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I first had this in Scotland, back in May. I wish I could tell you it was in an adorable little Scottish restaurant somewhere but I will confess…it was at Starbucks. The day we rented a car to head into the highlands we got a super early start. Starbucks was right next door to the rental car company so we popped over to grab a caffeine fix and some breakfast to go. They were labeled: Breakfast Pots. I had never heard of them, but I took a chance.  Chilled oatmeal, crunchy shredded apple, yogurt, milk, and sweet dried red currants. I knew after the first bite that I wanted to do a blog post on this concoction.

So why did it take me three months to get around to it? Well…..I may have been pouting slightly. I returned to the states determined to recreate the yummy breakfast sensation that I just KNEW would sweep the nation. About two weeks after our return, as I was preparing to write the post I saw something on pinterest that made my heart sink. A picture of something that looked suspiciously like MY brilliant-just-returned-from-Scotland-Can’t-Wait-To-Share-It-With-The-World recipe. Indeed, it was similar. I felt like Monica and Chandler on their honeymoon. You know…where that other couple on their honeymoon is in line ahead of them at the airport and gets bumped to first class? The last two seats on first class. Then they’re at the same resort and the other couple gets bumped to the honeymoon suite? So instead of posting my recipe I remained silently cranky. Because it was already OUT THERE. Alas, I’ve decided to post it anyhow. Because it’s my blog and I can post what I want to. :D And because it is our favorite breakfast, it’s easy to make, yummy, and healthy.

Few things make Andy so happy as when I make his lunch for him the night before. But BREAKFAST being ready to grab and go as well? That’s just the happiest kind of morning. Kind of like when he makes coffee for me which is just about every morning. It makes my whole day. It’s the little things you do for each other that are sometimes the big things, after all.

My favorite things about this recipe are:

  • You make it the night before so breakfast is ready and waiting for you when you wake up.
  • There are endless flavor combination possibilities.
  • It’s healthy
  • It’s cold….which is so nice on a hot summer morning!

I first started calling it overnight oatmeal, until we found it too confusing because I also make an overnight oatmeal in the crockpot. That’s our favorite WINTER breakfast. To avoid confusion when asking Andy if he would like ‘overnight oatmeal’ the next morning, we decided on calling this breakfast ‘Porridge Pots.’ It just fits. 

Porridge Pots

You will need one cup mason jars. Per serving:

  • 1/4 cup rolled oats or Scottish porridge oats
  • 1/4 cup nonfat greek yogurt
  • 1/4 cup milk
  • 2 Tbsp grated apple (I loved that it gave the breakfast pots a nice crunch. It’s a great texture contrast to the soft porridge)
  • 2 Tbsp any of the following – jam flavor of choice, maple syrup, or agave nectar. OR 1 Tbsp jam and 1 Tbsp of another sweetener – Play with it and see what you like.
  • 1/4 tsp (I just add a splash) extract of choice: vanilla or almond
  • 1/4 – 1/3 cup chopped fresh fruit of choice. If I am making it to grab and take with me I use a larger mason jar so I can fit the fresh fruit easier and it shakes up better. Otherwise it’s too crowded in the jar to shake well. If I am eating it at home I usually just add this fruit right before eating. 
  • Other ideas for add ins: dried fruit of any variety, dates, cocoa powder, sunflower seeds, chia seeds, mini chocolate chips, peanut butter, nutella…anything else you think would be tasty!
  • The possibilities are endless!! If you come up with a combination you LOVE, I would love to hear about it!

Place the ingredients into your mason jar. Seal and shake to combine. Refrigerate overnight and enjoy in the morning!

Here are some combinations we have enjoyed:

Vanilla Peach:

Cherry-Almond:

  • 2 Tbsp Cherry Preserves
  • 1/4 tsp almond extract
  • Chopped fresh cherries

Raspberry Maple:

  • 1 Tbsp Raspberry jam
  • 1 Tbsp Maple Syrup
  • 1/4 tsp vanilla extract
  • Fresh raspberries

Blueberry Maple:

  • 2 Tbsp Maple Syrup (you could certainly use Blueberry preserves, but I didn’t have any)
  • 1/4 tsp vanilla
  • 1 Tbsp dried blueberries
  • Fresh blueberries

Flavor I am considering but have not yet tried:

Pumpkin Apple Spice:

  • 1-2 Tbsp pumpkin puree
  • 2 Tbsp maple syrup
  • cinnamon (amount to be determined 1/4 tsp? 1/2 tsp?)
  • dash of ground cloves
  • dash of nutmeg
  • chopped apple – sauteed in a little butter until softened.

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