This past May Rob and I went to Greece and almost two months later, I still can’t stop thinking about the amazing Greek salads we had on the islands! Cold, crisp and incredibly fresh, the traditional Greek salads of Greece definitely lived up to the hype.

We would get one almost every day for lunch along with a crisp glass of Assyrtiko (Greek white wine) and tomato fritters, another classic Greek dish you’d find on any restaurant menu across the islands.

All of the Greek salads in Greece were incredibly fresh and flavorful and always dressed in really good olive oil, of course. We ate our way through the islands of Mykonos, Santorini and Crete and for me that’s what traveling is all about.

Experiencing different cultures and traditions of a place through their food is my favorite part about traveling. Greece was a magical place to be able to do that and I’m already looking forward to going back soon!

This whipped feta toast is inspired by the beautiful islands, lovely people, and breathtaking sights of Greece. Close your eyes while you take a bite and pretend you’re eating it seaside with the ocean breeze in your hair and no cares in the world!

The best thing about Greek salads is that they really do get better the next day once the flavors have really married together with the olive oil and salt. In any instance you could definitely make the Greek salad in advance and or enjoy the leftovers the next day, no problem!

This Greek-inspired toast recipe is perfect for breakfast, brunch, lunch or a dinner appetizer. The salad remind me of a pico de gallo, except with Greek salad ingredients!

Lastly, check out this video on Instagram to see exactly how I make it, and if you make it I’d love to see so please tag me too!

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A post shared by Maggie Michalczyk, RDN (@onceuponapumpkin)

Ingredients for Whipped Feta Greek Salad Toast

• Fresh sourdough bread
• Good quality extra virgin olive oil
• Grape tomatoes — I like using the Wild Wonders tomatoes.
• Red onion
• Green pepper — optional, however most authentic Greek salads have it.
• Block of feta cheese — the label should say “product of Greece”. I like the brand Mt. Vikos!
• Kalamata olives
• Persian cucumbers
• Capers — optional
• Plain greek yogurt — I use siggi’s.
• Lemon
• Fresh dill
• Dried oregano
• Garlic
• Salt

**Avocado & chickpeas would be two other great addition to this salad.

Equipment / Utensils

• food processor
• toaster
• mixing bowl

Tips for Making an Incredible Greek Salad

Whether you’re making a Greek salad to use in this recipe or just as a side salad anytime, use these tips to make it extra delicious!

• Salt the salad ingredients. Be sure to generously salt the tomatoes, olives, red onion, green pepper, cucumbers, and olives as you toss everything together. The salt helps to draw out the water and flavor molecules which allows move flavor to seep in.

• Use a high-quality extra-virgin olive oil. Don’t skimp when it comes to olive oil. Make sure it’s extra-virgin olive oil as there are many different blends on store shelves that are not 100% olive oil! I love a slightly spicy, flavorful extra-virgin olive oil.

• Use high-quality feta (not the crumbles!). Once you start buying feta in a block, you’ll never go back to crumbles! Whole Foods, Trader Joes and Costco all have great options.

• Opt for Kalamata olives. Grab Kalamata olives in brine versus a canned option.

• Look for the freshest produce you can find. If you’re able to grab tomatoes, cucumbers, pepper and red onion from your local farmers market, I promise it will take the flavors and freshness of this salad up a notch!

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Whipped Feta Greek Salad Toast

Whipped feta greek salad toast is the best greek salad you've ever had on a piece of crispy toast! Each bite is bursting with freshness and flavor and perfectly complemented by creamy feta.

Cuisine American

Keyword feta toast, greek salad, whipped feta toast

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 2

Ingredients

Greek Salad Toast

• 2 slices sourdough toast
• 1/2 cup grape tomatoes quartered
• 3-4 Persian cucumbers diced
• 1/2 cup Kalamata olives diced
• 1 small/medium red onion diced
• 1/2 green pepper diced
• 2 tbsp. capers
• 2 tsp. salt
• 1 tsp. dried oregano
• 2 tbsp extra-virgin olive oil
• 1/2 tbsp. fresh dill

Whipped Feta

• 1 block feta cheese
• 2 tbsp. plain Greek yogurt
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. fresh dill
• 1 tbsp. fresh lemon juice
• 1 small clove garlic minced

Instructions

• Start by cutting up the ingredients for the Greek salad. Dice cucumber, red onion, green pepper and olives. Quarter tomatoes if using grape-sized tomatoes. If using bigger tomatoes, dice also.
• Toss everything together with salt, olive oil and dried oregano.
• Cover and refrigerate until ready to use.
• Make the whipped feta by adding the feta to your food processor along with the greek yogurt, lemon juice, garlic, fresh dill and salt. Pulse for 2-3 minutes until a butter like consistency forms.
• Add sliced sourdough to a toaster and toast until crisp. Spread a layer of whipped feta on top and spoon the Greek salad on top.
• Drizzle olive oil on top and sprinkle with extra fresh dil and salt. Enjoy!
• Store leftover feta in an airtight container in the fridge and use as a dip or to make more toast with!

