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2 Ingredient English Muffins

by In Breakfast, Recipes Tagged , , , Leave a comment

Have a craving for english muffins, none on hand, and no yeast on hand? If you have greek yogurt and self rising flour (or flour, baking powder, and salt) on hand and 30 minutes, this quarentine english muffin hack is for you.

2 ingredients in this english muffin hack – self rising flour and greek yogurt. PS. you can also make bagels with the same ingredients.

 

Separate your mixed and kneaded dough into 4 rolls.

 

Flatten dough rolls into 3-inch discs.

 

Take pictures of your sunbathing kitty while you wait for the oven.

 

ENJOY!

 

 

 

Serves 4

2 Ingredient English Muffins

Yields 4 english muffins

5 minPrep Time

22 minCook Time

27 minTotal Time

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Ingredients

  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup greek yogurt

Instructions

  1. Preheat the oven to 400 degrees F. Prepare a baking sheet by either sprinkling with cornmeal,lining with silpat, or parchment paper.
  2. Measure out 1 cup of self rising flour or the dry ingredients from the ingredients list above to make your own self rising flour. Mix together the greek yogurt and dry ingredients until it just comes together into a ball of dough. It may help to use your hands. Gently knead your dough until it has a uniform and smooth appearance. The dough will feel more like playdough in comparison to yeast doughs.
  3. Separate the dough into four sections and roll each section into a ball. Press each roll into about a 3 inch disc. If using cornmeal on your pan, sprinkle a little now on each side of the the dough discs.
  4. Bake for 10 minutes, then turn each and bake another 12 minutes - just until they are browning and there is a bit of "knock" when you tap on the top.

Notes

To make bagels: Preheat oven to 375 degrees F. Mix and knead your ingredients the same as above. Separate the dough into 4 sections and roll each out into a dough snake. Bring the two ends of the dough snake together to make an "O" or bagel shape. Sprinkle with your favorite bagel topping. Bake for 17-20 minutes - just until browning and cooked through.

Storage and reheating: Store in an airtight container. Reheat in oven at 350 degrees F for 5-10 minutes.

Nutrition

Calories

118 cal

Carbs

25 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
89
https://mamasparrow.com/2020/04/28/2-ingredient-english-muffins/

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Big Batch of Granola

by In Breakfast, Recipes Tagged , , , , 2 Comments

With the current events, now seems a perfect time to continue posting easy, from scratch, staple recipes. This big batch of granola can keep several weeks on your pantry shelf or a few months in your freezer if stored in an airtight container.

There are few smells as cozy as the smell of oats and honey. The beauty of this basic recipe is the ability to customize it to your liking. If you do choose to add nuts to the granola, they would be added at the same time as the seeds mixed in this recipe. Dried fruit options should be added during the last 5 minutes of baking. It should be cooked only briefly at the end to prevent completely drying out – just dry enough to not cause the granola to moisten when stored.

Hope that you and yours are staying safe and well.

 

Big Batch of Granola

Yields 7 cups or 28 servings

5 minPrep Time

30 minCook Time

35 minTotal Time

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Ingredients

  • 6 cups old fashioned rolled oats
  • ¼ cup brown sugar
  • ½ cup coconut oil, melted
  • ⅓ cup honey
  • 2 tsp vanilla extract
  • ¾ cup of raw seeds (I usually use ½ cup of sunflower seeds, ⅜ cup pumpkin seeds, ⅛ cup flax seed)

Instructions

  1. Preheat the oven to 350 degrees F. Spray jelly roll style baking sheet or cake pan (something with sides) with cooking oil.
  2. Mix together oats and brown sugar in a large mixing bowl. Mix together coconut oil, honey, and vanilla extract in a small mixing bowl.
  3. Stir the liquid mixture into the oat mixture until fully incorporated. Then mix the raw seeds into the oat mixture.
  4. Bake the granola for 30 minutes, until golden brown; stir about every 10 minutes to keep the granola from turning into one giant clump. If you would prefer granola clusters, be less thorough in the stirring.
  5. Allow the granola to cool and place in a storage container of your choosing. You may store the granola in an airtight container for a month or so. Ours doesn’t last much longer than a week. If you do need to keep your granola for longer periods, place in a freezer friendly, tightly sealed container for up to 3-6 months.

