On hectic mornings, healthy breakfast can seem damn near impossible. I totally get it. I know I often post pictures of bowls of oatmeal on here, but I very often make double and triple-batches so I can easily reheat the leftovers so I don’t have to make breakfast from scratch every morning. Make-ahead breakfasts are a total sanity-saver for me.
Because one day it’s winter and the next it’s spring before it goes back to hemorrhaging snow here in NYC, those soupy warm mornings can be kind of tricky. I find that smoothie packs make it easier to whip up smoothies, but frozen yogurt breakfast bars are another great option. I made a similar recipe this summer using fresh blueberries, and I was so happy with it, I wanted to play with a higher-fiber version to give that morning meal a little more staying power.
When I received these trail mixes and almond butter from Woodstock, I knew they’d be a great addition. I really appreciate that so many of the company’s products are USDA-certified organic, non-GMO, and domestically sourced. They’re also not packed with added sweeteners and other madness. This low-sugar breakfast bar is perfect for those busy mornings you want to start strong and stay fueled.
Frozen Yogurt Trail Mix Breakfast Bar
- 1/4 cup rolled oats
- 1 tablespoon almond or peanut butter
- 4 ounces plain whole milk yogurt (like Stonyfield Organic grass fed)
- 2 tablespoons Woodstock. Cravings Organic Hiker’s Harvest mix
- Line a small lidded container with parchment paper.
- Mix oats and almond butter together to make a paste. Spread on the parchment paper.
- Layer trail mix on top of yogurt.
- Freeze at least 4 hours or overnight.
To serve, remove bar from parchment paper and eat.
Variations: Make this as thin or as thick as you like, depending on the size of the container you use to freeze it in. Feel free to spread out on a baking sheet to make “bark” instead of a bar.
What’s your favorite make-ahead meal?
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