Notes

You will definitely have leftover feta and some leftover Greek salad depending on how much you add to your toast. Store leftovers covered in the fridge to enjoy the next day. 

More Fresh Recipes Like This One You’re Sure to Love:

• Greek Baked Feta Pasta
• Mediterranean Chickpea Salad
• Blueberry Peach Burrata Salad
• Cauliflower Couscous Salad with Dates, Parsley & Almonds
• Pumpkin Ricotta Toast

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The post Whipped Feta Greek Salad Toast appeared first on Once Upon a Pumpkin.

Pizza for breakfast?! You know it. This delicious baked pizza frittata is for you if you’re like me and like cold pizza the next day for breakfast (who doesn’t?!). Inspired by traditional Chicago-style, deep-dish pizza, this frittata packs all of the flavors of pizza into one craveable egg dish!

It’s the perfect combination of veggies, protein, and flavor that’s perfect for breakfast, brunch, lunch or dinner. Super fun to make for a brunch at home, it also works well as leftovers so you can prep it ahead of time to enjoy for the next couple of days.

I love adding greens like arugula on top and slices of avocado to give it even more nutrition and the best part is, it tastes just as delicious as leftovers the next day!

What is a Pizza Frittata?

A pizza frittata is a fun twist on a regular frittata, which is a baked egg dish that is often packed with delicious veggies, protein, and spices. The pizza take on this is to combine pizza flavors like oregano, cheese, pepperoni, tomatoes, spinach, fresh basil and red pepper flakes with the eggs and bake that up for a frittata that looks and tastes like a pizza!

Why is it Called a Frittata?

Frittatas were originally made by frying eggs in oil, so the word frittata is after the Italian verb friggere, which means “fried.” Now, the more popular cooking method is to bake the eggs in the oven, which is what I did with this recipe!

Frittata vs. Quiche

Now that you’re familiar with the good ol’ frittata, what are the differences between a frittata vs. quiche? They both have eggs as the star of the show. But the main difference is that a quiche has a pastry-like crust while a frittata doesn’t have any crust. A frittata also typically contains less dairy in the egg mixture than a quiche.

What Kind of Pan Do I Need to Make a Pizza Frittata?

The pan you choose depends on the type of method you plan to cook your frittata. For a stovetop frittata, a typical non-stick pan with a lid will work great. If you plan to use the stove (as I did here for this baked frittata recipe), a cast iron skillet works great. I recommend letting the eggs set on the stovetop and then finish baking the frittata in the oven.

What Does a Frittata Taste Like?

A frittata can be seen as a cousin to your reliable and tasty omelet. I like to think of it as an omelet in a different shape, with a little bit more volume. Egg will be your predominant base flavor, but depending on the veggies, optional added protein, and dairy you choose to include, it can take on many different flavors per your taste preferences — like pizza! You can also make it dairy-free, and it’s naturally a gluten-free option.

Pizza Frittata Ingredients

I love this recipe because it makes it so easy to include several servings of veggies in one dish. For this pizza frittata, I added tomatoes, spinach, and arugula as my veggies of choice. And to elevate the flavor, I used some of my favorite herbs and spices – garlic, oregano, basil, and red pepper flakes.

• eggs
• roma tomatoes
• garlic powder
• dried oregano 
• turkey pepperoni — I used Applegate’s turkey pepperoni in this recipe but you could substitute for turkey bacon, or regular.
• spinach 
• almond milk 
• mozzarella cheese — Use shredded plant-based cheese to keep this recipe dairy free.
• fresh basil 
• red pepper flakes 
• fresh basil
• arugula (for adding on top )
• avocado (for adding on top )

equipment / utensils

• mixing bowl
• whisk
• 10-inch cast iron skillet

How to Make a Frittata

1. Preheat the oven to 400 degrees F.
2. Whisk the eggs. Whisk the eggs, spice and salt and pepper together. Add the turkey pepperoni,
3. Saute spinach in the skillet. Using a small amount of oil, sauté the spinach on low heat in the skillet until slightly wilted. It doesn’t need to be completely wilted down.
4. Pour the egg mixture into the cast iron skillet. Pour the egg mixture into the skillet.
5. Let the eggs set in the pan for about 4-5 minutes. Over medium-low heat, let the eggs set in the skillet on the stovetop for 4-5 minutes. This helps to ensure the eggs get cooked all the way through.
6. Place in the oven to finish cooking for 10-12 minutes. Place the frittata in the oven for 10-12 minutes to finish cooking.
7. Top with arugula and avocado. Slice and enjoy! Remove from the oven, top with arugula, more cheese and avocado if desired.
8. Store covered in the fridge for 3-4 days.

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Spinach Oven-Baked Pizza Frittata

This oven-baked pizza frittata is fun and filled with delicious flavors! Easy to whip up for brunch, this pizza frittata is sure to be a hit and even tastes great as leftovers the next day. 

