When we travel, we like to have a fridge in our hotel room. You know? Scoping out the local restaurant scene is all well and good, but a family of five (with three members under the age of six) emphatically does not want to spend too much time in restaurants.
So we stock up on arrival: milk and cereal for the morning, PB&J fixings for lunch, a pile of fruit and some choice snacks to keep everyone’s energy up for adventuring. But this time I had a little idea when I stopped into the natural foods store and I swung by the bulk bins for the fixings to make overnight oats.
A handful of oats, milk and/or yogurt (both could easily be vegan–or water or juice, for that matter), toppings. The oats get creamy with an overnight soak in the fridge, and although I sweetened mine with fruit, it wouldn’t be wrong to drizzle a little maple syrup or honey on your bowl. If you travel with that sort of thing.
This is definitely going to be my new breakfast of choice on the road. What’s yours? What are your travel tips for eating well? I am really enjoying all the good ideas and advice I am getting in the food blogging world.
p.s. I should really let you know about the great latte and ace baked goods I found at Sleepy Monk Coffee Roasters in Cannon Beach, OR. Check it out if you’re passing through!
Overnight Oats with Apple, Currants, and Walnuts: Toss a handful or two of oats into a bowl and add milk to just cover them. Soak overnight in the fridge. In the morning, stir in a scoop of yogurt (you could also add the yogurt the night before), half a chopped apple, a handful of currants or raisins, and a handful of broken walnuts.