Blueberry Overnight Oatmeal

20250802 #breakfastdiary 1470, 25°C/cloudy That's why 'a breakfast made for the very first time' always comes with its own struggles. Some days the taste and the plating both come together just right; other days it's too bland and needs another grating of Parmigiano Reggiano to bring up the seasoning; and some days the exploding egg custard doesn't explode the way it's supposed to, leaving me staring in despair at a flat, deflated egg custard. Sometimes the texture of chickpea hummus, soaked overnight and blended, just doesn't sit right, and I end up blaming the blender — 'right, I should've bought that blender Starbucks supposedly uses.' And with the soufflé pancake I've never once gotten right, I blame the pan for not distributing heat evenly and go browsing for a pan with better heat conduction. Like that line from Between Calm and Passion (2001) — 'I don't really know when, or how much, to open my heart' — with 'a breakfast made for the first time,' I still don't really know when or how much to raise or lower the heat, how well-done to cook the ingredients, or how much seasoning to add or take away, so it's always difficult. (My breakfast diary — lonely or sad, I still eat, no matter what) I swapped last week's grape overnight oatmeal recipe for blueberry, so this is getting closer to being 'a breakfast I've actually made before.' Prepping the ingredients and cooking it were both much easier this time. Even the peanut butter topping I wasn't happy with last time, I adjusted the consistency just right and topped it the way I wanted. Even so, barring anything unusual, I plan to keep making a different breakfast from yesterday's every day. Because that ritual, however lofty it sounds, is still nothing short of thrilling. (Same as last week) On a day I have to leave home early for a business trip, a roughly 400kcal blueberry overnight oatmeal that last night made for me

1 cup blueberries, 2T Greek yogurt, 1T honey, 1t vanilla extract, 1T lemon juice, 1t salt, plus 2 cups oatmeal, 2T chia seeds, (topping) a little blueberries, pistachios, peanut butter, Maldon salt

1. In a blender, combine 1 cup blueberries, 2T Greek yogurt, 1T honey, 1t vanilla extract, 1T lemon juice, and 1t salt, and blend. 2. Put 2 cups oatmeal and 2T chia seeds in a bowl, pour in the mixture from step 1, and let it sit in the fridge overnight. 3. Top with blueberries, chopped pistachios, and peanut butter. Add a little Maldon salt.