Course breakfast recipes

Cuisine American

Keyword frittata; pizza frittata; eggs; pizza

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 4 -5 servings

Author Maggie Michalczyk, RDN

Ingredients

• 10 eggs
• 1/2 cup almond milk or other milk of choice
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup shredded mozzarella cheese or Italian cheese blend + extra for sprinkling on top
• 1/2 cup turkey pepperoni sliced in half
• 2 cups spinach
• 2 roma tomatoes sliced
• 1 cup arugula
• 2 tbsp. fresh basil chopped
• sliced avocado

Instructions

• Preheat the oven to 400 degrees F.
• In a medium-sized bowl, combine the eggs, almond milk, garlic powder, dried oregano, red pepper flakes and salt and pepper. Add in the cheese, and turkey pepperoni.
• In a 10-inch cast iron skillet on low heat, sauté the spinach until slightly wilted. 
• Pour the egg mixture into the skillet. Top with sliced tomatoes and extra cheese and turn up the heat to medium-low. Let the eggs set for 4-5 minutes. 
• Next, place the skillet in the oven for the frittata to bake for an additional 10-12 minutes.
• Remove from oven, top with arugula, more cheese, fresh basil and avocado slices if desired. Enjoy right away and store the leftovers covered in the fridge for 3-4 days.  

Notes

Reheat slices in the air fryer at 350 for 3-4 minutes. 

Other Egg Recipes I Love

If you’re on an egg kick and want to try other egg recipes to scramble things up, here are some other ones I recommend:

• Butternut Squash Frittata 
• Pumpkin Veggie Egg Muffins
• Mini Pumpkin Egg Bake
• 70+ Egg Recipes

The post Spinach Oven-Baked Pizza Frittata appeared first on Once Upon a Pumpkin.

Brighten up any morning with a batch of these bright and super fluffy lemon banana pancakes. Easy to make in less than 30 minutes from start to finish, you’ll love how fresh and tart they are! I think it’s safe to say most of us have lemons, oats, bananas, and some type of milk and yogurt on hand which is why these pancakes are so perfect for breakfast on the weekend.

Grating fresh lemon zest both into and on top of these lemon banana pancakes adds so much freshness that naturally gives you a little energy boost in the morning too! I just love the lemon banana combo — it turned out so well in these lemon banana chia muffins which inspired these pancakes.

Throwing all of the ingredients together in a blender saves you from getting multiple bowls dirty (just make sure you wash the blender before the batter hardens!) and gets you the perfect consistency for pancake batter. I can’t wait to hear what you think of this pancake recipe!

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Ingredients for Lemon Banana Pancakes

• old-fashioned oats — use gluten-free oats if preferred.
• eggs
• spotty bananas
• maple syrup — these pancakes are sweetened naturally with maple syrup, however they do get a lot of sweetness from the bananas so if you wanted to omit the maple syrup you definitely could!
• plain or vanilla yogurt — I recommend opting for yogurts that are lower in sugar and higher in protein. I used siggi’s 4% touch of honey flavor. To make these pancakes dairy-free use plant-based or coconut yogurt.
• lemons — you will need the zest and the juice! See below for my trick for getting more juice out of a lemon.
• oat milk — other non-dairy milk of your choice would also work.
• vanilla extract
• cinnamon
• baking powder
• salt

equipment / utensils

• high-speed blender
• zester
• spatula
• skillet or sauté pan

Tips for Making Lemon Banana Blender Pancakes

• Get out all of the ingredients before you start making them. I like to do this for every recipe no matter how easy or complicated it might be. It helps to make sure you don’t forget anything.
• Microwave the lemon to get more juice out of it. Check out this video for how to get more juice out of your lemons — it’s so easy!

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• Don’t flip them until they bubble. You want to give your pancakes a chance to rise a bit before flipping them. Look for little bubbles around the edges before flipping. This will also prevent you from flipping too early!
• Don’t squish them down with the spatula once you’ve flipped them. You want your pancakes to have a little lift and bounce, so once you flip them, don’t squish them down with the spatula. I love how these can get really fluffy.
• Wash the blender immediately after cooking the pancakes. The oat flour will harden and it will be a lot harder to scrub the blender clean if you wait! Wash as much of the batter out as you can, then fill the blender up about halfway with water and a few drops of soap. Run it on high, and it practically cleans itself!

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Lemon Banana Pancakes

Lemon banana pancakes made from oats are a fresh and fun take on pancakes that you’ll want to make for many weekend mornings to come. They’re fluffy, fresh, and tart to wake you up deliciously! 