Nutrition

Calories

3998 cal

Fat

194 g

Carbs

477 g

Protein

104 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://mamasparrow.com/2020/03/25/big-batch-of-granola/

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Big Batch of Freezer Biscuits (Freezer Friendly)

by In Breakfast Leave a comment

Let’s face it, life can get busy. Easy, scratch prepared foods are still possible even on a thin budget of time when you protect some prep windows in your week.

Here’s one of my staple recipes because this big batch of biscuits can be prepped and frozen. Then take out as many prepped biscuits as you will use and fresh bake for the occassion.

The boys love trying different jellies and jams with these biscuits for a quick breakfast. For a slower meal, my favorite thing to pair with buscuits is a vegetarian mushroom gravy.

Big Batch of Freezer Biscuits (Freezer Friendly)
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Ingredients

  • 6 cups of flour, all purpose
  • 3 Tbsp of baking powder
  • 1 ½ tsp salt
  • 1 ½ cups unsalted butter, cold and diced
  • 2 ½ cups of milk

Instructions

  1. Preheat the oven to 450 degrees F (if baking now).
  2. Mix the flour, baking powder, and salt in a kitchen stand mixer. Add in the cold, diced butter and mix until the butter works into the dry ingredients a bit. The coarseness of the texture should be nearly that of peas. Slowly add the milk while the mixer is running.
  3. Turn dough out onto a floured work surface. Knead the dough a bit so it all pulls together in a ball. Roll the dough out into a rectangle, fold into thirds, and roll out again to rectangle. Repeat a few times. Finally roll out the dough to about a ¼ inch thickness. Cut off the edges of the dough to allow the layer to rise well in baking. Then cut the biscuits into shapes. I usually cut them into squares with a pastry knife/bench scraper.
  4. Bake as many now as you like for about 12 minutes.
  5. If freezing for later, place the biscuits on a baking sheet lined with silpat, wax paper, or parchment paper. Flash freeze the biscuits and then place them in freezer storage for up to 3 months. When ready to eat, allow the biscuits to thaw at least 30 minutes before baking in the oven preheated to 450 degrees F for 12-15 minutes.
  6. Tip: I usually take biscuits out the night before we are going to eat them and let them thaw in the fridge overnight.

Tags

Allergy
egg free
soy free
seafood free
treenut free
sulfite free
sesame free
mustard free

Nutrition

Calories

5643 cal

Fat

304 g

Carbs

626 g

Protein

100 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
87
https://mamasparrow.com/2020/02/08/big-batch-of-freezer-biscuits-freezer-friendly/

What do you like to pair with your biscuits?

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Baked Donuts

by In Breakfast, Recipes Tagged , , Leave a comment

Do you remember the first time you gazed into a bakery case of sweet treats and made your selection? My oldest son had his first trip to a safe bakery at the age of five. Having a life threatening allergy to tree nuts, baked goods are not something we can just pick up anywhere. His eyes were wide staring with excitement and disbelief as he carefully considered which donut to pick. He still talks about the place in Minnesota where he could get donuts and ice cream right from the store. If you have the chance to stop in at Yoyo Donuts in Minnetonka, Minnesota, you certainly should. If this kind of a trip is not in the cards for you, just fire up your oven, you can make donuts right at home.

Who says you can’t have great donuts without leaving the house? These baked donuts prove the fact that you can enjoy fresh baked donuts right in your own home – so long as you’ve stock your cabinets with the ingredients.

This is a no fuss, quick and easy donut recipe. It has become one of our regular Saturday treats to make these together as a family.

 

 

Baked Donuts

Yields 6 donuts

Tender baked donuts with a hint of cardamom and vanilla. Top these with your favorite donut toppings to dress them up or down for the occassion.

