Trying to provide healthy food for yourself and family in the midst of a busy life – I am always thankful for tips that help to streamline the process.
Breakfast time can be one of the most problematic meal times. Schedules to keep, places to be, things to do, it is all too easy to just grab a coffee and piece of toast on the way out the door. Yet the ‘experts’ keep telling us that breakfast is the most important meal of the day. Start the day off badly and a cascade wrong choices is likely to ensue.
Enter, breakfast in a jar.
There is no real recipe as such, just a sort of a formula, using what is on hand.
The base is some sort of grain as a base – choose gluten-free options such as buckwheat and quinoa if needed
In the ones above I’ve used steel cut oats mixed with chia seeds, because that’s what I had in the cupboard.
- A base such as oats (rolled or steel cut), spelt, buckwheat, amaranth, or equivalent. Mix a few together or use just one, experiment. This will be known as the ‘porridge’.
- Frozen or fresh berries and/or fruit
- Coconut milk
- Nuts & Seeds such as sunflower seeds, chia seeds, almonds
- Spices such as cinnamon to taste
- Optional – some sort of natural sweetener such as raw honey, maple syrup, coconut nectar (if you have enough fruit such as banana you might not need the sweetener, personal taste)
- Jars with lids
Rinse and soak the grain (porridge) in water for about 6 – 8 hours.
Rinse again, then cook in a pot with half water, half coconut milk (just enough to cover the porridge and not boil dry). When cooked and cooled off a little, add in sweetener to taste.
Line up your jars.
Place some berries in the bottom, then layer alternately with porridge, more fruit/berries, spices and finally place some berries/fruit on top.
Put lids on jars, put in fridge till needed. These taste great when cold. If you are fine with dairy, put some yoghurt on top when eating.
Experiment by adding other things you have in the cupboard, such as shredded coconut.