Super Easy Overnight Oats Recipes = Delicious Healthy Refrigerator Breakfasts

Whether aiming to shed some pounds or simply needing super easy recipes to breeze through breakfast, these overnight oatmeal recipes will be the answer! We tried them out first to make a test taste. They are incredibly delicious and super friendly for the calorie counters.

Try them out too and you will be addicted to these. You can create your own variations too by combining different types of milk or yogurt with different fruits, vegetables and nuts. Chocolate, caramel and even coffee will also give some more flavor to your oatmeal breakfasts. Just watch your portions because its easy to be indulgent with these jars full of goodness!

Choco Chunky Banana Overnight Oats

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Ingredients

1 whole banana, sliced
1/3 cup rolled oats
1/3 cup almond milk
1 tablespoon peanut butter
handful of chocolate chips
Honey to taste or brown sugar (optional)

Instructions

In a jar or bowl combine all ingredients together. Cover the jar or bowl and place in the fridge overnight or for at least 4 hours. Remove from fridge, get out your spoon, and go to town.

From: stephsbitebybite.com

Peach Pie Overnight Oats

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Ingredients

1 C rolled oats
1 C milk
2 Tbsp. whole raw almonds, chopped plus more for serving
1/2 tsp vanilla extract
Pinch salt
1/2 tsp cinnamon
1 Tbsp honey
2 peaches, diced

Instructions

Combine oatmeal, milk, vanilla, salt, cinnamon and honey in a bowl or covered container. Mix well and refrigerate overnight.
Mix before serving and top with peaches, a few whole almonds and an extra drizzle of honey and sprinkle of cinnamon.

From:whattheforkfoodblog.com

Salted Caramel Mocha Overnight Oats

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Ingredients

For the overnight oats

1 very ripe banana
1 cup Greek-style yogurt
½ cup cold coffee
¼ cup milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
⅔ cup rolled oats
1 tablespoon chia seeds
2 tablespoons cocoa powder
1 – 2 tablespoons date caramel, or 2 – 4 chopped dates

Toppings

Yogurt
Date caramel or caramel sauce
Coarse salt (optional)

Instructions

In a large bowl or container, mash the banana thoroughly. Stir in the yogurt, coffee, milk, maple syrup and vanilla extract.
Add the rolled oats, chia seeds, cocoa powder and date caramel (or chopped dates). Mix until completely combined.
Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
In the morning, taste the overnight oats for sweetness, and stir in additional maple syrup if necessary. If the oats are too thick, also add some extra milk.
Divide the oats between two bowls. Top each bowl with a dollop of yogurt and some date caramel or caramel sauce. If desired, sprinkle over a pinch of coarse salt.

From: breakfastdramaqueen.com

Peanut Butter Skillet Cookie.

Giant peanut butter skillet cookie meant for digging in! Or bake as mini skillet cookies for an even quicker treat. Recipe on sallysbakingaddiction.com

This weekend felt like vacation. No set plans, just friends and family making visits to our new house. Unpacking boxes, hanging pictures, sitting on the front porch, baking, handfuls of greasy BBQ chips washed down with homemade orange crushes (staying classy!), sun streaming through the leaves, listening to the new wind chime, long run on the trails, watching the dogs run, and relaxing. I have zero concept of time; I feel like I’m playing house. But this is my home. This is my life!

I’m getting a little personal here on a Monday, but I have to tell you that this whole vacation-mode, relaxed mentality feels incredible. Forcing myself out of predictable routines and structure, finding a new sense of reality and ditching the anchor that incapsulates my type A self. This move came at the exact right moment and I’m finding so much inspiration, joy, and contentment in the little things. We all lose sight of them so easily, so maybe it’s time for a refresher this week. Like treating yourself to a peanut butter skillet cookie FOR THE HECK OF IT. Gather the kids around, invite your friends over, and grab some spoons.

Giant peanut butter skillet cookie meant for digging in! Or bake as mini skillet cookies for an even quicker treat. Recipe on sallysbakingaddiction.com

Ahh ok, enough deep thoughts for now.

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Lemon Frosted Pound Cake Video Recipe – Joyofbaking.com


Lemon

Watch for new video recipes every Thursday by Noon Eastern. Let’s get baking!

