Category Archives: Breakfast

Bread and Muffins Breakfast Gluten-Free

Gluten-Free Banana Chocolate Chip Muffins…and some EXCITING news!

Hey guys! Sorry, I know I was completely M.I.A. last week, but I have a REALLY good excuse!

Travis and I got engaged last weekend in Philadelphia! EEEEEEEEEEEEEEEK! (—> That’s really the best way to capture all of my emotions.)

Rachel and Travis Got Engaged!

I am so excited and happy and aaah, #somanyfeelings! I promise I will share our engagement story with you later this week. I’ve been trying to put all of my thoughts concisely together into one post, but at this point I have a novel written and I don’t think you want to read that…

 

But for now, I think we should dive into these Gluten-Free Banana Chocolate Chip Muffins.

What do you think?

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

If you or anyone you know is gluten-free, then you MUST get this Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour! Neither Travis or I follows a G-F diet, but we definitely try to be conscious about the amount of gluten we eat. If we’re out at a restaurant and we see a G-F option available (like pasta or pizza crust), we usually opt for that.

Of course, I want to make it clear that “Gluten-Free” doesn’t necessarily mean “healthier”, but removing some gluten from our diets has definitely had positive effects on both of our skin and stomachs.

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

When Bob’s Red Mill sent me this baking flour, I was beyond excited. I’d heard such great things about it and I couldn’t wait to experiment. The whole idea behind this flour is that you can substitute it for your favorite all-purpose or whole wheat flour exactly 1 to 1.

Often with other gluten-free baking flours you have to add xantham gum or play around with the proportions to get the ideal texture and density, but that’s not the case with this 1 to 1 baking flour! It makes gluten-free baking SO easy!

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

I made two versions of these gluten-free banana muffins before perfecting the recipe. The first version was really good, but I felt it needed more banana. The key to making the best banana bread or banana muffins is making sure your bananas are really ripe — the browner, the better!

As bananas ripen, the sugars begin to caramelize, which results in a sweeter, more flavorful muffin or bread.

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

For these muffins, I also used Bob Red Mill’s Organic Coconut Sugar, which is a great substitute for regular sugar. Coconut sugar is unrefined and has a low glycemic index, which means it doesn’t cause your blood sugar to spike and then crash right after.

The best part is, you really can’t taste the difference in your baked goods.

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com

I know you guys are going to LOVE these Gluten-Free Banana Chocolate Chip Muffins. If you make them, definitely let me know in the comments below!

 

Gluten-Free Banana Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 3 large extra-ripe bananas
  • 2 eggs, room temperature
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup coconut sugar
  • 2 cups Bob's Red Mill 1 for 1 Gluten-Free Flour
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup dark chocolate chips (low sugar if available)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray the insides of each liner lightly with cooking spray to prevent as much sticking as possible.
  2. In a large bowl, mash the bananas. Whisk in the eggs, canola oil and vanilla. Stir in the coconut sugar and mix well.
  3. In a separate large bowl, combine the gluten-free flour, baking powder, baking soda and salt. Mix to combine. Slowly pour the dry ingredients into the wet ingredients and stir until there are no dry lumps. Stir in the dark chocolate chips and mix.
  4. Pour the batter into the lined muffin cups, only filling each cup about ¾ of the way. Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the pan from the oven and allow to cool for 2 minutes. Then remove each muffin from the tray and allow to cool completely on a wire rack.
 

Disclaimer: I was provided product for this post from Bob’s Red Mill, but the recipe and all opinions are my own. 

 

 

Moist & Delicious Gluten-Free Banana Chocolate Chip Muffins ll Gluten-Free and Refined Sugar Free ll www.littlechefbigappetite.com
Breakfast

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote

It took me a couple of tries to perfect these Whole Wheat Lemon Buttermilk Pancakes and I was excited when I finally nailed them last week!