Course breakfast recipes

Cuisine American

Keyword lemon banana pancakes; pancakes; lemon; banana; banana pancakes; blender pancakes; oat pancakes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2 servings

Author Maggie Michalczyk, RDN

Ingredients

• 1 1/2 cups old-fashioned oats⠀
• 2 eggs⠀
• 2 large spotty bananas⠀
• 2 tbsp. maple syrup
• 1/4 cup whole-milk yogurt or dairy-free/plant-based yogurt
• 2 tbsp. oat milk or other milk of choice⠀
• zest of 2 lemons
• juice of 1 1/2 lemons⠀
• 1 tsp. vanilla extract ⠀
• 1 tsp. cinnamon⠀
• 1 tsp. baking powder ⠀
• pinch of salt ⠀

Instructions

• Add all of the ingredients to a high-speed blender and blend until a pancake batter consistency forms. 
• Heat a skillet and coat with butter or oil to prevent pancakes from sticking. Use a 1/4 cup to portion out the pancake batter onto the skillet. 
• Once the edges start to bubble, flip. Repeat with remaining pancake batter. 
• Top with extra lemon zest, yogurt & banana slices and a drizzle of maple syrup or honey if desired. Enjoy! 

More lemon recipes & banana recipes you’re sure to love

• Lemon Sugar Cookies (DF & GF)
• Lemon Banana Bread (GF)
• Lemony Asparagus Pasta (GF option)
• Banana Lemon Chia Muffins (DF & GF)

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The post Lemon Banana Blender Pancakes appeared first on Once Upon a Pumpkin.

This post was created in partnership with The Quaker Oats Company. As always all opinions are my own and I appreciate your support!

Winter spice citrus oats with cinnamon, fresh ginger, orange zest and fresh citrus slices makes for a flavorful and fun breakfast time option for the winter months. 

One of the ways I keep things fun in the breakfast department is by infusing seasonal ingredients into different breakfast foods, like these winter spice citrus oats. Citrus slices add a pop of fresh color that naturally brightens up the any winter day.

Oats are like a blank canvas you can add more flavor and nutrition to. I love thinking of fun ways to spice them up based on the time of year. I always have a canister of Quaker Oats in my pantry and like thinking of different ways I can use them during breakfast time and beyond. 

A ½ cup serving of oats is a good source of fiber, — all the more reason to always keep a canister in your pantry! 

Winter Spice Oatmeal

Fresh orange, winter spices and pomegranate seeds were the inspiration behind these fun and flavorful oats that are great for this time of year. Grating fresh orange zest into the oats gives them a refreshing scent to help start your morning off on a good note and tart citrus slices complement the oats perfectly.  

I really like that you can make these in advance and pull them out of your fridge for a tasty breakfast time option . It’s important to take the time for yourself amidst a busy start to the new year and help provide morning fuel  you want. 

Ingredients for Winter Spice Citrus Oats 

• Quaker Old Fashioned Oats
• unsweetened non-dairy milk (almond or oat)
• fresh ginger 
• chia seeds / hemp seeds
• cinnamon
• orange zest 
• citrus slices

Equipment/ utensils: 

• Mixing bowl
• Microplane (optional for zesting the orange) 

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Winter Spice Citrus Oatmeal

Winter spice citrus oats with cinnamon, fresh ginger, orange zest and pomegranate seeds makes for a flavorful and fun breakfast time option for the winter months. 

Course breakfast recipes

Cuisine American

Keyword oatmeal; oats; oat bowl; citrus oatmeal; winter spice

Prep Time 5 minutes minutes

Cook Time 8 hours hours 11 minutes minutes

Servings 1 serving

Author Maggie Michalczyk, RDN

Ingredients

• ½ cup Quaker Old Fashioned Oats
• 1/2 cup unsweetened non-dairy milk almond or oat
• 1/4 tsp. fresh ginger
• 1 tsp. chia seeds / hemp seeds
• dash of cinnamon
• fresh orange zest
• 1/4 cup citrus slices think orange, cara cara or blood orange

Instructions

• Cook oats according to package directions with non-dairy milk. Grate fresh orange zest, ginger and sprinkle cinnamon on top.
• Remove from stove top, place in a bowl and top with citrus segments, and hemp seeds. If desired banana slices and drizzle of almond butter. Enjoy! 

More Recipes With Oats You’re Sure to Love:

• Almond butter & jelly overnight oats 
• 4 unique ways to use oats
• Pumpkin Pie Baked Oatmeal 
• Gluten-free blueberry banana oat muffins 

Pin this recipe for later! 

The post Winter Spice Citrus Oatmeal appeared first on Once Upon a Pumpkin.

This post was created in partnership with The Quaker Oats Company. As always, all opinions are my own and I appreciate your support!

I wanted to create an easy gluten-free recipe with gluten-free oats that works for a quick snack or addition to breakfast. Enter these gluten-free blueberry banana oat muffins that are made with simple ingredients that I’m betting are already in your pantry. 

Oats are definitely a staple of mine and something I recommend everyone have a canister of in their pantry because they can be used in so many different ways. One common misconception is that people who follow a gluten-free diet can’t eat oats — the good news is you definitely can! 

Let’s chat for a second about why people following a gluten-free diet need to buy a special type of oat. 

Oats are naturally gluten free but may not be safe for people with gluten sensitivities or Celiac Disease because oats may come in contact with wheat, rye and barley at the farm, in storage, or during transportation. 

