Peanut Butter and Jelly Overnight Oats for Breakfast

Peanut Butter and Jelly Overnight Oats are my answer to a simple, no-cook breakfast that’s perfect for those busy mornings. It’s an easy way to enjoy oatmeal without the bother of cooking. As a self-proclaimed PB & J fanatic, this is one of my favorite ways to enjoy overnight oats.

Packed with protein and fiber, these oats keep you full and satisfied. Plus, they’re perfect for meal prepping. Just make them in a sealed jar or container, and you’ve got an easy, grab-and-go breakfast ready when you need it.

The texture of overnight oats is thick, creamy, and porridge-like—super comforting, especially if cooking in the morning isn’t your thing. And with just five minutes of prep the night before, you get a wholesome breakfast that’s ready to enjoy, like this peanut butter and jelly combo I can’t get enough of.

Why I Love This Recipe

• Quick prep time—just five minutes the night before.
• Super customizable with different toppings and jam flavors.
• Perfect for busy mornings or as an easy grab-and-go breakfast.

Ingredients

Here’s what you’ll need to make these peanut butter and jelly overnight oats, including and possible substitutes.

• Old-fashioned rolled oats – Adds texture and heartiness. Can substitute with gluten-free oats if needed.
• Almond milk (unsweetened) – Provides creaminess without added sugar. Substitute with any plant-based milk like oat or coconut milk, or regular milk if preferred.
• Powdered peanut butter (unsweetened) – Gives that peanut butter flavor with less fat. You can use regular peanut butter (adjust amount to taste) or other nut butters.
• Ground flax seed – Adds fiber and omega-3s. Chia seeds or hemp seeds can be used as substitutes.
• Pure vanilla extract – Enhances flavor with a subtle sweetness. You can leave it out if you don’t have it, though it does add a nice touch.
• Sea salt – Balances sweetness and enhances flavors. You can skip it if you’re watching your salt intake or use a pinch of table salt.
• Pure maple syrup – Natural sweetener for a little sweetness. You can swap with honey or liquid stevia, depending on your sweetness preference.

For serving:

• Peanut butter (unsweetened) – Adds richness and extra peanut flavor. Almond or cashew butter works well too.
• Raspberry chia jam (or your favorite jam) – Brings in that classic PB&J taste. Any fruit jam or preserves works great here.

Optional toppings:

• Fresh berries – For a burst of freshness and color.
• Crushed peanuts – Adds crunch and extra peanut flavor. You can swap for crushed almonds or any nut of choice.

How to Make Peanut Butter and Jelly Overnight Oats

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Prep the Oats):
  Throw all the ingredients (except the peanut butter, jelly, and optional toppings) into a jar or a container that seals tight. Give it a good stir with a spoon until the peanut butter powder and ground flax are mixed in smoothly with no lumps. Then, seal it up and shake it like crazy for 30 seconds.
• Step Two (Chill Time):
  Stick that sealed container in the fridge for at least 4 hours, but overnight is even better.
• Step Three (Serve It Up):
  Give the oats a good shake or stir to get everything mixed together. Scoop half of the oats into a jar or small bowl. Layer it with jelly, then peanut butter, and then the rest of the oats. You can add more peanut butter and jelly on top, then sprinkle with crushed peanuts and fresh berries (if you’re feeling fancy).

 Recipe Tips

Here’s a couple things to consider when making this overnight oats recipe:

• If you’re short on time in the morning, you can prepare the complete recipe ahead of time. Just layer peanut butter and jam at the bottom of a jar, add the other ingredients, give it a shake, and store it in the fridge overnight. Stir before enjoying in the morning.
• Stick with old-fashioned rolled oats for the best texture; steel-cut or quick oats won’t work as well.
• Feel free to swap in your favorite jam—chia seed jam is my favorite, but whatever you have is great.

