Early Oats.

Hey y'all. So last night I felt pretty much on top of the world. Coming off from an amazing trip with my youth group to WINTER BLITZ (woot!), I set my alarm for 6 a.m this morning, ready to conquer the world in the form of steel cut oats. There is just something about the idea of waking up bright and early to make a special little breakfast and have some Jesus time. Then my alarm went off at 6:42 a.m. So I pulled out my old Quaker friend, and had a mighty fine bowl of regular oats. I guess ill just have to wait  another day to experience the hype of steel cut oats. But for now, drool over this hearty bowl of yummyness!

Oats + Banana + Cranberries + Honey +
Cinnamon + Honey + Milk = Happy Halle.  

Oh! And for once in my life I didn't have to go in early for Calculus soooo I had a little extra time to make some yummy vinaigrette dressing for my salad today!

I'm in second block right now so I haven't actually tried the dressing yet...but hey, it smells pretty good so here ya go!

Honey Balsamic Dressing: 

Yield: About 2/3 c.
Prep/Total time: 6 minutes

Ingredients:

• 1/2 cup extra-virgin olive oil
• 2 Tbsp. balsamic vinegar
• 1 tsp. dijon-style mustard
• 1 tsp. honey
• 1 clove garlic, minced (optional)
• 1 shallot, minced
• 1/4 tsp. salt 
• 1/4 tsp. freshly ground black pepper

Directions:

1.) In a small bowl whisk all ingredients to combine or put all ingredients in a jar and shake to combine. 

Use immediately or keep, covered and chilled, up to one week.

Printable Recipe Here!