You’re gonna love this microwaved ham cheese omelet on those crazy BUSY days! Mix it up, cook for 1-2 minutes in the microwave, and BOOM… a delicious breakfast is served! Perfect for those mornings when you want a yummy breakfast, but don’t have much time to make it.

It all started last November… we were doing a COMPLETE kitchen remodel, so I was cooking all our meals without a kitchen. I ended up with a small table set up in our dining room, which held our coffeemaker, toaster and our old microwave.

That’s it. One electric outlet. One microwave…or THREE MONTHS! My husband and I both work from home, so all 3 meals every single day had to be cooked without a kitchen. Happy to tell ya, we survived, and we had several of these quick microwaved ham cheese omelets during the construction!

Scroll Down For A Printable Recipe Card At the Bottom Of the Page

Necessity Is The Mother Of Invention, Right?

Needless to say, we ate a lot of cereal, toast, and microwaved oatmeal for breakfast. That is, UNTIL I learned how easy it is to microwave eggs and use them to make a microwave  egg breakfast sandwich! I experimented around with another way to quickly make eggs in the microwave and came up with this really quick microwaved ham cheese omelet.

If you would like the convenience of making an incredibly quick and delicious ham and cheese omelet before sending the kids off to school or rushing out the door to work, then this one is for YOU! This single serving microwaved ham cheese omelet tastes great, and is so EASY to put together, you will be pleasantly surprised! Plus… it only takes between 1-2 minutes to cook!

I know traditional omelets are lovely elongated filled bundles of egg goodness, but THIS one is cooked in a custard sized dish (or a mug). It’s a non-traditional size, but still contains all the ham and cheese goodness found in a “normal” omelet!

Here’s How EASY It Is To Make A Microwaved Ham Cheese Omelet:

Spray a custard sized microwaveable dish with cooking spray (bottom and sides).  Crack two eggs into dish, and add water, salt and pepper. Mix the ingredients together with a fork until combined (notice I even used a plastic fork during the remodel- hey, whatever is easy!).

Cut a couple thin slices of ham into small pieces (I used thinly sliced deli ham – if using a piece of ham from a large piece of ham, cut it into very small cubes). Grate cheddar cheese. Add the ham pieces and grated cheddar cheese to the egg mixture, and stir to combine. This only takes a minute to get ready, and then all you need to do is microwave it!

Time For the Microwave!

Once the ingredients are mixed together, place the dish in the microwave. Microwave on high for 1-2 minutes, or until it is cooked through in the center (mine cooked in 1 minute 45 seconds). It looked like the photo below after I took it out of the microwave. See how the eggs puff up a bit when they cook?

Since microwave temps do vary a bit, check the omelet after one minute. If there is still liquid present, stick it back in the microwave for another 30-45 seconds, then check it again.

Once it is finished cooking, it is ready to eat!  Grab a fork (hopefully NOT a plastic fork), and dig in.  As you can see in the photo below, I took it up to my office and ate it. The eggs come out fluffy, the cheese is melted, and the ham makes it perfect! DELICIOUS!

I love the convenience and the taste of this microwaved ham cheese omelet, and I hope you will, too! It sure is a real timesaver on busy mornings, and the cleanup is simple!

Looking for More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wide variety of breakfast recipes you might enjoy, including:

• Crispy Homemade Hash Browns
• Lemon Ricotta Pancakes
• Cranberry Orange Muffins
• Cinnamon Chip Scones

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

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Microwaved Ham and Cheese Omelet

Prep Time

3 mins

Cook Time

2 mins

Total Time

5 mins

 

You're gonna love this microwaved ham cheese omelet on those crazy BUSY days! Mix it up, cook for 1-2 minutes in the microwave, and BOOM... breakfast is served!

Category: Breakfast

Cuisine: American

Keyword: ham and cheese omelet

Servings: 1

Calories Per Serving: 318 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 eggs (large)
• 1 Tablespoon water
• Pinch salt and pepper (to taste)
• 2 Tablespoons deli ham (cut into small pieces)
• 2 Tablespoons grated sharp cheddar cheese

US Customary - Metric

Instructions

1. Spray a custard sized microwave-safe dish with cooking spray (bottom and sides).  Crack two eggs into dish, and add water, salt and pepper. Mix ingredients together with a fork until combined.

