January 2020 · Jess in the Kitchen

Honey and Soy Garlic Chicken

Last Updated on January 12, 2022 by Jess

I love chicken. But we are a hunting family, so our primary protein source is venison. And chicken can be expensive. But when we have it, I am all about seasoning it with a little olive oil, salt, pepper, garlic, and minced onion, and sticking it under the broiler with some veggies. It’s the perfect, no-nonsense meal that I could eat multiple times a week. My kids, on the other hand, get sick of the quick and easy meal. So when I said I wanted chicken for dinner the other night, they moaned and groaned. I am not a mom who is a short order cook. We all eat the same thing at our house unless it’s leftover night. Thus, this delicious and simple honey and soy garlic chicken was born.

So, because I am a good mom, I switched up my normal routine and put together some Asian-inspired chicken in the crockpot and then got to making other creations in the kitchen. (Once I am in the kitchen cooking, I’m hard pressed to leave!). Now to get cooking!

Your ingredients (for 5-6 servings):

2 pounds boneless, skinless chicken breast
1/4 cup honey
1/4 cup soy sauce
2 teaspoons minced garlic
1/4 cup water
2 teaspoons sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (or more, if you are the spicy sorta person!)
2 tablespoons minced onion
1 tablespoon cornstarch
1 tablespoon cold water
steamed broccoli (I am all about the heads and the stems. Use it all!)
cooked brown rice

Your Steps to Honey and Soy Garlic Chicken

Spray a crockpot with olive oil cooking spray. Layer the bottom with the chicken. Mix honey, soy sauce, 1/4 cup water, garlic, ginger, oil, pepper flakes, and onion. Pour over chicken . Cook on high for 2 1/2 hours. I flipped it halfway so it got coated on all sides. After 2 1/2 hours, remove chicken and cut into bite size pieces. It isn’t shred worthy yet, so slicing is the way to go (but it is so moist!) If you wanted to cook the chicken longer, you could get it to shred worthy temperature!

Any who…pour the sauce from the crockpot into a small saucepan. Bring it to a boil. While you are waiting for it to boil, whisk the cold water and cornstarch together in a small mug or bowl. Once the sauce is boiling, slowly add the cornstarch and water mixture. Continue whisking sauce until thickened, about 2 minutes. Pour over the chicken. (I combined them back in the crockpot). Serve over rice with steamed broccoli. Sprinkle sesame seeds on top if you them for a little texture!

I do hear you…”You only cooked it for 2 1/2 hours? Who has the right timing for a dinner that cooks 2 1/2 hours?” I did get home from work earlier than normal, so this dinner was a cinch to throw together and get to other things. You could totally cook this on low for 4-6 six hours and have a shreddable chicken. You do you and make it work for you and your family. Here’s to a dinner together that everyone enjoys!

Honey and Soy Garlic Chicken

A simple Asian-inspired crockpot chicken that pairs well with rice and steamed broccoli

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Prep Time 10

Cook Time 2 30

Course dinner, Main Course

Cuisine American

Servings

Ingredients

2 pounds boneless skinless chicken breast
1/4 cup honey
1/4 cup soy sauce
2 teaspoons minced garlic
1/4 cup water
2 teaspoons sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons minced onion
1 tablespoon cornstarch
1 tablespoon cold water
5 cups cooked brown rice
Steamed broccoli

Instructions

Spray a crockpot with olive oil cooking spray. Layer the bottom with the chicken. Mix honey, soy sauce, 1/4 cup water, garlic, ginger, oil, pepper flakes, and onion. Pour over chicken.
Cook on high for 2 1/2 hours. I flipped it halfway so it got coated on all sides.
After 2 1/2 hours, remove chicken and cut into bite size pieces. If shredded chicken is what you enjoy, cook on low for 4-6 hours.
Pour the sauce from the crockpot into a small saucepan. Bring it to a boil. While you are waiting for it to boil, whisk the cold water and cornstarch together in a small mug or bowl.
Once the sauce is boiling, slowly add the cornstarch and water mixture. Continue whisking sauce until thickened, about 2 minutes.
Pour over the chicken. Serve over rice with steamed broccoli. Sprinkle sesame seeds on top if you them for a little texture!

