Breakfast Recipes - SueBee Homemaker

Overnight Sausage Egg Casserole

Suebee Homemaker — Mon, 23 Mar 2026 11:00:00 +0000

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Overnight Breakfast Casserole

If y’all have ever made omelettes for a group and realized that all you did was cook while everybody else was eating, this casserole is for you. Make a mess in your kitchen the day before, and then keep it stress-free at mealtime. That’s what I’m talking about.

You simply make it the night before.
Store it in the refrigerator overnight.
And then pop it in the oven about an hour before you eat.
OR you can prep and bake the casserole the same day!

This omelette casserole tastes like the real thing. You won’t be disappointed. I promise!

We love our breakfast casseroles including this Sausage Hash Brown Breakfast Casserole and Blueberry French Toast Casserole.

Why This Recipe Works:

Make Ahead. We love the ease of making this casserole one day and then baking it the next.
Great for entertaining. This is a perfect holiday breakfast because it feeds a crowd!
Tastes delicious! Yup, just like an omelette but way easier.

Ingredients Notes:

Sausage – Use mild, sweet, or spicy Italian sausage – according to what you like best.
Bacon – You’ll need about 6 slices of bacon.
Veggies – Onion, garlic, red bell pepper, jalapeño, mushrooms, and spinach. You could also use additional veggies if desired.
Eggs – You’ll need a dozen large eggs.
Spices – Ground mustard, kosher salt, and freshly ground black pepper.
Sliced Bread – You can use any kind of bread. I used some homemade Cracked Wheat Bread that I had in my freezer.
Cheese – One or two cups of shredded cheddar cheese works great! See note below on what type of cheese to use!

NOTE: Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.

How to make Omelette Casserole:

Step 1
Cook the sausage. In a skillet, brown the sausage until fully cooked. Spoon into a colander to drain.

Step 2
Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.

Step 3
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, and sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minute or so.

Step 4
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.

Step 5
Prep bread. Butter one side of the bread. You can remove crusts if desired.

Step 6
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.

Step 7
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately (for dinner!) instead of waiting until morning.

Step 8
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

All ovens are different so you may need to adjust the baking time.

NOTE: Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Recipe Tips and Variations:

Use different meats in this casserole. I occasionally use turkey sausage and turkey bacon instead of pork.
You can vary the veggies or use additional – any kind of peppers and mushrooms. Tomatoes would be a tasty addition too.
Feel free to adjust the spices according to what you like.
Any kind of cheese works too. I like adding pepper jack cheese or anything spicy!
Instead of storing this in the refrigerator overnight, you can bake it immediately after assembly.

Breakfast for Dinner? Yes, please! Serve this with some avocado toast and fresh fruit!

Other Overnight Breakfast Dishes:

Blueberry French Toast Casserole – This one gets rave reviews from friends. Those blueberries!
Chocolate French Toast Casserole – Chocolate lovers will love this one.
Peanut Butter and Jelly Overnight Oats – We eat these on the regular. They are great for kids and adults alike!
Apple Pie Overnight Oats – This version of overnight oats has freshly cooked apples. So good!

Or try our Crustless Ham and Cheese Quiche!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overnight Sausage Egg Casserole

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Course Breakfast

Cuisine American

Keyword breakfast casserole, omelette breakfast, overnight breakfast casserole

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 361kcal

Author Sue Ringsdorf

Ingredients

6 strips bacon – cooked and crumbled
1 pound sausage – cooked and crumbled
1 Tablespoon olive oil
1/2 large onion – diced
1 medium red bell pepper – diced
1 medium jalapeno – diced
1 cup sliced mushrooms
1 1/2 cups spinach leaves
2 cloves garlic – minced
7 slices old bread
2-3 Tablespoons butter – or enough to spread on bread
12 large eggs
1 cup 2% milk – or use whatever milk you have
1 teaspoon dry mustard powder
1-2 cups shredded cheddar cheese * SEE NOTE BELOW
kosher salt and freshly ground black pepper – to taste

Instructions

Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
6 strips bacon
Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.
1 pound sausage
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
1 Tablespoon olive oil, 1/2 large onion, 1 medium red bell pepper, 1 medium jalapeno, 1 cup sliced mushrooms, 1 1/2 cups spinach leaves, 2 cloves garlic, salt and pepper
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
12 large eggs, 1 cup 2% milk, 1 teaspoon dry mustard powder, kosher salt and freshly ground black pepper
Prep bread. Butter one side of the bread. You can remove crusts if desired.
7 slices old bread, 2-3 Tablespoons butter
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
1-2 cups shredded cheddar cheese
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

Video

Notes

Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.
Use your choice of meat for this casserole. You can even skip it for a meatless dish.
The veggies can be substituted as well, for whatever you like best.
Baking time will vary according to your oven, but the eggs should be set in the middle before serving.
Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Nutrition

Homemade Fruit Kolaches with Cream Cheese

Suebee Homemaker — Mon, 09 Mar 2026 11:00:00 +0000

Try these soft, pillowy Homemade Fruit Kolaches with Cream Cheese for a bakery-style treat at home. If you love the famous kolaches from the Czech Stop in West, Texas, this recipe brings that same comforting, nostalgic flavor straight from your own oven.

Czech-Inspired Kolaches

When our youngest son was in college at UT in Austin, we often stopped at the famous Czech Stop in West, Texas alongside I-35. It’s a beloved stop for travelers in that neck of the woods for good reason – deliciousness!

Since 1983, The Czech stop has been serving a huge variety of fruit, cream cheese, and savory kolaches straight from the bakery counter. Their kolaches are a regional classic rooted in Czech-Texan heritage and we are very big fans even though our trips that way have lessened over the years.

Why This Recipe Works:

SOFT AND PILLOWY – The enriched yeast dough creates a soft, pillowy texture similar to classic Czech-style kolaches.
CREAMY FILLING – Every bite has a little bit of sweet, creamy filling that keeps you coming back for more.
PERFECT FOR BRUNCH – These fruit kolaches are perfect for brunch because they’re easy to grab, share, and enjoy warm, making them ideal alongside coffee, tea, or mimosas.
LABOR OF LOVE – It takes a some time to make these delicious kolaches, but they are worth making. I promise!

What You’ll Need:

active dry yeast
granulated sugar
milk
egg
unsalted butter
all-purpose flour
bread flour
kosher salt
fruit preserves
for the filling – a combo of cream cheese, vanilla extract, powdered sugar, and milk
for the icing – a combo of butter, powdered sugar, vanilla extract, and milk

How to make Czech Kolaches:

Step 1
Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.

Step 2
Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.

Add the egg and mix well.

Step 3
Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.

Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.

Step 4
Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.

Step 5
Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.

Step 6
Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)

NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.

Step 7
Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.

Step 8
Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.

Step 9
Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.

Step 10
Make icing. Combine melted butter, powdered sugar, vanilla, and two tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.

Step 11
Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!

Storing and Freezing:

Because these kolaches contain cream cheese, they’re best kept at room temperature for up to 24 hours in an airtight container. After that, transfer them to the refrigerator for food safety, and simply warm them slightly before serving to bring back that soft, bakery-fresh texture.
Baked kolaches (without icing) freeze well for up to 2 months. Thaw overnight, warm slightly, and add icing before serving.

Recipe FAQs:

What are kolaches?

Kolaches are soft Czech-style pastries made with a lightly sweet yeast dough and filled with fruit, cream cheese, or both.

Do I need a stand mixer to make kolaches?

No, you can mix and knead the dough by hand. A stand mixer just makes the process faster and easier.

What kind of fruit works best for kolaches?

Thick fruit fillings like cherry, apricot, blueberry, or raspberry work best so they don’t spread too much while baking.

How do I keep the filling from working out?

Create a deep indentation in the dough and avoid overfilling. A sturdy, well-proofed dough helps keep everything in place.

When do I add the cream cheese filling?

Add the cream cheese filling after shaping the dough and before baking so it stays creamy and slightly tangy.

Other Delicious Roll Recipes:

Kitchen Tools Used: (affiliate links)

The Bosch Universal Mixer is the best bread mixer! My Mom had one sitting on her counter for as long as I can remember. She used it so often that she literally wore the first one out and bought a second one after she and Dad moved into an apartment. Mike bought me one for Mother’s Day several years ago and I love it. It doesn’t do the work FOR you, but it can handle a lot of bread making (speaking from experience!) and the lid prevents the dough from falling out of the mixer when making large batches of bread.
USA Half Sheet Pan (17. 25 x 12. 25 x 1 inches)
Cooling Rack

xoxo ~Sue

Homemade Fruit Kolaches with Cream Cheese Recipe

Try these soft, pillowy Homemade Fruit Kolaches with Cream Cheese for a bakery-style treat at home. If you love the famous kolaches from the Czech Stop in West, Texas, this recipe brings that same comforting, nostalgic flavor straight from your own oven.

