Breakfast: my most monotonous meal of the day. Since I'm really not an early morning person, I rely on the convenience of cold cereal--Wednesdays and Sundays are reserved for All Bran, and the rest of the week features a rotating selection of Vanilla Almond, Maple Pecan, or Ginger Almond Cashew Trader Joe's Just the Clusters Granola cereal. On Saturdays, if I'm feeling particularly ambitious, I make oatmeal. My usual method is to microwave some quick oats and water, but lately I discovered overnight oatmeal. Instead of cooking the oats, you let them soak overnight in the refrigerator with milk and your choice of flavorings. The texture is slightly chewier than cooked oats for a nice change of pace. I prefer them on the soupy side, similar to cold cereal with milk. For thicker oats, try reducing the milk to 2/3 cup. The sweetness level is moderate and can also be adjusted to your liking.
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon brown sugar
- 1/4 teaspoon cinnamon
- 3/4 cup milk
- 1/4 cup frozen or fresh blueberries
The night before, mix oats, sugar, and cinnamon in a small container (about a 2-cup capacity) with a tightly-fitting lid. Stir in the milk and blueberries.
Cover and refrigerate overnight. In the morning, stir thoroughly and eat cold.
