These Healthy Oatmeal Sheet Pan Berry Pancakes are made in a blender for an easy and flavorful breakfast. Leftovers make a great meal option for busy weekday mornings.
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S’mores Pancakes
These S’mores Pancakes are pure breakfast bliss with Golden Grahams and chocolate chips in the batter. A generous topping of marshmallow cream, chocolate sauce, more cereal and chocolate chips makes these better than the campfire version.
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Air Fryer Caramel Apple Donuts
These Air Fryer Caramel Apple Donuts are super easy to make with refrigerator biscuits and apple pie filling. Bits of chopped caramel get added to the apples with a cinnamon sugar topping for the perfect fall breakfast.
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Pumpkin Cream Cold Brew
This Pumpkin Cream Cold Brew is the perfect way to kick off your favorite fall flavor. It tastes like the one from Starbucks and you can make your own cold brew or buy it already made for a quick and easy pumpkin fix.
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Homemade Toasted Marshmallow Syrup
This Homemade Toasted Marshmallow Syrup is so flavorful and simple to make with only a few ingredients. Use it to make a festive, Peep or S’mores martini or as a sweetener for your morning coffee or latte.
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Chocolate Chip Banana Pancakes
Chocolate Chip Banana Pancakes are the perfect way to use up those ripe bananas. These fluffy pancakes have a bit of applesauce for added moisture with plenty of fresh banana and chocolate chips for added sweetness.
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Overnight Apple French Toast Casserole
This Overnight Apple French Toast Casserole has a warm, brown sugar, butter and cinnamon sauce. It is my family’s favorite breakfast recipe of all time. A generous heaping of Granny Smith apples gets coated with a light dusting of cinnamon and sugar before baking it in the oven. The perfectly, moist and sweet french bread absorbs all the eggy goodness overnight. Ohhh that sauce, that sauce, that sauce! It just makes my mouth water thinking about it.
Um, did I mention that sauce yet? Look how it just gets poured over those beautifully baked apples. The aromas from this dish are just pure punishment when you have to wait for your company to arrive. Maybe just a little nibble won’t be noticed. 🙂 Have you ever just said heck with it and ate a bite or 2? I plead the 5th on this one.
An overnight brunch recipe makes life soooo much easier in the morning when you are expecting guests and have other stuff to cook (and a few more piles of toys to hide from company still). I am still working on engineering a toy trap door that is able to suction all toys into a secret compartment not to be found by anyone. Oh well, we do what we can…clean house (uncheck), happy kiddos (check), happy tummies from french toast (check, check).
I think it is becoming alarmingly apparent that I have an unhealthy obsession with all things cakey and sweet. This is an unfortunate genetic defect that has affected my ability to eat other foods since childhood. I am happy to announce that I have successfully transitioned to a balanced diet after years of eating french toast for dinner as a child. Yes, I was a bit picky and spoiled…my mini me is following in my footsteps (headache approaching).
If you like this Overnight Apple French Toast Casserole, check out this Peach French Toast with Rum Chata Sauce, or Pumpkin French Toast with Butterscotch sauce (yummmmmy)!
MORE TO LOVE
-
- Red Velvet Waffles
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- Easy Fruit Pizza
-
- Candy Cane Crescent Roll Breakfast Pastry
-
- Tiramisu pancakes
-
- Pineapple Orange Creamsicle Mimosas
-
- Salted Caramel Chocolate Martini
-
- Baileys Peppermint Hot Chocolate
Overnight Apple French Toast Casserole
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
French bread soaks in a bed of eggy goodness overnight with Granny Smith apples on top. Bake it in the morning and prepare a warm, brown sugar and cinnamon sauce.
Course:
brunch
Servings: 8 -12
Ingredients
- 1 large or 2 mini loaves of sweet french bread
- 6 Eggs
- 2 C. Milk any % works just fine
- 1 Tsp. Cinnamon
- 1 Tsp. Vanilla
- 1/3 C. White Sugar
- 5 Granny Smith apples; peeled and thinly sliced
- 3 Tbsp. White Sugar
- 1/2 Tsp. Cinnamon
- 2 Tbsp. Butter; melted
- Sauce:
- 1/2 C. Butter
- 1/3 C. Brown Sugar
- 1 1/2 Tsp. Cinnamon
- 2 Tsp. Vanilla
- 1/2 C. Milk
Instructions
-
Cut french bread into even slices around 1 1/2 - 2" thick.
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Place slices touching in a greased 9 x 13' baking pan.
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Beat together eggs, milk, cinnamon, sugar and vanilla.
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Pour egg mixture evenly over the top of the bread slices.
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Add apple slices to a bowl and sprinkle with sugar, cinnamon and melted butter. Mix together and place on top of french bread.
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Cover and refrigerate overnight.
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Bake at 350 degrees for around 45-50 minutes until top of bread begins to lightly brown.