Storage and Freezing

To keep your peanut butter and jelly overnight oats fresh and delicious, follow these storage guidelines:

• Refrigeration: Store the oats in an airtight container in the refrigerator. They are best enjoyed within 24 hours but can be kept for up to 3 days.
• Freezing: For longer storage, you can freeze the prepared oats. Transfer them to a freezer-safe container, and they can be stored for up to 3 months. When ready to eat, thaw overnight in the refrigerator and enjoy.
• Toppings: Add fresh toppings like berries or nuts just before serving to maintain their texture and flavor.

Frequently Asked Questions

• Can I use a different type of nut or seed butter? Feel free to swap peanut butter with almond butter, cashew butter, or sunflower seed butter, depending on your preference or dietary needs.
• Can I heat the overnight oats before eating? Yes, you can enjoy the oats cold straight from the fridge or heat them in the microwave or on the stove for a warm breakfast.
• Can I add protein powder to this recipe? Yes, you can mix in a scoop of your favorite protein powder to boost the protein content. If you add any powder, you may need to adjust the liquid by adding an additional 2-4 tablespoons of milk.
• Can I make a larger batch for meal prep? Yes, you can double or triple the recipe to make multiple servings. Just mix everything together in a big bowl, then divide evenly into smaller jars or containers.

More Grab-and-Go Breakfast Recipes

Check out these grab-and-go options that’ll make your mornings a whole lot easier.

• Chocolate Chip Banana Bread
• Baked Oatmeal Bars
• Honey Butter Breakfast Muffins
• Apple Cinnamon Granola
• Peanut Butter Cheerio Bars

This post may contain affiliate links. Please read my disclosure policy.

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Peanut Butter and Jelly Overnight Oats

A quick and delicious Peanut Butter and Jelly Overnight Oats breakfast, made with almond milk, peanut butter powder, and ground flax, then topped with peanut butter and raspberry jam. Prepare the night before for a simple, wholesome start to your day.

Course Breakfast

Cuisine American

Keyword Peanut Butter and Jelly Overnight Oats

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 1

Calories 258kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate ingredient measurements.
• mixing bowls or a large mason jar. For combining ingredients.

Ingredients

• 1/2 cup (50 g) old-fashioned rolled oats (gluten free if needed)
• 1 cup (237 ml) unsweetened almond milk (or any milk)
• 2 tbsp. (12 g) peanut butter powder
• 1 tbsp. (13 g) ground flax seed
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp. maple syrup (or liquid stevia to taste)

For Serving:

• 1-2 tbsp. raspberry chia seed jam or any jam or jelly
• 1-2 tbsp. peanut butter
• optional toppings: fresh berries and crushed peanuts

Instructions

• Combine all ingredients (except peanut butter, jelly, and optional toppings) in a jar or a container with a tight-fitting lid. Stir with a spoon until the peanut butter powder and ground flax are fully mixed in and there are no lumps. Seal the container and shake vigorously for 30 seconds.
  1/2 cup (50 g) old-fashioned rolled oats , 1 cup (237 ml) unsweetened almond milk, 2 tbsp. (12 g) peanut butter powder, 1 tbsp. (13 g) ground flax seed, 1/2 tsp vanilla extract, 1/4 tsp sea salt, 1 tbsp. maple syrup
• Place the sealed container in the fridge for 4 hours or, ideally, overnight.
• To serve, shake or stir the oats, then layer half of the oats in a jar or small bowl. Top with jam, then peanut butter, followed by another layer of oats. Add extra peanut butter and jelly on top, and sprinkle with crushed peanuts and fresh berries (if using). Enjoy immediately.
  1-2 tbsp. raspberry chia seed jam , 1-2 tbsp. peanut butter, optional toppings: fresh berries and crushed peanuts
• Consume within 2 days of preparing for the best quality.

Notes

For optimal outcomes when making these peanut butter and jelly overnight oats, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 179g | Calories: 258kcal | Carbohydrates: 36g | Protein: 10g | Fat: 9.4g | Saturated Fat: 1.3g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 3.2g | Sodium: 444mg | Potassium: 313mg | Fiber: 5g | Sugar: 14g | Vitamin A: 50IU | Calcium: 252mg | Iron: 2mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Peanut Butter and Jelly Overnight Oats appeared first on Noble Pig.

