We started back to school this week. And my husband works at 3am. And while these two facts may seem unrelated — they both point to a need for some easy, quick, healthy breakfasts around here.
My husband actually rarely ate breakfast for a long time. When faced with the choice of sleeping an extra 10 minutes or eating…well, he chose the sleeping. But with these self-contained breakfasts, he can just grab one on the way out the door and eat it when he has time. Perfect.
This is a super-basic recipe for overnight oats. The beauty of it is that you can change it up depending on your mood…or what fruit is in season…or what you have on-hand in the pantry. We add in lots of berries and peaches in the summer. This winter will probably be lots of chopped apples and raisins with a little cinnamon sprinkled on top. You can also add frozen fruit to the oats the night before, put them in the fridge, and by morning the fruit will have melted enough for you to eat.
These are great for kids on the go (though depending on where they’re going, you may have to change out the glass mason jars for plastic containers) and parents headed off to work. And they’re also pretty darn good to just sit and eat right in your own house, if you have the time to do so. And they’re fun to make — you can easily include kids in making their own for the next morning. They’ll have a great time shaking up their breakfasts and picking fruits and nuts and things to mix in.
- 1/4 c old-fashioned rolled oats
- 1/4 c Greek yogurt
- 1/4 c milk
- 1/2 Tb honey
- fruit, nuts, or raisins to mix in (optional)
- Combine oats, yogurt, milk, and honey in a mason jar. Screw the lid on tightly and shake until blended.
- Add any frozen fruit, screw the lid back on and refrigerate overnight.
- Toss in fresh fruit, raisins, and spices like cinnamon in the morning and eat up!
- If the oats are stored with no fruit, and with the lid on tight, they'll last about 4 days in the fridge.
Such a great, healthy way to start the day!
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