So I ate this for breakfast  from Monday to Friday for two weeks straight!!!  And I'm not sick of it.  I'm actually craving some right now...  Kitchen time!

I recently discovered overnight oats and I love the concept.  Basically you mix together equal parts of oats and milk, add whatever you want to it, stick it in the fridge overnight and eat in the morning.  This is why it's such a perfect university-student breakfast.  No fuss, little clean up, FREAKIN' DELICIOUS.  It's such a comforting, creamy and rich breakfast.  Some people have asked me if it isn't weird to eat cold oatmeal.  It's not weirder than my roommate drinking water out of a measuring cup.  But she enjoys it, and so will you enjoy this oatmeal... probably. LOL  I can compare it to the feeling of eating cold cereal, but better. Besides, who can resist chocolate chips in the morning? 

I don't know about you, but in the morning my sweet tooth comes alive!  I usually crave breakfasts that could easily fall under the dessert category, which is why I adore pancakes!  Ever since I discovered the wonders of making pancakes from scratch I've never been tempted to go back to that box of Aunt Jemima.  However, I made regular pancakes and added blueberries or chocolate chips to them and that was about it.  Mom was the one that came up with this recipe for moist and fluffy healthier whole wheat pumpkin pancakes (I could definitely add more words to their description, but I'll leave it at that!)  

As for the syrup...  No matter how much I loved homemade pancakes I could never fathom giving up my precious plastic bottle of Aunt Jemima Butter Lite!  All that high fructose corn syrup, cellulose gum, artificial flavoring and food coloring had captivated my taste buds ever since I could remember.  But when I found the recipe for this buttery syrup, it became my family's favorite!  I no longer need the fake stuff. In my opinion, real ingredients is always the way to go. ;) So here's how it's done...