Overnight Cherry Chocolate Chip Oatmeal Pudding

Here's a quick & easy dish I love for several reasons...

it's made overnight, it has lots of protein, 

and it can be a grab n' go meal. 

And if cherry isn't a favorite flavor, use whatever jam you have on

hand.  I used homemade strawberry jam and it was delicious. 

If you've never tried eating cold oatmeal, give it a try.

And if you prefer, you can warm it in the microwave to your liking. 

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I love that this has chia seeds, which help keep you full, they are a 

great source of Omega-3's, they're packed with

antioxidants, they have 5 times as much calcium as milk,

and they're loaded with fiber!!!

No wonder they're called a Superfood!! 

I keep them on hand and love tossing a handful into smoothies. 

And I love how they thicken 'puddings' or oatmeal mixtures. 

I found this recipe in a newspaper a long time ago and am so

glad I came across it again.  

Give it a stir soon - only takes 2 minutes to whip up and you'll be

ready for a snack (or meal) when you need something quick. 

This recipe makes 2 servings, but can easily be doubled or tripled!

I'm on a soft diet, so didn't top with almonds...that's optional really. 

OVERNIGHT CHERRY-CHOCOLATE CHIP OATMEAL PUDDING 

1/2 c. plain low-fat Greek yogurt 

1/2 c. low-fat milk 

(I used almond milk) 

1-1/2 Tablespoons cherry jam 

2 tsp. chia seeds (optional)

1/4 tsp. vanilla or almond extract

1 Tb. mini chocolate chips

1/2 c. rolled oats or oatmeal

(can use quick, but not instant) 

2 Tb. slivered or sliced almonds, toasted

In a medium bowl, whisk together yogurt, milk and jam until smooth. Add chia seeds, vanilla, chocolate chips and oats; mix until well blended. Cover and chill at least an hour or up to 2 days. 

To serve, top with toasted almonds.  

Yield: 2 servings 

Enjoy!!! 

You might also enjoy...

Healthy Blueberry Muffin Oatmeal

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Oatmeal Lemon Crumble Squares (egg free)

I love oatmeal anything!

The middle layer is made with sweetened condensed milk - 

that's always a YES in my book!

This is a simple recipe I saw at Sally's Baking Addiction - 

whose recipes I've learned to trust!

Go check this post out at her site...she 'only' has 131 

comments there!!! (I can only dream of having that many!) 

She shares lots of helpful tips for making this too. 

The crumbly oatmeal crust has brown sugar!  MMMM! 

You'll be so glad you whipped up this easy, egg-free recipe. 

The filling is only 2 ingredients and the taste of the cookie

square is so refreshing!!

THIS IS A GREAT DISH TO SERVE COMPANY!

(which I'm planning to do!) 

The bars freeze nicely, which is a real plus,

and means you can make them ahead! 

I like to cut my cookie bars in small squares so if folks

just want a taste, they don't have to try a larger cookie. 

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OATMEAL LEMON CRUMBLE SQUARES 

CRUST & TOPPING: 

7 Tb. unsalted butter, softened to room temp

2/3 c. light or dark brown sugar

(original recipe calls for 3/4 c. packed) 

1 tsp. pure vanilla extract

1 c. all purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 c. quick or old-fashioned oats

(I love the texture of old fashioned!) 

LEMON FILLING: 

1 can (14 ozs.) full fat sweetened condensed milk 

6 Tb. lemon juice

(about 2 lemons) 

1 Tb. lemon zest 

Preheat oven to 350*.  Line an 8-in square baking dish with parchment

paper, leaving overhang on opposite sides.  Spray lightly with non-stick cooking spray. 

CRUST: In a medium bowl, beat butter and brown sugar on medium high speed of mixer until combined, about 1 minute.  Scrape down sides and bottom of bowl; add vanilla; beat until combined. Add flour, baking powder, salt and oats; beat on medium until blended evenly. Mixture will be crumbly. 

Lightly press a little more than half into bottom of prepared baking dish. Bake 12 minutes. 

FILLING: In small bowl, whisk sweetened condensed milk, lemon juice and lemon zest together.  Pour and spread evenly over prebaked crust (while it's hot); Sprinkle remaining crumbled mixture evenly 

over the top. 

Bake for 22 - 25 minutes or until edges are lightly browned.  Avoid over-baking.  Remove from oven and place pan on wire rack to cool. 

When completely cooled, lift bars out with parchment paper overhang.  Cut into squares. 

Store any leftover bars in the fridge for up to 1 week. 

(Or freeze, wrapped tightly, then placed in a ziploc bag, for 2 months) 

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Peachy Baked Oatmeal

I have been a lover of oatmeal for many years.  I especially love it baked...

it's great to have handy to re-heat a few mornings without making a mess. 

I love that it uses canned peaches too, so....

I decided to make this simple recipe when I saw it shared at 

Gooseberry Patch online. 

But I did add 2 c. milk to the recipe. 

As I sat in my chair enjoying it, I recalled another Peach/Oatmeal

dish I have on the blog...it has added Greek yogurt for a protein boost. 

Check out the Healthy Peaches 'n' Cream Baked Oatmeal

I cut back the sugar amount and diced the peaches, instead of leaving them in slices...it was delicious! COMFORTING! 

I enjoyed it warm, with warmed milk.  MMMM! 

It's quick, easy and mixed in one bowl! 

Do hope you'll give it a try soon. 

PEACHY BAKED OATMEAL 

2 eggs, beaten

2 c. milk 

(almond milk works good too) 

1/3 c. brown sugar

(or use 1/4 c. honey) 

1-1/2 tsp. baking powder 

1/4 tsp. salt

1-1/2 tsp. cinnamon 

1/2 tsp. nutmeg

(I added a little more) 

1-1/2 tsp. vanilla extract

3 c. old fashioned oats, uncooked

1/3 c. oil

1 can (16 ozs.) sliced peaches, partially drained, diced

Serve with warmed milk

Spray 8" X 8" baking dish with non-stick cooking spray; set aside. 

Preheat oven to 375*. 

In a large bowl, combine eggs, milk, brown sugar (or honey), baking powder, salt, spices and vanilla; beat well.  (I mixed it all by hand - no need for a mixer) 

Add remaining ingredients (except warmed milk); mix until thoroughly blended.  Pour into prepared dish. 

Bake 20-25 minutes until the center is set.  Serve in bowls with warmed milk. 

Yield: Serves 6 - 7

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Flashback Friday - Pumpkin Breakfast Dishes

WELCOME TO FLASHBACK FRIDAY!

Do hope you enjoy some of these luscious pumpkin dishes...

what a way to begin your day!! 

Who would argue pie for breakfast???
Great to make ahead - enjoy warmed or chilled. 

Pumpkin Pie Baked Oatmeal

With ingredients like pumpkin, applesauce, coconut oil...

It's sure to be good...and good for you! 

Healthy Cookie Dough Pumpkin Baked Oatmeal

Not only pretty...pretty scrumptious too! 

Pretty Pumpkin Cinnamon Rolls

Delicious way to get those vitamins into your family
and fill them up....

Buttermilk Pumpkin Pancakes with Cinnamon Honey Butter

The Bryan Times - Sept. 3, 2019 - Peanut Butter

It's hard to believe summer is coming to an end and kids are back in school already! I thought it only right that we do a little 'talking' about this yummy-for-your-tummy protein-builder that kids love so much.  

Peanut butter has always been a favorite food for kids, and for moms, who could quickly make a lunch their kids would eat. Cooks have used it in all kinds of sweets, from cookies and cakes, to candy and beverages. We're now eating peanut butter in entrees and sides, even for breakfast. Spread peanut butter on toast. It's a great way to start the day with sustaining protein.

By law, peanut butter must contain 90% peanuts, with no artificial sweeteners, coloring or preservatives. 

Here are some fun and unusual (even nutty!) ideas for using this favorite product.

- Have you ever tried to cure hiccups with peanut butter? Try eating a heaping spoonful. Many claim its a definite cure.

- Is your child afraid to take a bandaid off? Coat it with peanut butter, let it sit for 5 minutes, then peel off.  The oils in the peanut butter dissolve the glues. (Adds some 'fun' to the process for your kids too!)

- Try dressing up your brownies with peanut butter. Either stir 1/2 c. into the batter or dollop it over the top of your brownies before baking and swirl. It just may become a favorite way to enjoy them.

- I love adding a heaping tablespoon of peanut butter to my cooked oatmeal. (Drizzle a little chocolate syrup on it for a 'no bake cookie' flavored breakfast!).

You'll feel good about giving these fun, 'healthier choice' protein balls to your kids.  And they will love helping you make them too. 