Course Bread, Breakfast, Rolls

Cuisine American, Czech

Keyword fruit kolaches, homemade kolaches with cream cheese

Prep Time 25

Cook Time 18

Rise Time 2 30

Total Time 3 13

Servings servings

Calories 253kcal

Author Sue Ringsdorf

Ingredients

For the rolls:

4 teaspoons active dry yeast (12 grams)
1/4 cup granulated sugar (50 grams)
1 ¾ cup 2% milk (394 grams) – or whole milk
1 large egg
6 Tablespoons unsalted butter – softened
2/3 cup all-purpose flour (80 grams)
4 cups bread flour (520 grams)
2 teaspoons kosher salt
egg wash

For the cream cheese and fruit filling:

10 oz. cream cheese – softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 large egg yolk
1 cup preserves – any kind

For the glaze:

1 Tablespoon unsalted butter – metled
1 ¼ cup powdered sugar
3 Tablespoons milk
2 teaspoons vanilla extract

Instructions

Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.
2/3 cup all-purpose flour (80 grams), 3 cups bread flour (390 grams) 2 teaspoons kosher salt, 6 Tablespoons unsalted butter
Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.
Add the egg and mix well.
4 teaspoons active dry yeast (12 grams), 1/4 cup granulated sugar (50 grams), 1 ¾ cup 2% milk (394 grams), 1 large egg
Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.
Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.
1 cup bread flour (130 grams)
Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.
Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.
Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)
NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.
Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.
10 oz. cream cheese, 1 large egg yolk, 2 teaspoons vanilla extract, 1/4 cup powdered sugar
Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.
1 cup preserves, egg wash
Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.
Make icing. Combine melted butter, powdered sugar, vanilla, and 2-3 tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.
1 Tablespoon unsalted butter, 1 ¼ cup powdered sugar, 2 teaspoons vanilla extract, 3 Tablespoons milk
Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!

Video

Notes

Because these kolaches contain cream cheese, they’re best kept at room temperature for up to 24 hours in an airtight container. After that, transfer them to the refrigerator for food safety, and simply warm them slightly before serving to bring back that soft, bakery-fresh texture.
Baked kolaches (without icing) freeze well for up to 2 months. Thaw overnight, warm slightly, and add icing before serving.

Nutrition

Old Fashioned Sticky Buns

Suebee Homemaker — Mon, 02 Mar 2026 12:00:00 +0000

Old Fashioned Sticky Buns are super soft, filled with a sweet cinnamon and sugar mixture, and then baked on top of a caramel “goo” – as my mom called it. These sticky rolls will be your new favorite to serve for brunch or special meals!

Try our Giant Cinnamon Roll Recipe or Homemade Fruit Kolaches with Cream Cheese next!

Sticky Buns

My mother made these sticky buns SO MANY times during our lifetime. She made them for church breakfasts (coffee and rolls, as they called it) and church bake sales as well as for her family and friends. You could always count on freshly made caramel rolls on our return visits over the years. We love an old family recipe!

The thing about my mom’s cinnamon rolls was that they were the ABSOLUTE BEST. I’m not kidding. I have so many fond memories of this recipe.

Why This Recipe Works:

SIMPLE – If you love working with yeast, you’ll agree that these are simple to make. If you are new to the game, I promise that by following my step-by-step directions, you’ll be a pro too.
CINNAMON ROLLS ELEVATED – These are basically cinnamon rolls elevated. Add the caramel topping (or GOO!) and you have sticky buns.
GOOEY – We love the tender centers of these rolls and the gooey topping. SO much sticky goodness in these caramel sticky buns.

What You’ll Need:

Yeast – I use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.
Granulated Sugar – Sugar is needed to add sweetness and helps to activate the yeast.
Water – Be sure to use WARM water (about 100-110 degrees F). It should be warm to the touch but not scalding. Scalding water will disintegrate the yeast, and cold won’t activate it at all.
Oil – My choice of oil for rolls is usually canola. But feel free to use melted butter in place of it, if desired.
Salt – Kosher salt is the only type of salt I use now. But regular salt may be used as well (but use only half the amount).
Flour – All-purpose flour produces the softest, fluffiest rolls!
For the cinnamon and sugar layer – Unsalted butter, brown sugar, and cinnamon.
For the “goo” – Brown sugar, more butter, white syrup, and pecans (optional).

How to make Old Fashioned Sticky Buns:

Step 1
Activate the yeast. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (105 -110 degrees F), not hot. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the yeast mixture.

Step 2
Add remaining ingredients. Add the oil and stir with a spatula. Attach the dough hook to the mixer and add the salt and half of the flour. Start the mixer and let the flour absorb.

Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the side of the bowl. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.

Step 3
Add dough to a bowl. Grease a large bowl with canola oil. Add dough to the greased bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place dough ball with the smooth side up and cover with a clean kitchen towel (or some plastic wrap). Place the bowl in a warm place in your kitchen and let the dough double in size. This is the first rise.

Step 4
Make goo. In a small saucepan, combine the brown sugar, butter, and syrup. Bring to a boil and remove from heat. Pour a thin layer of goo into the bottom of two greased pans. Add pecans if you wish.

NOTE: I used two 8×8 pans but round pans would work great too.

Step 5
Add filling. Transfer dough to a floured work surface and use a sharp knife to split the soft dough into two sections. Press one section into a rectangle and use your hands to spread three tablespoons of softened butter on the top of the dough. Then sprinkle 1/3 cup of brown sugar and one tablespoon of cinnamon all over the dough.

Step 6
Cut dough. Gently roll dough up into a long log, starting on the long end. Using a serrated edge knife, cut the dough log into about 1.5 – inch slices. Place sections into pans with goo, and press down slightly, so that the cinnamon sugar is visible on top.

Step 7
Let dough rise again. Cover the pans with a clean dishtowel, and let rise again until the dough is almost doubled. (This is the second rise.) This dough rises fast in Texas but it may take longer where you live.

Step 8
Bake. Bake rolls in a preheated 350-degree oven for about 25 minutes, or until the rolls are a beautiful golden brown on top.

Step 9
Let caramel goo set up. Place pans on the counter and set the timer for 5 minutes. This allows the goo to set up. If you remove rolls too early, the caramel goo will ooze off onto your counter.

After 5 minutes (NO MORE or the goo will stick), flip the pans over onto cooling racks. Remove rolls and let cool.

Storing and Freezing:

STORE cooled rolls in an airtight container for 3-4 days. We like to warm these sweet rolls in the microwave.
FREEZE sticky buns by wrapping them in cling wrap and then placing them in a freezer bag. Thaw by letting the rolls sit out on your countertop.

What to serve with Classic Sticky Buns:

A side of fresh fruit. You could also add some yogurt and Healthy Chocolate Granola.
Sausage Hash Brown Breakfast Casserole
Crustless Ham and Cheese Quiche
A glass of the best cold brew or a Caramel Latte!

Recipe FAQs:

What is the difference between a sticky bun and a caramel roll?

Sticky buns are baked with the sweetener and sometimes pecans on the bottom of the pan (and then flipped over). Cinnamon rolls are usually baked separately and then topped later with an icing of some type.

What’s another name for sticky buns?

Sticky buns are commonly referred to as honey buns or caramel buns.

Are pecans used in sticky buns?

Pecans are often times used in the sticky bun topping. I didn’t use them here, but will often times use them for an extra crunch in the topping.

Can I prepare sticky buns in advance?

Yes, you can prepare these caramel sticky buns and then bake later. After you’ve placed dough on the top of the gooey caramel, wrap very tightly, and place in the refrigerator for several hours or overnight. When ready to bake, let the rolls come to room temperature and finish rising. Then bake as directed.

Recipe Tips:

When you add the milk to the yeast and sugar, be careful to use WARM milk between 105 -110 degrees F on a digital thermometer. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Also, do not use cool water because it won’t activate the yeast.
The yeast will bubble up when it’s activated.
Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
The dough should be slightly sticky when ready. Over time, you will learn exactly how much flour is needed to make the ultimate cinnamon rolls.
These caramel rolls only take about 25 minutes to bake. Be careful to avoid over-baking.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Old Fashioned Sticky Buns

Old Fashioned Sticky Buns are super soft, filled with a sweet cinnamon and sugar mixture, and then baked on top of a caramel "goo" – as my mom called it. These sticky rolls will be your new favorite to serve for brunch or special meals!

Course Breakfast

Cuisine American

Keyword caramel cinnamon rolls, old fashioned sticky buns, sticky buns

Prep Time 30

Cook Time 22

Rise Time 1 30

Total Time 2 22

Servings rolls

Calories 353kcal

Author Sue Ringsdorf

Ingredients

For the dough:

4 teaspoons active dry yeast (12 grams) – I use Red Star Active Yeast
1/3 cup granulated sugar (66 grams)
2 cups whole milk (480 grams) – warm
1/3 cup canola oil (72 grams)
2 teaspoons kosher salt (8-10 grams)
5 – 5¼ cups all-purpose flour (about 620 grams) – or enough to get the right consistency

For the sugar and cinnamon mixture:

6 Tablespoons unsalted butter (84 grams) – softened
2/3 cup brown sugar (145 grams)
2 Tablespoons cinnamon (16 grams) – more or less, depending on your preference

For the caramel “goo”:

1 cup brown sugar (220 grams)
1/3 cup unsalted butter (76 grams)
3 Tablespoons white corn syrup (60 grams)
chopped pecans – optional

Instructions

For the dough:

Activate the yeast. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (105 -110 degrees F), not hot. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the yeast mixture.
4 teaspoons active dry yeast (12 grams), 1/3 cup granulated sugar (66 grams), 2 cups whole milk (480 grams)
Add remaining ingredients. Add the oil and stir with a spatula. Attach the dough hook to the mixer and add the salt and half of the flour. Start the mixer and let the flour absorb.
Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the side of the bowl. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
1/3 cup canola oil (72 grams), 2 teaspoons kosher salt (8-10 grams), 5 – 5¼ cups all-purpose flour (about 620 grams)
Add dough to a bowl. Grease a large bowl with canola oil. Add dough to the greased bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place the dough ball with the smooth side up and cover it with a clean kitchen towel (or some plastic wrap). Place the bowl in a warm place in your kitchen and let the dough double in size. This is the first rise.
Make goo. In a small saucepan, combine the brown sugar, butter, and syrup. Bring to a boil and remove from heat. Pour a thin layer of goo into the bottom of two greased pans. Add pecans if you wish.
NOTE: I used two 8×8 pans but round pans would work great too.
1 cup brown sugar (220 grams), 1/3 cup unsalted butter (76 grams), 3 Tablespoons white corn syrup (60 grams), chopped pecans
Add filling. Transfer dough to a floured work surface and use a sharp knife to split the soft dough into two sections. Press one section into a rectangle and use your hands to spread three tablespoons of softened butter on the top of the dough. Then sprinkle 1/3 cup of brown sugar and one tablespoon of cinnamon all over the dough.
6 Tablespoons unsalted butter (84 grams), 2/3 cup brown sugar (145 grams), 2 Tablespoons cinnamon (16 grams)
Cut dough. Gently roll dough up into a long log, starting on the long end. Using a serrated edge knife, cut the dough log into about 1.5 – inch slices. Place sections into pans with goo, and press down slightly, so that the cinnamon sugar is visible on top.
Let dough rise again. Cover the pans with a clean dishtowel, and let rise again until the dough is almost doubled. (This is the second rise.) This dough rises fast in Texas but it may take longer where you live.
Bake. Bake rolls in a preheated 350-degree oven for about 25 minutes, or until the rolls are a beautiful golden brown on top.
Let caramel goo set up. Place pans on the counter and set the timer for 5 minutes. This allows the goo to set up. If you remove rolls too early, the caramel goo will ooze off onto your counter.
After 5 minutes (NO MORE or the goo will stick), flip the pans over onto cooling racks. Remove rolls and let cool.

Notes

TO PREP IN ADVANCE: You can prepare these caramel sticky buns and then bake later. After you’ve placed dough on the top of the gooey caramel, wrap very tightly, and place in the refrigerator for several hours or overnight. When ready to bake, let the rolls come to room temperature and finish rising. Then bake as directed.
STORE cooled rolls in an airtight container for 3-4 days. We like to warm these sweet rolls in the microwave.
FREEZE sticky buns by wrapping them in cling wrap and then placing them in a freezer bag. Thaw by letting the rolls sit out on your countertop.

Nutrition

Chocolate French Toast Casserole

Suebee Homemaker — Thu, 13 Nov 2025 12:00:00 +0000

Chocolate French Toast Casserole is the BEST brunch dish. Crusty bread gets soaked in an egg custard and then topped with a delicious crumble plus chocolate chips. Prep this the night before and then brunch is a breeze the next day!

Make-Ahead French Toast

I’m a big fan of make ahead meals. When company comes to visit, I like to have easy dishes to throw in the oven. I love to cook and be in my kitchen, but I also hate missing out on down time with my guests or boys when we are just hanging out chatting.

Holidays are also a perfect time for prep dishes ahead of time. There is so much celebration and I love it – but it can be exhausting if you are the chef. I do believe that the best meals are the homemade ones, so with a little planning and imagination, we can all eat well and have time to relax too.

Making meals in advance is key to less stress. For others, try our Baked Blueberry French Toast Casserole or Cinnamon Apple French Toast Bake.

Why This Recipe Works:

FEEDS A CROWD – This chocolate French toast easily feeds 12 people. That means you can enjoy your company instead of flipping individual pieces of French toast! Win/win.
DELICIOUS FLAVOR – If you’re a chocolate lover, you’ll love this warm gooey breakfast full of dark chocolate chips on top. How can you not?
PREP AHEAD – We love making French toast casserole the day before and adding the topping right before baking. Everything can easily be stored in the refrigerator and then viola, breakfast is served!

What You’ll Need:

For the bread layer:

Bread – I used my Chewy French Bread for this casserole. You could use anything you like, but it’s best to use a hearty, crustier bread that is a few days old.
Eggs
Milk
Vanilla Extract
Brown Sugar
Cinnamon

For the Topping:

All-Purpose Flour
Brown Sugar
Cinnamon
Kosher Salt
Unsalted Butter
Dark Chocolate Chips (or any chocolate chips you prefer)

How to make Chocolate French Toast Casserole:

Step 1
Prep. Prep a 9×13 casserole dish with baking spray. Preheat oven to 350 degrees (if baking immediately).

Step 2
Cube bread. Slice some crusty bread into bite-sized cubes. We like to use our leftover Chewy French Bread. Add to casserole dish.

Step 3
Make custard. In an 8-cup measuring cup, combine the custard ingredients – the eggs, milk, brown sugar, vanilla, and cinnamon.

Step 4
Add custard to bread. Pour the custard evenly over the bread and nestle as much bread underneath. Some of the bread won’t be completely covered and that is ok.

Step 5
Prep topping. In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers to combine until mixture is crumbled. Sprinkle topping over the top of the bread layer. Then sprinkle the chocolate chips evenly over top the crumble.

NOTE: If making this recipe the night before, wait to add the topping until right before baking.

Step 6
Bake. In a preheated 350-degree oven, bake casserole uncovered for 38-40 minutes, or until done to your liking.

Step 7
Serve. Serve French Toast Bake with a dusting of powdered sugar, a drizzle of butter, and some warm syrup. This casserole looks stunning (and tastes great) with powdered sugar on top!

Store leftover casserole in an airtight container in the fridge for 2-3 days. Heat leftovers in microwave.

How to prepare this casserole ahead of time:

After the egg custard is poured over the bread, cover tightly with cling wrap and store in the refrigerator overnight (or for a couple of hours).
The following day (or when ready to eat), prepare the crumbly topping and sprinkle over top the casserole. Add chocolate chips and bake as directed.
Likewise, you could prepare the topping ahead of time and store in the refrigerator as well.

What to serve with Chocolate French Toast Casserole:

COFFEE – Make a batch of our Toddy Cold Brew Coffee or make some Peanut Butter Coffees Smoothie
EGGS – We love serving French Toast with our Omelette Casserole, Sausage Egg and Cheese Muffins, or Healthy Vegetable Frittata Recipe.
FRUIT – Pair this dish with our Blueberry Smoothie Bowls or Cherry Smoothies.

Recipe FAQs:

Can I use stale bread for this casserole?

Yes, stale bread works best because it absorbs the custard mixture more effectively without becoming soggy.

Should I cover the casserole while baking?

If the top is browning too quickly, add aluminum foil to the casserole for part of the baking.

What toppings work with this casserole?

We like adding powdered sugar, butter, maple syrup, or a combination of these!

What kind of chocolate chips should I use?

You can use either semi-sweet chocolate chips, dark chocolate chips, or milk chocolate chips.

Other French Toast Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate French Toast Casserole

Chocolate French Toast Casserole is the BEST brunch dish. Crusty bread gets soaked in an egg custard and then topped with a delicious crumble plus chocolate chips. Prep this the night before and then brunch is a breeze the next day!

Course Breakfast

Cuisine American

Keyword chocolate French toast casserole, french toast casserole

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 569kcal

Author Sue Ringsdorf

Ingredients

For the casserole:

14 cups cubed bread – French bread or sourdough bread
10 large eggs
3 cups 1% milk
2 teaspoons vanilla extract
3/4 cup brown sugar
1 teaspoon cinnamon

For the topping:

3/4 cup all-purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoons kosher salt
6 Tablespoons unsalted butter – cubed
1 ½ cups dark chocolate chips
powdered sugar dusting
butter and warm syrup – to serve

Instructions

Prep. Prep a 9×13 casserole dish with baking spray. Preheat oven to 350 degrees (if baking immediately).
Cube bread. Slice some crusty bread into bite-sized cubes. We like to use our leftover Chewy French Bread. Add to casserole dish.
14 cups cubed bread
Make custard. In an 8-cup measuring cup, combine the custard ingredients – the eggs, milk, brown sugar, vanilla, and cinnamon.
10 large eggs, 3 cups 1% milk, 2 teaspoons vanilla extract, 3/4 cup brown sugar, 1 teaspoon cinnamon
Add custard to bread. Pour the custard evenly over the bread and nestle as much bread underneath. Some of the bread won't be completely covered and that is ok.
Prep topping. In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers to combine until mixture is crumbled. Sprinkle topping over the top of the bread layer. Then sprinkle the chocolate chips evenly over top the crumble.
NOTE: If making this recipe the night before, wait to add the topping until right before baking.
3/4 cup all-purpose flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoons kosher salt, 6 Tablespoons unsalted butter, 1 ½ cups dark chocolate chips
Bake. In a preheated 350-degree oven, bake casserole uncovered for 38-40 minutes, or until done to your liking.
Serve. Serve French Toast Bake with a dusting of powdered sugar, a drizzle of butter, and some warm syrup. This casserole looks stunning (and tastes great) with powdered sugar on top!
powdered sugar dusting, butter and warm syrup

Notes

To make this casserole ahead of time:

After the egg custard is poured over the bread, cover tightly with cling wrap and store in the refrigerator overnight (or for a couple of hours).
The following day (or when ready to eat), prepare the crumbly topping and sprinkle over top the casserole (plus the chocolate chips). Bake as directed.
Likewise, you could prepare the topping ahead of time and store in the refrigerator as well.

