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Make Ahead Banana Breakfast Cake

By Rachel Tiemeyer

Banana Breakfast Cake is my dream breakfast. My whole family likes it, it’s full of nutritious yet simple ingredients, and it works perfectly to double the batch to make a breakfast freezer meal. 

Make Ahead Banana Breakfast Cake

I’ve been making this breakfast cake for YEARS. It’s one of my go-to make ahead breakfast recipe ideas that my whole family will devour.

Think moist, sweet banana bread but in a cake form. I love to warm it up a bit and serve with a little bit of butter.

The best part: It is filled with banana and sneaky sweet potato! YES, you can get your crew to eat sweet potato for breakfast!

What’s in Banana Breakfast Cake?

As I mentioned before, this breakfast cake is made with ingredients you likely already have in your pantry. Here is what you’ll need:

  • Bananas – The riper the better. Pro-tip: You can freeze ripe bananas for recipes like this! Here’s how to freeze bananas.
  • Cooked sweet potato – You can also substitute canned pumpkin or cooked butternut squash for sweet potato.
  • White Whole Wheat Flour – Please note that this is not just whole wheat flour. It needs to be WHITE WHOLE WHEAT FLOUR variety. If you don’t have that, you can use half whole wheat flour and half all-purpose flour as a substitute.
  • Coconut oil – Make sure it’s melted or substitute avocado oil.
  • Plain Greek yogurt – You can use full fat sour cream instead, if you want.
  • Mini Chocolate Chips – I’ve used dark chocolate chips before and loved it!
  • Standard baking ingredients: Eggs, vanilla, sugar (I used coconut sugar), baking powder, baking soda, and salt.
Slice of banana breakfast cake on a plate

One thing worth noting on this recipe is that you will need a blender. This makes the batter SUPER smooth and hides all the sneaky produce.

How do I Freeze Banana Breakfast Cake?

We are huge fans of make ahead freezer meals. Not only have we written two freezer meal cookbooks, but we have a huge collection of freezer meals that are delicious, healthy, and easy! Banana Breakfast Cake is a recipe that freezes beautifully.

If you are already busting out all of the ingredients and utensils to make this breakfast cake, you might as well make two batches and freeze one for later. Here’s how:

TO FREEZE BREAKFAST CAKE: Bake breakfast cake just until done. Cool completely. Either cover the baking dish tightly in a few layers of foil or plastic wrap or carefully lift the cake out of the baking dish and wrap in several layers of foil or plastic wrap, pressing as much air out as you can.

TO PREPARE BREAKFAST CAKE FROM FROZEN: Thaw on the counter. Warm a slice in the microwave for 15-20 seconds and top with a pat of butter, if desired.

Banana breakfast cake in an 8x8 dish

What Should I Serve with Banana Breakfast Cake?

Our smoothies would be a perfect pairing with breakfast cake. Choose from one of the following flavors!

Another idea would be Oven-Baked Bacon. It comes out perfectly every time using our baking method.

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Banana Breakfast Cake

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: one 8x8 pan 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

A deliciously moist banana cake that makes a healthy snack or breakfast. You will be surprised how fast your family will empty the dish on this one!


Ingredients

  • 2 cups white whole wheat flour (sub: 1 cup wheat flour + 1 cup all-purpose flour)
  • 1/2 cup sugar (I often use unrefined coconut sugar)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ripe bananas
  • 1 medium sweet potato, cooked and mashed (about 1 cup) (sub: pumpkin puree or butternut squash puree)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup melted coconut oil (sub: avocado oil or melted butter)
  • ½ cup plain Greek yogurt (sub: sour cream)
  • ½ cup mini chocolate chips (I used carob chips, since they are low in sugar and dairy-free)

Instructions

Make It Now:

  1. Preheat oven to 350°F degrees. Spray an 8×8 inch baking dish (or a 9×13 baking dish, but note the shorter cooking time) with non-stick spray.
  2. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a blender, combine the bananas, sweet potato, eggs, vanilla, coconut oil, and yogurt. Blend until smooth. (If needed, add just a splash of milk to help the blender get moving.)
  4. Using a spatula to clean out the blender, add the wet ingredients to the dry ingredients. Stir gently with a spoon just until combined (do not over mix). Batter will be thick. Fold in the chocolate chips.
  5. Spoon batter into prepared pan and spread evenly using a spatula.
  6. Bake for about 35-40 minutes (for a 9×12, bake 25-28 minutes). It’s done when a toothpick inserted in center of cake comes out clean. Cool completely.

Freeze For Later: Bake breakfast cake just until done. Cool completely. Either cover the baking dish tightly in a few layers of foil or plastic wrap or carefully lift the cake out of the baking dish and wrap in several layers of foil or plastic wrap, pressing as much air out as you can.

Prepare From Frozen: Thaw on the counter. Warm a slice in the microwave for 15-20 seconds and top with a pat of butter, if desired.

Young boy holding banana breakfast cake

Want more make ahead freezer meal breakfasts? Hop over to our freezer meal index and browse around!

Make Ahead Breakfast Sandwiches

By Rachel Tiemeyer

These simple Make Ahead Breakfast Sandwiches rival their fast food equivalent any day! They make a wholesome, delicious breakfast possible even on the busiest mornings.

make ahead breakfast sandwiches on a cutting board

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

Kids and adults alike love these simple freezer-friendly Breakfast Sandwiches filled with just a few ingredients, 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!

How to Make Freezer-Friendly Breakfast Sandwiches

With eggs, Cheddar cheese, and bacon on wheat English muffins, these breakfast sandwiches couldn’t be simpler or tastier! I mean, who doesn’t like THAT combo??

Look at just how simple they are to build in bulk…

process shots of building breakfast sandwiches

Easy, right?! Now, take a peek at this 1 minute video to see how quickly they come together…

What Kind of Bacon Should I Use?

Bacon is kinda a big deal…especially in these sandwiches. And, you and I both know that all bacon is NOT created equal.

We’ve tried a lot over the years and can say whole heartedly that Burgers’ Smokehouse Bacon is the best we’ve ever had. 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 Freeze and Reheat Breakfast Sandwiches

If you’re going to make one batch of these, you might as well make more and fill your freezer. They are so handy to pull out for a quick breakfast or lunch. Here’s how to freeze and reheat your breakfast sandwiches for the best results.

Freezer-Friendly Breakfast Sandwiches make a great, healthy freezer meal to have on hand for busy mornings. Easy to make and family friendly!

Freeze For Later

Build your sandwiches and wrap each one in foil, but do not warm them up. Place the individually-wrapped sandwiches in a gallon-sized freezer bag and freeze for up to 3 months.

Prepare From Frozen

There are three options for thawing and warming these sandwiches.

Option 1 (preferred method): Thaw in refrigerator for 24 hours. Remove foil and wrap in a moist paper towel. Microwave in 30 second intervals, until warmed through (about 1-2 minutes).

Option 2: From frozen, remove foil and wrap frozen sandwich in a moist paper towel. Microwave for 1 minute and then in 30 second intervals, until warmed through.

Option 3: From frozen, place foil-wrapped sandwiches in 350° F oven for about 30 minutes or until warmed through.

More Make Ahead Breakfast Recipes

If you love the idea of having healthy breakfast options on hand all the time, try some of our other make ahead recipes…

Freezer Breakfast Burritos

Freezer Smoothie Packs

7 Overnight Oats

7 Overnight Oats Recipes

Time to get cooking and stocking your freezer with a breakfast that will make your whole family happy!

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make ahead breakfast sandwiches on a cutting board

Make Ahead Breakfast Sandwiches

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 sandwiches 1x
  • Category: Breakfast
  • Method: Toasted
  • Cuisine: American

Description

Make these simple egg sandwiches ahead of time, wrap, and freeze for fast and satisfying breakfasts on the go.


Ingredients

  • 9 whole wheat English muffins
  • 45 tablespoons butter, softened (optional)
  • cooking spray
  • 8 large eggs
  • 1/2 cup milk (your choice of milk)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon pepper
  • 9 slices Cheddar cheese (sub: Havarti, Colby-Jack, or Swiss cheese slices)
  • 1 pound fully cooked Burgers’ Smokehouse Bacon (try this no-fail method to bake bacon)

Instructions

Make It Now:

  1. Adjust the top oven rack to 6 inches below the broiler. Turn the broiler on high.
  2. Set the English muffins on a sheet pan and open them up with the insides facing up. Spread a little softened butter on the insides (optional). Toast under the broiler for 1-2 minutes, just until toasted. Keep a close eye on them.
  3. Turn off the broiler and preheat the oven to 400°F. Spray a 9×9 inch casserole dish with cooking spray.
  4. In a mixing bowl, whisk the eggs, milk, salt, and pepper. Pour the mixture into the casserole dish.
  5. Place the casserole dish on the middle oven rack. Bake the eggs for 20 minutes, or until set in the middle. Let cool slightly and slice into 9 equal squares.
  6. To assemble the sandwiches, top each muffin bottom with one egg square, one cheese slice, and 1-2 slices of Burgers’ Smokehouse Bacon that have been broken in half. Place the muffin top on and wrap the sandwich tightly in foil. (Freezing instructions begin here.)
  7. If eating immediately, warm the foil-wrapped sandwiches in the oven for about 5 minutes, or microwave uncovered (no foil!) for 30 seconds, until cheese is melted.

Freeze For Later: Follow directions through Step 6. Place the individually-wrapped sandwiches in a gallon-sized freezer bag and freeze.

Prepare From Frozen: There are three options for thawing and warming these sandwiches.

