Skip buying boxed cereal and make my easy homemade granola recipe at home with just a few simple pantry ingredients. This simple oat mixture can be layered with dried fruit and baked on a sheet pan for your week.
Being home more means we are spending more money on groceries and I’ve had a hard time keeping up with the inventory required to feed four people.
One of those items, we always run out of, is boxed cereal. In our house a bowl of cereal can be eaten for breakfast, snacks, lunch, or dinner.
Can you relate?
Even buying our cereal at a wholesale club isn’t enough to keep up with this family.
This difficult season that we are in right now has reminded me a lot of our leaner years and the tasks that I used to regularly do for our family.
For me, time felt more abundant then and pinching pennies was a requirement to pay our bills.
Lately, I have been dusting off some of my older recipes and am reminded just how many things I had no problem making before.
Granola, for example, requires a minimal amount of effort and is a dish that just keeps on giving throughout the week.
Today I wanted to share with you my favorite easy basic granola recipe that we make at our house. It’s been a relied upon recipe because it is made from standard pantry ingredients that we usually keep on hand.
Before I share that, here are a few questions you might have about making your own granola.
What Are Some Ways I Can Save Even More Money On Making Granola at Home?
The best way to keep this recipe super frugal is to buy your ingredients in bulk.
I rely on my wholesale club membership for the best prices on these ingredients.
Rolled oats, vanilla, honey, oil, spices, nuts, and dried fruit can all be purchased at our local wholesale club.
Of course, this never lasts long so you will find me in the kitchen baking granola again today.
I can’t wait to hear what you think of this recipe!
The Best Easy Granola Recipe
Recipe Type: Breakfast
Serves: 14 cups
An easy granola recipe that can be personalized with your favorite fruit and nut combination. Make this gluten-free by purchasing certified gluten-free oats. This money-saving recipe is our family’s tried-and-true.
8 cups old-fashioned oats
2 cups slivered almonds
1 cup brown sugar
½ teaspoon salt
2 teaspoons ground cinnamon
⅓ cup vegetable oil
¼ cup honey
2 tablespoons vanilla extract
2 cups raisins
Preheat the oven to 300 degrees and line two baking sheets with parchment paper.
Combine oil, honey, and sugar in a pot. Whisk and heat on low heat until sugar dissolves.
Remove from heat and add vanilla.
Pour the hot liquid over the oat mixture and stir well.
Spread granola on the two prepared baking sheets.
Bake until golden brown, stirring occasionally, for 30 minutes.
Remove from heat and allow it to cool completely.
Add any dried fruit and transfer to an airtight container. I layer my dried fruit as I add it to the jar.
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Love this recipe? Check out these other money-saving ideas!
Are you looking for quick and easy pantry recipes that your whole family will love? Check out these simple meals to incorporate your canned & dry goods into your recipes. Feel free to pin and bookmark this post to make the most of your budget.
Here is some honest truth, I have never been good about tracking what I have stocked in my pantry. Just like most moms, I am often in survival mode and am just proud if I get our grocery shopping and menu planning done for the week.
With this unique experience of being home more, I have been taking stock of what we have and how we can make the most of it in these upcoming days.
This is a great time to take inventory of all those items that we seem to forget to purchase (or have multiple items if you are anything like me!). Jot down all those spices, olive oil, balsamic vinegar, rice vinegar, salad dressings, and all those other condiments that you might forget to track.
I also am trying to stock items like bottled lemon juice and lime juice, in case we don’t have access to citrus fruit. These can really add another great layer to your recipes.
I wanted to offer some new ways to use those pantry ingredients today so I reached out to my blogging friends to create this fun list of recipes to try.
Click on the image or header to access these incredible recipes!
I am SO EXCITED to share that we finally mastered an incredible one pot gluten-free macaroni and cheese recipe after MUCH trial and error in my kitchen. If you are looking for easy, affordable, minimal dishes, and a recipe that yields a lot than I have an incredible recipe for you!
Looking for an easy recipe that is gluten-free, dairy-free, and vegan? Look no further than these Mexican Quinoa Stuffed Bell Peppers for a fun weeknight meal. You will love these bell peppers for a meatless dish that is packed with protein and very filling with just the right balance of sweetness, from the peppers, and spice from the enchilada sauce.
If you are looking for a hearty, easy, and budget friendly sushi inspired meal, this is the one for you! This healthy homemade tuna sushi bowl is med with canned tuna and the most cooking you’ll do is the rice!
You will never have to babysit a pot again if you use this simple technique for cooking quinoa in your rice cooker. This set-it-and-forget-it recipe is the most pinned item on our site and we can see why. Not only am I sharing this easy rice cooker technique, but I’m also sharing loads of recipes- from quinoa main dishes to quinoa salads.
Brown rice is something I really rely upon to round out my meals because I am gluten-free. I use it to make taco bowls. In lieu of making gluten-free pastas, and I toss veggies and meat with it to make hearty bowls for filling lunches. Try this super simple cooking method for perfect rice every time!
Loaded with bold flavor os salsa and spices, this hearty dish is a delicious addition to taco night. This Mexican instant pot rice and beans recipe would also be the perfect base for a burrito or burrito bowl.
