I’d love to make all of my meals look like the picturesque delicacies that you would find at a 5 star restaurant; but, between work, class, and commuting time, this aspiration is far from practical.
During the week, I rely on Breakfast Parfaits and “overnight oats”.
– 1/3 cup Purely Elizabeth Oatmeal
– 1/2 cup hot almond milk (or other non-dairy milk)
– 1 tsp cinnamon
– sweetener of choice (optional)
– 1/2 tsp coconut oil
– pinch of salt
Toppings: pomegranates, blueberries
In a mason (or any glass) jar, stir all ingredients together. Place in the fridge. In the morning, top with berries of choice. Or, if you’re in a hurry, place the berries in the jar overnight with the oats.