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

I am a big-time lover of anything lemon + blueberry (like my Whole Wheat Lemon-Blueberry Muffins), and if you are too, you’re gonna LOVE these pancakes.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

At first I tried making these pancakes with vanilla almond milk and non-fat Greek yogurt, but I’ll be honest, the texture was weird. I was trying to make them as low-fat and low-cal as possible, which I should have known was a recipe for disaster. I realized that in order to get that true fluffy pancake texture that we all crave (I’m lookin’ at you, IHOP!), I was going to have to add some fat to the recipe.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So in this version, I used low-fat buttermilk and a teeeeensy bit of organic unsalted butter, and it turned out SO WELL.

The blueberry compote is a must.

Did you hear me? You gotta, gotta, gotta make it. And you can’t make the excuse that blueberries aren’t in season, because you can absolutely make this compote with frozen blueberries.

The sweet blueberries pair so well with the tang from the lemon. The combo really is a match made in heaven.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So there you have it. Your weekend brunch just got upgraded. You’re welcome!

 

Lemon Buttermilk Pancakes with Blueberry Compote
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
Lemon Buttermilk Pancakes
  • 1 cup white whole wheat flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup skim or 1% milk
  • 1.5 Tablespoons lemon juice
  • zest of 1 lemon
  • 1 egg
  • 1.5 Tablespoons unsalted butter, melted and cooled
Blueberry Compote
  • 1.5 cups fresh or frozen blueberries
  • ⅛ cup sugar
  • 1 Tablespoon water
  • ½ teaspoon lemon zest
  • ½ Tablespoon lemon juice
Instructions
Lemon Buttermilk Pancakes
  1. In a medium bowl, combine the milk and 1 Tablespoon of the lemon juice to make the buttermilk. Let stand for 10 minutes.
  2. In a large bowl combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. After the buttermilk has sat for 10 minutes, whisk in the remaining half Tablespoon of lemon juice, lemon zest, egg and butter. Stir well.
  4. Add the buttermilk mixture to the dry ingredients and stir well to combine, but be careful not to over-mix.
  5. Heat a large non-stick skillet or griddle over medium-low heat. Spray with cooking spray. Spoon ¼ cup batter per pancake onto the pan. Cook for 3 minutes or until the edges begin to bubble and the bottom browns. Flip and cook for an additional 2-3 minutes, or until the pancakes are done.
  6. Serve hot with the blueberry compote.
Blueberry Compote
  1. Combine all compote ingredients in a small saucepan and bring to a boil over medium-high heat. Cook for 10 minutes or until the blueberries break down and the liquid reduces. Stir frequently to ensure that the bottom doesn't burn.
Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com
Breakfast Gluten-Free Smoothies Snack Vegan

Gingerbread Smoothie

The holiday season turns me into a cookie monster! Everywhere I turn there are cookies and sweet treats: our office, holiday parties, ahhh! Give me aaaaall the cookies.

Gingerbread Smoothie Recipe - Vegan and Gluten-Free

But seriously, I have little self control around dessert, so I make an effort not to keep any in the house during the holidays because there are enough temptations elsewhere.

That means, when I have a sugar craving or need something sweet after a meal, I have to get creative. That’s why I LOVE this Gingerbread Smoothie! It’s deliciously creamy and it has the same flavor profile of your favorite gingerbread cookie recipe.

Gingerbread Smoothie Recipe - Vegan and Gluten-Free

The Almond Breeze Almondmilk Cashewmilk blend makes this smoothie a bit creamier than using regular almond milk (however, I am sure that would work fine, as well).

I also added a couple tablespoons of plain greek yogurt for added protein and creaminess, but that’s totally optional.

Gingerbread Smoothie Recipe - Vegan and Gluten-Free

Now don’t skimp on the molasses and spices here – that’s what makes it taste like gingerbread.

Enjoy this smoothie for breakfast, as a mid-day snack, or whenever a sweet craving strikes. Happy Holidays!