Apple Cinnamon Granola 

Once I started making homemade granola, I’ve never gone back to the store-bought stuff. I created this apple cinnamon version to mimic the cozy flavor of apple pie, with a touch of caramel syrup that makes it extra special.

Granola’s great because it works for breakfast or as a snack in the afternoon. Whether I’m on the go or just hanging out in front of the TV, it’s easy to munch on and enjoy. The dried apples and cranberries add the perfect chew to every bite.

Why I Love This Recipe

• It’s easy to make with ingredients I usually already have.
• The house smells amazing while it bakes—like apples and cinnamon.
• It’s perfect for breakfast or just snacking whenever I want.
• I love how versatile it is. I can throw it on yogurt for breakfast or just grab a handful when I need a quick snack.

Ingredients

Here’s everything you’ll need to make this apple cinnamon granola—it’s all pretty simple and straightforward.

• Old-Fashioned oats: I stick with old-fashioned oats because they give the granola the right texture. Quick-cooking oats don’t work for granola.
• Walnuts: I prefer walnuts for this granola recipe. If you prefer, you can swap them for pecans.
• Applesauce: I use sweetened applesauce to make the granola taste its best. It adds a nice flavor boost.
• Maple syrup: Pure maple syrup is what I use, not the pancake syrup.
• Light brown sugar
• Caramel syrup: This is ice cream sundae syrup and the easiest way to add a rich caramel flavor.
• Ground cinnamon
• Salt
• Vanilla extract
• Ground nutmeg
• Dried apples: If the dried apples are in rings, I chop them up. They add great texture to the granola.
• Dried cranberries: These add a tart contrast that I really like. They balance the sweetness perfectly.
• Butter

How I Make Homemade Apple Cinnamon Granola

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat the oven to 325°F and line a sheet pan with parchment paper. I like to get this done first so it’s ready to go.
• Step Two: In a medium bowl, combine the rolled oats and walnuts. Simple enough—just give them a good toss and set them aside.
• Step Three: In a small saucepan over medium heat, stir together the applesauce, maple syrup, light brown sugar, caramel syrup, and butter. Bring the mixture to a boil and let it boil for 1 minute, stirring constantly. Once that’s done, remove it from the heat and whisk in the cinnamon, salt, vanilla extract, and nutmeg. This part smells so good!
• Step Four: Pour the mixture over the rolled oats and walnuts. Stir it all together until everything’s nicely coated.
• Step Five: Spread the granola on the sheet pan and bake for 25 minutes, giving it a stir halfway through. I always make sure to check on it around that time.
• Step Six: Let the granola cool completely before breaking it apart. Then, mix in the dried apples and cranberries. You’ll want to wait until it’s fully cooled, or things can get sticky.

Recipe Tips

Here are a few tips that’ll help you get the best results from your granola every time:

• Use parchment paper or a silicone baking mat on your baking sheet—otherwise, the granola will stick, and trust me, that’s no fun.
• For chunkier granola, don’t stir it while it’s warm after baking. Let it cool completely, then break it up with your hands or a spoon for those nice clusters.
• Keep an eye on it while it’s in the oven. Granola can go from golden to burned pretty quickly, so I always check and stir it halfway through.
• Feel free to swap out the nuts or dried fruit for whatever you have on hand. This recipe is super flexible!
• Sometimes I add chocolate chips or peanut butter chips once it has completely cooled.
• I use this granola a lot of different ways – as trail mix, I will add it to a smoothie, top my ice cream, enjoy it with milk -like it’s cereal, I’ll make a parfait or serve it over Greek yogurt. The possibilities are endless.

Storage and Freezing

Here’s what I do for storing the granola:

• I keep it at room temperature or in the fridge in a sealed bag for up to a month. Super easy.
• If I want to save it for longer, I freeze it in a sealed container, and it stays good for up to two months.

More Apple Recipes To Make

Get inspired to make more apple recipes this season with a few of my favorites.