2. Cut a couple thin slices of ham into small pieces (I used thinly sliced deli ham - if using a piece of ham from a large ham, cut it into very small cubes). Grate cheddar cheese.  Add ham pieces and grated cheddar cheese to egg mixture, and stir well, to combine. 

3. Place dish in microwave. Microwave on high for 1-2 minutes, or until it is cooked through in the center (mine cooked in 1 minute 45 seconds). Since microwave temps vary a bit, check the omelet after one minute. If there is still liquid present, stick it back in the microwave for another 30-45 seconds, then check again. When done, remove from microwave... and enjoy!

Nutrition Facts

Microwaved Ham and Cheese Omelet

Amount Per Serving (1 g)

Calories 318 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Cholesterol 377mg126%

Sodium 663mg29%

Potassium 206mg6%

Carbohydrates 1g0%

Protein 24g48%

Vitamin A 775IU16%

Calcium 266mg27%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Triple Berry Streusel Coffeecake with blackberries, raspberries and blueberries, and topped with a buttery crumb topping is a perfect breakfast or brunch treat!

I found the recipe for this triple berry streusel coffeecake while searching for breakfast ideas in my old trusty recipe card file box.  I’ve had these old recipes for many, many years, and quite literally just happened upon this one. I thought it sounded like a great coffeecake for a breakfast or brunch with a crowd, so decided to give it a try.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Where Did This Recipe Originate?

The original recipe was called “Hawthorne Street Cafe Coffeecake”, and I believe it originated with a small restaurant in Portland that has since gone out of business. This coffeecake was one of their most requested dishes!

The recipe was cut from a newspaper and I had taped it to a 3×5 card years ago, but no source was given. The recipe “might” have come from The Oregonian newspaper, but my search of their recipes turned up nothing by this name. I decided to make this breakfast cake, but where the original recipe only used Marionberries, I substituted three berries: blackberry, raspberry and blueberry!

The recipe uses FROZEN berries (to ensure a moist cake), and I just happened to have a large bag of all three in my freezer (thanks to my husband buying them at the store).  The recipe is very easy, and the results? OUTSTANDING! Here’s how to make this treat that serves 12.

How To Make Triple Berry Streusel Coffeecake

To make the streusel topping, place brown sugar, quick cooking oats, flour, cold butter and cinnamon in a medium sized bowl. Using a pastry blender, cut butter into the other ingredients until mixture is crumbly (and butter becomes about the size of peas). Set aside. NOTE: You can also blend these ingredients until crumbly in a food processor, if desired. 

Make the coffeecake batter in a separate bowl by first combining flour, quick cooking oats and baking powder. In a separate bowl, blend melted butter, brown sugar, egg, vanilla and milk.  Add the flour mixture to the butter mixture, and stir until ingredients are fully combined.

Spoon the coffeecake batter into a very well greased (bottom and sides) 10 inch springform pan.  Spread the batter out, to completely cover the bottom of the pan.

Place the FROZEN (not thawed) berries on top of the batter, and spread out to evenly cover batter. (Why use FROZEN berries? Frozen berries help ensure the triple berry streusel coffeecake is moist).

Sprinkle the fruit with the streusel topping, dispersing evenly over the top of the coffeecake to cover.

Baking The Triple Berry Streusel Coffeecake

Bake the coffeecake in a preheated 350° F. oven for 1 hour, or until completely done in the center.  You can test its doneness by inserting a toothpick into the center of coffeecake. If it comes out clean, it is done.

When done, transfer coffeecake to a wire rack, and let it cool in the pan for 30 minutes. Once cooled, run a butter knife around the edges of pan, then carefully open the pan by releasing latch and remove pan.

Time To EAT!

After the triple berry streusel coffeecake has completely cooled, it is ready to serve.  See that layer of berries? They taste so fresh, and really help keep this coffeecake moist! Grab a knife, cut yourself a big ol’ slice, sit back and enjoy this delicious treat!

I wrapped several pieces up really well and put them in our freezer to enjoy another day. I am happy to report that even on Day 3 after making this triple berry streusel coffeecake, the pieces were still moist and absolutely delicious!

By the way… if you enjoy coffeecake, be sure to check out my recipes for Pumpkin Streusel Coffeecake, Old Fashioned Crumb Coffeecake, or Hummingbird Cake.  Throw in a good strong cup of coffee to drink, for good measure, and you’ve got yourself a yummy breakfast!

