Yesterday was an absolutely gorgeous day; blue skies, warm sun, light breeze... so lovely in fact it'd make you forget it was Monday.
I decided to take full advantage of the vitamin D beaming down from the sky and went for a walk to explore my new town. On our move-in day, our landlord suggested we check out Memorial Park. It has a lake, she said. Done.
One of my biggest hesitations in moving to Colorado was the lack of water. I love the ocean. I would be the little mermaid if I could. While this tiny lake is nothing like that ocean, a little bit of water is better than no water.
Plus, it's just really sweet that this park is only about a mile away from our cottage. This will be a hang out spot during the summer for sure.
After the wonderful weather we had yesterday, this morning the temperature was a good thirty degrees lower and the winds about five times faster and there was a light dusting of snow (and I thought New England weather changed quickly). Well, I suppose this means it's still appropriate for me to share this delicious oatmeal recipe.
Even though it's been warmer during the day, the mornings and nights are still cold so I've been having this oatmeal for breakfast everyday this week. It's simple, it's fast and it tastes great. Move over Quaker Oats, there's a new oatmeal in town.
The combination of almonds, cinnamon, vanilla and apricots give this oatmeal a unique caramel flavor that I thoroughly enjoy, add almond milk for creaminess...and we've got ourselves a real winner. Plus, it's loaded with fiber and protein to start your day off right.
Apricot Almond Oatmeal
- 1/2 Cup Old Fashioned Oats (Check for gluten-free for those with sensitivities)
- 1 Cup Almond Milk (more or less, depending on how thick you want it)
- Tiny Splash of Pure Vanilla Extract
- 4-5 Dried Apricots, Chopped
- 1/8 Cup Sliced Almonds
- Sprinkle of Cinnamon
- Drizzle of Pure Maple Syrup or Honey (Optional, I found the apricots made the oatmeal sweet enough)
Makes 1 serving.
Combine the oats, almond milk, vanilla extract, apricots and cinnamon in a small pot over medium heat. Allow to cook for approximately 5-10 minutes or until oatmeal has reached the desired consistency. Remove from heat and pour into serving bowl. Sprinkle with almonds and drizzle sweetener. Enjoy.
For a faster, less clean-up option, you can make this in the microwave. Follow the above directions, except place oatmeal in microwave instead of on the stove. Heat in microwave for about 1 1/2 minutes. Add toppings and enjoy.
To make your mornings even easier, prep microwave-safe containers with all of the ingredients so that in the morning all you have to do is add the almond milk, cook the oatmeal in the microwave and go.
Do you enjoy oatmeal?
What's your favorite flavor?
Are you still experiencing the cold weather we are here?
Peace & Love,