Meal Prep: Breakfast Jars 2 Ways

Not everyone has the time for a serious meal prep session. A great alternative I’ve found is when I make the time to cook a real breakfast I just make doubles – I set the uneaten portion aside for tomorrow or later in the week. Some things, like pancakes, can be frozen. If you don’t mind eating the same thing a lot you could make a whole week of breakfasts with just one morning and one recipe.

Below are two of my favorite breakfast prep recipes, husband approved!

Peaches and cream oatmeal

Makes 4 jars:

1 29oz can peaches (I used canned in syrup; if you don’t you might need to add more sweetener) – save the juices

2 cups of heavy cream or cashew milk/coconut cream

2 cups of rolled oats

1 tbsp cinnamon

2 tsp ginger (ground)

1 tbsp vanilla extract

1/4 cup honey or 1/2 cup brown sugar

1 tbsp butter or coconut oil

Preparation:

You’ll notice there’s a lot of choices on the ingredients. You can make these clean and vegan or cheap and wholesome. Or just make use of what you have on hand. I like to keep my food flexible because my cupboards never quite look the same.

In a saucepan bring milk and a pinch of salt to a quick boil. Toss in oats immediately and remove from heat.

In a small saucepan pour whole can of peaches, juices and all, sugar, cinnamon, ginger and butter. Cook on medium high until it starts to form a sweet, thick syrup. Taste – it should be a little bit too sweet and strong. Remove from heat. Stir in cooked oats and vanilla extract.

Eat and Store:

Separate into four jars while still hot. Refrigerate immediately until ready to eat – or eat it hot.

 

Blueberry Banana Parfaits

Makes 4:

24oz blueberry greek yogurt

1 cup cranberry-almond granola (or your favorite)

1 cup blueberries, fresh

2 bananas, cut into cubes

Preparation:

Layer ingredients equally among 4 jars. I suggest starting with a granola layer but that’s just because I like my granola soft.

If you want your granola crunchy, layer the yogurt on the bottom, the banana chunks, the blueberries, then the granola.

Eat and Store:

Refrigerate until ready to eat.

For a lower calorie/carbohydrate version:

To save on calories, use plain yogurt and replace the granola with a muesli blend.

I hope you enjoy these recipes. What’s your favorite breakfast on the go?

Roasted Maple Pecan Granola

maple pecan granolaNote: This was originally posted in 2013 on the first website. This is still one of my favorite recipes, and yes, it was my first recipe ever published. That was the good old days when I was still learning how to cook – I couldn’t even make an omelet!

Hi, guys. Yesterday was awesome, in a crazy sort of way. This week I’ve made chicken noodle soup completely from scratch, and hot cocoa with whipped cream. Last night I turned out two different batches of granola, and some lovely yogurt.

I’ve got a treat for you today: my very first recipe (that I’ve shared with the public)! It’s based off of Alana‘s book The Homemade Pantry, but I’ve changed it around a bit. I highly recommend the book. It’s awesome.

This is a very sweet granola. If you want a little less sugar, just add about 1/2 cup less syrup. If you only have one rimmed baking sheet, halve this recipe and you’ll be fine. Also, given the amount of time this takes, I suggest making it in the morning, or leaving it to cool in the oven overnight.

Now for the granola…

You will need:

  • 10 cups rolled oats
  • 2 cups chopped pecans
  • 1/2 tsp salt
  • 2 1/2 rounded tbsp ground cinnamon
  • 3/4 cup coconut oil
  • 1 1/2 cups maple syrup
  • 1/4 cup agave syrup (or more maple syrup)
  • 2 tsp vanilla extract (the real stuff is best)

Prepwork:

Preheat oven to 250 F. Put oven racks in top 2/3 of oven. Chop nuts.  

Mix:

Combine the oats, pecans, salt and cinnamon in a really big bowl. Mix thoroughly. In a separate, 4-cup bowl whisk together oil, syrup and vanilla extract until uniform. Pour syrup mixture into the oats mixture, and stir until everything’s coated. Don’t leave any dry or wet pockets.  

Bake:

Line two (or one, if you’re doing half a batch) 18 x 13″ rimmed baking sheets with wax or parchment paper. Spread the granola evenly on the pans. Put the pans in the oven and bake for 30 minutes. Take pans out, shuffle/stir granola, turn pan, and put back in oven for another 30 minutes. Take out the granola again, stir it, and put it back in the oven, but turn the oven off. Let granola cool for at least 6 hours or overnight in your oven (but leave the oven off).

Enjoy:

After your granola is done cooling, package some up and share it with your neighbors. Put the rest in an airtight container and store in a cool, dry place. Raisins or chocolate chips can be added, if you like. Have it in your yogurt, or with milk. This makes a great breakfast cereal. 

What was your first original recipe?