Overnight Oats

Mondays can be a bit of a drag.

Nine-to-fivers are all too familiar with the sinking feeling that accompanies the sound of the alarm on Monday morning. The anticipatory Sunday Night Blues have given way to the beginning of another work week, and the countdown to Friday commences with the first press of the snooze button.

If you may be suffering from a case of the Mondays, here is one way to combat your gloominess: Overnight Oats.

Overnight Oats

Overnight Oats are simply oats that are soaked in liquid overnight. The oats absorb the liquid, and the mixture is eaten cold in the morning. No cooking required. All you have to do is throw together a few ingredients before bed, and breakfast is waiting for you when you finally decide you have hit the snooze button too many times.

This is, without a doubt, the easiest breakfast recipe of all time. Step one: Mix all ingredients together, cover, and refrigerate overnight. Step two: Grab a spoon, and enjoy your breakfast! You can prepare the oats in a jar or other portable container so that you can enjoy your breakfast once you get to the office.

The base recipe listed below is a blank canvas just begging for toppings, and the possibilities are endless. Fresh fruit? Absolutely! Peanut butter? You bet! Leftover Flourless Peanut Butter Chocolate Chip Cookie? Why not?!

Some of my favorite toppings include PB2 Powdered Peanut Butter, blueberries + Justin’s Vanilla Almond Butter, banana + Dark Chocolate Crunchy Nuttzo, and strawberries + chocolate chips.

Protein-packed and fiber-filled, Overnight Oats will give you the fuel you need to power through Monday morning. Before you know it, you will be getting ready for Tuesday and dreaming of your next topping combination for your Overnight Oats.

Overnight Oats

Yields: 1 serving

1/3 cups rolled oats
1/3 cup to 1/2 cup milk (I prefer almond milk)
1/4 cup Greek yogurt
1 teaspoon chia seeds
1/4 teaspoon vanilla extract
3/4 teaspoon Truvia (1 packet) or sweetener of choice
1/4 teaspoon cinnamon
Pinch salt

Optional toppings:
Fresh fruit
Nut butter
Chocolate chips
Cocoa powder
Protein powder
Dried fruit

Mix all ingredients together in a bowl or jar. Cover and place in refrigerator overnight. Add additional toppings in the morning.

Servings: 1 (base)
Calories: 170
Fat: 4.5g
Carbs: 22.9g
Sugar: 3.1g
Fiber: 5g
Protein: 10.1g

Baked Blueberry Oatmeal Casserole

It’s about time to live up to the blog’s name, don’t you think?

And thus, I give you–drumroll please–a casserole recipe!!

Why did I choose the name “Kiss My Casserole” for the blog? Two reasons. One: My incredibly creative and remarkably witty little sister came up with it on the spot when I asked her for ideas. It was cute, catchy, and a little bit sassy, and it stuck. Two: I love casseroles. Casseroles are super easy to prepare. A casserole refers to food prepared in a large, deep dish that is used both in the oven and also for serving. One dish = less clean up = happy Hanna.

Casseroles are also a winner in my book, because they are so versatile. You can throw together almost any combination of protein, veggies, fruit, starch, cheese–you name it–and create casseroles for breakfast, lunch, or dinner.  Bonus points: casseroles are great for leftovers.

Although casseroles became a popular one-dish meal in the U.S. in the 1950s, their image today is not exactly glamorous. Healthy eaters often snub casseroles, considering them to be heavy comfort food always prepared with cream of mushroom soup. I propose that your favorite casserole recipes can be lightened up and become healthy and tasty additions to even the most sophisticated foodie’s diet.

Allow me to introduce you to my Baked Blueberry Oatmeal Casserole.

 Baked Blueberry Oatmeal Casserole

Bursting with blueberries and sprinkled with chocolate chips, this baked oatmeal casserole straddles the dividing line between breakfast and dessert. There is no more comforting breakfast on a cold winter morning than a piping hot bowl of oatmeal. In a perfect world, I would wake up early and leisurely sip my coffee while preparing my blueberry oatmeal and getting ready for work. The reality is that convincing myself to climb out of my warm, cozy bed on these cold mornings is no easy task, which leaves me running late with no time for oatmeal.  Enter Baked Blueberry Oatmeal Casserole!

Preparing this quick and easy casserole one time leaves you with 12 servings of oatmeal that can be frozen and individually reheated for the frantic mornings when the warm covers win the battle until the very last minute. The memory of the tantalizing blueberry cinnamon concoction in the oven might be all the convincing you need to throw off the covers and jump out of bed to greet the morning.

Baked Blueberry Oatmeal Casserole

I dare anyone who turns up their nose at the thought of a casserole to try a warm piece of my Baked Blueberry Oatmeal Casserole drizzled with sugar-free syrup. Simple, delicious, and nutritious–the casserole saves the morning!

