This recipe isn’t complex or all that creative – but what it’s lacking in creativity, it makes up for in YUMMMMM.
I recently re-committed to following a stricter clean eating plan – right before the holidays…. wahhhhh! That’s honestly why I did it. I could have easily sat around, feeling bad for the next 3 weeks while ensuring that my right bicep didn’t lose any strength – hand to cookie, cookie to mouth, repeat, repeat, repeat. But I decided a few years ago that I never again want to feel that self-loathing feeling of over-indulging for the last month of the year, and this year almost got me.
I lost a little of my dedication somewhere between Halloween and now, but the peaks and valleys are all part of this journey – what kind of coach would I be if I pretended they didn’t happen to everyone?
Because of the over-indulging, my sugar cravings are at an all time high. I know they’ll pass, but they’re like Gremlins, you can’t feed them, or they multiply. In the mean time, I needed a little something to keep my sanity: enter Reese Cup Oats!
I should add that the Reese Cup featured is only here for styling purposes, it wasn’t harmed in the making of this dish. It’s been in our pantry for a few months now, we bought it with the intention of making it into s’mores, and so far, that hasn’t happened. Midwest friends, is the snow in full force today? I think s’mores season is officially on hold.
Anyway, this super simply mid-morning snack did the trick, and it was just the pick-me-up I needed! If you have choco cravings, (who doesn’t?!) say hello to your new bestie. Also, if you’re a banana fan, you might like the combo of half of a banana added in to this snack!