Continuing to experiment with overnight oats!
1/2 c oats
1 tsp currants
1/3 c milk
2 T yogurt (I used Light n Fit pineapple coconut mmm!)
1 small banana
1/2 oz almonds
For aesthetic purposes, I blend in some of the toppings and put the rest on top, hahaha. Funny how your eating style changes when you get a blog.
It was yummy! I like the addition of the banana. And since I only make my beloved peanut butter and banana stovetop oats when the banana is SUPER RIPE, this is a good breakfast that uses the firm bananas.
And now for something completely different:
When at HMart, I sometimes like to just browse the shelf looking for fun ethnic eats. This caught my eye- apologies for it being too dark to read- Rice Porridge with Chestnut and Red Bean.
Ingredients: glutinous rice, sweet red bean, chestnut, salt, water
Stats: 300 calories, 6 g sugar, 0 g fiber (eesh!), 7 g protein, 570 mg sodium (EESH!).
So kind of a mixed bag. Refreshingly short and natural ingredient list, decent on the protein, but ultimately not an everyday breakfast.
I lifted off the lid to reveal this:
Adorable spoon, and directions which I’m sure were very helpful, if I could read Korean… but alas, I cannot. So safety first, I transferred it into a bowl I KNEW was microwave safe and heated it up. Here’s what it looked like, with gorgey chunks of chestnut and red bean:
The verdict? Yummy! Definitely on the sweet side, but not cloyingly so like, for example, American instant oatmeal. I really cannot get enough of sweet bean dishes, they are so fun!
Due to the ABSENCE of fiber, in stark contrast to my usual oat breakfasts, I had some apple slices on the side.
And it actually kept me full! Usually I’m all about the carbs, but clearly the extra protein gave it some extra oomph.