Grab and go
Layered Snack Jars
Three variations in the ingredients list below.
Layer into any food-safe, sealable container such as a Mason jar, or use a bento box to keep ingredients from touching each other. Store in a cool location until ready to eat. Don’t forget to pack a utensil!
Nutrition will vary depending on ingredients chosen.
Thermos instructions: In a thermos, mix oats, brown sugar, cinnamon, and nutmeg. Heat water or milk until almost boiling, then mix into oats along with vanilla and maple syrup, and stir. Wait a few minutes for oatmeal to thicken, stir once more, then top with remaining ingredients. Seal thermos until ready to eat.
Make and heat later instructions: In a heat-safe bowl, mix all ingredients except water/milk. Seal with lid, grab a spoon, and pack for later. When ready to eat, pour water/milk into oatmeal and heat in microwave for a minute or two until very hot. Wait a few minutes for oatmeal to thicken; stir and enjoy.
Per serving: 310 calories, 9 grams fat (5 grams saturated fat), 5 milligrams cholesterol, 21 milligrams sodium, 51 grams total carbohydrates, 5 grams fiber, 7 grams protein.
Banana PB&J Wrap
Warm up flour tortilla in microwave for 10 seconds to make it easier to roll without cracking. Spread cream cheese evenly over half of the tortilla (to the edges). Spread the peanut butter on the other half (to the edges). Spoon and spread jelly down the middle, then place banana on top. Roll up tightly and seal. Cut in half lengthwise to share. Off you go with a tasty and filling snack!
Note: Adjust measurements to your liking — you know your preferred PB&J ratio! These can even be refrigerated for up to 3 days ahead.
Per serving: 245 calories, 10 grams fat (4 grams saturated fat), 16 milligrams cholesterol, 272 milligrams sodium, 34 grams total carbohydrates, 3 grams fiber, 4.5 grams protein.
Preheat oven to 350 F. Grate zucchini and carrot by hand or in a food processor. In a large bowl, whisk eggs and milk, then mix in grated vegetables, cheese, and bacon. Fold in Bisquick until incorporated. Spoon batter into a greased or lined cupcake pan. Bake 18 to 22 minutes, or until golden brown and cooked through. Store in fridge or freezer and heat up or eat at room temperature.
Per serving: 124 calories, 6 grams fat (2 grams saturated fat), 55 milligrams cholesterol, 393 milligrams sodium, 12 grams total carbohydrates, 0.5 gram fiber, 6 grams protein.