All the staring at jars last week for my Friday Favorites made me realize I hadn’t shared this recipe with you. I’ve been eating this concoction for breakfast for the past few months and I’m not sick of it yet, so that’s a good sign. And it’s good for me. Gasp.
To be honest, this started as Breakfast in a Plastic Container, but I store them in the freezer and the lids kept breaking when I tried to pry them off. They are prettier this way, and the lids don’t break, but they do freeze my hand. An insulated jar-holder might be in my future.
Breakfast in a Jar
1/4 cup old-fashioned oats (you could use quick-cooking, but I like this texture better)
1 teaspoon ground flax seed
1/2 teaspoon chia seeds (if you aren’t familiar, I found them in the health food section and they look like poppy seeds)
1 teaspoon mini chocolate chips
1/2 tablespoon shredded coconut
1 teaspoon pumpkin seeds (toast on a pan in 350 degree oven for about 10 minutes)
Combine in a jar. If you’re not going to eat it right away, store in the freezer. The flax and chia seeds keep better there.
When you’re ready to eat it, add:
2 – 3 tablespoons plain Greek yogurt, to taste (I prefer it a bit creamier)
1/2 – 1 teaspoon honey, also to taste
Stir well and enjoy.
The first time I made this, I used honey Greek yogurt, until I realized it was the full-fat version and the nutrition stats stung a bit. I switched to nonfat plain and added honey. With the chocolate chips and coconut you could leave it out, but I like things a little on the sweet side. I think a little peanut butter would be tasty in here too. Mmm.
I make a dozen or so of these at a time, then I can just pull one out and add the yogurt and honey. I’ve found these keep hunger at bay until lunch, unlike some quick breakfasts I’ve tried in the past.
Join me again on Wednesday for a jar-inspired dessert I made for my family last weekend!