Option 1 (preferred method): Thaw in refrigerator for 24 hours. Remove foil and wrap in a moist paper towel. Microwave in 30 second intervals, until warmed through (about 1-2 minutes).

Option 2: From frozen, remove foil and wrap frozen sandwich in a moist paper towel. Microwave for 1 minute and then in 30 second intervals, until warmed through.

Option 3: From frozen, place foil-wrapped sandwiches in 350° F oven for about 30 minutes or until warmed through.

7 Overnight Oats Recipes

By Rachel Tiemeyer

Learn how to save time and money and eat healthier by prepping these Overnight Oats recipes ahead of time for the week. Use our 7 different delicious combinations to start filling your fridge today.

7 Overnight Oats Recipes

Disclaimer: Some of the links in this post are affiliate links. We are a participant in the Amazon Services LLC Associates Program, a means for us to earn fees by linking to Amazon.com and affiliated sites.

We can’t enough of Overnight Oats in our homes! In addition to our 7 Smoothie Pack Recipes, they are one of the easiest ways to consume whole grains, fruits, and good-for-you proteins every single morning.

strawberries, almonds, oats on a white platter

We’ve created one Overnight Oats recipe for every day of the week, so you never get tired of the same one and so you include a variety of healthy ingredients in your diet throughout the week.

In this article you’ll find:

  • Benefits of Overnight Oats
  • How to Make Overnight Oats (+ Video Tutorial)
  • 7 Overnight Oats Recipes
  • FAQ: Do I Eat Them Warm or Cold?
  • FAQ: Can I Freeze Them?
  • Printable 7 Recipe Cheat Sheet

WHAT ARE THE BENEFITS?

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.close

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! Just check out all the benefits of oats alone, according to Harvard School of Public Health. The combo of fresh or frozen fruit, whole grains, and other nutritious add-ins provides fiber, protein, antioxidants, and valuable minerals.

blueberries, oats, walnuts, and cinnamon on a white platter

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–Peanut Butter Cup Overnight Oats–is one of my favorites. It’s like a dessert in a jar.

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 the basic method:

instructions for how to assemble overnight oats
  1.  Build the Base: In a clean 12-16 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 if you don’t mind mushy bananas.
  3. Add Toppings: Pour in the remaining add-ins, such at nut butters, flaxseed, chia seeds, nuts, cinnamon, etc.
  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)…

DOWNLOAD OUR FREE OVERNIGHT OATS PRINTABLE!

To make Overnight Oats a regular part of your breakfast routine, we created a handy one-page printable of all the recipes. Place this inside a cabinet or pantry door so you can whip up these recipes anytime.

free printable of 7 Overnight Oats Recipes

Just pop in your email address below to have it instantly at your fingertips!

Overnight Oats Cheat Sheet

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    7 DELICIOUS, HEALTHY OVERNIGHT OATS RECIPES

    Recipe #1: Almond Joy

    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.

    Recipe #2: Strawberry Shortcake

    This recipe tastes surprisingly like the dessert we all know and love. Make this when strawberries are in season or use frozen strawberries all year round.

    Recipe #3: Peach Pie

    This overnight oats recipe combines all the best flavors, crunch, and sweetness of peach pie into a satisfying, nutritious breakfast. Now, that’s what I’m talking about!

    Recipe #4: Blueberry Muffin

    Fresh or frozen blueberries, chopped walnuts (optional), cinnamon, and vanilla come together in this oats recipe to create a tasty “blueberry muffin” experience.

    Recipe #5: Raspberry Lemon

    Raspberries and lemon zest star in this bright, fresh flavored overnight oats recipe. 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

    Recipe #6: Peanut Butter and Jelly

    You don’t have to be a kid to enjoy this healthy take on America’s favorite sandwich. Polly and I agreed that this was one of our favorite combinations!

    Recipe #7: Peanut Butter Cup

    Peanut butter and chocolate marry together in this healthy breakfast that you might mistake for dessert!

    oats, peanut butter, chocolate chips, and bananas in mason jar on a counter

    Wouldn’t it be fun to have your fridge stocked with several of these flavors for the week ahead?

    FAQ: 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.

    FAQ: 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:

    DON’T FORGET YOUR FREE CHEAT SHEET!

    Make healthy eating even easier! Don’t forget to snag your free 1-page printable to hang inside a cabinet.

    Overnight Oats Cheat Sheet

      We respect your privacy. Unsubscribe at anytime.
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      6 mason jars with various overnight oats in them

      7 Overnight Oats Recipes

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

      Description

      Learn how to save time and money and eat healthier by prepping Overnight Oats ahead of time for the week. Use our 7 different delicious overnight oats recipes to start filling your fridge today.


      Ingredients

      Almond Joy:

      • 1/2 cup milk (we prefer plain almond milk), plus more for serving
      • 1/3 cup old-fashioned rolled oats
      • 1/2– 1 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

      Strawberry Shortcake:

      • 1/2 cup milk (your choice), plus more for serving
      • 1/3 cup old-fashioned rolled oats
      • 1/2 – 1 tablespoon pure maple syrup or honey
      • 1/2 cup frozen or fresh chopped strawberries (chopped is easier to eat than sliced)
      • 2 tablespoons vanilla Greek yogurt
      • 12 tablespoons sliced almonds
      • 1/8 teaspoon pure vanilla

      Peach Pie:

      • 1/2 cup unsweetened almond milk (or your choice of milk)
      • 1/3 cup rolled oats
      • 1 tablespoon ground flaxseed
      • 1 tablespoon pure maple syrup, plus more to taste (sub: honey)
      • 1/2 cup diced peaches (fresh or frozen)
      • 2 tablespoons chopped pecans
      • 1/4 teaspoon ground cinnamon
      • 1/8 teaspoon pure vanilla extract

      Blueberry Muffin:

      • 1/2 cup milk (your choice), plus more for serving
      • 1/3 cup old-fashioned rolled oats
      • 1 tablespoon pure maple syrup or honey
      • 1/2 cup frozen or fresh blueberries
      • 2 tablespoons chopped walnuts (optional)
      • 1/4 teaspoon ground cinnamon
      • 1/8 teaspoon pure vanilla extract

      Raspberry Lemon:

      • 1/2 cup milk (we prefer plain almond milk), plus more for serving
      • 1/3 cup old-fashioned rolled oats
      • 1/2– 1 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

      Peanut Butter and Jelly:

      • 1/2 cup milk (your choice), plus more for serving
      • 1/3 cup old-fashioned rolled oats
      • 1/2 – 1 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

      Peanut Butter Cup:

      • 1/2 cup almond milk, plus more for serving (or your choice of milk)
      • 1/3 cup old-fashioned rolled oats (sub: quick oats)
      • 1/21 tablespoon maple syrup or honey
      • 1 tablespoon peanut butter
      • 1 tablespoon ground flaxseed
      • 2 tablespoons mini chocolate chips
      • 12 tablespoons chopped peanuts
      • 1/2 banana, sliced

      Instructions

      1. In a 12-16 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 fruit and add-ins (except bananas, which you will add right before eating so they don’t turn brown and mushy).
      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 have two choices how to serve them:

      Serve Cold: Shake the jar. Open and add in the bananas (if they are in your recipe). 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 sliced bananas (if they are in your recipe) and more milk or sweetener, as needed. Warm up even more, if desired.

      Overnight Oats Cheat Sheet

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        Oatmeal Pancake Mix

        By Polly Conner

        Oatmeal pancakes are hearty, flavorful, and full of grains that won’t leave you hungry hours later. You’ll never go back to boxed pancake mix after seeing how easy it is to make to make your own oatmeal mix at home.

        Oatmeal pancakes

        Why Oatmeal Pancakes are Amazing

        Broadly speaking, making food from scratch usually tastes better and is healthier than packaged food. You’re avoiding additives and preservatives and using real food ingredients.

        Traditional pancakes are mostly a combination of refined flour and sugar. That means that while delicious, they’re a simple carb that will cause your blood sugar to spike — giving you a quick burst of energy but leaving you hungry shortly after.

        I am far too familiar with the sugar crashes of a high-carb breakfast. No fun! The good news is, adding a whole grain counters this problem. Oats are full of fiber and are a surprisingly good source of protein

        The addition of blended up oats to the mix also gives these pancakes a hearty, yet still light and fluffy, texture.

        Oatmeal pancakes on a plate

        What’s in Oatmeal Pancake Mix?

        Here are the basic ingredients you’ll need to make your oatmeal pancake mix:

        • Oats – quick or rolled work.
        • Whole wheat flour
        • All-purpose flour
        • Sugar
        • Baking powder
        • Salt
        • Baking soda
        • Vegetable/canola oil or melted coconut oil

        This mix will make about 10 cups all said and done.

        Oatmeal Pancake Mix

        Do I need a food processor for the oats?

        Yes.

        Glad we had this chat.

        OK, but for real, you’ll need to blend up the oats in a food processor in order to turn them into a course, flour-like texture. That’s what helps them blend into the mix so well.

        Oatmeal pancakes

        Can I Freeze Oatmeal Pancake Mix?

        YES!

        After making the mix, simply store it in an airtight container and stick it in your refrigerator or freezer. The mix will be great for 3-6 months (maybe even longer if packaged well.)

        How to Make Oatmeal Pancakes

        When you want to make some pancakes, whisk together 1 cup of mix, about 3/4 cup of milk and one egg. The mixture may seem thin at first but the oats will soak up the milk and it thickens as it stands. If it seems too thick, just add more milk. If it seems too thin, just add more mix. It’s hard to mess up!