Nutrition

Cinnamon Streusel Muffins

Suebee Homemaker — Thu, 25 Sep 2025 11:00:00 +0000

Cinnamon Streusel Muffins are moist treats topped with a crisp, buttery cinnamon-sugar crumble. These coffee cake muffins are perfect with a morning coffee and deliver cozy, bakery-style flavor in every bite!

Coffee Cake Muffins

I’ll be honest – I’ve never met a coffee cake I didn’t love. That buttery crumb topping? Completely irresistible. Which is why you NEED to make these coffee cake muffins asap!

Muffins are one of the ultimate grab-and-go treats, and that’s part of what makes them one of my favorite things to make. Their individually portioned size means you can take them just about anywhere—tucked into a lunchbox, paired with your morning coffee on the road, or enjoyed as an afternoon pick-me-up (without needing a fork or plate).

Why This Recipe Works:

COFFEE CAKE IN MUFFIN FORM – Like I said, having a treat in a small package is a win/win for me. Portable and delicious too.
SOFT AND MOIST – These cinnamon streusel muffins are soft and moist in the insides with a crunchy, crumbly topping.
DELICIOUS FLAVOR – We love the flavor of cinnamon and sugar, and you’ll find it in both the muffins and the topping.
GREAT BRUNCH RECIPE – Add some of these coffee cake muffins on a tray along with a variety of other muffins. Try our Pumpkin Oatmeal Muffins and Applesauce Cinnamon Muffins too.

What You’ll Need:

eggs
plain Greek yogurt
milk
vanilla extract
unsalted butter
light brown sugar
all-purpose flour
baking soda and baking powder
kosher salt
ground cinnamon
streusel topping – a combination of flour, brown sugar, salt, cinnamon, and butter

How to make Cinnamon Streusel Muffins:

Step 1
Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You’ll need to make one or two more.)

Step 2
Combine wet ingredients. In a mixing bowl, combine the wet ingredients – eggs, Greek yogurt, milk, vanilla extract, and melted and slightly cooled butter. Mix until well combined.

Step 3
Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, cinnamon, baking powder, baking soda, and kosher salt. Use a spoon to gently stir until just combined. Let the batter rest for 15 minutes.

Step 4
Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 3/4 full.

Step 5
Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the butter into the dry ingredients.

Step 6
Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter, piling it up high. (It might be a little messy but that’s ok.)

Step 7
Bake coffee cake muffins. Bake the muffins in the preheated oven until done, approximately 18 minutes or so. Test doneness by inserting a toothpick into the center of the muffin.

Step 8
Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

Storing and Freezing:

Store cinnamon streusel muffins in an airtight container on your counter for 3-4 days.

To freeze muffins, wrap each muffin tightly in cling wrap (for a muffin on the go). Then place in a large freezer bag or container and place in freezer for up to three months.

Recipe FAQs:

Should I swirl the cinnamon into the batter or keep it just in the topping?

That’s up to your preference! Some recipes swirl cinnamon sugar into the batter for extra flavor throughout, while others keep the cinnamon just in the streusel for a crunchy top layer.

Can I use oil instead of butter in the muffin batter?

Yes, oil makes for a moist muffin. Butter adds flavor, so choose based on your texture and taste preference.

How full should I fill the muffin cups?

Fill them about 2/3 to 3/4 full to leave room for rising and the streusel topping.

How do I know when the muffins are done baking?

A toothpick inserted into the center should come out clean or with a few moist crumbs. Bake at 375°F for 18 minutes or so depending on your oven and muffin size.

Other Delicious Muffin Recipes:

We love muffins and rotate between some of our favorites, including the following recipes.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cinnamon Streusel Muffins

Cinnamon Streusel Muffins are moist treats topped with a crisp, buttery cinnamon-sugar crumble. These coffee cake muffins are perfect with a morning coffee and deliver cozy, bakery-style flavor in every bite!

Course muffins

Cuisine American

Keyword cinnamon streusel muffins, coffee cake muffins

Prep Time 20

Cook Time 18

Total Time 38

Servings muffins

Calories 279kcal

Author Sue Ringsdorf

Ingredients

For the muffins:

2 large eggs – at room temperature
3/4 cup plain Greek yogurt
1/4 cup 2% milk
2 teaspoons vanilla extract
1/2 cup unsalted butter – melted
1 cup light brown sugar (220 grams)
2 cups all-purpose flour (240 grams)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt

For the streusel topping:

1/2 cup all-purpose flour (60 grams)
1/2 cup light brown sugar (55 grams)
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter – cubed

Instructions

Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You’ll need to make one or two more.)
Combine wet ingredients. In a mixing bowl, combine the wet ingredients – eggs, Greek yogurt, milk, vanilla extract, and melted and slightly cooled butter. Mix until well combined.
2 large eggs, 3/4 cup plain Greek yogurt, 1/4 cup 2% milk, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, cinnamon, baking powder, baking soda, and kosher salt. Use a spoon to gently stir until just combined. Let the batter rest for 15 minutes.
1 cup light brown sugar (220 grams), 2 cups all-purpose flour (240 grams), 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 3/4 full.
Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the butter into the dry ingredients.
1/2 cup all-purpose flour (60 grams), 1/2 cup light brown sugar (55 grams), 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 cup cold unsalted butter
Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter, piling it up high. (It might be a little messy but that’s ok.)
Bake coffee cake muffins. Bake the muffins in the preheated oven until done, approximately 18 minutes or so. Test doneness by inserting a toothpick into the center of the muffin.
Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

Notes

To test for doneness, a toothpick inserted into the center should come out clean or with a few moist crumbs.
Store cinnamon streusel muffins in an airtight container on your counter for 3-4 days.
To freeze muffins, wrap each muffin tightly in cling wrap (for a muffin on the go). Then place in a large freezer bag or container and place in freezer for up to three months.

Nutrition

Banana Oatmeal Bars

Suebee Homemaker — Mon, 25 Aug 2025 11:00:00 +0000

Banana Oatmeal Bars are soft, chewy treats made with ripe bananas, hearty oats, and bursts of rich chocolate in every bite. These are a perfect healthier breakfast or snack that the whole family will love!

Peanut Butter Banana Oatmeal Bars

Oatmeal is a constant here, and I keep a large stock of old fashioned oats in my pantry. I make Mike’s breakfast in bulk (as in I make a bunch at a time and store in the refrigerator) and rotate between Peanut Butter and Jelly Overnight Oats, Frozen Berry Overnight Oats, and Apple Steel Cut Oats.

It’s ok to have “bars” for breakfast as long as they have some nutritional value, am I right? For other easy oatmeal recipes that will make you smile in the morning, try our Healthy Oatmeal Breakfast Cookies (with pb&j!) and our Oatmeal Raspberry Jam Bars – my personal fav!

Why We Love This Recipe:

NUTRIENT DENSE – These oatmeal bars are full of protein, fiber, and vitamins. We love a healthy breakfast that feels like you’re eating cookies!
SIMPLE – This one bowl recipe is simple to make and uses mostly pantry staples. We keep most of these stocked in our kitchen!
DELICIOUS – We love these because they’re chock full of oatmeal and studded with mini chocolate chips! How can you go wrong?
FREEZE WELL – I recommend wrapping individual bars up in cling wrap and freezing for later. They’re a great on-the-go breakfast recipe.

Ingredients Used for Baked Oat Bars:

The nice thing about these oat bars is that most of these are pantry staples. I love that I can whip up a batch at the last minute!

ripe bananas
egg
peanut butter
honey
milk
vanilla extract
oatmeal
brown sugar
baking powder
cinnamon
kosher salt
mini chocolate chips

How to make Banana Oatmeal Bars:

Step 1
Prep. Preheat oven to 350 degrees. Add parchment paper to a square baking pan (linked below).

Step 2
Combine wet ingredients. Add the wet ingredients to a large mixing bowl – the pureed bananas, honey, milk, egg, and vanilla extract. Use a hand mixer to combine.

Step 3
Process oatmeal. Add the old fashioned oatmeal to a food processor and pulse. Or use quick oats.

Step 4
Add dry ingredients. Then add the dry ingredients to the bowl – the processed oatmeal, brown sugar, peanut butter, baking powder, ground cinnamon, kosher salt, and mini chocolate chips (reserve a few for the top). Mix again until combined.

Step 5
Pour into pan. Pour the oatmeal batter into the prepared pan, spreading evenly to all sides. Top with some reserved chocolate chips.

Step 6
Bake. Bake for 30 minutes in the preheated oven, or until the center is set. Remove pan from oven.

Step 7
Cool. Let bars rest in the pan until cool. Then place the pan in the refrigerator for about an hour to firm up slightly.

Step 8
Serve. Slice chocolate chip oatmeal bars into 12 slices. I recommend warming one up and adding a light coating of butter to serve.

Storing:

Let bars cool completely, then store them in an airtight container. They’ll last 3–4 days at room temperature or up to a week in the fridge.
Wrap oatmeal bars individually and freeze for up to 3 months. Just thaw or microwave before eating.

What to pair with healthy oatmeal bars:

Want to make a full breakfast with all the things? Try some of the recipes listed below!

