I am bad at breakfast. In the morning all I can convince my groggy mind and body to do is make coffee and moan and groan as I get ready for work. Sure, my mother tried to instill in me the lesson that a healthy breakfast starts your day off right! She was amazing at breakfast. Pancakes, cinnamon buns, ten types of cereal, orange juice, eggs, and the crispiest bacon a kid could hope for were always supplied with the greatest of ease.
Unfortunately, I did not acquire her ability to spring out of bed and whip up a sensational meal. But this recipe is perfect for people like me. It boosts the idea of yogurt for breakfast, remakes an old classic like oatmeal, and is endlessly adaptable to your mood. Plus, with all my leftover mason jars filling up my recycling bin, this is an easy way to put them to use. The version I am showing you in all the photos is strawberry banana; made with one of our newest products Strawberry Butter. It is made from strawberry puree that is cooked down until it reaches a luscious smooth consistency.
Ingredients: Makes 1 large serving.
- ½ cup rolled oats (not quick cooking)
- ½ cup plain Greek yogurt
- 2/3 cup milk
- 1 tablespoon chia seeds
Mix In’s #1: Strawberry Banana Oats
- 1 banana, sliced
- 2-3 tbsp McCutcheon’s Strawberry Butter
Mix In’s #2: Brown Sugar and Pecans with Apple Butter Oats
- 2-3 tbsp McCutcheon’s Apple Butter
- 2 tbsp chopped pecans
- 1 tbsp brown sugar