Looking for specially marked packages of oats like Quaker Gluten-Free Quick 1-Minute Oats and Quaker Gluten Free Instant Oatmeal (look for specially marked packaging) is a great way to ensure you’re getting the gluten-free goodness of oats. With over 140 years of milling experience, Quaker’ team of experts developed a breakthrough cleaning system to sort and clean oats to ensure that Quaker Gluten Free Oats can be enjoyed and trusted by those leading a gluten free lifestyle.

Ingredients for Gluten-Free Blueberry Banana Oat Muffins: 

Note: To keep the muffins gluten free, all ingredients must be gluten free.

• Quaker Gluten-Free Quick 1-Minute Oats 
• bananas
• eggs
• cinnamon
• ground flax seed 
• salt
• unsweetened almond milk 
• honey
• vanilla extract 
• blueberries

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Gluten-Free Blueberry Banana Oat Muffins

Gluten-free blueberry banana oat muffins are made with gluten-free oats, ripe bananas, blueberries and are naturally sweetened with honey. They make for a delicious, on-the-go breakfast time muffin or snack.

Course nutritious treats

Cuisine American

Keyword gluten free blueberry banana oat muffins

Prep Time 10 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

Servings 12 servings

Author Maggie Michalczyk, RDN

Ingredients

• ¾ cup banana mashed
• 2 eggs
• ⅔ cup unsweetened almond milk
• 2 tbsp of honey
• 2 tsp. vanilla extract
• 2 cups Quaker Gluten-Free Quick 1-Minute Oats
• 1 tbsp. cinnamon
• 1 tbsp. ground flax seed
• ¼ tsp. salt
• 1 cup fresh blueberries

Instructions

• Preheat the oven to 400 degrees F and spray a muffin pan with cooking spray or line with lines.
• In a medium sized bowl mash the banana and add eggs, almond milk, honey and vanilla extract. Mix together until well combined. 
• Add the oats, cinnamons, ground flax seed, and salt. Stir together and let sit for 3-4 minutes. Fold in the blueberries, reserving about 2 tbsp. for sprinkling on top. 
• Use an ice cream scoop to portion the batter into the muffin pan. Sprinkle 2-3 blueberries on top of each cup. 
•  Bake for 18-20 minutes until each of the oat cups is set. 
• Remove from the oven, let cool and enjoy! Store in the fridge for 3-4 days

Notes

To keep the muffins gluten free, all ingredients must be gluten free.

more oat recipes you’re sure to love:

• honey oat blueberry banana bread
• peachy oat crisp
• birthday cake oatmeal pancakes
• almond butter & jelly overnight oats

pin this recipe for later!

The post Gluten-Free Blueberry Banana Oat Muffins appeared first on Once Upon a Pumpkin.

This post was created in partnership with The Quaker Oats Company. As always all opinions are my own and I appreciate your support!

Overnight oats are one of my favorite ways to enjoy oats! Even though I work from home and have the luxury of taking extra time to make breakfast, I like prepping them the night before to have them ready to go in the morning for breakfast time!

How I flavor my overnight oats tends to change with the season. In the fall it should come as no surprise that I like adding pumpkin, but one flavor combination that never fails year-round is almond butter and jelly!

Like the classic combination of peanut butter and jelly that reminds me of the lunch I packed for school of all of those years, almond butter and jelly overnight oats are a slightly more refined, yet equally delicious version.

Oats are a great option for breakfast time because of the nutrition they provide. They’re definitely a pantry staple I recommend having on hand. I often share other ways I use them on Instagram too!

For over 140 years, Quaker has been the leading expert in oats, committed to combining science, scale, passion and expertise, and dedicated to researching all that this powerful grain has to offer. Their nourishing oats are produced with high standards of quality, taste and safety.

The oats used in each variety of Quaker Oats – instant, quick, old fashioned and steel cut – are 100% whole grain, and ounce per ounce, they all provide similar amounts of fiber, vitamins and minerals.

Oats & Heart Health

Oats are a simple and great way to support a healthy heart. There’s solid evidence that whole grain oats and oat bran can help lower blood cholesterol thanks to the power of beta-glucan – a soluble fiber, largely unique to oats, that basically tells your liver to pull LDL (bad) cholesterol out of the blood. Then, it binds to some of the cholesterol in your gut, keeping it from ever reaching your bloodstream.  Three grams of soluble fiber from oats as part of a diet low in saturated fat and cholesterol may help reduce the risk of heart disease.  A serving of Quaker Old Fashioned Oats provides 2 grams.  Another reason why adding oats to your diet in a variety of ways is a great idea!

Ingredients for Almond Butter & Jelly Oats

• Quaker Old Fashioned Oats
• unsweetened non-dairy milk (almond or oat)
• unsweetened almond butter
• no sugar added blueberry or raspberry preserves (or can be fresh muddled blueberries or raspberries)
• chia seeds or hemp seeds
• cinnamon

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Almond Butter & Jelly Overnight Oats

These almond butter and jelly overnight oats “cook” in your fridge overnight for a delicious and nutritious no-fuss breakfast anytime of year! 