        Oatmeal pancakes

        Pair these pancakes with one of our smoothies and you’ll have one healthy & delicious breakfast!

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        I LOVE this oatmeal pancake recipe. After this hearty, flavorful recipe for pancake mix, I will never go back to plain pancakes again. It's also packed with good ingredients that keep you fuller longer.

        Oatmeal Pancake Mix

        • Author: Thriving Home
        • Prep Time: 10 minutes
        • Cook Time: 3 minutes
        • Total Time: 13 minutes
        • Yield: about 10 cups (enough to make 6070 4-inch pancakes) 1x
        • Category: Breakfast
        • Method: Stove top
        • Cuisine: American

        Description

        This oatmeal pancake recipe is packed with high quality ingredients that will satisfy all your hungry eaters. Make a batch to throw in the freezer and pull out for a fantastic homemade breakfast!


        Ingredients

        • 3 1/2 cups oats
        • 3 cups whole wheat flour
        • 2 cups all-purpose flour
        • 3 tablespoons sugar
        • 3 tablespoons baking powder
        • 1 tablespoon salt
        • 1 tablespoon baking soda
        • 1 cup vegetable/canola oil or melted coconut oil

        Instructions

        To make dry mix:

        1. Grind oats up in a blender or food processor.
        2. Mix all the dry ingredients together in a mixer with a paddle (or by hand).
        3. With mixer on slow speed (or gently by hand), drizzle the oil into the bowl slowly while the mixer is running.
        4. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

         

        To make the pancakes:

        1. Note: 1 cup of dry mix will make about 6-7 four-inch pancakes.
        2. Whisk together 1 cup of mix, 1/2-1 cup of milk and one egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats.
        3. Heat a griddle and drop the batter onto it. When edges start to look dry, give them a flip! Cook until desired consistency.

        Notes

        Freezer Meal Instructions:
        To Freeze: Make the mix as directed. Place into an airtight container (or gallon-sized freezer bag) and freeze.
        To Prepare: Pull out desired about of mix to make pancakes. Put remaining mix back in freezer.

        Make sure to serve it with our perfectly cooked bacon!

        cooked bacon

        Peach Pie Overnight Oats

        By Rachel Tiemeyer

        This make-ahead Peach Pie Overnight Oats recipe takes just minutes to put together and provides a super nutritious and quick breakfast.

        Overnights Oats with milk, oats, flax, peaches, cinnamon, vanilla, and pecans in a mason jar.

        Think late summer, ripe peaches, and a delicious slice of peach pie. This overnight oats recipe combines all the best flavors, crunch, and sweetness of peach pie into a satisfying, nutritious breakfast. Now, that’s what I’m talking about!

        What are the Benefits of Peach Pie Overnight Oats?

        Overnights Oats with milk, oats, flax, peaches, cinnamon, vanilla, and pecans in a mason jar.

        Just like our make-ahead Freezer Smoothie Packs, we are obsessed with this easy and healthy make-ahead breakfast idea. Here’s why:

        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.close

        No Cooking Involved: The oats softened 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 peaches, oats, flaxseed (here’s why to eat flax), almond milk, and pecans provide fiber, protein, antioxidants, and valuable minerals. Cinnamon also has anti-inflammatory properties. We use all-natural sweetener in our recipe, like pure maple syrup in this one.

        Overnights Oats with milk, oats, flax, peaches, cinnamon, vanilla, and pecans in a mason jar.

        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 Peach Pie Overnight Oats cold or warm.

        Eat a Muffin in a Jar: This combo of hearty oats and ground flax, sweet peaches (fresh and in season are best!), real maple syrup, and a dash of cinnamon and vanilla will remind your tastebuds of one of the best pies I know–the Peach Pie! Stir in chopped pecans to provide even more variety of texture and some added protein. It’s up to you, though.

        How to Make Peach Pie Overnight Oats

        Overnights Oats with milk, oats, flax, peaches, cinnamon, vanilla, and pecans in a mason jar.

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

        How to assemble 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 peaches (like this recipe), berries, 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 if you don’t mind mushy bananas.  
        3. Add Toppings: Pour in the remaining add-ins, like pecans, cinnamon, and vanilla 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…

        Do I Eat Peach Pie Overnight Oats Warm or Cold?

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

        Overnights Oats with milk, oats, flax, peaches, cinnamon, vanilla, and pecans in a mason jar.

        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.

        Other Flavors of Overnight Oats to Try

        Like I mentioned, we’re obsessed with this easy make-ahead concept. Here are some other flavors we’ve concocted for you to try:

        Peach Pie Overnight Oats Recipe

        This Peach Pie Overnight Oats recipe couldn’t be simpler. Just toss together a few no cook ingredients in a jar and set it in the fridge. Here’s the recipe…

        Overnights Oats with milk, oats, flax, peaches, cinnamon, vanilla, and pecans in a mason jar.
        Print

        Peach Pie Overnight Oats

        • Author: Thriving Home
        • Prep Time: 5 minutes
        • Cook Time: 1 minute
        • Total Time: 6 minutes
        • Yield: 1 serving 1x
        • Category: Breakfast
        • Method: No Cook
        • Cuisine: American

        Description

        This make-ahead peach pie overnight oats recipe takes just minutes to put together and provides a super nutritious and quick breakfast.


        Ingredients

        • 1/2 cup unsweetened almond milk (or your choice of milk)
        • 1/3 cup rolled oats
        • 1 tablespoon ground flaxseed
        • 1 tablespoon pure maple syrup, plus more to taste (sub: honey)
        • 1/2 cup diced peaches (fresh or frozen)
        • 2 tablespoons chopped pecans
        • 1/4 teaspoon ground cinnamon
        • 1/8 teaspoon pure vanilla extract

        Instructions

        1. In a clean 10 ounce or 12 ounce mason jar, pour in the milk.
        2. Add the oats, flax, and maple syrup.
        3. Pour in the remaining add-ins–peaches, pecans, cinnamon, and vanilla.
        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.

        Overnights Oats with milk, oats, flax, peaches, cinnamon, vanilla, and pecans in a mason jar.

        Easy Breakfast Casserole Muffins {Freezer Meal}

        By Rachel Tiemeyer

        Looking for an easy breakfast idea? We love this easy Breakfast Casserole Muffin recipe. It’s made with simple ingredients that you likely have in your kitchen. These make a fabulous, freezer-friendly breakfast. For sure worth a try!

        Breakfast casserole muffins on a white plate

        Easy Breakfast Casserole Muffins: What’s Not to Love?

        Easy Breakfast Casserole Muffins have been a reader favorite for a LONG time. Maybe it’s because they come together quickly with ingredients you likely have on hand. Or possibly because they are budget-friendly. Or maybe it’s because they work beautifully as a make-ahead breakfast idea. (Here are many other make-ahead breakfast ideas, FYI.) For many reasons, we think you are going to LOVE this recipe. Here is a quick look at how it comes together.

        When you make these savory muffins, it’s super easy to include your kids in the preparation.  My kiddos love helping me tear up leftover bread pieces (which I store in a ziplock in the freezer) and placing them in each greased muffin tin.  They also help sprinkle shredded cheese, tear up and scatter ham pieces, and stir the egg mixture. It’s such an easy breakfast idea!

        Little girl helping with breakfast casserole muffins

        The measurements in my recipe are approximate. It’s hard to mess these up, so use your judgment as you go. You can also jazz them up with some chopped spinach, parsley, or different kinds of cheese.

        Or you can keep it simple and kid-friendly. Your call!

        Breakfast casserole ingredients

        How to Freeze and Thaw Breakfast Casserole Muffins

        Breakfast casserole muffins in a silicone muffin tin

        Wondering if these work as a freezer meal? I have great news for you. They work beautifully as a make-ahead breakfast idea!

        How to Freeze: To freeze our breakfast casserole muffins, simply follow the recipe instructions and fully cook them. Let them cool and store them in an airtight freezer bag or container.

        How to Prepare: One of the best things about this recipe is that you can cook them straight from frozen! Simply wrap in a moist paper towel and microwave in 30 second increments until warmed through (about 1-2 minutes).

        Breakfast casserole muffin

        Ready to make your own?

        (Looking for more healthy freezer meal recipes? We have 70+ of our favorites HERE!) You also might like our Freezer Breakfast Burritos.

        Print

        Easy Breakfast Casserole Muffins

        • Author: Thriving Home
        • Prep Time: 10 minutes
        • Cook Time: 18 minutes
        • Total Time: 28 minute
        • Yield: 12 muffins 1x
        • Category: Breakfast
        • Method: Baking
        • Cuisine: American

        Description

        We love this easy Breakfast Casserole Muffin recipe. It’s made with simple ingredients that you likely have in your kitchen. These make a fabulous, freezer friendly breakfast. For sure worth a try!


        Ingredients

        • 34 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
        • 34 slices deli ham (look for preservative-free), chopped into bite-sized pieces
        • 1 cup shredded cheddar cheese
        • 8 large eggs
        • 1 cup milk
        • 2 teaspoons ground mustard
        • 1/2 teaspoon ground pepper (or more or less to taste)
        • dried parsley, for garnish

        Instructions

        Make It Now:

        1. Preheat oven to 400°F. Grease a muffin tin very well or use a silicone muffin tin.
        2. Drop bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.
        3. Sprinkle ham pieces evenly in each tin.
        4. Sprinkle cheese evenly in each tin.
        5. Whisk together eggs, milk, ground mustard, and pepper.
        6. Pour egg mixture evenly in each muffin tin.
        7. Sprinkle a little dried parsley on the top of each one to add a pop of color.
        8. Bake for 15-18 minutes or until golden brown on top and cooked through the middle.

