A Week of Breakfasts: Quick + Easy Oats

Enjoy this guest post from New Pi Contributor Jody M. Caldwell!


Adapted from a recipe by Faith Duran, www.thekitchn.com

This one is a real game-changer, friends. With a minimum of time and effort, you can prepare a week’s worth of homemade, nutritious breakfasts (for yourself, for your roomies, or for your whole family) that can be tailored to please a variety of palates. Before you know it, you’ll be a refrigerator oat convert, tossing a travel-friendly mason jar into your backpack, briefcase, or New Pi tote bag to eat on-the-go, at lunch, or for a filling snack. You’re welcome.
–Jody M. Caldwell, New Pi Contributor

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Makes 5 Servings

1 ⅔ c. steel-cut oats +
4 c. water
¼ t. salt +
5 pint jars with lids

Bring oats, water, and salt to a boil. Simmer for 3 min. Remove from heat.

Ladle the oatmeal into mason jars. Leave jars uncovered at room temp until cool. Add delicious mix-ins (list of suggestions below) now for even less work in the morning. Cap the jars and refrigerate.

Breakfast time: Pick a jar, uncap, and stir. Microwave for 2-3 min. It’s also acceptable and quite delicious to eat cold.


Optional Mix-In Ideas for Easy Oats!

A favorite combo in our house:

dried cranberries,
toasted slivered almonds,
and a bit of maple syrup.

Also Try:
milk, cream, or yogurt *
non-dairy milks (coconut, soy, almond milks...)
fresh fruits (berries, peaches, bananas...)
honey +*
jam *
maple syrup +*
nuts & seeds (walnut pieces, almonds, chia seeds...) +
dried fruits (raisins, apples, cranberries...) +
nut & seed butters (peanut, almond, sunflower...) +


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