Cheesy Cauliflower Waffles

Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Vegetarian, Vegetarian
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Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

close up image of a cheesy cauliflower waffle

As a food blogger and recipe developer, I always have recipe ideas running through my mind. This “cauli-waffle” idea was inspired when I was organizing my kitchen gadgets and found my waffle maker buried in the back of one of my cabinets. I honestly forget what kitchen gadgets that I have sometimes. Hi, my name is Julie and I am a kitchen gadget hoarder.

cauliflower waffle with a fried egg, tomato, and avocado

I set my waffle maker on my counter and was planning on making waffles for a fun weekend breakfast, but when I woke up Saturday morning, I was craving savory rather than sweet. The plan for the cauliflower rice that was sitting in my fridge was to make my Hawaiian Chicken Cauliflower Fried Rice for dinner that night, was used for my breakfast instead.

Cheesy Cauliflower Waffles

This is going to become one of my brunch staples. I topped my waffle with a fried egg, avocado, and tomato slices. Now that is what I call a savory breakfast.

Food trend alert! Add “Cauli-Waffles” to your next brunch menu #rdchat
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Cheesy Cauliflower Waffles topped with a fried egg, tomato, and avocado

I am going to assume they freeze well. I really can’t say since they were all devoured that morning.. oops! I would recommend warming them in the oven if you do have leftovers. 

cauliflower waffles on a marble slab

Have you ever made a savory dish using your waffle iron?

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Cheesy Cauliflower Waffles with fried egg, tomato, and avocado

Cheesy Cauliflower Waffles

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: American
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Description

Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

Ingredients

Scale
  • 3 cups cauliflower rice
  • 3 scallions, chopped
  • 1/2 cup cheddar cheese, shredded (I used Cabot!)
  • 2 cloves garlic, minced
  • 1 egg, whisked
  • salt and pepper, to taste

Instructions

  1. Place your cauliflower rice into a microwave-safe dish. Add a teaspoon of water, (which will help to steam the cauliflower). Cover the dish with a damp paper towel. Cook for 2-3 minutes.
  2. Leave your cauliflower rice covered, to stand for 5 minutes. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  3. Add cauliflower, scallions, cheddar cheese, and garlic in a bowl. Toss to combine. Fold in whisked egg until all ingredients are coated. Season with salt and pepper.
  4. Heat waffle iron. Spray waffle iron well with cooking spray. Add 3/4 cup of the cauli-waffle mixture to the waffle iron and cook 3-4 minutes until the desired doneness. (I like them extra crispy!)
  5. Remove cauli-waffle from waffle iron and spray again before making your next waffle. Repeat process until 4 waffles are made.
  6. Enjoy as is or top with a fried egg, tomato slices, and avocado.

Keywords: Waffle, cauliflower, low carb, savory, cheesy

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Spanish-Style Cauliflower Rice

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Black Forest Chia Pudding

Breakfast & Brunch, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Recipes, Snacks, Vegetarian
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For breakfast, snack, or dessert, this Black Forest Chia Pudding will fill you up and satisfy your sweet tooth at the same time.https://chefjulierd.com/When I first tried kombucha, I didn’t understand how anyone could drink it, but now I LOVE it. Same goes for chia pudding. The first time I tried it, I hated the texture, but now it is something I really enjoy.

Enjoy Black Forest Chia pudding for Breakfast or Dessert. You decide!

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It’s funny how your taste buds change and adapt over time. This is why I when I teach kids classes, I encourage them to try a new food at least 5 times in 5 different ways. According to Ellyn Satter Institute, unfamiliar foods may have to be presented 15 or 20+ times. This goes for picky eater adults too!
https://chefjulierd.com/Over time and trying chia pudding a few different ways the texture actually grew on me and now I really enjoy it. Plus, it’s been fun creating new versions to the same chia base.
Tip: If you don’t enjoy the texture of chia pudding, whip it in a food processor or blender and it becomes a fluffy mousse consistency.
https://chefjulierd.com/What’s a better way to enjoy chia pudding, no other than a tasty black forest cake dessert! The delicious chocolate chia base, with a creamy layer, topped with sweet black cherries, and cocoa nibs, it doesn’t get much better than this!
With wholesome ingredients, this can be served as breakfast, snack, or dessert!

