For years, I tried making my own version of Starbucks oatmeal at home. Years! I Googled so many copycat recipes, and learned in the process that Starbucks uses Quaker Oats. I thought, how could this be!? I've tried every version of Quaker at home, employing several methods - including hot water and covering, like they do in the store. NONE tasted like that perfectly hearty version. Well, they were quick cooking steel cut oats and Quaker FINALLY started selling them in grocery stores earlier this year. My breakfast dreams came true! I got out of the routine of hot oatmeal in the summer. But now that I'm back at it, I decided to streamline my add-ins for the busy school mornings. Just like Starbucks and the prepared topping packets!
Although I like to change it up, this combination has been my favorite lately and lasts about a week.
Make Ahead Oatmeal Topping
1/3 cup chopped walnuts
1/3 cup sliced almonds
1/3 cup chopped pecans
1/3 cup dried cranberries
1/3 cup raisins
1/3 cup brown sugar
1/4 cup shredded coconut
1/4 cup toasted sunflower seeds
2 tablespoons chia seeds
Layer it up in a glass jar,
and then shake it up to distribute everything evenly for pouring over your tasty oats.
Sometimes I leave out the brown sugar and sweeten the oatmeal with maple syrup, a mashed up banana, or Nutella...
This weeks eats:
- Monday - Pizza
- Tuesday - Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts (This recipe from Iowa Girl Eats sounds amaaaaazing.)
- Wednesday - Aidells Sausages, Roasted Potatoes and Green Salad
- Thursday - Chinese Chicken Stir Fried Rice (from Six Sisters Stuff)
- Friday - Spaghetti with Ground Turkey (we pretty much follow our Saturday night pasta recipe, but with ground turkey in lieu of sausage.)
- Saturday - Date Night! Celebrating our 13th wedding anniversary a few days early.
- Sunday - Spinach Salad with Chicken Avocado and Goat Cheese (a favorite from Recipe Girl)