Recipe from 100 Days of Real Food: Fast & Fabulous by Lisa Leake
Husband-Tested in Alice's Kitchen
Makes 1 serving
After trying a batch of this yummy breakfast, you'll have no excuse for skipping the most important meal of the day. It's so easy to make (the kids can even do this) and you prepare it the night before. It does its thing in the fridge while you're dreaming away and then voila! Your breakfast is ready to go when you are. There are lots more recipes on the web for this sort of breakfast-in-a-jar and now that I've made this very tasty, basic one, I'm interested in trying some other variations. (This oatmeal is meant to eat cold, but you can also heat it up a bit if you like your oatmeal warm.)
(I sometimes mash up a really ripe banana and add a bit to the jar. One banana will be enough for 3 jars. Another option is to add a heaping Tablespoon of unsweetened applesauce to the jar.)
Pictured above is a fabulous breakfast that will keep you full all morning. Overnight Mason Jar Oats is made in advance. By the time your coffee has percolated, you can toast a piece of Whole-Wheat Bread and top it with some Mashed Avocado sprinkled with a bit of Kosher salt and freshly ground pepper. To make Mason Jar Oats, put equal parts old-fashioned oats and milk (I usually use 1/3 cup oats and 1/3 cup milk) in a 1-cup Mason jar. Add 1 Tablespoon plain yogurt, 1 Tablespoon raisins, 1/8 teaspoon cinnamon, 1/8 teaspoon vanilla. Sometimes I add a Tablespoon of unsweetened applesauce or a bit of overripe, mashed banana. Stir and put a lid on the jar and leave it in the fridge overnight. The next morning, open the jar and add nuts, seeds or berries, if desired. Serve cold or you can warm it up. I usually make 3 jars at a time (1 banana will work nicely for three jars.) This recipe is very forgiving. Try it out and make adjustments to your liking.