15 minPrep Time

9 minCook Time

24 minTotal Time

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Ingredients

  • 1 cup flour (or ⅓ wheat & ⅔ all purpose flour)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 egg, room temperature
  • ⅓ cup brown sugar, packed
  • ¼ cup milk
  • ¼ cup of yogurt
  • ½ tsp cinnamon
  • ⅛ tsp cardamom
  • ⅛ tsp nutmeg
  • 1 ½ tsp vanilla extract
  • 2 Tb butter, melted

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray a donut baking pan with nonstick spray and set aside.
  3. Mix dry ingredients (flour through salt) in a medium mixing bowl. Set aside.
  4. In a small bowl, beat the egg, mix in the brown sugar, milk, yogurt, spices and vanilla extract. Add and stir in the butter.
  5. Place all the wet ingredients into the dry mix and mix just until it’s incorporated. Put the mix into a large ziploc bag and cut of a corner to pipe the batter into the prepared donut pan.
  6. Bake in preheated oven for 9-11 minutes.
  7. Allow baked donuts to sit in pan for 2-5 minutes before removing the from the pan to a serving platter.
  8. Top the donuts with frosting or dip in butter and roll through a cinnamon sugar mix.
  9. Best served warm. Save leftovers in airtight container for a couple of days.
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https://mamasparrow.com/2018/01/14/baked-donuts/

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Orange Cinnamon Rolls

by In Breakfast, Recipes Tagged , Leave a comment

My childhood memories of cinnamon rolls and sweet breads are associated with holidays and special occasions. My mom would prepare the tasty treats in a pan the night before. The first riser was responsible for turning on the oven in the morning. 

Making these kinds of treats from scratch may seem daunting, but I wanted to share a few secrets for making the process more breezy. This is the same base recipe I use for Honey Fig Jam Rolls. It’s a nice, quick sweet roll recipe that is about 1 hour to make from start to finish.

Perhaps you have many other things to coordinate, though. Cinnamon rolls are quite forgiving. Below are a few ways you could make these work for your situation.

Refrigerate for the last rise, bake in the morning. You can prepare them up to the point of the final rise – getting them cut and into a pan. Allow them to rise in the refrigerator overnight and bake the next morning.

Rise and freeze to bake later. Allow them to rise and then freeze for later.

Bake, freeze, then warm to serve. Follow the whole recipe and do a shortened bake ahead of time and freeze for later. Then all you need to do is to warm and add your topping.

With some manageable preparation options you can surprise guests and include from-scratch sweet rolls on your brunch menu. These cinnamon rolls go above and beyond with a satisfying inclusion of fresh orange and a healthy drizzling of maple icing. Hope you have a chance to make these real soon. We would love to see photos of your results – tag Mama Sparrow on your social media shares.

Enjoy!

Orange Cinnamon Rolls

Yields 9 rolls

Sweet, orange kissed cinnamon rolls drizzled with a maple-orange icing.

40 minPrep Time

20 minCook Time

1 hrTotal Time

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Ingredients

    Dough
  • 2 ¾ cup flour
  • 2 Tbs sugar
  • 1 tsp salt
  • 1 package instant yeast
  • ½ cup water
  • ¼ cup milk, room temperature
  • 2 Tb unsalted butter, room temperature
  • 1 egg, room temperature
    • Filling
  • ¾ cup brown sugar
  • Zest from 1 orange
  • 2 Tb cinnamon
  • ¾ cup butter, melted
    • Drizzle
  • 1 - 1 ¼ cup confectioners sugar
  • 1 - 2 Tbs. orange juice
  • 2 tsp maple syrup

Instructions

  1. Mix all the dry dough ingredients together in a medium size bowl. In a microwave safe bowl, combine the water, milk and butter. Heat for 45 seconds, or until the butter is melted. Stir the wet ingredients into the dry mix. Stir the egg in. Knead the dough for 4 minutes. Dough should get smooth, have a bit of grip and bounce. Rest the dough in a lightly greased bowl for 5 minutes.
  2. Preheat the oven to 200 degrees F. Mix the orange zest, brown sugar, and cinnamon together in a small bowl. Set aside.
  3. After the dough has rested, roll it out on a lightly floured surface or silpat mat, shaping dough into a rectangle about 9x15 inches. Spread the melted butter over the dough.* Then spread the brown sugar cinnamon mix over top the butter on the dough. Leave 1 inch without filling on one of the long sides of the rectangle; this will be the seam. Starting at the long, not seam side, begin rolling the dough jelly roll style. End the log roll with the seam side down. Use a sharp, floured knife to cut the log into 9 sections to make rolls.
  4. Place rolls into a 9x9 inch pan lightly greased and covered with greased parchment paper. Cover the pan with aluminum foil. Turn off the oven and place the covered pan of rolls in the oven to rise for 20 minutes.
  5. After rising, remove the aluminum cover from the rolls and leave in oven while turning on to 375 degrees F. Bake 16-20 minutes until the rolls just start to get golden. Remove from oven and top rolls with drizzle.
  6. To make topping, combine sugar and orange juice in a bowl. Whisk together and add in maple syrup. Adjust ingredients to desired consistency and taste.

