My high school has a program called Senior Options, where students work at an internship during their final two months instead of sitting in class. Silly me chose an internship that is an hour and a half away, and as a result, portable breakfasts have become necessary.
There is always a degree of tediousness associated with to-go meal prep. Having to leave my house at 7:30 every morning makes me think that grabbing a bar and going is the easiest option. However, poor nourishment during a two month internship is simply a bad idea.
Here is a recipe for those of you who are like me- pressed for time and reluctant to spend evenings making food. This recipe is one of those that involves little mixing or even mental preparation. The idea is that the remaining yogurt of a two-portion container is enough, and no additional dishes but a (either reusable or compostable, preferably) spoon are needed.
The recipe could not be easier, and works well with substitutions. I hope you give it a whirl.
Berry chia coconut yogurt bowl
- 1 cup plain greek yogurt
- 1 tsp. vanilla extract
- 1 tsp. maple syrup
- 1 tbsp. strawberry preserves
- ½ tbsp. chia seeds
- ¼ cup toasted coconut
- ½ cup blueberries
- Optional: 2 tbsp. chopped walnut halves, 1/4 cup granola
- Mix the yogurt, vanilla, maple syrup, preserves, and chia seeds.
- Top with the blueberries, coconut, and optional walnut halves.
- Mixture will last in the refrigerator for 7 days.
*Tip: buy yogurt in large container. Use remaining cup of yogurt in container, and use container as portable method to carry yogurt on the go!