- 16 oz. mason jar with lid
- ½ cup rolled oats (old fashioned oats)
- ½ cup almond milk
- 1 Tbsp. chia seeds
- ¼ cup Greek yogurt
- ½ tsp. maple syrup or honey
- ¼ cup fruit of your choice
- ½ Tbsp. hemp hearts (optional)
Add the rolled oats, almond milk, and chia seeds to your mason jar and mix together. Secure the lid to the jar and place in the refrigerator overnight or for about 6-8 hours. Remove the jar from the refrigerator and mix in the Greek yogurt. Top with fresh fruit of your choice, maple syrup or honey and hemp hearts before serving. Enjoy!
The oats will last about 4-5 days in the refrigerator. Transform this dish by adding different toppings and flavors to your oats. Chocolate chips, nuts and almond butter are all great options. Fruits to try include diced apples, bananas, strawberries, kiwi, pineapple, mango and raspberries. These oats are very versatile and make for a great quick breakfast or snack.
- 32 oz. mason jar with lid
- 1 Tbsp. soy sauce
- 1 tsp. chicken bouillon or Better than Bouillon
- ½ Tbsp. gochugaru/Korean red pepper paste (optional)
- ¼ tsp. sesame oil
- 1 green onion finely chopped
- ½ cup baby spinach
- pickled red onions or kimchi to garnish (optional)
- ½ cup cooked shredded or diced chicken
- 2 oz. dry vermicelli rice noodles
- 2-3 cups boiling water
Place soy sauce, chicken bouillon, gochugaru (if using) and sesame oil in the bottom of the jar. Top with cooked chicken, baby spinach and dry vermicelli noodles. Refrigerate until ready to use. To serve, boil 2-3 cups of water and carefully pour over the ingredients in the jar until it is filled. Carefully push noodles down until they are submerged below the water. Place the lid on the jar for 3-5 minutes or until the noodles are al dente. Stir the contents of the jar together. Garnish with green onions and pickled red onions or kimchi. Enjoy!
Transform this dish by experimenting with different ingredients. Ideas to try include adding miso paste instead of gochugaru or fish sauce instead of soy sauce. Try substituting the chicken for cooked shrimp or tofu. A hard-boiled egg cut in half would make a great protein topping as well. You can add a variety of vegetables such as julienned carrots, edamame, baby bok choy, microgreens, pea pods, pickled radish and mushrooms. For more heat, add your favorite chili sauce. These instant noodles are a great quick and delicious option for lunch or dinner at home or on the go.
By Amy Krause
Photos by A. Krause Studio