I have talked before about how pound cakes never seem to go out of style. I remember both my mother and my grandmother making pound cakes, sometimes covering them with a frosting, other times not. This Lemon Frosted Pound Cake is very similar to the one my mother used to make. It has a lovely golden brown crust which contrasts so beautifully with the buttery yellow interior that’s soft and moist and rich with cream cheese, butter, and eggs. Vanilla is the flavoring in this pound cake, along with freshly grated lemon zest which provides a nice citrus flavor and helps to balance both the sweetness and richness of the cake. While this cake is delicious without the icing, I couldn’t resist pouring over a lemon frosting that dries to a beautiful hard matte finish.

It is important when making this pound cake to have the cream cheese, butter and eggs at room temperature as this enables the maximum amount of air to be beaten into the batter. When grating the lemon zest be sure to first wash the lemon and only grate the yellow outer skin of the lemon, not the white pith underneath as it’s quite bitter.

The cake is baked in a loaf pan and if you are using a dark colored pan reduce the oven temperature to 325 degrees F (165 degrees C). The reason we do this is because a dark colored pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmits heat faster than a light colored pan. Reducing the oven temperature slightly will help compensate for this.

Click here for the video and recipe.

More Recipes at Joyofbaking.com

Article and Demonstration by Stephanie Jaworski

Photo and Videography by Rick Jaworski

© 2016 iFood Media LLC


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Raspberry Almond Buttermilk Scones.

Flaky, sweet, and tender scones with juicy raspberries and almond flavor in each bite. Grab all my scone baking tips and the recipe on sallysbakingaddiction.com

Friends, this is my favorite time of year for baking. All the fresh fruit, especially berries, are beginning their peak season after the cold weather breaks. Kevin and I usually eat berries so fast that there’s none leftover for baking, so there’s been major restraint with all this recent berry dessert business.

And then there was a batch of raspberry scones. That I made back around Mother’s Day. Ugh. I’m all sorts of backwards and late and discombobulated right now! But at least I found my blender in the mountain of kitchen supplies moving boxes.

LIFE IS GOOD.

Still searching for my mind, though. That thing’s been lost for weeks.

Driscoll's Raspberries

This recipe is brought to you in partnership with the gang at Driscoll’s. We all know their berries, we all love their berries! Today we’re making scones with their beautifully plump, premium raspberries and tangy buttermilk. How about we complete this scone experience with toasty almonds, a splash of almond extract, and pastel pink raspberry glaze. Do you know what this all means? Flavorful fruit scones + baking with buttermilk + texture + PINK. All the favorites in one place.

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© Sally’s Baking Addiction 2012

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Strawberry Vanilla Crisp.

Warm strawberry vanilla crisp with buttery crunchy brown sugar oat streusel and vanilla ice cream on top. Quick to prep, easy to make! Recipe on sallysbakingaddiction.com

There is little I love in life more than a simple fruit crisp at the end of a warm summer day. The juicier the fruit, the crumblier the streusel, the colder the vanilla ice cream, the better.

Fruit crisps are dessert summer saviors. When there’s about 107 things to do and a million places to be (hey. I thought summer was for relaxing?!) a good ol’ fruit crisp can be prepped in just minutes. Most of the work is done in the oven, so you can sit back, put your feet up, and relax (there it is!) and hit PAUSE while you take in how massively delicious your house smells and how little work you did to get it that way.

Warm strawberry vanilla crisp with buttery crunchy brown sugar oat streusel and vanilla ice cream on top. Quick to prep, easy to make! Recipe on sallysbakingaddiction.com

I made this strawberry vanilla crisp a couple weeks ago after I got back from Utah. Speaking of! I’ve got a new post up on my photography blog with pictures from the trip and, of course, the dogs!!

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© Sally’s Baking Addiction 2012

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Grapefruit Greek Yogurt Cake.

Unbelievably moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice! The flavor and texture are both incredible! Recipe on sallysbakingaddiction.com

Rearranging the way we eat grapefruit and yogurt every morning. Also eating cake for breakfast.

I don’t actually eat grapefruit and yogurt (or, sadly, cake) every morning, but if you slapped a fat slice of this grapefruit yogurt cake on my plate, I wouldn’t fight it.

