10 June 2013

Dishes with Dee featuring: Summer Porridge

Recently my friends and I started doing something really stupid, and really annoying.
We entered into a group text message.
I mean, there are 6 of us.
It was fun.
And dumb.

I went to bed at 10PM one night a woke up bright and early at 6AM to... 
wait for it..
175 unread messages!  In 8 hours.
During sleepytime.

Betches be cray.

The chat has slowed to less than a crawl (ladies, let's please keep it that way for a bit) but I did benefit from the messages in many ways.
Not only have I laughed more in the last four months than the last four years, but I've also gotten tips and tricks on fashion, beauty, health and of course, cooking.
Or at least eating

I mean, everyone had to show everyone else what they were eating:
Banana Flavored Coffee
(my friends sound healthy)
and lastly this little gem:

Summer Porridge
"Dafuq is that?" You may ask.  Well, Dear Reader, I will tell you.

Summer Porridge is a make ahead, super healthy, yogurt and grain, adorable mason jar of goodness.

It's suuuupppeerrrr easy to do.
Only a few ingredients and a lot of flexibility.
Everyone likes something flexible.. right?

So here's what ya need:
1/4 c uncooked old fashioned rolled oats.  (Don't get the one minute express!  There is a difference, y'all!)
1/3 c. milk (I used 2%, but you can skim it up if you like)
1/4 c. yogurt (The original recipe calls for plain Greek, which I find to be just a touch too bitter.. or sour.. I used vanilla Greek)

Then you need your "add ins" for this post I made a blueberry/agave and a berry/almond, but use whatever you are in the mood for:
Banana/Peanut butter?
White chocolate/ Raspberry?
Kiwi/Graham Cracker? (This sounds freaking awesome)
The world of Summer Porridge is your oyster.  But don't use oysters.  I don't think that would taste very good.

For Blueberry Agave:
1/4 c. blueberries (You add them last, so enough to fill the jar)
1-2 teaspoons of agave nectar.  Again, it's your taste buds, so use what you want, boo.

For Berry Almond:
1/3c. chopped strawberries
A handful of dried cranberries
About a tablespoon of sliced almonds.

And here's what ya do:
Add the first 3 ingredients to a 1/2 pint mason jar (available at most grocery stores)  
Note:  Be sure you get the 1/2 pint size, it measures about 1 cup, you don't want the medium or large size jars)

Put on the lid and shake up these ingredients.
Then put in your "add-ins".

That's all y'all!  
Refrigerate over night and keep up to 4 days (Less if you're using something like bananas).

Breakfast on the go for everyday of the week besides Friday (Which is always breakfast sandwich day anyway, am I right?)

No comments:

Post a Comment