breakfast recipe

Blueberry Gluten-Free Overnight Oats

Here’s a recipe for gluten-free overnight oats that’s so simple and customizable I almost hate to even call it a recipe. It’s more of a blueprint. When it comes to overnight oats, it’s hard to go wrong as long as you stay somewhat within the “portion” guidelines…. but, even then, going off script a little isn’t going to hurt anything. If your oats ever turn out with a little more milk (almond, coconut, whole milk, oat milk…) than you’d prefer, simply add more fruit, flaxseed, chia seeds, or nuts.

If it turns out a little drier than you’d like, add juicy fruit or a little more of the milk you used in the first place. Customize the heck out of your overnight oats and use your favorite fruits and milk in the process.

The technique I used for the Blueberry Gluten-Free Overnight Oats are below. A few quick words, first. This makes two servings (possibly even three), so if you want one serving, simply use half the ingredients.

2 Cups Blueberries
2 TBS Maple Syrup
1 TBS Chia Seeds
1 TBS Flaxseed
1- 1/3 cup gluten-free oats (I use Quaker Gluten-Free Quick 1 Minute Oats)
1-1/4 Cups Almond Milk

Don’t stir or shake or anything crazy. Just put a lid on it and put it in the fridge overnight.

Very important… before serving, stir everything together! This way you’ll get something of everything in each bite… plus, you’ll be able to quickly decide if you need a little extra milk or fruit.

Substitution or Addition Ideas:

You can add or substitute fruit or nuts and experiment to find your favorite type of milk. My personal favorites are Almond milk, Oat Milk, or Cashew milk because they don’t rival the fruit or oats for taste supremacy. Coconut and rice milk (which I love in many things) can often try to dominate the conversation if you know what I mean. They’re often like Greta Garbo.. they don’t just want the spotlight, they demand it!

If you want a different fruit, you can try peaches, apples (peeled), blackberries, strawberries, raspberries, etc. Just be sure to keep the measurement at two cups (1 cup peaches + 1 cup blueberries, for example… hmm, that sounds good actually). Also, if you use frozen fruit for your overnight oats, let them thaw completely before using.

If you prefer honey to maple syrup, go for it. I alternate between these two sweeteners each time I make overnight oats.

I hope you give these a try – they’re quick, convenient, and so good for you.

Thanks for reading! ~ Joi (“Joy”)

Blueberry Overnight Oats

Roasted Sweet Potato Pancakes with Apple Whipped Topping

All of February is Heart Month and today, itself, is heart awareness day for women. I proudly wore my red today in honor of my mother who died from a heart-attack and as a means of raising awareness for heart disease. I hope and pray strides will be made in heart health for the sake of my three beautiful daughters (and everyone else’s beautiful daughters for that matter!)

In honor of Heart Month and today’s Heart Awareness Day, I want to tell you about a healthy breakfast that’s perfect for any time of day. I got the idea for roasted sweet potato pancakes from a tweet from Cooking Light. They made Roasted Sweet Potato Pancakes with just two ingredients: a roasted sweet potato and 2 eggs.

Intriguing!

I saw one willing sweet potato on the shelf and knew I had eggs ready at a moment’s notice in the fridge.

Since I’m “One of those gals” who is always looking for ways to “sneak” healthy food ingredients into as many meals as possible, I decided to also add 1 Tablespoon of Chia Seeds and 1 Tablespoon of Flaxseed to the mixture… but I’m getting ahead of myself. We have to roast the sweet potato first!

I cut my sweet potato (skin on) into four rounds and sat them in a small iron skillet. I drizzled 1 Tablespoon Pumpkin Seed Oil (Amazon link) over the tops (but you could easily use Olive Oil). I made sure all sides of the rounds were coated, then sprinkled on a little paprika and a little cinnamon for good measure.

I roasted the sweet potato at 425 degrees for 30 minutes, then removed the skin and mashed them really good with a fork. I then added two eggs along with the chia seeds and flaxseed (1 TBS each).

I added some ghee to a non-stick pan (you could use butter, of course) and positioned a few pancake molds (not even remotely necessary – I was just trying to be cute). I poured some batter into the two molds and cooked my pancakes over medium heat for 6 minutes – I removed the molds when they looked “set.” After the six minutes, I flipped and cooked them for 4-5 minutes more.

They held together beautifully – which, I’m not lying, kind of surprised me.

Tip: Use the widest spatula you have – otherwise it may take two to flip them. If you aren’t using pancake molds, simply divide the dough into two pancakes. Again, a mold is not necessary.

Topping:

For the topping, I beat 1 cup of whipping cream with 1/2 TBS sugar. Because I wanted to bring a little bit of apple flavor and goodness to the party, I grated nearly half of an apple and stirred it into the whipped topping, reserving some for the topping.

I topped the pancakes with the topping and sprinkled on some more chia seeds and grated apple.

With experimentation, I discovered that these pancakes are also fantastic with maple syrup or honey. You could actually even drizzle a little honey on top of the whipped topping.

When you try these, go easy with the whipped topping at first – I actually added more than I needed. The pancakes, themselves, are so darn good, you don’t need much with them. These were a lot of fun to make and tasted fantastic.

And did I mention they were healthy?

Blueberry Gluten-Free Overnight Oats (Highly Customizable!)

Roasted Sweet Potato Pancakes with Apple Whipped Topping

T-fal… As Good as Good Gets

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