Egg Dish – Try our Overnight Omelette Breakfast Casserole or Sausage Hash Brown Breakfast Casserole for tons of flavor and protein!
Scones – Our Best Blueberry Lemon Scones are super delish as well as Mike’s favorite, Maple Nut Scones.
How about a latte? Try a Caramel Latte Recipe or (Better-Than-Starbucks) Homemade Eggnog Lattes!

Recipe FAQs:

Do I need ripe bananas?

The riper the bananas (brown and spotty), the sweeter and softer they are, which makes the bars taste better and hold together nicely.

Can I add other mix-ins?

Try adding chopped nuts, shredded coconut, dried fruit, or a sprinkle of flax or chia seeds for extra texture and nutrition.

How long should I bake the oatmeal bars?

Bake at 350°F for about 25-30 minutes, until the bars are firm and lightly golden around the edges.

How should I store the bars?

Let them cool completely, then store them in an airtight container. They’ll last 3–4 days at room temperature or up to a week in the fridge.

Can I freeze these?

Wrap them individually and freeze for up to 3 months. Just thaw or microwave before eating.

Recipe Variations:

Use quick oats. Instead of old fashioned oatmeal, you could use quick oats.
Change up the sweetener. Instead of using a combo of brown sugar and honey, you could use pure maple syrup.
Replace the type of milk. I went with 1% milk but any milk you drink will work just fine. I never recommend using skim, however, because it’s watery.
Use other mix-ins. Use other types of chocolate chips, nuts, or raisins.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Banana Oatmeal Bars Recipe

Banana Oatmeal Bars are soft, chewy treats made with ripe bananas, hearty oats, and bursts of rich chocolate in every bite. These are a perfect healthier breakfast or snack that the whole family will love!

Course Breakfast

Cuisine American

Keyword banana oatmeal bars, chocolate chip baked oatmeal, peanut butter oatmeal bars

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 242kcal

Author Sue Ringsdorf

Ingredients

1 cup mashed bananas – from 2-3 bananas
1 large egg
1/2 cup peanut butter – creamy or chunky
1/4 cup brown sugar
1/4 cup honey
1/2 cup milk
2 teaspoons vanilla extract
2 ½ cups old fashioned oatmeal – or use quick oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup mini chocolate chips

Instructions

Prep. Preheat oven to 350 degrees. Add parchment paper to a square baking pan (linked below).
Combine wet ingredients. Add the wet ingredients to a large mixing bowl – the pureed bananas, honey, milk, egg, and vanilla extract. Use a hand mixer to combine.
1 cup mashed bananas, 1/4 cup honey, 1/2 cup milk, 1 large egg, 2 teaspoons vanilla extract
Process oatmeal. Add the old fashioned oatmeal to a food processor and pulse. Or use quick oats.
Add dry ingredients. Then add the dry ingredients to the bowl – the processed oatmeal, brown sugar, peanut butter, baking powder, ground cinnamon, kosher salt, and mini chocolate chips (reserve a few for the top). Mix again until combined.
2 ½ cups old fashioned oatmeal, 1/4 cup brown sugar, 1/2 cup peanut butter, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt, 1 cup mini chocolate chips
Pour into pan. Pour the oatmeal batter into the prepared pan, spreading evenly to all sides. Top with some reserved chocolate chips.
Bake. Bake for 30 minutes in the preheated oven, or until the center is set. Remove pan from oven.
Cool. Let bars rest in the pan until cool. Then place the pan in the refrigerator for about an hour to firm up slightly.
Serve. Slice chocolate chip oatmeal bars into 12 slices. I recommend warming one up and adding a light coating of butter to serve.

Notes

The riper the bananas (brown and spotty), the sweeter and softer they are, which makes the bars taste better and hold together nicely.
Try adding chopped nuts, shredded coconut, dried fruit, or a sprinkle of flax or chia seeds for extra texture and nutrition.
Let bars cool completely, then store them in an airtight container. They’ll last 3–4 days at room temperature or up to a week in the fridge.
Wrap oatmeal bars individually and freeze for up to 3 months. Just thaw or microwave before eating.

Nutrition

Berry Peanut Butter Smoothies

Suebee Homemaker — Mon, 26 May 2025 11:00:00 +0000

Berry Peanut Butter Smoothies are high in protein and vitamins and are the ultimate energy boost for busy mornings. These are both adult and kid friendly, plus they taste a lot like a peanut butter and jelly sandwich. Your family is going to love them!

Healthy Peanut Butter Smoothies

We like to start the day out with something filling and delicious, whether it be a protein-packed smoothie like these or Apple Steel Cut Oats. I like to mix up the smoothie combos, and recently rotated in one of these peanut butter beauties. So delicious and a perfect way to add some protein for muscle recovery, especially after a morning workout.

If you look at the nutrition label, there are a whopping 16 grams of protein and 9 grams of fiber in each smoothie. We keep frozen fruit stocked at all times in our home.

Why This Recipe Works:

SIMPLE TO MAKE – These smoothies take a mere five minutes to make. Simple and a great breakfast or snack.
NUTRIENT DENSE – We love a high protein snack, and these have 16 grams in one drink. They fill you up and taste great too!
DELICIOUS FLAVOR – These peanut butter smoothies tase a bit like a peanut butter and jelly sandwich, which we happen to love!
PERFECT FOR BOTH KIDS AND ADULTS – Make some smoothies for the whole family!

Ingredients needed for Berry Peanut Butter Smoothies:

Banana – One medium banana is all you need.
Yogurt – One 5.3 oz. container of Greek yogurt, any flavor.
Milk – I used 1% milk for this recipe, but any version of milk works just fine.
Chia Seeds – These are packed with essential nutrients, such as omega-3 fatty acids, antioxidants, and fiber.
Peanut Butter – This is the secret ingredient that makes these smoothies different from the others. That peanut butter taste definitely stands out.
Frozen Fruit – I chose a mixed berry blend, but any fruit blend will taste great.

How to make Berry Peanut Butter Smoothies:

Step 1
Combine ingredients. Combine all ingredients in a large blender – banana, yogurt, peanut butter, frozen fruit, and milk.

Step 2
Blend. Run blender until very well combined and creamy. Add more milk if needed.

Step 3
Serve. Serve smoothies immediately with glass straws.

Recipe FAQs:

Can I use fresh berries instead of frozen?

Yes, but you’ll need to add plenty of ice to get the consistency correct. Using only fresh fruit will result in a smooth drink instead of a thick smoothie.

What can I use instead of peanut butter?

You can substitute almond butter, cashew butter, sunflower seed butter, or any nut butter.

Can I make this dairy free?

Use almond milk, oat milk, or coconut milk instead of dairy milk, and skip the yogurt or use a dairy-free alternative.

How can I make these smoothies thicker?

Add extra ice to the blender to make peanut butter smoothies thicker.

How can I make fruit smoothies sweeter?

Add honey, maple syrup, or a pitted date for natural sweetness.

How can I turn this into a smoothie bowl?

Use less liquid for a thicker texture, then pour into a bowl and top with granola, nuts, and fresh fruit.

Other smoothie recipes for you to try:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Berry Peanut Butter Smoothies

Berry Peanut Butter Smoothies are high in protein and vitamins, and are the ultimate energy boost for busy mornings. These are adult and kid friendly, and they taste a lot like a peanut butter and jelly sandwich. Your family is going to love them!

Course Breakfast, Drinks

Cuisine American

Keyword berry peanut butter smoothies, mixedberrysmoothies, peanut butter smoothies

Prep Time 10

Total Time 10

Servings smoothies

Calories 364kcal

Author Sue Ringsdorf

Ingredients

1 medium banana
5.3 oz. vanilla Greek yogurt
1 cup 1% milk – or more as needed to thin
1 Tablespoon chia seeds
2 Tablespoon peanut butter
2 cups frozen mixed berries

Instructions

Combine ingredients. Combine all ingredients in a large blender – banana, yogurt, chia seeds, peanut butter, frozen fruit, and milk.
1 medium banana, 5.3 oz. vanilla Greek yogurt, 1 Tablespoon chia seeds, 2 Tablespoon peanut butter, 2 cups frozen mixed berries, 1 cup 1% milk
Blend. Run blender until very well combined and creamy. Add more milk if needed.
Serve. Serve smoothies immediately with glass straws.

Notes

You can substitute almond butter, cashew butter, sunflower seed butter, or any nut butter.
To make these dairy free, use almond milk, oat milk, or coconut milk instead of dairy milk, and skip the yogurt or use a dairy-free alternative.
Add extra ice to the blender to make peanut butter smoothies thicker.
Add honey, maple syrup, or a pitted date for natural sweetness.

Nutrition

Blueberry Banana Oatmeal Muffins

Suebee Homemaker — Thu, 15 May 2025 11:00:00 +0000

Blueberry Banana Oatmeal Muffins are moist, wholesome treats made with ripe bananas, juicy blueberries, honey, and hearty oats, creating a perfect balance of natural sweetness and texture. These muffins are ideal for breakfast or a snack and are packed with fiber and flavor in every bite!

Healthy Blueberry Oatmeal Muffins

Life is all about balance. While I love sharing regular muffin recipes (have you tried our Pumpkin Streusel Muffins or Lemon Poppyseed Muffins?), I also enjoy making lighter recipes too. This oatmeal version is one I keep handy to lighten the ole’ diet.

