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
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 :)
What's your favorite kind of birthday cake?