les Davey de France

Alan and Pat live and work in Bordeaux. Alan is a pastor and Pat was a nurse. Now we work with UFM worldwide. Read on! (If you'd like to know what took us to Bordeaux, then start with the archives from September 2004)

Friday, December 09, 2016

Overnigh dodes

Lots of recipes are being suggested for overnight oats. I always eat porage for breakfast and I am very happy to continue doing so, ringing the changes by adding mashed banana, sliced pears and a couple of squares of chocolate, etc...

But never let it be said that I am an old-guard stick-in-the-mud reincarnation of Colonel Blimp, living in the past and unwilling to try anything new! I tried overnight oats.

This is what you do (for the recipe I tried):

In a jar you put a teaspoonful of peanud budder (peanut butter) and a teaspoonful of honey.
(They also added chia and flax seeds, but there is reason!)

Then you add 3/4 cup of milk and shake as if your life depended on it. This will disperse the peanud budder throughout the milk (ha ha! the glob of peanud budder just sank.)

You then add 1/2 cup of oats, screw the top on the jar and leave in the fridge overnight before eating in the morning.

Well it was OK. I may try this again in the high summer when the thought of hot oats in the morning is unappealing.

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