        Freeze For Later: Bake according to instructions and let fully cool. Place muffins in a single layer in a gallon-sized freezer container or bag. Seal well, squeezing out excess air, and freeze.

        Prepare From Frozen: Wrap a muffin in a moist paper towel and microwave in 30 seconds increments until heated through (about 1-2 minutes). Or thaw in the refrigerator and warm in the microwave.

        Nutrition

        • Serving Size: 1 muffin

        What to Serve with Breakfast Casserole Muffins

        4 smoothie recipes in mason jars

        I personally love pairing these with a smoothie. Here are smoothie recipes we recommend:

        The Best Freezer Meal Resources

        Looking for more freezer meal resources? Here are two you’ll love!

        1. Top 10 Easy Freezer Meals
        2.  Our cookbook called From Freezer to Table.

        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.

        Green Machine Smoothie (+ Freezer Pack Instructions)

        By Polly Conner

        This easy, healthy Green Machine Smoothie is a great way to start the day, especially if you’ve worked ahead and made a few freezer smoothie packs. 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

        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.

        Did you know that, according to the CDC, only 1 in 10 adults gets the recommended amount of fruits and vegetables per day?? Since we all (at least 9/10 of us) need a little boost in the produce department, this green smoothie is a great jumpstart to getting all of the nutrition your body needs. And the best part is, it tastes good doing it!

        green smoothie with mango and chia in mason jar with straw

        7 Easy, Healthy Smoothie Recipes

        To get all those recommended vegetables day in and day out, we’ve found that daily smoothies and make-ahead freezer smoothie packs are a huge help. That’s why we’ve been sharing 7 easy, healthy smoothie recipes this month that you can make ahead and freeze as freezer smoothie packs.

        We’ve loved hearing how you all are using these in your homes! Some are making them for new mamas. Others are stocking up for afternoon snacks. We’ve heard from two stellar grandmas who made packs for when they watch their grandsons. We love this feedback, so thank you!

        In addition to Green Machine, don’t miss out on these other healthy smoothie recipes that we’ve shared so far, too…

        Be sure to Pin those for later to have them on hand!

        What Are Freezer Smoothie Packs?

        green smoothie with straw, freezer smoothie pack

        Having the main ingredients for your smoothie on hand in the freezer in individual packs means healthy eating is right at your fingertips anytime. Both of us have become smoothie addicts since starting to prep freezer smoothie packs ahead. Just be sure to follow our instructions in the recipe to layer them perfectly.

        If you’re trying to cut down on plastic bag use like we are, try these reusable silicone bags. We’ve personally tested these bags for weeks now. I’ve found them to be easy to rinse out and dry, and they do not leak. They seem well made and worth the investment.

        Reusable quart sized bags. Great for smoothie packs.

        About The Green Machine Smoothie

        OK, now that we’ve thoroughly convinced you to join the smoothie pack revolution, lets get back to the smoothie at hand, our Green Machine Smoothie.

        green smoothie with mango and chia in mason jar with straw

        As mentioned above, even though it is packed with superfood veggies, the mango and orange juice (or coconut water) bring in a perfect balance of sweetness to this veggie smoothie. Thanks to the virtually tasteless avocado and the sweet mango that drowns out the kale, you’ll hardly know you’re consuming a hearty amount of leafy green vegetables in the morning. You’ll also be getting healthy protein and fats from the avocado and chia seeds to keep you satiated for hours.

        Toss in a cute biodegradable paper straw to make the smoothie sipping even more fun!

        green smoothie with mango and chia in mason jar with straw

        As with all of our healthy smoothie recipes, if you like things sweeter, just add a dollop of honey, pure maple syrup, or agave nectar until you get the flavor you desire. I encourage you to start with no added sweetener, though, and see if you can train your taste buds to love the natural sweetness of fruit and veggies first.

        Ready to turbocharge your day? Let’s do this!

        Print
        green smoothie with mango and chia in mason jar with straw

        Green Machine Smoothie

        • Author: Polly
        • Prep Time: 3 minutes
        • Total Time: 3 minutes
        • Yield: One (16 ounce) smoothie
        • Category: Smoothies
        • Method: Blender
        • Cuisine: American

        Description

        This easy, healthy Green Machine Smoothie is a great way to start the day. Especially if you’ve worked ahead and make a few freezer smoothie packs. Simply blend up your powerhouse ingredients and be charged up for a great day.


        Ingredients

        • 1 cup unsweetened plain almond milk
        • 1/41/2 cup orange juice (sub: coconut water)
        • ½ large avocado, chopped (preferably frozen for great smoothie texture)
        • ½ cup frozen mango chunks
        • 1 cup chopped kale
        • 1 tablespoon chia seeds (sub: favorite raw nuts)

        Instructions

        Make It Now:

        1. Start by adding 1 cup almond milk and 1/4 cup orange juice to a high-powered blender. Then, add all the other ingredients.

        2. Blend until smooth. You may need to stop and stir/shake the blender or add up to 1/4 cup more orange juice, as needed, to make sure it gets smooth.

        Make Freezer Smoothie Packs for Later:

        1. Layer ingredients in small freezer bags (or reusable silicone bags) in this order:

        • ½ large avocado, chopped
        • ½ cup frozen mango chunks
        • 1 cup chopped kale
        • 1 tablespoon chia seeds (sub: favorite raw nuts)

        2. Seal tightly, squeezing out the air, and freeze for up to 3 months.

        3. To Blend: Start by adding 1 cup almond milk and 1/4 cup orange juice to a high-powered blender. Then, add all the other ingredients. Break up the ingredients in the bag by hitting it on the counter or crunching it with your hands. Dump the ingredients from the bag in and follow blending instructions above.

        Easy Zucchini Pancakes: A Freezer Meal!

        By Polly Conner

        Here’s an easy breakfast idea for ya. Our freezer friendly whole grain zucchini pancakes pack a yummy punch! Enjoy using up some fresh zucchini and serving your family a wholesome breakfast. Double the batch and make them a freezer meal! Zucchini Pancakes on a plate

        Lesson learned from making Whole Grain Zucchini Pancakes: Double the recipe next time.

        I made these for lunch last week to use up some zucchini I had from a neighbor. And, my kids ate these faster than I could get them off the griddle. With a little real butter and real maple syrup, the zucchini slid down their pie holes while they begged for more. Cha-ching–another sneaky way to add more veggies to their diet.

        Whole grain zucchini pancakes on a plate

        Cooking Note: To shred a zucchini, wash it well first. Cut off the stem parts at both ends. Then, either use a box grater to shred or cut your zucchini in to a few chunks and throw them in the food processor. I actually used my Vitamix blender and added some water before blending. Then, I drained the water off and had perfectly processed zucchini.

        Syrup pouring over whole great zucchini pancakes

        Freezer Tips: You can freeze shredded zucchini until you’re ready to use it. When ready to cook with frozen zucchini, thaw out and wring out some of the moisture using a clean kitchen towel before baking with it.

        Another freezer tip is that you can freeze pancakes. I do it all the time with ones like Whole Whole Pumpkin Pancakes or Sweet Potato Pancakes. After you cook them, let them cool and place in an airtight freezer bag in the freezer. When ready to eat, toast in the toaster from frozen. Then, microwave your pancakes for a few seconds if they didn’t get warmed all the way through in the toaster.

        Print

        Easy Zucchini Pancakes {Freezer Meal}

        • Author: Thriving Home
        • Prep Time: 10 minutes
        • Cook Time: 5 minutes
        • Total Time: 15 minutes
        • Yield: 12 pancakes 1x
        • Category: Breakfast
        • Method: Stove top
        • Cuisine: American

        Description

        These whole grain pancakes are full of nutrition and flavor! Use up some garden fresh zucchini and your family will gobble these up!


        Ingredients

        • 1 1/2 cups whole grain pancake mix (like Arrowhead Mills Multigrain)
        • 1 tablespoon cinnamon
        • 1 cup plus 2 tablespoons milk
        • 1 cup finely shredded zucchini
        • 1 teaspoon vanilla
        • 1 egg
        • 2 tablespoons oil (I used coconut oil)

        Instructions

        1. Heat a pan over medium-low heat. Grease with cooking spray (I used coconut oil).
        2. Stir together all ingredients in a medium to large-sized bowl just until combined and lumps disappear.
        3. Scoop about 1/4 cup batter per pancake. Cook on one side until bubbles begin to form around the edges (about 2 minutes). Flip and cook on the other side for about a minute or two more, until cooked through.
        4. Serve with real butter and real maple syrup.

        Notes

        Freezer Meal Instructions:

        To Freeze:
        Cook pancakes according to recipe instructions. Place pancakes on cooking sheet in a single layer to freeze them. When solid, you can transfer to pancakes to a freezer safe bag or container. Freeze for up to 3 months.

        To Prepare:
        Pull out as many pancakes as you need. Thaw in refrigerator overnight or warm in microwave for a brief time.

        Zucchini pancakes with syrup

        Blueberry Avocado Muffins with Lemon Streusel Topping

        By Polly Conner

        Our freezer friendly Blueberry Avocado Muffins are a popular recipe in our cookbook, From Freezer to Table. This easy breakfast idea packs some serious nutritional punch to your morning. And that tasty crumble topping takes these muffins to a whole different level.

        Blueberry Avocado Muffins with Lemon Streusel Topping

        I know what you’re thinking. “Avocado? In a muffin? Ladies, you’ve gone too far.”

