Yet Another Overnight Oats Recipe

I LOVE overnight oats. They’re healthy. They’re easy. They’re delicious! The whole mini mason jar is a cute idea, but to me that adds to the clean up. So, I made a bulk recipe that will feed Turner, myself and Stew in a glass Tupperware container. Mix it, put a lid on it, and BOOM! Breakfast is served.

Serve it up in the morning with your favorite toppings, and you’re set!

 

Overnight Oats
A quick and delicious breakfast that's ready when you are!
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Ingredients
  1. 2 C. unsweetened almond milk
  2. 1/4 C. plain greek yogurt
  3. 1 Tbsp maple syrup
  4. 2 tsp cinnamon
  5. 4 cup glass storage container with lid
  6. 1 Tbsp chia seeds
  7. 2 C. quick cooking oats
Instructions
  1. Whisk together all ingredients, except the oats, in a 4 cup glass container with lid. Place in the fridge overnight and breakfast will be ready when you are!
Little Baby Watson http://littlebabywatson.com/

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Ginger Granola

I adore granola. I love trying all different kinds. Recently, I bought a ginger granola from Whole Foods. It was so delicious that I thought I’d try to create my own version. It tastes just like it, maybe even better! This would even be a great basic granola recipe if you left the ginger out too! Hope you like it!

Ginger Granola
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Ingredients
  1. 1 tsp vanilla extract
  2. 3 Tbsp coconut oil
  3. 4 Tbsp sweetened condensed milk
  4. 2 cups quick cooking oats
  5. 1/2 cup slivered almonds
  6. 1/4 cup sunflower seeds
  7. 1/4 cup pumpkin spice (or regular) pumpkin seeds
  8. 1/2 cup coconut flakes
  9. 2 tsp powdered ginger
  10. 1 tsp ground cinnamon
  11. 1/4 cup coconut sugar
  12. pinch of salt
Instructions
  1. Preheat oven to 325*F. In a small bowl, combine the vanilla, coconut oil, and condensed milk. Set aside.
  2. In the bowl of a standing mixer, combine the remaining ingredients. Stir to combine.
  3. Pour in the wet ingredients and mix on low until all of the granola is coated evenly.
  4. Spread evenly on a sheet pan.
  5. Bake for 25 minutes, flipping halfway. Cool completely and store in an airtight container.
Little Baby Watson http://littlebabywatson.com/

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Baking Cookies

The other day, I invited Turner into the kitchen to help me bake his favorite cookies. Here’s the original recipe, although I’ve made a few changes over time. I’ll put an updated recipe below so you can be the judge of which is better!

Usually, Turner drags his kitchen helper into the kitchen to play in the sink or play with dried beans (he likes to fill different size containers with the beans). But this time, it was to bake! He was loving it.


I’ve been dreaming of the day I’d have my own little munchkin to cook and bake with me! I really love this age. Turner is so much fun! He’s my little buddy. We do everything together. He’s turning into such a big boy right before my eyes!

Banana Oatmeal Cookies
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Prep Time
8 min
Cook Time
17 min
Prep Time
8 min
Cook Time
17 min
Ingredients
  1. 2 medium ripe bananas
  2. 2 1/2 cups quick cooking or old fashion oats
  3. 1 Tbsp cocoa powder
  4. 1 tsp baking powder
  5. 1/3 cup agave nectar
  6. 1 tsp vanilla
  7. 1/2 cup unsweetened almond milk
  8. 1 egg, lightly beaten
  9. 1/4 cup peanut butter
  10. 1/4 cup mini chocolate chips or raisins
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Mash bananas with a fork in the bowl of a standing mixer. Add the rest of the ingredients, except chocolate chips, and mix until combined. Stir in chocolate chips.
  4. Use a large ice cream scoop to place mounds of dough onto your lined baking sheet. Gently press down to flatten a bit.
  5. Bake for 17 minutes or until firm on the outside and still soft on the inside.
  6. Allow to cool slightly before enjoying!
Notes
  1. Cool completely and keep in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Little Baby Watson http://littlebabywatson.com/

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Nutty Banana Bread Granola

This granola is AMAZING. I am always on the search for great granola recipes that aren’t packed with sugar! I recently found a recipe that sounded yummy. The original can be found here. I made a few changes that added some protein and were “toddler friendly” since Turner loves yogurt parfaits!