• Baked Apples
• Apple Pie French Toast Casserole
• Fresh Apple Bars
• German Apple Cake

This post may contain affiliate links. Please read my disclosure policy.

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Apple Cinnamon Granola

Apple Cinnamon Granola—this one’s packed with oats, walnuts, dried apples, and cranberries. It’s so good, you'll find yourself reaching for it at breakfast or just snacking straight from the jar.

Course Breakfast

Cuisine American

Keyword Apple Cinnamon Granola

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 318kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Sheet Pan
• Saucepan
• Silicone Baking Mat optional

Ingredients

• 4 cups old-fashioned oats
• 1 cup walnuts chopped
• 1/3 cup applesauce
• 1/3 cup maple syrup
• 1/4 cup light brown sugar
• 1/4 cup ice cream caramel syrup
• 4 tbsps butter
• 1 tsp ground cinnamon
• 1 tsp table salt
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1 cup dried apples chopped if they aren't already
• 1 cup dried cranberries

Instructions

• Preheat the oven to 325°F and line a sheet pan with parchment paper. Set it aside.
• In a medium bowl, combine the rolled oats and walnuts. Set aside.
  4 cups old-fashioned oats, 1 cup walnuts
• In a small saucepan over medium heat, stir together applesauce, maple syrup, light brown sugar, caramel syrup, and butter. Bring the mixture to a boil and let it boil for 1 minute, stirring constantly. Remove from heat and whisk in cinnamon, salt, vanilla extract, and nutmeg until well combined.
  1/3 cup applesauce , 1/3 cup maple syrup, 1/4 cup light brown sugar, 1/4 cup ice cream caramel syrup, 4 tbsps butter, 1 tsp ground cinnamon, 1 tsp table salt, 1 tsp vanilla extract, 1/4 tsp ground nutmeg
• Pour the mixture over the rolled oats and walnuts. Stir until everything is evenly coated.
• Spread the granola on the sheet pan and bake for 25 minutes, stirring halfway through.
• Let the granola cool completely, then break it apart and mix in the dried apples and cranberries.
  1 cup dried apples, 1 cup dried cranberries

Notes

For optimal outcomes when preparing this apple cinnamon granola, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 82g | Calories: 318kcal | Carbohydrates: 51g | Protein: 5g | Fat: 12.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 1.9g | Cholesterol: 10.2mg | Sodium: 251mg | Potassium: 212mg | Fiber: 5g | Sugar: 28g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Cinnamon Granola appeared first on Noble Pig.

Baked Oatmeal Bars

Mornings can get hectic, and that’s where these baked oatmeal bars come in handy. Packed with banana and chocolate chips, they’re perfect for those days when you’re running late or need to hand something to the kids as they head out the door. I’m a big fan of oatmeal in the morning, but I know not everyone shares my enthusiasm for a bowl of oats.

That’s why I created these rustic, chewy bars—they’re a hit every time. If your kids are looking for a baking project, these bars are a great choice because they’re hard to mess up.

Why I Love This Recipe

• The chewy and nutty texture of these bars is perfection.
• I love adding one of these oatmeal bars to a bagged lunch.
• These bars are simple to put together with straightforward ingredients.

Ingredients

Here’s a rundown of what’s in these oatmeal bars.

• old-fashioned oats – This give the bars their hearty texture. You will not want to substitute with quick-cooking oats.
• semi-sweet chocolate chips
• milk – I use whole milk for it’s richness, but you can use whatever type of milk or milk alternative you prefer.
• bananas – Bananas are great for natural sweetness and a soft texture.
• cinnamon
• salt
• eggs
• honey – It adds natural sweetness and helps with binding the ingredients together.

