Soaked oatmeal – like the recipe I shared in my last TWSY post – is just too delicious. That can be a problem if you have an issue with portion control. Fortunately I think I’ve found a solution. I call it “My Morning Jelly Jar of Joy.”
- 2 tbsp oats
- 1 tbsp stone ground oats
- 1/4 cup unsweetened plant milk
- 1/4 teaspoon vanilla (optional)
- Dash of cinnamon (optional)
- 1 tsp pumpkin seeds
- 10 blueberries (yes, I count them)
- 1 slicked strawberry
- 1/4 sliced banana
- 1 tbsp unsweetened applesauce
- Topped off with plain yogurt or kefir – lately I’ve been using sheep’s milk yogurt from the farmer’s market or goat milk kefir from the local shop
- A drizzle of honey
This can easily be made vegan but substituting the dairy for non-dairy yogurt and the drizzle of honey for any vegan sweetener.
I layer each ingredient in a jelly jar, tapping down each layer to eliminate as many air pockets as possible. I make enough to keep Ben and I going for a few days, and I vary the recipe each time:
- Instead of plant based or dairy milk, use apple juice
- Add a quarter tsp of chia seed
- Switch the pumpkin seeds for chopped walnuts
- Add raisins or chopped dates for sweetness
My goal was to create a single serving, nutritionally sound breakfast in a jar that came in between 250 – 300 calories.
My next goal is to do the same thing with savory ingredients.