Notes

*For cinnamon rolls, I usually reserve ⅓ or ¼ of the melted butter to pour over the rolls after they have risen, just before baking. The rolls tend to be a bit more tender and the sugar near the bottom of them caramelizes.

Nutrition

Calories

396 cal

Fat

28 g

Carbs

31 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
80
https://mamasparrow.com/2017/05/12/orange-cinnamon-rolls/

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Vegan Orange Curd

by In Breakfast, Dessert, Recipes Tagged , , , Leave a comment

One of the fantastic things about living in the city is accessibility to rich cultural experiences. Yesterday, we had a family trip to the Chicago Cultural Center to attend the Chinese New Year Celebration. It was a beautiful display of dance, martial arts, and music.

No surprise, the boys were very taken with the dragon dance and martial arts dancing. There was much reenactment throughout the rest of the afternoon. I can now claim the skill of reading textbooks while chanting a drum rhythm.

Today, as we enjoyed a snack of vegan blood orange curd spread on fresh baked biscuits, we recounted our favorite parts of the performances yesterday. The tales were movement filled. The snack was well accented with the subtly sweet orange curd. This curd spread was silkier in mouth feel than the creaminess of an egg and butter version. It a delightful, lighter alternative to traditional curd.

This last round I used blood oranges and the color of the cream is so lovely. The process is rather simple. Slice and juice your citrus. Reduce the juice to heighten the flavor. Zest in an orange peel to get a hint of sweet, floral aspect. Then sweeten with your choice of sweetener. In a measuring cup, dissolve cornstarch in cold milk before adding to the juice. Warning: be vigilant while stirring because the cream will thicken very quickly. Once it does, it ready to remove from heat, cool, and store or use immediately.

Curd is a multi functional spread that is delicious on biscuits, cookies, crepes, cakes, and more. Even by the spoonful, no judging here.

Hope you have a chance to try this recipe soon. I’d love to see the results. Be sure to tag MamaSparrow on social media.

Enjoy!

Vegan Orange Curd

Yields 1 generous cup

Silky vegan orange curd. Flecked with the subtle floral sweetness of orange zest. Curd is a multi functional spread that is delicious on biscuits, cookies, crepes, cakes, and more.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1 cup freshly squeezed orange juice (3-4 oranges; blood oranges produce a lovely color)
  • ¾ cup non-dairy milk
  • 3 Tbs. cornstarch
  • ½ cup sugar or ¼ cup honey for non-vegans
  • Zest of one orange

Instructions

  1. In a small saucepan, over medium-low heat, reduce the orange juice to about half the volume.
  2. While the juice is reducing, measure the milk in a liquid measuring cup. Whisk the cornstarch in the milk till it dissolves. Set aside.
  3. Once the juice is reduced, add in the sugar and zest. Stir just until the sugar dissolves. Add the milk mixture to the saucepan and use a spatula to mix. Keep on medium-low heat and mix constantly until the texture thickens quickly. If the mixture starts to bubble before thickening, reduce the heat slightly. Once it does thicken, it will be very sudden so stay with you pan. Once the mixture is thickened remove from heat and allow to cool enough to store in a jar or use immediately.
  4. Curd will store in the refrigerator for 1 week or freezer for 3 months. Some settling will occur, give the curd a stir to re-incorporate separating liquids.
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https://mamasparrow.com/2017/01/31/vegan-orange-curd/

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Honey Fig Jam Rolls

by In Breakfast, Recipes Tagged , , 2 Comments

There are three kinds of baked sweets I can recall from my packed lunches as a kid – my mom’s homemade muffins, strawberry newtons and fig newtons. When it came to the newtons, the strawberry ones made sense to me, but I thought fig was a made up flavor. I had never seen or eaten a fig before.