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When french toast is almost done, prepare the sauce.
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On Medium Heat, melt butter in a small saucepan.
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Add brown sugar, cinnamon and vanilla; stir until brown sugar is dissolved and begins thickening.
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Add milk; continue mixing until mixture is bubbly and thickens.
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Pour warm sauce on top of french toast right before serving.
Green Smoothie with Spinach
This Green Smoothie with Spinach is perfect for a healthy snack or breakfast with green apple, pineapple, banana and a bit of fruit juice. Add a scoop of Chia seeds for added health benefits including fiber and protein.
It is so easy to grab unhealthy snacks when life gets hectic, so I’m always trying to think of ways to incorporate more fruits and veggies into my diet. A smoothie is by far the easiest way to load up on multiple servings of them. I like to alternate between a Kale and Berry Yogurt Smoothie or this leafy green one. Banana Split Overnight Oats are also a great, quick and easy breakfast to start your day off right.
I love that you can easily pack in 2 or 3 cups of spinach into one of these beauties. Pineapple and green apple keep things green and vibrant with the added benefit of an extra bit of sweetness. In fact, enough to make this healthy drink enticing to even the pickiest 4 year old (miracle). You just have to sneak in veggies however you can, right?
I like to use skim milk in mine but a milk substitute would work as well. I used white grape juice in this recipe to maintain the green coloration and add additional flavor. You could also add a bit of pineapple or apple juice. Whatever is on hand would do just fine. Smoothies are quite versatile, just do a quick taste test and add additional items as needed to make it to taste.
Since you saved calories by drinking a healthy Green Smoothie with spinach, you are now enjoy a Blueberry Lemon Muffin or S’mores Granola Bar.
MORE TO LOVE
-
- Banana Split Overnight Oats
-
- Kale and Berry Yogurt Smoothie
-
- Easy Fruit Pizza
-
- Homemade S’mores Granola Bars
-
- Lemon Poppy Seed Pancakes
-
- Blueberry Pancake Bites
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- Georgia Peach Martini
-
- Pineapple Orange Creamsicle Mimosas
Green Smoothie with Spinach
Prep Time
5 mins
Total Time
5 mins
This Green Smoothie with Spinach is perfect for a healthy snack or breakfast with green apple, pineapple, banana and a bit of fruit juice. Add a scoop of Chia seeds for added health benefits including fiber and protein.
Course:
Breakfast
Cuisine:
American
Servings: 1
Ingredients
- 2 c. firmly packed green spinach
- 1/2 whole banana
- 1 whole green apple; chopped
- 1/2 c. pineapple chunks (fresh or frozen)
- 1/2 c. milk or milk substitute
- 1/2 c. white grape juice
- 1 c. ice
Instructions
-
Add all ingredients to a blender bowl and blend until smooth.
Banana Split Overnight Oats
These flavorful, Banana Split Overnight Oats are the perfect quick and healthy breakfast idea. Quick oats get combined with your choice of milk with vanilla Greek yogurt, fresh strawberries, bananas and crushed pineapple. A bit of honey gets added for sweetness with the option of Chia seeds or your favorite chopped nuts.
I eat oatmeal for breakfast almost daily and have been a huge skeptic of the idea of eating it cold. I decided to finally give it a whirl and wanted to ensure it was anything but bland. The thought of having a banana split for breakfast just gives me all the right feels. I must say this combination definitely doesn’t disappoint. The sweetness from the fruit with a bit of honey has me feeling like I’m really treating myself in the morning. I’m ready for all the colors and sweetness of spring. Get out of here 4-8 inches of snow tomorrow!
You can use cow’s milk for these Banana Split Overnight Oats or your favorite substitute. I used good old fashioned skim milk for mine. A small scoop of Chia seeds will give you added calcium and fiber for a happy (and dare say regular) digestive tract. You can use this recipe as a base recipe for numerous additions such as cocoa powder, peanut butter, coconut, chopped nuts and your favorite fruits. The combinations are limitless and add so much excitement to an otherwise boring weekday breakfast menu.
I have trouble with time management (must be hereditary) and try to prep these after I make my kids’ lunches for school. It is a huge relief not to worry about what to have for breakfast in the morning and a huge time saver. No cook time and no waiting for hot oats to cool off. This gives me more time to herd cats in the morning which can be quite relentless.
Looking for more quick breakfast ideas? Homemade Smore’s Granola Bars are popular with the kids and make a great base recipe for your favorite dried fruits and nuts. A Kale and Berry Yogurt Smoothie is nutritious, creamy and delicious.