Beans in the slow cooker though are surprisingly easy and frugal to create in large batches for your family.Here’s a foolproof and delicious recipe for Slow Cooker Mexican Black Beans. This cooking tutorial is going to take you through the in’s and out’s of how to cook beans and how to freeze them.
Risotto can be a very labor-intensive dish, but it doesn’t have to be with a pressure cooker. Here is my step-by-step tutorial for creamy gluten-free risotto, made in your Instant Pot. Ditch the boxed mac and cheese for this easy weeknight dish.
Try this slow-cooked apple oatmeal that you are going to love for a warm and satisfying breakfast on a cozy morning. The best part about this is my incredible tip for getting creamy oats that won’t burn or stick to your slow-cooker!
A delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat! What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?
It is so easy to make your pumpkin spice lattes at home. Today’s coffee drink is made with real pumpkin purée, your favorite milk, with a sprinkle of pumpkin pie spice, and coffee. You won’t believe how easy it is to diy this expensive treat at home. Pumpkin spice lattes aren’t just for October anymore!
Mixing up a batch of this DIY Vanilla Chai mix for yourself can help to keep your pockets nice and warm with a little extra money. Most of the spices, dry creamer, and dry milk are already stocked in your pantry.
I am SO excited to share with you a foolproof gluten-free pizza crust recipe that is as easy to put together as your standard crust. These results for the perfect airy crust rival any pizzeria you have been to.
Easy Dutch oven no-knead bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks and tastes like it came from a fancy bakery, but actually takes very little effort, this Dutch oven bread recipe is for you!
The only 5 simple steps you need to know to make the best homemade bagel recipe that is dense, soft, and chewy on the inside and crusty on the top. Make in the comfort of your kitchen in just one hour.
This healthy chocolate hummus recipe is easy to make and ready in 5 minutes! It is a nutritious dip, appetizer, dessert, snack, or spread that everyone will love. This dessert hummus recipe is gluten-free, dairy-free, has no refined sugar, and is vegan!
This Gluten-Free Cake Mix Sugar Cookie recipe can be made into beautiful sugar cookie rolls with just a few simple ingredients. This easy freezer recipe for gluten-free cookies is such a great item to keep stocked in your fridge or freezer!
These mug cakes taste like the best molten chocolate cake that you would get at a restaurant, but you can make them at home in minutes using your microwave! This mug cake recipe uses both melted chocolate and cocoa powder so it is extra chocolatey!
Chocolate wacky cake is the easiest scratch cake you will ever make! No eggs, no milk, no butter and no clean-up. Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!
These crispy roast potatoes are as satisfying as any french fries. Learn my easy technique for roasting up baby potatoes for an easy side dish. These extra crispy potatoes are the sheet pan side dish you need in your life.
There are many recipes that end up making our weekly rotation that have never been on the site before. In our family, this is one of those kinds of recipes that is repeated over and over again.
My kids refer to these as,”Mom’s French Fries,” because the texture is so similar. Thankfully, these are a bit healthier than those fried potatoes so I have a lot less guilt serving this to my family.
I thought this one deserved a place on the site after being such a great tried-and-true side dish.
These golden brown potatoes are a perfect pairing with your favorite fish, steak, beef, or chicken weeknight meal.
Did I mention that preparing them on a lined baking sheet makes clean-up a cinch too?
Here are a few of my tips for making these potatoes taste like your favorite fry recipe.
How To Roast Potatoes in the Oven
Use Baby Potatoes to Save Time
Baby potatoes make this an almost effortless dish.
You could also add a gourmet restaurant addition like the fat from another dish.
Bacon fat, duck fat, or a little fat from a roast can add so much flavor to these potatoes.
Salt, Salt, and More Salt
Whenever people ask what my secret is to my cooking, I ALWAYS say that it is salt.
Salt these more than you think you need and then salt them again after roasting.
It makes an enormous difference in flavor and is the secret in all good cooking.
Give Them a Good Jiggle
While these cook, be sure to give the roasting pan a shake once in awhile.
This helps to make sure that they don’t burn or get overly brown in just one spot.
Add More Than One Vegetable To Your Sheet Pan
If you are roasting potatoes, you might as well add a couple of other roasted vegetables to your sheet pan.
Personally, I love to add roasted carrots, brussels sprouts, or sweet potatoes.
Make These Potatoes (or Leftover Potatoes) for Your Next Brunch
Don’t limit these potatoes to just your dinners.
This is a super simple side to prepare alongside your eggs for a brunch with family or friends.
Although we rarely have any potatoes left, I love to add these cooked potatoes to our lazy Saturday morning breakfast routine.
Simply add a little olive oil to a fry pan and warm the potatoes back up.
For mornings, I love to add a little Everything But the Bagel Seasoning to my reheated potatoes and eggs.
It is crazy how much that changes the flavors of your dishes.
Surprisingly, if you are pressed for time, they also microwave up deliciously crispy too.
I can’t wait to hear what you think of today’s recipe!
Roasted Baby Potatoes
Recipe Type: Side
Serves: 6 servings
These crispy roast potatoes are as satisfying as french fries. Learn my easy technique for roasting up crispy potatoes for an easy side dish. These extra crispy potatoes are the sheet pan side dish you need in your life.
24 ounces baby potatoes
1/4 cup olive oil
2 teaspoons dried thyme
Kosher salt & pepper (to taste)
Preheat the oven to 450 degrees.