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black forest chia pudding in a glass

Black Forest Chia Pudding

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1/3 cup chia seeds
  • 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • 1 1/4 cups unsweetened non-dairy milk
  • 1 tablespoon maple syrup
  • 1/2 cup frozen dark cherries, thawed
  • 1/2 cup plain yogurt
  • 1 tablespoon cocoa nibs

Instructions

  1. In a small bowl, whisk together chia seeds, cacao powder, almond milk, and maple syrup. Divide into two containers. Store in the refrigerator overnight for the mixture to thicken.
  2. Top chia pudding with 1/4 cup yogurt, 1/4 cup cherries, and half tablespoon cocoa nibs in each container.
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RDelicious Kitchen @RD_Kitchen
Black Forest Chia Pudding via RDelicious Kitchen @RD_Kitchen

Swiss Chard and Mushroom Quiche

Breakfast & Brunch, Dietary, Freezer Friendly, MAIN DISHES, Make ahead, PREP, Recipes, Vegetarian, Vegetarian
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Whether you are pleasing a crowd for brunch or simply meal prepping for the upcoming week, add a Swiss Chard and Mushroom Quiche to the menu for a veggie and protein-packed breakfast!

Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
I love a good quiche, but I’m a little OCD on the ratios when I make mine. I crave the perfect balance of crust, filling, and eggy-ness.

  • Crust thin enough but thick enough to enjoy delicious flaky crust in every bite.
  • Plenty of filling. Quiches are typically filled with vegetables, protein, and cheese. I like when each bite incorporates all the flavors of the filling.
  • The perfect balance of fluffy eggs. This kind of goes hand in hand with the filling part, and even amount of filling and eggs.

Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
I used red swiss chard with mushrooms as the stars for the filling. What’s fun about quiche is you can play around with the ingredients to create your favorite combo! Plus, it’s an easy (and tasty) way to incorporate vegetables in the morning.

Weekends call for quiche! Have a #QuicheFeast with a Swiss Chard and Mushroom Quiche
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Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
The magic of this quiche is the cheese. Cabot’s garlic & herb cheddar is out of this world. It is so creamy with a rich garlic and herb flavor, finishing with the subtle bite from the cheddar. Did you know many of Cabot’s cheese is lactose free? How can cheese be lactose free, you may wonder. The removal of lactose occurs naturally during the cheese making process. Just look for the “Lactose-Free” icon on the packaging of your favorite Cabot cheese products if you are looking for a  naturally lactose-free cheese.
Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_KitchenI have a pretty deep pie plate that I used for this quiche. If you don’t have as deep of a dish, you may want to scale back a little on the amount of eggs. I did note that in the recipe’s note section, but just in case, I thought I would remind you again 😉
What’s your favorite quiche combo?

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Swiss Chard and Mushroom Quiche on a white plate

Swiss Chard and Mushroom Quiche

  • Author: Julie @ RDelicious Kitchen
  • Cook Time: 40 mins
  • Total Time: 40 mins
  • Yield: 8-12 1x
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Ingredients

Scale
  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup (1 stick) unsalted butter
  • 2 tbsp to 1/4 cup ice water
  • For the quiche:
  • 2 tbsp olive oil
  • 1/2 large onion, sliced
  • 2 tbsp garlic, minced
  • 1 1/2 cups mini portabello mushrooms, sliced
  • 1 tbsp balsamic vinegar
  • 2 heaping cups red swiss chard, chopped (or any dark leafy green)
  • 4 oz Cabot garlic & herb cheddar cheese, shredded
  • 6–8 eggs* (see note)
  • 1/2 cup low-fat milk