Keyword broccoli, Brown Rice, chicken, crock pot, honey and soy, slow cooker

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January 18, 2020January 12, 2022

JessLeave a comment

THE Banana Bread.

Last Updated on January 6, 2022 by Jess

Jump to Recipe

I wanted to name this post, “The banana bread to make you forget all other banana breads.” Or maybe, “The banana bread you never new you were missing.” Or my favorite, “THE banana bread. Mic drop.” But those seemed a little long, and perhaps like they wouldn’t survive well as a link, so we will just stick with THE banana bread.

Honestly. This banana bread is dense. It’s so flavorful. It’s got great texture. And the best part? It’s made of good for you ingredients so when you go for your third slice, you know you’re putting good fuel into your body. Did I mention it’s gluten free too?! (I’m not gluten free, but I have a good friend who is so I am always on the look out for good recipes for her) Don’t get me wrong, I love my old school quick breakfast breads that my mother-in-law makes and what sits in my freezer for when guests show up, but I know that I will be hungry in an hour and the sugar will make my belly feel icky if I eat too much. It’s just the way it is for me.

So back to the bread, because seriously, you need to make it yesterday.

YOUR INGREDIENTS FOR THE BANANA BREAD

2 cups old fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
2 eggs
1/4 cup honey or real maple syrup
2 tablespoons melted coconut oil
1/4-1/2 cups chocolate chips

Your Steps to the banana bread

First, measure out and combine:

2 cups old fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
2 eggs
1/4 cup honey or real maple syrup
2 tablespoons melted coconut oil

Stir in the oat mixture and 1/4-1/2 cup chocolate chips (dark chips are our new go to at our house…not to mention they fill the chocolate fix you may need after dinner!). Pour into a well greased bread pan and sprinkle a few chocolate chips on top, because, well, it’s pretty. Bake at 350 degrees for 40-50 minutes, until baked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try! You may just toss out your old banana recipe and have a new favorite 🙂 —Jess

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

THE Banana Bread

Gluten Free, Clean Eating Banana Bread

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Prep Time 20

Cook Time 40

Total Time 1

Course Breakfast

Cuisine American

Servings

Ingredients

2 cups old fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
3 bananas very ripe
2 eggs
1/4 cup honey (maple syrup)
2 tablespoons coconut oil melted
1/4-1/2 cup dark chocolate chips

Instructions

Preheat oven to 350° F.
Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
In a large bowl, mash bananas. Add honey and eggs. Mix well.
Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
Pour into well greased bread pan. Bake for 40-50 minutes, until baked through.

Keyword Banana Bread, Breakfast, Gluten Free

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January 18, 2020January 6, 2022

Jess1 Comment

Chicken and Wild Rice Soup

Last Updated on October 2, 2021 by Jess

Chicken and Wild Rice Soup. Doesn’t the name just give you warm and fuzzy feelings? It sure does for me!

The dead of winter in Wisconsin means big kettles of soup slow cooked on the stove over the weekend to be enjoyed all week long. I could eat soup, salad, and fresh sourdough bread every day of the week. I don’t tire of it. Luckily, my family shares my love. Seriously. My nine year old has requested soup for his birthday dinner the last few years. Who does that?! With wild rice on the mind and chicken in my fridge, I decided to put together a chicken and wild rice soup for us this week. When I asked my son if he wanted to give it a try, he jumped at the chance. Know that the kid LOVES chicken noodle and if I suggest rice, he gives pause. After his first try, he declared, “THE BEST SOUP YOU’VE EVER MADE.” I hope you’ll agree!

Your ingredients:

1 cup brown rice, uncooked
1/2 cup wild rice, uncooked
7 1/2 cups low sodium chicken stock, divided
2 cups diced celery (4-5 stalks)
2 cups diced carrots (2 large)
1 1/4 cup diced onion (2 medium)
1 tablespoon minced garlic
1/2 tablespoon olive oil
1/2 teaspoon sage
2 tablespoons flour
2 tablespoons butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk (I used skim and I loved the thickness. If you prefer a heartier soup, use 1 or 2%)
4 cups cooked, cubed chicken (I baked 2 boneless breasts seasoned with a little black pepper at 400 degrees for 40 minutes while the rice was cooking)

Directions for Chicken and Wild Rice Soup

Bring 3 1/2 cups of the chicken stock to a boil. Add long grain brown rice and wild rice. Cover, lower to a simmer, and cook for 40 minutes, stirring periodically to check that you still have water. You want your rice to just be tender.

Meanwhile, heat olive oil in a large soup kettle (I LOVE my Lodge Cast Iron Dutch Oven…its red and just beautiful) over medium heat. Once hot (toss one piece of onion in. If it sizzles, you have the right temp. If it doesn’t, wait a little longer), add celery, carrots, onions, garlic, salt, pepper, and sage. Cook over medium-high heat for 10 minutes, until tender.

Lower the heat to medium and stir in flour and butter. Continue to stir vegetables, butter, and flour for 1-2 minutes. SLOWLY stir in the milk. I say that with all caps because I am so impatient and add it too fast all the time. But if you want it to be glorious and just a hint creamy, you need to add the milk slowly.

Stir in cooked rice and chicken. Then slowly stir in the remaining chicken stock. All to simmer for 20-30 minutes for the flavors to mingle, if you can wait that long. My son couldn’t 🙂 Hope you can warm your loved ones hearts and bellies with this soup! –Jess

Chopped and cooked chicken, seasoned simply with pepper

Looking for other delicious soup recipes? Check out my cooking page!

Cooking

Tools of the Trade

I LOVE LOVE LOVE my dutch oven. It’s so beautiful!

Flexible cutting boards are the best, especially for chopping for soup!

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup: The name simply invokes all the warm and fuzzy feelings of comfort food. Give this recipe a try!

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Prep Time 20

Cook Time 1

Course Soup

Cuisine American

Servings people

Ingredients

1 cup brown rice uncooked
1/2 cup wild rice uncooked
7 1/2 cups low sodium chicken stock divided
2 cups diced celery 4-5 stalks
2 cups diced carrots 2 large
1 1/4 cup diced onion 2 medium
1 tablespoon minced garlic
1/2 tablespoon olive oil
1/2 teaspoon sage
2 tablespoons flour
2 tablespoons butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
4 cups cooked cubed chicken

Instructions

Bring 3 1/2 cups of the chicken stock to a boil. Add long grain brown rice and wild rice. Cover, lower to a simmer, and cook for 40 minutes, stirring periodically to check that you still have water. You want your rice to just be tender.
Meanwhile, heat olive oil in a large soup kettle over medium heat. Once ho, add celery, carrots, onions, garlic, salt, pepper, and sage. Cook over medium-high heat for 10 minutes, until tender.
Lower the heat to medium and stir in flour and butter. Continue to stir vegetables, butter, and flour for 1-2 minutes. SLOWLY stir in the milk, 1/2 cup at a time.
Stir in cooked rice and chicken. Then slowly stir in the remaining chicken stock.
Allow to simmer for 20-30 minutes. Serve.

Keyword chicken, chicken and wild rice soup, chicken soup, soup, soups and stews, wild rice

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January 12, 2020October 2, 2021

Jess2 Comments

Wild Rice and Vegetable Pilaf

Last Updated on October 21, 2022 by Jess

When my husband cooks, our plates look like this: protein, carb/starch, veggie. Separate piles. I am totally okay with that. He cooks some mean wild game and I dig a roasted potato. But when I cook, I’m a girl who loves all things that can go in a casserole dish. Case in point: Wild Rice and Vegetable Pilaf.

I cook for leftovers so that we can enjoy my favorite meals a few times a week or at least I can meal prep my lunches so they are thought out and healthy. (Who am I joking…as these kiddos of mine get older, I hardly get a second meal sometimes!) Enter rice pilaf. It’s flexible. It goes GREAT with chicken or a pork chop. I love that I can have it as a side and then toss my left over protein with it and it becomes a sort of rice bowl. I don’t know why, but it feels like a different meal to me when the protein is mixed in. And that’s okay 🙂

