We did a breakfast unit in my Essentials of Cooking class. Too many studies to count have illustrated the importance of eating breakfast, so it always shocked me that at least half of my students skipped the meal. Now, two kids later, I glare at the coffee pot as it finishes dripping but sometimes have to force myself to eat breakfast. The concoctions are getting weirder in my efforts to make the meal quick; a cheese stick, an apple, and the crust from the kids toasts? I can do better. When I saw this recipe in my Clean Eating mag I earmarked it because a real, healthy breakfast as quick as a cheesestick (with nary any dishes to be found) seemed like a great way to get on track for fall. I switched and swapped like I do and even said “that was easy” as I was loading the containers in the fridge. Now it’d be cool if I had six mason jars but I don’t, so the other three servings are in ugly tupperware containers. I didn’t put them in the picture, obviously. Use whatever you can find!
I should also mention that coming down to these each morning was a gift that more than justified the ten minutes of prep it took to make them. Some days I microwaved them (the ones in the glass jars) and other days I ate them cold, sort of like muesli. I found it sweet enough but if you want to mess with the sweeteners, go for it. It won’t change the consistency enough. You could do maple syrup, agave, honey, or brown sugar. Let me know what you come up with!
OH, Kefir. I take a probiotic but sometimes buy Kefir as well. It’s chock full of good bacteria to keep your gut happy. It’s sort of tangy, and I know not all of you have the mental grit it takes to drink something akin to buttermilk (I buy the plain kind), SO this would be a great way to use it! If you just want to use yogurt, that’s fine.
Overnight Apple Cinnamon Oatmeal
Makes 6 individual servings
2 apples, grated
2 c. old fashioned oats
1 3/4 c. vanilla unsweetened almond milk
1 3/4 c. plain kefir or yogurt
1/3 c. raisins, optional
1/2 c. unsweetened apple juice
1/2 c. chopped walnuts
1 tsp. cinnamon
2 tbsp. honey
2 tbsp. ground flax seed
1/4 tsp. kosher salt
1. Combine all ingredients in a large mixing bowl and mix well.
2. Divide into mason jars or tupperware containers. Refrigerate overnight (remaining 5 will keep until ready to be eaten).