Slow Oats

This morning was UF Slow Food's first breakfast potluck, conveniently also commemorating the first day of fall! A few members put together some beautiful breakfast treats and met up outside one of the dining halls on campus to tempt the morning rush of students away from fast food and toward us slow pokes. It was rather nice rising a little earlier than usual, enjoying the sun and breeze in a patch of grass before moseying on over to my first class. Taking one's time to enjoy such small moments, I think, is what Slow Food is all about.

Anyway, back to the food! Here's my recipe for, owing to their prep time, what simply must be called...

Slow Oats
serves 1, but easy to double or triple

1 cup gluten free rolled oats
2 tablespoons chia seeds
1/4 cup golden raisins
1/4 cup unsulphured apricots, chopped
1 1/2-1 3/4 cup almond milk
1/2 teaspoon cinnamon
1-2 tablespoons agave nectar

Combine the first four ingredients in a bowl, mix well, then pour the almond milk over top. Cover the bowl and place in the fridge overnight.

In the morning, stir in the cinnamon and agave and enjoy. So easy to prep, but every ingredient is thoroughly wholesome. It's actually almost like having rice pudding for breakfast. Who doesn't want that?!?!

Thanks to Nick for posing with the yummies!