Good evening/night, I don’t know how but the time flies by during the day, yet drags on and on while I study…. so weird how that works! Anyway, I started today off with a nice four mile run. I attempted some strength training after, but wasn’t sure what I was okay to do so I kind of gave up. I know there will be good and bad training weeks. This week was kind of an epic fail so I’m looking forward to my long run on Friday and a new training week next week!
The gym was immediately followed by a protein shake which I forgot to snap a picture of, but it was the same as yesterday (1 tbsp dandy blend, 1 scoop chocolate whey protein powder, 1/4 cup iced coffee, and 1 cup unsweetened vanilla almond milk).
After the chiropractor (where I was finally cleared for strength training since my neck is doing well and banned from pylometrics since my hip is not) I had breakfast. This one was a new adventure for me, I made overnight oats but with steel cut oats and it turned out SOOOOOO good!
No Cook “Peach Bread” Steel Cut Overnight Oats
I LOVE steel cut oats because of their sweet and nutty flavor as well as their chewy and hearty texture. In fact, for a good while, I ONLY liked steel cut oats. Anyways, I am so glad that I finally got around to trying overnight oats with steel cut oats because it just gave me one more reason to LOVE overnight oats.
– 1/4 cup steel cut oats (quick variety-I used TJ’s)
– 1/2 cup unsweetened vanilla almond milk
– 1 tbsp almond butter
– 1/2 frozen peach
– 1 tsp honey or 4-6 drops stevia or other sweetener
– 1/2 tsp chia seeds
– 1/8 tsp cinnamon
– 1/8 tsp nutmeg
– 1/8 tsp pumpkin pie spice
1. Mix almond butter with steel cut oats. Add in the milk, sweetener, chia, cinnamon, nutmeg, and pumpkin pie spice. Mix all the ingredients well.
2. Top with slices from 1/2 a frozen peach.
3. Cover bowl with plastic wrap and let sit overnight (8 hours at least).
4. In the morning cut the peaches (which will now be syrupy and delicious) and mix up everything.
5. Top with more almond butter, almond slices and other fruit if desired. (I topped mine with blueberries I needed to use up.)
As I was happily eating breakfast I was thinking of all the reasons I was enjoying this recipe so much: 1) it used the peach that I froze when it was a little past its prime 2) it was cold so it matches Arizona’s “fall” weather (100 degrees plus) 3) it had fall flavors so it matched what the season is suppose to at least taste like 4) the steel cut oats were so hearty and the flavor was nutty so it reminded me of peach bread 5) I didn’t have to cook it. Basically this was my first “fall flavored” food and it was amazing. Bring on the pumpkin, chai, and butternut squash… I’m SO READY… even if it is 110 out still!
Recently, I’ve had pumpkin latte’s on my brain, even though I’ve never actually tried one. When I get to thinking about something there is no use in resisting, it is better to give in earlier than later! Speaking of coffee, I’ve been enjoying lots of flavored coffee while studying lately.
LOVED the hazelnut and the dark chocolate truffle. I like the caramel apple but not nearly as much, the apple kind of becomes a little intoxicating after a while!
Question of the day:
Have you had your first fall flavored indulgence yet? What was it?