I hope you really enjoy this triple berry streusel coffeecake. It TRULY is delicious!  I’m looking forward to making it again in a few weeks when my sister and brother-in-law come up for a visit!

Thank you for stopping by, and I hope you will come back again soon for more delicious recipes. Don’t forget, you can check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a wonderful day.

Looking For More COFFEECAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious coffeecake recipes for you to check out, including:

• Banana Streusel Coffeecake
• Crescent Roll Coffeecake
• Pumpkin Streusel Coffeecake

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a wonderful day… make it a GOOD one!

Original Recipe Source: unknown (possibly The Oregonian newspaper)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Triple Berry Streusel Coffeecake

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Triple Berry Streusel Coffeecake with blackberries, raspberries and blueberries, and topped with a buttery crumb topping is a perfect breakfast or brunch treat!

Category: Breakfast

Cuisine: American

Keyword: triple berry streusel coffeecake

Servings: 12 servings

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup brown sugar , firmly packed, divided use
• 2 cups all purpose flour , divided use
• 1½ cups quick cooking oats , uncooked, divided use
• 1 cup butter (2 sticks) , divided use
• 2 Tablespoons baking powder
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 3 cups frozen blackberries, blueberries, raspberries (or 3 cups blackberries)

US Customary - Metric

Instructions

To Make Streusel Topping:

1. Place ½ cup brown sugar, ½ cup oats, ½ cup flour, ½ cup cold butter and cinnamon in a medium sized bowl. Using a pastry blender, cut butter into the other ingredients until mixture is crumbly (and butter becomes about the size of peas).  NOTE: You may also choose to blend these ingredients until crumbly in a food processor, if desired. Set aside.

To Make Coffeecake Batter:

1. Make coffeecake batter in a separate large bowl by combining remaining flour, oats and baking powder. In another bowl, blend melted (remaining) butter, brown sugar, egg, vanilla and milk.  Add flour mixture to the butter mixture, and stir until ingredients are fully combined.

To Assemble Coffeecake:

1. Spoon the coffeecake batter into a very well greased (bottom and sides) 10 inch springform pan.  Spread batter out to completely cover the bottom of the pan. Place the FROZEN (not thawed) berries on top of the batter, and spread out to evenly cover batter. Sprinkle the fruit with the streusel topping, dispersing evenly over the top of the coffeecake to cover.

2. Bake coffeecake in a preheated 350° F. oven for 1 hour, or until done in the center. You can test doneness by inserting a toothpick into the center of coffeecake. If it comes out clean, it is done. When done, transfer coffeecake to a wire rack, and let it cool in the pan for 30 minutes. Once cooled, run a butter knife around inside edge of pan, then carefully open pan by releasing latch to remove outside form. After coffeecake has completely cooled, it is ready to serve. Slice into 12 pieces, and enjoy!

Nutrition Facts

Triple Berry Streusel Coffeecake

Amount Per Serving (1 slice)

Calories 348 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Cholesterol 55mg18%

Sodium 154mg7%

Potassium 374mg11%

Carbohydrates 45g15%

Fiber 3g13%

Sugar 20g22%

Protein 5g10%

Vitamin A 600IU12%

Vitamin C 7.6mg9%

Calcium 145mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy creamy peach cobbler overnight oats that taste like peach cobbler! Made in 5 minutes, chill overnight, and they’re ready at breakfast!

Peach Cobbler Overnight Oats are as simple to make as mixing up the ingredients, putting the mixture in a couple jars (in 5 minutes or less), chilling them overnight, and BOOM! They’ll be ready to go for a quick, creamy, filling and delicious breakfast the next morning!

I am having fun trying different flavors of overnight oats… there are so many possibilities! So far I have made and posted the recipes for Apple Cinnamon, Chocolate Banana, Strawberry Coconut, and Banana Coconut.  I love the convenience and taste of this filling breakfast food!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Yes, But do You Eat Overnight Oats HOT or COLD?

I recently read a comment on another blog where a visitor was wondering HOW on earth were they supposed to cook the oats once they are in the jar with all the other ingredients, and it made me giggle, but then I realized that someone who has never made overnight oats before actually might want the answer to that question.

Guess what? YOU DON’T COOK THE OATS!  The oats become thick (kind of like a creamy pudding) overnight, and you eat them cold. That’s right! COLD, right outta the fridge, right outta the jar… and they taste wonderful! AMEN… and pass me a spoon!

There is Flaxseed In These Overnight Oats… What On Earth Is Flaxseed?

