I am a huge fan of this thing called “break”.
Waking up without an alarm clock after eight hours of restful sleep. Thinking “What do I want to do today” instead of “How many items can I knock off of my gazillion lists before the day’s out?”
Having time to spend with friends and family so my sister tells me every single day: “You are so much nicer and happier now”. I had no idea what a monster school made out of me.
I may be over sugar and cookies, but I am not ready to say goodbye to the holiday spirit. No siree. I am going to savor every moment for as long as I can.
Days like yesterday. I puttered around half the morning before bundling up and heading out in the sub-freezing temperatures for a run. I kept my mind off my frostbitten nose by planning a warm, nutritious breakfast. Then I ran harder to get back home and into the kitchen.
My vision of Cranberry Chai Baked Oatmeal was whipped up and baking away quicker than the drive-through at Dunkin Donuts to cash in my brand spanking new gift card. Thank you, Aunt Robin. That large coffee was the perfect accompaniment to the delicious smells of winter spices and orange zest wafting from the oven.
Breakfast was everything I hoped for and much more. I “mmmed” at every bite and felt so good making two healthy decisions that morning. It was the perfect balance for spending the rest of the day with friends, sprawled on the couch and eating chocolate covered strawberries.
My free days are fleeing by and there won’t be many more days to drink in the joys of life, of family and friends. So right now, I’m just going to be thankful. And savor every delicious bite.
Chocolate-covered strawberries and oatmeal alike.
Cranberry Chai Baked Oatmeal~ serves one ~
- 1/3 c. water
- 1/3 c. vanilla almond milk
- 1 Chai tea bag
- 1/2 c. oats
- 1/4 t. baking powder
- pinch of salt
- 1 T. ground flax
- 1/2 banana, mashed*
- 1 t. vanilla extract
- 1/3 c. chopped cranberries
- orange zest
- stevia to taste
- Preheat oven to 375 and spray a ramekin with cooking spray.
- In a small saucepan, heat water and milk with tea bag until it simmers lightly. Remove from heat and allow tea bag to steep for a few minutes. Remove bag, squeezing to release flavor. Stir in remaining ingredients.
- Pour batter into prepared ramekin and bake until a toothpick inserted comes out clean, about 40 minutes. Serve with honey, maple syrup, or jam.
* The banana is to bind the batter together. If you’re not a banana fan, you can substitute either one whole egg or 1/4c. unsweetened applesauce.
I’m going to make this tomorrow morning so I can feel okay about my last hurrah, snacking all night and ringing in the New Year. It’s all about balance, folks.