I’m jumping on board the over-night oats bandwagon- it might have been pulling out of the station but I caught it just in time. I saw some tips to make better overnight oats and was thinking I should give them a go. Who doesn’t need a fool-proof healthy breakfast? Also, this is all about the toppings which I can totally get on board with- despite never getting jazzed about oatmeal.
It has to be Old Fashioned Oats and you need 2x the liquid as the oats. I made 2 servings to see how it was. Spoiler: loved it. I foresee all the possibilities. I also might mix up some mini ones to be dessert for when I’m craving that sweet-treat.
1 cup old fashioned oats
2 teaspoons flax seeds (optional)
1 teaspoon honey
1 teaspoon brown sugar
1 cup yogurt
1 cup coconut almond milk (or any milk you like)
1 cup blueberries (+more for topping)
2 tablespoons honey
1 teaspoon cornstarch
Toppings: a few blueberries, chopped fresh pineapple, coconut, nuts, or whatever you like.
Mix together the oats, flax seeds, honey, brown sugar, yogurt, almond milk, and divide into 2 bowls/jars/containers and cover.
Let sit overnight.
In a small saucepan, cook blueberries, honey, and cornstarch over medium low heat for 5-10 minutes. Cool and store until serving.
Top with blueberry sauce, blueberries, pineapple & enjoy!
I loved these! I think 2 was a good start. I don’t always want a million servings to eat the same thing every day. I was very into the alternating textures of the oats vs the blueberry sauce vs the fresh blueberries vs the acidic pineapple. I think my next one might be more nut/toasted coconut/nutella.
I know mason jars are cute, but bowls or containers seem way easier to eat out of. I also fully endorse mixing it all up and then letting it sit. The mason jar & the layers would be more instagram-able but the ratio and texture is better when mixed.
See ya after vacay!
There are so many breakfasts to share with you! This one is a few weeks old but I was trying to spread them out (there’s still another to post!)! For Dad’s bday I made sausage gravy with biscuit cups. They were so fun and there’s very little cooking involved! I made mini ones to join the many other brunch items being served. They were tasty and just so cute! Make the biscuits in advance and the sausage can be made ahead too!
Ingredients: Makes 20 mini biscuit cups
1 package of 10 biscuit Juniors
1 package of breakfast sausage, with the casing removed
1 package country gravy
(milk according to the gravy)
1 cup coffee
Preheat the oven to 350-degrees. Flip a mini muffin tin upside down and spray with non-stick spray.
Pop the biscuits open and carefully divide each in half. Lay each half of a raw biscuit onto an inverted muffin well and skip every-other one so they don’t run together.
Bake for 4-5 minutes in two batches.
Pan fry the sausage. Cook through and drain the grease.
Prepare the gravy according to the package in the pan from the sausage. Reduce the milk called for by 1/4 and substitute with coffee. Add in lots of cracked black pepper then the sausage.
Serve and enjoy!
They were really cute! I liked the gravy to get spiced up a bit since I didn’t make it from scratch. Keep an eye on those biscuits! As halfsies they cook quickly. They’d work well with jumbo ones on a regular size muffin pan too.
I took my Mom for a birthday breakfast at a spot between us and knew I couldn’t turn down their breakfast sandwich special. It was on Texas toast which seemed so fun! I kept these quite simple as egg & cheese for a meat-less weeknight dinner with some tots in the toaster oven. I’d totally make these bfast sandwiches again and load them up with tomato, bacon, spinach, or whatever.
Ingredients: (per sandwich)
2 pieces of Texas toast
1 slice cheddar
(add in bacon/sausage/spinach/sliced tomato/etc)
Toast the Texas toast according to the package.
Fry and egg. Flip it and add the cheese. Reduce the heat and cover with a pot cover to melt.
I like the yolk to run and this doughy toast is perfect to soak it all up. Tots in the toaster oven meant dinner was QUICK and didn’t heat up the whole house. The little one gobbled some up for his 2nd dinner. The babe is a carb-lover so he’d be happy with bites of Texas Toast the next time I toast up the remaining pieces. One would be plenty so an open-faced one would be nice too.
I lean savory for breakfast 99% of the time but then I got this pb + nutella + french toast in my head and just couldn’t shake it. “I mean I could but why would I want to” . Sorry, that part of the song gets stuck in my head so I figured I’d stick it in yours.
