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Spinach and Bacon Quiche

By Polly Conner

Filled with only 6 flavorful ingredients, this Spinach and Bacon Quiche comes together quickly but won’t stick around for long. Make ahead and freeze directions included.

baked quiche in a glass dish and a slice of spinach bacon quiche on a plate

Post contains affiliate links.

Why This is a Staple in Our Home

This freezer-friendly quiche recipe has been circulating in my home for quite a while now. You guys, it is SO good. I mean, it’s got cheese, bacon, and heavy whipping cream soooo, yeah, it’s a party in your mouth.

I wish I could say it was healthy, but I can assure you it wouldn’t be on the weight watchers website. However, with the exception of a store-bought pie crust, it is made with real ingredients, so that’s a win, right? #silverlining

Some other perks about this amazing, delicious recipe is that it only requires a few ingredients and is super easy to double and freeze one for later. In fact, I never make this without doubling it.

We enjoy it for breakfast, lunch, or dinner. The leftovers are just as good as the first day, in my opinion, too.

If you prefer a bite-sized version of this recipe, try our Mini Bacon, Spinach, and Egg Quiches recipe instead.

How to Make Spinach and Bacon Quiche

To get started, put your pie crust in a round baking dish.

round glass freezer container with lid

Here is the baking dish that I prefer to use for this recipe, because it is deep enough for a quiche AND has a storage lid so you can store leftovers or freeze the recipe easily. 

Back to the pie crust…either make your own or use a store-bought one. I cheat and use the store-bought ones. A busy mom can only do so much. I’ll make my own crusts in like 18 years.

pie crust in a glass dish

Now, add your cooked bacon to the pie crust. Hello, beautiful. (Btw, try our no fail trick for baking bacon. It’s the ONLY way I’ll make it now.)

bacon in a bowl

If you have little hands around that you need to keep busy, this is a good task for them. Just be warned that not all of the bacon will make it into the crust.

boy's hand putting bacon in a pie crust

Now add two cups of chopped spinach. Not only does this healthy ingredient balance out all that bacony-cheesy-creamy goodness, but it adds some beautiful color to the quiche.

spinach and bacon in a pie crust in a pie dish

This may seem like a lot of spinach, but when it cooks, it wilts down quite a bit. My husband, who turns his nose up at cooked spinach in recipes, doesn’t even bat an eye at this when it’s done.

Now sprinkle 1 1/2 cups of shredded Swiss cheese over the top.

cheese, spinach, and bacon in a pie crust

Lastly, whisk together 6 eggs and 1 1/2 cups of heavy cream in a bowl. Pour it over all of the ingredients. It will be VERY full.

(Sorry, no picture of this one. Had to deal with a sibling brawl in my kitchen. The smell of bacon brings out the animalistic qualities in all of us.)

If you doubled the recipe, this is the point that you will cover the uncooked quiche and freeze it. If not, continue on to baking it!

spinach and bacon quiche baking in an oven

To bake it, cover the quiche loosely with foil and put it in the oven. This keeps the top from burning. After one hour, remove the foil and cook about 15 more minutes or until the top starts to barely brown and the middle isn’t jiggly (must…refrain…from…immature…joke).

(Baking Tip: If you are using a shallow baking dish, place a baking sheet underneath the dish. You might have an overflow issue on your hands.)

Take it out and let her cool down a bit.

baked spinach and bacon quiche in a round glass dish

Slice it up and serve warm.

slice of baked quiche on a plate

How to Freeze Quiche

As authors of two popular freezer meal cookbooks, we have years and years of testing and research under our belts and have learned what it takes to turn out high-quality freezer meals.

The key to freezing quiche (really any egg-centric casserole) is to prep it, package it tightly, and freeze it BEFORE baking. You can wrap it in a layer of foil and a few layers of plastic wrap (or a tight-fitting lid). The most important factor in packaging any freezer meal is to reduce its exposure to air, which causes freezer burn and adversely affects taste and texture. Store in freezer up to 3 months.

If you want to freeze your quiche after it’s been baked, you can but it will have a soggy crust and the eggs may get overdone when rewarmed in the microwave or oven. This is not our preferred freezing method.

How to Prepare Frozen Quiche

When you’re ready to enjoy your uncooked, frozen quiche, thaw it in the refrigerator for 24-48 hours. This is hands-down the best way to defrost a dish like this (the microwave defrost setting could partially cook it, which is no good). After it’s fully thawed, bake it according to directions and it’ll taste just like a fresh meal!

baked quiche on a table with a pie server nearby

More Make Ahead Breakfast Ideas

I love having breakfast ready to go in the freezer. Here are a few fairly simple make ahead ideas for you.

Breakfast Casserole Muffins

Smoothie Freezer Packs

Pumpkin Chocolate Chip Baked Oatmeal

We hope you enjoy this simple quiche for a special occasion or an easy weekday meal! Don’t forget to double the batch and freeze one for later.

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Spinach and Bacon Quiche

  • Author: Thriving Home
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 8 servings 1x
  • Category: Freezer Meal
  • Method: Baking
  • Cuisine: French

Description

This comfort food quiche makes an easy, make ahead breakfast OR dinner. Simple ingredients and freezer friendly!


Ingredients

  • 1 uncooked pie crust
  • 1 pound of cooked bacon, chopped (try our No Fail Bacon method)
  • 2 cups of chopped spinach
  • 1 1/2 cups of shredded Swiss cheese
  • 6 large eggs
  • 1 1/2 cups heavy whipping cream

Instructions

Make It Now:

  1. Preheat the oven to 375°F.
  2. Place the pie crust into a round baking dish. Layer the bacon, spinach and cheese into the dish.
  3. Whisk together the eggs and heavy whipping cream in a mixing bowl. Pour the mixture over the top of all ingredients. (Freezing instructions begin here.)
  4. Cover loosely with foil and bake for 1 hour. Remove foil and bake another 15 minutes or until the middle is set (doesn’t jiggle when you shake it).
  5. Let cool for 10 minutes before slicing and serving.

Freeze For Later: Follow Steps 1-3. Cover the casserole dish tightly with foil and a few layers of plastic wrap (or a tight-fitting lid) and freeze. Store in freezer up to 3 months.

Prepare From Frozen: Let quiche thaw in fridge for 24-48 hours. Follow Steps 4-5.

How to Cook Bacon in the Oven

By Rachel Tiemeyer

An easy step-by-step guide on how to cook bacon in the oven. Less mess and better bacon!

baked bacon on a wire rack

This post is created in partnership with Burgers’ Smokehouse Bacon.

For years I tried to cook bacon either in a frying pan or the microwave. Holy greasy mess, Batman! But, I learned a restaurant industry secret a while back: just bake it! I promise you’ll have perfect bacon every time without all the clean-up.

Our Favorite Bacon

First, let’s talk about the star ingredient: BACON. You and I both know that all bacon is NOT created equal. And, we’ve tried a lot over the years.

We solemnly swear that the best bacon we’ve ever had is Burgers’ Smokehouse Bacon. Whether you choose their Uncured Bacon (my personal fave), Applewood Smoked Bacon, Hickory Smoked, or any of their flavors…you WILL NOT BE DISAPPOINTED!

This family-owned mid-Missouri business uses their age-old family recipe to cure bacon with a mixture of salt, brown sugar and pepper, then slow-smoke it over natural wood chips…never adding any water. Because who wants to cook water with their bacon?

Learn more about their process here…

The Uncured Country Bacon–my favorite–is unique in that they use their traditional dry cured recipe without the added Sodium Nitrite. So, this bacon includes no MSG, gluten, preservatives, or added nitrate or nitrite.

FIND BURGERS’ SMOKEHOUSE BACON AT A STORE NEAR YOU OR ONLINE HERE.


How to Cook Bacon in the Oven

Follow these simple steps for how to cook bacon in the oven:

STEP 1: Preheat the oven to 400°F.

STEP 2: Line a rimmed baking sheet with foil for easy cleanup. Place a metal cooling rack on top of the baking sheet. Line the bacon up side by side, making sure the pieces do not overlap. (Note: You can line the bacon up directly on the foil if you don’t have a baking rack, but the end result will be greasier and will bake faster, so keep an eye on it.)

uncooked bacon lined up on a baking rack

STEP 3: Pop it in the oven for 20-25 minutes for thinner bacon and 25-30 minutes for thicker bacon. Timing will really depend on the bacon but it will likely fall into this range. Just keep an eye on it and bake it to your desired crispiness level.

cooking bacon slices in the oven on a rimmed baking sheet

STEP 4: After the bacon is done baking, remove it from the oven and place it on a paper towel-lined plate to absorb any extra grease.

bacon that has been baked in the oven

Congratulations! Now you know how to cook bacon in the oven. I’m guessing you’ll never go back to those messier, greasier methods. 🙂

Bacon Recipes You’ll Love

OK, you now know where to get quality bacon and how to cook it. Time for some DELICIOUS recipes that feature Burgers’ Smokehouse Bacon!

Gourmet BLT Sandwiches with Avocado Aioli

BLT sandwiches stacked on top of each other

Autumn Chopped Salad with Apple Cider Vinaigrette

autumn chopped salad in a serving platter with apple cider vinaigrette being drizzled over the top

Bacon-Wrapped Shrimp and Pineapple Kabobs

bacon-wrapped shrimp kabobs on white platter

Ultimate Bacon and Cheddar Twice Baked Potatoes

twice-baked potatoes

Crockpot Breakfast Casserole with Bacon and Gruyere

Breakfast Casserole in a Crockpot on a wooden cutting board

We hope you enjoy the easiest and least messy way to cook bacon from now on!

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How to Cook Bacon in the Oven

  • Author: Thriving Home
  • Prep Time: 2 minutes
  • Cook Time: 20 minutes
  • Total Time: 22 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

This less-mess, no-fail way to cook bacon in the oven will become the only way you’ll ever prepare it. It’s just so smart to fix bake it!


Ingredients


Instructions

  1. Preheat the oven to 400° degrees.
  2. Line a rimmed baking sheet with foil for easy clean up. Place a metal rack on top of the baking sheet. Line the bacon up side by side, making sure the pieces do not overlap.
  3. Bake for 20-25 minutes for thin-cut bacon or 25-30 minutes for thick-cut bacon, depending on your desired doneness. That’s it!

Raspberry Lemon Overnight Oats

By Rachel Tiemeyer

Raspberries and lemon zest star in this delicious, make-ahead Raspberry Overnight Oats recipe that takes just minutes to put together. Whip up a few batches when fresh raspberries are in season or make them anytime with frozen raspberries.

Raspberry Lemon Overnight Oats in a mason jar

We are obsessed with overnight oats! That’s why we’ve consistently rolled out recipe after recipe for you, like these flavors so far:

Take a look at all the benefits below, and you’ll see why we make overnight oats every week in our homes.

What Are the Benefits of Overnight Oats?

Raspberry Lemon Overnight Oats in a mason jar

Make-Ahead: You can whip up several of these on the weekend and have breakfast ready to go for the week. They just take minutes to put together.

No Cooking Involved: The oats soften in the liquid as it sits in the refrigerator, which means no cooking is needed.

Super Healthy: Breakfast doesn’t get much healthier than this! The combo of fresh or frozen fruit, whole grains, and other nutritious add-ins provides fiber, protein, antioxidants, and valuable minerals.

Eat On the Go: Whether you have just a few minutes before you leave for the day or need to eat breakfast in the car or at your desk, this breakfast-in-a-jar fits the bill! Eat these overnight oats cold or warm. (Read on for tips for serving.)

Super Tasty: With a balance of sweet, salty, and texture, our variety of overnight oat recipes will make the whole family happy. Today’s recipe–Almond Joy Overnight Oats–might just be my favorite. It’s like a dessert in a jar.

How to Make Raspberry Lemon Overnight Oats

rolled oats, raspberries, a lemon, and sliced almonds on a white plate

In just four simple steps, you can throw together your overnight oats and be ready for the week. This particular recipe uses rolled oats, pure maple syrup, raspberries, lemon zest, plain or vanilla Greek yogurt sliced almonds, and almond milk. Here’s the basic method:

4 steps to making overnight oats
  1.  Build the Base: In a clean 10 ounce or 12-ounce mason jar, pour in your favorite (unsweetened) milk. Add old-fashioned or rolled oats and your all-natural sweetener of choice (pure maple syrup or honey). 
  2. Add Fruit: Whether it’s fresh or frozen raspberries, this ingredient adds more sweetness, flavor, and nutrition.
  3. Add Toppings: Pour in the remaining add-ins. For this recipe, it’s a little lemon zest, Greek yogurt, and sliced almonds.
  4. Shake and Refrigerate: Seal and shake. Set in the refrigerator for up to 3-5 days. 

Check out our video showing just how simple it is to make overnight oats (this version is our Blueberry Muffin Overnight Oats)…

Do I Eat Overnight Oats Warm or Cold?

We hear this question a lot. The best way to serve overnight oats is…whatever you like best! Eating them cold or warm works.

Serve Overnight Oats Cold: Shake the jar. Stir in a little extra milk if it’s too thick and more sweetener if you’d like. Grab a spoon and eat your oats cold. This is the perfect solution for those mornings when you’re on the run!

Serve Overnight Oats Warm: This is our preferred way to serve overnight oats. Shake the jar and then remove the lid. Warm the oats in the microwave for about 45 seconds. Stir. Add more milk or sweetener as needed. Warm up even more, if desired.

overhead shot of a mason jar with raspberries, lemon zest, and almond slices in it

Can I Freeze Overnight Oats?

As cookbook authors and long-time freezer meal evangelists, our professional opinion is that this is one dish that won’t freeze and thaw well. The texture will be adversely affected because of the high-water content in the fruit. Also, because of the yogurt in this recipe, it may separate, as well. If you’d like a freezer-friendly oat recipe, try one of our Baked Oatmeal recipes:

Raspberry Lemon Overnight Oats Recipe

Prep a few of these overnight oats ahead of time and enjoy healthy, hearty breakfasts throughout the week.

milk, oats, raspberries, lemon zes in a mason jar
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Raspberry Lemon Overnight Oats in a mason jar

Raspberry Lemon Overnight Oats

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 1 servings 1x
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Description

Raspberries and lemon zest star in this delicious, make-ahead Raspberry Overnight Oats recipe that takes just minutes to put together. 


Ingredients

  • 1/2 cup milk (we prefer plain almond milk), plus more for serving
  • 1/3 cup old-fashioned rolled oats
  • 1/21 tablespoon pure maple syrup or honey
  • 2 tablespoons vanilla Greek yogurt
  • 1 cup fresh or frozen raspberries
  • 1 teaspoon lemon zest
  • 2 tablespoons sliced almonds

Instructions

  1. In a 10 ounce or 12 ounce mason jar, pour in the milk.
  2. Add oats and your all-natural sweetener of choice (pure maple syrup or honey).
  3. Add in the remaining add-ins, which are vanilla Greek yogurt, raspberries, lemon zest, and sliced almonds for this version.
  4. Screw on the lid tightly and shake. Set in the refrigerator for at least 4 hours and up to 3-5 days.
  5. When ready to eat, you can eat it cold or warm. Here’s how to serve it:

Serve Cold: Shake the jar. Open and add in the bananas. Stir in a little extra milk if it’s too thick and more sweetener if you’d like. Grab a spoon and eat your oats cold. This is the perfect solution for those mornings when you’re on the run!

Serve Warm: This is our preferred way to serve overnight oats. Shake the jar and then remove the lid. Warm the oats in the microwave for about 45 seconds. Stir. Add in more milk or sweetener, as needed. Warm up even more, if desired.

Egg-in-a-Hole: A Classic Breakfast Idea

By Polly Conner
Eggs in a hole on a plate

Why I love Eggs-in-a-Hole

There are quite a few reasons this mama loves a good ‘ol egg-in-a-hole for breakfast.

  • It’s quick and easy to make. It’s one of my go-to weekday breakfasts.
  • It’s cheap. All you need are a few pantry ingredients: eggs, butter and bread.
  • It’s got protein. I find it hard to get healthy protein in the morning and I know that a crash will come mid-morning if I only eat carbs for breakfast.
  • If you use whole wheat bread, it is an entire breakfast of real food ingredients. No additives or mystery ingredients.
  • Lastly, my whole family likes it! It’s a recipe that any age can be happy about.
Eggs in a hole sliced on a plate

Making an egg-in-a-hole is very simple. Just fry an egg inside of a piece of bread.

However, since I have made eggs-in-a-hole seemingly hundreds of times, I’ve learned a few tricks that have perfected the process. The detailed instructions below are to help you see exactly what I do when I make them but I wanted to make sure you knew it doesn’t have to be complicated AND you don’t have to do it exactly like me.

Onward!

How to Make a Great Egg-in-a-Hole (+ some pro tips!)

Using a round cutter of some type, remove a circle from the inside of a piece of bread. (Tip: if you don’t have a cutter, you can use the top of a drinking glass or mason jar!)

Bread with a hole cut out of the center

Set your “roundies” (as we like to call them) aside.

Now this tip is very important for the next step: use softened butter. We always have some out on our counter and it comes in handy!

Softened butter

Spread the softened butter on ONE side of your bread. Just one. Trust me. You’ll understand later.

bread with holes cut out of the center

Depending on the size of your skillet or pan, warm 1-2 tablespoons of butter on medium-high heat. It should be to the point that it will sizzle when you put something on it. Mine usually takes about 5 minutes on medium to get to this point. If it starts smoking, remove it from the heat and let it cool down a touch.

You want to have enough butter to coat the majority of the pan’s surface. Once it starts melting, tip your pan around so the butter spreads all over it.

butter melting on a pan

Now, place your bread, butter side up on the pan.

Eggs in a hole cooking

Crack an egg into each of the holes.

It is at this point that you have options.

Eggs in a hole cooking

I know as an adult, I’m supposed to like runny yolks but I just don’t and neither do my kids. So when I make them for us, after I crack the egg, I break the yolk of the egg open and let it spill out. 

If I’m making them for my husband, I let the yolk remain intact because he likes it a little oozy.

Eggs in a hole cooking

Sprinkle each piece with salt and pepper.

After a few minutes, flip and cook the other side to your desired level of doneness.

Eggs in a hole cooking

Don’t forget to cook up your roundies as well! If you have extra butter in the pan, use them to soak it up. I usually have to add more to the pan and even to the roundies. Let them toast on the pan and then give them a flip after a few minutes.

Eggs in a hole cooking

Customize your roundies to what you typically like on toast.

Eggs in a hole cooking

I like strawberry jam or apple butter. My daughter likes honey. Some may like cinnamon sugar. Or you can just be boring and eat them plain. They are still delicious. It’s up to you!

I like to add avocado slices to my eggs-in-a-hole too sometimes!

That’s it! Told you it was super simple. Now just serve it with some perfectly cooked bacon and you’ll be dominating breakfast time!

Eggs in a hole on a plate
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Egg-in-a-Hole: A Classic Breakfast Idea

  • Author: Thriving Home
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American

Description

A cheap, simple and easy breakfast idea that the whole family will enjoy. Try these and they’re sure to become your new family favorite.


Ingredients

  • Softened butter
  • Eggs
  • Whole wheat bread
  • Salt & pepper to taste

Instructions

  1. Using a biscuit cutter, remove a circle out of the middle of a piece of bread and set it aside.
  2. Generously butter one side of the bread.
  3. Warm 1-2 tablespoons of butter in a skillet. (The more the better!)
  4. Place bread on skillet, butter side up.
  5. Crack an egg into the middle of the circle.
  6. Sprinkle with salt and pepper and let it cook a few minutes on each side.

Notes

Don’t forget to toast the round circles you cut out!

Add some sliced avocado over your egg-in-a-hole for some extra nutrition.

Eggs in a hole on a plate

More Easy Breakfast Ideas You’ll Love

Swing by our recipe index for more easy breakfast ideas!

Almond Joy Overnight Oats

By Rachel Tiemeyer

Love that candy bar with chocolate, coconut, and almonds? Well, now you can have everything that’s delicious about Almond Joy in one make-ahead, nutritious overnight oats recipe.

Almond Joy Overnight Oats in a mason jar on top of turquoise plate. Shredded coconut, sliced almonds, and chocolate chips are scattered around.

We are obsessed with overnight oats! That’s why we keep on rolling out recipe after recipe for you, like these flavors:

Take a look at all the benefits below, and you’ll see why we make overnight oats every week in our homes.

What Are the Benefits of Overnight Oats?

Almond Joy Overnight Oats in a mason jar on top of turquoise plate. Shredded coconut, sliced almonds, and chocolate chips are scattered around.

Make-Ahead: You can whip up several of these on the weekend and have breakfast ready to go for the week. They just take minutes to put together.

No Cooking Involved: The oats soften in the liquid as it sits in the refrigerator, which means no cooking is needed.

Super Healthy: Breakfast doesn’t get much healthier than this! The combo of fresh or frozen fruit, whole grains, and other nutritious add-ins provides fiber, protein, antioxidants, and valuable minerals.

Eat On the Go: Whether you have just a few minutes before you leave for the day or need to eat breakfast in the car or at your desk, this breakfast-in-a-jar fits the bill! Eat these overnight oats cold or warm. (Read on for tips for serving.)

Super Tasty: With a balance of sweet, salty, and texture, our variety of overnight oat recipes will make the whole family happy. Today’s recipe–Almond Joy Overnight Oats–might just be my favorite. It’s like a dessert in a jar.

How to Make Overnight Oats

Almond Joy Overnight Oats ingredients on a white plate. Includes bananas, oats, almond butter, cocoa, chocolate chips, shredded coconut, and sliced almonds.

In just four simple steps, you can throw together your overnight oats and be ready for the week. This particular recipe uses rolled oats, pure maple syrup, banana, almond butter, 100% cocoa powder, sliced almond, shredded coconut, mini chocolate chips, and almond milk. Here’s the basic method:

  1.  Build the Base: In a clean 10 ounce or 12-ounce mason jar, pour in your favorite (unsweetened) milk. Add old-fashioned or rolled oats and your all-natural sweetener of choice (pure maple syrup or honey). 
  2. Add Fruit: Whether it’s fresh or frozen berries, chopped peaches or tropical fruit, or your favorite dried fruit, this ingredient adds more sweetness, flavor, and nutrition. We do recommend adding banana slices fresh rather than ahead of time, but they can work ahead of time if you don’t mind mushy bananas.  
  3. Add Toppings: Pour in the remaining add-ins, like almond butter, shredded coconut, cocoa powder, sliced almonds, and mini chocolate chips for this version.
  4. Shake and Refrigerate: Seal and shake. Set in the refrigerator for up to 3-5 days. 

Check out our video showing just how simple it is to make overnight oats (this version is our Blueberry Muffin Overnight Oats)…

Do I Eat Almond Joy Overnight Oats Warm or Cold?

We hear this question a lot. The best way to serve overnight oats is…whatever you like best! Eating them cold or warm works.

Serve Overnight Oats Cold: Shake the jar. Stir in a little extra milk if it’s too thick and more sweetener if you’d like. Grab a spoon and eat your oats cold. This is the perfect solution for those mornings when you’re on the run!

Serve Overnight Oats Warm: This is our preferred way to serve overnight oats. Shake the jar and then remove the lid. Warm the oats in the microwave for about 45 seconds. Stir. Add more milk or sweetener as needed. Warm up even more, if desired.

Almond Joy Overnight Oats in a mason jar on top of turquoise plate. Shredded coconut, sliced almonds, and chocolate chips are scattered around.

CAN I FREEZE OVERNIGHT OATS?

As cookbook authors and long-time freezer meal evangelists, our professional opinion is that this is one dish that won’t freeze and thaw well. If you’d like a freezer-friendly oat recipe, try one of our Baked Oatmeal recipes:

Almond Joy Overnight Oats Recipe

Prep a few of these overnight oats ahead of time and enjoy healthy, hearty breakfasts throughout the week.

Almond Joy Overnight Oats in a mason jar on top of turquoise plate. Shredded coconut, sliced almonds, and chocolate chips are scattered around.
Print

Almond Joy Overnight Oats

  • Author: Thriving Home
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: No cook
  • Cuisine: American

Description

Now you can have everything that’s delicious about an Almond Joy candy bar in one make-ahead, nutritious overnight oats recipe.


Ingredients

  • 1/2 cup milk (we prefer plain almond milk), plus more for serving
  • 1/3 cup old-fashioned rolled oats
  • 1/21 tablespoon pure maple syrup or honey
  • 1 tablespoon almond butter
  • 1 tablespoon unsweetened shredded coconut
  • 1 teaspoon 100% cocoa powder
  • 12 tablespoons sliced almonds
  • 12 tablespoons mini chocolate chips
  • 1/2 banana, sliced

Instructions

  1. In a 10 ounce or 12 ounce mason jar, pour in the milk.
  2. Add oats and your all-natural sweetener of choice (pure maple syrup or honey).
  3. Add in the remaining add-ins (except bananas), which are almond butter, coconut, cocoa powder, sliced almonds, and mini chocolate chips for this version.
  4. Screw on the lid tightly and shake. Set in the refrigerator for at least 4 hours and up to 3-5 days.
  5. When ready to eat, add in the freshly sliced bananas. You can eat it cold or warm. Here’s how to serve it:

Serve Cold: Shake the jar. Open and add in the bananas. Stir in a little extra milk if it’s too thick and more sweetener if you’d like. Grab a spoon and eat your oats cold. This is the perfect solution for those mornings when you’re on the run!

Serve Warm: This is our preferred way to serve overnight oats. Shake the jar and then remove the lid. Warm the oats in the microwave for about 45 seconds. Stir. Add in the bananas and more milk or sweetener, as needed. Warm up even more, if desired.

How to Make Freezer Smoothie Packs (+7 Printable Recipes & Shopping Lists)

By Polly Conner

Learn how to save time and money and eat healthier by prepping Freezer Smoothie Packs ahead of time. Use our 7 different delicious smoothie recipes to start filling your freezer today.

how to make freezer smoothie packs and smoothies

Smoothies are the bomb! I can think of no tastier way to get TONS of fruits, vegetables, and other healthy foods into you and your family every single day.

They’ve become the norm in our homes for breakfast, lunch, or snacks since developing these 7 delicious, healthy smoothie recipes AND learning how to make freezer smoothie packs.

We’ve created one smoothie for every day of the week, so you never get tired of the same one and so you include a variety of fruits and vegetables in your diet throughout the week.

smoothies in mason jars

All of our 7 easy, healthy smoothie recipes we are sharing below have a few things in common. Each recipe:

  • Tastes good! Yes, these smoothies are SUPER HEALTHY but we wanted to make sure they didn’t taste like grass from the backyard. Even our kids like them.
  • Includes only simple real food ingredients that you can find in just about any grocery store.
  • Makes a single-serving (approx. 16 ounce) smoothie, which can work as a meal replacement. Or, divide it up among family members.
  • Includes fruits and/or vegetables and a source of protein and healthy fats to keep you full and satisfied.
  • Includes freezer smoothie pack instructions so you can prep several of them ahead of time to have on hand.

Download Our Free Smoothie Pack Printable!

To make smoothie pack assembling SUPER easy for you, we’ve created a FREE printable.

In this PDF, you’ll get:

1) 7 delicious smoothie recipes

2) Shopping lists for single smoothies

3) Shopping lists for making packs in bulk

4) Four freezer pack labels per recipe

Just pop in your email address below to snag it!

7 Delicious, Healthy Smoothie Recipes

smoothies in mason jars

Smoothie #1: Chocolate Covered Cherry Smoothie

This easy, healthy Chocolate Covered Cherry Smoothie recipe tastes like a chocolate shake (seriously!) but is chock full of antioxidants and protein thanks to spinach, dark cherries, almond butter, cocoa powder, and more. 

cherry smoothie in mason jar with straw

Smoothie #2: Green Machine Smoothie

This easy, healthy Green Machine Smoothie is a great way to start the day. Simply blend up your powerhouse ingredients (avocado, mango, kale, chia seeds, and liquid of choice), and you’ll be charged up for a great day.

green smoothie with mango and chia in mason jar with straw

Smoothie #3: Blueberry Muffin Smoothie

With sweet blueberries, banana, rolled oats, a few walnuts, and milk, the easy, healthy Blueberry Muffin Smoothie blends to a beautiful shade of purple and makes kids and adults alike happy. After all, who doesn’t love a Blueberry Muffin?! Psst…it’s also packed to the brim with gluten-free, dairy-free nutrition!

blueberry smoothie in mason jar with straw

Smoothie #4: Strawberry Pina Colada Smoothie

Frozen strawberries, pineapple, and banana combine with coconut milk and almonds to create the most luxurious, healthy smoothie you’ve ever had! This easy Strawberry Piña Colada fruit smoothie has party time written all over it.

strawberry smoothie in mason jar with straw

Smoothie #5: Orangesicle Smoothie

Sweet potato, clementines, carrots, and bananas create the base of this easy smoothie that’s a healthier version of the orange sherbet push-up pops from childhood. Yum! 

Orange smoothie in mason jar with straw

Smoothie #6: Very Berry Smoothie

The Very Berry Smoothie, which includes strawberries, blueberries, raspberries, and blackberries, and some hidden spinach starts your day with a tasty super food punch.

berry smoothie in mason jar with straw

Smoothie #7: 4-Ingredient Tropical Smoothie

This easy, healthy 4 Ingredient Tropical Green Smoothie recipe tastes like you’re sitting on the beach in the Caribbean. (Yes, that’s a flavor.) Try this dairy-free, gluten-free, low calorie way to pack in some extra Vitamin C, fiber, and protein into your diet.

pineapple, mango, spinach, cashews on cutting board

Wouldn’t it be fun to have your freezer stocked with all these different flavors as freezer smoothie packs?

What Are Freezer Smoothie Packs?

how to make freezer smoothie packs

One of the best parts of these recipes, in our humble opinion, is that you can make them into freezer smoothie packs ahead of time to have on hand for quick breakfasts and snacks. Freezer smoothie packs are simply individual packs of the solid ingredients of your favorite smoothie.

It makes so much sense to use your time and resources wisely by prepping smoothies in bulk. Plus, having these on hand means healthy eating is right at your fingertips anytime!

How to Make Freezer Smoothie Packs

Having a pack of the frozen solid smoothie ingredients on hand means all you have to do is pour the required liquid in your blender, dump in the bag’s ingredients, and blend. You’ll be walking out the door with a tasty, nutritious breakfast in just minutes! Take a look at how easy it is…

Making freezer smoothie packs isn’t rocket science, but we have found some tricks to freezing the components so that they stay fresh and don’t clump together and some fruits don’t turn brown. Just be sure to follow the instructions in our recipes and use our tips below.

Download Our Free Smoothie Pack Printable!

To make smoothie pack assembling SUPER easy for you, we’ve created a FREE printable.

In this PDF, you’ll get:

1) 7 delicious smoothie recipes

2) Shopping lists for single smoothies

3) Shopping lists for making packs in bulk

4) Four freezer pack labels per recipe

Just pop in your email address below to snag it!

What Should I Store Freezer Smoothie Packs In?

Some of the links in this post are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Here’s our full disclosure.

You have several options for storing your freezer smoothie packs in the freezer.

1 – Quart-sized BPA-free freezer bags work quite well, since they are smaller and made for the freezer. Consider saving these bags and restocking them with more freezer smoothie packs.

2 – Sandwich-sized BPA-free storage bags will work if you place them inside a gallon-sized freezer bag. Consider saving these bags and restocking them with more freezer smoothie packs.

3 – We also like these high-quality silicone storage bags. They are the perfect size for smoothie packs but also work well for any food storage. We’ve found that they are easy to clean (even dishwasher safe!), easy to use, and leak-proof. Silicone is one of the safest materials to store and even bake our food in, as it does not leach any chemicals into the food.

4 – We tested using mason jars and found that they can be difficult to get the ingredients out of after being frozen. Plus, they are bulky and take up a lot of room in the freezer. They work in a pinch but aren’t the best option.

What Kind of Blender Should I Use for Freezer Smoothie Packs?

Now, let’s talk blenders for a minute. Not all of them are created equal. I’ve owned a lot of brands over the years–Frigidaire, Cuisinart, Ninja, Vitamix, and Oster. To really pulverize the freezer smoothie packs, you’ll need a high-powered blender. The two blenders that stand out as clear winners from my experience are:

1. The Vitamix (of course!) because it is very high-powered, super simple, and will last for an eon. I saved up for and owned a refurbished version that lasted over five years with daily use. I could have sent it in to Vitamix to get fixed but instead opted for the blender below (and am very happy). Polly and I both just bought new Vitamix’s during a recent sale (eeek!). Very much worth the investment.

2. A more affordable option is the Nutri Ninja Personal and Countertop Blender. The best feature in my opinion is that it allows me to make single serving smoothies that get very smooth. Love the single serving blend-and-go design! If you just want that feature only, consider getting just the Nutri Ninja Pro option, which is much cheaper. The big blender doesn’t pulverize as well as the smaller containers do, just so you know. We use the single-serving blender daily!

We hope these smoothie recipes and freezer smoothie pack instructions help your family eat better and save time and money. We’d love to hear from you: What’s your favorite smoothie flavor??

7 smoothies in mason jars

Want to Stock Your Freezer with 6 Meals in 1 Hour?

Try our SUPER POPULAR 1 Hour Freezer Prep sessions. We give you everything you need to throw together 6 delicious, family-sized freezer meals in just 1 hour! Anyone can do it with our simple instructions, organized shopping list, and pre-filled out freezer labels.

Freezer Breakfast Burritos

By Rachel Tiemeyer

Your family will love this easy, make-ahead Breakfast Burrito Recipe that goes straight from the freezer to the microwave or oven for a fast and satisfying breakfast.

breakfast burritos

This post was created in partnership with Burgers’ Smokehouse.

Kids and adults alike love these simple freezer-friendly breakfast burritos filled with all good things, including the BEST BACON ever. Make them in mass and freeze to have on hand for busy mornings as a grab-and-go option. What a nutritious, protein-rich, and delicious breakfast to start your day!

Why Make Freezer Breakfast Burritos

Let us make a quick case for why it’s worth spending an hour or two preparing a load of Freezer Breakfast Burritos to have on hand.

