This post is sponsored by Almond Breeze Almondmilk.
I feel like I have exactly two days left to share with you any warm weather recipes before I switch over to pumpkinchaicinnamonsweetpotato overload. There is something about that switch from August to September that gives us all the green light on Fall, doesn’t it?
It’s like overnight we go from flip-flops and sunglasses to boots and skinny jeans (although, the internet tells me skinny jeans are “out”, so I don’t even know). Even if it’s supposed to be in the mid-90s during the first week of September (like they are forecasting here), I still can’t resist at least pulling out my cute scarves when the calendar flips over.
And as much as I love Fall and am so excited to dig in, I’m going to hold off and at least let August be August for the next two days. We have a rule in our house that pumpkin beers and lattes don’t cross our lips until September 1st (worth noting, that’s also the date I commence my annual rewatching of Gilmore Girls—it’s the perfect Fall show).
So, in honor of our moratorium on Fall, I have an overnight oats recipe to share with you guys! It’s the perfect healthy breakfast for the hot, hot heat of Summer—or the hot, hot heat of early Fall. Don’t you worry your pretty little hearts. You’ll be getting plenty of pumpkinness in the upcoming weeks. Two words: pumpkin week.