I start by combining the oats, pecans, and cinnamon in the standing mixer. I just give that a quick mix to incorporate the dry ingredients. Then, on the stove, I heat the mashed banana, maple syrup, brown sugar, coconut oil, and almond butter, just until they’re well combined.

After that’s combined, I pour it into my mixer and mix until the oats are completely coated with the wet ingredients. I spread it out on a baking sheet and pop it in the oven for 30 minutes.

And, there you have it! A delicious granola recipe for everyone in the family!

Nutty Banana Bread Granola
A nutty and protein packed granola recipe for the whole family!
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Ingredients
  1. 3 cups quick cooking oats (or old fashioned)
  2. 1 tsp. cinnamon
  3. 1 cup chopped pecans
  4. 1 ripe banana, mashed
  5. 1/3 cup maple syrup
  6. 1 Tbsp brown sugar
  7. 2 Tbsp coconut oil
  8. 2 Tbsp almond butter
Instructions
  1. Preheat oven to 350 F.
  2. In a small saucepan, combine the mashed banana, syrup, brown sugar, oil, and almond butter. Heat over medium-low heat until sugar and oil have melted and the mixture is combined.
  3. In the bowl of a standing mixer, combine oats, cinnamon, and pecans.
  4. With the mixer on low, pour in the wet ingredients. Mix until well combined and oats are completely coated.
  5. Spread onto a baking sheet and bake for 30 minutes (stirring halfway through) until the granola is dry and golden brown.
Notes
  1. Let cool completely and store in an airtight container in the fridge.
Adapted from The Messy Baker
Adapted from The Messy Baker
Little Baby Watson http://littlebabywatson.com/

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Frittata Cups

Life has been a bit busy lately. I feel like I haven’t had time to plan a solid meal for any of us! I definitely always have frozen purees on hand for Turner, but he’s getting a bit picky when it comes to food! He LOVES peanut butter sandwiches, anything with sweet potatoes, bananas with avocado, and oatmeal. Those are pretty much the staples around here. But, in an effort to keep him NOT picky, I’m committed to making him different foods that will peak his interest.

I made a batch of Frittata Cups this morning. He loves them and they’re perfect for “make ahead” healthy meals. I keep them in the freezer and just take one out and put it in a container in the fridge the night before! They couldn’t be easier to make. I start by cooking the frozen potatoes until they’re browned, about 5 minutes. Then I add a diced zucchini, and cook one more minute until it’s softened.

I pour that onto a plate to cool while I prep the rest of the ingredients. In a large bowl, I whisk together the eggs, water, yogurt, salt & pepper. Once that’s combined, I stir in the veggies and cheese.


Finally, I use a quarter cup measure to scoop the mixture into a muffin tin lined with silicone baking cups.
  I cook them for 30 minutes at 350F until they’re nice and firm. YUM!

Stew and I actually eat them too. They’re great for him because he leaves early in the morning for work. So he just pops them in the microwave and has breakfast on the go!

Frittata Cups
A yummy and healthy make-ahead breakfast!
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 cup frozen Ore-Ida Potatoes O'Brien
  3. 1 small zucchini, diced
  4. 6 eggs
  5. 2 tablespoons water
  6. 1/4 cup plain Greek yogurt
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
  9. 1/2 diced feta cheese
Instructions
  1. Preheat oven to 350F. Heat 1 tablespoon olive oil in nonstick skillet over medium heat. Add 1 cup frozen potato mixture to the pan in an even layer. Cook for 5 minutes, turning every minute or so. Add diced zucchini to the pan. Cook one minute, stirring occasionally, until zucchini softens. Transfer vegetables to a plate to cool slightly.
  2. In a large bowl, whisk together eggs, water, yogurt, salt, and pepper. Stir in vegetable mixture and feta cheese. Line a muffin tin with silicone baking cups (paper liners get wet and stick to the eggs). Use a 1/4 cup scoop to fill muffin tins. Bake for 30 minutes, or until firm through center.
  3. Let cool completely. Store in an airtight container in the fridge for three days or in the freezer for three months.
Little Baby Watson http://littlebabywatson.com/

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Last Minute Gift Idea

It’s hard to believe it’s Christmas Eve Eve already! We have been busy busy! Tomorrow we are going to my grandparents’ house, and Wednesday we will go to my mom and stepdad’s house.

