It’s that time of year again – back to school season has arrived in the blink of an eye. Whether you’re filled with a sense of dread or eager to get back into a routine, these portable oatmeal jars will make the process a bit easier on everyone.
Best of all, they’re a breeze to make. I filled half a dozen small (125 ml) mason jars with a cinnamon peach oatmeal mixture and baked them for 22-25 minutes. You can find these jars at most Canadian Tire stores. Once they’re cooled, screw on the lid and pop them in the fridge for the week ahead. They are the perfect snack-sized healthy treat to throw in your bag for busy days (just don’t forget a spoon!). I also love to add nut or seed butter and strawberry jam on top for extra healthy fats and protein.
More from Chatelaine:
- Chatelaine's 30 days of lunches
- 250 sandwich recipes
- Lose weight and heal inflammation with hemp hearts and a mood boosting salad
- 12 homemade pancake recipes
- How to hull strawberries: a safe and easy trick
Each jar will only set you back about 137 calories and provides 3 grams of fibre and 4 grams of protein. To add an extra 4 grams of protein, simply add a spoon of peanut butter on top. If nuts are an issue, try using sunflower seed butter and/or sunflower seeds for a tasty alternative. I used peaches in this recipe, but I encourage you to have fun experimenting with different flavours depending on what you have in your fridge.
Baked oatmeal in a jar
1 cup rolled oats
2 tbsp chia seed (or ground flax)
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of fine grain sea salt
1/2 tsp baking powder
1 cup almond milk
1.5 tsp pure vanilla extract
2 tbsp pure maple syrup
1 peach (or other fruit like apple or banana), chopped
1/3 cup walnuts or pecans (you can omit these or use sunflower seeds for nut-free), chopped
1. Preheat oven to 350F. Grab six mini mason jars (125ml/4.2 oz) and remove lids. Alternatively, you can use 8 oz jars and make 3-4 servings.
2. In a large bowl, mix together the oats, chia seed (or ground flax), cinnamon, nutmeg, salt, and baking powder.
3. Add the almond milk, vanilla, and maple syrup and stir until combined. Fold in the chopped fruit and nuts.
4. Keep stirring the mixture so some of the milk will absorb. Divide the mixture between the 6 mason jars (about 1/3 cup mixture each), leaving about 1.5 cm at the top. If any milk remains at the bottom of the bowl, divide it between the jars. Gently push the oatmeal down with your fingers.
5. Bake at 350F for 22-25 minutes on a small baking sheet, or until slightly firm and golden on top. Allow to cool completely for about an hour or longer. Add any toppings you desire, place on lid, and into the fridge.
For nutritional info, see here.
Angela Liddon is the creator of Oh She Glows — an inspiring, healthy vegan recipe website — and one of Chatelaine's Women of the Year 2011. Angela’s passion for healthy vegan food is contagious and she’s eager to show others that vegan (and often gluten-free) food can blow your taste buds away.
Connect with Chatelaine: