Get Cooking!

Recipes, Kitchen Gadgets, Cookbook Reviews, Gluten Free Recipes...

You are here: Home / Archives for breakfast recipe

breakfast recipe

Blueberry Gluten-Free Overnight Oats (Highly Customizable!)

By

Gluten-Free Overnight Oats with Blueberries

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 pictured here 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 favorite is Almond 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 bananas… they want the spotlight!

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!

Gluten-Free Overnight Oats

Blueberry Overnight Oats


Roasted Sweet Potato Pancakes with Apple Whipped Topping

By

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!

Roasted Sweet Potato Rounds
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 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).

Roasted Sweet Potato Pancake
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.

Roasted Sweet Potato Pancakes
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.

Roasted Sweet Potato Pancakes with Apple Whipped Topping
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?

Roasted Sweet Potato Pancakes with Apple Whipped Topping

Cinnamon Roll Breakfast Casserole with Cinnabon Sprinkle and Syrup

By

Cinnamon Roll Dessert

The delectable beauty above is a Cinnamon Roll Breakfast Casserole and, as a matter of fact, yes, it does smell and taste even better than it looks.  I wish I could describe to you how the kitchen smelled as it was cooking or how amazing it tasted – you’ll just have to settle for a two word description: Completely Heavenly.  Throughout the year, I like to tinker with different recipes I plan to make on Holidays and other special days. I planned on making several Cinnamon Roll Casseroles  until I found the one that’d be perfect for Christmas morning, but this was perfect right out of the gate, so it doesn’t need any more tinkering.

That’s not to say I won’t make it again between now and then!

I was recently sent some AMAZING products to review on the food blog from Cinnabon and a breakfast casserole came immediately to mind.

Cinnamon Roll Breakfast Casserole

2 tablespoons of melted butter
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
1 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped Pecans
1/4 cup Cinnabon Syrup (if using Maple Syrup, add 2 teaspoons ground cinnamon instead of 1)
Drizzle:
Icing from cinnamon rolls
Cinnabon Syrup (or Maple Syrup, if you don’t have Cinnabon’s)

  1. Pre-heat oven to 375°F.
  2. Pour melted butter into ungreased 13×9-inch glass baking dish.
  3. Separate both cans of cinnamon roll dough into 16 rolls.
  4. Set icing aside, you’ll need it in a minute.
  5. Cut each of the 16 rolls into 8 pieces and place all the pieces in the butter.
  6. In a bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended.
  7. Pour over the cinnamon roll pieces.
  8. Sprinkle with pecans and drizzle with 1/4 cup syrup.
  9. Bake 20 to 28 minutes. You want it to be golden brown – be sure not to overcook.
  10. Cool 15 minutes.
  11. Meanwhile, remove covers from the little containers of icing. Microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  12. Drizzle icing over the top of the great smelling Cinnamon Roll Breakfast Casserole.
  13. OPTIONAL: Sprinkle the top with Cinnabon Sprinkle.
  14. OPTIONAL: Drizzle individual servings with Cinnabon Syrup or drizzle the syrup onto the plate, then place a serving right on top. Very pretty!

More Uses for Cinnabon Cinnamon Roll Flavored Syrup and Cinnabon Cinnamon Roll Sprinkle Flavored Topping:

  • Cookies – whether they’re Snickerdoodles, Oatmeal Cookies, or Butter Cookies – are kicked up to delicious notches when sprinkled with Cinnabon Cinnamon Sprinkle. Roll Snickerdoodles in the sprinkle and your mind will be blown.
  • Cinnamon toast.
  • Oatmeal – I’ve added the sprinkle to oat meal and I’ve added the Cinnabon Syrup. They’re both amazing, but oddly enough the syrup’s even better.  Do you remember that blissful little time period when Quaker Instant Oatmeal came with packets of syrup to swirl into your oatmeal? I still miss those!  Well, actually, I don’t have to miss them anymore. Swirling Cinnabon Cinnamon Roll Syrup into regular flavor oatmeal opens a whole new oatmeal world. I’ve also used it in Steel Cut Oats… awesome.
  • The syrup is also great on fruit – especially apples.
  • Both are excellent when experimenting with homemade lattes and fraps.
  • Sprinkle the Cinnabon Cinnamon Roll Sprinkle on top of fried apples.
  • Use the Heavenly Cinnabon Syrup on pancakes, waffles, French Toast, muffins, etc.
  • Sprinkle the top of an apple pie with the sprinkle. It looks beautiful and tastes even better.
  • Pumpkin and Sweet Potato Pie would be great topped with Whipped Topping, then sprinkled with the Cinnabon Sprinkle.
  • Microwave a sweet potato, top with a little real butter, and sprinkle with Cinnabon Sprinkle.
  • Coffeecakes are made even more outstanding with either (or both!) of these Cinnabon Creations.
  • Sprinkle Sweet Potato Fries with the Cinnabon Sprinkle.
  • The possibilities are endless!

I hope you’ll go to Cinnabon Creation’s Facebook Page and like them (http://www.facebook.com/cinnaboncreations) for all the yumminess they’re putting into the world!

Disclosure:  I received the Cinnabon® products used and was entered for a chance to win a Cinnabon Creations prize package in exchange for this post.  No monetary exchange took place.  All opinions are my own. Sigh, I didn’t win the prize package either…. It’s all good, though, I honestly love these sprinkles and syrup.