Last week I had my first taste of fig and played in the kitchen with them. They look so beautiful photographed. When figs started showing up at my local grocer this season, I took them home on a whim. Not sure what to make with them, they sat overnight and were spoiled by the next day. Fragile little things, they are.

Determined to try them, I sketched out a jam recipe adapted from Tasty Yummies. As I cut and prepped the figs, I nerd-ishly explored their flavor and scent profile. The resulting jam was tasty. After popping it in the fridge, I had dreams of cinnamon rolls and honey plum jam dance in my head all night.

Honey fig jam rolls are born of sophisticated, sweet dreams. They are a little like a mash-up of honey buns and fig newtons. Here you have honey fig jam tucked into blanket-y sweet roll dough and drizzled with velvety lemon frosting,

 

Honey Fig Jam Rolls Honey Fig Jam

Honey Fig Jam Rolls

Honey Fig Jam Rolls

Honey Fig Jam Rolls Honey Fig Jam Rolls

Honey Fig Rolls

Yields 9 rolls

Honey fig jam tucked into blanket-y sweet roll dough and drizzled with velvety lemon frosting.

25 minPrep Time

20 minCook Time

45 minTotal Time

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Ingredients

    Dough
  • 2 ¾ cup flour
  • 2 Tbs sugar
  • 1 tsp salt
  • 1 package instant yeast
  • ½ cup water
  • ¼ cup milk
  • 2 Tb butter, unsalted
  • 1 egg
    • Filling
  • 2 Tb butter, melted
  • 1 cup honey fig jam* (recipe in notes)
    • Drizzle
  • ½ - ¾ cup confectioners sugar
  • 1 tsp lemon juice
  • warm water, if desired - a little to achieve consistency and tone done zestiness

Instructions

  1. Prepare the jam. The recipe makes 2 cups. Only one is needed for the rolls so make two batches of rolls, make a second batch of rolls soon or use your jam for other goodies.
  2. Mix all the dry dough ingredients together in a medium size bowl. In a microwave safe bowl, combine the water, milk and butter. Heat for 45 seconds, or until the butter is melted. Stir the wet ingredients into the dry mix. Stir the egg in. Knead the dough for 4 minutes. Dough should get smooth, have a bit of grip and bounce. Rest the dough in a lightly greased bowl for 5 minutes.
  3. Preheat the oven to 200 degrees F.
  4. After the dough has rested, roll it out on a lightly floured surface into a rectangle about 9x15 inches. Spread the melted butter over the dough. Then spread about 1 cup of fig jam over top the butter on the dough. Leave 1 inch without jam on one of the long sides of the rectangle; this will be the seam. Starting at the long, not seam side, begin rolling the dough jelly roll style. End the log roll with the seam side down. Use a sharp, floured knife to cut the log into 9 sections to make rolls.
  5. Place rolls into a 9x9 inch pan lightly greased and covered with greased parchment paper. Cover the pan with aluminum foil. Turn off the oven and place the covered pan of rolls in the oven to rise for 20 minutes.
  6. After rising, remove the aluminum cover from the rolls and leave in oven while turning on to 375 degrees F. Bake 16-20 minutes until the rolls just start to get golden. Remove from oven and top rolls with drizzle.
  7. To make frosting, combine sugar and lemon juice in a bowl. Whisk together and add in warm water to adjust consistency and taste.

Notes

Honey Fig Jam* - recipe makes 2 cups jam Adapted from Tasty-Yummies.com 15 figs, stems removed and quartered (1 Lb), ¾ cup honey, ⅛ cup water, ¼ cup lemon juice, 1 tsp lemon zest

Place figs, honey and water in a medium saucepan. Let sit and soften for 20 minutes. Then place over burner on medium-high heat. Bring to a boil for 3 minutes. Reduce to low and keep on a simmer for 45 minutes. Stir often. Mash figs with a spoon while they cook. After 45 minutes, keeping pan on the heat, stir in lemon juice and zest. Simmer an additional 3 minutes. Remove from heat and allow to cool. Place cooled jam in jars. Store in the refrigerator for 3 weeks or the freezer for 3 months.

