My predilection for pre-paring and pre-cooked prep took a new turn when I was introduced to overnight oats. Firstly, it makes a magnificent breakfast, so tasty. Then it is extraordinarily healthy. And most of all, it is quick and easy.
About once per month I take 15 – 20 medium jars, and add the following mixture. The jars line up on my bench, waiting patiently for their ingredients one by one. Then then go into the cupboard.
Have a look at other ideas for breakfasts here.
Take some jars and place into each one:
1/3 cup traditional oats, 1 tspn cinnamon, coconut flakes, ground nuts, sesame seeds, goji berries, cacao (optional), 1 Tbspsn chia seeds, 1 tspn cardamom powder, LSA (if available), seeds and whole nuts, sultanas or raisins, dried cranberries. Put the jars in the pantry.
The night before (for breakfast), or in the morning (if having the oats for lunch), take a jar and add a half a cup or so of milk and half a cup or so of yoghurt and mix well. You can use water, juice or coconut water instead of the milk. Optional additions are ghee, coconut oil, flax seed oil.
If you are preparing the night before, screw on the lid and put in the fridge to soak. In the morning, top with fruit. I like to eat it out of the jar, but you can also turn it out into a bowl. If it is a bit thick, add some additional water or milk. In Winter, you might like to add a touch of boiling water just to take the chill off of the soaked oats.
If you are taking the jar to work, just add the fruit with the milk and yoghurt in the morning. If there isn’t enough room in the jar, place them in a small container and take to work as well. Pop your jar and fruit in the work kitchen fridge until lunch time. Eat it from the jar or turn out into a bowl. If it is too think, add water or milk.
The fruit can be any chopped fruit, or grated pear or apple, or frozen berries. I love passionfruit in my oats and so drop an ice-cube of pre-frozen passionfruit pulp into my jar.
I know that you will love this dish. You are welcome.