        Before you move on, allow me to make a case for these muffins. They are delish! We had quite a few of our blog readers test them to make sure we weren’t too wacky. They confirmed that these are a hit—even with their kids!

        The avocado is virtually tasteless and replaces the oil and butter that is usually found in muffins.

        To hide the hint of green that might throw a picky eater off, simply add the sweet and zesty crumble topping.

        Close up of Blueberry Avocado Muffin

        Branch out and give these a whirl! You will not be disappointed. 🙂

        Print

        Blueberry Avocado Muffins with Lemon Streusel Topping

        • Author: Polly
        • Prep Time: 10 minutes
        • Cook Time: 25 minutes
        • Total Time: 35 minutes
        • Yield: 15 1x
        • Category: breakfast
        • Method: baking
        • Cuisine: American

        Description

        Blueberry Avocado Muffins with Lemon Streusel Topping are a delicious way to win breakfast. Yum-mm-mmy.


        Ingredients

        Muffins

        • 1 cup unbleached all-purpose flour
        • ¾ cup whole wheat flour
        • ¼ cup ground flaxseed
        • 2 teaspoons baking powder
        • ½ teaspoon baking soda
        • ½ teaspoon salt
        • 1 large, ripe Hass avocado, pitted
        • ¾ cup sugar
        • 1 large egg
        • 1 teaspoon vanilla extract
        • 1 cup plain Greek yogurt
        • 1½ cups fresh blueberries

        Lemon Streusel Topping (Optional)

        • ¼ cup whole wheat flour
        • ⅓ cup sugar
        • 1 teaspoon grated lemon zest
        • 3 tablespoons unsalted butter, cut into small pieces

        Instructions

        1. To make the muffins: Preheat the oven to 375°F. Place silicone or paper liners in 15 cups in muffin pans or coat the cups with cooking spray.

        2. In a medium bowl, mix together the flours, flaxseed, baking powder, baking soda, and salt.

        3. Spoon the avocado flesh into the bowl of a stand mixer with a beater attachment. Beat on low until almost smooth. (If you don’t have a stand mixer, simply mash up the avocado as much as possible with a fork.) With the mixer still running on low, add the sugar. Once the sugar is mixed in, beat in the egg. Add the vanilla and yogurt and mix well.

        4. Slowly add the flour mixture to the wet ingredients and mix until just blended, being sure not to overmix. At this point, the batter will be a bit thick. Using a spoon, gently fold in the blueberries.

        5. Fill the muffin cups about three-fourths full, leaving room for the streusel topping.

        6. To make the streusel topping: In a medium bowl, combine the flour, sugar, and lemon zest. Using a pastry cutter or a fork, cut in the butter until it resembles coarse crumbles.

        7. Sprinkle the streusel topping evenly over the batter.

        8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan on a rack for 5 to 10 minutes before removing. (Freezing instructions begin here.)

        9. Serve warm or at room temperature.


        Notes

        TO FREEZE: After the muffins have cooled, place them in an airtight freezer container or freezer bag.

        TO PREPARE FROM FROZEN: Wrap a frozen muffin in a moist paper towel and microwave in 30- to 60-second increments until warmed all the way through.

        If you want to use frozen blueberries, just toss them in a bit of flour before stirring them into the mixture. This will prevent them from sinking to the bottom.

        The streusel topping is optional. Feel free to leave it off if you are trying to avoid added sugar.

        If you want more easy, delicious, and healthy freezer meals at your fingertips, check out our cookbook here. Not only is it beautiful and at an affordable price, but we’ve heard over and over again that this is the most useful cookbook people own. Watch this 1 minute video to see the entire book…

        10 Healthy, Make Ahead Breakfast Ideas

        By Rachel Tiemeyer

        Is a healthy breakfast possible on those chaotic weekday mornings? We’ve got you covered with 10 healthy, freezable breakfast ideas to make ahead and have on hand.

        10 healthy, freezable breakfast recipes for those chaotic school mornings.

        We started school again yesterday. It’s hard to believe my babies are now in 1st, 3rd, and 5th grades–our last year all under one school roof for quite a while.

        I don’t know about your house but school mornings around here are a frantic race to get out of the door. With a 7:40 a.m. start time, I feel like I’m herding three zombies around all morning long, while also trying to get myself ready, unload the dishwasher, and make my husband something to take in the car for breakfast. As soon as I blow a kiss to all of them as they pull away, I oftentimes have to take a deep breath.

        In the weekday morning chaos, sometimes a healthy breakfast can be the last thing on our minds, right? It’s so tempting to pull out a sugary, carb-loaded cereal or pop tart for the kids or ourselves. But, we’re dooming our blood sugar levels, brain capacity, and energy level when we do that. It’s been said and proven many times over, but breakfast (a healthy breakfast full of complex carbs and protein) really is the most important meal of the day.

        In fact, Polly and I just had the chance to do a 3 minute live TV segment in St. Louis sharing some of our favorite healthy, freezer breakfast recipes for school mornings and a little bit about our cookbook. Take a peek and maybe you’ll get inspired (or you can point and laugh at us on live TV…totally fine).

        Like we said in our TV segment, Polly and I have both have learned that the best way to eat well in the morning is to prepare and freeze some healthy, kid-friendly breakfast items ahead of time to have on hand. Having freezer-friendly breakfast options available makes a great and happy start to the day!

        10 Healthy, Freezer-Friendly Breakfast Ideas

        1. Chocolate Zucchini Waffles

        Skip the Eggos and make and freeze these deliciously, nutritious waffles. They taste awesome. Plus, you are eating zucchini for breakfast. Yumminess + sneaky vegginess is my favorite kind of meal!  Your kids will gobble these up. Top with a little peanut butter for added protein. No zucchini on hand? Try Whole Wheat Chocolate Pumpkin Waffles or Banana Brownie Waffles!

        Freezer Tip: Make waffles in advance and freeze in a freezer gallon-sized bag.  To reheat, toast on the defrost setting.

        Chocolate Waffle recipe with zucchini

        2. Power Breakfast Smoothies

        Pack in those fruits and veggies first thing in the morning with one of these delicious smoothies. Or try our family’s Best Everyday Smoothie or my personal favorite, the Kale Me Maybe Smoothie (dairy free).

        smoothie-collage-1

        Freezer Tip:  You can freeze leftovers in a glass container with a lid.  Be sure to leave at least an inch of head room at the top. Set it in the fridge overnight for the perfect consistency the next morning.

        3. Apple Cinnamon Baked Oatmeal

        It’s no secret that we love baked oatmeal around here. Much like the Brownie Baked Oatmeal, Peanut Butter and Banana Baked Oatmeal, and Pumpkin Chocolate Chip Baked Oatmeal, this tastes like a dessert…except it’s so good for you and filling. We serve it warm with milk and banana slices or strawberries on top.

        Freezer Tip: I usually make two 8×8 pans and freeze one before baking for later.  When ready to eat, I thaw it in the fridge overnight and bake as directed.

        Apple Cinnamon Baked Oatmeal in a white bowl

        4. Easy Breakfast Casserole Muffins 

        Meet our most popular breakfast recipe on the blog. Pair these with a smoothie from above and you have a perfect breakfast combo to start your day!

        Easy breakfast casserole muffin on a white plate

        Freezer Tip: Bake according to directions, cool completely, and freeze in a gallon-sized freezer bag. To warm up, wrap a muffin in a moist paper towel and microwave in 30 second increments until warmed through.

        5. Whole Wheat Pumpkin Pancakes 

        Hands down, our favorite pancake recipe around here, well other than the Oatmeal Pancakes.  You’d never know it’s 100% whole wheat and contains a vegetable (pumpkin) within. By the way, here are 50 more ways to sneak veggies and fruits into kid-favorite foods.

        Freezer Tip: Make pancakes in advance and freeze in a freezer gallon-sized bag.  To reheat, toast on the defrost setting.  You may have to nuke them a little to get them warmed all the way through, as well.

        Whole wheat pumpkin pancakes

        6. Savory Breakfast Muffins 

        This is my husband’s favorite to-go breakfast.  He requests that I make these so he can warm them up and take them in the car on his way to work.  Again, you’re getting whole grains and veggies in this one.

        Freezer Tip: Make muffins in advance and freeze in a freezer gallon-sized bag.  To reheat, microwave for 1 minute. Rotate and microwave in 30 second increments until warmed through.

        Savory Breakfast Muffins

        7. Make-Ahead Breakfast Sandwiches

        These make for another excellent grab-and-go breakfast. Wrap individually in foil and heat in the oven from frozen while you’re getting ready in the morning.

        Freezer friendly make ahead breakfast sandwiches

        8. Zucchini Flaxseed Muffins

        My kids adore these. We usually warm them up a little and then top with cream cheese, a pat of butter, or some peanut butter. What a great way to start your day. Try this Whole Wheat Zucchini Bread for a DELICIOUS and completely whole foods spin on the same concept.

        9. Breakfast Cookies

        healthy breakfast cookies

        These are such a quick and easy make-ahead breakfast that’s full of protein and fiber, but you could also send these cookies as snacks or in a lunch box for your kids. If you want to add in some sneaky veggies, try these tasty Zucchini Chocolate Chip Breakfast Cookies.

        10. Blueberry Power Muffins

        Oh-so-good and packed with powerful nutrition, your crew will love these. Be sure to double and freeze because they make for high-quality snacks and even a lunchbox addition, as well. If you like fall flavors, give these favorite Pumpkin Muffins with a Crumble Topping a try, too.

        Your Call to Action: Make Just One of These!

