Blueberry Chia Overnight Oats

Adapted from Elie Krieger.

Also check out my other favorite recipe for overnight oats – Swiss Burcher Muesli

Ingredients

Makes 4 servings
  • 2/3 cup whole natural almonds, divided (I use 1/2 cup)
  • 1.5 cups nonfat or 1% milk
  • 1 cup nonfat or low-fat plain yogurt (not Greek-style)
  • 1/3 cup all-fruit blueberry jam (I use 3 tbsp low-sugar blueberry jam)
  • 1 teaspoon pure vanilla extract
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons chia seeds
  • 2 cups blueberries, divided (I use 1 cup)

Directions

  1. Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until lightly browned and fragrant, 3 to 5 minutes. Allow to cool slightly, then chop them coarsely (I put them in a ziplock bag and pound them into smaller pieces).
  2. In a medium bowl, stir together the milk, yogurt, jam, and vanilla.
  3. Stir in the oats, chia seeds, and half of the almonds.
  4. Stir in most of the blueberries, leaving out some for topping.
  5. Divide the mixture evenly among four 12-ounce (1[1/2]-cup) jars. Top each with the remaining blueberries and almonds. Cover tightly and refrigerate overnight or at least 8 hours. Serve chilled or at room temperature. (Note: the nuts on top will soften a bit in the refrigerator. If you want them extra-crunchy, sprinkle them on right before serving).
The jars will keep up to 4 days in the refrigerator.

Nutrition facts calculated using my recipe alterations

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 267 
% Daily Value *
Total Fat 8 g12 %
Saturated Fat 2 g10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 8 mg3 %
Sodium 76 mg3 %
Potassium 322 mg9 %
Total Carbohydrate37 g12 %
Dietary Fiber 6 g23 %
Sugars 17 g
Protein 13 g26 %
Vitamin A 6 %
Vitamin C 5 %
Calcium 66 %
Iron 6 %

Oatmeal Pancakes (Gluten Free)

My son was 6 years old the first time he tried these and asked why we were having dessert for breakfast!

Ingredients

  • 1 cup milk or buttermilk
  • 1 carrot (optional)
  • 2 cups rolled oats
  • 2 eggs
  • 1/2 cup oat flour (or any flour)
  • 1/4 cup flax meal (optional)
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Directions

  1. In a high speed blender, liquefy the carrot and milk. Pour the milk into a bowl and stir in the oats. Let sit for 20 minutes or overnight.
  2. After 20 add eggs, vanilla and sugar.
  3. In a separate bowl mix together the flour, flax meal, baking powder, baking soda, cinnamon and salt.
  4. Mix the two bowls together. If the batter seems too thick, add milk – one tablespoon at a time – until the consistency is pourable.
  5. Heat a greased griddle or cast iron skillet over medium-low heat. Pour 1/4 cup batter for each pancake. Use the back of a spoon to help spread the pancake so it’s not too thick.
  6. Cook until bubbles appear on top. Flip and cook the other side until lightly browned.
  7. Note: These pancakes tend to brown quickly. Adjust the heat as necessary. You may need to lower the heat and cover the pan if they seem to be browning too quickly.

Swiss Bircher Muesli (Overnight Oats)

My new favorite breakfast! Delicious, Bircher Muesli is a Swiss recipe that precedes overnight oats. It’s basically the same thing, but almost always includes yogurt and grated apples. Traditionally, the oats are soaked overnight in apple juice, but I prefer to soak them in milk, along with all the other ingredients.

Inspired by Pret a Manger

Makes 4 servings

Ingredients

  • 1 cup rolled oats
  • 1 cup almond milk
  • 1/2 cup plain yogurt or greek yogurt
  • 1/4 cup apple juice
  • 1 apple, coarsely grated
  • 1/4 cup golden raisins
  • 1 teaspoon vanilla extract
  • Pinch of cinnamon
  • 2 tablespoons chia seeds (optional)
  • Pumpkin seeds and pomegranate seeds for topping
  • Drizzle with honey (optional)

Directions

  1. Mix all the ingredients (except toppings) in a jar or bowl.
  2. Top with pumpkin and pomegranate seeds.
  3. Allow to soak overnight or at least 3 hours.

Breakfast Pizza

Ingredients

  • 1 pizza ball from pizza dough recipe
  • 1 tablespoon butter, melted (optional)
  • 6 eggs
  • 1 cup grated cheese (I like combo of jack and cheddar)
  • 2 slices of crispy bacon
  • Salt and pepper
  • 1 scallion, chopped

Directions

  1. Pre-heat oven to 475-F.
  2. Press the dough into a 10-12 inch pizza pan or sheet pan.
  3. Spread butter evenly over dough; top with sauce. Poke a few holes with a fork all around pizza.
  4. Place in pre-heated oven and cook until crust is nicely browned.
  5. Meanwhile, scramble eggs into creamy goodness – break all the eggs into a non-stick pan and sit constantly, over low heat until just set.
  6. Remove from oven and top with eggs, cheese, and bacon.
  7. Return pizza to the oven and bake just until the cheese is melted.
  8. Top with scallions.




Sourdough Pancakes

Ingredients

  • 9 oz sourdough starter (fully hydrated at a 60% water/40% flour hydration) (1 cup)
  • 2 tablespoons maple syrup
  • 3 tablespoons neutral oil
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

Directions

  1. Pre-heat a griddle or cast iron pan.
  2. Mix all ingredients in a bowl.
  3. When griddle is hot, pour 1/4 cup pancake and cook until bubbles appear on top of pancakes, turn over. Cook until golden brown.