Here’s what we put together tonight to go with some chicken breasts that I did up super simple (searing hot cast iron with some rosemary olive oil, salt and pepper. Seared them on both sides and into the oven at 450 for 20 minutes.) I love a cast iron, but that’s a different blog post. Back to my simple rice pilaf…

Your ingredients:

1 cup brown rice, uncooked
1/2 cup wild rice, uncooked
3 1/2 cup chicken stock (regular or low sodium to suit your taste)–I actually use 3 1/2 cups water and use 1 tablespoon Orrington Farms Broth Base. It’s my go to!
1/2 teaspoon ground sage
1 teaspoon pepper, divided
1 tablespoon minced garlic, divided
1/2 teaspoon salt (I like coarse kosher salt)
1/2 tablespoon olive oil
2 cups chopped broccoli, smaller, bite size pieces
1 cup diced carrots (about 1 large)
3/4-1 cup diced onion (about 1/2 large onion)
1 cup diced celery (about 2 stalks)

Your Steps to Wild Rice and Vegetable Pilaf

In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water. You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.

Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees. Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes. Add broccoli and cook an additional 5 minutes, until vegetables have just become tender. Stir in cooked rice. I would test it here and see if you are happy with your salt and pepper levels (and heck, check the garlic while you’re at it). Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top (That’s my favorite…I also like the corner brownie, it seems to be a trend).

Serve it up!

At our house, we serve rice pilaf most often with grilled or pan “fried” chicken breasts or boneless pork chops with a salad. I like to “sneak” extra veggies in wherever we can, so this pilaf does the trick! It reheats well and has all the colors, which is also a theme I go for. Let me know what you think! (PS…Sage not your thing? I also love to mix this up with rosemary and/or thyme. Like mushrooms, throw a 1/2 cup of those in too! That’s the beauty of this recipe, you can pick a seasoning mixture that you love.) I hope this recipe finds you cooking for those you love–Jess

Wild Rice and Vegetable Pilaf

Wild rice, brown rice, and your choice of vegetables combine in this wild rice and vegetable pilaf that fit for a side for any protein: chicken, pork, or wild game!

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Prep Time 15

Cook Time 1

Servings

Ingredients

1 cup brown rice uncooked
1/2 cup wild rice uncooked
3 1/2 cup chicken stock
1/2 teaspoon ground sage
1 teaspoon pepper divided
1 tablespoon minced garlic divided
1/2 teaspoon salt
1/2 tablespoon olive oil
2 cups chopped broccoli smaller, bite size pieces
1 cup diced carrots about 1 large
3/4-1 cup diced onion about 1/2 large onion
1 cup diced celery about 2 stalks

Instructions

In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water.
You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.
Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees.
Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes.
Add broccoli and cook an additional 5 minutes, until vegetables have just become tender.
Stir in cooked rice. Taste and add salt and pepper, if needed.
Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top. Serve.

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Looking for other dinner inspiration?

Check out some of the recipes below!

January 11, 2020October 21, 2022

Jess1 Comment

Crockpot Granola

Last Updated on April 20, 2024 by Jess

The crockpot. Under utilized at my house and I realize how much I love it every time I use it…and then I promptly put it away for another month or so. I can’t be alone on that one, right? Any who, I eat overnight oats for breakfast five or so times a week. It fills me up and makes my taste buds dance. If you’re looking for a new recipe, this recipe is my go to and mixes together in literally 5 minutes. One complaint I hear about overnight oatmeal is the lack of texture. I get it. So I like to top mine with some extra walnuts, almonds, or granola. And let me tell you, this homemade crockpot granola is the way to go!

The inspiration came from sitting with a cup of coffee at my sisters, flipping through magazines. I saw a crockpot granola recipe and I was inspired! I promptly got home and made my own take on granola, and here it is for you. It isn’t too sweet, so if you have a sweet tooth, you may want to add a little more honey or maple sugar. When mixed with vanilla Greek yogurt, it is perfect for me. Give it a try. Then personalize it to your own liking and enjoy on its own, with yogurt, or with some milk.