You’ll either need a food processor to turn old fashioned oatmeal into oat flour, or you can buy it in the grocery store. Since I don’t use oat flour on the regular, I prefer to process my own. Because oatmeal is a mainstay in our kitchen! Try our Banana Oatmeal Bars next!

Why This Recipe Works:

ONE BOWL – This simple muffin recipe is made in one bowl. You’ll also need a food processor to grind the oatmeal into flour.
MOIST – The mashed over-ripe bananas and blueberries help keep these muffins super moist.
FULL OF BLUEBERRIES – These muffins are chock full of juicy blueberries. You’ll love the texture of the muffins like we do.
NUTRIENT DENSE – These moist muffins are loaded with potassium and are a good source of fiber and protein. Instead of refined sugar and flour, we’re using honey and oatmeal.

What You’ll Need:

Over-Ripe Bananas
Sour Cream Light
Honey
Vanilla Extract
Large Eggs
Unsalted Butter
Old Fashioned Oatmeal
Baking Powder
Baking Soda
Kosher Salt
Ground Cinnamon
Frozen Blueberries (or fresh blueberries)

How to make Blueberry Banana Oatmeal Muffins:

Step 1
Prep. Preheat oven to 350 degrees, and prepare a 12-cup muffin pan with paper liners.

Step 2
Process oatmeal. Add the old fashioned oatmeal to a food processor. Pulse until the oats resemble flour (or close to it).

Step 3
Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – sour cream, honey, vanilla extract, eggs, and the melted and slightly cooled butter. Whisk immediately until very well combined.

Step 4
Add dry ingredients. Then add the dry ingredients to the bowl – the processed oatmeal, baking powder, baking soda, kosher salt, and cinnamon. Use a spoon to mix again.

Step 5
Add blueberries. Then add the frozen blueberries and gently stir to combine.

Step 6
Add batter to a muffin pan. Use a cookie scoop or measuring cup to add the blueberry muffin batter to the prepared pan. Fill to the top of the liners. This batter will make 12 muffins.

Step 7
Bake. Bake blueberry banana muffins for 24-25 minutes or until done. The muffins will still be a bit wet in the centers but that’s ok.

Step 8
Cool. Let muffins rest in the muffin pan for 10 minutes before carefully removing to a cooling rack.

Storing and Freezing:

Store blueberry oatmeal muffins in an airtight container at room temperature (or refrigerator) for 3-4 days.
Freeze these scrumptious muffins in freezer bags for 2-3 months. I normally wrap each muffin in cling wrap and then place in freezer bag.

Recipe FAQs:

Can I use fresh blueberries instead of frozen?

Yes, either fresh or frozen blueberries work great in this recipe. We tend to use fresh when they are in season.

How do I make these oatmeal muffins gluten-free?

Use certified gluten-free oats to make them gluten-free.

What can I serve with these muffins?

Enjoy them as-is or with a dollop of nut butter, yogurt, or a drizzle of honey.

How do I reheat the muffins?

Warm these healthy muffins in the microwave for about 15–20 seconds.

Other Healthier Muffin Recipes:

Looking for other healthy muffins to enjoy? Look no further – we’ve gotcha covered.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Blueberry Banana Oatmeal Muffins Recipe

Course Breakfast, Snack

Cuisine American

Keyword blueberry banana oatmeal muffins

Prep Time 20

Cook Time 24

Total Time 44

Servings muffins

Calories 200kcal

Author Sue Ringsdorf

Ingredients

wet ingredients:

1 cup mashed ripe banana – from about two med-large bananas
1/4 cup sour cream light – or plain Greek yogurt
1/3 cup honey
2 teaspoons vanilla extract
2 large eggs
1/2 cup unsalted butter – melted

dry ingredients:

2 ½ cups old fashioned oatmeal (200 grams) – or use oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 ½ cups frozen blueberries

Instructions

Prep. Preheat oven to 350 degrees, and prepare a 12-cup muffin pan with paper liners.
Process oatmeal. Add the old fashioned oatmeal to a food processor. Pulse until the oats resemble flour (or close to it).
Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – sour cream, honey, vanilla extract, eggs, and the melted and slightly cooled butter. Whisk immediately until very well combined.
1 cup mashed ripe banana, 1/4 cup sour cream light, 1/3 cup honey, 2 teaspoons vanilla extract, 2 large eggs, 1/2 cup unsalted butter
Add dry ingredients. Then add the dry ingredients to the bowl – the processed oatmeal, baking powder, baking soda, kosher salt, and cinnamon. Use a spoon to mix again.
2 ½ cups old fashioned oatmeal (200 grams), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon
Add blueberries. Then add the frozen blueberries and gently stir to combine.
1 ½ cups frozen blueberries
Add batter to a muffin pan. Use a cookie scoop or measuring cup to add the blueberry muffin batter to the prepared pan. Fill to the top of the liners. This batter will make 12 muffins.
Bake. Bake blueberry banana muffins for 24-25 minutes or until done. The muffins will still be a bit wet in the centers but that's ok.
Cool. Let muffins rest in the muffin pan for 10 minutes before carefully removing to a cooling rack.

Notes

Store blueberry oatmeal muffins in an airtight container at room temperature (or refrigerator) for 3-4 days.
Freeze these scrumptious muffins in freezer bags for 2-3 months. I normally wrap each muffin in cling wrap and then place in freezer bag.
Use certified gluten-free oats to make these muffins gluten-free.

Nutrition

English Muffin Bread

Suebee Homemaker — Thu, 08 May 2025 11:00:00 +0000

English Muffin Bread is soft and dense bread with a slightly chewy texture and a signature craggy interior, perfect for trapping butter and spreads. This no knead recipe makes great toast or breakfast sandwiches!

No Knead Bread

We keep English muffins on hand 24/7 here. They make great breakfast sandwiches, pb&j toast, and we use them for our Open Faced Tuna Melts.

Plus they are back-up for my oatmeal-obsessed hubby. Because if we run out of Apple Steel Cut Oats or Frozen Berry Overnight Oats, there’s always a toasted English muffin, right?

Why This Recipe Works:

NO MIXER REQUIRED – This recipe is made in one bowl and not only is no mixer required, it’s not recommended. The runny dough would only create a mess in the mixer. Keep it easy folks!
NO KNEADING – And since the dough is so runny, there is no kneading either. You just use a wooden spoon to stir the dough until well mixed.
TEXTURE OF ENGLISH MUFFINS – The scraggy texture of the bread will remind you of English muffins which makes it a perfect base for butter, jelly, and peanut butter. Always toast it!
MAKE AHEAD – You can prep the dough ahead of time and place the bowl in the refrigerator. Then simply spoon into pans, let rise, and bake as directed.

What You’ll Need:

Yeast – We use active dry yeast for baking bread. But you could use instant yeast instead.
Granulated Sugar
Milk and Water
All-Purpose Flour
Baking Soda
Kosher Salt
Cornmeal – You’ll want to add cornmeal to the pans before adding the dough and then more on the top of the dough before baking.

How to make English Muffin Bread:

Step 1
Activate the yeast. In a large mixing bowl, combine the yeast, sugar, warm milk and water (between 100-110 degrees F). Stir and let sit for 10-15 minutes, or until yeast is active and bubbly. Stir well.

Step 2
Add dry ingredients. Add flour, baking soda, and kosher salt – and use a wooden spoon to stir it together. The dough will be extremely soft and sticky. (That’s the way it’s supposed to be!)

NOTE: I recommend using a digital scale to measure the flour. Likewise, you can use the spoon and level method.

Step 3
Add dough to pans. Spoon/pour the dough into two loaf pans that have been greased and dusted with the cornmeal.

Step 4
Let dough rise. Cover pans with a clean dish towel and place in a warm corner of your kitchen. Let the dough rise until it puffs up a little over the rims of the pans, 30 minutes to an hour (depending on many factors including climate and humidity in your home).

NOTE: This dough rises especially quick (in my experience). Make sure you don’t let it pop too far over the rim of the pans.

Step 5
Prep. Preheat oven to 375 degrees. Dust the tops of the loaves with cornmeal.

Step 6
Bake bread. Bake English muffin bread for 20-25 minutes or until the crust is golden brown on top and the bread is cooked throughout. If you tap the bread, it should sound hollow. Don’t over-bake!

Step 7
Cool. Transfer bread to a wire cooling rack to cool completely.

Step 8
Serve bread. We love to toast this bread and top with butter, jelly, peanut butter, or your favorite toppings.

Storing and Freezing:

Store bread in an airtight container or plastic wrap at room temperature for up to three days.
Freeze bread wrapped tightly in cling wrap and then in a freezer bag for up to three months.

Recipe FAQs:

How sticky should the dough be?

The dough for English muffin bread is wetter and stickier than traditional bread dough, resembling a thick batter.

How long does the dough take to rise?

The dough will need to rise until it doubles in size, which usually takes about 30 minutes (quicker than normal), depending on the temperature of your kitchen.

Why is my bread dense?

It may not have risen long enough, or the flour-to-liquid ratio could be off.

Can I use instant yeast instead of dry active yeast?

Yes, you can substitute instant yeast for active dry yeast. Use an equal amount, and you may skip the proofing step.

Can I use whole wheat flour in this recipe?

Yes, you can add a cup or so of whole wheat flour and then less all-purpose flour for a more dense bread, if desired.