The easiest way to stuff french toast is to make a sandwich, and french-toast-ify it. Yup, that’s a thing. I made this for breakfast on Father’s Day..though it was just Mr. J and me for bfast. The little guy slept until 9:45am that Sunday. We’re so lucky. Normal is a bit more like 8am, which is also lovely. This was such a fast breakfast to make. It doesn’t even need to be a special occasion!
Peanut Butter & Nutella Stuffed French Toast (for 2)
4 slices of bread (I used oatmeal bread)
4 tablespoons of peanut butter
3 tablespoons of nutella
2 tablespoons of butter
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla or almond extract
2 tablespoons maple syrup (plus more for serving)
Assemble the peanut butter and nutella sandwiches.
Preheat a large skillet or griddle pan to medium heat and add in the butter.
Whisk together the eggs, milk, cinnamon, extract, and maple syrup.
Dunk each sandwich into the egg mixture, flipping once, to fully saturate.
Pan fry in the butter, flipping once to fully cook each side.
Serve with more syrup and enjoy!
We enjoyed this on the deck with coffee (and the baby monitor) on a beautiful morning. I love these two flavors together and thought it was a really great treat. It fueled us up before an adventure to pick strawberries. Yum.
These are pigs in blankets minus the hot dog. This hardly warrants a recipe, but these are easy, delicious, and fun to serve. What else is there? Serve with some fruit and you have instant breakfast.
maple breakfast sausage links
Pan fry the sausages until cooked through. (Do this prep the night before for an even faster breakfast!)
Preheat the oven to 350-degrees. Pop open the roll of crescent rolls. Gently unroll the triangles and lay a sausage link onto the wide end.
Roll the dough around the sausage and keep rolling to the point.
Bake according to the crescent roll package, 9-12 minutes.
Serve with maple syrup for dipping. Enjoy!
I love these. I made them awhile back for a group brunch and loved them for the a) ease and b) crave-ability factor. I made these again and they were a hit. The little one had already had breakfast and then sat with us and gobbled a few bites and then ate a whole one himself.
I’ll always pick savory breakfast over sweet BUT I was inspired by all the yogurt flavors out there and I did pretty well to give the impression of Cherry Cheesecake without too much sugar. It’s just a fruit topping (thickened, without sugar), vanilla Greek yogurt, and a crumble as the crust (with some sugar). I prepped the crumble and the cherries on Sunday and this made for a delightful Monday morning.
Another way to speed this up even more, would be to use granola for the crumble.
2 tbs butter
1 cup Old Fashioned Oats
1/4 cup brown sugar
2 cups dark cherries, pitted (frozen & chopped)
1 tsp cornstarch + 2 tsp water (or skip and substitute 2 tbs fruit jam)
1 1/2 cup Vanilla Yogurt
In a medium skillet, melt the butter over low heat. Then add the oats, flax seed, and brown sugar. Stir.
In a small saucepan, add the cherries and cornstarch mixture (or substitute fruit jam) over medium heat. Stir and cook for 5 minutes until gently bubbling. Remove from the heat and let cool.
Stir the crumble until coated and spoon onto a sheet of wax or parchment paper to cool and harden.
When the crumble is cool and not tacky to the touch (20-ish minutes) break into chunks. Store in an airtight container or ziplock bag until serving.
Serve the crumble on the bottom, some vanilla greek yogurt, and cherries on top. Enjoy!
I loved this. I wish I had more cherry mixture and more crumble! I ate it twice and was so happy to wake up to it. This definitely feels like a treat! It has the impression of dessert, but I kept the cherry mixture tart and tasting like real cherries without any sugar. The crumble had a nice nuttiness without costing $1,000 for lots of nuts. I’d probably toast some and add them next time. It seemed a bit more filling than just yogurt for breakfast.
Winner winner with a cherry on top.
I’m on a bfast quest for some weekly fun not sweet breakfasts. I used my all-time-fav freezer ingredient: creamed spinach! These breakfast cups are so flavorful, full of texture, and couldn’t be easier. Easy like 3 ingredients easy. Puff pastry, eggs, frozen creamed spinach. Easy peasy!
1 sheet of frozen puff pastry
1 package creamed spinach
Preheat the oven to 375-degrees.
