Breakfast Pot of Blueberry, Pear, Mango and Oats

Mornings can be rough; I know!!! Getting my 3 boys out the door to school and college can be demanding to say the least. Having a good breakfast sets you and the family up for success all throughout the day and helps to keep your blood sugars regulated until lunch time. Breakfast is the most important meal of the day. So why don’t you make it the night before, place it in a mason jar and leave it overnight in the fridge, so next morning all you do is grab and go!

I’ve come up with a delicious, satisfying tasty treat that is so simple to make and saves valuable morning time, give it a try.

I was brought up on porridge as a child, my mother made it practically every morning for my brother Michael and my sister Julie, before catching the bus to school. I remember loving the warm sticky consistency especially on the cold winter days living in the North East of England standing at the bus shelter, rosy cheeks and blowing warm air out of your mouth into the chill of the cold wind (LOL I really don’t miss those days!!). Now it’s the heat of North Carolina, that’s why this dish works prefect cold.

Steel cut oats content 5gms of fiber and 8 ½gms of protein per ¾ of a cup, along with selenium, potassium, phosphorus, manganese and iron. You could say it’s a power house of GOODNESS.

Blueberries are nature’s wonder berry containing compounds such as anthocyanin that are antioxidant and anti-inflammatory to your body. As we know inflammation and oxidative stress are the cause of every major killer disease such as diabetes, heart disease, Parkinson’s, Alzheimer’s and cancer. Blueberries are also the ultimate memory food. Studies suggest that adding ½ cup of blueberries to your diet each day can dramatically slow down the effects of motor coordination and memory loss due to aging.

Mangos are bursting with potassium, Vitamin A, Beta Carotene as well as Vitamin’s C, K and calcium, phosphorus and magnesium and average only 135 calories per fruit, now that’s an amazing piece of fruit.

Unsalted pistachio nuts are very high in potassium to sodium ratio, which can help maintain water balance and normalize blood pressure in the body. It also has the benefits of Vitamin E, magnesium and phosphorus and trace amounts of other vitamins and minerals.



Breakfast Pot of Blueberry, Pear, Mango and Oats

Serves 4


1 cup steel cut oats

½ cup almond milk (I make my own 1 cup almonds to 2 cups filtered water)

1 orange, zest and juice

2 pears, grated with skin

¼ tsp ground cinnamon

¼ tsp ground ginger

1 cup blueberries

1 cup Greek yogurt (optional)

1 mango, peel and dice flesh

1 tablespoon unsalted pistachios, shell and roughly chop (optional)



Place the oats, milk, orange juice, orange zest, grated pear, cinnamon and ginger into a bowl, mix well and divide between four mason jars.

Divide the blueberries between the 4 jars, followed by a layer of yogurt.

Top with the mango and pistachios, screw on lid.

Chill in the fridge for at least 30 minutes to let the oats soak up the milk, I make these the night before so the boys can grab and go, either to eat first thing in the morning while getting ready or eat while driving to school.

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