Instructions

  1. Whisk together the flour and salt.
  2. Dice the butter into small cubes. Using a pastry blender (or fork) work the butter into the flour until it’s well-distributed, but not fully incorporated.
  3. Tossing with a fork, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands.
  4. Gather the dough into a ball. Gently shape each dough into a rough disk. For better texture, chill the dough for at least 30 minutes before rolling. Roll into an even circle. Place into pie dish and pinch the edges along the sides for the crust. Set aside until ready to use.
  5. In a large skillet, heat olive oil over low-medium heat. Cook onions for 20 minutes, until caramelized. Add the garlic and mushrooms and cook until mushrooms are tender. Add the balsamic vinegar and let reduce to about half. Toss in the swiss chard to coat with vegetables until just beginning to wilt.
  6. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  7. Sprinkle half the garlic & herb cheddar cheese at the bottom of the quiche crust. In an even layer add the swiss chard and mushroom mixture. Pour in the eggs. Top with remaining cheese.
  8. Bake in the oven for 35-40 minutes, until the edge of the crust has browned and the filling appears set.

Notes

Pie crust recipe adapted from King Arthur Flour’s all-butter pie crust.

I used a deep pie dish which was able to fit 8 eggs. If your pie plate is more shallow use 6 eggs.

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Jumbo Skillet Apple Pancake

Baked Goods, Breakfast & Brunch, Dietary, Fall, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Seasonal, Vegetarian
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Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunchConfession: I am a terrible pancake flipper. I am a waffle maker pro, but when it comes to pancakes, I fall short.

Are you team #pancake or team #waffle? If you are a terrible pancake flipper like me, make this Jumbo Apple Skillet Pancake

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It’s either I am too eager to flip them before they are ready or the flipping process is just a disaster, like how I flipped it right on top on my other pancakes and I just made one giant pancake mound. Culinary school graduate fail.
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunchI was going to attempt to make this recipe into individual pancakes, but instead of the hassle of making a bunch of pancakes, I tried making one giant pancake and let me tell you.. it was the best idea I’ve ever had.
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunchThis giant pancake can now be served family style, so no more waiting for your stack on Sunday morning when everyone else is chowing down. Plus, no more pancake flipping disasters!
I opted to top mine with apple slices this time, but now I am thinking of all the topping options I want to try. This is going to become a staple on my weekends. Bonus, it heats up well too!
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

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Jumbo Skillet Apple Pancake in a baking pan

Jumbo Skillet Apple Pancake

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Breakfast
  • Method: Oven-Baked
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Description

Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.

Ingredients

Scale
  • 4 eggs
  • ¾ cup full-fat coconut milk, from the can
  • 1 tablespoon maple syrup
  • 1 teaspoon almond flour
  • 2 tablespoons arrowroot starch (or tapioca starch)
  • 2 teaspoons cinnamon, plus more for garnish
  • ¼ teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1 tablespoon coconut oil
  • 1 apple (such as a Honeycrisp Pink Lady), peeled, cored, and thinly sliced

Instructions

  1. Place a large cast iron skillet in the oven. Preheat the oven to 450 degrees F, leaving the skillet inside during preheating.
  2. In a large bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla. In a separate bowl, whisk together the almond flour, arrowroot starch, cinnamon, baking powder, and salt. Pour the dry ingredients into the egg mixture and stir until fully combined.
  3. Carefully remove the hot skillet from the oven and add the coconut oil. Swirl it around the pan to coat the bottom and sides. Carefully pour the batter into the skillet. Gently place the apple slices on top. Bake for 15-20 minutes, or until golden brown and slightly puffed.
  4. Serve sprinkled with extra cinnamon and drizzle with maple syrup, if desired.

Notes

adapted from Paleo Magazine

Keywords: #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

 

Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

Prickly Pear & Wild Blueberry Smoothie

30 minutes or less, Drinks & Smoothies, MAIN DISHES, Quick & Easy, Recipes, Snacks
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Start your morning with a simple smoothie with an exotic twist. The mix of prickly pear and wild blueberries adds a burst of flavor while packing in antioxidants to start your morning off right.
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_KitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.
Did you know there are two different kinds of blueberries? The two different varieties are regular, cultivated blueberries and Wild Blueberries. While they may have a few similar qualities, they are quite different.

