The next five months are going to be crazy. No, that’s an understatement. At this point in time my To Do List could wrap around the world at least twice. Graduation cannot come soon enough, in fact I have a sneaky suspicion time is going to flash forward to it and I will graduate looking like a zombie, hair resembling Helena Bonham Carter’s, wearing the same yoga pants for the last two weeks and my boyfriend’s creased old T-shirt. Charming.
So for those crazy next few months I’m going to have to scrape together the minutes to cook. In fact there may not be much cooking at all, rather assembling ingredients in a way that is pleasing enough to my tastebuds. I’ve certainly been consuming more sandwiches, salads and raw snacks lately because I’m usually reading or writing something for university. I go to bed too late every night and never manage to do everything on that To Do List when I lay my head down on my pillow.
For these reasons exactly this breakfast is a gift from above. You assemble it in under 5 minutes, leave it in the fridge while you catch up on your beauty sleep and in the morning–TA-DAH!–breakfast is ready for you to devour. Change the recipe as you like–use hazelnuts instead of almonds, raspberries instead of blueberries, or kiwi, apple sauce, mandarins, nut butter, anything you like! The combo listed here is simply my favourite.
Prep time: fewer than 5 minutes
50g porridge oats
approx. 200ml almond milk
a small handful of blueberries
1 tbsp chia seeds
some shaved almonds
a drizzle of agave syrup
Simply combine all ingredients in a jar or bowl, stir it all together, cover or seal and leave in the fridge overnight.
If you are in a busy or stressful time of your life right now, consider this my contribution to your well-being. You’re welcome, and good luck.