Your ingredients for Crockpot Granola

3 cups old fashioned oats
1 cup uncooked quinoa
1 cup unsweetened coconut
1/2 cup dried cranberries and apples (or any combination of your favorite dried fruit!)
1 cup nuts of your choice (I used pecans)
1/4 cup honey
2 tablespoons melted coconut oil
1/2 tablespoon cinnamon
1 teaspoon nutmeg
dash of salt
1 teaspoon vanilla

Your Steps to Crockpot Granola

Liberally spray a crockpot with cooking spray. Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil. Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Watch closely for the last half hour as it can burn easily and who likes cleaning a burned on crockpot? Definitely not me. This recipe does make quite a lot of granola. That’s okay! Less prep later, right? As long as you keep it in an air tight container, it should keep for quite some time. Enjoy! —Jess

Crockpot Granola

Homemade granola: simple and so much better than store bought. Better than that, it is made in the crockpot to minimize the work. Big win!

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Prep Time 5

Cook Time 1

Course Breakfast

Cuisine American

Equipment

slow cooker

Ingredients

1 cup uncooked quinoa
1 cup unsweetened coconut
1/2 cup dried cranberries and apples or any combination of your favorite dried fruit!
1 cup nuts of your choice
1/4 cup honey
2 tablespoons melted coconut oil
1/2 tablespoon cinnamon
1 teaspoon nutmeg
dash of salt
1 teaspoon vanilla

Instructions

Liberally spray a crockpot with cooking spray.
Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil.
Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Leave the cover slightly ajar so that moisture can escape.
Watch closely for the last half hour as it can burn easily.
Allow to cool by spreading onto a baking sheet. Store cooled granola in an airtight container.

Keyword crockpot, granola, slow cooker

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January 11, 2020April 20, 2024

JessLeave a comment

Kitchen Sink Vegetable and Venison Soup

Last Updated on October 2, 2024 by Jess

If I was told I could only eat one type of food for the rest of my life, I would ask for soup in a heart beat. It’s my favorite. Maybe it’s because I always perpetually cold. Or maybe it’s because I get to chop all the vegetables, and for reasons I don’t understand, it’s cathartic for me. All I know is soup makes my soul and tastebuds sing and this vegetable and venison soup is so good, it surprises me every time I throw it together!

We had guests this weekend and the whole New Year’s Eve timing made it hard for us to think about planning for meals. It was Friday, but it sure felt like a Tuesday and our house wasn’t even clean! Enter this recipe–I love this vegetable and venison soup because I almost always have everything on hand, there are so many beautiful colors, and the flavor is delightful! The next time you need a quick meal that will leave you with some leftovers, give this one a try! –Jess

Your ingredients:

1 pound ground protein (we do our own ground venison but pick your own favorite-turkey, beef, combination of both), seasoned with salt and pepper and browned
2 1/4 cups diced carrots (3 large)
2 cups diced onion (2 medium)
1 1/2 cups diced celery (4 stalks)
3 teaspoons minced garlic
1 teaspoon each pepper, salt, and basil
8 cups beef stock (I love the Orrington Farms beef base to make my own! Only thing I use 😉)
1 14.5 ounce can diced tomatoes (I used oregano and basil seasoned)
1 15 ounce can of kidney beans, drained and rinsed
2 cups frozen corn
2 cups frozen peas
1/2 cup dry barley, cooked according to directions or tossed in with everything else (but you will need to simmer the soup longer if that’s the case)–optional
Olive oil

Your Steps to Vegetable and Venison Soup

Heat 1 tablespoon of olive oil in large saucepan. Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper. Sauté for 8-10 minutes, until soft.
Put into large soup kettle with remaining ingredients (if you are using broth base, add 10 cups of water first, heat to boiling, and stir in broth base. The add in remaining ingredients). Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle ❤️😍 Sometimes I like to mix in 1/4-1/2 cup dry barley too, cooking per directions on package. But truly, this is a great recipe to throw together even without it. Serve with some crusty bread and you’ll feel like you’re winning at life! Let me know what you think!

Tools of the trade

This beef base is to die for. And a cast iron Dutch oven? A must in the kitchen.

Looking for another wonderful, but totally different venison soup? Check out my root vegetable and venison soup!

Kitchen Sink Vegetable and Venison Soup

A family favorite: Full of good for you vegetables, ground protein, and a special flavor surprise in the basil. You'll be sure to come back for more!