#ad Switch up your smoothie and #WildYourSmoothie with @WildBberries and a prickly pear combo!

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Wild Blueberries have a more intense flavor than regular blueberries. Wild Blueberry plants grow wild and are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens. It’s this diversity that gives Wild Blueberries their complex and delicious flavor — an extraordinary mix of tart and sweet.
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_KitchenI wanted to highlight Wild Blueberries’ unique flavor profile with another unique fruit – prickly pear! I was recently asked what my strategies were to add plenty of produce into my daily eating habits. My response was, make it fun! Try adding unique and exotic new produce to your regular routine so it never gets boring.
An item like Wild Blueberries, you won’t find in the fresh produce section. You can find Wild Blueberries in the frozen fruit section of your local grocery store; just make sure the package says “Wild”. The Wild Blueberry crop (99% of it) is frozen. These potent little berries are individually quick-frozen (IQF) at harvest, locking in their nutrition and taste.
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_KitchenWild Blueberries have twice (2x) the antioxidant capacity of larger, cultivated blueberries. A growing body of research shows the potential health benefits of Wild Blueberries including gut health, diabetes, cancer and brain health.
It’s a no-brainer that I now always have Wild Blueberries stashed in my freezer.
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_Kitchen

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Prickly Pear & Wild Blueberry Smoothie

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1 prickly pear, peeled and diced
  • 1 cup frozen wild blueberries
  • 1/2 cup unsweetened almond milk
  • 1/2 tablespoon flax seeds
  • 1 teaspoon cinnamon
  • 1 banana, peeled
  • Ice (optional)

Instructions

  1. Blend all ingredients together until smooth and creamy.
  2. Serve immediately.
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RDelicious Kitchen @RD_Kitchen
Prickly Pear & Wild Blueberry via RDelicious Kitchen @RD_Kitchen

Learn more about Wild Blueberries:
Website // Facebook // Instagram // Pinterest // Twitter

(Gluten-Free) Banana Bread Muffins

Baked Goods, Breakfast & Brunch, Dietary, Gluten Free, MAIN DISHES, Recipes
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Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day.

Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

One of the cooking goals that I’ve been working on is working with flour alternatives. There are so many varieties of flours (almond flour, quinoa flour, coconut flour, oat flour, plus so many more!) on the shelves in the grocery store and I’ve been intrigued. Mainly, because I am a food science nerd and I want to learn and understand their baking properties, but also I think many of us are trying to trim back on the amount of refined grains we are consuming (ie. white flour), so it’s been a fun challenge baking with these flour alternatives.

Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

I’ve quickly learned that these alternative flours do not have that perfect 1:1 ratio. FYI, coconut flour sucks up so much moisture. I tried baking cookies with coconut flour and when I picked one up it crumbled right in my hand. Note to self: Add more liquid and maybe pair coconut flour with other flours too. (I’m still working on that recipe!)

Pair these #grainfree Banana Bread Muffins with breakfast or add as a snack. Recipe via @ChefJulie_RD
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Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

I had received a bag of almond flour when I was on the trip with California Almond Board and I feel like it’s been calling my name to bake with it every time I open my pantry and see it.

Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

When you have overripe bananas, bake some banana bread muffin.

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Gluten-Free Banana Bread Muffins with nut butter

Banana Bread Muffins

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Muffin
  • Method: Baking
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Description

Pair with breakfast or add as a snack, these grain-free Banana Bread Muffins can fit into any part of your day.

Ingredients

Scale
  • 3 eggs
  • 3 bananas
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup plain Greek yogurt
  • 1 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 11/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
  2. In a food processor or blender, blend the eggs, bananas, maple syrup, and vanilla extract, until blended through and fluffy (to incorporate air). Pour into a bowl and fold in the yogurt.
  3. In a separate bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt.
  4. Fold wet ingredients into dry and stir until just combined.
  5. Pour muffin batter into muffin tins and bake for 30-35 minutes or until golden brown. (Insert a toothpick into the center of a muffin at they are done when it comes out clean. Center will also spring back when pressed.)