 

Gingerbread Smoothie
 
Prep time
Total time
 
Serves: 1 Large or 2 Small
Ingredients
  • 1 cup Almond Breeze Almondmilk Cashewmilk Blend
  • ½ frozen banana
  • 3 large ice cubes
  • 2 Tablespoons plain greek yogurt (optional for additional protein)
  • 1 Tablespoon molasses
  • Dash each cinnamon, ground ginger, nutmeg, to taste
Instructions
  1. Combine all ingredients in a blender and blend until desired consistency. Garnish with a sprinkle of nutmeg and drink immediately.
 

This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com. As always, I greatly appreciate your support with sponsored posts!

Breakfast Smoothies Vegan

Vitamin-Packed Green Smoothie

Monday night I came home from work and our apartment was HOT. I knew Travis wanted a “real” meal for dinner, but cooking was the last thing I felt like doing. I had just picked up lots of fresh produce at the grocery store, and the only thing that sounded appealing to me was a cold, fresh smoothie.

I know, that is so unlike me. I typically would consider a smoothie a pathetic dinner, but I really wanted something refreshing and my body could use the greens.

 

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

I threw lots of leafy greens, part of an avocado for creaminess, and fresh fruit into the blender along with some almond milk to get things moving.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

You really don’t taste the kale and spinach in this smoothie because they’re masked by the sweetness of the banana and mango. If you feel the smoothie isn’t sweet enough for you, try adding two pitted dates – they add a delicious sweet flavor.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

This smoothie was SO good – I know I will be making it regularly throughout the summer. It’s healthy, vitamin-packed, filling, and so tasty.

Vitamin-Packed Green Smoothie

 

This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook. As always, I thank you for your support with sponsored posts.

 

Vitamin-Packed Green Smoothie
 
Prep time
Total time
 
Serves: 1-2
Ingredients
  • 1 cup unsweetened vanilla almond milk
  • ½ cup fresh kale
  • ¼ cup fresh spinach (optional)
  • ¼ cup avocado
  • ½ frozen banana
  • ½ cup frozen mango
  • 2-3 dates (optional for added sweetness)
  • 2 ice cubes
Instructions
  1. Place all ingredients in a blender and blend on high for 30 seconds, until desired consistency.
 

 

Breakfast Snack Vegan

Avocado Toast with Strawberries

I almost feel silly writing an entire blog post about this Avocado Toast recipe, but the combination is so darn good I just had to share.

Avocado Toast with Strawberries Recipe

I’m not sure why it took so long for Avocado Toast to become the hot new trend. Avocados taste amazing and they’re loaded with nutrients (hello healthy fats!).

I love eating avocado toast for breakfast with an egg on top for added protein. Avocados + eggs = a power couple.

Avocado Toast with Strawberries Recipe

This weekend, I had a carton of organic strawberries in the fridge that were going to go bad, so I decided to experiment and add them to my toast.

BAM! Avocados and strawberries, what a combination!

Avocado Toast with Strawberries Recipe

If you love sweet and salty things like peanut butter and jelly, chocolate covered pretzels, and salted chocolate chip cookies, this recipe is for you!

Large grain sea salt, sprinkled at the end, really helps to enhance the flavor of this toast, so don’t skimp on that part!

Avocado Toast with Strawberries Recipe

I didn’t have any on hand this time, but I think burrata cheese would taste incredible on this avocado toast. If any of you guys try that, please report back!

 

Avocado Toast with Strawberries Recipe
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 2 slices whole wheat bread (or bread of choice)
  • 1 medium hass avocado
  • 6-8 strawberries, stems removed and sliced thin
  • buratta (optional)
  • sea salt and ground black pepper
Instructions
  1. Toast the bread. Immediately remove from toaster and spread each slice with ¼ of the avocado. Lightly mash the avocado with the back of a fork.
  2. Place the sliced strawberries on top of the avocado and sprinkle with sea salt and black pepper to taste.
 

Breakfast Smoothies Vegan

Mint Chocolate Protein Smoothie

This post is sponsored by Almond Breeze Almondmilk. The recipe and all opinions are my own.

