One of the very, very few negatives of our new house is that we live too close to the new school to be on the bus route. Unfortunately, we’re also just a little bit too far away for the kids to walk to school, at least until the younger ones are a little bit older. So, that means I’ll be driving them to school every morning. That scares me!
First of all, even after a year of public schooling, I’m still fighting with myself to get out of the homeschool morning routine that meant easy mornings with big breakfasts. We’ve quickly fallen back into that beloved routine this summer.
Secondly, within a few weeks of school starting, we’re going to have a newborn in the house. A newborn who will also need to be bundled and loaded into the car along with the rest of us to drive the three oldest kids to school. So…we’ll all have to get dressed, brushed, cleaned and fed with clock work precision while every ounce of my being is begging to sit with a cup of coffee and sleepy-headed children lingering over breakfast. If I’m honest, just the thought of this entire process is terrifying!
I’m already trying to plan out lots of super quick breakfasts that can be made ahead of time. I have quite a few in my arsenal already, but as far as I’m concerned, there can never be too many options! When I came across this idea in an old family church cookbook, I couldn’t wait to try it out. A little tweaking and it was perfect!
What I love most about this Tropical Oatmeal Yogurt is that it lasts in the fridge for about 3-4 days, so it’s perfect to have on hand and just dish out for everyone. It’s as easy as pouring a bowl of cold cereal. But it is so much healthier! Plus, I normally don’t enjoy oatmeal like the rest of the family does, but this is one bowl of oatmeal I can actually sit down and eat happily.
Tropical Oatmeal Yogurt
- 1 32 oz container plain yogurt
- 2 cup oats, old-fashioned or quick cooking
- 1 20 oz can pineapple tidbits or chunks
- 3 tbsp honey
- 1 1/2 tsp vanilla
- 1/4 cup shredded coconut
- 1/4 cup chopped pecans
- Pour all ingredients into a large bowl and stir until completely combined. Store, covered, in the refrigerator for up to 3-4 days. To serve, scoop into a bowl and garnish with fresh fruit of choice. Or, layer with fresh fruit in parfait glasses.
This post is being linked to:
- Tempt My Tummy Tuesday at Blessed With Grace