        A great first step toward a healthier breakfast on busy mornings is to choose just one of these 10 freezer-friendly breakfast recipes. Double it this weekend and freeze at least one batch for later. You will be so happy to send your family members out the door with a full tummy that will last all morning long!

        10-Minute Spinach Cheddar Frittata: Easy Weeknight Meal

        By Rachel Tiemeyer

        This quick, cheap, and protein-rich meal works for breakfast or dinner anytime.

        Sometimes it’s 5 p.m., and you have few groceries in the fridge and no plan for dinner.

        That was me one night last week. Thankfully, I had eggs, cheese, milk, and some fresh spinach to work with. And this super easy, cheap 10 Minute Spinach Cheddar Frittata was born. All the equipment you need is a large oven-safe pan (I used a 12-inch) and a bowl to stir the egg mixture.

        This quick, cheap, and protein-rich meal works for breakfast or dinner anytime.

        What is a frittata and how is it different than an omelet, you ask? A frittata is started over the stove for a few minutes and then this one is finished under the broiler in the oven for a few minutes. It requires no stirring or flipping, which can be a mess when making an omelet.

        This quick, cheap, and protein-rich meal works for breakfast or dinner anytime.

        In other words, it’s hard to screw up this recipe. Now that’s my kind of weeknight meal! Add in some fruit and whole grain toast, and you’ve got a well-rounded dinner or breakfast. Read more

        Baked Chocolate Steel Cut Oatmeal {Freezer Meal}

        By Rachel Tiemeyer

        Baked Chocolate Steel Cut Oatmeal: A super health, easy, freezable breakfast.

        After our first indulgent Thanksgiving feast (my first one to host in 37 years!) at our house and then a second indulgent feast with more family plus leftovers for every meal, we needed this recipe this morning. I call it my post-holiday breakfast cleanse. Ha! Are you with me?

        We’ve been making baked oatmeal around my house for years. My kids down it like ice cream and I get to sneak in all kinds of nutrition. It’s a well-rounded meal in one pan–whole grains, protein, calcium, and vegetables or fruit. Our favorites (using old-fashioned rolled oats) include Brownie Baked Oatmeal, Peanut Butter and Banana Oatmeal, and Apple Cinnamon Oatmeal.

        Baked Chocolate Steel Cut Oatmeal: A super health, easy, freezable breakfast.

        But…I’ve had quite a few people ask me over the years if these recipes can also be made with steel cut oats. The short answer is no. At least, you can’t just sub it one-for-one with rolled oats. The longer answer is yes! You can make a baked oatmeal with steel cut oats.  However, it requires more liquid, an overnight soak in the fridge, and a longer baking time. But, rest assured, it’s not hard to put together.

        Now for the good news!  I recently developed this easy, super healthy Baked Chocolate Steel Cut Oatmeal recipe that is a delicious start to your or your kids’ day. You won’t believe what goodness lies within the chocolatey sweet walls of this make-ahead baked oatmeal recipe, including even some (gasp!) spinach. (With the help of a high-powered blender, you can sneak just about anything into this breakfast of champions.) Make it the night before, stick it in the fridge, and pop it in the oven in the morning.

        But, let’s back up for a moment to ask a few important questions.

        Baked Chocolate Steel Cut Oatmeal: A super health, easy, freezable breakfast.

        What are steel cut oats? Why are they healthier than old-fashioned or quick oats?

        Oatmeal is one of the healthier breakfast items you can eat, offering up B vitamins, Vitamin E, protein, iron, calcium, and potassium. But there are differences in nutrition when comparing steel-cut oats to other varieties.

        All oatmeal starts as whole groat oats, which are then processed to varying degrees. Steel cut oats are whole groat oats that have been cut up, but not steamed or rolled like thick-rolled or instant oats. Since steel cut oats do not go through as much processing as their counterparts, they are more intact and have less surface area, which slows digestion. This causes the stomach to work longer to break down steel-cut oats.

        The glycemic index, a measurement of the rise in blood sugar, is only 42 for steel-cut oats compared with 66 for instant oatmeal. Steel-cut oats also have more protein and calcium and twice the amount of fiber than old-fashioned and instant oats do. (source)

        What makes this Baked Chocolate Steel Cut Oatmeal super healthy?

        Well, you already know how great steel cut oats are for you. But now, let’s take a look at all the other nutrition packed into my Baked Steel Cut Oatmeal:

        Flaxseed: Read “Why eat flaxseed?“.

        Almond Meal: Along with ground flaxseed, almond meal (aka almond flour or ground almonds) is one of those health food staples I always have on hand to throw in recipes like this. With the same nutritional benefits as almonds, you’re looking at adding additional protein, Vitamin E (a powerful antioxidant that serves to protect cells against damaging free radicals and support immune function), plus the B Vitamins, folate and niacin. (source)

        Fruits and Vegetables: I included an entire apple, banana, pumpkin puree, and spinach in the Baked Steel Cut Oatmeal. I can guarantee your kids will never know. The secret is using your blender to blend it seamlessly into the wet ingredients. This produce will add fiber, antioxidants, vitamins and minerals. As your family gets used to it, you can always play around with adding more pumpkin puree or spinach to the mixture. Or, if you prefer more texture, you can leave the apples in small chunks within the batter.

        Cocoa Powder: This provides a chocolate flavor without all the added sugar and fat of chocolate itself. It’s also naturally full of antioxidants, fiber, iron, and magnesium. Look for “raw cacao” in the health food section to get the most benefit, but unsweetened baking cocoa will also add some nutrition. (source)

        Cinnamon: This spice has been shown to be a natural anti-inflammatory food, plus it provides many more benefits. I always kick up the amount in recipes like this, so feel free to add more if you like the taste.

        All-Natural Sweeteners: By now, we’ve probably all heard that sugar is our greatest enemy as Americans. It’s in everything and causes inflammation that can lead to obesity, heart disease, cancer, etc. (source) By using honey and fruit in this recipe, the steel cut oatmeal is naturally sweetened with “real food” ingredients that also provide nutrition and fiber that help slow the digestion of the sugar. You can always cut back on the honey in this recipe to cut out more sugar and/or you can replace some of it with liquid stevia–a safe yet potent alternative sweetener. When serving, the fresh fruit on top provides even more sweetness. You can also add coconut sugar (what is it and why is it better?) or more honey, if needed.

        Can I make Baked Chocolate Steel Cut Oatmeal ahead of time and freeze it?

        Absolutely! Baked Oatmeal is one of my go-to make-ahead freezer meals. In fact, I put my kids in charge of making it on Sunday nights sometimes, so that we can enjoy it at some point during the week. (Yes, it’s that easy!) Either store it uncooked in the fridge for up to 3 days or just wrap it tightly in foil and plastic wrap before putting in the freezer. Then, make sure to thaw it most of the way in the fridge for 24-48 hours before baking. Keep in mind that you may have to increase your bake time if it’s still really cold in the center.

        What if I don’t have a high-powered blender? Can I still make this recipe?

        Yep. You’ll just need to make a few adjustments. I would suggest chopping the apples and spinach up pretty finely before adding to the blender. It’s also a good idea to blend up just the liquid part first and then add the fruit/veggies. Start your blender on low, pushing the ingredients down with a wooden spoon if needed. Slowly increase the speed until the ingredients are smooth.

        Baked Chocolate Steel Cut Oatmeal: A super health, easy, freezable breakfast.

        As I always say, save yourself time in the future and double this recipe now and freeze it. You never know when you’ll need a “breakfast cleanse” during the holiday season. 🙂

        Print

        Baked Chocolate Steel Cut Oatmeal: A super health, easy, freezable breakfast.

        Super Healthy Chocolate Baked Steel Cut Oats

        • Author: Thriving Home
        • Prep Time: 20 mins
        • Cook Time: 30 mins
        • Total Time: 50 mins
        • Yield: 8 1x
        • Category: Freezer Meal
        • Method: Baking
        • Cuisine: American

        Description

        This easy super healthy Baked Chocolate Steel Cut Oatmeal includes whole grains, vegetables, fruit, protein and calcium. It’s a delicious, wholesome way to start your day!


        Ingredients

        • 2 1/2 cup steel cut oats
        • 1/4 cup ground flaxseed
        • 1/4 cup ground almonds (aka almond meal)
        • 1/4 cup cocoa powder
        • 2 teaspoons baking powder
        • 3/4 teaspoon salt
        • 1/2 teaspoon cinnamon
        • 2 cups milk (I used plain almond milk)
        • 1/2 cup honey
        • 2 teaspoons vanilla
        • 1/2 cup pumpkin puree
        • 1 banana
        • 1 apple, cut into chunks
        • 1 cup spinach
        • Optional for serving: fresh berries, milk, banana slices, almond slices

        Instructions

        1. Combine dry ingredients in a large bowl, stirring well.
        2. Place all wet ingredients in a high-powered blender. Blend until completely smooth and spinach isn’t visible.
        3. Pour wet ingredients into dry ingredients and combine well. Pour mixture into a greased 9×13 pan.
        4. Cover and sit in refrigerator overnight. (This step is important, as it softens the oats.)
        5. Set baked oatmeal on counter while oven preheats to take the chill off. Preheat oven to 350 degrees F. Bake for about 30 minutes, or until it doesn’t move when you shake it. (Note: It will still be creamy inside but the top will be completely set.)
        6. Serve warm with milk and fresh fruit on top. Add more sweetener if desired.

        Notes

        Freezer Meal Instructions:

        To Freeze:
        Prepare through Step 3. Wrap tightly in foil and plastic wrap and freeze.

