But first let’s keep things consistent around here and begin with a morning workout recap.
Today’s workout began with 20 minutes on the elliptical. I was tempted to just pedal away and take it easy, but instead I cranked up the intensity for 10 minutes with some intervals.
My 20-minute elliptical workout looked like this:
This workout could easily be done back-to-back for a 40 minute session. It made my time on the elliptical go by much faster than usual!
Also, to give you a point of reference for the above workout since I know many ellipticals are very different, the ellipticals at my gym go up to a resistance level of 20. Also, I would guess that the cross ramp setting would be at about a nine for this workout, but my elliptical didn’t have that particular setting option like many do.
I finished up my workout with some strength training before calling it a day.
Breakfast this morning was a bit of an experiment, but one that worked out surprisingly well!
I’ve had a few people email me about a dairy-free option for overnight oats and while I’ve played around with a few recipes in the past, last night I finally created a winner.
This morning, when I took my first bite, I was immediately reminded of oatmeal cookie dough. If that’s not an indicator of a yummy recipe, I don’t know what is!
Oatmeal Cookie Dough Overnight Oats
- 3/4 cup old fashioned oats
- 1 tablespoon chia seeds
- 1/2 cup unsweetened vanilla almond milk (or milk of your choice), plus a bit more if necessary
- 1/2 tablespoon honey
- 1/8 teaspoon cinnamon
- Combine all ingredients together, stirring to mix well.
- Let sit overnight (or at least an hour) in an airtight container.
- Stir oats and add another splash of milk if they’re a little too thick. (I probably added close to 1/4 cup of additional almond milk.)
- Top with nuts, fresh fruit, granola or desired toppings and enjoy.
Since a few of you were curious about the nutritional information of my original overnight oats recipe, here’s the nutritional breakdown of this recipe:
Fiber! Protein! Talk about some serious staying power. Woo!
Also, for my vegan friends out there, if you omit the honey or replace it with a sweetener of your choice, this recipe could easily work for you as well.
I should also say that while I love this dish, if you’re funny about texture, I must warn you that the oats are very doughy and a bit chewy due to the thickening power of the chia seeds. While I personally love the texture, I know it might not be for everyone, especially those who already have an aversion to basic overnight oats made with Greek yogurt.
I ended up eating my oats for breakfast along with a small banana and a hot mug of coffee.
As you can see, I made sure to take a second to pop off the creepy little nubbin on the top of the banana before eating it. Say no to the nubbin!
Off to cram in a few hours of work before an afternoon committee meeting for the Taste of Ocala.
Enjoy your morning!