5 pint-sized Mason jars with lids
1 2/3 cups steel-cut oats
4 cups water
¼ teaspoon salt
½ cup dried cranberries – add when you turn the heat off
Raisins or other dried fruit
Nuts or seeds
Bring the oats, water, salt and cinnamon to a boil. Simmer for about 5-10 minutes (depending on the consistency you like) then turn off the heat and add the dried cranberries and let is cool down.
Divide the oatmeal between the 5 jars. Let stand, uncovered, at room temperature for about an hour or until cool to the touch, then cap and refrigerate or as I have done, place in the freezer.
I usually take a jar out of the freezer and place it on the counter the evening prior to going to work in the morning, then quickly add my optional mix-ins into the jar, and off I go to work, with a yummy and delicious and hearty breakfast. I usually add some nuts, yoghurt and frozen fruit.
Source: Combination of various recipes and adapted by Esmé’s kitchen
30-day Whole-wheat / Weet-Bix muffins
On a healthy kick, then you can even make this gluten-free, by using GF Weet-Bix / Weetabix.
Did you know: Weet–Bix is a high-fiber and low-sugar breakfast cereal biscuit manufactured in Australia and New Zealand.
If ever there was a breakfast super hero for busy moms, this recipe is it. Mix up a batch of this muffin batter and store it in the refrigerator and you can serve the family healthy fresh muffins each morning for breakfast, for their school lunchboxes or even when last-minute guests pop around for a cuppa. It’s a basic recipe that everyone needs to have so keep it in a safe place. And the best part, other than the smell of freshly baked muffins wafting through the house, is that you can make them as healthy as you like; chopped nuts, dried fruit, blueberries, seeds, grated carrot, and spices – the possibilities are endless.
2 cups crushed Weet-Bix
2 ½ cups nutty wheat flour
1 tsp salt
2 ½ tsp bicarbonate of soda
1 cup coconut
1 cup fruit cake mix
1 ½ cups soft brown sugar
2 cups milk
½ cup oil
1 tsp vanilla essence
Combine the dry ingredients together well. Whisk the eggs, sugar, milk, oil and vanilla and add the wet ingredients to the dry ingredients. Leave overnight in the fridge then fill greased muffin tins ¾ fill and bake at 200C for 15-20 minutes or until a skewer comes out clean. Serve warm with a glass of fruit juice.
TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month.
Source: The Recipe Hunter – Origin Unknown
TRIED AND TESTED
No more stress and worrying about what’s for breakfast, once you made this Breakfast-in-a-jar (more…)