This recipe includes flaxseed (which I keep on hand), but isn’t an absolute necessity, in case you don’t have access to it!  However, I heartily recommend it for it’s health benefits!

Did you know that ground flaxseed is touted for being high in Omega 3 essential fatty acids (the “good fats”), is high in fiber (yet easily digestible), and has antioxidants?  Yep… flaxseed apparently been around since as early as 3,000 B.C. (grown in Babylon), and is nice to have handy in the kitchen, and in this yummy recipe!

Here’s a peek at the “cast of characters” used to make peach cobbler overnight oats in the photo below. I even was able to use some of the canned peaches from our pantry, that I had!

So HOW Do You Make These Overnight Oats?

If you’ve made overnight oats before, you are probably familiar with the “process”.  You can either dump all ingredients in a bowl and mix, then transfer to individual containers, OR layer the ingredients into resealable containers, then mix them.

I like to layer them (especially for the pictures AND for one less bowl to wash (*cough, cough), so here’s how I assembled them. The oats are on the bottom of the jar, followed by the canned, drained peaches.

Top the peaches with low-fat vanilla yogurt, vanilla extract, salt, chia seeds, flaxseeds, and ground cinnamon. Give them a good stir to mix all together.

Milk is then poured over all, to cover. I used almond milk, but any milk will do just fine.  Ingredients were stirred again, to thoroughly combine. Check to make sure there is enough milk to cover the top of the oats… if not, add just a bit more milk, and stir again to combine. See those pretty pieces of peaches in the mix? YUM. Good flavor, right there!

Refrigerate The Jars Of Overnight Oats

Once all of the ingredients are fully blended, cover the containers and refrigerate overnight, or for at least 8 hours.

Time To EAT!

In the morning, you will notice that the oats have thickened considerably. Give them a stir, and dig in, to enjoy this delicious, cold and creamy breakfast treat! If you’ve ever eaten a bite of peach cobbler or crisp the morning after it has been made and refrigerated overnight, you will find an amazing similarity in taste to these oats! YUM!

I hope you will consider making this delicious breakfast treat, and trust you will enjoy them! I know I sure did! Have a wonderful day, and may God bless you in all you do!

Thanks for stopping by, and I sincerely hope you will come back again soon for more delicious recipes. You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. 

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: https://www.ladybehindthecurtain.com/overnight-peach-cobbler-oatmeal/

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Peach Cobbler Overnight Oats

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

 

You'll love the convenience of creamy overnight oats that taste like a peach cobbler! Make them in 5 minutes, chill overnight, and they're ready at breakfast!

Category: Breakfast

Cuisine: American

Keyword: overnight oats

Servings: 2 servings

Calories Per Serving: 254 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2/3 cup old fashioned oats
• 8 ounces canned sliced peaches , drained and chopped
• 5.3 ounces vanilla yogurt (I used Oikos Triple Zero)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 Tablespoon flaxseeds (optional, but recommended)
• 1/2 Tablespoon chia seeds
• 1/2 teaspoon ground cinnamon
• 2/3 cup almond milk

US Customary - Metric

Instructions

METHOD 1

1. The EASIEST way to make these oats is to combine all ingredients in a medium sized mixing bowl. Stir well, to fully combine.  Transfer the oat mixture into 2 half-pint sized containers (with lids). Cover, and refrigerate overnight. When ready to eat, stir and enjoy!

METHOD 2

1. To make (with one less bowl to wash!), as shown in photos... Place oats in each jar or container. Add peaches, then top with vanilla yogurt, vanilla extract, salt, flaxseeds, chia seeds and cinnamon. Stir. Top with milk. Stir to fully combine. Add additional milk if necessary, to ensure oats are fully covered. Cover container. Refrigerate overnight; stir, serve and enjoy!

Recipe Notes

NOTE: Overnight oats will keep for 3-4 days (covered), in refrigerator.

Nutrition Facts

Peach Cobbler Overnight Oats

Amount Per Serving (1 serving)

Calories 254 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 451mg20%

Potassium 498mg14%

Carbohydrates 42g14%

Fiber 6g25%

Sugar 20g22%

Protein 9g18%

Vitamin A 400IU8%

Vitamin C 8.1mg10%

Calcium 275mg28%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You’ll love this easy, delicious recipe for creamy apple cinnamon overnight oats, with cinnamon and pecans! Make them in 10 minutes, refrigerate the filled jars overnight, and enjoy a wonderfully creamy breakfast treat waiting for you in the morning!

