Well, hello there! How is everyone doing? I had quite the week. Like, quite.

Flu season got the best of us, ALL of us that is. I’ve technically been calling myself a “mombie” after a sweet meme a blogger friend of mine sent me. Mombie = mom zombie. I am completely sleep-deprived but fuelled by coffee, kisses & cuddles. I totally meet the above criteria. Especially if you know what it’s like to be up (several) times at night with a coughing and crying minion that only wants their mama, when nothing else can make them feel better. I have to say, I kinda get a kick out of being their comfort blanket. I feel like, in the humblest of ways, am doing my job. (And this makes me smile- even when I wish I was sleeping.) I won’t even discuss the “man cold” portion of the week. Ha! That’s one for another blog post. But yes, that’s also a term. And a totally legit one, let me tell ya.

So, on mornings when you don’t even have 10 minutes to make yourself a bowl of something, cue in overnight oats. The possibilities are endless, as are the flavor combinations. And the best thing about a good ole’ bowl of overnight oats: you wake up and breakfast is waiting for you. You can also superfood it at will with chia seeds, hemp hearts or even 1 tablespoon of collagen powder. This time I tried chia, persimmons & peanut butter and oh my yum… You’ve got to try this combo!

Persimmons are my favorite winter fruit. They’re sweet, creamy and totally under appreciated. That said, if you’re not a persimmon fan, don’t panic- you could use any other fruit for this easy breakfast recipe.