Measure these out the evening before and you’ve got a super tasty (and filling!) breakfast waiting for you in the fridge the following morning. There are many renditions of ‘breakfast jars’ out there, but this one, borrowed from ‘Green Kitchen Travels’, by David Frenkiel and Luise Vindahl is definitely our favorite so far – enjoy!
Berry Breakfast Jars – for each, individual jar
1/2 c. large flake oats
a pinch of spice (cinnamon and cardamom are our favorites) OR a titch of vanilla extract
1 T. chia seeds
3/4 c. milk (I always use cashew milk)
1/4 c. berries (we usually use blueberries or raspberries)
Measure out the oats, spice and chia into however many jars (I use 500 mL jars) you’re making and give the dry ingredients a stir. Pour in the cashew milk and immediately stir (so your chia doesn’t clump). Once all the jars have the milk added and stirred, top with the berries, screw on the lids and refrigerate until breakfast time the following morning.