        To Prepare:
        Thaw in the refrigerator for 24-48 hours. Bake as directed, adding extra time if needed, until center is set.

        Apple Cinnamon Baked Oatmeal {Freezer Meal}

        By Polly Conner

        This Apple Cinnamon Baked Oatmeal is an easy breakfast idea AND a great freezer meal. Could you ask for more? Yep. You could. Because it is also a great recipe for a large family or for feeding a group of people. You’ll love it.

        Apple Cinnamon Baked Oatmeal is hearty, healthy, delicious, and fairly adaptable to whatever ingredients you have on hand. Plus, leftovers keep well in the fridge for several days. Serve it up as a tasty start to your day or as a “breakfast-for-dinner”, along with bacon and a fruit salad.

        Oh, Apple Cinnamon Baked Oatmeal. How I love thee.

        If I were to count the ways and reasons for my affection for thee, it would look something like this:

        • No matter the age, you are delicious to all who feast upon thy goodness.
        • You are easy to prepare whilst my mind is still half-asleep and the coffee has not yet taken its much needed effect.
        • Your ingredients are healthy to my bones, yet very affordable.
        • You assemble quickly and the freezer is kind to thee.
        • The combination of thy rich flavors combine with fresh coffee brings life to my soul upon a weary morning.
        • You are deceivingly filling, therefore providing myself and my offspring many leftovers to graze upon on the days to come.

        Yes, apple cinnamon baked oatmeal. I love thee. I am proud to share thy secrets of your components with many readers today and many readers to come.

        Serve them well, Apple Cinnamon Baked Oatmeal. Serve them well.

        Print

        Apple Cinnamon Baked Oatmeal is hearty, healthy, delicious, and fairly adaptable to whatever ingredients you have on hand. Plus, leftovers keep well in the fridge for several days. Serve it up as a tasty start to your day or as a “breakfast-for-dinner”, along with bacon and a fruit salad.

        Apple Cinnamon Baked Oatmeal Recipe

        • Prep Time: 10 minutes
        • Cook Time: 20 minutes
        • Total Time: 30 minutes
        • Yield: 4-6 servings 1x
        • Category: Breakfast
        • Method: Baking
        • Cuisine: American

        Description

        This recipe is hearty, healthy, delicious, and fairly adaptable to whatever ingredients you have on hand. Plus, leftovers keep well in the fridge for several days. Serve it up as a tasty start to your day or as a “breakfast-for-dinner”, along with bacon and a fruit salad.


        Ingredients

        • 2 ¾ cups oats (quick or rolled)
        • ¼ cup ground flaxseed (or substitute more oats)
        • ⅔ cup brown sugar
        • 1 teaspoon cinnamon
        • ¾ teaspoon salt
        • 1 teaspoon baking powder
        • 1/4 cup (1/2 stick) butter, melted (sub: avocado oil or melted coconut oil)
        • 2 eggs
        • 1 cup milk (your choice)
        • ½ cup chopped walnuts (optional)
        • 1 apple, cored and finely diced (peeled or unpeeled is fine)
        • ¼ cup raisins

        Instructions

        Make It Now:

        1. Preheat oven to 350°F. Grease a 9×13 inch casserole dish (or two 8×8 inch dishes).
        2. In a large bowl, whisk together the oats, flaxseed, brown sugar, salt, baking powder, and cinnamon.
        3. In a separate bowl, whisk together melted (and cooled) butter, eggs, and milk.
        4. Pour the wet ingredients into the dry ones and stir until combined well. Gently stir in the walnuts, apples, and raisins.
        5. Pour batter into baking dish. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Serve with warm milk and a bit more brown sugar on top, if desired.

        Freeze For Later: Complete recipe through Step 4. DO NOT BAKE before freezing. Wrap casserole dish tightly in a few layers of plastic wrap and one of foil and place in the back of the freezer.

        Prepare From Frozen: Thaw in the fridge for 24 hours and bake according to directions. If baking from frozen, cover oatmeal with foil and plan to bake longer, until the middle is cooked through. If cooking directly from frozen, the USDA states that, “it will take approximately one and a half times as long to cook.”

        Apple Cinnamon Baked Oatmeal is hearty, healthy, delicious, and fairly adaptable to whatever ingredients you have on hand. Plus, leftovers keep well in the fridge for several days. Serve it up as a tasty start to your day or as a “breakfast-for-dinner”, along with bacon and a fruit salad.

        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.

        Print

        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?

        Print

        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.

        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.

        Raspberry Cocoa Smoothie

        By Polly Conner

        This is a truly healthy smoothie option for you chocolate lovers out there. Raspberry paired with dark chocolate and sea salt makes this an unforgettable snack or breakfast.

        This is a truly healthy option for you chocolate lovers out there. As one among you, I adore this smoothie. I love this gorgeous reddish earthy hue, which tells you exactly what you’re about to taste: raspberry, followed by dark chocolate, enhanced with a pinch of salt. Because the avocado lends the smoothie a thick, creamy texture, you’ll want to grab a spoon. It’s not dessert for breakfast, but it’s close enough.

        This is a truly healthy smoothie option for you chocolate lovers out there. Raspberry paired with dark chocolate and sea salt makes this an unforgettable snack or breakfast.

        If you can’t find a bag of frozen raspberries, strawberries are a great substitute. Rich, caramel-like, and potassium-packed, Medjool dates are my favorite add-in for sweetness. Although they might be a little harder to keep on hand than honey or agave nectar, I can find them at Costco.

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        Raspberry Cocoa 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 is a truly healthy smoothie option for you chocolate lovers out there. Raspberry paired with dark chocolate and sea salt makes this an unforgettable snack or breakfast.


        Ingredients

        • 1 cup frozen raspberries
        • ½ avocado, pitted
        • ½ large very ripe banana, sliced and frozen
        • 3 tablespoons natural cocoa powder or raw cacao
        • big pinch (about ½ tsp) sea salt
        • 1 ½ cups milk of choice (I use brown rice milk)
        • 1 tablespoon chia seeds, optional
        • 23 soft Medjool dates (can substitute 23 tsp honey)

        Instructions

        1. Add everything to the blender and puree on high for a minute or two. You should arrive at a thick consistency—think slightly melted frozen yogurt.
        2. Taste and adjust to your liking, then pour into a glass and enjoy immediately.

         

        Sweet Potato French Toast

        By Rachel Tiemeyer
        Whip up a bit of fall into your french toast batter and enjoy some extra nutrition at the same time with this recipe. A family favorite in our house!

        As you may have gleaned by now, my family loves a good breakfast and I love sneaking veggies in my kids’ meals any way I can.  Here’s a recipe that accomplishes both.  When you use the blender to combine the eggs, milk, and sweet potato mixture, no one will ever know that it’s different than normal french toast.  Sweet potato is not only incredibly good for you (see the chart below), it actually lends a natural sweetness to the batter.

        Whip up a bit of fall into your french toast batter and enjoy some extra nutrition at the same time with this recipe. A family favorite in our house!
        Photo Credit: www.whfoods.com

        This Sweet Potato French Toast recipe also uses up any leftover or stale bread.  The picture above was leftover sourdough bread we had from a local bakery with our dinner the night before.  Oftentimes, I use up old heels of our whole wheat bread that I’ve thrown in the freezer for just this purpose.

        Whip up a bit of fall into your french toast batter and enjoy some extra nutrition at the same time with this recipe. A family favorite in our house!

        One last thing: if you want to prepare some healthy french toast in advance to bake at a later time, give my Blueberry Pumpkin Baked French Toast a try.  It’s so simple (no slaving over the stove) and my kids could eat it for every meal of the day, I think.  Check out more healthy, kid-friendly breakfast ideas.

        Happy Breakfasting!

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        healthy sweet potato french toast

        Sweet Potato Whole Wheat French Toast

        • Author: Thriving Home
        • Prep Time: 10 minutes
        • Cook Time: 4 minutes
        • Total Time: 14 minutes
        • Yield: 4 1x
        • Category: Breakfast
        • Method: Stove Top
        • Cuisine: French

        Description

        Whip up a bit of fall into your french toast batter and enjoy some extra nutrition at the same time with this recipe. A family favorite in our house!


        Ingredients

        • 4 eggs
        • 1/4 cup milk
        • 1/2 cup baked sweet potato, mashed (about 1/2 of large sweet potato)
        • 1/2 teaspoon cinnamon
        • 1 teaspoon real vanilla
        • a pinch of salt
        • 8 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. Whisk egg, milk, sweet potato, cinnamon, vanilla, and salt in 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.

        5 Minute Chocolate Oatmeal Recipe

        By Rachel Tiemeyer

        Try this oatmeal that is full of fiber, protein, antioxidants, vitamin A, calcium, healthy fat, and even probiotics. You’d never know it from the looks or the taste, but this oatmeal is overloaded with nutrient-dense foods.  It’s full of fiber, protein, antioxidants, vitamin A, calcium, healthy fat, and even probiotics.  Bottom line is that it’s full of real foods your body needs, not processed junk and sugar like the store-bought packets.  My kids often beg for it at breakfast or even lunch.  I like it because it’s a one bowl meal in a pinch, supplies the energy we need to start our day, and it’s a warm comfort food I can feel good about feeding everyone.

        Here’s my 5 Minute Chocolate Oatmeal Method: 

        I make some organic regular rolled oats that take 5 minutes.  I find these in the bulk food section of my grocery store.  Feel free to use steel cut oats or regular oats, but they’ll take longer. After the oats are cooked, I add in all kinds of healthy things (including dark chocolate and cocoa powder that are full of antioxidants) to taste.  I start with a little bit of each item and taste as I go.

