Since we’ve gone whole foods plant based, my husband has swapped his breakfast yogurt for steel cut oats. He makes a big pot that lasts for a couple of days. I can’t get behind it as a daily thing, but I was hungry yesterday and willing to give it a try. Topped with what was in the pantry (and needs to get used before we move next weekend): homemade granola, dried cranberries, raisins, pecans, fresh blueberries, chia seeds, and a dollop of full fat coconut milk.

In celebration of diverse flavors and textures, and clearing out the pantry and fridge.