Once upon a time, I lived in Kansas and spent my days wandering around a prairie counting spider webs.
I’d like to say I made that up, but I didn’t.
For ten weeks, I woke up at dawn, drove out to the middle of nowhere, and hiked through the grass with no one but myself to talk to. The summer as a whole was marvelous, but when I think about those days with the hot sun, endless boredom, and hundreds of spiders, it’s a little disheartening.
What isn’t depressing about those days was the food. You see, being by myself, there was no one to see how much food I consumed so I’d eat a quick breakfast before leaving the house, take a break for second breakfast, then later have lunch, eat a snack on the drive back, and be ready for dinner when I got home.
Second breakfast was typically overnight oats. The perfect cold, creamy, delicious meal to help me survive the long hour to lunch. If you haven’t tried overnight oats, you should change that now. They are a blank canvas to which you can add whatever your heart imagines from bananas, peanut butter, and chocolate chips, to pumpkin, maple syrup, and pumpkin pie spice. Here I piled on freshly picked blackberries and a drizzle of honey. So good.
[kindred-recipe id=”222″ title=”Overnight Oats with Blackberries”]