By Momma Chef

Want a great way to kick-start your family’s busy day? I have you covered! Wake up to a delicious and healthy oatmeal breakfast. This recipe was definitely a hit with my boys, and it didn’t hurt that they thought it was cool to eat breakfast out of a mason jar. The look is so beautiful that this grab-and-go oatmeal even can be served at a fancy brunch. I like to make several at a time—they keep for about two days in the refrigerator. Nothing beats using fresh fruit. I love to add blueberries, banana, and strawberries. Feel free to switch up the fruit according to what’s in season and your kids’ tastes.  

5-Minute Overnight Oats

Ingredients

• 1 16 oz. container of strawberries

• 2 small packages of blueberries

• 2 cups milk of your choice (I like using plain almond milk.)

• 2 cups old-fashioned rolled oats (Use gluten-free oats if making a gluten-free recipe.) 

• ¼ cup maple syrup

• 2 teaspoons chia seeds, optional but highly recommended

Instructions

1. This recipe makes 4 mason jars, so remember to divide ingredients above into 4 jars.

2. Slice the strawberries into quarters.

3. Layer the oats, milk, chia seeds, blueberries, strawberries, and maple syrup into 4 mason jars with lids.

4. Cover and let sit in the refrigerator overnight or for at least 6 hours.

5. When ready to eat, stir and enjoy.

Serves: 4 

Karen Nochimowski is the author of 6-Minute Dinners (& More!), a newly released cookbook filled with more than 100 simple recipes with six or fewer ingredients, including nut-free and allergy-friendly options. Gloria Estefan, Alex Borstein, Katie Couric, Howie Mandel, Margaret Cho, Barbara Corcoran, and many others have written testimonials for it. Karen also started and runs Momma Chef’s Soup Kitchen and Momma Chef’s Little Free Pantries. Part of the proceeds from the cookbook will go towards feeding those facing food insecurity.