Baked Blueberry Oatmeal Casserole

Baked Blueberry Oatmeal Casserole

Yields: 12 servings

3 cups rolled oats
1/4 cup Splenda Brown Sugar Blend (Note: If using regular brown sugar, use 1/2 cup.)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups fresh blueberries
1/4 cup mini chocolate chips
2 1/2 cups almond milk (I use Silk Vanilla Unsweetened)
1/2 cup egg substitute (I use Egg Beaters) OR 2 large eggs
1/4 cup Greek yogurt (I use Fage)
1 teaspoon vanilla extract

Preheat your oven to 375 degrees and spray a 9×13 casserole dish with cooking spray.

In a mixing bowl, stir together oats, brown sugar, baking powder, cinnamon, salt, blueberries, and chocolate chips. Save a few blueberries and chocolate chips for topping. Transfer dry ingredients to baking dish.

In a separate bowl, whisk together milk, eggs, yogurt, and vanilla extract. Pour the wet ingredients into the baking dish over the dry ingredients, and top with remaining blueberries and chocolate.

Bake for 35-40 minutes. Cool before serving.

Servings: 12
Calories: 145
Fat: 3.4g
Carbs: 24.1g
Sugar: 5.2g
Fiber: 2.6g
Protein: 4.3g

Flourless Peanut Butter Chocolate Chip Cookies

Peanut butter + chocolate = a match made in heaven.

Flourless Peanut Butter Chocolate Chip Cookies

This combination in a healthy cookie? Count me in. These cookies are flourless and butter-free, and they taste amazing!

Another reason to love these cookies is that they are incredibly easy to make. They require 8 ingredients and a total of 30 minutes to prep, bake, and cool.

The base of these glorious cookies is the peanut butter. Feel free to use your favorite! I prefer the texture of Jif Extra Crunchy, but you could also use creamy. I reduced the sugar in the recipe by using Splenda Brown Sugar Blend. [Note: If you use regular brown sugar, be sure to use 3/4 cup rather than the 1/4 cup + 2 tablespoons called for in this recipe.] The oats add a little texture, and the dark chocolate morsels tie it all together.

Soft, chewy, and perfectly peanut butter-y, these cookies are hard to resist!

Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies

Yields: 16 cookies

1 cup peanut butter (I used crunchy, but creamy works well too.)
1/4 cup + 2 tablespoons Splenda Brown Sugar Blend (Note: If using regular brown sugar, use 3/4 cup.)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/3 cup rolled oats
1/2 cup dark chocolate chips

Preheat your oven to 350 degrees and spray a cookie sheet with cooking spray.

In a large mixing bowl, beat together the peanut butter, brown sugar, baking soda, and salt. Mix well. Add the vanilla and the egg and mix on low speed until just combined. Stir in the oats and chocolate chips by hand. Eating a few chocolate chips while stirring is strongly encouraged.

Scoop the dough onto the prepared cookie sheet and bake for 12-15 minutes or until lightly browned. Cookies stay fresh stored covered at room temperature for 7 days–if they last that long! Cookies also freeze well.

Servings: 16
Serving size: 1 cookie
Calories: 165
Fat: 11.4g
Carbs: 13.7g
Sugar: 8.4g
Fiber: 2.4g
Protein: 5g

Banana Chocolate Chip Bread

Hello blog world!

I have been reading food blogs for years.  Inspired by HummusapienThe Real Life RDSTUFT Mama, and many more, I have spent hours trying their recipes, tweaking them, and creating my own.  This blog will be a vehicle for sharing my adventures in the kitchen as I develop healthy recipes suited for a busy lifestyle.

First on the menu: Banana Chocolate Chip Bread.

I love bananas; hence, my childhood nickname: Hanna Banana.  However, I always buy more bananas than I can eat before they turn brown.  The solution?  Turn them into banana bread!

This recipe is a healthy version of a classic banana bread that uses no butter or oil and replaces the sugar with Truvia Baking Blend.  With around 125 calories per slice, Banana Chocolate Chip Bread makes a yummy breakfast or dessert and tastes even better topped with a little peanut butter or almond butter.  Enjoy!

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

Yields: 1 loaf (approximately 16 slices)

2 cups white whole wheat flour
3/4 tsp baking soda
1/2 tsp sea salt
1/4 cup Truvia Baking Blend
3 large very ripe bananas
1/2 cup egg substitute (I use Egg Beaters) OR 2 large eggs
1/3 cup almond milk (I use Silk Vanilla Unsweetened)
1/3 cup Greek yogurt (I use Fage)
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup mini chocolate chips

First, preheat your oven to 350 degrees and spray a 9×5 loaf pan with cooking spray.

Mix all the dry ingredients in one bowl. In another bowl, mash the bananas and beat together with all the wet ingredients using a mixer. Then combine the wet ingredients with the dry ingredients and beat until just blended.

Fold in chocolate chips until just combined. Pour the batter into the prepared loaf pan.

Bake at 350 degrees for 45 minutes-1 hour or until a toothpick comes out clean. Cool completely before slicing.

Servings: 16
Serving size: 1 slice
Calories: 125
Fat: 2.4g
Carbs: 25.1g
Sugar: 9.2g
Fiber: 2.2g
Protein: 3.5g