Keywords: muffin, grain-free, gluten-free, baking

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

Tropical Green Smoothie

30 minutes or less, Dairy Free, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Snacks
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Trying to add more fruits and veggies to your daily eating habits? Add both first thing in the morning with this Tropical Green Smoothie.
Tropical Green Smoothie via RDelicious Kitchen @RD_KitchenIt’s February 1st – how is everyone doing on their New Year’s Resolutions so far? I saw a funny post on instagram that January was just a “practice round”. The problem setting big resolutions or goals, is you have to refine them in the beginning and make small habit forming changes to help you get to your end goal.

Trying to squeeze in more veggies in the morning? Try this Tropical Green Smoothie! #breakfast #smoothie #rdchat

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Tropical Green Smoothie via RDelicious Kitchen @RD_KitchenOne goal that I have been discussing a lot lately this path month is simply including more fruit and vegetables within meals and snacks. Just simply go back to the basics. Are you really getting in the minimum recommendation of 5 fruits and vegetables a day? If the answer is no, this should be your starting point.
If eating healthier or maintaining a healthy weight is your goal for 2017, start here. Try to add a serving of fruit and/or vegetables at every meal and snack. If you are typically consuming 3 meals and 2 snacks per day (and now you are adding a fruit and/or vegetable to each) – BAM! You just reached the minimum daily recommendation for fruits and vegetables for the day.
Tropical Green Smoothie via RDelicious Kitchen @RD_KitchenSmoothies are a fantastic way to add both fruit and vegetables in one meal! The secret to this smoothie is the frozen avocados. Now, of course, you can freeze them yourself, but now Welch’s prepackages them in the frozen aisle. Now, you won’t have to worry about the other portion of your avocado turning too quickly. The frozen avocado makes this smoothie so creamy, almost like a consistency of a milkshake.

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green smoothie in a glass with a gray straw

Tropical Green Smoothie

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1
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Ingredients

Scale
  • 1/2 banana, frozen
  • 1/4 cup frozen mango
  • 1/4 cup frozen pineapple
  • 1/4 cup frozen avocado (or quarter fresh avocado)
  • 1 cup kale (or spinach)
  • 1 tablespoon chia seeds
  • 1 cup almond milk (or milk of your choice)

Instructions

  1. Place all ingredients into a blender and blend until smooth.
  2. Add water for a thinner consistency or add ice for a thicker consistency.
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RDelicious Kitchen @RD_Kitchen
Tropical Green Smoothie via RDelicious Kitchen @RD_Kitchen

Snickerdoodle Oatmeal

30 minutes or less, Breakfast & Brunch, Dietary, Gluten Free, PREP, Quick & Easy, Recipes, Vegetarian, Winter
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Cozy up to a bowl of Snickerdoodle Oatmeal this holiday season!Snickerdoodle Oatmeal via RDelicious Kitchen @RD_KitchenDuring the winter months, I always crave a warm bowl of oatmeal in the morning. Skip the sugary packets of oats and create a hearty bowl with simple ingredients, that I am sure are probably in your kitchen already.

Cozy up to a bowl of Snickerdoodle Oatmeal for #breakfast this holiday season!

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Surprisingly, I am not the biggest fan of snickerdoodle cookies. I think it’s because I don’t prefer sugar cookies (the base of snickerdoodles). I am more of a chocolate chip cookie kind of gal, but I do love the warm cinnamon sugar combination from snickerdoodles.
Snickerdoodle Oatmeal via RDelicious Kitchen @RD_Kitchen
McCormick recently came out with a new roasted cinnamon. The roasted version has a richer, deeper flavor than traditional cinnamon. If you love cinnamon and want a bigger and bolder flavor, you have to try roasted cinnamon.
The toppings of this oatmeal really make this breakfast a winner! Have you tried the seasonal Larabar snickerdoodle flavor? Plus, swirling in Betsy’s Best cinnamon chia gourmet peanut butter adds that extra pop of flavor.