 

Hi guys! How is your week going so far? I have a deeeeeelicious smoothie recipe to share with you all today.

In my last job, I had to wake up very early in order to squeeze in some gym time before work. Given that my time in the morning was limited, I was always searching for fast breakfast options that I could inhale in under 2 minutes or easily bring in the car on the way to work. Protein smoothies quickly became my go-to, especially in warmer weather. I loved that I could prep everything the night before and the next morning I would have a nutritious breakfast in under one minute – no cooking required!

Mint Chocolate Protein Smoothie Recipe l www.littlechefbigappetite.com

Currently, I am very fortunate that my new job allows me a lot more time in the morning. I now have time to cook myself a meal for breakfast (usually eggs or protein pancakes) so protein smoothies have gone to the wayside.

Two weeks ago, I found my protein powder buried far back in my pantry and realized how long it’s been since I’ve made one of my favorite smoothies. The next day this Mint Chocolate Protein Smoothie was born. If you love mint chocolate chip ice cream (like me!), this smoothie is right up your alley! Fresh mint is key here. I’ve tried this with peppermint extract and it not nearly the same (that version tasted very artificial).

Mint Chocolate Protein Smoothie Recipe l www.littlechefbigappetite.com

A handful of spinach lends this drink its bright green color, but I promise you won’t be able to taste it at all! The mint are chocolate are the flavors that really shine through.

Try this smoothie for breakfast or even dessert! If you don’t have any chocolate protein powder on hand, I think 1/2 cup greek yogurt and some cocoa powder would be a good substitute. You may need to add a bit of stevia for extra sweetness.

Enjoy!

 

Mint Chocolate Protein Smoothie Recipe
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 cup Almond Breeze Almondmilk Coconutmilk
  • 1 scoop Chocolate Protein Powder
  • 1 handful fresh spinach (about ⅓ cup)
  • ½ frozen banana
  • 3-4 fresh mint leaves, to taste
  • ½ Tablespoon almond butter
  • 2 ice cubes
  • cocoa powder (optional)
Instructions
  1. Place all ingredients in a blender and blend on high until smooth. Garnish with fresh mint leaves and cocoa powder.
 

Breakfast Smoothies Vegan

Chia Seed and Turmeric Smoothie

Turmeric is going to be the hot new health trend this year — I promise you. This powerful spice detoxes your liver, has the ability to kill cancer cells in the body, and protects your brain from Alzheimer’s disease. Betchya didn’t know all of that, did you?

Chia Seed and Turmeric Smoothie Recipe

Turmeric is most commonly used in curry and other ethnic dishes, so it might be a bit surprising for some of you to see it used in a smoothie. When Williams-Sonoma reached out to me to participate in their “Not Your Typical Smoothie” week, I knew turmeric would be the perfect ingredient to change things up.

Chia Seed and Turmeric Smoothie Recipe

On its own, turmeric has a fairly bitter taste, so if using it in a smoothie you really have to mask it with other yummy ingredients. The dominant flavors in this smoothie come from mango, banana, cinnamon, and ginger. The turmeric and chia seeds (healthy fats, antioxidants, and protein galore!) are hidden in there for an extra nutritional boost.

Chia Seed and Turmeric Smoothie Recipe

This smoothie is great to drink right when you wake up in the morning – especially if you are looking for something to cleanse your system. It really couldn’t get healthier than this!

 

What’s the weirdest ingredient you’ve put in a smoothie?

Chia Seed and Turmeric Smoothie
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 cup unsweetened almond milk or coconut milk
  • 3 large ice cubes
  • 1 frozen banana
  • ½ cup frozen mango
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon turmeric
  • 1 teaspoon chia seeds
  • Stevia (optional)
  • Unsweetened coconut flakes (optional)
Instructions
  1. Place the almond milk, ice cubes, banana, mango, turmeric, cinnamon, and ginger in a blender and blend until almost smooth, about 30 seconds. Add the chia seeds and blend for an additional 15 seconds until smooth. Taste the smoothie and add stevia and coconut flakes as desired.
 

