It’s back to school season, which means more to do for the family on the go. So, how can you keep everyone satisfied and well fed? Food Network star and bestselling author Ellie Krieger makes planning and preparing delicious, wholesome meals a breeze. Her book, WEEKNIGHT WONDERS incorporates 150 recipes for your favorite foods, as delicious as ever, yet magically reworked without all the fat and cholesterol. Each recipe can be prepared with minimal fuss and simple ingredients, even after a long day of work, in 30 minutes or less (and that includes chopping time)!
Breakfast can be stressful this time of year as we adjust to our new schedules. Here's one of our favorite make-ahead breakfast recipes which incorporates California Grapes, rich in antioxidants and in their peek season right now! The best part about this recipe is that you can prepare it at night and all of the flavors meld together, making it even more delicious in the morning! Just grab it and go!
OVERNIGHT OATS IN A JAR WITH GRAPES AND ALMONDS
¾ cup unsalted whole natural almonds (4 ounces)
1 cup nonfat milk
1 cup nonfat plain yogurt
1 cup old-fashioned rolled oats
3 tablespoons honey
1/4 teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 cup green seedless California grapes, quartered
1 cup red seedless California grapes, quartered
Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3-5 minutes. Allow to cool slightly, then chop them coarsely.
In a medium bowl, stir together the milk, yogurt, oats, honey, vanilla and cinnamon. Add half of the almonds, half of the green grapes and half of the red grapes and stir to combine.
Divide the mixture evenly among four 12-ounce (1 ½ cup) jars. Top each with the remaining grapes and chopped almonds. Cover tightly and refrigerate overnight or at least 8 hours. The jars will keep up to 3-4 days in the refrigerator. (Note: for extra crunchiness, top with the remaining almonds right before serving)