How To Make Baked Oatmeal Bars

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat your oven to 350°F.
• Step Two: Grease an 8×8 baking pan and line it with parchment paper. Make sure the parchment paper hangs over the sides so you can easily lift the bars out later.
• Step Three: In a large mixing bowl, mix together the oats, chocolate chips, cinnamon, and salt. Just set this aside for now.
• Step Four: In another bowl, mash up the bananas with a fork until you get a chunky puree. Then, mix in the milk, eggs, honey, and vanilla until well combined.
• Step Five: Stir the banana mixture into the oat mixture until everything is nicely blended.
• Step Six: Pour the mixture into your prepared pan and bake for about 45 minutes, or until the edges are golden and the center is set.
• Step Seven: Let the bars cool completely before lifting them out of the pan and slicing into nine squares. Enjoy!

Recipe Tips

Here are some quick tips to make these bars even better:

• Remember to use old-fashioned oats for a chewy texture. Quick oats don’t hold up well during baking.
• Swap out chocolate chips for dried fruit, nuts, or other flavored chips if you prefer.
• Banana ripeness matters. The ripeness of your bananas affects how sweet the bars turn out.
• Replace honey with 100% maple syrup (not pancake syrup) if needed. Local blackberry honey can add a nice nuance of flavor.
• If you happen to be enjoying one of these bars at home, a little maple syrup poured on top is not a bad thing.

Leftovers and Freezing

Here are some ideas for storing and freezing your oatmeal bars:

• Room Temperature: Store the bars in an airtight container at room temperature for up to a week.
• Refrigeration: For longer freshness, keep them in the fridge for up to two weeks.
• Freezing: To freeze, wrap each bar individually in plastic wrap or foil and place them in a freezer bag. They’ll stay good for up to three months.
• Thawing: Thaw frozen bars at room temperature or heat them in the microwave for a few seconds to enjoy them warm.

More Lunch Box Bars 

• Reese’s Pieces Bars
• Peanut Butter Cheerios Bars

This post may contain affiliate links. Please read my disclosure policy.

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Baked Oatmeal Bars

These baked oatmeal bars were made to be something special, with a moist, creamy interior and just the right amount of breakfast-friendly sweetness.

Course Breakfast

Cuisine American

Keyword Baked Oatmeal Bars

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 bars

Calories 273kcal

Author Cathy Pollak

Equipment

• baking pan 8x8
• parchment paper
• measuring cups and spoons
• mixing bowls

Ingredients

• cooking spray
• 3 cups old-fashioned oats
• 1/2 cup semi-sweet chocolate chips
• 2 tsps ground cinnamon
• 1/2 tsp table salt
• 3 bananas, smashed
• 1 cup whole milk
• 2 large eggs
• 1/4 cup honey
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• Grease and line a baking pan (8 x 8) with parchment paper. (Make sure the parchment paper hangs over the side of the pan so can easily lift the bars out of the pan.)
  cooking spray
• In a large mixing bowl, combine oats, chocolate chips, cinnamon and salt. Set aside.
  3 cups old-fashioned oats, 1/2 cup semi-sweet chocolate chips, 2 tsps ground cinnamon, 1/2 tsp table salt
• In a medium bowl, combine smashed bananas (smash with a fork into a chunky puree), milk, eggs, honey and vanilla. Mix well. Add to the oats mixture and combine until well incorporated.
  3 bananas, smashed, 1 cup whole milk, 2 large eggs, 1/4 cup honey, 1 tsp vanilla extract
• Pour oat mixture into prepared baking dish and bake for 45 minutes or until edges are golden and the center is set.
• Cool completely before lifting out of the pan and slicing into nine squares.

Notes

For optimal outcomes when making these baked oatmeal bars, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 129g | Calories: 273kcal | Carbohydrates: 46g | Protein: 7g | Fat: 6.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Cholesterol: 44mg | Sodium: 157mg | Potassium: 356mg | Fiber: 5g | Sugar: 20g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked Oatmeal Bars appeared first on Noble Pig.

However, I can assure you this was worth the wait. As I’ve said before, I love oatmeal….like love it. And I enjoy it prepared all THE ways. Many, many years ago I was turned on to muesli, which is a combination of raw rolled oats, grains, fresh or dried fruits, nuts, mixed with milk and yogurt. It’s served cold, just like the oats you see here.