This post was inspired by Williams-Sonoma, but the recipe and all opinions are my own. Thank you for your support.

Breakfast Gluten-Free

Sun-Dried Tomato and Basil Frittata

Hi guys! Happy Friday! This week fleeeewww by for me, and I am more than ready for the weekend. Besides a date night with Travis and a friend’s birthday, we don’t have too many plans, so I am really looking forward to just relaxing on the couch for a few hours.

I thew together this incredibly delicious breakfast frittata last weekend with ingredients we just had in our fridge. It was the perfect morning fuel to get us ready for our Saturday workout. This frittata is PACKED with protein from eggs and mozzarella, and if you serve it with a slice of whole wheat toast, it’s the ideal balanced breakfast.

Sun-Dried Tomato and Basil Frittata Recipe

I love frittatas because they look impressive, but they are honestly SO easy to make (this one came together in under 15 minutes). Frittatas are also a great way to use up any leftover ingredients in your fridge; almost anything tastes good: roasted red pepper and goat cheese, kale and cherry tomatoes, sausage and leeks, and so on!

Sun-Dried Tomato and Basil Frittata Recipe

As soon as I took one bite of this frittata, I said to Travis that the flavor combination tasted just like a pizza. Yeah, it was that good. Try this recipe this weekend, and if you don’t have these exact ingredients, just follow the cooking method below. You’ll be sure to love it!

 

Sun-Dried Tomato and Basil Frittata
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 3 whole eggs + 2 egg whites
  • 3 Tablespoons milk (I used 1%, but any kind will do)
  • 1 Tablespoon extra-virgin olive oil
  • ⅛ cup onion, chopped
  • ¼ cup sun-dried tomatoes*, chopped
  • ¼ cup roasted red peppers, chopped
  • 3-4 oz. fresh mozzarella, sliced thin
  • 2 Tablespoons fresh basil, torn
  • Salt and pepper
Instructions
  1. Turn the oven on to BROIL. In a large bowl whisk together the eggs, egg whites and milk. Season with ⅛ teaspoon each of salt and pepper.
  2. Heat an ovenproof skillet over medium-low heat. Add the olive oil to the pan and once hot, add the onion, sun-dried tomato, and roasted red peppers. Saute for about 3 minutes. Pour in the egg mixture and allow to cook for about 30 seconds. You can slowly push the mixture around if you need to spread out the veggies. Add in the basil and place the sliced mozzarella over the eggs. Make sure to NOT cook the eggs completely - they should still look wet.
  3. Place the pan in the oven on the top rack and broil on HIGH for 2-3 minutes, until the cheese begins to brown slightly. Remove from the oven and let cool for 1 minute before serving.
Notes
*If sun-dried tomatoes are packed in oil, then rinse them of excess oil.
 

Bread and Muffins Breakfast

Whole Wheat Apple Honey Muffins

Rosh Hashanah, the Jewish New Year, is on the horizon, so I thought it would be a good idea to bake something festive this weekend. It is customary to eat apples and honey together on Rosh Hashanah because it represents a “sweet new year.” I was definitely in the mood for something sweet yesterday morning, so I decided to bake these apple honey muffins in honor of the holiday.

Whole Wheat Apple Honey Muffins Recipe

Sadly, I am unable to celebrate the New Year with my family this year, but I will be thinking of them as I dig into these yummy muffins every day this week.  I will seriously miss my mom’s traditional brisket and matzoh ball soup, as well as my brother’s rave-worthy kugel (Dave freeze me a piece of that, would’ya!?)

Whole Wheat Apple Honey Muffins Recipe

These muffins are made with whole wheat flour and are packed with chunks of sweet apples. I added a light cinnamon streusel topping that gives every bite an addictive crunch. Although it’s not required, I highly recommend this extra step.