Course easy meals

Cuisine American

Keyword almond butter and jelly overnight oats

Prep Time 5 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

Servings 1 serving

Author Maggie Michalczyk, RDN

Ingredients

• ½ cup Quaker Old Fashioned Oats
• 1/2 cup unsweetened non-dairy milk almond or oat
• 1 11/2 tsp. unsweetened almond butter
• 1 tbsp. no sugar added blueberry or raspberry preserves or can be fresh muddled blueberries or raspberries
• 1 tsp. chia seeds / hemp seeds
• dash of cinnamon

Instructions

• In a small bowl, combine oats, milk, chia seeds and cinnamon. Mix until well combined, cover and refrigerate for at least 4 hrs or overnight.
• In the morning add half of the oats to a small bowl or jar, top with almond butter and jelly or muddled fruit and then top with the other half of the oats. Sprinkle with extra cinnamon on top and enjoy! 

more oat recipes you’re sure to love

• honey oat blueberry banana bread
• peachy oat crisp
• birthday cake oatmeal pancakes

pin this recipe for later

The post Almond Butter & Jelly Overnight Oats appeared first on Once Upon a Pumpkin.

This post was created in partnership with The Quaker Oats Company. As always all opinions are my own and I appreciate your support!

These birthday cake oatmeal pancakes are made with 7 ingredients that I’m betting are in your fridge and pantry at this very moment. Great when you want to celebrate a birthday or any moment in life that deserves a little bit of celebrating! 

Fluffy and festive thanks to sprinkles , these birthday cake pancakes are made with oat flour made from Quaker Old-Fashioned Oats, and can also be made gluten free by using specially marked Quaker Gluten Free Oats and all gluten-free ingredients.

From savory to sweet, hot to cold, oats can provide goodness any time of day. I like to think of them like a blank canvas to inspire culinary creativity, which is exactly how I hope you feel about all of these unique, and delicious recipes that use oats! 

For over 140 years, Quaker has been the leading expert in oats, committed to combining science, scale, passion and expertise, and dedicated to researching all that this powerful grain has to offer. Their  nourishing oats are produced with high standards of quality, taste and safety. 

The oats used in each variety of Quaker Oats – instant, quick, old fashioned and steel cut – are 100% whole grain, and ounce per ounce, they all provide similar amounts of fiber, vitamins and minerals.

You definitely can’t go wrong with a bowl of oatmeal topped with seasonal fruit and nuts or seeds, but I also challenge you to think outside the oat bowl and use oats in these birthday cake oatmeal pancakes recipe below that are fun, nutritious and easy to make! 

Now let’s make birthday cake pancakes with oats!

Ingredients for birthday cake oatmeal pancakes:

• Quaker Old-Fashioned Oats
• Egg
• Yogurt
• Honey
• Vanilla extract
• Baking soda
• Salt
• Sprinkles
• Butter or cooking oil to coat the pan

equipment/ utensils

• Pancake griddle or saute pan
• Spatula
• Mixing bowl
• Blender – the cool thing about this pancakes recipe is that you make the batter in a blender!

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Birthday Cake Oatmeal Pancakes

Birthday cake oatmeal pancakes are fluffy, and made with just 8 simple ingredients in a blender. Perfect for a celebratory brunch, they can also be made gluten free.

Course breakfast recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4 pancakes

Author Maggie Michalczyk, RDN

Ingredients

•  
• 1/2 cup oats
• 1 egg or 1/4 cup pumpkin puree
• 2 1/2 tbsp. yogurt
• 1 tsp vanilla
• 1/2 tsp. honey
• 1 tsp baking soda
• 1 tbsp. sprinkles + fruit on top of the pancakes

Instructions

• Add all of the ingredients to a blender except for the sprinkles.
• Pulse until batter forms, then stir in the sprinkles.
• Heat a skillet or a griddle and add cooking oil or butter to the surface. 
• Use a ¼ cup to portion out the pancakes batter onto the griddle. Once the edges puff up and bubble, flip to the other side. Repeat with remaining batter. 
• Top pancakes with fruit and more sprinkles if desired. Enjoy!

more oat recipes you’re sure to love:

• peachy oat crisp
• blueberry oat banana bread
• 4 unique ways to use oats

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Of all the ways there are to use zucchini, did you ever think you could use it in overnight oats?! I’m here to say this breakfast recipe might just be your new favorite way to enjoy this summer veggie! Plus in the summer I prefer cold overnight oats to hot oatmeal, you too?

If you follow me on Instagram then you know that I’m all about finding different ways to use pumpkin in sweet and savory ways! Since zucchini is in season right now, I’ve been doing the same thing with it and it’s pretty cool just how versatile it is from zucchini fries to zucchini noodles and everything in between!

Veggies in overnight oats?!

Yes! Am I crazy for putting zucchini in overnight oats?! Maybe a little! But hey if you put frozen cauliflower in your smoothie then putting zucchini in your oats is not a stretch!

