Oh my. Breakfast was good this morning, to put it mildly.
Chocolate Raspberry Oatmeal
1/2 cup rolled oats
1/2 cup almond milk
1/2 cup water
~1/3 cup frozen raspberries
1 Tbsp. unsweetened cocoa powder
Mix oats, water, and milk together and bring to a boil. When mixture starts to boil, turn heat down to medium and add raspberries and cocoa, stirring well. Cook until desire consistency. (I like most of the water absorbed by the oats.) Add toppings.
I added ~1/4 cup honey Chobani Greek yogurt and ~1 Tbsp. dark chocolate PB. Greek yogurt and melting chocolate go soooo well together. But don’t take my word for it, try it!
My oatmeal was so red, it reminded me of red velvet cake.
I got up at 6:30 this morning. It’s so obvious in my photos that it’s still dark out. I’m a little jealous of bloggers that get to use the morning sunlight in their breakfast photography. They’re photos are always so lovely and full of sunshine. But do they have red oatmeal? I don’t think so.
And now for the money shot.
My dark chocolate PB is crumbly because I refrigerate it. I don’t think you have to because it wasn’t refrigerated in the store. But ever since I started using natural peanut butters sans preservatives, I’m a little wary of rancid PB.
After a couple of hours of work, Brad and I went out running as I promised myself yesterday. We did an easy breezy six miles. I didn’t time us, only remembering that I had forgotten my Garmin on the elevator ride down to the condo lobby. Oh well.
Even though I’ve gotten oodles of compliments on my new short do and really love my cut, I’m really ready for longer hair. Even putting it under a hat is a bit of a challenge. There’s just too many short layers in the front to ever successfully pull off a ponytail, so a hat is a must. But then there’s so many short layers in the back that cannot be contained. It’s a good thing my hair grows fast. Hopefully I can manage a real ponytail for my marathon in January.
While Brad and I worked on our running form, Rascal worked on his doughnut form.
Brad wanted to go out for lunch with me, so I knew lunch would be a bit later than usual since he had a late morning meeting. Around 11 am I tore into this PB chocolate chip Larabar. By far, my very favorite Larabar flavor ever! And today, I finally figured out why. It tastes just like my mom’s chocolate oatmeal cookies (otherwise known as no bake cookies). I grew up eating these cookies, made by my mom as well as my friends’ moms. My mom’s are by far the best I’ve ever had…more chocolatey and more peanut buttery than any other versions. I can’t believe how much these taste like my mom’s cookies, even with the dates and without the oatmeal. It’s uncanny.