My favorite springtime breakfast

 

These days one of the few meals Matt (the hubby) and I get to share is breakfast on Wednesday mornings.  Neither of us go into work until noon on Wednesdays and so we’ve made a little morning ritual of sharing coffee & the paper and then making breakfast together.  These breakfasts tend to be a bit spectacular: pancakes, waffles, eggs and smokey sweet potato hash…  you get the drift.  So you can imagine, that the other four days of the week feel a little pitiful compared with Wednesdays’ decadence.  Normally, on the go at a very early hour, I typically rely on a juice or smoothie made the night before that I can grab and go in the early morning hours.  BUT, thanks to this awesome post from The Yummy Life, I am now happily addicted to this easy, make ahead and healthy refrigerator oatmeal.  I’ve been selecting one or two flavors to try for the week and making them up ahead of time.  It takes all of 10 minutes and then I know I’ll get a healthy breakfast no matter what the morning has in store for me.

This week I’m trying my own mix of Lemon Raspberry Coconut oatmeal.

Ingredients
  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup almond milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1-1/2 teaspoons toasted unsweetened coconut
  • 1 tablespoon lemon curd
  • 1 tablespoon raspberry jam, preserves, or spread
  • 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar
Directions
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, coconut, lemon curd and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.