Blueberry Muffin Overnight Oats

Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

If you follow me on Instagram, you already got a sneak peek at this bomb.com blueberry muffin overnight oats recipe. My reluctance to embrace Instagram stories out of loyalty to Snapchat has stepped aside and I’m actually starting to really enjoy it. I love that you can tag people in stories and easily start messaging convos so I’ll be sharing health/fitness/blog/life stuff on there a lot more now. But back to this recipe …

I’ve mentioned before that I love blueberry muffin Larabars (I eat one almost every single day), and this overnight oats recipe was born from that obsession. I was hesitant because lemon in oatmeal?! But trust me, it gives the oats a zing that perfectly compliments the sweetness of the blueberries and maple syrup. If you still think it sounds weird, just omit the zest so that the lemon flavor isn’t as intense. Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

Blueberry Muffin Overnight Oats

Yield: 2 servings (or 1 massive one if you're hangry)

Blueberry Muffin Overnight Oats

A grab-and-go breakfast you can make the night before, these blueberry muffin overnight oats are delicious!

Ingredients

  • 1 cup rolled oats
  • 1 cup unsweetened almond milk*
  • 1/2 cup fresh blueberries
  • 2 tbsp maple syrup
  • 1 tbsp chia seeds (optional)**
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (juice from half a lemon)
  • 1/4 tsp lemon zest***

Instructions

  1. For the zest, use a peeler to remove the peel of half a lemon (just the yellow part--avoid the white pith underneath). Finely mince the peel.
  2. Add all ingredients to a mason jar or bowl that can be covered and mix well.
  3. Refrigerate at least a couple hours or overnight.
  4. Enjoy cold.

Notes

*You can use the almond milk of your choice but if it's sweetened, I'd recommend reducing the amount of maple syrup added and if it's vanilla almond milk, I'd reduce the amount of vanilla extract you then add. **I always add chia seeds to my overnight oats because I like the added texture but you can totally omit them. ***As mentioned in the blog post, if you're hesitant to add lemon to oatmeal, eliminate the zest so the flavor isn't as strong.

http://pumpsandiron.com/2017/03/05/blueberry-muffin-overnight-oats/

Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

I go through phases with breakfasts where I’ll eat the same thing almost every morning for months or even years before switching it up and right now I’m definitely in an all-things-oatmeal phase (check out this cinnamon raisin overnight oats recipe, too!). I love that it fills me up and keeps me satisfied until lunch. Usually in the summer my go-to switches to smoothies, but the refreshing zing of the lemon in these blueberry muffin overnight oats might make it a warm weather keeper for me. Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning. Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

I hope you’re all enjoying your weekend! On Friday night I cooked a big dinner for me and Joe and we just hung in and then last night we had a friend’s birthday party at Capo in Southie. The basement of Capo is pretty hilarious. Upstairs it’s this nice Italian restaurant with people dressed up on dates and then you go downstairs and it looks like the man cave of a dude in the throws of a midlife crisis. So random! Boston readers–have you been down there yet??

Spinach-Packed Turmeric Egg Bake

This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

This turmeric egg bake is packed with spinach and shredded sweet potato, and while it’s not the most photogenic of meals, I promise the delicious taste makes up for the appearance. I’m sure a lot of you have Super Bowl food on the brain today rather than healthy breakfast meal prep, but this is a good recipe to pin for later. It’s easy to put together and you can store it in the refrigerator to have breakfast ready to go the next couple days.This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

Spinach-Packed Turmeric Egg Bake

Yield: 4 servings

Spinach-Packed Turmeric Egg Bake

Ingredients

  • 8 eggs
  • 2 handfuls spinach
  • 3/4 cup grated sweet potato (peel and then grate)
  • 1/4 cup green onions (discard white ends, chop the green)
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • Salt and pepper to taste (be generous)
  • Avocado for topping (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Whisk the eggs together in a large mixing bowl thoroughly. Add in the grated sweet potato, spinach, green onion and all the spices. Mix together.
  3. Lightly grease an 8x8" baking dish (I use olive oil spray) and pour in the egg mixture.
  4. Bake for 30 minutes.
  5. Remove and serve with avocado.
  6. Store leftovers in the refrigerator and reheat in the microwave (60 seconds usually does the trick) before enjoying again.
http://pumpsandiron.com/2017/02/05/spinach-packed-turmeric-egg-bake/

This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast. This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

That’s all for me, folks! Enjoy your Super Bowl Sunday and GO PATS! (Says the girl who hasn’t watched a single game all season…)

Apple Cinnamon Baked Oatmeal Cups

Hi friends! It’s about time I published a non-workout post (I think this is the first one in January–what the what?!). Baked oatmeal cups are a great option if you’re looking to prep a breakfast that you can have on hand to eat all week (these never last a whole week in my apartment though–Joe eats like 6 a day haha). Apple + cinnamon is one of my favorite oatmeal flavor combos and I just love how the soft, baked apples in these contrast with the crunch of the toasted pecans on top. You can totally omit the nuts though if that’s not your thing.

Apple Cinnamon Baked Oatmeal Cups

Yield: 12 cups

Apple Cinnamon Baked Oatmeal Cups

Ingredients

  • 3 cups old fashioned rolled oats
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1/4 cup apple sauce
  • 1/4 cup maple syrup
  • 2 eggs
  • 2 apples, peeled and chopped
  • (optional) Crushed pecans for topping -- you can also use almonds

Instructions

  1. Place 1 cup of the oats in a food processor or blender until you have an oat flour. This step is optional but I find the texture of the cups is less crumbly when you do this.
  2. Mix together the dry ingredients in a big bowl (oats, cinnamon, nutmeg, salt, baking powder). Stir in the almond milk and set the bowl aside to soak for 20-30 minutes.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Peel, core and chop the apples. In a small bowl, whisk together the eggs, maple syrup and apple sauce.
  5. Once the oats have soaked, mix in the wet ingredients and apples.
  6. Spoon the mixture into a lightly greased muffin tin (I spray with olive oil). 1/4 cup per cup is perfect. Press crushed pecans on top of each if you're going to add the nuts.
  7. Bake for 30 minutes. Remove from oven and let cool for a couple minutes before transferring to a wire cooling rack.

Notes

With the leftovers, I store them in an airtight container and when I want to enjoy one, I'll reheat in a toaster oven instead of the microwave. I recommend cutting them in half first and then heating so that they warm all the way through. My boyfriend enjoys eating them cold though so test it out!

http://pumpsandiron.com/2017/01/22/apple-cinnamon-baked-oatmeal-cups/

And before I end this post and send you off to enjoy what’s left of your weekend, I wanted to highlight an old recipe that I recently gave a little photography makeover. This Apple Feta Quinoa Salad is great on its own or as a healthy side dish (add a filet of your favorite fish on top and voila!).