It’s my favorite time of year when I can get the “excuse” to make my favorite cold breakfast, Summer Porridge. Every time I make it, it’s a little different. But I love to make it as it reminds me of when I used to do shows. Every June, for three years, a friend and I would work the largest show in our town. Over 100 vendors in one area, so you can imagine the number of people! And she would make this awesome summer porridge for us to eat on the first day.
I always looked forward to sitting down with her, spending a quiet moment by opening up the tent a little before the show started and eating this wonderful concoction she made. Chopped fruit on the top, and lots of goodness underneath; it was a special time. It would fill me up so much I couldn’t eat it all, and would have to savor it throughout the day.
I make two batches; one for today, and one for tomorrow. Here’s the recipe:
Grab and Go Breakfast, aka “Summer Porridge”
Makes one serving
One half-pint canning jar with a lid (think “jelly jar”)
1/4 cup old fashioned oats, uncooked (organic has better flavor)
1/3 cup milk (almond, regular, sunflower seed milk is good too! See recipe below)
1/4 cup Greek yogurt, any flavor or plain if you wish. I like Black Cherry, Strawberry and Lime
1-1/2 tsp flax seed
1 tsp honey
1/4 tsp chia seeds, if desired
Chopped fruit: strawberries, blueberries, cherries, bananas, even cantaloupe!
Mix all ingredients except fruit in jar. Shake, then add the fruit and shake again or place the fruit on top. Cover with lid. Set in fridge overnight, and enjoy the next day. Keeps two days. You can add 1 tablespoon peanut butter or cocoa if you like chocolate. Sometimes I add protein powder.
SUNFLOWER SEED MILK (Taken from Fairyland Cottage’s recipe)
In a blender, grind 1/4 cup sunflower seeds with 1 cup water until all seeds are liquified. Keeps two to three days
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