Hot Oatmeal Jars
For a while, I was making hot oatmeal every morning. You know the drill—microwave oats, drizzle in some honey for sweetness, and top it with whatever I had on hand. It worked temporarily, but I wanted something quick and portable to eat on the go. I craved something easy enough to grab on my way out the door, but healthy enough to feel good about.
That’s when I realized I could prepare oats for the entire week. Build these five jars on a Sunday night, and they’ll last you throughout the work week stored in a cool, dry place (you can also store them in your fridge). Start with a nut butter base, top with rolled oats, followed by dried fruit and nuts, and close tightly until you’re ready to eat. (photo and recipe credit to Cooking Light)
Yields: 5 jars/servings
Container Count: 1 yellow, 1 tsp, 1 purple
- 5 -16-ounce canning jars (wide mouth works best, but any will do)
- 2.5 cups rolled oats, divided
- 5 tablespoons nut butter (if you are doing portion control make sure you need a tsp. of fat for this meal)
- 1 tablespoon coconut oil
- 1 1/2 teaspoons agave or honey, divided
- 5/8 teaspoon cinnamon, divided (1/8 teaspoon for each serving)
- Optional: Blueberries, strawberries, banana, raspberries.
- In a small bowl, combine the nut butter and coconut oil into a smooth paste.
- Divide nut butter mixture evenly among five jars.
- Fill each jar with 1/2 cup rolled oats, 1/2 teaspoon agave or honey, and 1/8 teaspoon cinnamon.
- Top each jar with a tablespoon of your favorite fruit.
- In the morning add about 3/4 cup of hot water to the jar, close the lid, and it’s ready to eat in about 5 minutes.
- Or microwave without the lid for 30 second intervals until heated through.
- Stir well to incorporate all the nut butter into the oats. Enjoy!
Tip: You can pour in the the hot water, cover the jar, toss it in your car and enjoy about 15 minutes later.