I had the rice cooker out last night and decided to put breakfast inside. Remember how I used to make oats in the cooker all the time in the first trimester? I woke up feeling so blah that it was great to have breakfast waiting.
Stove-top oatmeal always wins, so when my energy and appetite returned, I didn’t need the rice cooker’s help.
But heading into motherhood, I imagine this guy will be making my breakfast a lot more often.
Last night I combined 1/2 cup rolled oats, 1 cup water, a pinch of salt, 1 tbsp raisins, splash vanilla. I set it to Porridge and the time for 7:30am. I left out milk for food safety, chia seeds to try to make it less gummy and fruit because we’re running low.
This morning I scooped it out and added chia seeds on top (which I liked!), blueberries and Pacific Beach PB, which I was sent from OpenSky a while ago but I don’t really like too much.
Nothing compares to whipped banana stove-top oats, but given the convenience, this was still very good. But I think overnight oats take the convenience cake!
Nutrition gets a B because without any milk, the protein was lacking. So I just fixed that by having a mug on the side rather than make it cold by mixing it in. I actually really enjoyed drinking it!
Lots on the agenda today!