This month’s Recipe ReDux theme was “adding merriment to mixes,” which left the doors wide open for ideas. How many things can you possibly make into a shelf stable mix? Well I’ll tell you. The possibilities are seemingly endless. Which is probably why I wound up going with a staple we always have in stock here: oatmeal. A bit fancied up, with chocolate and coconut stirred right into the mix, this oatmeal makes every breakfast special.
While it would be lovely if every morning could be like the traditional Sunday morning: lazy, relaxed, with sun beaming in the windows and the cats lounging on your lap, and the smell of fresh pancakes wafting through the house, they are, unfortunately, not. Most mornings are the exact opposite of this: rushed, stressful, cold, and dark, with the cats meowing lest you make them wait a second longer for breakfast. On mornings like this, where there’s not a pancake in sight, it’s useful to have a “convenience” breakfast of sorts. While many people turn to pre-mixed oatmeal packets, (which are positively packed with sugar and other scary sounding ingredients), I choose to make my own, completely customizable oatmeal mixture. I simply portion it out in the morning (or the night before, if I’m making overnight oats) and breakfast is ready in 5 minutes or less.
- 3 cups rolled oats
- 1 cup quick oats
- 1/2 cup raisins
- 1/4 cup chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup unsalted sunflower seeds
- 1/4 cup unsalted pepitas
- 1/4 cup shredded coconut
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon salt
- Combine all ingredients in a jar and shake well to distribute evenly.
- Boiling water method: Scoop 3/4 cup of the oatmeal mixture into a bowl. Pour 1/2 cup boiling water over the mixture, stir, and let stand 5 minutes to absorb the remaining water. Add more water if the mixture is not saturated.
- Top with more coconut, fruit, nut butter, or your other favorite toppings, and a splash of your favorite non-dairy milk.
- Stovetop method: Bring 1 cup of water to a boil in a small saucepan, then stir in 3/4 cup of the oatmeal mixture. Reduce heat and let simmer, stirring often, for about 5 minutes, or until the water is absorbed.
- Pour into a bowl, sprinkle on your toppings of choice, and top with a bit of non-dairy milk.
- Overnight oats method: Scoop 3/4 cup of the oatmeal mixture into a bowl, then stir in 1-2 tablespoons of chia seeds and 1 cup of non-dairy milk ( I like unsweetened almond milk). Cover and let sit in the refrigerator at least 1 hour, preferably overnight.
- When you’re ready to eat your oats, stir in more milk, if desired, and top with whatever you’re in the mood for!
What do you do when you’re in a rush for breakfast? I used to be a breakfast skipper, and I still have days when I’m just not in the mood for it, but having a convenient mix like this on hand makes my mornings infinitely easier.