Greetings, my friends! When I was home in Florida a couple of weeks ago, I made the most delicious batch of overnight oats, and I would be remiss if I didn’t share it with all of you oat-loving readers before pumpkin products are no longer in stores. As you may know, overnight oats are incredibly easy to make and have been my go-to breakfast for many years. Let’s start with the super-simple recipe, and then we’ll get to a regular “What I Ate Wednesday” recap, showcasing everything I ate on a day this weekend.
Pumpkin-pie spiced overnight oats recipe
- 1/2 cup of pumpkin-flavored Greek yogurt
- 1/2 cup of oats
- 1/3 cup of almond milk
- 1 teaspoon of chia seeds
- 2 tablespoons of chopped walnuts
- 1 tablespoon of raisins
- A dash of cinnamon
- (If you don’t have pumpkin-flavored Greek yogurt, you can just add a couple of spoonfuls of pure pumpkin to plain Greek yogurt.)
Mix it all together in a bowl, cover it, and place it in the fridge overnight. In the morning, pull it out of the fridge about 15 minutes before you plan to enjoy it. Top with a banana or additional nuts. Eat up!
This week’s “What I Ate Wednesday” recap
As always, in the middle of the week every week, I like to take a moment to share a full day of all of my meals in pictures. I love to look at other people’s real food and perhaps you do too.
Today, I’m sharing a look at all of my meals from Sunday of this week, which was a rest day, when all of my food was prepared at home.
Breakfast at 9 a.m.
Easy like a Sunday morning. This meal included two white chocolate protein pancakes, topped with honey and a sliced-up banana. Served alongside some hot green tea, sweetened with stevia and almond milk. I had this breakfast both weekend days, because I had some extra time to stand over the stove with no morning obligations. While I usually make my own five-minute protein pancakes from scratch, these were from a pre-made mix by P28 Foods and were quite tasty.
Liquid snack at 11 a.m.
An un-pictured mug of green tea, fixed up with the good stuff.
Lunch at 1:30 p.m.
After more than three weeks away from my favorite lunch, I was super excited to dig back into this colorful plate, featuring a baked Japanese purple sweet potato, two runny eggs and some avocado. This lunch is perhaps the best combination ever. If you’re in a lunch rut, please give this one a try. You can totally make it ahead of time and take it on the go as well, even though you’ll want to cook your eggs all the way through when not eating immediately. Such goodness. Such goodness.
Dinner at 7:30 p.m.
Sunday-night dinner was compliments of Chef Dave, who did all of the preparations while I sat on the couch writing Monday’s post. We brought “taco night” back to our house for the first time in many moons. Shown above we have grilled chicken, sautéed peppers and onions and tons of guacamole on corn tortillas with black beans on the side. Of course, I enjoyed this meal with some red table wine. And it was perfection. Although I wanted to hold onto the leftovers for myself, I let Dave take them for lunch the next day, seeing as he did all the cooking.
Dessert at 8:30 p.m.
The night wouldn’t be complete without a sweet! I had a mug of vanilla almond milk, a couple of coconut-covered dates and some peppermint bark pretzels as a small but tasty final meal of the day.
And that’s all she wrote. It was a great line-up of eats and one I’ll likely repeat again soon. Have you have a great day, my friends!
Check out more food posts
Why the food pictures? Each week, “What I Ate Wednesday” is a chance for bloggers to showcase their eats to their readers. If you want to see more food recaps to get some meal inspiration, check out some of my posts from the past here.
Questions of the day
What’s your go-to breakfast?
When was the last time you tried a new recipe?