Banana Overnight Oats with Stewed Rhubarb

July 15, 2015

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Hey, friends! How’s this Wednesday treating you? I’m well, thanks. I’ll soon have a weak latte in hand (number one of the two-three I allow myself per week), and will be no doubt be blissfully productive.

I’m up in the city today, my last day seeing clients at the Richmond office before taking a break until the new year. Also on the agenda, I will be collecting some dining chairs off a guy from Gumtree and looking for bassinet sheets and a mattress protector. The baby buying continues! And later on, dinner with girlfriends. We’re having Mexican and the prospect of guacamole is highly exciting.

Breakfast this morning was BANANA OVERNIGHT OATS (recipe link) with STEWED RHUBARB (recipe link). I added a touch of ground cardamom to the oats too, just to amp up the deliciousness. Ben isn’t too keen on ground cardamom, but this is one ingredient I use liberally on occasion with the mind that he is completely wrong and will one day figure that out. I’ll keep you posted.

Heidi xo

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  • Hannah July 16, 2015 at 10:39 pm

    Cardamom is the greatest. Simply the best. Tina Turner style. xx

  • Zoya July 20, 2015 at 9:42 pm

    Looks Amazing!

  • Sian Therese July 20, 2015 at 9:59 pm

    I persist with tuna pasta (in all forms – white sauce, corn, mustard seeds and broccoli being my fav and he’s least) in the hopes that my hubby will decide that he is wrong too. We can only hope. p.s. that breakfast looks delicious, I’m feeling it’s time for rhubarb to return to my kitchen.