Category Archives: Breakfast

Overnight Slow Cooker Oats


The snow is coming… What better way to wake up on a snowy morning than to a crock pot full of warm oats?! It takes a total of 10 minutes to throw all of the ingredients in the crock pot, and it will keep well in the fridge for several days. Depending on how hot your slow cooker gets (mine tends to get super hot when it isn’t stirred every few hours) you will probably have to add some milk in the morning so it isn’t super thick. 

By the way, have you seen ‘Cooked’ on Netflix? It’s based on the book by Michael Pollan. We have watched the first two episodes so far, and I would definitely recommend it! 

Overnight Crockpot Oats

Ingredients:

  • 2 cups steel cut oats (you must use steel cut oats, not old fashioned oats which would cook down to mush)
  • 4 cups of water
  • 5 cups of milk (almond milk or cows milk, sometimes I use a combination of both)
  • 2 apples, diced small
  • 2 tablespoons brown sugar
  • 1-2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger

Directions:

  1. Combine all ingredients in slow cooker. Stir well.
  2. Cook on low overnight. If you have a programable digital crock pot it would be ideal to set it for 5 or 6 hours on low, and then it will turn to warm after 5 or 6 hours until you wake up. You just don’t want it to get so hot that it burns. 
  3. Add more milk if needed and serve.

Makes about 8 servings.

Recipe adapted from my wonderful Mother!

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Whole Wheat Zucchini Pancakes

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Who else has had their fridge stocked with home grown or farmers market zucchinis recently?! When they are 3 for $2.00 at the market I can never resist getting 3. Luckily, I don’t think I could get tired of cooking with zucchini. The possibilities are endless! In the last few weeks I’ve made zucchini brownies, quiche with shredded zucchini, veggie pancakes (recipe coming soon) and chicken sausage zucchini boats.

These pancakes are slightly sweet with a hint of cinnamon. I’m a pancake connoisseur and these rank up at the top!

Whole Wheat Zucchini Pancakes

  • 2 1/4 cups 100% whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini

Directions:

  1. Combine dry ingredients in a bowl and set aside.
  2. Whisk together butter, buttermilk, eggs and vanilla. Slowly incorporate the dry ingredients.Then add the zucchini.
  3. Heat butter in a large skillet over medium heat. Drop 1/4 cup of batter onto the pan and cook until bubbles begin to form and they are golden. Flip and finish cooking on the other side. Put pancakes in a warm oven until ready to serve.

Makes about 14-16 pancakes.

Recipe adapted from Two Peas and Their Pod

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Pumpkin French Toast Casserole

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Let the pumpkin frenzy continue! I’ve been making pumpkin recipes as often as I have time for lately. Even the morning oatmeal can be easily turned into pumpkin spice oatmeal, yum!

This recipe is perfect for Sunday brunch. You can make it ahead the day before,  pop it in the oven in the morning and relax in your pj’s until it’s ready. 🙂

Pumpkin French Toast Casserole

  • 1 loaf of bread (I used sourdough, but ciabatta or french would be great as well), torn into bite sized pieces
  • 7 large eggs
  • 2 1/2 cups milk
  • 1 1/4 cups pumpkin puree
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons vanilla extract
  • 1 heaping teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon allspice
  • pure maple syrup, for serving

Streusel Topping:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 tablespoons cold butter, cut into pieces

Directions:

  1. Butter the bottom and sides of a 9×13 casserole dish. Place the bread in the dish and spread evenly.
  2. In a medium bowl whisk together the eggs, milk, pumpkin, sugar, vanilla and spices. Pour this mixture evenly over the bread chunks. Cover dish and refrigerate overnight (if you don’t have all night that’s fine, just let the bread soak up the liquid for at least 30 minutes on the counter).
  3. To make the streusel topping combine the flour, sugar, cinnamon and nutmeg. Cut the butter into the mixture using a pastry cutter or fork, until the mixture has a crumbly texture. Cover and refrigerate until ready to cook the casserole.
  4. When you’re ready to bake the casserole preheat your oven to 350 degrees. Sprinkle the streusel topping evenly over the french toast mixture. Bake for 35-40 minutes or until the french toast is set and beginning to golden.

Makes 8-10 servings.

Recipe adapted from Two Peas and their Pod

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Zucchini & Chocolate Chip Muffins

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I don’t have my own vegetable garden, but I am a weekly farmer’s market goer (as I’ve mentioned before). Zucchini has been plentiful and what better way to use them than in a sweet, cinnamon-y muffin! You could easily make zucchini bread with this recipe instead, but I love having nice pre-portioned muffins.

