A little peek at the calendar reveals that it’s a few days into November, but you wouldn’t know it from the temperature outside. It’s 70 degrees today! In Minnesota! And it was yesterday too. Now…I like chilling by the water in the summer as much as the next person, but we are approaching Thanksgiving, here. I want to sip apple cider in the chilly temperatures. I want to wear my plaid scarves with comfort. I’m getting my fall ripped off. 😀
The thing about fall being warm is that those little black flying bugs stick around. Do any of you know what I’m talking about? They are these tiny little black specks of a bug, almost like a gnat. But for being so small, they really hurt when they bite you. I’d rather take mosquitoes any day. I think they must live in the leaves or something, and come out on warmer fall days to make sure they destroy your happiness. 😉
I remember once when I was a kid my parents raked the leaves into a huge pile and I jumped right in…and those little bugs were in there. I had a lot of anti-itch cream smeared on me that night. 🙂
On to nicer things. How about some oatmeal AGAIN?! I can’t help myself. You guys know how I love oatmeal. Anyway, this is a delicious overnight oat recipe that take about five minutes…perfect for those weekend mornings when you have to hurry and get outside to rake leaves…and tangle with those awful little bugs.
Maybe I should just let it go.
I won’t. 😉
- ⅓ cup old fashioned oats
- ⅓ cup + 1 tbsp milk of your choice
- ½ of a banana, mashed
- 1 tbsp chopped pecans
- ½ tsp cinnamon
- Mix all ingredients together in a small mason jar.
- Allow to sit overnight before eating.