Good Day Brooklin!
Just the other day, a long time client of mine sent me the most amazing recipe. Summer is on us now and with the temperature soaring. It’s hard to muster an appetite for regular breakfast fare. Oatmeal lovers now turn their noses up at the same bowl they would have dived into back in February. This recipe, however, strikes the right balance of terrific whole grains while keeping it light for summer. Enjoy!
1 cup old-fashioned rolled oats
2 tbsp ground flaxseeds
2/3 cup non-fat plain Greek yogurt
2/3 cup plain unsweetened almond milk (or skim milk)
1 tbsp agave nectar
1/2 tsp ground cinnamon
You mix all the ingredients together in a bowl, cover with plastic wrap and stick in the fridge overnight. In the morning take it out of the refrigerator and add some blueberries or bananas or whatever fresh fruit you have on hand and serve. This recipe makes two servings.