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Servings

Ingredients

1 pound ground protein browned
2 1/4 cups diced carrots 3 large
2 cups diced onion 2 medium
1 1/2 cups diced celery 4 stalks
3 teaspoons minced garlic
1 teaspoon pepper
1/2 teaspoon salt
1 teaspoon basil
8 cups beef stock
1 14.5 ounce can diced tomatoes undrained
1 15 ounce can of kidney beans drained and rinsed
2 cups frozen corn
2 cups frozen peas
Olive oil

Instructions

Heat 1 tablespoon of olive oil in large saucepan.
Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper.
Sauté for 8-10 minutes, until soft.
Put into large soup kettle with remaining ingredients.
Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle.

Tried this recipe?Let us know how it was!

Looking for other comforting recipes?

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January 5, 2020October 2, 2024

JessLeave a comment

Overnight Oatmeal

Last Updated on January 30, 2022 by Jess

I love the holidays. I love the time with family. The food. The fun. It’s all so marvelous. But my body, it gets a little annoyed with me when I over indulge for a number of days a week for a number of weeks. It’s ready for a reset: Overnight oatmeal.

Get past the big family breakfasts and back to the fuel it craves and for me, that’s overnight oatmeal (or some wheat filled cereal when I am too lazy to make another batch…It happens!) So tonight I put together 5-6 servings of overnight oatmeal for myself so I am ready for breakfast through the weekend! It’s the best! PS…When I say I am lazy, it really is out of laziness. Every time I skip making my oatmeal for a few days, I am disappointed with myself when I finally get around to making it. “Seriously, Jess, you couldn’t take 5 minutes to mix this together? Come on…”

But in all seriousness, this is a great recipe that fills you up and has all sorts of options for variations. I like to add sliced bananas or frozen raspberries with vanilla Greek yogurt. It’s perfect and easy. And if you like a hot breakfast, you can pop it in the microwave for 30 seconds to a minute there you go!

Your ingredients:

2 1/2 cups old fashioned oats (I get thick cut ones from our local natural food store. They are divine!)
1/4-1/2 cup chopped nuts (I use walnuts or pecans)
1/4 cup unsweetened coconut
1/2 tablespoon vanilla
1 teaspoon cinnamon (or more if you love cinnamon)
2 tablespoons honey or maple syrup
1 tablespoon chia seeds
2 cups unsweetened almond milk (I am sure regular milk would be great too!)

Your Steps to Overnight Oatmeal

In a brownie pan, mix oats, nuts, coconut, and cinnamon. Sprinkle with vanilla and and slowly top with honey. Stir until well-combined. THEN sprinkle with chia seeds. I find if you do this with the honey, they clump together and do weird things that texture wise, I just don’t enjoy. If you forget, it’s not the end of the world, but don’t say I didn’t warn you 🙂 Pour over the almond milk slowly to cover all the services. You can add an additional 1/2 cup if you feel like it isn’t moist enough. Cover and place in the fridge overnight. Enjoy plain or top with your favorite sliced fruit and yogurt. Sprinkling a little granola for texture is great too! I hope you enjoy it like I do! —Jess

Just some walnuts, cinnamon and oatmeal chilling

Quick to create 5-6 servings, overnight oatmeal is full of flavor and texture, is filling, and good for you!

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Prep Time 5

Cook Time 0

Total Time 5

Course Breakfast

Cuisine American

Servings people

Ingredients

2 1/2 cups old fashioned oats
1/4-1/2 cup chopped nuts
1/4 cup unsweetened coconut optional
1/2 tablespoon vanilla or almond extract if almond, do 1/2 -1 teaspoon
1 teaspoon cinnamon
2 tablespoons honey or maple syrup
2 tablespoon chia seeds
2 cups unsweetened almond milk

Instructions

In a baking dish with a cover, mix oatmeal, nuts, coconut, cinnamon, and vanilla or almond extract.
Top with honey and mix.
Sprinkle oatmeal mixture with chia seeds and mix once more.
Top oatmeal mixture with almond milk, making sure to hit all corners of the dish. Cover and allow to chill overnight.
Serve oatmeal in the morning with Greek yogurt, berries, and granola or extra chopped nuts.