While full of nutritional value, not everyone is up for cooking a batch of oatmeal each morning. Enter overnight oats! This tasty meal is stirred up overnight and left to soak while you catch some zzz’s. In the morning, you wake up to a healthy, grab-and-go breakfast that’s oh-so-creamy. Not only are these oats a healthy and filling meal, but they’re great for when you’re on the go and it’s easy to switch up the recipes to create something new each morning. Simply start with a base of yogurt, milk and granola or rolled oats, then sprinkle in the add-ins to create your favorite flavor. Check out these recipes to help get you started: Video Description: Tune in to learn how to make overnight oats. Recipes included below.

Vanilla Chai

Ingredients:

• 1 cup Mountain High Plain Whole Milk Yogurt
• 1 cup Almond milk, or milk of choice
• 1 1/4 cups Cascadian Farm™ French Vanilla Almond Granola
• 2 Tbsp. Chia seeds
• 1 tsp. Ground cinnamon
• 1/2 tsp. Ground ginger
• 1/4 tsp. Ground cardamom
• 1/8 tsp. Ground cloves
• 3 Tbsp. Brown sugar
• Sliced almonds (optional)

Instructions:

1. In a medium bowl, mix all ingredients in order, leaving out the sliced almonds.
2. Divide into 4 resealable jars and cover.
3. Refrigerate overnight, at least 8 hours.
4. When ready to enjoy, stir and top with sliced almonds.

Cinnamon Apple

Ingredients:

• 1 cup Mountain High Plain Whole Milk Yogurt
• 1 cup Almond milk, or milk of choice
• 1 1/4 cups Cascadian Farm™ Stand Harvest Organic Honey, Almond and Chia Granola
• 1 cup Apple, finely chopped
• 1/2 tsp. Ground cinnamon
• Additional chopped apple, almonds and honey (optional)

Instructions:

1. In a medium bowl, mix all ingredients in order, leaving out additional apple, almonds and honey.
2. Divide into 4 resealable jars and cover.
3. Refrigerate overnight, at least 8 hours.
4. When ready to enjoy, stir and top with apple, almonds and a drizzle of honey.

Pumpkin Spice

Ingredients:

• 1 cup Mountain High Plain Whole Milk Yogurt
• 1 cup Almond milk, or milk of choice
• 1 cup Pumpkin purée
• 1 1/4 cups Cascadian Farm™ Cinnamon Raisin Granola
• 3 Tbsp. Pure maple syrup
• 1 tsp. Vanilla extract
• 1 Tbsp. Chia seeds
• 1 tsp. Ground cinnamon
• 1/4 tsp. Nutmeg
• 1/4 tsp. Ground ginger
• Chopped pecans (optional)

Instructions:

1. In a medium bowl, mix all ingredients in order, leaving out the chopped pecans.
2. Divide into 4 resealable jars and cover.
3. Refrigerate overnight, at least 8 hours.
4. When ready to enjoy, stir and top with chopped pecans.

 

I’m always on the hunt for ways to add flavor and use ingredients that tend to sit in my fridge. Recently, I’ve loved using assorted fruit preserves, many of which are a good source of Vitamin C. Preserves give a concentrated fruit flavor and often a more natural sweetness. Dates are also a natural sweetener that can literally hold a recipe together while packing in a tremendous amount of potassium. You’ll love these recipes that cover breakfast, dinner and snacking in between. The overnight oats have been a staple at my house for months. Adding assorted fruit flavors with preserves allows me to change the taste and get just the right sweetness. Overnight oats, especially when made with milk, provide satisfying protein and essential fats to get a tasty head start on your day! Enjoy this recipe with chopped dates, preserves or both.

Overnight Oats with Crofter’s SuperFruit & Dates

Yield: 4 servings (make the evening before)

Ingredients

• 2 cups Old-fashioned oats
• 2 cups Whole milk
• 2 tsp. Vanilla
• 1/2 cup Dried dates, chopped
• 1/4 cup Crofter’s SuperFruit Spread (or any flavor you like)

Instructions:

1. Mix the first 3 ingredients together. Stir in dates and spread, mix until thoroughly combined. Store in covered bowl.
2. Refrigerate overnight and for up to 3 days. This can be eaten hot or cold. I reheat for about 30 seconds in the microwave.

---

Roasted Pork Loin with Dijon Apricot Glaze

Yield: 6–8

Ingredients

• 1 2-lb. Pork loin roast
• 1 12-oz jar Sprouts Organic Apricot Preserves
• 2 Tbsp. Sprouts Dijon Mustard
• 1 Tbsp. Olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F. While oven heats, generously season pork roast with salt and pepper.
2. In a small bowl, mix together preserves, mustard and olive oil. Spread half on roast and place in oven for about 60 minutes or until juices run clear.
3. Once cooked, let cool 5–10 minutes before slicing. Use remaining sauce to drizzle over sliced pork roast.

