Saturday, August 27, 2011

Don't Even Ask How This Happened


Hi there!  I hope your morning is off to a fabulous start.  I'm blogging from the couch, watching the birds fly outside my window, with an iced coffee in hand (of course).  If there is anything I love more about where I live, it's the giant picturesque windows that let light stream in everywhere.  What do you love the most about where you live?

Anyway, the breakfast agenda for today was oatmeal.  I set my oats, ground flaxseed and soy milk in the fridge, overnight of course, in what I like to refer to as one of my "oatmeal" bowls.....also known as the Anthropologie Latte Bowl.  I kind of want them all, since they come in every color under the sun...

So, I rolled into the kitchen, sleepy-eyed and only partially awake.  I wondered, what should I top my oatmeal with?  Hmm almond butter?  So boring.   Oh hey there macadamia nut butter that I barely ever use... and then I saw this...

OPI Diva of Geneva, if you're wondering :)

I just couldn't resist.... the rest, as they say, is history.


Birthday Cake Oatmeal

Ingredients

1/2 cup gluten-free quick oats 
2 tbsp ground flaxseed
1 cup soy milk 
1/4 tsp sugar
1 tbsp macadamia nut butter
1 tsp chocolate chips
1 tsp all-natural sprinkles (that's right, mine are dyed with beet, turmeric and spinach. LOVE it)
1 tsp shredded coconut

1.  Mix your oats, milk and ground flaxseed in a small bowl.  I recommend letting this sit in the fridge overnight - just to prevent it from exploding in the microwave.
2.  Microwave for 3 minutes, stir, microwave an additional minute.
3.  Stir in the sugar & macadamia nut butter.
4. Top with coconut, sprinkles and chocolate chips - don't forget that side of fruit :) 
5. Enjoy!




What's your favorite kind of birthday cake? 

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