Food & Drink Magazine


By Chocolateandoranges
Happy Friday!  I decided to take a break from the oatmeal creations and get back to basics today.  Breakfast was rolled oats with a little maple syrup and some baking spice (which I used to use on oatmeal all the time but haven't in awhile) topped with chopped date and dried cranberry.  Accompanied by some greek yogurt sweetened with maple syrup and topped with granola.  As good as a sugary, chocolaty elaborate bowl of oatmeal is, sometimes it's good to take a breather and there is a lot of value in simplicity.

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