Whole Wheat Apple Honey Muffins Recipe

I know I’ll be making these muffins regularly throughout the fall. They’re perfect for a weekend brunch and your guests will be shocked that they are secretly healthy! You can also freeze any leftovers you have. Just make sure to wrap them tightly in tin foil and then place them in an air-tight freezer bag.

Whole Wheat Apple Honey Muffins Recipe

Happy New Year to those of you celebrating, but very importantly, happy EATING to all of you!

 

Whole Wheat Apple Honey Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Muffins
  • 1 large apple, peeled and diced into ¼ inch cubes
  • ½ teaspoon fresh lemon juice
  • ½ Tablespoon +1/4 cup honey (divided)
  • ⅛ teaspoon + ½ teaspoon cinnamon (divided)
  • 1.5 cups white whole wheat flour
  • 1 teaspoon baking soda
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 egg whites (or 1 whole egg)
  • 4 Tablespoons vegetable or canola oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
Streusel Topping
  • 1 Tablespoon white whole wheat or regular whole wheat flour
  • ¼ cup brown sugar, unpacked
  • 1 teaspoon cinnamon
  • 1 Tablespoon unsalted butter, cold and chopped into 4 pieces
Instructions
  1. Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tray with cooking spray.
  2. In a medium bowl combine the diced apple with the lemon juice, ½ Tablespoon honey and ⅛ teaspoon cinnamon. Set aside.
  3. In another medium bowl, combine the flour, baking soda, nutmeg, salt, and ½ teaspoon cinnamon. Set aside. In a large bowl whisk together the additional ¼ cup honey, egg whites, oil, applesauce and vanilla extract. Slowly mix the dry ingredients into the wet ingredients until combined. Stir in the diced apples. Be careful not to overmix.
  4. In a small bowl combine the streusel ingredients. Use your fingers to pinch the butter pieces and form the crumbly topping.
  5. Divide the batter among the 12 muffin cups. Sprinkle each muffin with the streusel topping. Place the muffin tray on the center rack of the oven and bake for 15-17 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool for at least 20 minutes and then remove them from the tray and place on a wire rack to continue to cool. Store the muffins in an air-tight container for up to 5 days.
 

Breakfast

How to Make Steel Cut Overnight Oats

I love steel cut oats because they tend to fill me up better than regular rolled oats. The only problem is that they take at least 20 minutes to cook, which isn’t ideal on a weekday when you’re trying to get out the door in time for work. But did you know that you can actually cook steel cut oats overnight, so that they are ready for you in the morning?? I didn’t until recently!

After trying a couple of methods from blogs and sites around the web, I believe that the method below works the best. This recipe makes one serving of oats, but feel free to double, triple, or even quadruple it because these oats keep well in the fridge for one week.

All you need is 1/4 cup of dried steel cut oats, one cup of filtered water, a pinch of salt, and a small pot with a lid.

Steelcut Overnight Oats Recipe

Place one cup of filtered water into the pot with a pinch of salt and bring the water to a boil.

Steelcut Overnight Oats Recipe

Once boiling, add the 1/4 cup of oats. Give it a quick stir so that the oats are covered by the water. Set a timer for ONE MINUTE.

Steelcut Overnight Oats

After one minute, TURN OFF the heat and place a lid over the pot. YOU’RE DONE! Leave the pot on the stove and let it work it’s magic!

Steelcut Overnight Oats Recipe

When you wake up in the morning, your oats will be fully cooked as shown below.

Steelcut Overnight Oats Recipe

Reheat the oatmeal by placing the pot on low heat on the stove for a few minutes (stirring every 30 seconds). Alternatively, you can pour the cooked oats into a microwave-safe bowl and microwaving on high for 2 minutes.

Serve the oatmeal with your toppings of choice. I love adding peanut butter, banana, and cinnamon. Sometimes I also add 1/2 scoop of protein powder if I want a little extra something to hold me over.

Steelcut Overnight Oats Recipe

Voila! How easy was that?

Have you ever cooked steel cut oats overnight? What is your favorite way to eat oatmeal?

 

 

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