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https://mamasparrow.com/2016/09/23/honey-fig-jam-rolls/

Maple Blueberry Overnight Oats

by In Breakfast, Recipes Tagged , , , Leave a comment

Maple Blueberry Overnight Oats-Watermarked

Wild rice is one of those foods for me that harkens memories of Minnesota home. I remember one soup in particular that I enjoyed. It was a creamy wild rice soup my father made.

In the last few months, I’ve been using more wild rice in recipes. A household favorite is wild rice pancakes. The Pioneer Woman has a great recipe for them.

Going into the work week, I wanted to give you another portable breakfast recipe. Blueberries, wild rice and maple syrup give this oatmeal a nice caramelized sweetness with juicy blueberries. The real treat, in my opinion is the added texture and nutty flavor from the wild rice.

A quick tip on adding grains to your overnight oats. Cook a batch in your weekly meal prep. Then use your grain throughout the week in overnight oats, salads, stir frys, etc. My favorite grains for weekly use are quinoa and wild rice.

Do you have a favorite vegetarian wild rice dish? Please share in the comments below.

Maple Blueberry Oats Ingredients-Watermarked

Maple Blueberry Oats Sparkly Berries-WatermarkedMaple Blueberry Oats Side Spoon-Watermarked
  
Maple Blueberry Overnight Oats

Yields 1 serving

Creamy oats sweetened with maple syrup brings out notes of chicory and caramelized sugar. Wild rice boosts the texture and nuttiness. Fresh blueberries add the final touch of juiciness to this grab and go breakfast that "cooks" overnight in the refrigerator.

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

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Ingredients

  • 1/2 cup rolled oats
  • 1/4 cup cooked wild rice
  • 2 tsp maple syrup
  • 1 - 2 Tb blueberries; fresh or frozen
  • 1/2 cup milk*

Instructions

  1. Combine the oats and rice in a mason jar or other 1 cup container; mix thoroughly.
  2. Stir in the maple syrup.
  3. Gently stir in the milk.
  4. Top the oatmeal with blueberries.
  5. Lid the mixture and place in the refrigerator for 8 hours. Delicious oats will be easy to grab and go.

Notes

*Any milk you prefer may be used. Most recently I've been using coconut milk. 

Nutrition

Calories

535.94 cal

Fat

8.36 g

Carbs

105.7 g

Protein

16.89 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
16
https://mamasparrow.com/2015/08/10/maple-blueberry-overnight-oats/

Honey Peach Overnight Oats

by In Breakfast, Recipes Tagged , , , Leave a comment
City Sunrise-Watermarked


Coffeeshop opening shifts can be a mix of pleasant and less than desirable things. 

Boo:
– waking and arriving to work before the sun comes up
– crossing paths with people still out for the night
– missing my favorite meal of the day at home – breakfast

Yay:
– experiencing the softer side of the city waking up
– setting the tone for my own and other people’s day
– coming up with new ways to still have a yummy breakfast on the go
Honey Peach Overnight Oats Spoon-Watermarked
Overnight oats have been my jam for a filling first meal of the day. Adding protein laden grains and mixing in fruit are a great way to change up a base recipe. This last week was all about the honey peach combo. The recipe is clean and can be altered to accommodate food sensitivities.

Honey Peach Overnight Oats Ingredients-Watermarked

Honey Peach Overnight Oats Side Spoon-Watermarked Honey Peach Overnight Oats Prepared-Watermarked


Honey Peach Overnight Oats

Yields 1 serving

Creamy milk and honey oats studded with pieces of peach "cook" overnight for a grab and go breakfast.

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

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Ingredients

  • 1/2 cup old fashioned rolled oats
  • 1/4 cup quinoa
  • 1 1/2 tsp honey
  • 1 - 2 Tb peaches, diced; fresh or jarred
  • 1/2 cup milk*

Instructions

  1. Combine the oats and quinoa in a mason jar or other 1 cup container; mix thoroughly.
  2. Stir in the honey and peaches.
  3. Gently stir in the milk.
  4. Lid the mix and place in the refrigerator for 8 hours. Delicious oats will be easy to grab and go.

Notes

*Any milk you prefer may be used. Most recently I've been using coconut milk.

Nutrition

Calories

500.94 cal

Fat

10.3 g

Carbs

89.48 g

Protein

17.64 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://mamasparrow.com/2015/07/30/honey-peach-overnight-oats/