I am back from my vacation in Spain! It was a glorious and magical trip…and if you have never been, I highly encourage you to visit one day. It was absolutely gorgeous. We spent a week in Barcelona, which was beautiful. It felt like we were a modern city living in an old world. The buildings are incredible, and it was crazy to see them still standing and being used. We ended our trip in Cadaques, which was small coastal town north of the city, near France. The views were out of this world…I still can't believe places like those exist!
For me, the one thing that I love to do while traveling is trying different cuisines. I was excited to discover new dishes, and spices and even knew ways of cooking. We took a cooking class while we were in Barcelona and we made a gazpacho, seafood paella and a creme de Catalan (their version of a creme brûlée). It was so much fun learning from the Chef... his different techniques, drinking wine and making dishes I've never made before. We even made our own fish stock from scratch to make the Paella. It was wonderful! And we also got to meet people from around the world.
On our vacation, we mainly stuck to the Spanish cuisine. So we had our fill of bocadillos (Spanish sandwiches with sliced meats/cheese/tomato spread), Paellas and tapas. OH…and many Sangrias! They were so refreshing and fruity! We loved the food. But it also made us starved for vegetables and fresh fruits! Which mainly their dishes consisted of breads, meats, and cheeses. I came home and bought every vegetable and fruit I could find at the grocery store…my kitchen counter looked like the produce section! Indeed, we needed a cleanse from our trip. One can only eat so many bocadillos…and feel great. =P.
My husband suggested we go back to eating oatmeal in the morning. For awhile here, we would make a huge crockpot of oatmeal and eat it throughout the week. But it's 78 degrees out! I don't want to eat a steaming hot bowl of oatmeal in this weather! So I decided to make us a more refreshing version of oatmeal. It's healthy and you can switch up the toppings. You can even make the oatmeal with cocoa or peanut butter…even cookie butter if you're daring. And I love the idea of the jars, because it's so easy and portable. We can just grab one and go to work. I hope you enjoy this recipe!
1 tub of your favorite Yogurt 32oz (2 lbs.) If you use greek yogurt, be sure to add up to 2 cups of milk or else it will be too thick
4 cups of Rolled Oats
1 cup of Almond/Coconut/Soy/ or Cow's Milk
2 TBS Chia seeds
2 TBS Flax seeds
Fruits/dried fruits/nuts/spreads/butters for topping
**This recipe makes 6 small mason jars of Oats
1. Pour the entire tub of yogurt in a large bowl. Mix in Oats. Stir until combined.
2. Add milk, and stir until well incorporated.
3. Lastly, add Chia seeds and Flax seeds.
4. Fill each jar halfway, and top with fruits/nuts/dried fruits.
5. Close each lid tightly and refrigerate overnight before eating. They will last in the fridge for 1 week (depending on your toppings).