Slow Cooker Overnight Maple Oats

Overnight Oats 

Only slightly altered from Eating Well's Overnight Oats

Gluten, Dairy, Egg, Nut free

Serves 8 1-cup servings

**4 WW Pts Plus

Ingredients 
(I used all organic ingredients)

2 cups Gluten Free Steel Cut Oats, I used Bob's Red Mill (not the same as old fashioned oats!)

8 cups water
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp maple extract
1/4 tsp salt

Directions

1. Pour all ingredients into slow cooker.

2. Set slow cooker to low for 7 to 8 hours.

Nutrition Info According to Eating Well Website 
**4 Pts Plus
Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 6 g protein; 9 g fiber; 77 mg sodium; 195 mg potassium.

NOTE****from Mary: I add a little brown sugar and we don't add the apricots. It's actually really yummy & it makes your house smell AMAZING! We make this all the time.

Almond Granola

 My friend made this for me and it is so yummy. It's even yummy to just snack on plain.

*Sometimes I do 1 1/2 times this recipe or double it. If you double it you may want to use two pans.

 

1/4 c. brown sugar

1/3 cup honey

1/3 cup oil (one thing I do is to measure the oil first, then the measuring cup is oily and the honey slides right out)

1/4 t. salt

1 t. vanilla

1 t. almond extract

4 cups old-fashioned oats

1/2 cup sliced almonds

1/2 cup slivered almonds (or you can use just one cup of one kind or almonds if you don't have both)

Mix sugar, honey, oil, salt, vanilla, almond extract. Add to oats and almonds and mix well. Spread mixture on a greased rimmed baking sheet or jelly roll pan. Bake at 300 degrees for 10 minutes, then stir. Bake another 10-12 minutes or until very lightly browned, stir again and let cool completely, then store in a covered container or Ziplock.

Chunky Monkey Pancakes {Banana Chocolate Chip Pancakes with Peanut Butter Syrup}

Recipe by Our Best Bites
I found this recipe the other day and have made it about 4 times in two days, these are DELICIOUS!!!

1 1/2 C flour
3 Tbs sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 C buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large or extra large egg
2 small-med ripe bananas
1/4 C mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
Cooking Spray or butter for pan

1 C maple syrup
1/2 C peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.


For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6") and 2 T for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield:
28-30 2-3" pancakes (using 1/8 C batter measure)
14-15 4-6" pancakes (using 1/4 C batter measure)

Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.

Ham and Egg Cups

6 slices of deli ham

1/2 finely chopped green onion

2 cups shredded cheddar cheese, divided

6 eggs

1 ( 8 oz ) container plain yogurt

2 Tbsp minced fresh parsley

 

Place one ham slice into lightly grease 10 oz. ramekin, custard cup or muffin pan (May use 1/2 container yogurt if only making 6 muffin cup ones).  Sprinkle with onion.  (Note: you can lightly saute finely chopped regular onion and sliced fresh mushrooms together and place into ham cups).  Sprinkle with 1 cup of the cheese or amount to your own taste.

In bowl, beat eggs and yogurt until blended; pour into cups.  Sprinkle with parsley and the remaining cheese.  Bake, uncovered, at 350 degrees for 25-30 minutes or until knife inserted near the center comes out clean.  Gently lift out of muffin pan and serve immediately with hash browns, toast and fresh fruit.

(Can use any combination of cheeses or sauteed veggies, or even just add one egg to each ham cup).

Buttermilk Syrup

2 cubes butter

1 ½ cups sugar

1 cup buttermilk

(I use the powdered buttermilk. 4 Tbsp. powder with 1 cup water)

1 tsp. baking soda

1 tsp. vanilla

Combine first 3 ingredients in saucepan until boiling. Take off heat and add baking soda and vanilla. Serve with your favorite breakfast, and enjoy.

Honey Puff German Pancakes

2 Tbsp. butter

6 eggs

½ pkg. cream cheese

1 cup milk

3 Tbsp. honey

1 cup flour

½ tsp. salt

½ tsp. baking powder

Preheat oven to 400*. Place butter in 9x13 baking dish and place in oven until butter sizzles. (You can just spray pan really good with Pam instead of doing this) Place remaining ingredients into a blender and blend until smooth. Remove pan from oven and immediately pour batter into it. Bake until puffed and dark golden brown, about 20 to 25 minutes. Serve warm with desired toppings. Fruit, powdered sugar, jam, whipping cream, and your favorite syrup.(I usually double this and put it in two 9x13’s I still have to mix it one at a time because they won't fit my blender at the same time.)

Stuffed Strawberry French Toast

An Easter brunch family tradition!

Texas Toast:
Cook it how you normally would cook french toast (we use, eggs, milk, vanilla, cinnamon and nutmeg).

Cream Cheese Filling:
 1 cup cream cheese (any kind, normal or low fat, whatever works), an 8 oz pkg
 1/2 cup powdered sugar
1 tsp. vanilla
1 tsp. (or more if you want) cinnamon

  Mix with a hand mixer. Spread a thin layer on each side of the toast. Put sliced strawberries in side and sandwich it together. Top with syrup & enjoy!





 Cinnamon Syrup:
1/4 cup water
1/4 cup corn syrup
3/4 cup brown sugar
1/4 tsp. cinnamon
1/4 cup butter
  Boil 1 minute and serve. Store in fridge.