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snickerdoodle oatmeal in a white bowl

Snickerdoodle Oatmeal

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1
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Ingredients

Scale
  • 1/3 cup rolled oats
  • 1 cup milk
  • 1/2 banana
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • 1/2 tablespoon chia seeds
  • 1/4 cup vanilla kefir
  • (optional toppings): sliced banana, Betsy’s Best cinnamon chia peanut butter, snickerdoodle larabar

Instructions

  1. Combine rolled oats and milk in a saucepan over medium heat. Slice a banana into thin piece, gently fold into oats. Let cook for 2-3 minutes.
  2. Once oatmeal begins to simmer, stir vigorously to break down the banana slices.
  3. Cook until oats reach desired consistency and liquid is absorbed.
  4. Stir in cinnamon, vanilla extract, maple syrup, chia seeds, and kefir. (the kefir will make your oats super creamy!)
  5. Add desired toppings!
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RDelicious Kitchen @RD_Kitchen
Snickerdoodle Oatmeal via RDelicious Kitchen @RD_Kitchen

Apple Pie Overnight Oats

Breakfast & Brunch, Dietary, Egg Free, Fall, Gluten Free, Make ahead, PREP, Recipes, Seasonal
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Pressed for time in the morning, but don’t want to skimp on a nutritious and filling breakfast? Make these Apple Overnight Oats and breakfast will be ready for you as you run out the door!
Apple Pie Overnight Oats via RDelicious Kitchen @rd_kitchenOn these chilly mornings, the snooze button has been becoming my best friend. Overnight oats save my mornings when I leave myself just 20 minutes to get out the door. With just a little prep the night before I know breakfast is ready for me, so I don’t feel guilty for getting those extra 10 (errr 20) minutes of sleep.
Apple Pie Overnight Oats via RDelicious Kitchen @rd_kitchenAfter many mornings of overnight oats, I am always looking for new flavor combos. The base of my overnight oats is typically a plain yogurt or kefir with fruit along with the oats. I often hear that plain yogurt is too tangy and tart. One of my favorite RD tips is to stir in unsweetened applesauce. It adds that sweetness without adding added sugars like flavored yogurts have. Plus, adding a pinch of cinnamon, it adds that perfect sweetness.

Save time in the morning and make these Apple Pie Overnight Oats the night before for #breakfast for the next morning

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Apple Pie Overnight Oats via RDelicious Kitchen @rd_kitchenAdding cooked apples make these overnight oats tastes like dessert. I love apple pie, but I typically only eat the filling of the apples and ditch the crust. The soft apples add that extra element of sweetness from the apples being cooked down.

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apple pie overnight oats in a mason jar

Apple Pie Overnight Oats

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2
Print Recipe

Ingredients

Scale
  • 2 small apples, peeled and chopped
  • 1 teaspoon lemon juice
  • 1 1/2 tablespoons cinnamon, divided
  • 1/2 cup quick oats
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain yogurt (I used Siggi’s)
  • 2 tablespoons chia seeds
  • 1/4 cup walnuts, chopped

Instructions

  1. In a small pot combine, chopped apples, lemon juice, and 1 tablespoon cinnamon. Heat over low heat until apples soften. Remove from heat and let cool completely.
  2. In a bowl, combine oats, applesauce, yogurt, chia seeds, and remaining cinnamon. Distribute oat mixture evenly between two mason jars. Add walnuts evenly over the oats, then top with the cooked apples.
  3. Seal with a lid and store in the refrigerator overnight.
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RDelicious Kitchen @RD_Kitchen
Apple Pie Overnight Oats via RDelicious Kitchen @rd_kitchen

Q & A with Katie Sullivan Morford, Registered Dietitian and Cookbook Author of Rise & Shine

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Rise and shine, it’s breakfast time!