If the potatoes are large, cut in half.
Add the potatoes to a large bowl and toss with olive oil, thyme, salt, and pepper.
Line a baking sheet with tin foil and coat the foil evenly with cooking spray.
Spread the potatoes out. If cut, place these cut side down.
Cook for 22-25 minutes. Cooking times may vary depending on the size of your potatoes.
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Here are a few of my favorite main dishes to serve with these easy roasted potatoes!
Apple season is one of my favorite produce seasons and one of my favorite snacks. Try this slow cooked honeycrisp apple oatmeal that you are going to love for a warm and satisfying breakfast on chilly fall mornings. The best part about all of this though, is my incredible tip for getting creamy oats that won’t burn or stick to your slow cooker.
Have you tried cooking steel cut oats in your slow cooker yet?
Today I wanted to share some tips for making the perfect overnight crock pot apple cinnamon oatmeal for the perfect fall breakfast for entertaining or just for a healthy way to start your day.
I love steel cut oatmeal, but it takes a LONG time to create steel cut oats. Not only that, oatmeal requires constant stirring over medium heat to achieve their best flavor and have a tendency to burn when not monitored.
Today I wanted to share some tips for making steel cut oatmeal in your slow cooker and the one SHOCKING tip for creamier slow cooked oats.
I promise, it’s a game changer.
How to Make Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal
What’s the Difference Between Steel Cut Oats and Rolled Oats?
Rolled oats and steel cut oats come from the exact same whole cereal grain. The difference is really in how they are processed.
In whole form, they are known as “groats” and both types of oats are separated from their hard outer “hull” for our store shelves.
Here’s where those differences between the two types of oats really come into play. The rolled oats are steamed, to prevent cracking, and then they are rolled through the mill to be flattened.
Steel cut oats are, basically, chopped into pieces rather than going through that process of being flattened.
Are Steel Cut Oats Gluten-Free?
Many of our readers are pursuing that gluten-free life so I’m thrilled to tell you that steel cut oats ARE gluten-free…well, pretty much!
If you are celiac, oats can be processed in factories that are also processing wheat, barley, and rye.
Do Steel Cut Oats and Rolled Oats Have the Same Nutritional Value?
Did you guys know that I went to school for dietetics?
Questions like this are my love language.
Often, when it comes to discussing processed foods, we immediately have a knee-jerk reaction that it isn’t good for you.
Can we all blame the Whole30 and Paleo movement for this? Hahaha!
Seriously, in MOST cases, processing means that the food has lost its nutritional value, but that is not the case when it comes to steel cut oats and rolled oats.
In fact, steel cut oats, rolled oats, and quick oats all have the SAME nutritional value.
I do find that steel cut holds up better in an overnight dish, but am thankful quick oats offers the same benefits if I need a nutritious breakfast or lunch.
What Types of Apples Should I Use For Overnight Oatmeal?
Often when it comes to baking, I reach for a Granny Smith apple.
When researching different varieties of apples that are best to bake with, I discovered that the Honeycrisp Apple and the McIntosh apple were both great varieties to choose when baking.
How Do I Prevent My Slow Cooker Oatmeal From Getting Burnt or Overcooked?
I admit that I have never had good success with overnight oats.
The oats were usually burnt or overcooked and I always had a hard time getting my slow cooker clean after a batch.
That is why I am so excited to share with you this easy technique to create a double boiler right in your slow cooker:
Find a oven-proof dish that you can place inside of your slow cooker and spray it well with a little cooking spray.
Place your oatmeal ingredients right inside of the dish and then, using a liquid measuring cup, pour water around the dish to create a water bath. It doesn’t need to be really full, just an inch or so.
Set your slow cooker to LOW and you will have perfectly creamy oatmeal with no burnt spots every single time.
Once you try this tip, you won’t make your oatmeal ANY OTHER WAY.
I promise you that you will will yield a creamy pot of oats every time.
How Can I Prepare This Apple Cinnamon Steel Cut Oatmeal in My Instant Pot Instead?
This recipe can be personalized according to your family’s dietary needs or what variety of apple is on sale at the grocery store. I loved preparing this one with almond milk! Try my technique for creating your own double-boiler to get a creamier oatmeal!
1 cup steel cut oats (NO substitutions)
3 1/2 cups milk (or milk substitute)
1 Honeycrisp apple, diced
2 tablespoons butter
1 tablespoon ground cinnamon
2 tablespoons brown sugar
2 teaspoons vanilla extract
Spray your slow cooker with cooking spray or brush with melted coconut oil.
Place the steel cut oats, milk, honeycrisp apple, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar.
Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).
Top with a little extra brown sugar, milk, or a drizzle of maple syrup.
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Looking for more great breakfast ideas? Check out these recipes to inspire your next morning meal!
Last winter my mother-in-law was diagnosed with celiac disease.
As she faced uncertainty in feeding herself after a lifetime of from-scratch baking with wheat flour, I wanted to show her how this wheat-free life could taste delicious, too.
My very first step was to hand off a bucket and dough whisk and a collection of gluten-free recipes.
I talked to my friend, Zoe, who was up to her eyeballs in recipe testing for her new gluten-free cookbook, and I tried as much as I could to encourage my mother-in-law, Kathleen, to get back into the habit of baking with new flours and textures.
