Now that the weather is finally warming up, I no longer feel the desire to start my mornings with a hot breakfast. A small bowl of oatmeal and a yogurt is generally my meal of choice in the mornings, especially when I'm running off to an early class (8:40 enviro sci—ew). But spring has sprung here in the city, and my breakfast preference has now shifted to a chilled oatmeal that is even simpler than a warm one.
I prepare a few of these in advance every week because they are great for grab and go situations, and it helps me avoid skipping the most important meal of the day. After all, there is a reason every mom is a drill sergeant about not skipping breakfast. Learning how toxic waste travels through soil is rough enough. Doing it on an empty stomach? Not gonna happen.
¼ cup dry oatmeal
½ cup milk (dairy, almond, or soy)
¼ cup Greek yogurt
¼ tspn vanilla
honey to taste
½ tbspn chia seeds
½ cup chopped mango (fresh or frozen) divided in 2
- Combine oatmeal, milk, yogurt, vanilla, honey, chia seeds, and half of the chopped mango
- Place mixture in the fridge overnight
- Before serving top with the second half of the chopped mango