  1. Crowd-pleaser! These suckers are cheesy, gooey, melty deliciousness wrapped in a tortilla. We make them for breakfast or dinner with rave reviews from the kids and adults.
  2. Healthy! As you know, breakfast is the most important meal of the day. With eggs, cheese, and bacon, this protein-packed meal will stick with you (or your kids) for hours. Add in some veggies or serve with some of our healthy suggestions below to round out this quick breakfast.
  3. Grab-and-Go! They are super easy to warm up in the morning, grab, and go. Just pull out the amount of burritos you need and follow our reheating instructions.
  4. Customizable! They are easy to customize with add-ins. See our ideas below.
breakfast burritos

What Should I Put in a Breakfast Burrito?

The great news about making breakfast burritos is that you can alter them to fit your own taste preferences easily. We have provided a basic recipe that includes scrambled eggs, cheese, hash browns, and Burger’s Smokehouse diced bacon. This 4-ingredient combo alone is a crowd favorite!

We say this all the time, but the Burgers’ Smokehouse bacon brings serious flavor. It’s hands-down our favorite bacon. Their new pre-diced bacon makes it so simple to use and is now available at your local grocery stores, including our favorite Hyvee (see all locations here).

a variety of add-in options for freezer-friendly breakfast burritos, including sauteed peppers, red onions, mushrooms, salsa, Monterey Jack cheese, and avocado

If you want to add in some more nutrition and flavor, though, try some of these suggestions that would work well in breakfast burritos…

  • Diced and sauteed bell peppers, red onion, and jalepeno peppers
  • Sliced and sauteed white button mushrooms
  • Salsa
  • Chopped spinach
  • Sliced green onions
  • Chopped fresh herbs, like parsley, cilantro, or basil
  • Switch up the cheese and try something like Monterey Jack, Pepper Jack, feta, or goat cheese
  • Serve diced avocado or guacamole on top (do not freeze in the burrito; instead add this after reheating it)
breakfast burritos

How to Prep and Freeze Breakfast Burritos

Prepping Breakfast Burritos isn’t hard but it will take a little work on the front end. Trust me. You will be sooo happy to have these on hand in your freezer afterward.

Check out our short video showing you just how easy it is…

Here’s how we would suggest breaking down the work in order to be most efficient and to use only one large saute pan:

  1. Fry your bacon in a large saute pan (I love my cast iron pan). We’ve taken a shortcut in this recipe by using Burgers’ Smokehouse Naturally Smoked Diced Bacon (available at Hy-Vee and these stores). It saves time and mess! I would suggest buying two packages for a total of 3 pounds of bacon. That way you could triple our recipe while you’re at it and have LOTS of breakfast burritos on hand.
bacon

2. Using the bacon fat that is left (yum!), cook the hash browns according to package instructions in the same pan. Set aside on a paper-toweled lined plate.

3. Then, using the same pan, cook your scrambled eggs according to the recipe.

4. Set up your assembly line, and wrap and roll!

breakfast burrito assembly line with eggs, cheese, hash browns, and bacon

5. After rolling your breakfast burritos, freeze as many as you’d like in gallon-sized freezer bags and seal. Heat the others up and enjoy right away!

Breakfast Burritos wrapped in foil and piled on a teal plate.

Pro Tip! Our recipe makes 8 burritos. Why not double or triple it if you’re going to already be shopping, prepping, wrapping, and freezing? Oh, oh! And, why not drag a friend into the process with you and share the fruits of your labor? Heck, you could even throw a Freezer Party before school starts and stock your freezer.

freezer meal party

How to Freeze Breakfast Burritos

Breakfast Burritos will taste just like they are fresh if you freeze and reheat them the right way.

The key to success when freezing any freezer meal is to reduce exposure to air. That’s why we recommend tightly wrapping each individual breakfast burrito in foil (this also is handy when heating in the oven!) and then placing them in a gallon-sized freezer bag. Squeeze out any excess air before sealing.

frozen breakfast burritos wrapped in foil in a freezer bag

How to Reheat a Frozen Breakfast Burrito

You have a few options to reheat a frozen breakfast burrito:

1) Microwave Method: This is the fastest method. Unwrap the foil from the frozen burrito, wrap in a moist paper towel, and microwave using the defrost setting for 2 to 3 minutes, or until warmed through.

2) Oven Method (Frozen): Preheat the oven to 350°F. Bake the frozen breakfast burrito (in foil) for 45-60 minutes, until warmed through.

3) Oven Method (Thawed): Thaw the burritos in the refrigerator overnight. Bake (in foil) for about 15 minutes in a 350°F oven, until warmed through and the cheese is melty.

breakfast burritos warming up in the oven

What to Serve with Breakfast Burritos

Breakfast burritos can be a complete meal in and of themselves, especially if you include some of our optional add-ins like sauteed peppers and onions or chopped spinach. If you opt for our basic recipe, however, you may want to serve up some fruit and veggies alongside your breakfast burritos using one of these delicious ideas:

breakfast burritos on a plate

Now grab a friend and get cooking, wrapping, and freezing just in time for back to school breakfasts!

Print

Freezer Breakfast Burritos

  • Author: Thriving Home
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 8 burritos 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

An easy make-ahead Breakfast Burrito Recipe that goes straight from the freezer to the microwave or oven for a fast, satisfying breakfast.


Ingredients

  • 12 large eggs
  • 1/2 cup milk (your choice)
  • 1 teaspoon salt
  • 1/2 ground black pepper
  • 1 1/2 tablespoons butter (or avocado oil)
  • 2 cups shredded Cheddar cheese
  • 1 pound shredded or diced hash brown potatoes, cooked according to package directions
  • 1 pound Burgers’ Smokehouse Diced Bacon, cooked (or chop up their sliced bacon)
  • 8 burrito-size tortillas
  • Optional Add-Ins:
    • sautéed bell peppers, onions, jalepeno peppers, or mushrooms
    • salsa
    • chopped spinach
    • sliced green onions
    • diced avocados
    • other kinds of cheeses (Monterey Jack, feta, etc)

Instructions

Make It Now:

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
  3. In a large skillet, melt the butter over medium heat, making sure it doesn’t brown. Pour in the egg mixture and scramble the eggs until set but still moist. Remove from the heat and set aside.
  4. Prepare an assembly line with all the ingredients, including 8 square pieces of foil. Assemble each burrito on top of the foil by placing approximately 1/2 cup eggs, 1/4 cup cheese, 1/3 cup potatoes, and 2 tablespoons bacon (and any additional add-ins, if desired) in the middle of the tortilla. Use a spoon or your hands to toss the ingredients before wrapping the tortilla.
  5. Fold in the sides of the tortilla. While holding those in place, fold up the bottom of the tortilla over the ingredients and roll tightly into a burrito. Then, wrap the burrito tightly in the foil. (Freezing instructions begin here.)
  6. Bake for 10-15 minutes, until warmed through and the cheese is melty.

Freeze For Later: Follow steps 1-5. Place foil-wrapped burritos in a freezer bag, seal, and freeze.

Prepare From Frozen: You have three options:

1) Microwave Method: Unwrap the foil from the frozen burrito, wrap in a moist paper towel, and microwave using the defrost setting for 2 to 3 minutes, or until warmed through.

2) Oven Method (Frozen): Preheat the oven to 350°F. Bake for 45-60 minutes, until warmed through.

3) Oven Method (Thawed): Thaw the burritos in the refrigerator. Bake as directed in step 6.

breakfast burritos on a plate with fruit

Chocolate Sweet Potato Banana Bread {Freezer-Friendly}

By Rachel Tiemeyer

Ah, sweet breads. Forgiver of all added-in leftovers and hidden fruits and veggies. Your family is going to love this pretty darn healthy Chocolate Sweet Potato Banana Bread!

chocolate banana bread slices on white plate

I had leftover pureed sweet potato and several overripe bananas in the freezer to use up recently.  (Yes, you should definitely freeze leftovers like that to save money.) Anyway, this delicious banana bread was the result! It’s similar to my Banana Pumpkin Muffins but with some added cocoa and a sweet potato twist. 

chocolate banana bread slices on white plate

In the recipe, I suggested several substitutions to make this bread even healthier (if you want):

  • For 100% whole wheat bread, use the white whole wheat variety in place of both flours.
  • Want a dairy-free loaf? Substitute canned coconut milk for the yogurt and use coconut oil instead of butter.
  • To make this recipe a bit lower on the glycemic index, use coconut sugar in place of the other sugars. Also don’t add the chocolate chips. 🙂

I also love using cocoa powder (or raw cacao powder, which is even healthier!) in recipes like this because: a) it adds chocolate-y decadence without the added fat and sugar of chocolate chips, b) it’s actually full of antioxidants, and c) it masks the flavor of any hidden veggies. 

chocolate sweet potato banana bread

As I write this post, I’m enjoying a piece of this warm-from-the-oven bread with some butter and hoping I’m going to be able to stop with just one. Chocolate Sweet Potato Banana Bread is absolutely decadent and healthy.  My favorite kind of snack!

If you love muffins and sweet breads, be sure to try these other favorites from our site:

How to Store Overripe Bananas for Later

P.S. If you have more overripe bananas than you can use in this recipe, did you know you can freeze them? Here is the best way to freeze bananas for later.

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chocolate banana bread slices on white plate

Chocolate Sweet Potato Banana Bread

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 1 bread loaf or 12 muffins 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

Feel good about what you’re feeding your family. This bread is chock full of hidden veggies, antioxidants, and loads of other good-for-you ingredients.


Ingredients

  • 1 cup smashed overripe bananas (about one banana)
  • 1/2 cup smashed or pureed cooked sweet potato (sub: pumpkin puree)
  • 1/3 cup plain yogurt (sub: coconut milk from the can)
  • 5 tablespoons melted coconut oil (or butter)
  • 2 large eggs
  • 1 teaspoon pure vanilla
  • 1/3 cup granulated sugar (sub: coconut sugar)
  • 1/3 cup brown sugar (sub: coconut sugar)
  • 1 cup unbleached all-purpose flour (sub: white whole wheat flour)
  • 1/2 cup whole wheat flour (sub: white whole wheat flour)
  • 1/4 cup ground flaxseed
  • 1/4 cup cocoa powder (sub: cacao powder)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Optional: 1/3 cup mini chocolate chips

Instructions

Make It Now:

  1. Preheat oven to 350° F. Grease a 9×5 inch loaf pan or standard-sized muffin pan with cooking spray.
  2. In a large bowl using a hand mixer or stand mixer, add the banana, sweet potato, yogurt, coconut oil, eggs, and vanilla and beat at medium speed until combined. Add sugars; beat again until combined.
  3. In a medium bowl, stir together the all-purpose and wheat flours, flaxseed, cocoa, baking soda, salt, and cinnamon. (Tip: Lightly spoon the flour into a dry measuring cup and level with a knife to measure correctly.) Add the flour mixture to the banana mixture and stir by hand just until blended.
  4. Optional: Gently stir in the mini chocolate chips. Do not over mix.
  5. Pour batter into the greased loaf pan or muffin tin and place on the center rack of the oven. For bread: Bake for 55 minutes or until a wooden pick inserted in center comes out clean. For muffins: Bake for 15-18 minutes until a wooden pick comes out clean.
  6. Remove from the oven and let cool in the pan on a cooling rack for 10 minutes or so and then turn the bread or muffins out onto the rack. You may have to run a knife around the edges to help the bread or muffins come out more easily.

