Well, after a learning curve like you wouldn’t believe it seems like eight months into the daily school routine and we have FINALLY figured out our morning routine for dressing, eating and getting out the door. I’m just waiting for some major change to occur that forces us to rethink everything (hello potty training) but until then we’ve got our plan!
The ‘plan’ as it were basically involves doing things as quickly and efficiently as possible while attempting not to stress or shout at anyone (or there abouts…). As the days, weeks and months have gone by we’ve learned quite a bit about planning ahead, giving ourselves extra time, and that a combination of both ideals really does go along way to eliminating some unnecessary stress that comes with the daily grind.
Breakfasts tend to rotate between one of four things; muffins (not Isla’s favourite), shredded wheat and raisins (not my favourite), smoothies (not Nell’s favourite) and overnight oats (the big winner!).
Simple, efficient, filling and complaint-free we are all loving this combination, which is basically a recipe for my favourite American-style snack turned into breakfast.
Apple, Peanut Butter & Raisin Overnight Oats
1/2 – 3/4 cup Rolled Scottish Oats + a small additional handful
1/2 granny smith apple, peeled and diced
2 tsp natural peanut butter
1 big handful raisins
1/2- 3/4 cup milk of your choice
1/2 tsp pure maple syrup to finish
The success to this recipe is all about the layers. I make these in jam jars so we can lid them, label them and save the leftovers. Plus the novelty of eating out of a jar is still incentive for Nell and Isla to hurry up and get to the table. You could also make this straight into your breakfast bowl just as successfully.
Layer as follows;
1/4 cup oats, followed by a handful of diced apple, teaspoon of peanut butter and small sprinkling of raisins. Shake a bit of cinnamon on top and start again, beginning your oats. When you’ve repeated the pattern as many times as you like, finish with a sprinkle of oats over the top, just covering the surface of your last ingredient.
I did 1/2 cup of oats in total for the girls (repeating the layering process 2x over) and 3/4 for Nick and I (repeating it 3x).
Pour in your milk until it almost reaches the top, leaving just a few sprinkles of oats untouched.
Cover with cling film or lid and pop into the fridge overnight.
Add a touch of maple syrup and give a quick stir before serving.