With the start of my college career less then two weeks away, I have been searching for ways to streamline our meal process. I do not want to give up whole and healthy foods for my children, or myself for that matter, just because I am becoming a full time student that will be strapped for time.
Since my summer classes are early morning ones that run Monday through Friday, I want breakfast and lunch completely done and ready to go on Monday morning and dinner to only need minimal prep. This way I will have plenty of time to study and spend with my kids. I have suddenly found myself quite in love with my pyrex dishes and wide-mouth mason jars. Both are ultra practical for plastic-free food storage and go from freezer to fridge to microwave or oven really well.
I figured since I am not the only one would like to have healthier meal options available to their families who is also on a tight budget, I would begin to post some of my more successful meals ideas here.
You might remember awhile ago my friend Andrea posted about her canning jar oatmeal, which is mostly made up in advance and eaten hot. I love it and it is super practical, but the days are getting a little warm for me to crave hot breakfast food, so here is a version inspired by her and a couple pins I saw recently on pinterest. It is made the night before and eaten cold out of the refrigerator.
Apple Cinnamon Refrigerator Oatmeal
This makes one half-pint canning jar’s worth of oatmeal, which is enough for my breakfast along with a piece of fruit (this morning we ate ours with a half pint jar each of fresh cherries on the side.)
- 1/4 cup old fashioned oats
- 1 tsp ground flaxseed
- 1/2 teaspoon cinnamon
- 1 teaspoon pure maple syrup
- 1/3 cup whole milk
- 1/4 cup plain whole yogurt
- 2 tbsp plain applesauce
- Measure ingredients into a half pint canning jar and stir.
- Screw lid on jar and store in refrigerator for 12 hours or up to 3 days (haven’t tried for longer then that but I will amend this when I do.)
- Give it a good stir before eating.
I would imagine that you could use lower fat versions of yogurt or milk in this but we only use whole milk products so that is more of a guess then anything. If you do that, let me know how it turns out?