I feel like this is very closely related to muesli because of the raw, rolled oats. It just reminds me so much of that dish. However, while I love muesli, I prefer my oats without dried fruit, it just gets too chewy….for me. I like the crunch and texture of almond and chocolate chips, with the sweetness a banana can bring naturally.

There are a million flavor combinations you can create. However, this is hands down my fave combo and I’ve been eating it 3-4 times per week for the past year. It’s ready so quickly and I’m able to make it up while I make the kids breakfast. I pop it in the fridge for 30 minutes while I make lunches and it’s ready to eat. The rolled oats and chia seeds (which I buy in bulk these days), puff up over the 30-minutes and soak up all/most of the liquid. It’s a quick and magical transformation.

When ready, I gobble it up and head out on my five mile hike with lots of energy.

I only make this is in a wide-mouthed, 12 oz mason jar if I am going to take it with me, otherwise it does great in a regular bowl. The mason jar is a great option if you want to take it to work, it travels perfectly and this recipe fits inside just right. You will want to keep it cold.

It’s also easier to mix it up in a bowl and transfer to a mason jar for transport.

I’ve tried just about every yogurt on the planet and I’ve come to realize the fat-free, low-cal, artificial sweetener stuff is just bleh. I buy this in the big tub. It’s so delicious and creamy and really, really adds to this recipe in a satisfying way. It’s not cloyingly sweet, just rich and very tasty. You must try it….they have a honey salted caramel flavor too…it’s just as awesome. It truly is my favorite yogurt!

I hope you get a chance to make this during the week. It truly feels like breakfast for dessert.

The post 30-Minute Banana, Almond, Chocolate Chip Oats appeared first on Noble Pig.

I thought it would be fun recreating the carrot cake oatmeal.

And speaking of carrots, have I shared with you all that one of my family members “created” the baby carrot? Yes, the ones we all eat today. Sit down and relax and I’m going to take you all on a little carrot journey.

A family member (cousin), and my father’s best friend, Mike Yurosek, referred affectionately in some circles as “The Father of Baby Carrots” created/invented baby carrots as we know and love them today.

The Bunny-Luv label was his business, and was acquired by Grimmway Farms around 1995. Back in the 60’s, Mike was frustrated with the waste factor of the knobby, twisted and broken carrots that would come in for processing. They were not sellable and were often more than half of the carrots that came into the plant.

His idea to take the carrots that were normally waste and use an industrial potato peeler to cut them down (along with some other processing equipment) was the beginning of the baby carrots we know today. There is so much more to this great story, but the baby carrot lives on through Grimmway Farms. I was so happy to see the Yurosek’s family legacy carried on by another wonderful family-owned company like Grimmway.

At one of the farms we visited, it just so happened one of the old Bunny-Luv trailers (remember seeing these on the roads) was parked on site. I was thrilled to see it and it brought back so many memories of my childhood.

Do you see the logo, it was drawn by Mike’s wife after Warner Bros. was unhappy with the Bug’s Bunny-ish logo Bunny-Luv was previously using. Instead of heading to court to fight it out, Mike’s wife free-hand drew about 50 bunnies. Mike sent them to Warner Bros. and asked, which one can we use? So essentially, Warner Bros ended up choosing the logo you see on the Bunny-Luv bags today. Kind of cool huh?

The post Carrot Cake Oatmeal appeared first on Noble Pig.

I love granola.  I’m normally a fast eater, so the extra-chewing I have to do when eating this type of cereal slows me down, which is a good thing.

Depending on my mood, I either prefer an all-nut based granola or one made with dried fruit.  Lately I’ve been in a nutty mood, hence the all-nut granola you see here.

What I love about this recipe is the vanilla-cinnamon background flavor this granola offers.  It has such a homespun taste and look.  Let’s not forget the incredible smell of the house while it bakes in the oven.

This would be nice to have around the kitchen this holiday season for guests or better yet, place in a mason jar and give as gifts to friends and family.  They will love it and so will you.