Scramble eggs until cooked through, but not over cooked.
Warm the creamed spinach according to the package.
Roll the puff pastry out until even. Cut into 6 squares. Lay each square into a muffin tin.
Divide the egg into each cup, and spoon the spinach on top.
Pinch together opposite corners.
Bake for 15-20 minutes until puffed up and golden brown.
I was making them in advance so I took them out of the oven on the earlier side. I toasted them in the toaster oven for breakfast time. I loooved these guys. How cute are they? The creamed spinach was so perfect in these functioning as sauce. The puff pastry is crispy and buttery.
I’m on a bfast quest for some weekly fun not sweet breakfasts and these were so fun! I prepped them Sunday night and they were so perfect to quickly warm and have something delicious to start the day with. These breakfast bowls had bacon, hard boiled egg, everything-bagel-spices, and cracked wheat.
Bacon, Egg, & Grain Bfast Bowl (4-5 servings)
1 cup cracked wheat/rice/lentils/barley
1/4 tsp dried onion
1/4 tsp sesame seeds
1/4 tsp poppy seeds
1/4 tsp garlic powder
salt & pepper
3 strips of bacon
4 eggs, hard-boiled
Cook the cracked grain according to the package. (Mine was cracked wheat).
While the grain is cooking, pan fry the bacon and hard boil the eggs.
In a dry pan over medium low heat, toast the spices, stirring regularly.
Drain the bacon onto a paper towel, saving 1 tsp of the bacon drippings. Add the drippings and the bacon into the cooked grain.
Stir the toasted spices into the grain too.
Chop the hard boiled egg and add that into the grain.
Serve and enjoy!
I was going to add in some cheese, but I ended up thinking it didn’t even need it. This was so good. The grain makes it really filling! I split it into 4 servings and I mini serving of the cracked wheat for the little guy. The everything-bagel totally amped up the flavor and I looooved that addition. These would pack up really easily if bfast travels with you to work too. Yum. This is where good morning comes from.
So I felt a little guilty even sharing hummus & cukes on English muffins but instagram didn’t seem to mind and I’m on a bfast quest for some weekly fun not sweet breakfasts. This week was all about these savory biscuits to go with a green smoothies. These were just what I needed for some toasty savory bites in between sips of a greens/cranberry/citrus smoothie. I don’t like just drinking my breakfast. The smoothies leave me wanting to chew something too.
I mixed up some regular biscuit mix with chopped fresh spinach (frozen would make it all green) and some grated parmesan.
Biscuit mix (mixed according to package)
2 cups fresh spinach, chopped
1 cup grated Parmesan
Mix up the biscuit mix with spinach and parmesan.
Roll out the dough on a floured surface.
Cut the biscuits with a round cutter, jar, or juice glass.
Bake according to the package.
Optional: brush with melted butter.
Cool and enjoy!
I liked these, especially for the 10 minutes they took to mix up and the 10 minutes to bake. So easy. I’ll probably toss a few in the freezer once I’m over them and onto the next bfast quest. The parmesan is a light salty touch but these are fresh and fluffy. There are more quick breakfasts, comin’ up!
‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
Seriously, I feel guilty sharing something as basic as this breakfast, but I am seeking inspiration. I’m on a bfast quest for some weekly fun not sweet breakfasts. Come along!
Why does all the breakfast have to be a) sweet or b) eggs? Answer: it doesn’t. I’m making myself get creative and vary week-day breakfasts that aren’t sugary.
I layered my English muffin with hummus and a couple slices of English cucumber. I love the English ones because they’re not as seedy as regular one. I can see myself eating this before/after a morning workout or as a light late dinner after a work event too. I like the creaminess of this while not being cheese. I wasn’t striving for dairy-free but this fits that bill if you’re needing that. On the other hand, a sprinkle of feta on top would add some salt if you wanted more flavor!
Avocado toast would probably be my daily breakfast of choice but avocados are so dang expensive on this side of the country. Plus, they sometimes escape me and are brownish mush.
Disclosure: My real-life breakfasts are often eaten right off the cutting board while I buzz around getting ready. Breakfast-on-the-go is for real. This would easily sandwich-ize if you were taking it out the door with you. I have a new car so I do not take my breakfast on the go anymore!