Q & A with Katie Morford, Registered Dietitian and Cookbook Author of Rise & Shine via RDelicious Kitchen @RD_kitchenphoto credit: Erin Scott, from Rise & Shine (Roost Books, 2016)

Katie Sullivan Morford, MS, RD of Mom’s Kitchen Handbook recently released a new cookbook! Katie is a talented food writer and registered dietitian with a master’s degree in clinical nutrition. She has a passion for helping families raise healthy kids through sound feeding habits, delicious recipes, and lots of patience. I was so excited when Katie sent me a copy of her cookbook!

Need new #breakfast ideas? Check out @MKHandbook Rise & Shine #cookbook  #rdchat

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What’s this cookbook all about? Rise and Shine is the answer for every parent who has struggled to get breakfast on the table and to get their child to actually eat it. With 75 breakfast recipes that are entry-level-easy, with at least half requiring no more than five minutes of hands-on prep time, every delicious recipe is an exercise in good nutrition and good taste. Written by a nutritionist with three children, this book arms parents with tips, recipes, and inspiration for making a nourishing breakfast doable and delicious. Rise and Shine is made for busy families and busy mornings, so when breakfast isn’t the priority, you can still eat something to start your day off right.

Q & A with Katie Sullivan Morford, Registered Dietitian and Cookbook Author of Rise & Shine via RDelicious Kitchen @RD_kitchenphoto credit: Erin Scott, from Rise & Shine (Roost Books, 2016)

What makes this cookbook stand out on the bookshelf? The recipes are healthy and approachable, with little prep time. I love how Katie provides nutrition education within the pages along with the recipes. She gives tips on how to remodel your breakfast in healthy ways, portion control, meal planning, plus so much more. The images are flawless as you flip through the pages and makes you excited to get up for breakfast in the morning.

Want to learn a little more how Katie got started with this book idea? Katie kindly answered some questions I had for her.

Why did you choose to write a cookbook solely focused on breakfast?
It came about after I was on tour with my first cookbook, Best Lunch Box Ever. A lot of the people I spoke with, parents especially, said they struggled with getting everyone fed in the morning before work and school. It was something I’d been hearing from folks through my blog as well. I figured there was already a good weekday breakfast cookbook out there, but when I did my research I found few resources focused on healthy meals for busy weekday mornings. It seemed like a natural follow up to my first book. I loved writing it.

What recipe from the cookbook do you make the most?
That is a tough one, since I tend to go in phases. A few regulars in the rotation are the Barely Banana Protein Pancakes, the Almost Instant Chocolate Breakfast Drink, and the Mini Spinach and Feta Frittatas.

From start to finish, how long did it take you to write this book?
It was about two years from the time I started the book to the time it was published, but actual writing and recipe development was about six months. After that there was some back and forth with my publisher over edits and about two weeks devoted to preparing for and cooking for the photo shoot.

What topic do you think your next cookbook will be about?
I’m talking to my publisher about an idea at this very moment, but I’m not ready to spill the beans.

Pancakes or Waffles?
Waffles. Crispy!

Eggs – preferred scrambled, sunny-side up, over easy or poached?
None of the above. My favorite eggs are soft boiled, still in the shell, with strips of whole grain toast to dip into the yolk. Rise & Shine has pretty foolproof recipe for doing eggs this way.

What do you hope people walk away with when they buy your book?
I hope they feel inspired and empowered to make delicious, healthy, doable breakfasts for themselves and their families. Homemade breakfast doesn’t need to be time-consuming or fancy to be good and good for you. I try to offer something for everyone in the book, whether that means a smoothie you can make in one minute, uncomplicated egg dishes, or wholesome muffins you can bake on a weekend afternoon and stow in the freezer.

Q & A with Katie Morford, Registered Dietitian and Cookbook Author of Rise & Shine via RDelicious Kitchen @RD_kitchenphoto credit: Erin Scott, from Rise & Shine (Roost Books, 2016)
What’s your favorite thing to make for breakfast?
RDelicious Kitchen @RD_Kitchen