Other Delicious Bread Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

English Muffin Bread Recipe

English Muffin Bread are soft, dense loaves with a slightly chewy texture and a signature craggy interior, perfect for trapping butter and spreads. This no knead recipe makes great toast or breakfast sandwiches!

Course Bread

Cuisine American

Keyword English muffin bread, no knead bread

Prep Time 15

Cook Time 25

Resting Time 30

Total Time 1 10

Servings slices

Calories 111kcal

Author Sue Ringsdorf

Ingredients

1½ Tablespoons active dry yeast
1 Tablespoon granulated sugar
2 cup 1% milk – warmed between 100-110 degrees
1/2 cup water – warmed between 100-110 degrees
5 ¼ cups all-purpose flour (630 grams)
1 teaspoon baking soda
2 teaspoons kosher salt
cornmeal – for greasing the pan and then topping the dough

Instructions

Activate the yeast. In a large mixing bowl, combine the yeast, sugar, warm milk and water (between 100-110 degrees F). Stir and let sit for 10-15 minutes, or until yeast is active and bubbly. Stir well.
1½ Tablespoons active dry yeast, 1 Tablespoon granulated sugar, 2 cup 1% milk, 1/2 cup water
Add dry ingredients. Add flour, baking soda, and kosher salt – and use a wooden spoon to stir it together. The dough will be extremely soft and sticky. (That's the way it's supposed to be!)
5 ¼ cups all-purpose flour (630 grams), 1 teaspoon baking soda, 2 teaspoons kosher salt
NOTE: I recommend using a digital scale to measure the flour. Likewise, you can use the spoon and level method.
Add dough to pans. Spoon/pour the dough into two loaf pans that have been greased and dusted with the cornmeal.
cornmeal
Let dough rise. Cover pans with a clean dish towel and place in a warm corner of your kitchen. Let the dough rise until it puffs up a little over the rims of the pans, 30 minutes to an hour (depending on many factors including climate and humidity in your home).
NOTE: This dough rises especially quick (in my experience). Make sure you don't let it pop too far over the rim of the pans.
Prep. Preheat oven to 375 degrees. Dust the tops of the loaves with cornmeal.
Bake bread. Bake English muffin bread for 20-25 minutes or until the crust is golden brown on top and the bread is cooked throughout. If you tap the bread, it should sound hollow. Don't over-bake!
Cool. Transfer bread to a wire cooling rack to cool completely.
Serve bread. We love to toast this bread and top with butter, jelly, peanut butter, or your favorite toppings.

Notes

Store bread in an airtight container or plastic wrap at room temperature for up to three days.
Freeze bread wrapped tightly in cling wrap and then in a freezer bag for up to three months.

Nutrition

Frozen Berry Overnight Oats

Suebee Homemaker — Thu, 20 Mar 2025 11:00:00 +0000

Frozen Berry Overnight Oats are a simple, no-cook breakfast made by soaking oats and frozen fruit in milk and yogurt overnight and then allowing them to soften and absorb the flavors. This version includes frozen berries, pure maple syrup, and chia seeds in addition to dairy. Top these on-the-go breakfast jars with yogurt, fresh berries or other toppings of your choice!

Berry Overnight Oats

Oatmeal is one ingredient that is ALWAYS stocked in our kitchen pantry. Whether or not we’re using it in cookies or oatmeal or homemade breads and muffins, we make sure we’ve got an ongoing supply. How can life go on if we run out of oatmeal? ha!

Got oatmeal? Make our Flourless Monster Cookies, Oatmeal Bread, Pumpkin Oatmeal Muffins, or Oatmeal Iced Cookies – and above all, make sure you never run out of this vital ingredient!

Why This Recipe Works:

SIMPLE – Making overnights oatmeal is simple to make and great for a breakfast on-the-go. Grab a jar and a spoon and head out the door.
NUTRIENT DENSE – Overnight oats are a nutritious breakfast, providing fiber, complex carbs, and vitamins. Adding berries boosts antioxidants and vitamins and the Greek yogurt adds extra protein.
DELICIOUS BREAKFAST – These simple breakfast jars are a creamy, slightly sweet blend of oats and berries. Perfect for oatmeal lovers like us!

What You’ll Need:

Old Fashioned Oatmeal
Chia Seeds
Frozen Berries
Greek Yogurt
Pure Maple Syrup
Milk
Optional Additions – granola, fresh berries, coconut flakes, peanut butter, nuts, etc.

You can use store-bought granola or make one of our homemade versions. Try our Maple Pecan Granola, Christmas Granola, Peanut Butter Chocolate Granola, or Healthy Chocolate Granola.

How to make Overnight Berry Oats:

Step 1
Combine dry ingredients. Use four 2-cup mason jars and add the dry ingredients to each jar – 1/2 cup old fashioned oatmeal and 2 teaspoons chia seeds to each.

Step 2
Then add the wet ingredients. Add the following wet ingredients – 1/2 cup of frozen fruit, 1/4 cup of Greek yogurt, one tablespoon of maple syrup, and 1/2 cup of milk – to each jar. Then stir everything together.

Step 3
Chill oats. Add lids to jars and then place the oats into the refrigerator for at least four hours or overnight.

Step 4
Add toppings to serve. Add toppings of your choice to the jars of overnight oats to serve – granola, fresh fruit, coconut flakes, chocolate chips, nuts, peanut butter, or whatever you like. Stir well.

Recipe FAQs:

Can the overnight oats be stored for more than one day?

Yes, overnight oats can be stored in the fridge for 3-4 days. Stir well before serving.

Should the oats be eaten cold or warm?

Overnight oats are designed to be eaten cold, but you can warm them in the microwave for 1-2 minutes if you prefer.

Can I use quick oats instead of old fashioned oats?

Because quick oats are thinner and smaller, they may become too soft or mushy after soaking overnight compared to rolled oats.

Other Delicious Overnight Oats Recipes:

Want to try some other versions of breakfast oats? Try one of these delicious options.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Frozen Berry Overnight Oats Recipe

Frozen Berry Overnight Oats are a simple, no-cook breakfast made by soaking oats in milk and yogurt overnight and then allowing them to soften and absorb the flavors. This version includes frozen berries, pure maple syrup, and granola in addition to dairy. Top these on-the-go breakfast jars with fresh berries or other toppings of your choice!

Course Breakfast

Cuisine American

Keyword frozen berry overnight oats, overnight oats

Prep Time 15

Total Time 15

Servings jars

Calories 296kcal

Author Sue Ringsdorf

Ingredients

2 cups old fashioned oatmeal
8 teaspoons chia seeds
2 cups frozen berries
1 cup Greek yogurt – we use plain
4 Tablespoons pure maple syrup
2 cups 1% milk – or any kind you prefer
top with granola and fresh berries – optional

Instructions

Combine dry ingredients. Use four 2-cup mason jars and add the dry ingredients to each jar – 1/2 cup old fashioned oatmeal and 2 teaspoons chia seeds to each.
2 cups old fashioned oatmeal, 8 teaspoons chia seeds
Then add the wet ingredients. Add the following wet ingredients – 1/2 cup of frozen fruit, 1/4 cup of Greek yogurt, one tablespoon of maple syrup, and 1/2 cup of milk – to each jar. Then stir everything together.
2 cups frozen berries, 1 cup Greek yogurt, 4 Tablespoons pure maple syrup, 2 cups 1% milk
Chill oats. Add lids to jars and then place the oats into the refrigerator for at least four hours or overnight.
Add toppings to serve. Add toppings of your choice to the jars of overnight oats to serve – granola, fresh fruit, coconut flakes, chocolate chips, nuts, peanut butter, or whatever you like. Stir well.
top with granola and fresh berries

Notes

Overnight oats can be stored in the fridge for 3-4 days. Stir well before serving.
Overnight oats are designed to be eaten cold, but you can warm them in the microwave for 1-2 minutes if you prefer.
You can use store-bought granola or make one of our homemade versions. Try our Maple Pecan Granola, Christmas Granola, Peanut Butter Chocolate Granola, or Healthy Chocolate Granola.

Nutrition

Thin Crepes Recipe

Suebee Homemaker — Wed, 18 Dec 2024 12:00:00 +0000

This Thin Crepes Recipe yields delicate, lacy pancakes perfect for sweet or savory fillings. Made with just a few basic ingredients, these crepes are easy to prepare and ideal for breakfast, dessert, or a light snack!

Blender Crepes

How easy is this recipe? You simply add everything to a large blender (We use our Vitamix.) and let it run until combined. I love an easy recipe like this one.

These blender crepes are super thin and you can roll them up or fold them. Perfect for small kids who want to eat with their hands. Ok, let’s face it. Adults like to eat finger food too!

If you’re more of a thick pancake person, our Old Fashioned Buttermilk Pancakes are divine. Thick and fluffy and you’ll most definitely need a fork!

Why This Recipe Works:

JUST A FEW INGREDIENTS – Six ingredients – count them! Eggs, milk, flour, sugar, salt, and butter! All of these are pantry and refrigerator staples.
LIGHT AND THIN – While we normally enjoy thick pancakes, we love how light and thin these crepes are. Fill them with your favorite toppings and enjoy!
CUSTOMIZABLE TOPPINGS – Crepes can be topped with a wide range of both sweet and savory ingredients! Popular sweet toppings include fresh fruits like strawberries, bananas, and blueberries, along with whipped cream, Nutella, powdered sugar, and maple syrup. For savory crepes, you might try toppings like ham, cheese, sautéed mushrooms, spinach, or even smoked salmon.

