Working Mom Meals {No Cook Refrigerator Oatmeal Edition}

I’m a month into my health kick, making life changes and not quick fad diet changes. For the first three weeks, I was mostly eating plain oatmeal for breakfast during the school week. I take breakfast with me since I do have to be at school by 7am. But with all that oatmeal, I was getting bored, and forcing myself to eat it. On one of the MyFitnessPal message boards I saw someone post about refrigerator oatmeal, and thought I’d give it a try. My good friend google brought me to The Yummy Life {my new blog obsession…check it out…you won’t regret it.} Monica is committed to sharing yummy foods that are also good for you. It’s a win win in my book. And of course not only does she have one recipe, but six different versions of the no cook refrigerator oatmeal, all building off the same base. These are so easy to put together, and all you do is mix them the night before and grab it out of the fridge the next morning.

One element of her recipe that I’m 100% jumping on board with is using Chia Seeds. From The Yummy Life site:

ch-ch-ch-CHIA seeds. I followed Pepper Lynn’s lead and included chia seeds in my refrigerator oats recipes. I’ve been hearing a lot of buzz about the nutritional powerhouse in these teensie little seeds, and this is a great way to sneak them into your diet. Chia seeds:

• have more Omega 3 fatty acids than flax seed (important for heart health)
• are the richest non-marine whole food source of Omega-3 (better than salmon)
• absorb 10 times their weight in water and transform into a gel-like substance–great for athletes for maintaining hydration and helps with weight loss by making you feel full longer
• are as high in protein as quinoa
• are loaded with calcium, potassium, Vitamin B, and anti-oxidants
• help balance blood sugar via the gelling action of the seed and it’s unique combination of soluble and insoluble fiber that slow down your body’s conversion of starches into sugars
• have a neutral taste so they will take on the other flavors in a recipe
• can be eaten whole (unlike flax seed); they don’t have to be ground before adding them to food in order to digest them and benefit from their nutrients
• have a two year shelf life, stored at room temperature (flax seeds quickly become rancid and loose their nutritional value)

Sources: Dr. Oz, Dr. Weil,  NutritionData, LiveStrong

I mean, am I right? Chia seeds for the win! I’ve heard you can get Chia seeds at Whole Foods or order them online at Amazon, but I found mine at GNC. (Working Mom Tip: Don’t waste your time searching the shelves for these seeds. Ask someone and they’ll point you in the right direction. This goes for all the things. I’m so over spending my precious time wondering around a store.)

I’ve made two of the no cook refrigerator oatmeal varieties so far, and I have to say I loved them both! The Banana Cocoa version made me feel amazeballs that I got to eat something chocolaty in the morning. Note: These can be stored for up to two days in the refrigerator. And I have to say that banana cocoa tasted better the second day than the first. The Apple Cinnamon variety reminded me of eating apple pie. I’m thinking of perhaps sprinkling a bit of granola over the top next time to give it a little crunch as I do love me some apple pie crisp.The other four varieties are Mango Almond, Blueberry Maple, Banana Peanut Butter, and Raspberry Vanilla.

Monica suggests buying 8 ounce mason jars to make your oatmeal in. Since I could only find them in the store as a pack of 12, I decided to get the Ball Plastic 8 Ounce Freezer Jars instead, since I can get five of them, because seriously, I have no room for more mason jars.

Seriously, go check out The Yummy Life and her no cook refrigerator oatmeal, and I dare you not to get lost in her site looking at all of her other yummy and healthy recipes.

Photo Credits: http://www.theyummylife.com