Hot and Cold Oats
I’m not really sure what is going on with our Colorado weather. One day it’s 70 degrees and sunny, the next it’s gloomy, raining, bitter cold or windy. Or you know, a combination of all of those things. Those are fun days, my friends. Colorado weather is such a tease.
You would think I’d be used to it by now, but no, I certainly am not. And the fact that I never know what kind of weather I’m going to wake up to during Springtime in Colorado means I’m never prepared. And I don’t mean clothes-wise (although, I’m never prepared in that sense either, but that’s another story), I mean breakfast-wise.
What, like you don’t plan your breakfasts based on the temperature outside?
Cut to Monday morning when I woke up, got in a lovely 3-mile run, immediately followed by a hot shower and then having to blow dry my hair, plus the pleasantly warm temperatures outside. I don’t think I ever stopped sweating that morning.
And hot oats sounded excruciatingly sweat inducing. No.thank.you. And I had conveniently not planned to have cold overnight oats. Lucky me.
Hot and cold oats, aka hot oats, covered in cold milk. Cereal oats, if you will.
I usually make my oatmeal with 1 cup of almond milk so to make these colder oats I simply subbed half a cup of water for half a cup of the almond milk then poured half a cup over the oats afterwards.
Crumbled walnuts and blueberries, aka my life blood.
Is it just me or does this hazelnut butter appear as if it’s suspended mid bowl of milk?
This was refreshingly cooling after all that heat-filled activity. Plus I got to participate in my favorite part of cereal-eating: the drinking of the extra milk from the bowl. I used to be a strict non-cereal milk drinker but I’ve grown to love it. Maybe it was because my cereal of choice was Cheerios and the leftover milk tasted like it was full of sawdust…
And of course by the end of the day, it was pouring! Colorado, please get a grip already.