Another great and easy breakfast item that can be prepared ahead of time! I have not tried this yet so I will edit the post later this week after I try it. I’m looking forward to it, and it probably has a lot less sugar than typical fruit or flavored yogurt from the store.
- 1/3 cup canned pumpkin puree
- 1/4 tsp. pumpkin pie spice
- 2 tsp. maple syrup
- 1 cup nonfat plain yogurt (I used Chobani plain Greek yogurt – this may give it less of a sweet taste since it’s Greek yogurt, not regular)
- 2 tablespoons granola
- 1 tablespoon raisins
- 2 tsp. chopped cashews (I used whole cashews and a crab mallet to crush them in a baggie)
Stir the yogurt and pumpkin puree together, then add pumpkin pie spice and maple syrup. Put half the yogurt mixture in a glass and layer the granola, raisins, and cashews on top. Next, add rest of yogurt and top with crunchy granola mix. Enjoy! *If making ahead of time, do not add granola mixture until the morning you plan to eat it.*
If you like seafood but aren’t a fan of tuna fish salad sandwiches (like Kris), you may enjoy this crab salad sandwich instead! It was very easy to prepare ahead of time and even kept well in the refrigerator for a day. This recipe makes enough for about 1 to 1 1/2 servings, but it can be increased. Let me know if you try it!
- 6 oz. crab meat, drained (I bought a 16 oz. can and just tripled the original recipe since 16 is close to 18)
- 2 tablespoons mayonnaise
- 1/4 cup shredded carrot
- 1/4 cup diced celery
- 1 tablespoon chopped red onion
Combine all ingredients and top whole wheat bread or an open-top hot dog bun with the crab salad. The recipe that I used suggested a side dish of white beans. It was good, but I would wait to add the liquid ingredients until right before you’re ready to eat the beans. It did not keep well for multiple days because the beans got too soaked in the liquid. For the white bean recipe, combine 1/2 cup rinsed and drained canned white beans with 1 tablespoon chopped red onion, 1 teaspoon olive oil, and 1 tablespoon balsamic vinegar.
This is a great healthy breakfast recipe! The best part is that you make it the night before and it’s ready for you in the morning! Now I warmed mine for a minute in the microwave just because I didn’t want it to be cold, but it’s not required.
- 2/3 cup rolled oats
- 1 cup nonfat milk (I used 2% since I already had it; I also used slightly less than 1 cup)
- 1/4 tsp. cinnamon
- toppings – sliced apples and walnuts are suggested, but you could top it with any fruit or topping of your choice!
Pour milk over rolled oats, stir in cinnamon. Cover with plastic wrap and let it sit in the fridge overnight. In the morning add your toppings. The picture below shows the apples and walnut topping. It was very delicious!