breakfast on the go

My favorite Overnight Oats recipe

~ accidentalmommysite ~ 16 Comments

Overnight oats are super easy to put together, and a great option for breakfast on the go. It is very quick to prep and took me under 10 min. Super delicious and even my picky 2.5 year old daughter loved it.

Here is my favorite recipe:

  • 6 or 7 tablespoons of Quick cook Steel cut oats
  • 2 tablespoons of Granola with almonds and coconut
  • 1 tablespoon Crofters fruit spread ( Super Fruit or Strawberry, these Crofter’s fruit spread flavors have no added sugar and are made of just organic fruit).

I like to recycle old Crofters jars and use them for overnight oats. They are the perfect size and hold just the right amount.

Start with oats, as the bottom layer, granola and top with Crofters fruit spread. Add milk, or any milk substitute. I like to add enough to cover the oats and granola.

Good for 5 days in the fridge.

Enjoy Mommas!

PS: Follow me on Instagram @husna_theaccidentalmommy and on Twitter @husnathompson1

Pumpkin, Fruit medley Oatmeal muffin

~ accidentalmommysite ~ 2 Comments

Hello November! It’s chilly and snowy out there which is perfect  weather for baking. I find breakfast options in the morning during the week can be hard to find. I am always in a hurry to get out the door and don’t have time to sit down for breakfast. So I have being experimenting with a couple of different muffin recipes that I found online. The muffins always looked great but sometimes they would be a tad bit on the dry side. This last batch that I made though was super moist and delicious. Here is my recipe: 

Prep time 15 min

Cook time : 30 to 35 min

Yield : 12 mini muffins 

Ingredients 

Dry ingredients 

1.5 cup flour

3/4 cup oats 

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

Wet ingredients 

2 eggs

1 cup pumpkin puree

1 cup coconut sugar

1/2 tsp vanilla

1/3 cup melted coconut oil

2 cups frozen fruit- thawed ( I used blueberry, cherry mango mix)

  • Mix the dry and wet ingredients (except the frozen fruit) in separate bowls. 
  • Combine wet and dry mix into one bowl and fold in the thawed fruit.
  • Line muffin tray with muffin cup liners and brush with coconut oil.
  • Pour batter into lined muffin cups.
  • Bake in preheated oven at 350 degrees Fahrenheit for approximately 30 to 35 min. Cook till the middle of the muffin is no longer wet.
  • Cool and serve!

I kept these muffins in the fridge for up to 5 to 6 days. I warmed them up prior to eating and they were moist and delicious. My picky 2 year old daughter loved them!

This is going to be my go to #breakfastonthego recipe. What is your go to recipe?  

Happy Baking!