Position rack in middle of oven and preheat oven to 375^o F.  Mist a large rimmed baking sheet with cooking spray.  Mix oats, nuts, sunflower seeds, cinnamon and salt in a large bowl.

In a saucepan, combine brown sugar, honey and oil and bring to a simmer over medium heat.  Remove from heat and carefully stir in vanilla.  Pour hot liquid over oat mixture, stir and toss until thoroughly mixed.

Spread granola on baking sheet and bake until golden brown, 18 to 20 minutes, stirring occasionally (3x during the baking process) to ensure even baking.  Warning: Granola can go from perfectly brown to burnt in one minute, really watch it at the end.

Transfer granola to a large bowl and let it cool, stirring occasionally.

Enjoy your breakfast!

Homemade Nutty Vanilla Granola

4 cups old-fashioned oats (not instant)
1/2 cup sliced almonds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup sunflower seeds
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup honey
1/3 cup vegetable oil
2 teaspoons vanilla extract

Position rack in middle of oven and preheat oven to 375^o F.  Mist a large rimmed baking sheet with cooking spray.  Mix oats, nuts, sunflower seeds, cinnamon and salt in a large bowl.

In a saucepan, combine brown sugar, honey and oil and bring to a simmer over medium heat.  Remove from heat and carefully stir in vanilla.  Pour hot liquid over oat mixture, stir and toss until thoroughly mixed.

Spread granola on baking sheet and bake until golden brown, 18 to 20 minutes, stirring occasionally (3x during the baking process) to ensure even baking.  Warning: Granola can go from perfectly brown to burnt in one minute, really watch it at the end.

Transfer granola to a large bowl and let it cool, stirring occasionally.

Another Granola Recipe You Might Like:
Dried Apricot and Cherry Granola

The post Homemade Nutty Vanilla Granola appeared first on Noble Pig.

I have always been a dried fruit and nuts girl.  I find them so satisfying and can easily and happily make a meal with just a handful of cashews.  I also love granola, but I enjoy homemade best.

There are so many recipes for granola out there.  I’d love to try them all.  Being a fast eater, granola also helps me slow down and chew due to the crunch factor.  It’s a good thing.

This recipe makes a bunch so it’s great for gifting too.  Eat with a bowl of milk or sprinkle over yogurt, you’ll love it.

Toast sunflower seeds, sesame seeds and pepitas in a 350 degree oven on a baking sheet for 3 to 5 minutes or until slightly brown.  After removing seeds, toast almonds and pecans for 5 to 8 minutes in the same temperature oven.

In a large bowl stir together the oatmeal, wheat germ, coconut, almonds, pecans, sunflower seeds, sesame seeds, pepitas, brown sugar, cinnamon, and salt.

In a small bowl whisk together the honey and oil.  Pour the honey mixture over the oat mixture and stir until all of the dry mixture is coated.  Spread onto two large rimmed baking sheets and bake in the lower or middle part of the oven for 30 minutes at 325 degrees, stirring at least 4 times.  Stir in dried apricots and cherries and bake for another 10 minutes stirring once.  Remove from oven and let cool, stirring every few minutes.

This will easily be my breakfast for the next couple of weeks.

Dried Apricot and Cherry Granola

6 cups old-fashioned oatmeal, uncooked
1 cup wheat germ
1 cup shredded sweetened coconut
1 cup toasted almonds, chopped
1 cup toasted pecans, chopped
1 cup toasted sunflower kernels
1 cup toasted sesame seeds
1 cup pepitas
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup honey
1/2 cup vegetable oil
1-1/2 cup chopped dried apricots
1-1/2 cups chopped dried tart cherries

Toast sunflower seeds, sesame seeds and pepitas in a 350 degree oven on a baking sheet for 3 to 5 minutes or until slightly brown.  After removing seeds, toast almonds and pecans for 5 to 8 minutes in the same temperature oven.

In a large bowl stir together the oatmeal, wheat germ, coconut, almonds, pecans, sunflower seeds, sesame seeds, pepitas, brown sugar, cinnamon, and salt.

