School just started for many. I know this, because as I type, sitting in my neighborhood Starbucks, every freshman and sophomore from the high school down the street are in line ordering their frappuccinos. If I had to take a shot in the dark, I would assume that caffeine is not what most of these kids need right now, but that’s for their parents to enjoy, not I.
Anyhooooow, when you have school 8 hours a day, it is pretty crucial that you have a good healthy breakfast. That’s what we’re always taught, right? However, so many things are easier said than done.
At the beginning of each school year growing up I would often start off strong, taking the time and energy required to whip together an egg breakfast with some fresh fruit. However, by October, it would be goodbye healthy breakfast, hello eggo waffles.
Thus, I introduce to you one very healthy, sustaining, and easy breakfast recipe in honor of the new school year. (You can thank me later). The beauty of these overnight oats is that you simply throw everything together in a jar, let it sit in your refrigerator overnight, and simply roll out of bed to enjoy it in the morning. From one who is not an early riser, there’s pretty much nothing better than that!
Give it a try. You might just revolutionize your morning routine- for the better.
xoxo A Rented Kitchen
- ½ cup strawberries, sliced
- ½ cup almond or soy milk
- ¼ cup Gluten Free Steel Cut Oats
- ½ ripe banana, mashed
- 1 Tablespoon chia seeds or ground flax seeds
- ½ Tablespoon unsweetened cocoa powder
- ½ Tablespoon maple syrup
- ¼ teaspoon pure vanilla extract
- Optional Toppings: 1 Tablespoon sunflower seed butter, ½ Tablespoon dark chocolate chips, or ½ Tablespoon shredded coconut
- Combine all ingredients in a medium size bowl, and mix until completely blended.
- Transfer the mixture to a medium/large mason jar, cover with a lid, and refrigerate overnight.
Notes and Tips!:
- Yield: 1 serving
- Source: Rabbit Food for My Bunny Teeth
- If you like this recipe, try these other delicious dishes from ‘A Rented Kitchen’! (Recipe links below!):