Woof. Talk about a slow start to the week. As our flight home from Scottsdale was about to take off Sunday evening, I began to feel nauseous. Brushing it off as motion sickness, I didn’t think much of it … I threw up at least twelve times. Basically a living nightmare when you’re on a redeye sitting middle seat between two sleeping people. I couldn’t eat, drink or move from my bed all day yesterday. Another girl on our flight was ill and actually passed out in the aisle (this plane was a full-blown disaster), so I’m assuming I got some nasty bug that was going around. I’m exhausted this morning but able to keep down food so things are looking up!
Probably not the best choice to start a recipe post with a story about barfing but errr here we are …
I’ve been queen of the mason jar breakfasts lately between overnight oats and chia seed puddings. I wake up at 5AM most mornings and book it out of the apartment to teach so I’m LOVING breakfasts I can prepare the night before and grab the next day.
You can top this cinnamon raisin overnight oats recipe with whatever fresh fruit you want (or none at all). If I don’t do strawberries, I’ll typically go for blueberries. But get creative!
- 1 cup rolled oats
- 1 cup almond milk (unsweetened)
- 1 med banana, mashed
- 3 tbsp maple syrup
- 3 tbsp raisins
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Fresh fruit for topping (optional)
- Mix the dry ingredients together and then add in the wet. Refrigerate at least a couple hours or overnight. Enjoy cold.
Got any favorite overnight oats recipes? Share them in the comments!