When visiting for the holidays, Kathleen always had breakfast breads waiting for us as we tumbled out of bed to the table.
These rolls, filled with a citrus-filled sugar and a bit of spice, are for her this holiday season.
A gluten-free breakfast bread that will warm the house and make your tongue sing.
The book makes a wonderful gift this season for any gluten-free family member or friend looking to reclaim a comforting breakfast bread or just to have a baguette to dip into their soup.
Yield: 6 servings
Gluten-Free Cranberry Orange Morning Buns
Gluten-free breakfast rolls with cranberries and an orange-infused sugar swirl with icing
Prep Time20 minutes
Cook Time35 minutes
Additional Time5 hours
Total Time5 hours55 minutes
For the Dough
2 cups Gluten-Free All-purpose Flour Mix
4½ cups cornstarch
2 teaspoons xantham gum or psyllium husk
1 tablespoon granulated yeast
1 tablespoon kosher salt
2¼ cups warm milk (100ºF)
4 large eggs
1 cup honey
1½ cups unsalted butter, melted
1 tablespoon vanilla extract
For the Sugar Swirl and Glaze (triple to use all the dough at once):
½ cup granulated sugar
1 orange, juiced and zested
½ teaspoon cardamom
⅓ cup dried cranberries
⅓ cup confectioners' sugar
In a stand mixer, whisk together the flour, cornstach, xantham gum, yeast, and salt. Add in the milk, eggs, honey, melted butter, and the vanilla with the paddle attachment. Allow the dough to rise, lightly covered, for two hours.
Place the risen dough in the refrigerator to chill for at least two hours and up to five days.
When ready to make the rolls, remove the dough from the refrigerator and dust with rice flour. Split into thirds. Take one-third of the dough to make rolls. The remaining dough can be held in the refrigerator or frozen for up to 3 weeks until ready to use (or you could make it all into rolls for a party).
Lightly flour your work surface with rice flour. Press the dough into a ¼" thick rectangle. Mix together the ½ cup granulated sugar, orange zest, and the cardamom. Sprinkle evenly over the dough, sprinkle the cranberries on top of the sugar. Roll the dough into a log, pinching the seam closed.
Cut the log into 2" pieces and arrange in a greased baking dish. (I used a 4-quart baking dish.) Loosely cover with plastic wrap and allow to rest for 1 hour.
Preheat oven to 350ºF. Bake for 30-35 minutes, until rolls are golden brown.
To glaze, mix together the confectioners' sugar and 1-2 tablespoons of orange juice until a smooth consistency is reached. Drizzle over the warm buns.
Brioche dough and flour from Gluten-Free Artisan Bread in 5 Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois.
Yield: 13.5 cups
Gluten-Free All-Purpose Flour Mix
Prep Time5 minutes
Total Time5 minutes
6 cups white rice flour
3¼ cups sorghum flour
1¾ cups tapioca flour or starch
1¼ cups potato starch
¼ cup xantham gum or psyllium husk powder
Whisk together all the ingredients until thoroughly combined
Don’t miss these other great ideas from MomAdvice.com:
These freezer-friendly sandwiches are the perfect item to keep on hand for busy mornings. Although this recipe contains bacon, this can easily be omitted for a vegetarian freezer dish too. If you ask me, you just can’t go wrong with eggs and cheese on a toasted english muffin. Follow this easy tutorial for a healthy breakfast that is ready in minutes!
I’ll be honest, freezer cooking has saved our family tons of money over the years. The freezer breakfast sandwiches I am sharing today are my new secret weapon for busy mornings (or evenings) at our house.
Today’s breakfast sandwich preparation is a little different than the way we prepared our breakfast burritos. Instead of scrambling our eggs, we will be baking a sheet pan of our egg mixture and cutting them into circles for our breakfast sandwiches. With the addition of bacon (totally optional!!) and a slice of cheese you have the PERFECT frugal ingredients for a breakfast that your whole family will love.
How to Make Breakfast Sandwiches
The eggs are scrambled together with milk, salt, and peper and are poured into a prepared pan (sprayed with cooking spray) for baking.
Please don’t think you have to stop at just eggs though. This is a great recipe to add in other ingredients, like spinach or cooked veggies that you might want to put to work.
A good way to think about it is, if you would add it to a frittata, it is probably a delicious addition to these sandwiches.
Whatever combo you pick, just remember that salt and pepper are key to great flavor.
As you can see with my first pan, the darker nonstick yielded a browner crust on the bottom.
If you have a dark nonstick pan too, keep an eye on it. I also adjusted the cooking time and length on my second batch so I could make sure I nailed the right length of time.
As these eggs are baking, it is time to prepare your bacon for baking.
Have you baked bacon before? Personally, I think it is the only way to go because it cuts down a lot on the mess and cleanup that can be required with stove top preparation.
For this recipe, all you will need to do is to line a cookie sheet with tin foil. On top of your tin foil, you will place your cooling rack. A cooling rack really helps the bacon gets crispy on all sides.
As you know, crispy bacon is just what we are looking for, amiright?
Once the eggs are done cooking, remove them to cool while you slide in your bacon. Once cool enough to handle, cut them into circles for your muffins.