Granola (Low-fat/Low sugar)

Adapted from Alton Brown’s Granola

Ingredients

  • 3 tablespoons dark brown sugar
  • 3 tablespoons pure maple syrup
  • 1/4 cup neutral oil
  • 1/2 teaspoon kosher salt
  • 3 cups old fashioned rolled oats
  • 1 cup raw sliced almonds

Directions

  1. Preheat oven to 275.
  2. Whisk together brown sugar, maple syrup, vegetable oil and salt in a large bowl. Add oats and almonds and mix well – taking the time to evenly distribute the sugar and oil.
  3. Spread onto a baking sheet and cook for 45 minutes, stirring every 15 minutes.

Fava Beans & Chickpeas with Lemon juice and Crushed Garlic (Foul Mudammas)

Foul Mudammas is a traditional Lebanese breakfast or brunch. It’s typically made with just fava beans, but I like to add garbanzo beans as well. It’s a delicious, lemony, creamy bean dish, rich with olive oil and a nice bite of garlic.
  • 1 can fave beans (see photo below), drained
  • 1 can garbanzo beans, drained
  • 2 cloves garlic, smashed
  • 1/2 teaspoon salt, more to taste
  • Juice of 1 lemon, more to taste
  • 1 tablespoon olive oil, more for serving
  • Fresh tomatoes and parsley for serving

Directions

  1. Smash the garlic with a few pinches of salt with a mortar and pestle. Add the lemon juice; allow it to sit while preparing the beans.
  2. Add beans to a medium pot and barely cover with water; cook until boiling; reduce heat and simmer for 15 minutes to soften beans.
  3. Drain the beans, reserving the water. Return the beans to the pan. Gently smash some of the beans to create a creamy consistency. Add the garlic, lemon juice and olive oil. Taste for salt and lemon. Add water until the desired consistency (I like it soupy, as pictured).
I like Indo European Garbanzo beans because they are small. Any canned Fava beans should be fine.



Lemon Ricotta Pancakes

There are two recipes here – one easier one, by Bobby Flay, and one slightly more involved, by Americas Test Kitchen. Depending on the amount of time you have, both are delicious and very similar in the end result.

Recipe by Bobby Flay

Ingredients

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced

Directions

  1. Preheat a nonstick griddle or pan,
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
  3. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
  4. Whisk the flour mixture into the wet ingredients until just combined.
  5. Brush the hot griddle with butter.
  6. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Recipe by Americas Test Kitchen

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole-milk ricotta cheese
  • 2 large eggs, separated, plus 2 whites (I skip the extra whites)
  • 1/3 cup whole milk (2% is fine too)
  • 1 teaspoon grated lemon zest plus 4 teaspoons juice (I prefer 3 teaspoons juice)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1-2 teaspoons vegetable oil (only needed if sticking to pan)

Directions

  1. Whisk flour, baking soda, and salt together in medium bowl and make a well in the center.
  2. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined.
  3. Gently stir in butter.
  4. Using stand mixer fitted with a whisk (or a hand mixer), whip egg whites on medium-low speed until foamy, about 1 minute.
  5. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.
  6. Gradually add sugar and whip until glossy, soft peaks form, 1 to 2 minutes.
  7. Transfer one-third of whipped egg whites to batter and whisk gently until mixture is lightened.
  8. Using a rubber spatula, gently fold remaining egg whites into batter.
  9. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, wipe out oil, leaving a this film on bottom and sides of pan.
  10. Using 1/4-cup measure (I found 2 tablespoons to be a better amount) portion batter into pan in 3 places. Spread each portion into a 4 inch round.
  11. Cook until edges are set and first side is deep golden brown, 2-3 minutes. Flip and repeat until second side is golden brown.

Healthy Breakfast Muffins

Ingredients

  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 1 cup pumpkin puree or sweet potato puree
  • 2 ripe bananas (or additional 2/3 cup of pumpkin puree)
  • 2 teaspoons vanilla extract
  • 1/3 cup maple syrup (or sugar)
  • 1 egg
  • 1/2 cup milk
  • 1 cup rolled oats
  • 1/2 cup nuts
  • 1 zucchini or carrot, shredded in a box grater or one chopped apple
  • 1 cup garbanzo beans (optional)

Directions

  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large bowl sift together all dry ingredients.
  3. In a food processor, mix dates, oil, banana, pumpkin, vanilla, syrup, egg and 1/2 cup milk.
  4. Into the bowl with the dry ingredients add the oats, nuts, zuchinni, along with the ingredients blended in the food processor. Stir until just combined.
  5. If the mixture seems dry add up to a 1/4 cup more milk.
  6. Bake for 18 minutes.

Note – these muffins are not very sweet. As with any baked goods that are low in sugar, they taste better refrigerated (in my opinion) and don’t taste as good fresh from the oven. Add about 1/2 cup more sugar to make them taste as sweet as traditional muffins.


Overnight Sourdough Waffles

Overnight Sourdough Waffles - Crisp, light, tender and airy, with a hint of tang.
Overnight Sourdough Waffles – Crisp, light, tender, and airy, with a hint of tang. 

Makes 7 waffles

Ingredients

Night before:
  • 2 oz butter (4 tablespoons)
  • 1 cup milk
  • 9 oz sourdough starter (fully hydrated at a 60% water/40% flour hydration) (1 cup)
  • 1 teaspoon salt
  • 1 tablespoon brown sugar, packed
  • 6 oz all purpose flour (1.5 cups)
In the morning:
  • 2 eggs
  • 1/4 teaspoon baking soda

Directions

The night before…

  1. Melt the butter.
  2. Stir in the brown sugar and cold milk and salt.
  3. Add the starter and mix well. Cover and let sit at room temperature 8 hours or overnight.

In the morning…

Start heating a waffle iron.

Add the eggs and baking soda and mix well. Pour 1/2 cup batter into each side of the waffle iron. Mine looks like this.

Makes 3 full and 1 half waffles.