Zucchini gives these overnight oats an incredible creamy, chewy (in a good way) texture. The shredded zucchini in the oats really takes on the other flavors! And of course I had to top the breakfast bowl with some creamy peanut butter! (the mini chocolate chips also give it a really nice little touch of sweetness.)

ingredients in zucchini overnight oats

ingredients:

• old-fashioned oats – feel free to use gluten-free old-fashioned oats if necessary
• unsweetened almond milk – or any other non-dairy milk of choice
• hemp seeds – hemp seeds add more plant-based protein and fiber. You can definitely substitute chia seeds or ground flax seed too.
• zucchini – one medium zucchini will give you more than enough for this recipe
• collagen – a scoop of collagen mixed into overnight oats gives them more protein. Collagen is great for hair, skin, nails and our gut health. I recommend this one from mindbodygreen.
• vanilla
• cinnamon
• mini chocolate chips
• nut butter – I always opt for unsweetened versions

utensils/ equipment

• grater – for shredding zucchini

If you’re a chocolate fan, a great twist on this overnight oats recipe would be chocolate zucchini overnight oats! I recommend adding 1/2 tbsp cocoa right before adding in the shredded zucchini and mixing together until everything is combined.

If you’re a cookie dough fan, don’t miss this recipe for cookie dough overnight oats made gluten and dairy free with collagen as well.

zucchini nutrition

Zucchini, in season in the summer months, is packed with different vitamins and minerals and super versatile!

Zucchini is a good source of vitamin C and vitamin A and is made up of over 95% water. This high water content contributes to the texture of the overnight oats because the oats soak up the extra water from the zucchini to give these overnight oats that dense, chewy texture.

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Zucchini Overnight Oats

Zucchini overnight oats is a fun and delicious take on overnights oats! Zucchini adds texture and nutrition to every bite of this oatmeal that is easy to make ahead of time for breakfast the next day.

Course breakfast recipes

Cuisine American

Keyword zucchini overnight oats

Prep Time 5 minutes minutes

Cook Time 8 hours hours 8 minutes minutes

Servings 1 serving

Author Maggie Michalczyk, RDN

Ingredients

• 1/2 cup old-fashioned oats
• 1/2 cup unsweetened almond milk
• 2 tbsp. hemp seeds
• 1 tsp. cinnamon
• 1 tsp vanilla extract
• pinch of salt
• 1/4 cup mini chocolate chips

Instructions

• In a small bowl combine oats, almond milk, hemp seeds, vanilla, cinnamon, and salt.
• Stir together and add shredded zucchini. Keeping stirring until zucchini is well combined and all of the oats are covered in the liquid. This ensures the best texture when it’s done!
• Cover the bowl and refrigerate for at least 6 hours or overnight.
• In the morning when ready to enjoy top with mini chocolate chips, nut butter, or fruit like banana slices, or berries and enjoy!

more zucchini recipes you are sure to love

• whole-wheat pumpkin zucchini bread
• pumpkin zucchini bread {GF + DF}
• zucchini bread oatmeal
• chicken zucchini meatballs

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By now I’m sure you’ve heard of overnight oats — oats that are cold and “cook” overnight by soaking them in a liquid overnight. I think they’re super fun and I love exploring adding different flavors of overnight oats, which is how these cookie dough collagen overnight oats came to be!

Peanut butter, vanilla, and mini chocolate chips help to give these overnight oats that cookie dough taste in a healthy and fun way! Mixed together in a little jar, they’re easy to take on-the-go and will fill you up thanks to the protein from the collagen, oats and yogurt.

health benefits of oats

Oats are definitely a pantry staple that I recommend everyone have in their pantry. They go way beyond oatmeal and overnight oats and can be used for things like oat flour (just pulse oats in a food processor) or these salmon turmeric oat cakes.

Oats are a healthy whole-grain are also a good source of iron, zinc, manganese, magnesium and phosphorus.They contain protein and fiber, more specifically a special type of fiber called beta-glucan which helps reduce cholesterol and blood sugar levels, promotes healthy gut bacteria and increases feelings of fullness.

ingredients for cookie dough collagen overnight oats

• oats or gluten free oats
• unsweetened almond milk or nut milk of your choice
• vanilla yogurt or plant-based — I used siggi’s touch of honey, however I think this plant-based flavor would would great too.
• unsweetened creamy peanut butter ( I love the whole foods brand one with the brown top!)
• mini chocolate chips or dairy free mini chocolate chips
• vanilla or unflavored collagen
• vanilla
• hemp seeds

how to make cookie dough collagen overnight oats

The fun thing about overnight oats is that they cook in your fridge while you are sleeping! You simply have to add all of the ingredients to a jar or container the night before, refrigerate and in the morning the oats will have soaked up the liquid to give you this delicious, mushy (but in a good way) oatmeal!

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Cookie Dough Collagen Overnight Oats

Cookie dough collagen overnight oats are a delicious spin on classic oatmeal. If you love the flavor of cookie dough as much as I do, these oats are a fun and healthy way to get that flavor fix!