MONSTER COOKIE PROTEIN BALLS 

1 c. dry (old-fashioned) or quick oats

1/2 c. ground flax seed

1/2 c. (natural) peanut butter

1/3 c. agave nectar or honey

1 tsp. vanilla

1/4 - 1/2 c. mini m & m's 

1/4 - 1/2 c. mini chocolate (or carob) chips 

Mix all ingredients together in a bowl (or food processor for a smoother texture) and chill for 30 minutes. (I prefer to mix oats/flax seed in one bowl; combine peanut butter, honey and vanilla in another, then mix the two together). Roll into balls. Refrigerate. Enjoy.

This smoothie is a delicious and quick breakfast when you're trying to get the kids out the door. 

Healthy Peanut Butter Cup Smoothie

HEALTHY PEANUT BUTTER CUP SMOOTHIE 

1/3 c. old fashioned oats 

handful chopped peanuts

1 tsp. chia seeds, optional

1 tsp. flax seed meal

1 scoop vanilla protein powder

1/2 c. vanilla Greek yogurt

(or add 1 Tb. honey & 1/2 tsp. vanilla to plain Greek yogurt)

1/2 c. milk (or water)

1 banana, frozen

3 Tb. baking cocoa powder

1/3 c. natural peanut butter

1 Tb. carob chips (or chocolate chips) for garnish, optional

8 - 10 ice cubes

Place all ingredients, except for carob chips, in blender. Add about half the ice; blend on high until completely combined and frothy, at least 30 seconds.  Serves 2 or 3. 

A fabulous treat that will have folks begging you for this simple recipe. Easier than making balls and dipping them in chocolate. 

NO BAKE REESE'S PEANUT BUTTER SQUARES

2 sticks margarine, melted

1 c. peanut butter, smooth or chunky

1-1/2 c. powdered sugar

1-1/2 c. fine graham cracker crumbs

1 - 12 ozs. pkg. milk chocolate chips

In large bowl, mix together margarine and peanut butter until smooth. Stir in powdered sugar, then cracker crumbs.  Blend well.  Pat into a 9" X 13" X 2" pan sprayed with cooking spray.  Refrigerate for 1/2 hour.  Melt chocolate chips and spread over top.

A quick and healthier snack  is "Ants on a Log".  Cut celery stalks into pieces, fill with peanut butter and top with raisins.  The kids may choose to make them without your help. 

"Man cannot live by bread alone; he must have peanut butter". -James Garfield 

Crunchy Topped French Rhubarb Pie (a 1st Place Winner!)

I opened my cookbook (I still have 2 of my 3 for sale...click here for more info

about my books...on sale for $12 with free S & H) to make my favorite Peach-Blueberry Crisp and this recipe was laying inside on that page! Not really sure where it came from...

I had some rhubarb in the freezer that was given to me a while back, so when I saw this recipe, I thought it was the perfect dish to use some of that up.

(I also had pie crust dough in the freezer and love being able to 'clean out'). 

Problem was...I made the pie to give away, so I couldn't take a picture of the inside.

Well, I could have, but it was still pretty warm when it went out the door.

My mom always made apple pie with crumb topping and that's still a favorite

for me now, but since the source of this article came from a newspaper and

it was a 1st place winner...somewhere...I knew it would be worth the effort. 

It's a fairly simple recipe, so I do hope you'll give it a try.  

I think this little clipping was a hand me down from my mom...I know it was old when I got my hands on it, so...

I think I'm partial to crumb topping...

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CRUNCHY TOPPED FRENCH RHUBARB PIE

Filling: 

1 egg

1 c. sugar

1 tsp. vanilla

2 c. fresh rhubarb, cut into small pieces

2 Tb. all purpose flour

Topping: 

1 c. quick-cooking oatmeal

1/3 c. brown sugar

1/3 c. butter, softened

1/3 c. chopped nuts, (optional)

1/2 tsp. ground cinnamon 

8" unbaked pie shell

In medium bowl, mix filling ingredients together and pour into pie shell. 

In small mixing bowl, combine topping ingredients together and sprinkle over filling. 

Bake in preheated 400-degree oven for 10 minutes, then lower oven temperature to 350; bake for an additional 30 minutes or more until done. 

Cool to room temperature; refrigerate before serving. 

Yield: 1 pie 

You might also enjoy...

Sour Cream Rhubarb Pie

Rhubarb & Minute Tapioca

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