Breakfast is too important to make it through an early morning class alert and oriented. Never mind if you are hoping to learn and retain anything. Have a few easy to make (or grab) options to take with you should you oversleep or not have time to stop by the cafeteria or coffee shop.
This recipe is simple and perfect to make in bulk and easily stored in the freezer--ready on demand. Whole grain old-fashioned oats are combined with nuts, berries, and dried fruits for a touch of sweetness. Exchange you sugar-laden instant oatmeal for one or two of these nutrient-dense and protein-packed cups.
(Adapted from Better Homes and Gardens)
5 cups water
1/2 teaspoon salt
2 cups old-fashioned, rolled oats
1 tablespoon butter (optional)
1 teaspoon ground cinnamon
1 tablespoon flax seeds
1 tablespoon chia seeds
1 cup dried fruits (cranberries, dates, apricots, raisins, tart cherries however you like)
1/2 cup chopped and toasted nuts (almonds, walnuts)
1 cup fresh (actually frozen works better) berries (blueberries, raspberries, blackberries, strawberries)
1. In a medium-saucepan bring water and salt to boil.
2. Stir in oats and cook for 5 minutes.
3. Mixture will be thin and soupy, but will thicken as it cools. 4. Stir in cinnamon and chill oat mixture. 5. Add seeds, nuts, dried fruits and frozen berries. 6. Spoon 1/2 cup of mixture intomuffin pan and freeze x 3-4 hours until solid. 7. Transfer frozen cups to afreezer bagor airtight container. 8. When ready to use,microwaveone frozen cup, covered for 2 minutes. 9. Addmilk,peanut or almond butter,nut milks,fresh fruit,coconut, anda little brown sugar.
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