In a small bowl whisk together the honey and oil.  Pour the honey mixture over the oat mixture and stir until all of the dry mixture is coated.  Spread onto two large rimmed baking sheets and bake in the lower or middle part of the oven for 30 minutes at 325 degrees, stirring at least 4 times.  Stir in dried apricots and cherries and bake for another 10 minutes stirring once.  Remove from oven and let cool, stirring every few minutes.

Cooking Notes: One of the most important things about granola is not to let it burn in the oven.  The original recipe called for an initial 45 minute baking time and then adding the dried fruit and baking for another 15 minutes.  I could tell after 30 minutes this would be too long.  Next time I make this I might even consider lowering the oven temperature to 300 degrees and see if that changes anything.  I believe this is all due to your particular oven so you just have to watch it and be vigilant about the stirring.  The granola continues to cook once out of the oven which is why it is very important to keep stirring it while it’s cooling.  If you don’t, the granola will stick to the bottom of the baking sheet.

To Give: Pack into a pretty canister or jar or cellophane gift bag tied with an attractive ribbon.

To Keep: Granola will keep for up to 2 weeks in an airtight container before it begins to go stale.  Or transfer to a zip-top freezer bag and freeze up to six months.

The post Dried Apricot and Cherry Granola appeared first on Noble Pig.

I finally made it into the boys rooms to begin packing their stuff for our impending move.  My oldest is willing to give everything away.  My youngest is attached to every minuscule sword, creature and dust bunny inhabiting his room.  In other words, HE WANTS TO KEEP EVERYTHING!  Ugh.

It was Bob’s Red Mill Hot Cereal.  I am a big fan of Bob’s Red Mill products.  They are high in quality, very healthy and include lots of gluten-free items.  I am very lucky to have a grocery store which stocks a large variety of these goods.  I am also excited to report once we move to Oregon, Bob’s Red Mill is only a 45-mile drive from my home.  They have a huge store and beautiful visitor center.

Anyway, this recipe was absolutely delicious.  It smells like banana bread when in the oven and just has the perfect sweetness and texture.  I’m sorry to say I live with a family of oatmeal haters (what’s up with that) so this one is all mine.  It will be breakfast for the next few days.  And then I will make it again.  And again.  I seriously loved it.

Let’s make it…

Here’s what you will need:  Old-fashioned oats, baking powder, walnuts or pecans, Bob’s Red Mill 10 Grain Hot cereal (or see recipe for substitutions), agave nectar (see recipe for substitutions), table salt, fat free milk, bananas, egg and vanilla extract.

Combine 2 cups old-fashioned oats, 1/4 cup 10 Grain cereal, 1 teaspoon baking powder and 1/4 teaspoon salt.  Set aside.

In another bowl, combine 1/4 agave nectar, 1-1/2 cups fat free milk, 1 egg, 1 teaspoon vanilla extract and 2 mashed bananas.  Combine the wet with the dry ingredients.

Lightly spray an 8 x 8 inch pan with cooking spray and pour in banana-oats mixture.  Bake at 375 degrees for 15 minutes.  Add 1/4 cup chopped walnuts to the top and bake for another 5 minutes to toast them.

Here it is right out of the oven.

Seriously, seriously delicious.

Banana-Oatmeal Bake


2 cups old-fashioned oats
1/4 cup Bob’s Red Mill 10 Grain Hot Cereal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup agave nectar (or brown sugar, sugar or honey)*
1-1/2 cups fat free milk (or any milk)
2 small bananas, mashed
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans

Combine oats, 10 Grain cereal, baking powder and salt.  Set aside.

In another bowl, combine agave nectar, milk, egg, vanilla extract and bananas.  Combine the wet with the dry ingredients.

Lightly spray an 8 x 8 inch pan with cooking spray and pour in banana-oats mixture.  Bake at 375 degrees for 15 minutes.  Add walnuts to the top and bake for another 5 minutes to toast them.

Serve warm.

The post Oatmeal-Banana Bake appeared first on Noble Pig.