Refreshing Summer Breakfast


Here’s my take on the “refrigerator oatmeal” that’s been floating around. Mine is a vegan version.

I used 16 oz. glass jars.  If you make it for children, you might want to cut the recipe down and use smaller ones.

1/2 cup old fashioned rolled oats (quick oats can be used, but will be mushier)

1 teaspoon chia seed (this adds protein and Omega 3)

Shake the jar or mix it around so the chia seed doesn’t clump up when moistened.

2/3 cup rice milk (or almond or soy, whatever you prefer)

Stir the milk into the oats so there aren’t any dry pockets of oats.

1/2 cup diced fresh fruit of your choice (The first time I used Ataulfo mangos, it was awesome! Today I used strawberries.)

1/2 cup plain or vanilla soy yogurt (adding the yogurt last keeps any air in the jar off of the fruit, which keeps the fruit fresh longer)

(I prefer the vanilla, but it’s a few more calories, so this time I bought plain.  It backfired though, because it was SO plain that I had to add one tablespoon of maple syrup to each jar, which is not necessary with the vanilla.)

Put the lids on and leave in the refrigerator overnight.  This is so easy to do, the kids can help!  There are unlimited variations.  Check out the original post for more ideas:

2 thoughts on “Refreshing Summer Breakfast

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