Blueberry Chia Overnight Oats

Overnight oats have probably been around for a while, but we've recently just discovered them. I know---crazy, right? While oats aren't something I want to eat every morning (because I like eggs and bacon way too much), I do love the convenience of these.
These are perfect for mornings that you know you'll be busy and don't have time to cook. For us, overnight oats are great for Sunday mornings. We have a healthy breakfast before church that isn't heavy! 

Overnight oats are also so versatile! The possibilities for flavors and combos are endless. The oats thicken nicely in the milk while you are sleeping soundly. They are also great because they can be adapted to fit the needs of your family if food allergies are present. Of course, it is also just fun to eat out of a jar!
Try different combos, get creative, and yes, play with your food. I give you permission. :)

Blueberry Chia Overnight Oats
1serving

1/2 cup oats (gfree if needed)
3/4 cup milk (any kind)
Splash of vanilla
1 Tbsp chia seeds
1 Tbsp brown sugar or honey
~1/3 cup blueberries
Optional-- plain Greek yogurt (just a little) or vanilla protein powder (1/2 scoop)

Mix all ingredients in a jar. Cover with lid and place in refrigerator overnight. Enjoy in the morning. This is meant to be eaten cold, but I still like to microwave it about 30 seconds before eating. I also add additional blueberries before indulging.

Gluten Free Sausage and Cheese Muffins

This is such an easy and delicious breakfast recipe. Sometimes we get in ruts when it comes to breakfast.  You might be rushing around in the mornings trying to get to work or school and feel like you don't have time to cook. These muffins can be made the night before and popped into individual sandwich bags ready to grab on the way out the door. Or you could be like my family, and have kids that love a warm breakfast almost each morning. These are even easy enough that the children could make them!

* I make these gluten free, but for those that don't need to, regular Bisquick will work just fine.*

Gluten Free Sausage and Cheese Muffins

1 pound gluten free sausage , browned, crumbled, and drained

3/4 cup Gluten Free baking mix ( I use Gf Bisquick)

1 cup of milk

2 eggs

1 cup shredded cheddar

1/2 cup shredded Italian cheese blend (I've also just used mozzarella here with good results)

Dash of cayenne (optional)

Preheat oven to 400°

Mix the baking mix, milk, and eggs together. Add the cheese and mix well. Add a dash of cayenne if you choose. Stir in the crumbled sausage. 

Spray a 6 cup muffin pan with non stick spray. Fill muffin pan with sausage and cheese mixture. Bake about 20 minutes or until knife inserted comes out clean.

I usually have to double this recipe--- they are that good!

Maple-Drizzled Apple Muffins

Fall has arrived and that means apple season! We are fortunate enough to have our own apple trees and usually get a good amount of apples from them. We do like to make a trip to the mountains in the fall for apples too. Fuji is our favorite! I came across this wonderful website, www.recipegirl.com . I love it! That is where I found this muffin recipe. I hope you will try it and enjoy it too!



MUFFINS:
1 1/3 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup granulated sugar
1 Tbs baking powder
1½ tsp ground cinnamon
½ cup milk
1/3 cup butter or margarine, melted
¼ cup maple syrup
1 large egg, slightly beaten
2 cups chopped, peeled apples (I use Granny Smith)
12 pecan halves

GLAZE:
1/3 cup powdered sugar
2 Tbs maple syrup

1. Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners.

2. In a large bowl, whisk together dry ingredients.

3. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples.

4. Fill prepared muffin cups ¾-full (this is easiest to do when you use an ice cream scoop). Top each with a pecan half. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.

5. For glaze, mix sugar and syrup; drizzle over cooled muffins.

Chocolate Chip Pancakes with Cinnamon Cream

This was taken from a Paula Deen magazine. My children loved it all, the pancakes, the cream and the homemade syrup. It's definitely a weekend meal unless you have lots of time on a weekday morning.

Chocolate Chip Pancakes with Cinnamon Cream

1 1/4 cups all-purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 Tablespoons butter, melted
1/2 cup miniature semisweet chocolate morsels
4 Tablespoons butter, divided
Homemade Maple Syrup
Cinnamon Cream

Preheat griddle to 350 degrees. In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, combine milk, egg yolks, and 3 T melted butter; add to flour mixture, whisking until smooth. In a small bowl, beat egg whites at medium-high speed w/ an electric mixer until stiff. Gently fold into batter. Fold in chocolate morsels. Melt 2 T butter on hot griddle. Ladle about 1/4 cup batter for each pancake onto hot griddle. Cook until top bubbles, turn and cook until done..repeat w/ remaining batter. Serve with Homemade syrup and cinnamon cream.

Homemade Maple Syrup

3 cups sugar
1 1/2 cups water
1 teaspoon vanilla extract
1/4 teaspoon maple flavoring

In a heavy saucepan, combine sugar, water, vanilla, and maple flavoring. Bring to a boil over med-high heat; boil for 8 minutes. Remove from heat, and let cool.



Cinnamon Cream

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

In a medium bowl (I put my bowl and beaters in the freezer until ready to use), beat cream at med-high speed w/ an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stiff peaks form. Cover, and chill.

Overnight Apple Oatmeal

I bought the Fix It and Forget BIG Cookbook a couple of weeks ago. Its the first crock pot cookbook I have ever seen that actually has some good looking recipes in it. It is filled with tons of ideas. I found this recipe in it and decided to give it a go. I am also posting this for the ladies on the fitness blog that I am a part of. If you are interested in joining the fitness blog for accountability, please visit Sandy. We've got some great members and Sandy is the best "coach". She would like me to post a healthy recipe once a week. I am going to try to do that, but it WILL be a challenge for me...y'all know how much I love me some butter and sugar! My plan is to post the "good for you" recipe on Fridays.

This recipe for oatmeal is definitely easy. Its nice to wake up to breakfast already made. Now..I must say..I didn't think it was anything to do flips over...it wasn't outstanding, but it sure beats a pack of nabs or even having absolutely nothing for breakfast. Its true that breakfast is our most important meal of the day. I decided to post it because someone might want to give it a try and possibly play around with it, adding different ingredients.



Overnight Apple Oatmeal

2 cups low fat milk
2 Tbsp. honey or 1/4 cup brown sugar
1 Tbsp. butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup dry rolled oats
1 cup apples, chopped
1/2 cup raisins, optional
1/4 cup walnuts, chopped
1/2 cup fat free half and half

Spray inside of slow cooker with non fat cooking spray. In a mixing bowl, combine all ingredients except half and half. Pour into cooker. Cover and cook on LOW overnight, ideally 6-8 hours. Stir in the half and half just before stirring.

A few tips..I used the honey instead of the brown sugar..I didn't think it was sweet enough..so I just added a packet of splenda to my bowl. You may want to experience with the brown sugar. You probably could just use more low fat milk before serving instead of the half and half as well. I had that on hand so I used it. (1/2 & 1/2)I set mine to cook for 7 hours and I think that was a little too much. Go for 6 hours!





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