web analytics
You are here: Home / Archives for Recipe Box / Quick & Easy

Overnight Pumpkin Oatmeal with Cinnamon & Sugar Pecans

October 31, 2012 By

Ever since I posted about Overnight Fridge Berry Oatmeal and Iced Coffee Overnight Oats, I’ve been trying to come up with a variation just as tasty. After failed attempts with peanut butter and Nutella, I put the new recipe on the back burner. The beautiful fall weather and all of the delicious looking pumpkin recipes floating around the internet finally inspired this new recipe. The great thing about overnight fridge oatmeal is that it involves no cooking and is perfect for entertaining a crowd for breakfast- or even just an easy kid breakfast before school!

This Overnight Pumpkin Oatmeal is decadent, my friends, and even though it has oats and vitamin-rich pumpkin, I very much consider this comfort food. Enjoy! (especially on a chilly fall day with a hot cup of coffee!)

 Overnight Pumpkin Oatmeal with Cinnamon and Sugar Pecans
serves 4

3 cups old fashioned oats
1 1/4 cup canned pumpkin
1 cup milk
1 tsp cinnamon
2 Tbls butter
1/2 cup brown sugar
1/2 cup cinnamon sugared pecans
cinnamon, maple syrup, pumpkin pie spice and/or brown sugar for topping

  1. Mix oats, pumpkin, milk and cinnamon in a medium tupperware container.
  2. Melt butter and brown sugar in a saucepan on medium heat until melted into a sauce.
  3. Combine the brown sugar mixture into the oats mixture, cover and leave overnight in the fridge.
  4. You can make your cinnamon sugared pecans ahead of time or right before serving.
  5. You can serve the oatmeal cold or warm it up in the microwave (warm is best!). I like to pour a little bit more milk in each bowl before heating. Top with your preferred toppings and the cinnamon and sugar pecans.

Filed Under: Quick & Easy, Recipe Box 8 Comments

Mango Salsa Recipe (Plus Mango Salsa Crockpot Chicken)

September 27, 2012 By

Chips and Salsa are a staple at Mexican restaurants. I often get too filled up on the addicting appetizer to eat my main meal! Mango salsa is a little twist on traditional- by adding fresh mangos you get the added nutrients of Vitamin A, C and Fiber along with those nutritious fresh veggies!

Mango Salsa

  • 1 medium jalapeño pepper, stemmed, seeded and minced
  • 2/3 cup diced red bell pepper
  • 1/3 diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 3 large ripe mangos, peeled, pitted and diced

Dice the mango, pepper, jalapeño, cilantro and onion and place in a bowl. Add the spices, olive oil and lime juice and stir until incorporated.

Serve with chips!

I like to reuse leftovers to make whole new meals. It saves money and makes prep time easier! Watch my video below for a yummy crockpot recipe reusing leftover mango salsa. For more recipes and nutritional information about mangos, visit the National Mango Board.

The National Mango Board challenged me to spend a week creating healthier eating and snacking habits for my family. Join the conversation and one of my readers will receive a cookbook and a chance to win a shipment of mangos and $200 gift card to Williams-Sonoma. 

This is a sponsored conversation written by me on behalf of National Mango Board. The opinions and text are all mine. Official Sweepstakes Rules. 

Filed Under: Quick & Easy, Recipe Box 1 Comment

Chocolate Chip Banana Bread French Toast

September 17, 2012 By

Lately I’ve been on a banana kick. Whenever my bananas get too ripe, I put them in the freezer to use later in recipes. I have a dozen bananas sitting in my freezer so I’ve been thinking of ways to use them up. There is of course the delicious banana bread with streusel topping or Nutella Swirled Banana Bread- a few of my favorites.

I’m sure this has been done before, but I wanted to do something different with my banana bread recipe because it’s just so darn good. This Chocolate Chip Banana Bread French Toast is a yummy breakfast recipe made with my leftover banana bread!


Chocolate Chip Banana Bread French Toast
(I used this banana bread recipe)

  • 1/2 cup butter
  • 1 1/3 cup brown sugar
  • 2 beaten eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup smashed ripe bananas, about 3
  • 1 cup chocolate chips

Mix in order and pour into greased bread pan and bake in a preheated 350 degree oven for 45 minutes 1 hour. Keep in the fridge. (It is best to make the french toast with leftover banana bread, not freshly made.)

Cut the banana bread in thick slices and dunk in a mixture of egg and milk. Pan fry in 1 Tbls butter or oil until the outside is a bit crispy. (You want the outside crispy because the inside will be very melt in your mouth!) Serve with maple syrup or a sprinkle of cinnamon and sugar.

Enjoy!

P.S. Don’t forget to like me on Facebook and follow me on Pinterest!

Filed Under: Quick & Easy, Recipe Box 5 Comments
« Older Posts