        For two servings, here are my add-in preferences and rough measurements:

        – organic plain yogurt (1 big spoonful)

        – unsweetened dried coconut flakes (a tablespoon)

        unrefined organic coconut oil (1-2 teaspoons) – I buy in bulk, because we go through it fast.

        – almond meal (1 tablespoon) – I find this at Trader Joe’s in the baking section.

        ground flaxseed (1-2 teaspoons)  (Why eat flaxseed?)

        – cocoa powder (start with 1 tablespoon and add more until it’s a rich chocolaty color and flavor)

        – honey (1-2 tablespoons or to taste, until it’s sweet and delicious)

        – cinnamon (a dash)

        – pumpkin puree (1 big spoonful) – Note: You’ll never taste this.

        dark chocolate chips (1-2 tablespoons)

        – milk (a dash, if needed to thin it out)

        Other add-in ideas:

        – chopped walnuts or pecans

        – peanut butter or almond butter

        – wheat germ

        – sliced or diced banana

        – applesauce

        – raisins or craisins

        Other Oatmeal Recipe Ideas:

        If you have a bit more time and want an oatmeal dish that you can keep on hand for a few mornings in a row, try out my Brownie Baked Oatmeal or Peanut Butter and Banana Baked Oatmeal recipes.  They are killer, and they freeze well (before you bake).  I always double the batch, so I can freeze one for later.  Just defrost in the fridge the night before you plan to bake it.

        Like this recipe? Be sure to sign up for our weekly email updates or follow us on Facebook and never miss a delicious and healthy recipe from Thriving Home.

        Try this oatmeal that is full of fiber, protein, antioxidants, vitamin A, calcium, healthy fat, and even probiotics.

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        Chocolate Oatmeal recipe healthy

        5 Minute Chocolate Oatmeal Recipe

        • Author: Thriving Home
        • Prep Time: 10 minutes
        • Cook Time: 5 minutes
        • Total Time: 15 minutes
        • Yield: 2 1x
        • Category: Breakfast
        • Method: Stove Top
        • Cuisine: American

        Description

        Try this oatmeal that is full of fiber, protein, antioxidants, vitamin A, calcium, healthy fat, and even probiotics. Your family will ask for it again and again.


        Ingredients

        • 2 cups organic rolled oats
        • 1 spoonful organic plain yogurt
        • 1 tablespoon unsweetened dried coconut flakes
        • 12 teaspoons unrefined organic coconut oil – I buy in bulk, because we go through it fast.
        • 1 tablespoon almond meal – I find this at Trader Joe’s in the baking section.
        • 12 teaspoons ground flaxseed (Why eat flaxseed?)
        • 1 tablespoon cocoa powder (start with 1 tablespoon and add more until it’s a rich chocolaty color and flavor)
        • 12 tablespoons honey (or to taste, until it’s sweet and delicious)
        • Dash of cinnamon
        • 1 big spoonful pumpkin puree – Note: You’ll never taste this.
        • 12 tablespoons dark chocolate chips
        • Dash of milk (if needed to thin it out)

        Instructions

        1. Cook oats according to package directions *Feel free to use steel cut oats or regular oats, but they’ll take longer.
        2. After the oats are cooked, add in the ingredients above, to taste.

        Homemade Whole Grain Pancake Mix {Freezer Meal}

        By Rachel Tiemeyer

        Make this whole grain pancake mix to keep on hand for a quick, healthy weekday breakfast.

        Our family loves pancakes, like Seriously Sweet Potato Pancakes and Whole Wheat Pumpkin Pancakes.  But, sometimes I don’t have time to make those and I just want a quick dry mix on hand.  Unfortunately, the pancake mixes at the grocery store have a ton of unrecognizable and highly processed ingredients.

        Enter this Homemade Whole-Grain Pancake Mix recipe from King Arthur Flour.

        Make this whole grain pancake mix to keep on hand for a quick, healthy weekday breakfast.

        I made a big batch and put it in the freezer to have on hand anytime.  When ready to use, just add 1 cup buttermilk and an egg to 1 cup of the mix. So easy! We actually had these pancakes for dinner tonight.  Everyone wolfed them down. I added some blueberries to some of them, which was delicious.

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        Whole Grain Pancake Mix

        Homemade Whole-Grain Pancake Mix

        • Author: Thriving Home
        • Prep Time: 15 minutes
        • Cook Time: 2 minutes
        • Total Time: 17 minutes
        • Yield: Using one cup of the mix will make about eight 4" pancakes. 1x
        • Category: Breakfast
        • Method: Stove Top
        • Cuisine: American

        Description

        Make this whole grain pancake mix to keep on hand for a quick, healthy weekday breakfast. You’ll feel great about serving this to your family.


        Ingredients

        • 4 cups King Arthur white whole wheat flour
        • 1 cup King Arthur Unbleached All-Purpose Flour
        • 3 1/2 cups old-fashioned or rolled oats
        • 3 tablespoons sugar (I use unrefined raw sugar)
        • 3 tablespoons baking powder
        • 1 tablespoon salt
        • 1 tablespoon baking soda
        • 1 cup vegetable oil (I use melted coconut oil or extra virgin olive oil)

        Instructions

        To make the mix:

        1. Grind the oats in a food processor until they’re chopped fine, but not a powder.
        2. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
        3. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

        To make pancakes:

        1. Whisk together 1 cup of mix, 1 cup of buttermilk (a combination of half plain yogurt and half milk also will do), and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.
        2. Heat a lightly greased griddle to 350°F (or medium to medium-hot will do).
        3. Drop the batter onto it in 1/4-cupfuls to make a 4″ diameter pancake.
        4. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
        5. Serve pancakes immediately, or stack and hold in a warm oven.

        Cooking Note:

        1. If you don’t have buttermilk in the house, try the yogurt and milk combination first; if you happen to have buttermilk powder, try this: In place of the buttermilk, add 1/4 cup buttermilk powder to 1 cup of dry mix, then stir in 1 cup water and 1 large egg. The results won’t be as magnificent as using liquid buttermilk, but you’ll still have very tasty pancakes.

        Variation:

        1. Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We’ve found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour. While the pancakes won’t have any orange flavor, they may taste slightly milder to you, if you’re not a fan of whole wheat flour (but still want to get more whole grains into your diet).

        Notes

        Freezer Meal Instructions:

        To Freeze:
        Follow steps 1-3 in the directions. Freeze mix in a freezer safe bag or container for up to 6 months.

        To Prepare:
        Remove 1 cup of pancake mix at a time and follow steps 1-5 under “to make pancakes”.

        From: http://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe

        Baked Egg Cups {Freezer Meal}

        By Rachel Tiemeyer

        Baked Egg Cups might just blow your mind. With only three main ingredients, this might be one of the easiest breakfast, lunch, or dinner recipes for kids ever today.

        Baked Egg Cups

        Ingredients in Baked Egg Cups

        Here are all the ingredients you need to make Baked Egg Cups:

        • cooking spray
        • deli sliced ham
        • eggs
        • shredded cheese

        The only dishes you have to wash are a bowl (preferably a large glass measuring cup with a pouring lip) and a muffin tin, especially if you use your hands to eat your Baked Egg Cups…nice.  Although similar to my Easy Breakfast Casserole Muffins, these were faster and required fewer ingredients.

        How to Make Baked Egg Cups

        1) Preheat oven to 375°F.  I even took a picture for all you visual learners out there.

        Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

        2) Spray a muffin tin generously with cooking spray.  Line each muffin cup with ham (or your can add hash browns to the bottom, like I did in a few of the tins).

        Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

        3) Crack and add one egg to each muffin cup.  (Note: They tasted fine this way, but next time I might whisk them first so the white and yolk are mixed together. Although, this would mean dirtying up another dish. Boo.)

        Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

        4) Find a cute little 2-year-old girl to help you and then top each egg with a little bit of shredded cheddar cheese.

        Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

        5) Bake for 15-17 minutes.

        6) Let cool slightly while you drool.

        Baked Egg Cups Recipe

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        Baked Egg Cups

        Baked Egg Cups {Freezer Meal}

        • Author: Thriving Home
        • Prep Time: 10 minutes
        • Cook Time: 17 minutes
        • Total Time: 27 minutes
        • Yield: 12 muffins 1x
        • Category: Breakfast
        • Method: Baked
        • Cuisine: American

        Description

        With only three main ingredients, Baked Egg Cups are one of the simplest breakfast recipes you can find. They are like perfect, mini, individual egg casseroles. 


        Ingredients

        • cooking spray
        • 12 slices deli ham (look for organic or all-natural)
        • 12 large eggs
        • 1 1/2 cups shredded cheddar cheese

        Instructions

        Make It Now:

        1. Preheat oven to 375°F. Spray a muffin tin with cooking spray.
        2. Line each muffin cup with ham.
        3. Crack and add one egg to each muffin cup. (Optional: You can also scramble the eggs with a splash of milk before adding to the muffin tins, if you prefer scrambled eggs.)
        4. Top each egg with 2 tablespoons of cheese.
        5. Bake for 15-17 minutes, until the egg is set in the middle. Let cool slightly and enjoy!

        Freeze For Later: Bake egg cups as directed in recipe and let cool. When completely cooled, put them in a gallon-sized freezer bag or container, squeeze out any air, seal, and freeze for up to 3 months.

        Prepare From Frozen: Thaw overnight in refrigerator or pop in to the microwave for a quick defrost. Then, warm in the microwave in 20 second increments until warmed through.