What You’ll Need:

You’ll need just six simple ingredients for these crepes. We keep all of these stocked in our kitchen.

Large Eggs
All-Purpose Flour
Whole Milk
Unsalted Butter
Granulated Sugar
Kosher Salt

How to make Thin Crepes Recipe:

Step 1
Make crepe batter. In a large blender, combine the eggs and milk and blend until mixed. Then add flour, sugar, melted butter, and salt. Blend again until combined, about 30 seconds.

Step 2
Add batter to preheated pan. Heat a 9-inch nonstick pan over medium heat and prep with baking spray (or olive oil or butter).. Pour 1/4 cup of batter into the preheated pan and quickly tilt the pan from side to side so that batter spreads evenly (and to the edges) in the pan.

Step 3
Cook crepes. Cook until crepe edges slightly crisp and then use a thin spatula to carefully flip. Cook the remaining side until just done. Each crepe will take approximately three minutes to make.

NOTE: If you’re having trouble flipping the crepes, you can also flip them out onto a plate and then slide them back into the pan.

Step 4
Serve crepes. Serve crepes with your choice of fillings or toppings.

How to make Cream Cheese Filling for Crepes:

Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.
Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.
Use in crepes. Add cream cheese filling in the crepes along with a side of fresh fruit.

Recipe Tips:

To keep these easy crepes warm while making a batch, stack them in an oven-safe dish and place in 200-degree F oven.
To make crepes flavorful on their own, you can add a little vanilla, sugar, or a pinch of cinnamon for sweet crepes, or a pinch of salt and herbs for savory ones. The sky is the limit!
Store blender crepes in an airtight container in your refrigerator for 2-3 days.
Crepes freeze well. Separate each with parchment paper, place in an airtight bag, and freeze for up to 2 months.

Recipe FAQs:

How do I make sure my crepes are thin?

Use a thin, pourable batter and tilt the pan quickly to spread it evenly. Adding a bit more milk can help make the batter thin and smooth.

What type of pan should I use for crepes?

A non-stick skillet or a dedicated crepe pan works best, as it helps prevent sticking and makes flipping easier.

How do I prevent my crepes from sticking?

Use a lightly greased non-stick pan and ensure it’s hot before pouring the batter. A small amount of butter or oil (or olive oil spray) between each crepe helps too.

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Stir it (or blend) well before using as it may thicken.

How do I prevent the crepes from tearing?

This may due to not enough cooking time. Make sure they’re set on one side before flipping, and use a thin spatula.

Other Breakfast Recipes:

Kitchen Tools Used: (affiliate links)

Vitamix Blender

xoxo ~Sue

Thin Crepes Recipe

This Thin Crepes Recipe yields delicate, lacy pancakes perfect for sweet or savory fillings. Made with just a few basic ingredients, these crepes are easy to prepare and ideal for breakfast, dessert, or a light snack!

Course Breakfast, Snack

Cuisine American

Keyword thin crepes recipe

Prep Time 10

Cook Time 36

Total Time 46

Servings crepes

Calories 125kcal

Author Sue Ringsdorf

Ingredients

4 large eggs
1 ¾ cup whole milk
1 cup all-purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 cup unsalted butter – melted
olive oil, butter, or baking spray – to prep the pan for cooking

Instructions

Make crepe batter. In a large blender, combine the eggs and milk and blend until mixed. Then add flour, sugar, melted butter, and salt. Blend again until combined, about 30 seconds.
4 large eggs, 1 ¾ cup whole milk, 1 cup all-purpose flour, 2 Tablespoons granulated sugar, 1/4 cup unsalted butter, 1/2 teaspoon kosher salt
Add batter to preheated pan. Heat a 9-inch nonstick pan over medium heat and prep with baking spray (or olive oil or butter). Pour 1/4 cup of batter into the preheated pan and quickly tilt the pan from side to side so that batter spreads evenly (and to the edges) in the pan.
olive oil, butter, or baking spray
Cook crepes. Cook until crepe edges slightly crisp and then use a thin spatula to carefully flip. Cook the remaining side until just done. Each crepe will take approximately three minutes to make.
NOTE: If you're having trouble flipping the crepes, you can also flip them out onto a plate and then slide them back into the pan.
Serve crepes. Serve crepes with your choice of fillings or toppings.

Notes

Pair crepes with cream cheese filling and a side of fruit!
You can prepare the batter and refrigerate it for up to 24 hours. Stir it (or blend) well before using as it may thicken.
To keep crepes warm while making a batch, stack them in an oven-safe dish and place in 200-degree F oven.
To make crepes flavorful on their own, you can add a little vanilla, sugar, or a pinch of cinnamon for sweet crepes, or a pinch of salt and herbs for savory ones. The sky is the limit!
Store crepes in an airtight container in your refrigerator for 2-3 days.
Crepes freeze well. Separate each with parchment paper, place in an airtight bag, and freeze for up to 2 months.

Nutrition

Cream Cheese Filling for Crepes

Suebee Homemaker — Tue, 17 Dec 2024 12:00:00 +0000

Our Cream Cheese Filling for Crepes is a velvety blend of cream cheese, powdered sugar, vanilla extract and whipped cream. Perfectly creamy and slightly sweet, it adds a richness to delicate, thin crepes for a melt-in-your-mouth experience.

Cream Cheese Filling

I’m a pretty simple girl when it comes to toppings and such. Give me a stack of buttermilk pancakes with butter only or a bowl of vanilla bean ice cream with hot fudge only (hold the nuts please).

But when it comes to crepes, let’s add a luscious filling PLUS fresh fruit on the side please. This simple recipe is just what you’ll need for the full crepe experience.

Why This Recipe Works:

JUST FOUR INGREDIENTS – We love a four-ingredient recipe and this one does not disappoint. You can easily find all of these ingredients in your local grocery store.
STORES WELL – This cream cheese filling stores for up to one week in your refrigerator.
PERFECT FILLING – Crepes are tasty alone, but they’re even better with this simple filling. Add fresh fruit for the tastiest treat!

What You’ll Need:

Cream Cheese – I recommend using a full-fat cream cheese for this simple cream cheese filling.
Powdered Sugar – Sift the powdered sugar for a smoother filling.
Vanilla Extract – We use Watkin’s vanilla.
Heavy Cream – You’ll want to beat the heavy cream before adding to the cream cheese mixture.

How to make Cream Cheese Filling for Crepes:

Step 1
Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.

Step 2
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.

Step 3
Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.

Step 4
Use in crepes. Add cream cheese filling in our Thin Crepes Recipe along with fresh fruit. We like strawberries, blueberries, blackberries, raspberries, and fresh peaches.

Store filling in an airtight container in your refrigerator for up to one week. You can also freeze the filling for two months or so.

Recipe FAQs:

What’s the best way to mix the filling?

Use an electric mixer or hand mixer for a smooth, creamy consistency. Start on low speed to combine the ingredients, then gradually increase to medium-high to ensure everything is well blended.

What if my filling is too thick?

Add one tablespoon of milk or heavy cream at a time until it reaches your desired consistency. Be careful not to add too much, as it can make the filling runny.

How should I fill the crepes?

Spread a thin layer of filling over the crepe, then fold the crepe into quarters or roll it up. For a neater presentation, use a piping bag or a spoon to place the filling in a line, then roll the crepe around it.

Can I make a lighter version of the filling?

Yes, you can substitute half the cream cheese with Greek yogurt or light cream cheese to reduce the calories. Just be aware it may be slightly less creamy.

How can I make the filling sweeter or less sweet?

Adjust the powdered sugar to your preference. Taste as you go, and remember you can always add more, but you can’t easily take it out once it’s mixed in.

How long can the filled crepes sit out?

It’s best to serve filled crepes immediately, but if needed, they can sit out for up to 2 hours. If you plan to serve them later, refrigerate and bring them back to room temperature before serving.

Other Breakfast Treats:

xoxo ~Sue

Cream Cheese Crepe Filling Recipe

Our Cream Cheese Filling for Crepes is a velvety blend of cream cheese, powdered sugar, vanilla extract and whipped cream. Perfectly creamy and slightly sweet, it adds a richness to delicate, thin crepes for a melt-in-your-mouth experience.

Course Breakfast, Dessert

Cuisine American

Keyword cream cheese filling for crepes

Prep Time 15

Total Time 15

Servings servings

Calories 145kcal

Author Sue Ringsdorf

Ingredients

8 oz. cream cheese – softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 cup heavy cream

Instructions

Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.
1 cup heavy cream
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.
8 oz. cream cheese, 1/4 cup powdered sugar, 2 teaspoons vanilla extract
Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.
Use in crepes. Add cream cheese filling in our Thin Crepes Recipe along with fresh fruit. We like strawberries, blueberries, blackberries, raspberries, and fresh peaches.

Notes

Store filling in an airtight container in your refrigerator for up to one week.
You can also freeze the filling for two months or so.
You can substitute half the cream cheese with Greek yogurt or light cream cheese to reduce the calories. Just be aware it may be slightly less creamy.
If the filling is too thick, add one tablespoon of milk or heavy cream at a time until it reaches your desired consistency. Be careful not to add too much, as it can make the filling runny.

Nutrition