Unbelievably moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice! The flavor and texture are both incredible! Recipe on sallysbakingaddiction.com

Especially since my usual breakfast smoothie will have to sit on the back burner because my blender is no where to be found and I no longer have a normal working kitchen. We moved this week! Our kitchen is being renovated and while there are contractors in and out every day and a normal size oven is nonexistent, I can think of far worse situations. Because we’re IN OUR FREAKING HOME! It’s so damn surreal and I can’t wipe this smile off my face.  (more…)

© Sally’s Baking Addiction 2012

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Key Lime Tarts Video Recipe – Joyofbaking.com


Key

Watch for new video recipes every Thursday by Noon Eastern. Let’s get baking!

A Key Lime Pie was first made in the Florida Keys, which is also where Key limes are grown. John Mariani in ‘The Dictionary of American Food and Drink’ tells us that the recipe for Key Lime Pie came after the 1856 invention of sweetened condensed milk.

A Key Lime Pie can have a graham cracker crust or a pastry crust. Since there is already a Key Lime Pie recipe on the site that uses a graham cracker crust, for this recipe we are using a pastry crust. And instead of one large pie, we are making six – four inch (10 cm) tarts. However, you can make this recipe in an 8 or 9 inch (20 or 23 cm) tart or pie pan. If using a large tart or pie pan, the baking times for both the crust and filling will be about the same as for individual tarts.

A few notes on ingredients. Key limes are a small, round, hard, yellow and green colored, acidic fruit. They are instantly recognizable as they are so much smaller than a regular Persian lime. It takes about 25-35 Key limes to get 1/2 cup (120 ml) of lime juice whereas you need only about 4 to 5 Persian limes to get the same amount of juice. If you cannot buy Key limes in your area, then you could use regular Persian limes or even bottled Key lime juice. Besides lime juice, the filling also contains sweetened condensed milk which is a thick, sticky and very sweet mixture that makes a wonderful Key lime filling. It is made from whole milk and sugar that are heated until most of the water has evaporated.

Click here for the video and recipe.

More Recipes at Joyofbaking.com

Article and Demonstration by Stephanie Jaworski

Photo and Videography by Rick Jaworski

© 2016 iFood Media LLC


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Magic 5 Cookies.

These soft and chewy oatmeal cookies have it all! Chocolate chips, coconut, pecans, butterscotch, and oats. Recipe on sallysbakingaddiction.com

Because I posted salad yesterday.

Here are a billion cookies.

These soft and chewy oatmeal cookies have it all! Chocolate chips, coconut, pecans, butterscotch, and oats. Recipe on sallysbakingaddiction.com

What I’m about to show you is undoubtedly the best oatmeal cookie recipe I’ve ever made and that’s saying something because there aren’t ANY raisins to be found. Before you begin doubting my oatmeal raisin cookie loving existence, let me explain.

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My Favorite Strawberry Bacon Salad.

Perfect for warm weather, parties, lunch, and a light dinner! Sweet, savory, and simple strawberry bacon salad. Try adding grilled chicken! sallysbakingaddiction.com

So much I love about this salad right now!

Before I get to that, let me say that I feel like salad is very much needed today. We’re all coming in from the weekend. Our inboxes are full, our shoulders sunburned. We spent yesterday in traffic and we hit the snooze button 3x. Hold on. Coffee refill, stat. We not only ate cake and cookies this weekend, but cookie cakes and cookies. We opened the pool and fired up the grill. Throw in some summer shandy, s’mores, and backyard BBQ grub.

Post long weekend blues: very real and very now.

Perfect for warm weather, parties, lunch, and a light dinner! Sweet, savory, and simple strawberry bacon salad. Try adding grilled chicken! sallysbakingaddiction.com

Yes, salad is very much needed today. Especially a salad that doesn’t make you feel like you’re eating salad. I call those trickster salads. You know the kind. More stuff than lettuce. More layers, textures, flavors, bacon, fruit, and cheese. Still counts as a salad though. Because there’s lettuce. Those are the very best kinds of salads, no?

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Yellow Sheet Cake with Chocolate Fudge Frosting.

    This is the best yellow cake recipe I've tried! Recipe on sallysbakingaddiction.com

Official long weekend starts RIGHT HERE!

Not only is this my favorite weekend of the year (oh hey, summer!), it’s also my birthday today. So this is like a double whammy of awesomeness right now. My plans for the day include:

This is the best yellow cake recipe I've tried! Recipe on sallysbakingaddiction.com

Absolutely nothing at all.

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