuts
vanilla almond milk (we like Silk brand as it does not contain carageenan)

Bring water to a boil in a large pot on the stove.  While waiting for water to boil, pour the steel-cut oats into a small bowl.  Add the chia and flax, stir to combine.

When the water is boiling, add the oat mixture.  Reduce heat to medium low and stir.  Allow to simmer lightly until the water has been absorbed (about 25 minutes).  Stir occasionally

Ladle into serving bowls and top with your favorite fruit, a sprinkle of cinnamon and a spoonful of chopped walnuts.  Serve with milk of your choice (we love ours topped with vanilla almond milk!)

Liv Life Note:  If you think far enough ahead, start your oats before you go to bed! Simply bring the water to a boil and add the oat mixture.  Turn stove off and cover.  Go to bed.  When you wake in the morning, most of the water will have been absorbed and you just need a quick heating and maybe a little water added to have your meal ready faster.