I don’t know about you, but breakfast isn’t always our most important meal of the day. Trying to feed four, sleepy Littles breakfast at 6:30 am before they rush out the door to school puts a damper on the whole make-breakfast-the-most-important-meal-of-the-day theory. I’ve been thinking a lot about the foods we are eating and how I can do a better job fueling the Littles with nutrient-rich choices to help power them through the day. I thought I’d share with you some of the experiments I’m trying and pass along those that rate at least two (out of four) thumbs up!
Overnight Oatmeal was an instant success. Three out of the four Littles love this breakfast, so it has permanently found a place on our morning rotation. The best part? You make it the night before!
2 cups oatmeal (not instant)
2 cups almond milk
2 Tbs flaxseed (optional)
Mix almond milk, oatmeal, and flaxseed in a bowl. Cover and refrigerate overnight. My Littles like the chill taken off their oatmeal, so I microwave the entire bowl for a minute or two, then dish into 4 bowls and let them pick their toppings.
mini chocolate chips (I use Enjoy Life brand which are dairy, soy & gluten free)
Maybe your eyebrows raised a bit at Almond Milk?
Well, it’s all part of my experimentation. I’ve mentioned before that at least one of the Littles may have a dairy intolerance. It’s not a full-blown allergy, but it definitely merits monitoring our dairy intake. Husband & I have almost completely eliminated dairy from our diets (well, since Christmas anyway) and so I’m trying out options to see what passes muster. So far Almond Milk is tolerated. Not straight out of the glass, but definitely in Overnight Oatmeal.
Have fun experimenting with the toppings and please, please share with us any favorite breakfasts you have!
*** Gluten-Free Update: We now use Bob’s Red Mill Gluten-Free oats for this weekly staple at The Schell Cafe. And, we love our Almond Milk!