New Year, New Breakfasts
December 25th, 2017

Morning Oasis Overnight Oats

  • 1½ cups quick oats
  • 1 teaspoon chia seeds
  • 2 cups unsweetened vanilla almond milk
  • 1/8 teaspoon iodized salt
  • 3 tablespoons organic wildflower honey, divided
  • ¼ cup quinoa, toasted
  • ¼ cup whole almonds, toasted
  • 1 mango, sliced
  • ¼ cup chopped coconut
  • .45 ounces dark chocolate 70 percent cocoa, shaved
  • .45 ounces dark chocolate 70 percent cocoa, melted

Heat oven to 400 F.

In a large Mason jar, combine oats, chia seeds, almond milk, salt and 2 tablespoons of honey. Refrigerate overnight.

In a medium bowl, combine quinoa, almonds and remaining honey. Spread onto a parchment-lined baking sheet. Bake for 10 minutes. Remove, cool completely and crumble. Store in a resealable bag overnight.

The next day, stir oats and pour desired amount into a serving bowl. Top with mango, coconut, shaved chocolate and candied quinoa. Drizzle with melted chocolate.

Recipe courtesy of Chef Michelle, Aldi Test Kitchen

Blackberry Avocado Bowl

  • ¾ cup blackberries
  • ¼ cup blueberries
  • ¼ cup plain nonfat Greek yogurt
  • 3/4 cup unsweetened plain almond milk
  • 1/2 avocado
  • 1/2 frozen banana
  • 1 teaspoon pure vanilla
  • 1 teaspoon organic wildflower honey
  • 2 teaspoons lime juice
  • Flax seed, optional
  • Chia seeds, optional
  • Sliced almonds, toasted, optional
  • Additional blackberries and blueberries, optional
  • Lime zest, optional

Place all ingredients in a blender and blend until smooth.

Transfer to a serving bowl and add garnishes, as desired. Makes one serving.

Courtesy of Chef Audrey, Aldi Test Kitchen

Pear and Pecan Zoats

  • 1 cup old-fashioned oats
  • 1 1/2 cups milk
  • 1 teaspoon cinnamon, divided
  • 1/4 teaspoon salt
  • 1 cup finely shredded zucchini
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar, packed
  • 1 large, firm Bosc pear, peeled, cored and chopped into ¼-inch-thick slices
  • 1/4 cup pecan pieces

In a small saucepan, combine oats, milk, 1/2 teaspoon cinnamon and salt over medium-low heat. Cook for 5 minutes, stirring frequently. Add zucchini and cook until liquid has been absorbed and oats are tender, about 4 to 5 minutes.

While the oats cook, caramelize the pear and pecans. Melt butter in a small skillet over medium-low heat. Once it foams, add the brown sugar and remaining cinnamon. Stir well and cook until sugar is just dissolved, about 3 minutes. Immediately add pears and stir to coat. Cook pears for 6 minutes, stirring occasionally. Add the pecans and cook for 5 minutes, stirring occasionally, until pears have a nice brown edge and pecans are a little sticky.

Divide the zoats into two bowls and top each with half of the pears and pecans. Serve warm.

Courtesy of MilkPEP


Apple-Cinnamon Oatmeal

  • 3 cinnamon sticks
  • 1/4 teaspoon salt
  • 2 cups old-fashioned oats
  • 1 cup reduced-fat milk
  • 3 large crisp sweet apples, halved and cored
  • Pinch ground cinnamon
  • Pure maple syrup, optional
  • Golden raisins, optional

Bring 8 cups of water and cinnamon sticks to a boil in a saucepan. Remove from heat, cover and let steep for 1 hour. Discard the cinnamon sticks.

Add salt and oats to the water. Bring to a boil, uncovered. Lower heat and simmer for 30 minutes, stirring frequently to prevent sticking. Add 1 cup milk and simmer for an additional 15 minutes, until creamy.

When the oatmeal is ready, use the large holes of a box grater or shredder to shred the apples directly into the pan and stir well.

Serve in individual bowls. Add more milk if a thinner consistency is desired. Sprinkle with cinnamon and sweeten with maple syrup. Serve garnished with raisins, if desired.

Courtesy of MilkPEP


Chai Quinoa Breakfast Bowl

  • 1 cup pre-rinsed uncooked quinoa
  • 2 cups milk
  • 1 egg white
  • 1 1/2 tablespoons brown sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 dashes ground cloves
  • Shredded or flaked coconut, optional
  • Almond slivers, optional

Bring milk to a full simmer in a small saucepan. Add quinoa; return to a simmer and reduce heat to low. Cover, leaving a tiny crack for steam to escape. Simmer until about two-thirds of the milk has been absorbed, about 15 minutes.

Remove from heat and stir in egg white, brown sugar, vanilla and spices. Return pan to stove. Cover, but leave a tiny crack for steam to escape. Continue to cook on low until almost all of the milk has been absorbed, about 5 minutes.

Garnish with coconut flakes and almond slivers, if desired.

Makes two 1 3/4-cup servings.

Courtesy of Elle Penner of According to Elle

Weekend Brunch Casserole

  • 8-ounce can refrigerated crescent rolls
  • 1 pound sausage
  • 2 cups shredded mozzarella cheese
  • 4 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Heat oven to 425 F.

Crumble and cook sausage in a medium skillet over medium heat until browned. Drain.

Line the bottom of a greased 9-by-13-inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in a medium bowl until blended; pour over sausage.

Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.

Courtesy of Bob Evans