Cooking with Dining: Healthy Start


It has been said that breakfast can be the most important meal of the day. I know it can be tough to find time for West or Dutch when you roll out of bed 10 mins before classes start!

So in case you find yourself without the time to enjoy the legendary eggs at West, or the fresh fruit and made to order sandwiches in Dutch, or even a smoothie from the ‘Skeller, here are a few stock breakfasts you can make and store in your fridge for some healthy breakfast’s on the go:

Blueberry Maple Refrigerator Oatmeal

(Submitted by Jill Frascatore, Mgr of Upper)


  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)


In a 12oz mason jar (or other travel cup), add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Avocado Breakfast Cup

  • Ingredients
  • 1 ripe avocado
  • ½ cup favorite salsa recipe
  • 1 hard boiled egg
  • ¼ cup crumbled crispy tortillia chips
  • 1 lime wedge


In a 12 oz mason jar (or other travel cup), add chopped hardboiled egg and chopped avocado. Top with the salsa, shake to cover ingredients and store overnight (for up to a day).

On your way out the door, top with the crispy corn tortilla crumbles and squeeze of lime. Feel free to add some chopped cilantro and diced cheese for extra flavor and protein.

Now you are ready to arrive on time for class with some great nutrition!



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