Our family doesn’t really do big presents. We either do a secret santa, or a little homemade gift. So I put together a few gift jars for my family and thought I’d share! I used my Breakfast Cookie recipe, because I had everything on hand. I feel like everyone is done eating cookies and unhealthy things by the time Christmas rolls around, so I’d rather give them a little “healthy” cookie option!

This is what I did:

  • I made a wax paper funnel to pour the ingredients into mason jars.
  • Layer 3/4 cup oats on the bottom
  • Then add 1/2 tsp baking soda and 1/2 tsp baking powder
  • Sprinkle 1 Tbsp chia seeds
  • Add 1/4 cup craisins and 2 Tbsp chocolate chips
  • Top with 1/2 cup almond meal
  • Print labels for the front.
  •  Write the directions on little cards and tie them to the jars with red yarn.

Here are my directions:

  • Preheat oven to 350F
  • Pour cookie mix into the bowl of a standing mixer.
  • Add 1 mashed banana, 1/4 cup unsweetened apple sauce, 1 Tbsp maple syrup, 1 heaping Tbsp peanut butter.
  • Mix until combined
  • Line baking sheet with parchment paper
  • Use large ice cream scoop to place 6 mounds on parchment paper
  • Press gently to flatten
  • Bake for 12 minutes or until edges are firm and start to brown

These are the perfect way to show someone you care without spending a lot of money! Merry almost Christmas!

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Food Prep

This was a weekend of major food prep! This is a “chemo week“, so I like to get as much done in advance as possible. We have Supper Club (Standing Rib Roast Recipe to come!) tonight, so yesterday was the big “prep day”.

The first few chemo treatments, Stew was sick for a solid 4 days, so I didn’t worry too much about food. It was mainly chicken soup and saltines all week. But since he started his acupuncture and chinese herbs, he is a hungry beast (yay)! Now I actually have to plan meals for the week! On top of that, Turner is eating me out of house and home! This kid could eat NON-STOP!!!

Needless to say, I have to have healthy snacks on hand for him AND Stew (and me, of course)! So This was what I made yesterday:


Banana Raspberry Muffins (My changes: No sugar. Half whole wheat pastry flour and half spelt flour)
Pumpkin Muffins (My changes: No sugar, no frosting, honey could be replaced with maple syrup)
Zuchinni Tots (My changes: quadrupled recipe to freeze them, used LARGE muffin cups, and added a large shredded turnip to the mix)

This morning, I made breakfast burritos to freeze so we have a quick and healthy breakfast when we’re on the go! Here is my recipe.






Freezer Breakfast Burritos:
Makes 5 burritos

5 tortillas
6 eggs
1/4 tsp salt
1/4 tsp pepper
1 Tbsp vegetable oil
4 Applegate frozen turkey breakfast sausage links
1 cup Ore-Ida frozen potatoes, peppers and onions
2 Tbsp salsa, plus extra to top
1/4 cup shredded cheddar cheese, plus extra to top
1 Tbsp goat cheese

Heat 1 Tbsp vegetable oil in a large nonstick skillet (I used cast iron) over medium heat. Cook potatoes and sausage according to package instructions (basically until softened and browned). Slice sausage into bite size pieces and return to pan. Whisk eggs, salt, and pepper up in a bowl. Add eggs, salsa, goat cheese, and cheddar to the pan. Let eggs set for about 1 minute. Use a rubber spatula to move eggs around the pan, about every minute, until they are cooked through.

Divide egg mixture into 5 even sections. Lay out one square of foil and lay tortilla on top. Spoon one section of filling onto the tortilla. Top with extra salsa and shredded cheese. Tuck the sides in and roll up (seam side down). Roll the foil up around it. Repeat with remaining tortillas and filling. Place tortillas in a large ziplock bag and freeze.

To re-heat in the morning: Remove foil, wrap burrito in paper towel, microwave, using the quick defrost button, for 90 seconds to 2 minutes. Time and setting will vary depending on your microwave! If you have more time, you can always keep the burrito in foil and warm in the oven.

Hope you have a wonderful week!

