overnight oats | Living Mint Green

My weekend came early this week – I’m using Friday as a personal mental health day. The house is mine aaaallll day tomorrow, and I plan on baking up some goodies with the help of my new KitchenAid mixer!

Okay, so it’s not the Artisan pistachio one I wanted, but apparently this version is better. For $289 instead of $600, fine by me!

I’ve been on an oatmeal binge this week. Last week it was Vans waffles, this week, oats.

Foodie highlight of the day: chocolate overnight oats

The night before, I combined

2/3 c oats

1 tbsp cocoa powder

pinch of cinnamon

1/2 c water (approx)

In the morning, I added a splash of almond milk to give it a creamy taste with a hint of sweet.

Toppings: vanilla greek yogurt and peanut butter. Desserty.

After todays little Kitchenaid splurge, Court and I had an easyonthepocketbook dinner, takeout veggie pitas and wine.

Tonights agenda: hot tub, tv, bed.

Now that the weather is getting slightly warmer, I’ve been cracking the bedroom windows at night. Cool, clean, refreshing air always guarantees me a good night’s sleep!

I started my day with overnight oats, which I made the night before by combining

1/2 c oats

1 tsp cinnamon

1/3 cup water

1/3 cup coconut milk

then placed in the fridge overnight to soak. In the morning, I topped my oats with a spoonful of Smuckers reduced sugar blueberry jam.

I recently attempted overnight oats made with Bobs Red Mill 5 grain cereal, yogurt, milk, pumpkin and cinnamon, but I couldn’t get past the gritty texture. Yuck.

I inhaled my lunch today

curried brown rice, peas, broccoli and wild salmon. I didn’t want it to end! For dessert, a pink grapefruit.

Later in the afternoon, I snacked on salsa and brown rice cakes mixed with two Laughing Cow wedges

I love Laughing Cows! I know they’re comparable to Cheez Whiz – a slightly classier version, but I they’re so tasty… and gooey. Don’t judge me.

At dinnertime, I was in a veggie-only mood and loaded my plate with half a baked potato topped with greek yogurt, parsley and green onion, broccoli, asparagus, and sauteed mushrooms drizzled in balsamic.