Apple & Honey Overnight Oats

How is everyone doing on their new year’s resolutions? Going strong? Already struggling? Mine are a bit of a mixed bag, but one that I’m nailing so far this year are healthy breakfasts.

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I’m happy with healthy options at breakfast, but if I don’t plan ahead, I’m more likely to just grab a slice of toast or a bowl of cereal. So, one of my goals for the year is to keep planning ahead. When I saw that this month’s #ImprovChallenge was Oats and Honey, I knew overnight oats would be on the menu.

These are ridiculously easy to prep – about 5 minutes and you’ll have breakfast for the week ready to go, which makes them an ideal make-ahead breakfast. A lot of people like to put the oats into smaller mason jars to make them portable – I prefer mine in a larger jar. We tend not to eat on the go, and this makes it easier to portion out – more for me, smaller servings for the kids.

Apple Honey Oats 1

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page

improvchallengeIf you’d like to see previous creations, check out our Pinterest board.

 

Apple Honey Oats 2

Apple & Honey Overnight Oats
(adapted from Busy Being Jennifer)
Serves 4

2 cups of steel cut oatmeal
1 cup plain greek yogurt
1 apple, grated
1/2 cup milk
2 tsp. cinnamon
2 Tbsp. honey
For topping: chopped apples, additional honey, additional milk

In a bowl, mix together everything except the toppings. Transfer to whatever you’re storing it in, cover and refrigerate.

When serving, mix in additional milk if you want a thinner consistency, and top with chopped apples and additional honey.

Apple and Honey Overnight Oats

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Baked Spinach and Artichoke Dip

Spinach dip is often a fan favorite, but this baked version – with bacon! – takes it to a whole new level.

Baked Spinach Dip 2

This hot dip has been a family go-to for years. The combo of warm cheese, bacon, spinach, and artichoke is hard to beat – and this couldn’t get easier. The dip can be mixed up a few days in advance and then just baked when you want it. It’s such a great go-to for entertaining.

Serve this with crackers or bread for dipping!

Baked Spinach Dip 1

Baked Spinach and Artichoke Dip
(adapted from AllRecipes)

1/2 lb. bacon
10 oz. package frozen chopped spinach, thawed and drained
14 oz. can quartered marinated artichoke hearts, drained
5 oz. container garlic-herb flavored cheese spread
1 c. grated Parmesan cheese
8 oz. sour cream
1/2 c. mayonnaise

Preheat oven to 400 degrees F.

In a skillet, cook the bacon until crisp. Drain the grease and crumble into a bowl.

In a medium bowl, mix together the spinach, artichokes, cheese spread, Parmesan , sour cream, mayonnaise, and bacon.

Spread the dip into an 7×11″ baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Baked Spinach Dip