-1 1/2 c or so regular oats

– milk of your choice, ½ to ¾ c

-Couple spoonfuls of no-sugar, vanilla yogurt

-Brown sugar to taste

-Large mason jar with a lid

Put everything in the jar and shake it up. Refrigerate overnight or for 15-20 minutes. You may have to add more milk depending on the consistency you like. Seriously, it’s 3 ingredients and takes under 1 minute to whip up! 

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In the winter I enjoy warm and cozy breakfasts. In the food archives on my homepage, I have a great recipe for baked oatmeal that I enjoy when it’s cold outside. I like to start the day with something cool and refreshing in the spring and summer.

I first ate cold oatmeal, (or overnight oats) in Chicago. When our kids were little we went to The Corner Bakery for breakfast and my kids couldn’t believe I ordered it. After all, it was cold and it was oatmeal. 

I’ve been eating and making it ever since. It’s nutritious, filling, and so easy to make. Sometimes I’ll make a big jar full and eat it for a few days. You can also make it first thing when you get up. It only takes 15-20 minutes to make a serving or two. 

When berries are in season, the oatmeal tastes even better! You can add whatever you like…a little bit of honey, brown sugar, flax seeds, peanut butter, dried fruit, or granola for a little crunch. 

It’s ironic that both my kids live in Chicago now, home and the origin of one of my favorite breakfasts. Enjoy! 

I know this is a post about a summer breakfast recipe, but today is July 25. That means 6 months from today is Christmas! It’s certainly something to look forward to! ..lol