I cooked!

Okay, not really, as this recipe does not actually require cooking—and that’s the beauty of it! But it came out really well, so I wanted to share . . .

See, it turns out that the GCM and my living situation this summer not only has us with minimal cooking time—we have limited cooking facilities. It has not been pretty. So naturally I was pretty pumped to be at the parents’ house for a day this weekend and have access to a proper kitchen. I took advantage and prepped a bunch of stuff for the GCM and I to bring back up to the cabin and eat for a couple of days, at least.

Last night I made this breakfast-to-go extravaganza for Mini, the GCM, and I. This was my first attempt at “overnight oats,” and they got three thumbs up. Yay! I love recipes like this one that can be prepped ahead of time and stored to eat for a few days afterwards.

I would estimate that this ingredient list makes 5 servings of hungry-athlete proportion.

Overnight Oats Breakfast-in-Car Extravaganza!

Ingredients:

3 cups gluten-free rolled oats

3 cups unsweetened vanilla almond milk

1.5 tsp cinnamon

6 heaping tbsp vanilla brown rice protein powder (about 72g protein total!)

2/3 cup chopped roasted almonds

3 tbsp honey

3 bananas

Instructions:

Mash the bananas, then add all other ingredients to the bowl and stir until completely blended. Store overnight and enjoy the next day—or the day after! You may want to add a bit more almond milk in the morning; we liked the consistency of these as-is, but it’s a matter of personal preference.

Ready to eat in the car on the way to swim this morning!

Tomorrow we’ll do gluten-free bagels with peanut butter on the way to swim and bring our overnight oats for the swim-bike transition—yes!!