Let’s get the usual over with 🙂 An egg, mixed with light mayo and a bit of black pepper with romaine on gluten-free bread. I don’t like this one nearly as much as the Udi’s, but will eat it anyway. Carrot flowers, sliced red pepper, and broccoli complete this basic but tasty bento. Blah, blah, blah… you’ve all seen these bentos before…so…
For a bonus, here’s how to do a super-thrifty and easy breakfast bento: ooh, overnight oats!
It looks gloppy right now, but in the morning, the oats will have absorbed the milk, and it will all be delicious.
Pour into your bento (use the most leakproof one you have and keep it horizontal; even though the oats will absorb all the milk, the inside of your purse is already treacherous enough without adding bento carnage to it) the following:
- 1/2 cup quick oats
- 1/2 cup milk of choice (I used almond today, I have used dairy and soy with success too).
- tasty deliciousness of choice – anything except berries (fresh or frozen – too much liquid) works… nuts, seeds, cinnamon sugar, dried fruit, trail mix…
Leave in the fridge overnight. Get to work and eat, garnering breakfast envy instead of lunch envy for a change. That’s it. If you would like a hot breakfast, you can microwave (container permitting) until it’s all heated through. This is handy for those out there like me, who recognize breakfast’s awesomeness, but cannot get it down until about an hour after waking up.