I didn’t have a biscuit cutter, but you don’t need one for this recipe. I found a cup that cut these perfectly for our sandwiches.
Don’t worry, the cup isn’t dusty (well….it *could* be) and is just filled with a little steam from our warm eggs.
Do you have a lot of egg scraps from your sandwiches? The frugal chef in me encourages you to find a way to repurpose those. For our family, I just plan to mix them into our shrimp fried rice and save a tiny bit of effort on the scrambling.
Once your eggs are cut, split your english muffins for toasting. Toasting insures that they don’t get soggy rolls, especially since we plan to reheat these for another day.
Are you gluten-free? They do make gluten-free English muffins that are available in the freezer section of many stores.
Udi’s and Glutino, for example, are two well-known brands that offer this as an option.
As with all things gluten-free though, these can be quite a bit more expensive.
Wrap each breakfast sandwich in a square of tin foil and then place these inside a freezer bag. I don’t add a layer of plastic wrap because they seem to hold up well with just the foil and freezer bag combination.
Now that you have your sandwiches, here are some tips for preparing them.
Bake and Eat Your Breakfast Sandwiches Right Away or Save Them For Up to 5 Days in the Refrigerator
By the way, don’t you think these would make a great breakfast for tailgating?
If you are making and preparing them for a crowd, wrap them in tin foil and cook them at 425 for 8-10 minutes.
I think they are awfully delicious topped with a little pesto or siracha to brighten up those flavors. These can be refrigerated overnight for the morning or even kept in your fridge for up to 5 days.
As fast as these went at my house, I’m not sure freezing them ended up even being worth it!
How to Reheat Your Breakfast Sandwiches In the Microwave Right From the Freezer
If you are planning to reheat right from the freezer, remove the tin foil and microwave for 1 minute and 30 seconds. I do like to flip these halfway through and find that they benefit from being wrapped in a paper towel to help the muffin keep its consistency and absorb the moisture.
How to Reheat Your Breakfast Sandwiches in the Toaster Oven Right From the Freezer
Do you have a toaster oven? This is a wonderful avenue for reheating your sandwiches. Keep your sandwich in the tin foil and toast for 10-15 minutes or until the filling is warm and the cheese is melted.
Meal Prep: Breakfast Sandwiches Recipe
Meal Prep: Breakfast Sandwiches Recipe Recipe Type : Breakfast Author: MomAdvice.com Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 6 breakfast sandwiches These freezer-friendly sandwiches are the perfect item to keep on hand for busy mornings. Although this recipe contains bacon, this can easily be omitted for a vegetarian freezer dish too. If you ask me, you just can’t go wrong with eggs and cheese on a toasted english muffin (regular or gluten-free). Follow this easy tutorial for a healthy breakfast that is ready in minutes!
10 large eggs
1 cup skim or low-fat milk
1 teaspoon salt
6 slices of bacon (optional)
6 slices of cheese
6 english muffins
sriracha or pesto for topping (optional)
biscuit cutter, glass, or mason jar lid for cutting the egg rounds
2 cookie sheets
metal cooling rack
mixing bowl & whisk
Preheat oven to 350 degrees and prepare your 9×13 with some cooking spray.
In a large bowl, whisk the eggs, milk, salt, and pepper. Pour the egg mixture into the pan and cook for approximately 15 minutes. Be sure to keep your eye on it to make sure the bottom does not get dark.
While the eggs cook, prepare your bacon and english muffins. Split your muffins and place them on a cookie sheet (see picture above). Set aside. Cover the bottom of another cookie sheet with tin foil. Place metal cooling rack on top and spread the bacon, making sure there is space around each piece so the bacon is properly crisp.
Once the eggs are done, remove and set aside to cool. Raise the temperature on the oven to 400 degrees and slide your tray of bacon in. Cook the bacon for 15 minutes. Set aside.
Using a biscuit cutter (or glass), cut out circles of egg. Set aside scraps for another recipe.
Next, slide in your sliced english muffins for toasting for 8-10 minutes.
Make an assembly line and assemble the sandwiches: muffin, egg, bacon, and cheese. Wrap in tin foil and and then store the sandwiches in a freezer bag.
Follow instructions for warming, in the notes section of this recipe card
Bake and Eat Your Breakfast Sandwiches Right Away or Save Them For Up to 5 Days in the Refrigerator[br]If you are making and preparing them for a crowd, wrap them in tin foil and cook them at 425 for 8-10 minutes. These can be refrigerated overnight for the morning or even kept in your fridge for up to 5 days.[br]How to Reheat Your Breakfast Sandwiches In the Microwave Right From the Freezer[br]If you are planning to reheat right from the freezer, remove the tin foil and microwave for 1 minute and 30 seconds. I do like to flip these halfway through and find that they benefit from being wrapped in a paper towel to help the muffin keep its consistency and absorb the moisture.[br][br]How to Reheat Your Breakfast Sandwiches in the Toaster Oven Right From the Freezer[br]Do you have a toaster oven? This is a wonderful avenue for reheating your sandwiches. Keep your sandwich in the tin foil and toast for 10-15 minutes or until the filling is warm and the cheese is melted.
Love this breakfast recipe? Here are a few other breakfast dishe we love at our house!