I have to say I don’t usually cook with vegetable oil, it’s not in my “clean food” category. But hey, neither is refined sugar! The original recipe that I tweaked quite a bit called for one cup of oil. Instead I used half a cup of oil and half a cup of unsweetened applesauce, works like a charm! It also called for two cups of sugar (yikes!), these muffins are still nice and sweet with one cup.

Zucchini & Chocolate Chip Muffins

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened apple sauce
  • 3 eggs
  • 1/2 tablespoon vanilla
  • 3 cups whole wheat flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups zucchini, grated (about 1 large zucchini)
  • 2/3 cup chocolate chips (optional)
  • 1/2 cup pecans or nut of your choice, chopped (optional)

Directions:

  1. Combine the first 6 ingredients (until vanilla) in a large bowl. Add the dry ingredients until just incorporated. Stir in the zucchini, chocolate chips and nuts.
  2. Evenly fill two greased or paper lined muffin tins, about half full, with the batter.
  3. Bake in a preheated 350 degree oven for 18-20 minutes. Or until a toothpick inserted into the center comes out clean.

Makes approximately 24 muffins.

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Blueberry French Toast Casserole with Raspberry Syrup

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In my world it is acceptable to have breakfast for any meal of the day. Why save such tastiness for just the morning time? This french toast casserole is easy to make ahead and pop in the oven when you’re ready. I have never made it the night before, but I think as long as you use a sturdy bread (so it doesn’t break down too much) that should work fine. It has a lovely, warm almond flavor from the almond extract.

Note about extracts: make sure you buy pure extracts rather than imitation extracts. The imitation ones are usually cheaper, but why eat something that is an impostor chemically made up to imitate the real thing, when you can just have the real thing!?

Enjoy!

Blueberry French Toast Casserole with Raspberry Maple Syrup

  • 8-9 cups of bread of your choice (I’ve used 100% whole wheat and ciabatta) about 1 loaf, diced into large cubes
  • 7 eggs
  • 2 cups unsweetened almond milk (could use any kind of milk)
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 2 teaspoons cinnamon
  • 1 1/2 cups blueberries

Raspberry Syrup:

  • 1 1/2 cups frozen raspberries
  • 1/2 cup pure maple syrup

Directions:

  1. Liberally butter a deep 9×13 baking dish. Place cubed bread in baking dish.
  2. In a large bowl whisk the eggs, milk, maple syrup, extracts and cinnamon. Pour the egg mixture evenly over the bread. Toss the bread cubes with your hands until all of the bread is coated in the egg mixture.
  3. Let sit for at least 30 minutes, stirring once or twice to make sure all of the bread is moistened. Before baking stir in the blueberries.
  4. Bake in a preheated 350 degree oven for 40-45 minutes or until golden brown and there is no more liquid between the bread.
  5. While the casserole is baking, place the raspberries and syrup in a small sauce pan. Bring to a boil and boil for a few minutes. Reduce heat to low and simmer for 5-10 minutes. Serve warm over the french toast.

Blueberry French Toast Casserole with Raspberry Syrup

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Chocolate and Banana Muffins

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I don’t know if I’ve mentioned my serious love for chocolate on the blog before. If I could have it my way every meal would end with chocolate. But I’m usually able to restrain myself, usually 🙂

I think chocolate goes well with just about anything, but chocolate and bananas are right up there as one of the best combos. These muffins allow both the chocolate and banana flavors to shine through. The chocolate flavor is rich, but doesn’t overpower the bananas too much. Definitely make these the next time you have a chocolate craving!

Chocolate and Banana Muffins

  • 3 cups whole wheat flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1/2 cup plain greek yogurt or sour cream
  • 3 eggs
  • 1/3 cup raw honey
  • 1/4 cup butter, melted
  • 4 over-ripe bananas, mashed
  • 1 teaspoon vanilla
  • 3/4 cup mini chocolate chips

Directions:

  1. Combine the dry ingredients in a large bowl, set aside.
  2. In a medium bowl wisk together the wet ingredients (from the milk to the vanilla) until well combined.
  3. Add the wet ingredients to the dry and mix until just incorporated. Stir in the chocolate chips.
  4. Butter or grease two muffin tins. Fill the tins with the batter until about 3/4 full. Bake in a preheated 350 degree oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Makes 24 large muffins.

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Adapted from Live Simply

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