MORE TO LOVE
-
- Blueberry Lemon Muffins
-
- Lemon Poppy Seed Pancakes
-
- Pineapple Orange Creamsicle Mimosas
-
- Apple French Toast Casserole
-
- Homemade S’mores Granola Bars
-
- Kale and Berry Yogurt Smoothie
-
- Buttermilk Blueberry Waffles
-
- Baked Apple Cider Doughuts
Banana Split Overnight Oats
Prep Time
3 mins
These flavorful, Banana Split Overnight Oats are the perfect quick and healthy breakfast idea. Quick oats get combined with your choice of milk with vanilla Greek Yogurt, fresh strawberries, bananas and crushed pineapple. A bit of honey gets added for sweetness with the option of Chia seeds or your favorite chopped nuts.
Course:
Breakfast
Cuisine:
American
Servings: 1
Ingredients
- 1/2 c. quick oats
- 1/2 c. milk
- 1/3 c. vanilla Greek yogurt
- 1-2 tbsp. honey
- 1-2 tsp. Chia seeds (optional)
- 2 tbsp. strawberries; thinly sliced
- 2 tbsp. bananas; thinly sliced
- 2 tbsp. canned crushed pineapple
Instructions
-
Combine oats, yogurt, Chia seeds and milk in a mason jar.
-
Top with strawberries, bananas, crushed pineapple and honey.
-
Seal and chill overnight.
Candy Cane Crescent Roll Breakfast Pastry
Add a festive Candy Cane Crescent Roll Breakfast Pastry with a cream cheese and cherry filling to your Christmas brunch. It is sure to impress with minimal effort for a breezy Christmas treat. Beware, little hands are guaranteed to snatch it up for a taste of that yummy glaze drizzled over the top.
Candy canes have been on my mind the last few days with the arrival of December. How the heck did that happen? Anyway, it doesn’t get more festive than a candy cane inspired treat!
I’ve been wanting to experiment with a crescent roll pastry and thought it would make the perfect looking candy cane with a cherry topping peeking through. I couldn’t do just cherries, so I added some cream cheese filling for one of my favorite pastry flavor combinations.
Feel free to use strawberries as well if you aren’t a cherry fan! I’m in love with the flaky outer layer smothered in glaze…hello lovely!
The most difficult party of this recipe is getting the candy cane shape right. I did have to move things around a couple of times to get the curve that I wanted. After that, it was super easy adding the cheese and cherry filling, and folding over the triangle ends over for a lovely striped effect.
I ended up adding 2 extra triangle ends to the top of the candy cane to make the stripes more symmetrical. It did take every last inch up of my cookie sheet as you can see.
My 5 year old daughter has turned into quite the little photography assistant. She loves doing hand modeling and holding reflector boards (minimal hand shake involved). However, her favorite part is biting into the finished product. She told me her favorite part was the white icing (more sugar please for optimal hyperactivity).
Okay, I literally just caught her licking the icing off of another piece of this Candy Cane Breakfast Pastry. Hold on now…time to drop them off at Grandma’s house!
If you liked this Candy Cane Crescent Roll Breakfast Pastry, check out some of my other holiday favorites.
No Christmas brunch would be complete without a Cranberry Orange Mimosa Float and my favorite Broccoli Cheddar Strata with Blender Hollandaise sauce…SO good! Once brunch is officially consumed, have a Crockpot full of Cranberry Mulled Wine on stand by to keep things interesting.
Be sure to visit my Cocktail Page for more great ideas.
HOLIDAY FAVORITES
-
- Chocolate Cherry Cookies
-
- Chocolate Chip Cookie Dough Truffles
-
- Cranberry Orange Bundt Cake
-
- Easy Fruit Pizza
-
- Caramel Creme Brulee White Russian
-
- Pineapple Orange Creamsicle Mimosas
-
- Gingerbread Martini
-
- Christmas Sangria
-
- Baileys Peppermint Hot Chocolate
-
- Snowflake Martini
-
- 20 Holiday Cocktails
-
- Salted Caramel Chocolate Martini
Candy Cane Crescent Roll Breakfast Pastry
Cook Time
15 mins
Total Time
15 mins
Crescent rolls are shaped like a candy cane and get stuffed with a cherry and cream cheese filling for an easy Christmas brunch treat.
Course:
brunch
Servings: 10 -12
Ingredients
- 2 packages of refrigerated crescent rolls
- 1 8 oz. Cream Cheese; softened
- 1 egg
- 1/3 C. Sugar
- 1 Can Cherry Pie Filling
- Glaze:
- 1/2 C. Powdered Sugar
- 1 1/2 Tbsp. Milk
Instructions
-
Preheat oven to 350 degrees.
-
On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape.
-
In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.
-
Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around 1/2 on inch from the edges. You will have extra cheese left.
-
Add teaspoons of cherry filling over the top of the cream cheese.
-
Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.
-
Bake for around 15 minutes or until top of pastry is golden brown.
-
Allow to cool slightly before adding glaze.
-
Prepare Glaze:
-
Beat together powdered sugar and milk until smooth. May add an additional 1/2 Tbsp. of milk if too thick.
-
Using a teaspoon, drizzle glaze over crescent tops of candy cane.
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