Do you love pumpkin recipes and are on the hunt for the perfect gluten-free recipe to share for the holidays? Add this spiced pumpkin bread to your cooking agenda today!
It has been surprisingly cool already here in the Midwest. As soon as those temperatures dip, this girl is ready with a few cans of pumpkin. If you are as excited as I am, you are really going to enjoy the blog this month because I tend to go ALL THINGS PUMPKIN in the kitchen.
Last Fall, I finally perfected a gluten-free pumpkin bread that I have held on to share with you until this year. I have tested this recipe on friends and family and NO ONE ever suspects that this quick bread doesn’t contain gluten.
To spice up my infatuation for pumpkin even more, I decided to snag this beautiful pumpkin bread pan for my holiday baking. This created such a beautiful loaf that my family, honestly, hesitated to eat it.
They never suspected that it requires exactly the same amount of effort as a regular standard loaf.
I was, in fact, so tired from making this beautiful artisan loaf that they volunteered to clean the dishes.
I love the trickery that I get away with around here.
flashback to our pumpkin patch days- how did my kids get so big?
Back in my early days of blogging, I helped write food and craft content for Kenmore for over eight years. There were many intimidating things I had to try as their spokesperson that really pushed me out of my comfort zone.
Filming a YouTube contest for them (and receiving the YouTube feedback- OUCH!) was one of those challenging things I did for the brand.
It was working their kitchen booth at an American Baby convention.
I was asked to create and share a few of our family recipes, to be created for the thousands of attendees that would be at the event.
Not only would I be making food for thousands, I also was supposed to hand out recipe cards with my picture and website on them to let them know who I was.
Those weeks leading up to the event had me in an absolute panic.
You see, I thought they were asking ME if I would make all the bread for everyone and I had never cooked for more than twenty people.
I laid awake all night trying to think about how this would be done in their kitchen booth space and how awful it would be if my recipe didn’t turn out.
I am not kidding that I was CRYING about PUMPKIN BREAD for weeks.
I, nervously, arrived that morning, prepared to give all the attendees food poisoning and bad bread.
As we prepared the booth space, I admitted to someone in marketing that this would be my first time cooking for so many people and that is when she started giggling.
“Amy, you aren’t making the bread for everyone. You couldn’t possibly make that much, not to mention, we don’t want anyone to get sick.”
To my surprise, they had sent all my recipes to be prepared in a commercial kitchen by legit chefs.
My REAL role was just to stand there, show them how to mix the ingredients, give samples, and distribute recipe cards.
Now that’s something that I could do.
You know that whole, “Fake it until you make it,” stuff that they say you should do in business?
It just goes to show that maybe you shouldn’t always sell something you can’t really do.
They did allow me to bake a couple of loaves though to hopefully lure people down to our booth space. It was amazing how many people started traveling to our booth because the smell of the pumpkin and spices were so darn enticing in that huge space.
I’m not sure if milkshakes really do bring all the boys to the yard.
It could just be this pumpkin bread.
Now that you have heard my horrifyingly embarrassing story, let’s talk about some frequently asked questions that you might have about making your first batch of gluten-free pumpkin bread.
Don’t worry, this recipe is so much easier than you think!
How to Make My Easy Gluten-Free Pumpkin Bread Recipe
The bread has been sweetened with granulated sugar (rather than brown sugar) although you could sweeten it up with a handful of chocolate chips or some coarsely chopped walnuts to try out different flavors.
Pour your batter into prepared loaf pans (sprayed with nonstick spray or lined with parchment paper so you can remove them from the pan easily).
Be sure to allow these to cool completely (room temperature) so that your loaf holds together. Gluten-free baked goods have a tendency to fall apart easily if they haven’t been allowed to cool completely.
Despite these two loaves being in entirely different pans, they both took the same amount of time to cook.
If you are concerned if the middle is done though, be sure to test it. The best way to check (without damaging your loaf) is to have a toothpick inserted to poke the center. If it comes out with batter on it, you will need to cook it a little longer!
What Type of Pumpkin Do I Use- I Get Confused at the Grocery Store?
One of the biggest mistakes I made, when first starting to cook with pumpkin, is picking up the wrong type of pumpkin at the grocery store. If you see a can that says, “Pumpkin Pie Mix,” (it looks like this), you do not want this type of pumpkin for your baking.
If that isn’t enough recipes for you? I can’t wait to share more this month!
Why Is It Even Called a Quick Bread?
Quick breads come together…well, quickly. The reason they are called this though is because these batters can be mixed up and then baked immediately, thanks to the addition of ingredients like baking soda and baking powder.
Basically, if the ingredients don’t include yeast and a rise time, they are often referred to as quick breads. It’s not limited to bread recipes like banana, zucchini, or pumpkin breads though. It can also include muffins, cornbread, or quick rolls (like drop biscuits).
I Don’t Need to Be Gluten-Free. How Can I Make This Bread and Retain That Gluten?
Well, aren’t you lucky?
This recipe is so easy to convert because the only gluten-free substitution we are making is the cup-for-cup flour substitution. If you don’t need to make this substitution, just make it with regular ol’ all-purpose flour.
What is the Best Way to Store My Quick Breads?
Do you need to store the loaf if you ate the whole thing in one sitting?
I’m asking for a friend.
