Lately peanut butter and banana toast is all I can think about when I wake up in the morning, so that has been a routine breakfast for me for the past month or so. I’ll switch it up and have fruit or Greek yogurt to go with, but the PB toast is always a constant.
Until this morning.
Before heading to bed, I threw my ingredients for this overnight oatmeal into the slow cooker and let it cook away. One of the pure joys of being 25 weeks pregnant, is that I am up and down all night long- bathroom breaks, and in between, stops to the kitchen for something to cure the insane dry-mouth I have around 2:30am, and again about 4am.
It is a vicious cycle that I can do nothing about: drinking and peeing- over and over again. Between my potty breaks and fridge runs, I got pleasant whiffs of cinnamon and brown sugar..
For whatever reason I had been putting off the making of this (or any) oatmeal recipe until after I was at home..and had a little more time to mess with it. After seeing how easy it was, and how quickly my breakfast came together this morning I ask myself, ‘why?’ I definitely spend more time toasting, spreading, and slicing to whip up my peanut butter and banana toast than I did this morning to pull off the lid of my slow cooker and dish myself a generous bowl of delicious smells.
After I portioned out oats for myself, I continued to lick the spoon..double dipping and totally forgetting that I had an entire bowl waiting for me and getting chilled while I halfway scalded my mouth on the steaming breakfast in the crock pot.
With all these yummy smells of fall weather, I half way expected to wake up to it being 47 degrees outside. But who is lucky enough? I live in Texas- this morning it wasn’t as cool as I’d hoped, slightly humid, and looked of rain.
I enjoyed my bowl of oats sitting in front of the kitchen window, where it looked cool and crisp on the outside- and that was good enough for me.