No Time for Breakfast, Part II: Little Jars of Joy


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.

J5MwvZmkR0KxrYoU3cqYBwI 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.