Freeze For Later: Follow entire recipe, letting the bread or muffins cool completely. Wrap the bread in a few layers of plastic wrap and/or foil and freeze. Or, place the muffins in a freezer bag, squeeze out as much air as possible, seal, and freeze. Store in the freezer for up to 3 months.

Prepare From Frozen: Thaw the bread loaf or desired number of muffins on the counter or using the defrost setting on the microwave briefly.

Peanut Butter and Jelly Overnight Oats

By Rachel Tiemeyer

Make-ahead Peanut Butter and Jelly Overnight Oats takes just minutes to put together and provides a super nutritious and quick breakfast.

Make-ahead Peanut Butter and Jelly Overnight Oats take just minutes to put together and provide a super nutritious and quick breakfast.

We are obsessed with overnight oats! That’s why we’ve consistently rolled out recipe after recipe for you, like these flavors so far:

Take a look at all the benefits below, and you’ll see why we make overnight oats every week in our homes.

What Are the Benefits of Peanut Butter and Jelly Overnight Oats?

Make-Ahead: You can whip up several of these on the weekend and have breakfast ready to go for the week. They just take minutes to put together.

No Cooking Involved: The oats soften in the liquid as it sits in the refrigerator, which means no cooking is needed. Doesn’t get much easier.

Super Healthy: Breakfast doesn’t get much healthier than this! The combo of fresh or frozen strawberries, chia seeds, oats, milk, and peanut butter provide fiber, protein, antioxidants, and valuable minerals.

Eat On the Go: Whether you have just a few minutes before you leave for the day or need to eat breakfast in the car or at your desk, this breakfast-in-a-jar fits the bill! Eat these overnight oats cold or warm.

Super Tasty: Enjoy the kid-favorite tastes and textures of the popular PB&J sandwich. With just the right amount of sweetness, saltiness, and texture, this is one of our favorite overnight oats combos.

Make-ahead Peanut Butter and Jelly Overnight Oats take just minutes to put together and provide a super nutritious and quick breakfast.

How to Make Overnight Oats

In just four simple steps, you can throw together your overnight oats and be ready for the week. Here’s how:

Make-ahead Peanut Butter and Jelly Overnight Oats take just minutes to put together and provide a super nutritious and quick breakfast.
  1.  Build the Base: In a clean 10 ounce or 12-ounce mason jar, pour in your favorite (unsweetened) milk. Add old-fashioned or rolled oats and your all-natural sweetener of choice (pure maple syrup or honey). 
  2. Add Fruit: Whether it’s fresh or frozen berries (like this recipe), chopped peaches or tropical fruit, or your favorite dried fruit, this ingredient adds more sweetness, flavor, and nutrition. We do recommend adding banana slices fresh rather than ahead of time, but they can work ahead of time if you don’t mind mushy bananas.  
  3. Add Toppings: Pour in the remaining add-ins, like peanut butter, strawberry jam, chia seeds, and chopped peanuts for this version.
  4. Shake and Refrigerate: Seal and shake. Set in the refrigerator for up to 3-5 days. 

Check out our video showing just how simple it is to make overnight oats (this version is our Blueberry Muffin Overnight Oats)…

Do I Eat Peanut Butter and Jelly Overnight Oats Warm or Cold?

We hear this question a lot. The best way to serve overnight oats is…whatever you like best! Eating them cold or warm works.

Serve Overnight Oats Cold: Shake the jar. Stir in a little extra milk if it’s too thick and more sweetener if you’d like. Grab a spoon and eat your oats cold. This is the perfect solution for those mornings when you’re on the run!

Serve Overnight Oats Warm: This is our preferred way to serve overnight oats. Shake the jar and then remove the lid. Warm the oats in the microwave for about 45 seconds. Stir. Add more milk or sweetener as needed. Warm up even more, if desired.

CAN I FREEZE OVERNIGHT OATS?

As cookbook authors and long-time freezer meal evangelists, our professional opinion is that this is one dish that won’t freeze and thaw well. The texture will be adversely affected because of the high-water content in the fruit. If you’d like a freezer-friendly oat recipe, try one of our Baked Oatmeal recipes:

Peanut Butter & Jelly Overnight Oats Recipe

Prep a few of these overnight oats ahead of time and enjoy healthy, hearty breakfasts throughout the week.

Make-ahead Peanut Butter and Jelly Overnight Oats take just minutes to put together and provide a super nutritious and quick breakfast.
Print

Peanut Butter and Jelly Overnight Oats

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Overnight
  • Cuisine: American

Description

Make-ahead Peanut Butter and Jelly Overnight Oats takes just minutes to put together and provides a super nutritious and quick breakfast.


Ingredients

  • 1/2 cup milk (your choice), plus more for serving
  • 1/3 cup old-fashioned rolled oats
  • 1/21 tablespoon pure maple syrup or honey
  • 1/2 cup frozen or fresh chopped strawberries (chopped is easier to eat than sliced)
  • 1 tablespoon all-natural peanut butter
  • 1 tablespoon all-natural strawberry jam
  • 1 tablespoon chopped peanuts
  • 12 teaspoons chia seeds

Instructions

  1. In a 10 ounce or 12 ounce mason jar, pour in the milk.
  2. Add oats and your all-natural sweetener of choice (pure maple syrup or honey).
  3. Pour in the remaining add-ins, which is fresh or frozen strawberries, peanut butter, jam, peanuts, and chia seeds for this version.
  4. Screw on the lid tightly and shake. Set in the refrigerator for at least 4 hours and up to 3-5 days.
  5. You can eat it cold or warm. Here’s how to serve it:

Serve Cold: Shake the jar. Stir in a little extra milk if it’s too thick and more sweetener if you’d like. Grab a spoon and eat your oats cold. This is the perfect solution for those mornings when you’re on the run!

Serve Warm: This is our preferred way to serve overnight oats. Shake the jar and then remove the lid. Warm the oats in the microwave for about 45 seconds. Stir. Add more milk or sweetener as needed. Warm up even more, if desired.

Make-ahead Peanut Butter and Jelly Overnight Oats take just minutes to put together and provide a super nutritious and quick breakfast.

Zucchini Chocolate Chip Breakfast Cookies {Freezer Meal}

By Polly Conner
Chocolate Chip Zucchini Breakfast Cookies

I love this easy healthy breakfast idea: Chocolate Chip Zucchini Breakfast Cookies. These healthy make ahead breakfast cookies are great fresh or also as a freezer meal. 

Zucchini for breakfast!? Yep. And bananas, oats, and nut butter, too. All in one transportable, super nutritious, tasty COOKIE.

Close up of zucchini breakfast cookie

My kids fight over these things, friends. In fact, I usually double this recipe and freeze more for future breakfasts, snacks, and even lunch box treats.

Chocolate Chip zucchini breakfast cookie on a sheet pan

If the zucchini scares you off, though, simply leave it out or try our traditional breakfast cookie recipe. But, I really think your people might go for it if you give it a try.

Batch of zucchini breakfast cookies on a pan
Print

Zucchini Chocolate Chip Breakfast Cookies

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Imagine zucchini for breakfast. My kids fight over these delicious, healthy whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.


Ingredients

  • 2 1/4 cups oats (for gluten-free, be sure to be GF Oats)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup nut butter (I used half peanut and half almond butter)
  • 1/4 cup real maple syrup or honey
  • 2 large bananas, mashed
  • 1 small or 1/2 large zucchini, finely shredded
  • 1/4 cup pecans, chopped
  • 1/3 cup chocolate chips (Dairy-Free option: use DF chocolate chips, like Enjoy Life)

Instructions

  1. Preheat oven to 325 degrees F.
  2. Combine oats, salt, and cinnamon in a large bowl.
  3. Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
  4. Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.
  5. Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking.
  6. Bake for 15 minutes. Cool on a wire rack.

Notes

Freezer Meal Instructions: To Freeze: Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To Prepare: To thaw, let sit out for a few minutes on the counter or microwave the cookies in 10 second increments until defrosted.

Banana Pecan Baked French Toast {Freezer Meal}

By Rachel Tiemeyer

Use up leftovers to create this delicious make-ahead Banana Pecan Baked French Toast.

What do you do with a freezer bag full of leftover bread heels in the freezer, overripe bananas, and even some butternut squash puree? (Don’t cast a skeptical eye at the squash…just look at all the ways you can use it to sneak in extra nutrition.) Well, in our house, you make baked french toast!

Use up leftovers to create this delicious make-ahead Banana Pecan Baked French Toast.

This time my 8-year-old daughter noticed the leftovers and asked if it was time to create a new french toast recipe. Gah, I love that kid! So, we spent yesterday afternoon developing Banana Pecan Baked French Toast. It sat in the fridge overnight, which is the key to all the flavors perfectly combining.

Then, I popped it in the oven this morning, along with some bacon, and then blended up Nathan’s Everyday Smoothie. All of this while big fat snow flakes fell outside our window in mid-March. Crazy and lovely mid-Missouri. Read more

Caramelized Banana Oat Muffins

By Polly Conner

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

I love making muffins.

Maybe it’s because my figure somewhat represents one at the current time (i.e. 7.5 months pregnant) but for some reason I’ve been wanting muffins in the morning–and afternoon. OK maybe I had 2 for dinner the night as well. No regrets either.

Call me a muffin snob but I want a recipe that will actually keep me full. I hate puttering out on energy at about 10am so I gravitate towards hearty recipes like our zucchini flaxseed muffins or chocolate banana muffins.

I’m always on the hunt for new muffin recipes so when I saw this caramelized banana oat muffin recipe on Pinch of Yum, I pounced on it as quick as a two year old does when his toy is in the hands of another child. Or maybe just my two year old. I digress.

I tweaked and subbed a few ingredients here and there and came out with a recipe that I for sure plan on making again.

Here’s how it all went down… (recipe at the bottom of the post).

Rise and shine. Muffin making time.

The first step to this recipe is to caramelize the bananas. As with most things in my life, my children wanted to be right in the middle of whatever I may be doing. So here we are–in all of our morning glory–me in my husbands shirt because I hardly have any that actually fit me (thank you baby bump).

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

This actually turned out to be a great task for little hands. I sliced 4 bananas about 1/2 inch thick and my little helpers placed them on a foiled and greased baking sheet.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

After baking them at 400 for about 15 minutes, they looked like this.

I mean, gross right? Not quite the image of the beautifully caramelized bananas that I was envisioning. Regardless, I persevered through the recipe.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Next, it was time to make the oat flour.

Don’t be intimidated by this at all. Oat flour can simply be made in the food processor. I use the same technique for our oatmeal pancakes all of the time. Just dump them in and grind them up! It will end up yielding about 3/4 cup but that is totally fine. Don’t add any more!
These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Now, in a large bowl mix together all of your dry ingredients minus the pecans (oat flour, whole wheat flour, flax seed, baking powder, salt, cinnamon, and nutmeg).

Then, you guessed it, in another bowl mix together all of your wet ingredients minus the bananas (half and half, yogurt, eggs, melted butter, maple syrup, vanilla). 

Make a “well” in the middle of your dry ingredients and pour your wet ingredients into the well. Stir until they are just mixed together (probably about 15 times). Now fold in your mashed bananas and pecans. Stir just a few more times.

Fill your muffin cups up about 3/4 full with this goodness. It’s worth mentioning that I highly recommend using silicone muffin cups. I’ve hardly ever had problems with my muffins sticking to them and I find they are much easier to clean than a pan. Just sayin. Here is an iphone shot of mine before they went into the oven.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

You can probably see that there is a topping sprinkled on top of the batter. I think this yummy topping is what makes this muffin extra special. It’s super easy to whip up. Combine some oats, maple syrup and butter and you are in business.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Time to bake!