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Tropical Crunch Oatmeal

My neighbor is an amazing photographer. He came over Sunday morning to give me some photography tips, so I had to throw a quick meal together! Coincidentally, my stepdad texted me a picture of the oatmeal my mom had made him. It looked delicious! So I called her to see what she put in it. I added a few twists of my own, and voila! My version of a tropical crunch oatmeal! It is SUPER easy and packed with tons of flavor. The perfect way to dress up your oatmeal! And take a load of this photo! I feel like a professional now 😮

IMG_0937
Tropical Crunch Oatmeal
Serves 1

1 serving oatmeal of your choice
1/4 cup raw walnut pieces
1/4 cup frozen pineapple chunks
1 tsp coconut oil
1 tsp brown sugar
1/2 tsp chia seeds
1 tsp coconut flakes
1 tsp honey

Cook oatmeal (I used quick cooking oats) according to the package instructions. Pour oatmeal into serving bowl and set aside. Meanwhile, heat a nonstick skillet (I used my trusty cast iron skillet) to medium heat. Toast the walnuts for about 4-5 minutes, stirring occasionally, until crunchy. Remove and set aside.
In the same skillet, add oil, brown sugar, and pineapple. Stir until sauce thickens and coats the pineapple, about 3 minutes.
Sprinkle oatmeal with chia seeds, coconut flakes, walnuts, and pineapple. Drizzle the top with honey. Enjoy!

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Breakfast Burrito

Wow…this is delicious. The best part about having a food blog is that I get to eat the creations after I finish shooting them! I’m always looking for more exciting breakfast ideas. Usually, I’ll just have a bowl of cereal with some fruit, because it’s quick! But, when I have a few extra minutes, I like to make a wholesome breakfast. This wrap is bursting with flavor. It has the salty prosciutto, the tangy goat cheese, and the sweet and spicy pepper relish. The textures are amazing too! There’s a little crunch from the prosciutto mixed with the creaminess of the goat cheese and avocado. It truly is mouthwatering!

IMG_0919
Breakfast Burrito
Makes 1 Sandwich

1 spinach wrap
1 slice prosciutto
1 Tbsp pepper relish
1 Tbsp goat cheese
1/2 avocado, sliced
1 egg, beaten
1/8 tsp salt
1/8 tsp pepper
1/4 cup spinach

Heat nonstick skillet to medium heat. Cook the prosciutto on both sides until crisp (just like bacon). Meanwhile, spread the pepper relish and goat cheese onto the center of your wrap. Place the avocado down the center of the wrap. Once, the prosciutto is crisp, place on top of the goat cheese.
In a separate bowl, beat the egg with the salt and pepper. Stir in the spinach. In the same skillet, cook the egg on both sides until no longer runny. Place the egg on the center of the wrap.
Fold the top and bottom of the wrap over the eggs, and start rolling from the long end until you have a burrito.

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Protein Breakfast Cookie

I call these cookies, because they’re just as good. But there’s really nothing “cookie-like” about these, other than their shape. They don’t have butter, sugar, flour, or anything “cookie-like” in them! They ARE, however, full of protein and flavor. They’re the perfect option for a quick snack or a breakfast on the go.

Having a small baby and a full time job makes it difficult to get a good meal in. Turner is getting much better with age. I can sit him in his high-chair while I cook, and he just watches me. But I definitely still have a million things to do in a day! So this is my go-to breakfast or snack! 

 

Protein Breakfast Cookie
Yields 6
The perfect on-the-go breakfast or snack!
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Ingredients
  1. 1 medium ripe banana, mashed
  2. 1/4 cup unsweetened applesauce
  3. 1 Tbsp maple syrup
  4. 1 heaping Tbsp almond butter
  5. 3/4 cup quick cooking oats
  6. 1/2 cup almond meal (I used Trader Joe's brand)
  7. 1/2 tsp baking powder
  8. 1/2 tsp baking soda
  9. 1 Tbsp chia seeds
  10. 1 Tbsp cinnamon
  11. 1/2 cup diced apricots
Instructions
  1. Preheat oven to 350°F. Mash banana in a small bowl with a fork. Add to standing mixer. Add applesauce, syrup, and almond butter to the banana and mix until well combined. In a separate bowl stir together oats, almond meal, baking powder, baking soda, chia seeds, and cinnamon. Turn mixer on low and add in dry ingredients. Fold in apricots (you can add other things like raisins, dried cranberries, dried apples, sunflower seeds, etc). Use a 1/4 cup ice cream scoop to place mounds of dough onto a cookie sheet lined with parchment paper. Bake for 17-18 minutes until outside starts to brown and they are cooked through the center. Recipe makes 6 large cookies. Store in airtight container in fridge for 4 days or in freezer up to 4 months.
Little Baby Watson http://littlebabywatson.com/
 

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