I’ve been really having fun trying different flavor combinations for overnight oats recently, and have already made Banana Coconut, Strawberry Coconut, and Chocolate Banana.  All of them are so good! I love the convenience of taking a few minutes at night to mix them up, and then waking up to, and eating, a creamy jar of deliciously flavored apple overnight oats that’s ready first thing in the morning!

I decided to make one of my favorite combinations… apple overnight oats with cinnamon (the TYPICAL way I eat oatmeal)! YUM.  This recipe was adapted from a few of the other oatmeal recipes I’ve made, and just added the ingredients I wanted to it.

I also added a few chopped pecans (you can substitute walnuts), for extra crunch, and some chia seeds which really help to fill you up… and they turned out REALLY good! Here’s how easy it is to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Apple Cinnamon Overnight Oats

Start by cooking diced apples in a bit of water, brown sugar, and cinnamon in a skillet on medium heat, until apples have slightly softened, and the liquid has reduced slightly in volume (about 5 minutes). Stir occasionally.

During the last minute of cooking, add the chopped pecans. Once apples have softened slightly, remove skillet from heat.

Time To Fill the Jars!

Divide rolled oats, vanilla, and chia seeds evenly into two containers (I used canning jars). Divide and add apple cinnamon overnight oats evenly (plus any syrup left in skillet) into jars.

Fill the jars with almond milk (or milk of your choice), until oat mixture is covered.

Stir each jar well, to fully incorporate all of the ingredients. Place a cover on each jar, and place jars in refrigerator and chill overnight.

After refrigerating the apple cinnamon overnight oats while you slept, remove them from the refrigerator when ready to eat.

Grab a spoon, and dig into this creamy, flavor-filled, filling breakfast! Unopened jars of apple cinnamon overnight oats will keep for up to 3-4 days in refrigerator.

Hope you will consider making these delicious apple cinnamon overnight oats for a quick breakfast! The recipe is easily doubled or tripled, and I am confident you’ll enjoy this yummy treat. Have a GREAT day!

Looking For More Recipe Using Oatmeal?

If you enjoy oatmeal in other forms, you might also enjoy trying my recipes for Peach Cobbler Overnight Oats, Banana Bread Baked Oatmeal, Healthy Chocolate Oatmeal, Maple Nut Oatmeal, or Apple Cinnamon Steel Cut Oats with Pecans! Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Apple Cinnamon Overnight Oats

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

 

You'll enjoy these easy, delicious Apple Cinnamon Overnight Oats with pecans! Make them in 10 minutes, refrigerate, and enjoy in the morning!

Category: Breakfast

Cuisine: American

Keyword: apple cinnamon overnight oats

Servings: 2

Calories Per Serving: 304 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/2 large apple , peeled, diced
• 2½ Tablespoons brown sugar
• 3/4 teaspoon cinnamon
• 6 pecans , chopped
• 1½ Tablespoons water
• 1 cup old fashioned rolled oats , (not instant)
• 1/2 teaspoon vanilla extract
• 2 teaspoon chia seeds
• 1 cup unsweetened almond milk , (approximate)

US Customary - Metric

Instructions

1. Cook diced apples in water, brown sugar, and cinnamon in a skillet on medium heat, until apples have slightly softened, and the liquid has reduced slightly in volume (about 5 minutes). Stir occasionally. During the last minute of cooking, add the chopped pecans. Once apples have softened slightly, remove skillet from heat.

2. Divide rolled oats, vanilla, and chia seeds evenly into two containers (I used canning jars). Divide and add apple mixture evenly (plus any syrup left in skillet) into jars. Fill jars with almond milk, until oat mixture is covered. Stir each jar well, to fully incorporate ingredients. 

3. Place a cover on each jar, and place jars in refrigerator overnight. In morning, serve and enjoy! Unopened jars can be stored in refrigerator for 3-4 days.

Nutrition Facts

Apple Cinnamon Overnight Oats

Amount Per Serving (1 serving)

Calories 304 Calories from Fat 72

% Daily Value*

Fat 8g12%

Sodium 170mg7%

Potassium 215mg6%

Carbohydrates 51g17%

Fiber 7g29%

Sugar 20g22%

Protein 7g14%

Vitamin C 2.1mg3%

Calcium 216mg22%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!