Should you have any pumpkin bread leftover, I have found a good airtight container is good to have in your arsenal. I found mine at our local Home Goods. These discount retail shops are a great place to shop for food storage solutions.
Remember, this does yield two loaves so you can always store your second loaf (or share it with a friend)
What is the Best Way to Freeze Quick Breads?
You can freeze your loaves after they have cooled, to be enjoyed later. If you want to freeze them, I like to wrap them in a layer of plastic wrap, a layer of tin foil, and then place these loaves in an airtight freezer bag.
Make sure to clearly label the bread as well as the date that you froze it. These loaves can be frozen for up to six months! It makes this recipe a perfect one to prepare and share for the holidays.
How Long Should I Cook it If I Do This Pumpkin Bread in Mini Loaves?
I can’t wait to hear what you think of today’s recipe and am looking forward to sharing more fun pumpkin recipes in the upcoming weeks!
Easy Homemade Gluten-Free Pumpkin Bread Recipe
Recipe Type: Dessert
Serves: 2 loaves
Easy Homemade Gluten-Free Pumpkin Bread Recipe from MomAdvice.com. This gluten-free flour makes gluten-free baking a cinch. Learn how you can spice up this loaf with chocolate chips or nuts for your own unique pumpkin combination. Storage tips for quick breads, how to pick the right canned pumpkin, and ideas for making creative loaves with bakeware are all included in this step-by-step post.
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin (read which pumpkin to buy at your local grocer in the post above)
3 cups gluten-free flour (I recommend [url href=”//amzn.to/2MRlAHY” target=”_blank”]this brand for best results[/url]- I am always sad to hear when people attempt substituting and don’t achieve the best results)
1 teaspoon of ground cloves
2 teaspoons of pumpkin pie spice (I have even been known to throw in 3 if I’m wanting those spices to be a little bolder)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans (I recommend [url href=”//amzn.to/2ZGO1dp” target=”_blank”]this pan[/url] for best results or this pan to make the pretty loaf I have featured).
Beat sugar and oil in large bowl to blend.
Mix in eggs and pumpkin.
Sift flour, cloves, pumpkin pie spice, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or mini-chocolate chips (1 cup) if desired.
Divide batter equally between prepared pans.
Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes.
Using sharp knife, cut around the edge of loaves. Turn loaves out onto racks and cool completely.
Here are 3 of your favorite gluten-free recipes on the site!
This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!
Well, hello there! I hope your summer is off to a lovely start! We are trying to soak in as many carefree and unscheduled days as we can, but it is funny how life gets in the way of this. This week we tackled doctor’s appointments, the dentist, running a kid back and forth to a sleepover, and we are signing up for a couple of fun summer programs and camps that are happening around town.
All of that leads to busy mornings so today I am partnering with Florida Department of Citrus to show you how to enjoy your breakfast on-the-go, complete with a glass of Florida Orange Juice! We are sharing a breakfast caddy idea that you can assemble on the weekends to get your kids off to a great start, no matter what is on the to-do list!
I will admit, I got the inspiration for this from Pinterest where there were numerous pins of fast food meals in totes to make it easier for kids to eat their meals. I wanted to translate that idea into a healthy one that is perfect for busy mornings.
Small Plastic Containers or Jars for Food Assembly
Food Supplies (as listed below)
Directions for a DIY Breakfast Caddy
The beauty in this project is that you can fill your tote with whatever you think will help fuel your kids that day. I can’t stress enough how much I LOVE these make-ahead burritos because they save me on many busy mornings in our house. Once heated, they can be wrapped in tin foil to keep them warm. Of course, if burritos aren’t your thing, a breakfast sandwich made on an English Muffin, peanut butter on rice cakes (a favorite in our gluten-free home), or even a slice of frittata (try this one, or this one) can be other great options for the main course.
For fruit, I follow the rule that it must be in season and on sale that week to make it in our produce drawer. Today’s fruit selection are blueberries and strawberries in mason jars, but grapes, bananas, cantaloupe, or watermelon also make great options. You could also do a package of easy-to-eat veggies like baby carrots, celery sticks, or red & green peppers if you struggle to get your kiddos to eat fruit.
Of course, a surefire way to get your kiddo’s to consume fruit is a little juice, isn’t it? Did you know that an 8 oz. glass of 100% orange juice counts as one of your daily recommended servings of fruit? Pretty cool! Not only that, Florida Orange Juice provides 5 amazing nutrients in every glass: Taste, Vitamin C, Folate, Potassium and No Added Sugar.
Since mornings can be long in the car, I added toasted edamame in a small container for munching before or after our morning activities. You could also do nuts like almonds or cashews to add a healthy crunch to round out the meal or as a great in-between snack once hunger strikes again. You just know it will!
Oh, and don’t forget the water! It has been a scorcher out there so we are trying our best to stay hydrated. It’s also so nice to have a water bottle in case we forget it for the next thing on the agenda.
Wouldn’t this be so great for your next family trip too? I have a feeling that our mornings would start out a lot better on trip days if I had a few of these items prepped and ready to go in my fridge for our next adventure.
Well, we are all packed up and off to our next thing probably. I just want time to s-l-o-w down, but I blink and another summer is over. Do you feel that way too?
