Overnight Buttermilk Oat Bran Muffins

Adapted from King Arthur Flour

These are the most tender, delicious bran muffins ever!

Ingredients

  • 1/2 cup (113g) boiling water
  • 2 cups (43g) wheat bran (not flakes) I use Bob Red Mill’s Oat Bran
  • 1/3 cup (67g) vegetable oil
  • 1 large egg
  • 1 cup (119g) all-purpose flour
  • 1/4 cup (30g) whole wheat pastry flour (or all-purpose) I use King Arthur’s
  • 1/2 cup (99g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (283g) buttermilk (or plain yogurt thinned out with milk)
  • 1/4 cup (53g) brown sugar
  • 1/2 teaspoon cinnamon
  • 1 cup fruit (I like blueberries and banana chunks)
  • Chopped pecans to sprinkle on top (optional)

Directions

The night before:
  1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
  2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
  3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients.
  4. Stir in remaining cereal, then the softened bran mixture.
  5. Cover the batter and refrigerate overnight.
In the morning:
  1. Preheat oven to 375°F for 15 minutes.
  2. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
  3. If using blueberries, fold them into the batter along with the bananas. If not using blueberries, stir the bananas into the batter batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
  4. Sprinkle pecans on top of some or all of the muffins.
  5. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
  6. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Vanilla Custard Oatmeal

Serves 2

Ingredients

  • 1 cup rolled oats
  • 1 cup water
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon brown sugar
  • Pinch of salt
  • Sprinkle of cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter

Directions

  1. In a medium saucepan, bring water, milk, oats, and salt to a boil.
  2. Reduce heat and cook until hot.
  3. Meanwhile, beat an egg and temper it by adding a bit of the hot oatmeal into the bowl with the egg and mix well. Add a bit more hot oatmeal to the egg and then pour the egg mixture into the pot with the oatmeal.
  4. Once oatmeal has reached desired consistency after at least 10 minutes, remove from heat, stir in vanilla and butter, and let stand 2 minutes before serving.
  5. I like to top mine with a chopped date, pecans or walnuts, brown sugar, and a drizzle of cold milk.

Baked Oatmeal Cups

I absolutely love this recipe for baked oatmeal cups! You can eat them on the go as you would a muffin, or enjoy them hot out of the oven in a bowl with milk.

Ingredients

A note about the sugar content –
When refrigerated, these muffins taste perfectly sweet. When they are hot, they tastes almost completely unsweetened.
To serve hot, place one or two muffins in a bowl and break them up. Top with brown sugar or maple syrup, raisins, and a drizzle of milk. Enjoy as you would any other ordinary bowl of oatmeal.
  • 3 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup maple syrup
  • 1 tablespoon brown sugar
  • 1 cup mashed ripe banana (about 2 bananas)
  • 1 1/2 cups milk
  • 2 eggs
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries or chopped apple or 1/2 cup chocolate chips
  • 1/2 cup almonds, pecans or other

Directions

  1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin with butter, oil, or cooking spray.
  2. Mix all the ingredients, except blueberries and nuts, in a bowl.
  3. Fold in the blueberries or mix in chocolate chips.
  4. Fill muffin cups all the way to the top.
  5. Sprinkle nuts on top (or any toppings desired).
  6. Bake for 20-25 minutes or until golden brown and firm to the touch.
  7. Cool for 5-10 minutes, then transfer to a baking rack.
  8. Store in the refrigerator.

Buttermilk Crepes

Recipe from World of Crepes.

Ingredients

  • ¾ cup of all-purpose flour
  • 1 tbsp of melted butter 
  • 1¼ cups of buttermilk
  • 2 tbsp of sugar
  • 2 eggs
  • ¼ tsp of salt

Directions

  1. Combine all ingredients into a blender and mix until well-blended. 
  2. You may also combine them by hand. If combining by hand, mix the eggs and milk separately and combine slowly with the dry ingredients. Mix in the melted butter last. 
  3. Important: Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together. 

Yield: 10 8-inch or 12 6-inch crepes 


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
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons chia seeds
  • 2 cups blueberries, divided (I use 1 cup)
  • 2/3 cup whole natural almonds, divided (I use 1/2 cup)
  • 1.5 cups nonfat or 1% milk (or almond 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

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.

Overnight Oats (Swiss Bircher Muesli)

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

2- 4 servings

Ingredients

  • 1 cup rolled oats (or granola)
  • 1 cup milk (or almond milk)
  • 1/2 cup plain yogurt
  • 1/4 cup apple juice
  • 1/2 large apple, coarsely grated (I use a large grater)
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon
  • 1.5 tablespoons chia seeds
  • 1/4 cup golden raisins
  • 1 tablespoon honey, more to drizzle on top
  • Pumpkin seeds or sliced almonds and pomegranate seeds for topping

Directions

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


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.



Simple Granola

Adapted from Alton Brown’s Granola

Ingredients

  • 3 tablespoons dark brown sugar
  • 3 tablespoons pure maple syrup
  • 1/4 cup oil
  • 1/2 teaspoon kosher salt
  • 3 cups old fashioned rolled oats
  • 1 cup nuts (my favorite is a mix of raw pumpkin seeds and raw sliced almonds)
  • 1/2 cup unsweetened shredded coconut

Directions

  1. Preheat oven to 275.
  2. Whisk together brown sugar, maple syrup, vegetable oil, and salt in a large bowl until well combined.
  3. Add oats, nuts, and coconut and mix well.
  4. Spread onto a baking sheet and cook for 45-60 minutes until golden brown, stirring after 30 minutes.

Lemon Ricotta Pancakes

There are two recipes here – one by Americas Test Kitchen and an easier one by Bobby Flay. Depending on the amount of time you have, both are delicious.

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. Using 1/4-cup measureportion batter into pan in 3 places. Spread each portion into a 4 inch round.
  7. Cook until edges are set and first side is deep golden brown, 2-3 minutes. Flip and repeat until second side is golden brown.

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 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.