A 400 degree oven and about 15 minutes should do the trick. Just keep them in there until the tops start to brown and the muffins push back a bit when you gently touch the top.

Let them cool a few minutes before removing them from the pan.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Then fend off your children as you attempt to take pictures of the final product. Oh wait, that’s just me. #FoodBloggerProblems.
These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Make sure to check out all of our other muffin recipes we have in our recipe index. You shall not be disappointed in what you may find.

Happy muffin making!

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Caramelized Banana Oat Muffins

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

A delicious twist on the typical banana muffin recipe. These muffins have just the right balance of sweetness, heartiness and nutrition for a delicious, healthy breakfast. Freezer friendly too!


Ingredients

  • 4 bananas, peeled and sliced (NOT overly ripe)
  • 1 cup oats, pulsed through a food processor until coarse flour forms
  • ¼ cup whole wheat flour
  • 2 tablespoons ground flax seed (can sub wheat flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup half and half
  • ¼ cup Greek yogurt
  • 2 eggs
  • 5 tablespoons melted butter
  • 23 tablespoons raw honey or real maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts
  • For The Topping
  • ⅓ cup oats
  • 1 tablespoon melted butter
  • 1 tablespoon raw honey or real maple syrup

Instructions

  1. Preheat the oven to 400 degrees.
  2. Slice the bananas into rounds about 1/2 inch thick.
  3. After lining a baking sheet with aluminum foil, spray generously with nonstick cooking spray and place the bananas on the baking sheet.
  4. Bake bananas for about 10-15 minutes, flipping once and removing from the oven when the bananas are deep golden brown on the outside.
  5. Transfer bananas to a bowl and give them a good smash.
  6. Break down the oats in a food processor until a flour-like meal is formed. (This took about 45 seconds for me.)
  7. Combine all the dry ingredients (oat flour, whole wheat flour, flax seed, baking powder, salt, cinnamon, and nutmeg) in a large bowl. Stir to combine.
  8. In a separate bowl, whisk the half and half, yogurt, eggs, melted butter, vanilla, and honey until smooth.
  9. Make a well in the dry ingredients and add the wet to the dry.
  10. Stir around the bowl until the batter is just barely combined (if you stir too much during this step, your muffins are going to have a gummy, chewy consistency).
  11. Fold the caramelized bananas and pecans into the mixture, stirring just a few more times.
  12. Transfer the batter to muffin cups. If you’re using a pan, make sure to grease it well.
  13. Mix the topping ingredients together and spoon over the muffins.
  14. Bake for 13-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as directed in recipe. Let cool completely. Once cool, place in freezer safe bag or container for up to 3 months.

To Prepare:
Remove desired number of muffins from freezer. Let thaw in refrigerator overnight or warm slightly in the microwave.

Zucchini Chocolate Chip Breakfast Cookies {Freezer Meal}

By Rachel Tiemeyer

I love this easy healthy breakfast idea: Chocolate Chip Zucchini Breakfast Cookies. These healthy make ahead breakfast cookies are great fresh or also as a freezer meal. Chocolate Chip Zucchini Breakfast Cookies

Zucchini for breakfast!? Yep. And bananas, oats, and nut butter, too. All in one transportable, super nutritious, tasty COOKIE.

Close up of zucchini breakfast cookie

My kids fight over these things, friends. In fact, I usually double this recipe and freeze more for future breakfasts, snacks, and even lunch box treats.

Chocolate Chip zucchini breakfast cookie on a sheet pan

If the zucchini scares you off, though, simply leave it out or try our traditional breakfast cookie recipe. But, I really think your people might go for it if you give it a try.

Batch of zucchini breakfast cookies on a pan

 

 

 

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Zucchini Chocolate Chip Breakfast Cookies

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Imagine zucchini for breakfast. My kids fight over these delicious, healthy whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.


Ingredients

  • 2 1/4 cups oats (for gluten-free, be sure to be GF Oats)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup nut butter (I used half peanut and half almond butter)
  • 1/4 cup real maple syrup or honey
  • 2 large bananas, mashed
  • 1 small or 1/2 large zucchini, finely shredded
  • 1/4 cup pecans, chopped
  • 1/3 cup chocolate chips (Dairy-Free option: use DF chocolate chips, like Enjoy Life)

Instructions

  1. Preheat oven to 325 degrees F.
  2. Combine oats, salt, and cinnamon in a large bowl.
  3. Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
  4. Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.
  5. Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking.
  6. Bake for 15 minutes. Cool on a wire rack.

Notes

Freezer Meal Instructions: To Freeze: Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To Prepare: To thaw, let sit out for a few minutes on the counter or microwave the cookies in 10 second increments until defrosted.

 

Looking for more easy and healthy breakfast ideas for the family? Check out 30+ Breakfast Recipes here.

healthy breakfast recipes

Whole Wheat Waffles–Real Food Version of Eggo! {Freezer Meal}

By Rachel Tiemeyer

This real food version of the Eggo waffle is sure to please your family on busy, weekday mornings. Top them with real maple syrup and butter and you've got yourself a winner!

If you follow our blog at all, you know our families love them some breakfast. We’ve got so many pancakes, waffles, French Toast, egg, and oatmeal recipes on our Breakfast Recipe Index page. So why another waffle recipe when we have Double Chocolate Zucchini Waffles or Pumpkin Protein Waffles right at our fingertips?

This real food version of the Eggo waffle is sure to please your family on busy, weekday mornings. Top them with real maple syrup and butter and you've got yourself a winner!

As you know, I often like to sneak some sort of veggie or fruit into many of our baked goods. But one particular morning, I was looking for just a plain ole waffle recipe that still packed a whole grain punch–the homemade, healthier version of Eggo waffles, you know? This one (inspired by King Arthur Flour’s original one) did the job.

If your family turns to store-bought frozen waffles for busy mornings, try making a big batch of these instead. Simply freeze them in a freezer bag once they’ve cooled. Toast them in the mornings and I think you’ll win your family over to this real food version.

This real food version of the Eggo waffle is sure to please your family on busy, weekday mornings. Top them with real maple syrup and butter and you've got yourself a winner!

I recommend topping your waffles with real butter (from grass-fed cows preferably) and real Grade B maple syrup (the healthier of the two maple syrups). A little goes a long way when you use the real stuff.

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Whole Wheat Waffles

Whole Wheat Waffles {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 12-15 square waffles (as pictured) 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Description

This real food version of the Eggo waffle is sure to please your family on busy, weekday mornings. Top them with real maple syrup and butter and you’ve got yourself a winner!


Ingredients

  • 1 1/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg
  • 1 1/2 cups lukewarm milk
  • 1/3 cup melted butter or coconut oil

Instructions

  1. Preheat waffle iron while you make the waffle batter.
  2. Whisk together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together the egg, milk, and butter or oil.
  4. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a little bit lumpy. Don’t over mix.
  5. Cook the waffles as directed in the instructions that came with your waffle iron.

Notes

Freezer Meal Instructions:

To Freeze:
Cook and cool completely. Store in single layers divided by parchment paper in a freezer bag or container.

To Prepare:
Place frozen waffles in the toaster for one cycle. Then, microwave in 10-15 second increments until warmed through.

Homemade Instant Oatmeal Packets (Personalized for Everyone!)

By Rachel Tiemeyer

Make these homemade instant oatmeal packs ahead of time to enjoy a healthy and quick breakfast. Perfect for busy school mornings!

My mom called me one day. “Rachel, I have this great idea for me and your family, and I think you could blog about it!”

Friends, it’s time to confess. This blog really is a family affair. Here’s the break-down in case you’re interested:

Husband = taste-tester, listener, encourager, editor, listener (oh, did I already mention that?)

Kids = taste-testers, posers for my pictures, budding recipe developers

      My Dad = photographer (check out this post and this one to see a bit of his work) and business    card designer/maker

      My Mom = My #1 fan.

You see, my mom listens to my business plans, is always brainstorming for the blog, has recently started helping us manage our Pinterest accounts, tests my recipes and tells all family and friends about Thriving Home (blush). She does all this for free…because she’s my #1 fan. Can you believe that?

I digress. My point is that today’s recipe idea was inspired by mom. And, it’s a darn good one. In fact, we’ve made approximately 50+ bowls of these Homemade Instant Oatmeal Packs just since we initially did this project about a month ago. They are awesomely, deliciously healthy.

Make these homemade instant oatmeal packs ahead of time to enjoy a healthy and quick breakfast. Perfect for busy school mornings!

The concept is simple really. Make ziplock baggies with portioned out instant oatmeal, full of all the good and healthy flavors and textures add-ins that YOU like.

See all those nutritious options that we collected from our cabinets and the store above? You’ll notice you WON’T find some of the ingredients that are in Quaker Oats Instant Oatmeal Packets, like these:

NATURAL AND ARTIFICIAL FLAVOR, SALT, CALCIUM CARBONATE, GUAR GUM, CARAMEL COLOR, DEHYDRATED APPLES (TREATED WITH SODIUM SULFITE TO PROMOTE COLOR RETENTION), PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL**, MALTODEXTRIN, CONFECTIONER’S GLAZE, MAGNESIUM STEARATE, MODIFIED CORN STARCH, SOY LECITHIN, RED 40 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, ARTIFICIAL COLOR, BLUE 1 LAKE, BLEACHED BEESWAX, CARNAUBA WAX, NATURAL AND ARTIFICIAL FLAVOR

These Homemade Instant Oatmeal Packs contain all real, recognizable ingredients. But, believe me, your kids won’t mind, if they’re used to the store-bought stuff. Especially, if you give them ownership in the project…

Make these homemade instant oatmeal packs ahead of time to enjoy a healthy and quick breakfast. Perfect for busy school mornings!

Here’s how we did this with the kids. We set everything out in an assembly line. I portioned out the base recipe (oats, dried milk, sugar, etc) in each baggie for the little people, but then they decided on their add-ins. Each of us took turns building our personalized Homemade Instant Oatmeal Packs.

Make these homemade instant oatmeal packs ahead of time to enjoy a healthy and quick breakfast. Perfect for busy school mornings!

My children are kind of into writing recipes. I have no idea why.

Make these homemade instant oatmeal packs ahead of time to enjoy a healthy and quick breakfast. Perfect for busy school mornings!

And here’s my daughter doing her job as poser. All in all, we took home about 40 packs of individualized instant oatmeal. A fine day’s work. (Actually, it only took about 15 minutes.)

Make these homemade instant oatmeal packs ahead of time to enjoy a healthy and quick breakfast. Perfect for busy school mornings!

And, then we promptly ate every last pack within just a few days. So we reloaded again and will continue to reload every few weeks.

The best part of this easy-peasy recipe is that we all eat a fiber-and-protein-rich breakfast that’s prepared in minutes. My oldest son can even turn on the tea kettle and prepare his own and his siblings’ bowls. No moms required!

Moms of moms have the best ideas, don’t they?

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Homemade Instant Oatmeal Packets

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 1 instant oatmeal pack 1x
  • Category: Breakfast
  • Method: Microwave
  • Cuisine: American

Description

These thrifty and healthy versions of oatmeal packets are a lifesaver! They’re easy to assemble and completely adaptable to what varieties your family prefers.


