Here’s a quick and easy way to have a healthy, nutritious breakfast ready to serve up. It comes from one of Joshua McFadden’s recipes, a Portland, Oregon based chef. His first cookbook, Six Seasons: A New Way with Vegetables won a James Beard award. The following recipe is from his newest book Grains for Every Season. I love that you can prepare the dry base mix and store it for up to a month.
INGREDIENTS
Dry Base Mix (makes 1 quart)
- 3 cups uncooked rolled oats (not instant)
- 2 tbsp ground flaxseed
- 2 tbsp poppy seeds
- 1 tbsp chia seeds
- 1/2 cup unsweetened cocoa powder (optional)
- dash of salt
For each serving jar, to make overnight:
- ½ cup dry base mix
- 2 tbsp dried blueberries or raspberries or other dehydrated fruit or chopped dried fruit
- ½ cup milk of choice
To add at breakfast:
- Something sweet, like honey, jam, maple syrup or a fruit compote
- Something crunchy, like puffed rice or granola or toasted nuts
- Plain yogurt
- If on hand, fresh berries
DIRECTIONS
For dry base mix:
- Combine oats, flaxseed, chia, cocoa powder (if using), and salt in a quart jar.
- Shake to combine ingredients (can be stored in pantry for up to one month).
For each serving jar:
- Combine the dry base, dried fruit, and milk of choice in a pint sized jar.
- Stir to combine, put on a lid, and refrigerate overnight.
- To prep each jar at serving time:
- Add a spoonful of something sweet (honey, jam, fruit compote, or what have you), a spoon or two of plain yogurt, along with a sprinkling of puffed rice or granola and fresh berries