Course nourishing breakfast recipes

Cuisine American

Keyword cookie dough overnight oats

Prep Time 10 minutes minutes

Cook Time 8 hours hours 8 minutes minutes

Servings 2 servings

Author Maggie Michalczyk, RDN

Ingredients

• 1 cup regular or gluten free oats
• 2 scoops vanilla collagen
• 1-2 tbsp. hemp seeds
• 1 tsp. vanilla extract
• 1 1/4 cups unsweetened vanilla almond milk
• 1/3 cup low sugar vanilla yogurt
• 1/4 cup mini chocolate chips or regular chocolate chips
• 1 tbsp. unsweetened creamy peanut butter

Instructions

• In a small bowl combine oats, collagen, hemp seeds, vanilla extract, almond milk and yogurt. Stir together well so that all of the oats are covered in liquid. Stir in the chocolate chips, cover the bowl and refrigerate for at least 4 hours or overnight. 
• In morning remove oats from the fridge, top with peanut butter, extra chocolate chips and enjoy! 

more recipes with oats you’re sure to love

• zucchini bread oatmeal
• pumpkin apple baked oatmeal
• blueberry lemon oatmeal cups

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These almond butter carrot breakfast muffins are the perfect healthy treat to pair with your morning coffee. They’re low in sugar, made with quality ingredients and pack a good dose of fiber, which is good for digestion and satiety. Just out of the oven and drizzled with a little bit of almond butter is the only way to eat them! 

I feel super lucky to live just a few steps away from Jewel-Osco in my neighborhood here in Chicago! As a foodie and food blogger, the grocery store is my playground where I discover new inspiration for my recipes and products that help me save time and add nutrition to my diet. I picked up all of the ingredients for this recipe there — it’s my one-stop shop for baking supplies, fresh produce and so much more! 

Jewel-Osco stores have a wide variety of exclusive O Organics® and Open Nature® products that are carefully crafted without artificial ingredients, or additives, and minimally processed. All O Organics® Products are USDA certified organic. All of that is why I feel good using them to create healthy, affordable and fun meals and snacks! 

This recipe uses three products found exclusively at Jewel-Osco: Open Nature® Almond Flour, O Organics® Unsweetened Vanilla Almond milk, and creamy Open Nature® Almond Butter. As a nut butter lover, this almond butter quickly became my favorite snack paired with apple slices, banana or on top of oatmeal. There’s no wrong way to eat it! 

The Open Nature line also includes products that are plant based, gluten free, high protein, biodegradable and compostable items.

In Chicago, you can find Open Nature products and USDA certified organic O Organics products exclusively at Jewel-Osco stores and online. Visit www.jewelosco.com/exclusivebrands

You can also find them in your area exclusively at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United

Supermarkets and Carrs/Safeway. Visit jewelosco.com to find a store near you and discover meal prep tips and recipe ideas.

ingredients for almond butter carrot breakfast muffins

• Open Nature® Almond Flour
• Oat flour
• Open Nature® Almond Butter, Creamy
• Eggs
• O Organics® Almondmilk Vanilla Unsweetened
• Lemon juice 
• Carrot
• Maple syrup
• Ground flax seeds 
• Cinnamon
• Salt
• Baking soda
• Walnuts
• Pumpkin seeds

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Almond Butter Carrot Breakfast Muffins

Almond butter carrot breakfast muffins are the perfect healthy treat to pair with your morning coffee. They’re low in sugar, made with quality ingredients and pack a good dose of fiber, which is good for digestion and satiety.

Course nutritious treats

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours 8 minutes minutes

Servings 12 muffins

Author Maggie Michalczyk, RDN

Ingredients

• 1 cup oat flour
• 1 cup Open Nature® Almond Flour
• 2 tsp. cinnamon
• 1/4 tsp. salt
• 3/4 tsp. baking soda
• 2 eggs slightly beaten
• 1/3 cup pure maple syrup
• 1 tsp. vanilla extract
• 1/2 cup unsweetened Vanilla O Organics® Almondmilk
• ¼ cup Open Nature® Almond Butter Creamy
• 1 tbsp. olive oil
• 1 tsp fresh lemon juice
• 1 cup grated carrot about 2 large carrots
• 2 tbsp. walnuts chopped
• 2 tbsp. pumpkin seeds

Instructions

• Preheat oven to 350 degrees F. Line 9 muffin cups with liners and spray the inside of the liners with nonstick cooking spray.
• In a large bowl, whisk together 1 cup oat flour, almond flour, cinnamon, flax seed, salt and baking soda.
• In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, olive oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
• Fold the grated carrot into the batter.
• Divide batter evenly between 12 muffin cups. Sprinkle extra grated carrots, walnuts and pumpkin seeds on top.
• Bake for 20-22 minutes or until toothpick inserted come out clean or with just a few crumbs attached.
• Transfer to a pan to a wire rack to cool for 10 minutes. Drizzle a little bit of almond butter on top and enjoy!

more recipes like this you are sure to love

• Carrot pumpkin breakfast bread 
• Grain free lemon sugar cookies 

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