Breakfast in a Jar

Several months ago, we downsized our 15 passenger van to a minivan. It cut our gas bill tremendously.  But, it also gave us a car payment.  We brainstormed ways to cut our expenditures elsewhere in the budget to help make up for the new payment.  One of the biggest expenditures we cut was breakfast and lunch for my hubby.  He had been eating out a lot for those meals.  So, we decided he would take breakfast and lunch each day.

One of the most common breakfasts I have been making for my wonderful, hard working man, is breakfast in a jar.  http://www.theyummylife.com/Refrigerator_Oatmeal These are so delicious.  I often whip up a batch on Sunday afternoon, and he has breakfast ready for the whole week.  Yes, I make them that far in advance, using raw milk. He likes to grab breakfast, pack his prepared lunch and head out the door.  He eats breakfast on the way to work.

This week, I got a little lazy and made a quick breakfast parfait with yogurt and frozen fruit.  I know he likes granola with his yogurt, but we were out last night.  So, I made some this afternoon.  When I make granola, I make a big batch.  Three large cookie sheets full. (Sorry, the picture is a little blurry.)

Then I whipped up this jar of breakfast parfait.  Honey Greek yogurt, frozen berries and granola.  Maybe he'll like this even better than this morning's version.

And, now the kids can eat granola for breakfast, too.  Cereal is a treat around here.  It disappeared quickly with the budget cuts. 

Now, I need to come up with some more interesting lunch ideas.

And, here is my granola recipe.  I cook it at low heat to keep it healthier.  One of my sons doesn't like it that way.  He says it's not crispy enough.  But, I think the health benefits are worth it.

                  

                                 Granola

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  10              cups  rolled oats or combination of grain flakes

  1                cup  wheat germ

  2               cups  shredded coconut

  2               cups  slivered almonds

  2               cups  sunflower seeds

  1                cup  sesame seeds

     3/4           cup  honey

     3/4           cup  maple syrup

     1/2           cup  coconut oil

  1                cup  sugar, rapadura or brown

  2          teaspoons  vanilla

  2          teaspoons  cinnamon

  1           teaspoon  salt

Combine all grains and seeds.

Mix remaining ingredients in a small saucepan.  Warm gently on stove until coconut oil is melted.

Pour over mixed grains and seeds. Mix well.

Spread on 3 large cookie sheets. 

Cook at 145* for 3 hours.