---

Walnut Chocolate Chip Energy Bars with Dates

Nutrition energy bars can be hard to come by and often expensive. These bars are delicious with only three ingredients. You do need a food processor to get your dates into a paste that will hold the bars together. It’s a sticky job but the taste is worth the effort. These tasty bars filled with essential fats, antioxidants and potassium don’t last long at my house! Yield: 6 Bars

Ingredients

• 1 cup Dates, chopped
• 1 cup Sprouts Bulk Walnuts
• 1/4 cup Sprouts Chocolate Chips

Instructions:

1. Wash your hands well and/or use clean kitchen gloves. Place dates in food processor. Process the dates until it makes a paste.
2. Take the paste out and put it into a medium mixing bowl. Now add walnuts to processor, pulse the ingredients in the food processor until the walnuts are in small pieces/chunks.
3. Add the chopped nuts and chocolate chips into the bowl with the date paste. Use your hands to mix together.
4. Once mixed in well, shape into a ball and cover the ball completely with plastic wrap. Press the ball into a square about 1/2-inch thick.
5. Cut into 6 bars, individually wrap in clear wrap or container, and refrigerate for up to a week.

 

---

About Leslie Schilling

Food Shouldn’t Be Complicated

Leslie Schilling is a Las Vegas-based nutrition and wellness expert. She is a master’s-level registered dietitian, nationally recognized speaker, wellness coach and nutrition therapist. Warm, compassionate, and entertaining, she’s been featured in Women’s Health, BuzzFeed, the Huffington Post, U.S. News, Yoga Journal, and HGTV. She holds the highest US credential for professional sports nutrition and was the sport nutritionist for the 2014-2015 Memphis Grizzlies NBA team. She owns Schilling Nutrition Therapy, LLC and YourSupperSolution.com, a premium online dinner menu planning service. Leslie is also a wellness content expert for Avanoo.com. When she’s not counseling, cooking, or hanging out with her family; you can find Leslie using her social media channels and speaking platforms to deliver science-based, lifestyle and wellness messages with a dash of humor. To learn more about Leslie, visit LeslieSchilling.com.  

Start warming those ovens, because we’ve got three stress-free muffin-tin meals that will bake up in minutes! The whole family will enjoy the scrumptious flavor of the Broccoli Pizza Bites, sweet tang of the Upside-Down Pineapple Pancakes and assortment of textures the Mini Taco Cups have to offer. These handheld and super portable meals are perfect for weeknight dinners or when you’re on-the-go.      

---

Upside-Down Pineapple Pancakes

Ingredients:

• 2/3 cup Brown sugar
• 1/3 cup Butter, melted
• 1 can Pineapple chunks
• 12 Maraschino cherries
• 2 cups Protein pancake mix
• 2/3 cup Milk or water
• 2 lg. Eggs

Instructions:

1. Preheat oven to 350°F.
2. Mix together brown sugar and melted butter, set aside.
3. Spray tin with cooking spray or line with paper liners.
4. Create a circle at the bottom of the muffin tin with pineapple chunks and place one cherry in the center.
5. Sprinkle brown sugar mixture over the pineapple and cherry, then pour pancake batter, filling the muffin tin to about 2/3 full.
6. Bake for 15 minutes, let cool before removing from tin.

 

---

Mini Taco Cups

Ingredients:

• Nonstick cooking spray
• 12 6-inch Flour tortillas
• Salt and pepper
• 1/2 Onion, chopped
• 1 packet Sprouts Taco Seasoning
• 12 oz. Ground beef
• Desired taco toppings—shredded lettuce, guacamole, salsa, etc.

Instructions:

1. Preheat oven to 425°F.
2. Spray muffin tin with nonstick cooking spray.
3. Gently fold the tortillas in half, then in quarters and place in tin.
4. Spray each tortilla with nonstick cooking spray and sprinkle salt and pepper.
5. Bake until golden, about 10 minutes.
6. Meanwhile, heat oil over a large nonstick skillet. Add onion and cook until softened. Add taco seasoning and coat onions. Add beef and cook until no longer pink.
7. Fill taco cup with beef and desired toppings and enjoy.

---

Broccoli Pizza Bites

Ingredients:

• 1 bag Sprouts Frozen Riced Broccoli
• 1 lg. Egg
• 1 Tbsp. Italian seasoning
• 1/4 cup Grated Parmesan
• 1/4 cup Shredded mozzarella, plus more for topping
• Pizza sauce
• Desired pizza toppings, like pepperoni cut into smaller pieces

Instructions:

1. Preheat oven to 425°F.
2. Line muffin tin with liners or spray with nonstick cooking spray.
3. Create crust by microwaving riced broccoli for 5 minutes. Let cool and squeeze out water by using a cheesecloth.
4. Place drained broccoli into a large bowl and add egg, spices and cheese and mix.
5. Press crust mixture into each tin.
6. Bake for 15 minutes or until edges begin to turn golden.
7. Top with pizza sauce, cheese and other desired toppings and bake until cheese melts.