It’s August here in Georgia and for my kids that means back to school. That also means early mornings of making breakfast and packing lunches. I’m always looking for quick and easy meals not only for them but for myself as well. I also love make ahead dishes that are just as good on day five as they were the day I made them. This is one of those recipes. I also love it because it allows for each person in your home to add their favorite toppings so that you never have to hear, “but I don’t like that!”. Cause who really wants to start the morning hearing those words? This recipe is also a great way to start your morning with whole grains, fiber and even a good source of protein. I actually used a nutrition app to plug in these ingredients and will share those nutrition facts at the bottom of the recipe.
Hopefully you’ve already enjoyed Carmi’s recent post on Overnight Whole Grain Waffles. I myself have made them and my kids loved them. I even mixed them up in the morning so that we could have “breakfast” for dinner. Another recipe I make each day for my kids is My Favorite Muffin Recipe. You may be thinking, “wait, did she say she makes them EVERYDAY!?” Yep, everyday. They enjoy them as a snack or with their lunch at school and they also share one each morning with their bus driver. In fact my daughter told me this morning that the bus driver calls it “Heaven Bread” and calls me her “Bread Angel”. Needless to say, we already have some wonderful breakfast and school related posts so be sure to go back through old posts and check those out.
Now for this weeks recipe. I have access to whole oat groats so I’m using my Flake Mill Attachment to roll my oats fresh. If you don’t yet have this attachment or don’t have access to oat groats (this is the just the whole oat seed before it is rolled flat and becomes rolled oats), you can use store bought rolled oats or HERE is a link to where you can purchase oat groats. If you have the Flake Mill Attachment, you can also flake other grains like Spelt, Rye or Soft Wheat.
I like to use my Luigi Bormioli Lock-Eat jars for this recipe because there is room to add my toppings, position the lid and head out the door for work. If you don’t trust your kids with glass, small plastic containers with lids are perfect as well.
The recipe below works for my daughter who has allergies to milk and tree nuts so I use coconut milk, but feel free to use any type of milk you like and top with whatever fruit or nut you prefer. Not only is this a perfect make ahead breakfast, but can be kept up to 1 week so this is a great recipe prepare on Sunday evening and have an entire week of breakfast ready to go. We hope you enjoy this and all of our other recipes. Stay tuned over the next month as we share more back to school and family favorite recipes.
Overnight Oatmeal Chia Bowls
Prep time: 5 minutes
Refrigerated time: 8-10 hours
Yield: 1 serving
1/4 cup oat groats (rolls into 1/3 cup)
1/2 cup coconut milk
1 tsp. agave or maple syrup
1 1/2 tsp. chia seed
1 Tbsp. coconut flakes, dried and unsweetened
pinch of salt
If using the Flake Mill Attachment for the Ankarsrum, attach onto the mixer base and turn the base on its side. Position a small container under the flake mill. Turn the Ankarsrum on and run at about a 2 o’clock speed. Pour oat groats into the hopper and allow to flake directly into your container.
Add remaining ingredients, stir together, place lid on container and place in the refrigerator. Refrigerate for 8-10 hours. When ready to eat, top with favorite fruit and/or nuts. Each oatmeal bowl can be stored in the refrigerator for up to 1 week.
Calories – 262
Fat – 9.7g
Carbs – 36.7g
Protein – 7.1g