Ingredients

Base Recipe:

  • 1/3 cup instant oats
  • 1 teaspoon unrefined sugar
  • 1 tablespoon organic dried milk
  • 1/4 teaspoon ground chia seeds (optional)
  • 1/4 teaspoon ground flaxseed (optional)

Add-In Options:

  • cinnamon
  • cocoa powder
  • mini chocolate chips
  • dried fruit, chopped into bite-sized pieces (i.e. raisins, craisins, goji berries, dried bananas, apples, blueberries, apricots, mangoes, papaya)
  • nuts (walnuts, sliced almonds, peanuts, etc)
  • seeds (sunflower, pumpkin, etc)
  • shredded coconut

Instructions

To make bags:

  1. Combine all ingredients in a Ziploc bag, seal well, and store in pantry for up to 3-4 weeks.

To prepare oatmeal:

  1. Dump ingredients into a bowl. Pour about 1/2 cup boiling water over the top. Stir and then keep adding water until desired thickness. Add fresh, sliced fruit, if desired.

(Healthy and Delicious!) Pumpkin Muffins With a Crumble Topping

By Polly Conner
A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!

I have a new addition to my favorite fall recipes. These pumpkin muffins are soooo good. I wish I would have doubled the recipe to have some to freeze and eat later. They are going fast around these parts. The muffins are hearty, flavorful, packed with nutrition, and fall tastes. Simply wonderful.

To be honest, I wasn’t even planning on blogging about these. Since we already have a few pumpkin muffin recipes (Banana Pumpkin Muffins & Pumpkin Chocolate Chip Muffins), I wasn’t looking for another one to add to the blog. However, after I tried it I told Rachel that it was too good not to share.

When I stumbled on the recipe I saw that it had lots of healthy ingredients like wheat flour, oats, a whole can of pumpkin, and coconut oil. I ended up subbing 1/4 of my wheat flour with ground flax seed. (Why eat flax seed?) I also ended up making some other substitutions based on what I had in my spice cabinet. The end result? I said it already, simply wonderful.

A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!

And just in case you need a little more convincing that these muffins are a bit coveted around our house, I have photographic evidence. I had a “helper” when staging the photo of these muffins. Those little hands were all too eager to get one in their possession.

A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!
A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!

The only thing I might do differently with my next batch is double the crumble topping. But that’s probably because I have a sweet tooth. Other than that, this recipe is going AS IS in the regular rotation.

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Pumpkin Muffins with Crumble Topping

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 muffins 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future–you’ll want lots!


Ingredients

Muffin Batter:

  • 1½ cups whole wheat flour
  • 1 cup all-purpose flour
  • ½ cup oats (quick oats work fine)
  • 3 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups pumpkin puree (1 can of pure pumpkin)
  • 1 cup sugar (preferably unrefined/raw)
  • ⅔ cup oil (preferably avocado oil or melted coconut oil)
  • ½ cup applesauce
  • 3 eggs
  • 1 tsp vanilla

Crumble Topping:

  • 2 tablespoons butter, softened
  • ¼ cup brown sugar
  • 1/4 cup oats
  • 2 tablespoons whole wheat flour

Instructions

Make It Now:

  1. Preheat oven to 350°F. Grease or line 18 muffin cups with paper liners. Also could use mini muffins or square muffin tins for mini-bread loaves.
  2. Combine the flour, oats, spices, baking soda, baking powder, and salt together in a bowl.
  3. Whisk pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract together in a separate large bowl.
  4. Stir flour mixture into pumpkin mixture; mix well.
  5. To make the crumble topping, mix brown sugar with butter in a bowl until creamy and smooth. Mix in oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until topping is crumbly.
  6. Pour the batter into the prepared muffin tins until about 2/3 full. Sprinkle each muffin with crumble topping.
  7. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. To check for doneness, insert a tooth pick and if it comes out clean then muffins are done. (Freezing instructions begin here.)

Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a gallon-sized freezer bag or container, seal tightly, and store for up to 3 months. 

Prepare From Frozen: Thaw muffins in the refrigerator or warm in the microwave.

Want more pumpkin recipes?

With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!

collage image of top 10 pumpkin recipes

Flourless Banana Muffins (Gluten-Free Recipe) {Freezer Meal}

By Rachel Tiemeyer

You will never miss the flour in these muffins! They are deliciously moist and packed with protein, fiber, and other health benefits.

Warning: This post may introduce you to some ingredients that you don’t recognize. But, let me assure you that it’s worth giving these Flourless Banana Muffins a shot because they are absolutely moist and delicious!

Plus, Flourless Banana Muffins are thrown together in the blender in no time, which means fewer dirty dishes. And, they are packed full of protein, fiber, and so much more goodness. So, don’t toss this recipe out because it sounds weird. Hang with me here as I walk you through a few of these ingredients and why they are worth trying.

P.S. Did I mention these are GOOD?

Let’s Talk Almond Flour

The first ingredient you might not recognize, but that is gaining huge popularity in the Paleo diet realm, is almond flour, also known as almond meal. This ingredient is just finely ground almonds. I always have a bag of almond meal in my fridge, as it’s a simple way to add in protein and nutrition to things like smoothies, oatmeal, pancakes and waffles, Powerball Cookies or homemade granola bars. It also works surprisingly well as a gluten-free flour in baked goods, like this recipe.

Perhaps most convincing to me of almond flour’s worthiness is to look at all the health benefits. Raw almonds are a good source of:

  • Monounsaturated Fats: These are the GOOD fats associated with lowering your risk of heart disease.
  • Protein: This helps satisfy hunger and may aide in weight loss.
  • Magnesium: A fourth cup of almonds contains almost 25 percent of the daily recommended amount of magnesium, which improves the flow of blood, nutrients and oxygen through the body.
  • Antioxidants: One-fourth cup of raw almonds contains 45 percent of the daily recommended intake of the antioxidant vitamin E, which helps protect your skin from harmful free radicals.
  • B vitamins: These include riboflavin, niacin, thiamin, B-6 and folates, which support the body’s process of cellular metabolism. (source)

Now, you may be asking, where do you find Almond Flour? I find it cheapest at Trader Joe’s in the baking aisle, but any health food store/section and even my Target carries it. Or you can make your own. I’ve made it in my Vitamix Blender several times by blending up leftover almonds from the pantry, using the pulse button. Be careful not to over-blend and turn it into almond butter.

You will never miss the flour in these muffins! They are deliciously moist and packed with protein, fiber, and other health benefits.

Let’s Talk Other Ingredients in This Recipe

Ground flaxseed may be another health food you’ve heard of but not tried. Again I always have a bag of this in my fridge and use it in many of the same ways that I use almond meal. Read this post to find out more about this versatile and incredibly healthy ingredient.

You’ll also notice I’ve used almond butter in these muffins. I love, love, love almond butter for it’s deep flavor, as well as, for all the health reasons I listed above. However, if you only have peanut butter on hand, that will work. In fact, I tested these muffins with PB and they turned out delicious. They just have a more…well…peanutty flavor.

Oats–old-fashioned or quick oats–work for this recipe. This grain can be gluten-free, if you buy the specifically GF ones in the health section. Oats provide another way to add fiber and protein in a whole grain form.

Lastly, I’ve used only all-natural forms of sugar like honey (not much really) and bananas to sweeten these guys. No refined sugar needed here. These Flourless Banana Muffins are truly naturally sweet.

Now, after a trip to the store to grab your new and exciting ingredients, snatch your blender and a muffin tin and you’re ready to get started. Hopefully you won’t eat as many as I did at 9:30 p.m. while making these for breakfast the next day!

P.S. Here‘s another one of my favorite gluten-free muffin recipes.

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Flourless Banana Muffin Recipe

Flourless Banana Muffins (Gluten-Free Recipe)

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 18 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

You will never miss the flour in these muffins! They are deliciously moist and packed with protein, fiber, and other health benefits.


Ingredients

  • 1/2 cup almond butter (or sub any other nut butter)
  • 4 ripe medium bananas
  • 2 eggs
  • 1/4 cup honey
  • 1 cup rolled oats (look for gluten-free oats, if avoiding gluten)
  • 1/2 cup almond flour/meal
  • 1/4 cup ground flaxseed
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray.
  2. Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
  3. Pour batter into muffin tin, filling until each cavity is about ¾ full.
  4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Do not overcook.
  5. Allow muffins to cool in pan for about 10 minutes before removing. Store in an air-tight container for up to a week or freeze for up to one month.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as directed in recipe. Let cool completely. Once cool, place muffins in freezer safe bag or container. Freeze for up to 3 months.

To Prepare:
Thaw desired amount of muffins overnight in the refrigerator or warm them slightly in the microwave.

Whole Wheat Banana Chocolate Chip Muffins {Freezer Meal}

By Polly Conner

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.

These healthy, whole wheat banana chocolate chip muffins are YUMMO. Seriously. Don’t let the whole wheat factor make you think they are going to be compromised. The mini chocolate chips will take care of your taste buds while the other parts of your body will be thanking you for the healthy ingredients. Ages 1-31 in my family liked them and I think yours will too.

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.

Don’t forget to double the batch and freeze some for future mornings! I have found that these banana chocolate chip muffins make a great on-the-go snack. My kids even had them for dinner the other night when we were out at the pool and needed something quick and on-the-go!

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.

Do yourself a favor and pin this recipe!

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips. Here are some other muffin recipes in our index if you’re interested!

 

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Whole Wheat Banana Chocolate Chip Muffins

  • Author: Thriving Home
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 mins
  • Yield: 12 regular-sized muffins 1x

Description

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.


Ingredients

  • 1.5 cups whole-wheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1/3 cup pure maple syrup
  • 2 very ripe bananas, peeled (the riper they are, the sweeter they’ll be)
  • 1/2 cup mini chocolate chips OR dark chocolate chips
  • ½ cup chopped walnuts (optional) Why eat walnuts?

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with paper or silicone liners and set aside.
  2. In a large bowl whisk together the flour, baking soda, salt, and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. As best you can, mix with a fork until it just comes together. Set aside.
  3. In a small bowl mash the two bananas together.
  4. Carefully fold the bananas and walnuts (if using) into the muffin batter and distribute evenly into the 12 muffin cups (or 36 mini muffin cups).
  5. Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as stated in directions. Let cool completely. Once cooled, put muffins in a freezer safe bag or container. Store in freezer for up to 3 months.

To Prepare:
Remove desired amount of muffins from the freezer and warm slightly in the microwave before serving.

Peanut Butter and Banana Baked Oatmeal {Freezer Meal}

By Rachel Tiemeyer

  Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too. #freezermeal #realfood

After discovering how life-changing (well, close) Brownie Baked Oatmeal can be, I knew I had to try other forms of this make ahead oatmeal breakfast. Peanut Butter and Banana Baked Oatmeal did not disappoint.

The first time I made this, I prepared it the night before, popped it in the oven at 5:50 a.m. in the morning. And, by 1 p.m. it was gone. Yes, we had it for breakfast and lunch! It’s like dessert, except healthier. It’s full of protein-rich, fiber-rich ingredients that will keep you full all morning long. Peanut Butter and Banana Baked Oatmeal has been in the regular breakfast line-up for years.Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too. #freezermeal #realfood

Little people go crazy over this stuff. I mean it. Make a lot! I serve it with a little milk over the top.

One of my favorite parts of a simple recipe like this is that you can make two at one time and freeze it for later. As you probably know, Freezer Meals are our passion and specialty around here. So, I included Freezer Meal directions at the bottom of the recipe.

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Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too. #freezermeal #realfood

Peanut Butter and Banana Baked Oatmeal {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too.


