(No-Cook) Swiss Oatmeal

Warmer weather makes me want to eat cooler food - as in chilled like salads & smoothies. If you follow me on Instagram you probably have noticed that I was on a smoothie bowl kick for a while. Then I had the Swiss oatmeal at Gregory’s Coffee (by way of recommendation from my team at work) & I knew I would have to work this into my morning routine at home.

Swiss oatmeal is served chilled, which makes it more appealing (to me) to eat during the spring & summer than a hot bowl of oatmeal (or anything for the matter).  Oh & you don’t have to cook it- that’s right a no-cook oatmeal. You only need to know how to cut up some fruit & stir & then get your beauty rest while it does it's thing in the fridge overnight.

It’s super simple to make & it’s another recipe you can use for that yogurt in your fridge too! This recipe makes enough for about 4 breakfasts. I stored mine in an airtight jar & portioned some out each morning during the week.

Banana Bread Oatmeal as Featured on Nat's Next Adventure

Sometimes I’m amazed by the people I’ve crossed paths with over the years. Natalie Thomas Friedman is one of them. Nat is an Emmy-nominated television producer, Huffington Post & Café Mom contributor & former editor & spokesperson for US Weekly (wow! I know!).  (Read about how we met here.)  She lives in New York with her husband &  ADORABLE daughter & is always in search of her next adventure & has just launched her newly designed blog Nat’s Next Adventure! It’s the perfect lifestyle blog if you’re 18 or 80. Check it out! Oh & if you’d like to grab this simple oatmeal recipe head over to Nat’s Friends page - it’s there!!

Thanks again for the feature Nat! Can’t wait to see what other adventures you take us on.

Quick Homemade Breakfast Oatmeal

We saw some family this weekend. Lucky for me, my family members are my biggest fans & they notice when things aren’t up to par - & usually tell me (thanks for calling me out Melissa Donnelly - I needed to hear it).  Lately, I haven’t been blogging a whole lot & that is going to change. Truth is I was sidetracked but other projects that I thought I wanted to try my hand at - & while they taught me new life lessons what I really learned is that this is where I want & need to be right now at this point in my life - here blogging about what I love on a daily basis.  So without further adieu, I’m posting more recipes & other things that lift me up more regularly. Will there be days where I don’t - probably - I’m human after all - but I will do my very best to bring you more of my original posts here. Thanks for sticking with me.

Today, I’m talking about breakfast - a meal that I can usually do without, but I’m trying to be better about eating it as it has been deemed the most important meal of the day.  The one person that I know who eats breakfast on a regular basis (for the past 87+ years!!!) is my Grandpa Paul.  He eats oatmeal everyday for breakfast, except for Sundays when he eats bacon & eggs.

Granted my oatmeal isn’t Grandpa’s - because I like more toppings (he just eats his plain). In the past I’ve eaten oatmeal - mostly instant. You know the package that you tear open & it has oatmeal & other dried counterparts in it - usually semi-identifiable.  Well guess, what Grandpa doesn’t eat that powdery stuff in the package - so I’m going back to basics & making mine from  scratch - well kind of - I’m using the microwave. Instead of taking 2 minutes in the morning to make your instant oatmeal this heartier & healthier way will take you about 5. I think the 3 extra minutes in the morning are worthy of knowing what exactly you’re putting in your body. Plus, it tastes better.