Ingredients

  • 3 cups old fashioned rolled oats
  • 1/4 cup ground flaxseed (Why eat flaxseed?)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/31/2 cup honey (I prefer raw honey)
  • 1 cup milk (any kind will do)
  • 1/2 cup peanut butter or almond butter, melted or softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 ripe bananas, smashed
  • 1/31/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350°F degrees. Grease a 9×13 inch baking dish.
  2. In a large bowl, stir together the oats, flax, baking powder, and salt.
  3. In a medium bowl, whisk together the honey, milk, peanut butter, eggs, vanilla and bananas. (Tip: I find it’s much easier to throw all of the wet ingredients into the blender instead.)
  4. Stir wet ingredients into the dry ingredients until combined. Add the chocolate chips and mix well.
  5. Spread into the dish. Bake at 350°F until firm around the corners and still a little soft in the middle, about 20-25 minutes. If you like it a little crunchy on top, cook for a few minutes longer.
  6. Serve warm in bowls with milk poured over the top. We also like fresh berries on top. Enjoy!

Notes

Freezer Meal Instructions:

To Freeze: Prepare according to directions but freeze the baked oatmeal before baking. Wrap tightly in a few layers of plastic wrap and one layer of foil. Place in the back of the freezer for up to 3 months.

To Prepare: When ready to eat, thaw in the fridge for 24 hours and bake according to directions. You can also defrost in the microwave and bake.

Apple Cinnamon French Toast {Freezer Meal}

By Rachel Tiemeyer

This recipe is packed with flavor. The combination of apples and cinnamon is spot on!

Who doesn’t love french toast? It uses up leftovers, is a taste bud favorite, and is an easy way to incorporate fruits and vegetables into your family’s diet. (Just check out how I used sweet potatoes in this one and pumpkin in this one.) Plus, what says fall more than apples and cinnamon? Today’s Apple Cinnamon French Toast recipe includes an entire apple, which lends natural sweetness. My 6-year-old son exclaimed, “Mom, this tastes like a cinnamon roll!” Nice. Because the batter doesn’t have any added sugar, and you can control how much real maple syrup you use.

This recipe is packed with flavor. The combination of apples and cinnamon is spot on!

Here’s my trick for stealthily adding produce to my french toast. Mix the batter in the blender. (I have a refurbished Vitamix that has been worth every last penny I saved up for it!). Then, the fruit or veggies get so small that they disappear and also can be absorbed by the bread.

Perhaps our favorite way to enjoy this Apple Cinnamon French Toast is on homemade wheat sandwich bread. This homemade bread is easier than you may think, makes enough to last you a while, and is perfect for french toast once it goes stale. Makes for a very gourmet look and taste!

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Apple cinnamon french toast recipe

Apple Cinnamon French Toast {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 (2 pieces each) 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: French

Description

This recipe is packed with flavor. The combination of apples and cinnamon is spot on. It’s even been known to taste like a cinnamon roll but has NO added sugar!


Ingredients

  • 4 eggs
  • 1/4 cup milk
  • 3 large apples, cored and roughly chopped (your choice of variety)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon real vanilla
  • a pinch of salt
  • 8 whole wheat bread slices (stale is fine)
  • Serving suggestion: butter and real maple syrup

Instructions

  1. Preheat a large pan or griddle over medium low heat.
  2. Place egg, milk, apple chunks, cinnamon, vanilla, and salt in a blender or food processor. Blend until smooth. Pour mixture into a shallow dish.
  3. Grease the pan (I prefer organic butter or coconut oil). When a few water drips sizzle in the pan, it is hot enough to begin.
  4. Dip bread slices one at a time in the batter, turning them over to get them completely soaked. Give them a minute to really soak in the goodness!
  5. Cook the battered bread slices for about 2 minutes on each side. The french toast is done when both sides are golden brown and there is no more visible raw egg.
  6. Serve with butter and real maple syrup.

Notes

Freezer Meal Instructions:

To Freeze:
Cook french toast as directed on skillet or griddle. Let slices cool completely. Put in freezer safe container or bag and store for up to 3 months.
To Prepare:
Thaw french toast slices overnight in refrigerator or warm slightly in microwave.

Coconutty Granola with Dried Fruit

By Rachel Tiemeyer


This granola recipe is packed full of oats, unsweetened coconut, nuts, dried fruit, honey or maple syrup, with a hint of cinnamon. It is also free of any oil!

If you’ve been around here for a while, you know that Polly already has a Homemade Granola recipe that she claims is the best. Now, I haven’t personally made it yet, but I’m going to claim that Mark Bittman’s granola recipe–what I’m dubbing Coconutty Granola with Dried Fruit–will easily rival hers. I found it in his incredible cookbook called How to Cook Everything: The Basics. I have been cooking for years, but I’ve learned so much from this quick read, including that I’ve been hard-boiling my eggs the wrong way! No wonder I always had a hard time removing the shell. Highly recommend you pick it up at the library. I digress.

This granola recipe is packed full of oats, unsweetened coconut, nuts, dried fruit, honey or maple syrup, with a hint of cinnamon. It is also free of any oil!

This particular granola recipe is packed full of oats, unsweetened coconut, nuts, dried fruit, honey or maple syrup, with a hint of cinnamon. And, a little calorie-saver: it includes NO oil at all. With a splash of milk over it, Coconutty Granola with Dried Fruit tastes like comfort in a bowl. It beats out any dry cereal in your pantry hands down for taste, cost efficiency, and healthy ingredients.

This granola recipe is packed full of oats, unsweetened coconut, nuts, dried fruit, honey or maple syrup, with a hint of cinnamon. It is also free of any oil!

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Coconutty Granola with Dried Fruit

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Snack
  • Method: Baked
  • Cuisine: American

Description

Hints of coconut and cinnamon make this delicious homemade cereal a sure hit for the whole family!


Ingredients

  • 6 cups rolled oats
  • 2 cups nuts, chopped
  • 1 cup unsweetened, shredded coconut
  • 1 teaspoon cinnamon
  • a pinch salt
  • 1/2 cup honey or maple syrup (I used a blend of both)
  • 1 cup raisins or other dried fruit

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine the oats, nuts, coconut, cinnamon, and salt. Drizzle the honey or maple syrup over the dry ingredients and stir until it coats everything.
  3. Spread the mixture on a baking sheet with sides. Bake for 30-35 minutes, stirring the granola a few times so it browns evenly.
  4. Remove from the oven when golden brown and add the raisins.
  5. Let cool in the pan on a cooling rack. Continue to stir once or twice, as the pan will still be hot.
  6. Once the granola is cool, store in a sealed container in the refrigerator for up to 2 months.

The Green Pineapple Smoothie

By Polly Conner

This smoothie is super-bright, refreshing, and filled with tropical flavors.If you love super-bright, refreshing, tropical flavors, this one is absolutely made with you in mind. With juicy pineapple, tart lime, and a few sprigs of fresh mint, there’s far more summer sunshine in this glass than the spinach-green color lets on.

I love the sweet, slightly nutty flavor of coconut water, and a bit of extra-virgin coconut oil adds gorgeous coconut fragrance without the heaviness of canned coconut milk. If you can’t find coconut water at your grocery store—I find mine on the same shelves as the bottled or boxed juice, plant milk, and other shelf-stable beverages—try diluting half a cup of canned full-fat coconut milk with water.

This smoothie is super-bright, refreshing, and filled with tropical flavors.

Last but not least, I’m always looking for ways to add a little extra protein. If you want a boost, you can go with a neutral-tasting protein powder (I like Sunwarrior Natural), but I like the slightly grassy flavor of hemp seeds with this flavor combination.

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The Green Pineapple Smoothie

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 as a meal; 2 as a snack 1x
  • Category: Smoothie
  • Method: Blend
  • Cuisine: American

Description

This smoothie is super-bright, refreshing, and filled with tropical flavors.


Ingredients

  • 1 heaping cup chopped fresh pineapple
  • ½ large very ripe banana, sliced and frozen
  • 1 cup packed fresh spinach (washed and chopped)
  • 2 sprigs fresh mint, just the leaves (about 10-12)
  • 1 tablespoon extra-virgin coconut oil
  • juice of ½ lime
  • ¾ cup natural coconut water
  • 12 tablespoon hemp seeds, optional
  • 23 ice cubes
  • 1 teaspoon honey, optional

Instructions

  1. Pile everything except the honey into the blender and puree on high for a full minute or two.
  2. Taste and adjust the sweetness to your liking. (The pineapples I have been eating lately are super-sweet and juicy, so honey hasn’t been necessary at all!)
  3. Pour into a glass and enjoy immediately.

Lindsey Howald Patton is a food, architecture, history, and art writer based in Chicago. When not accidentally leaning in way too close to the paintings, she tinkers with gluten- and dairy-free recipes at home and blogs about them over on At Burning Degrees.

Summer Peach Smoothie

By Polly Conner

This peaches ‘n almond cream-style shake is packed with healthy ingredients and anti-inflammatory properties. Try this as a delicious start to your summer morning.

Instead of making pie of those leftover peaches—the ones so soft and ripe they make your kitchen smell like an orchard as they go about collapsing under their own weight—try this spiced late-summer smoothie instead.

The flax seeds add a toasty, nutty background—and vegetarian omega-3s—to this peaches ‘n almond cream-style shake. Rolled oats bring on the fiber and protein, while turmeric and ginger lend pie-spice flavor along with fantastic anti-inflammatory properties. I try to avoid sweetened almond butter and almond milk at the grocery store; they’re both packed with surprising amounts of sugar. A super-ripe peach and banana should be all the natural sweetness you need; and if not, a little teaspoon of honey or maple syrup goes a long way.

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Summer Peach Smoothie

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 as a meal; 2 as a snack 1x
  • Category: Smoothie
  • Method: Blend
  • Cuisine: American

Description

This peaches ‘n almond cream-style shake is packed with healthy ingredients and anti-inflammatory properties. Try this as a delicious start to your summer morning.


Ingredients

  • 1 very ripe fresh peach, chopped (about 1 cup)
  • 1 small very ripe banana, sliced and frozen
  • 1 heaping tablespoon natural almond butter
  • ¼ cup rolled oats
  • 1 tablespoon roasted whole flax seeds (if you aren’t used to the flavor, I recommend starting with half)
  • tiny pinch of sea salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon ground turmeric, optional
  • ½-inch chunk of fresh peeled ginger, optional
  • 1 cup plain unsweetened almond milk
  • 1 teaspoon raw honey, or to taste
  • 2 ice cubes

Instructions

  1. Add everything except the honey to your blender and puree on high for a full minute or two.
  2. Now have a little taste. Does it need that teaspoon or so of honey, or is it sweet enough? How about a bit more cinnamon? Do you want more liquid? Adjust to taste and texture, then blend on high again until you’re satisfied.
  3. Pour into a glass and enjoy immediately.

Strawberry Pina Colada Smoothie Recipe: A Taste of Summer

By Rachel Tiemeyer

This smoothie feels like a treat on the beach. Kids and adults will love these! Add a little rum and you've got a healthy adult bev!After a beautiful week with tons of snow, I’ve had my fill of winter. Our family is officially ready for summer. But since we have to wait a few more months, I thought, “Why not bring a little summer to us?” That’s what inspired this family-friendly strawberry pina colada recipe (which can easily be made into a healthy adult bev with a little rum added!). I promise you…this recipe won’t disappoint. The key is the coconut milk, though.

Unsweetened organic coconut milk is so good for you and includes health benefits such as: aides in weight loss, immune system support, prevents heart disease, and promotes healthy hair and skin. I found a good deal on unsweetened coconut milk at Vitacost. If you use my link here, you’ll get $10 off your order, too!

Enjoy a little early taste of summer if you live in the northern hemisphere. For all my southern hemisphere friends, enjoy a cool glass of Strawberry Pina Colada for us on the beach and think of us fondly.

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