I hope this idea can be one you can use to fuel the family and maybe squeeze in a good chat with your kids while they are enjoying their breakfast on-the-go. I have, honestly, had some of my best talks with them in the rearview mirror. It is one of those ways that I have found it helps to keep an open dialogue between us as we navigate these new waters of being teens and tweens.
Thank you so much to Florida Department of Citrus for letting us share our fun little diy breakfast caddy with you. We hope you find this idea inspiring.
Cheers, mama, to surviving another summer!
PS- I hope that you made some room for some FLOJ in that mimosa over there!!
Love this idea? Be sure to visit these fun posts too!
I am so excited to be partnering this year with the Florida Department of Citrus to celebrate National OJ Day today. You may recall that we celebrated last year with these super cute cup printables! Today I am sharing a delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat and sharing about a fun contest you can enter in TODAY ONLY to celebrate National OJ Day.
First up, let’s just talk about these pancakes for a minute!
We are big fans of pancakes around here and gluten-free pancakes are surprisingly easy to create when you start with a good premade pancake mix. What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?
We can’t stop there though! Layered between the pancakes, I have a delicious whipped cream made with heavy cream and vanilla pudding. If you have never mixed a vanilla pudding mix into your whipped cream, you are in for such a delicious treat. The pudding mix elevates these pancake layers and creates that creamy flavoring that we are after. If you end up having extra cream filling left, it is so good to layer between layers of your favorite fruits for a dessert on another day.
Serve these pancakes sandwich-style for all that Orange Creamsicle flavor. Aren’t these gorgeous? These pancakes only require a little syrup since they are such a sweet treat!
How to Freeze Your Orange Creamsicle Pancakes
If you have extra pancakes, you can freeze the leftovers for your week. If you have the time, you can place your extra pancakes on a cookie sheet (make sure they aren’t touching!) and place them in your freezer for 30 minutes. Once they are frozen, you can place them in a freezer bag for easy grabbing.
Don’t have space in your freezer for a whole cookie sheet? No worries! You can just stack them with wax paper or parchment paper in between them instead and then place them into a freezer bag.
I love to have things like this in my freezer for those chaotic school mornings. I just grab a couple for each kid with a couple of breakfast sausages and zap them in the microwave for 1 minute.
These can be served with a glass of Florida Orange juice to round it all out. The recommended daily intake of Florida OJ is eight ounces for adults and four to six ounces for kids!
Did you know that one glass of Florida Orange Juice provides a total of 5 amazing nutrients in every glass? In just one glass you have Taste, Vitamin C, Folate, Potassium and No Added Sugar! Pretty darn cool!
Enter the National OJ Day Contest TODAY!
I don’t want to just talk about National OJ Day though- how about a fun contest you could enter instead?
To celebrate National OJ Day, you can enter a sweepstakes to win 1 of 5 six-month meal delivery subscriptions! What mom couldn’t use that? To enter, share a picture of your family enjoying Florida Orange Juice on Facebook and Instagram TODAY between 8AM (EST) and 5PM (EST) and be sure to hashtag your picture with #HOWDOYOUFLOJ. If you enter via Instagram, be sure to also use the hashtag #sweepstakes. Just by submitting a picture, you are entered to win one of these six-month delivery subscriptions! For the official contest rules, you can read more here!
Gluten-Free Orange Creamsicle Pancakes (Plus FUN Contest!!)
Serves: 4 servings
These gluten-free pancakes taste just like an orange creamsicle! Be sure to read the post for freezing instructions so you can enjoy these all week long!
1 cup Florida Orange Juice
2 tablespoons melted butter
1 ½ cups gluten-free pancake mix (I’m using Bob’s Red Mill mix, other mixes may not require the same liquid ratio so follow the instructions on the back of your mix)
1 pint heavy whipping cream
1 (3 ounce) package instant vanilla pudding
2 tablespoons milk
Make your cream filling by beating your heavy cream with your mixer until stiff peaks form. Fold in the vanilla pudding mix and milk. Set aside.
Preheat skillet to medium-high heat.
In a bowl, whisk together Florida Orange Juice, eggs, and melted butter. Add pancake mix and whisk until smooth.
For each pancake, pour ¼ cup batter onto a hot skillet. Cook until the top is bubbly (approximately three minutes). Flip and cook two more minutes.
Place one pancake on each plate, add a dollop of your cream filling and then finish with another pancake on top. Serve with warmed syrup.
This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!
One of my favorite panini flavor combinations happened to be a roasted chicken pesto sandwich that I used to snag at my local supermarket for a special treat. Filled with pesto and rotisserie chicken with a little spinach and tomato, it was one of my favorite supermarket splurges after a day of errand running. I wanted to capture those chicken pesto flavors in a frittata recipe and dreamed up this gluten-free version of my favorite panini that I can enjoy for breakfast or as a filling lunch.
If you have never made a frittata before, welcome to the world’s easiest breakfast that can serve a crowd. All you need is an oiled cast iron skillet for this easy one-pot dish. Years ago I got this one for less than $15 and it has served a million frittatas over the years. If you take great care of it, this small investment can last you a lifetime and be handed down to your kiddos. I have so many fond memories of the good things that we ate out of these skillets when I went to my grandma’s house.
To make a frittata in this, you just heat up the toppings and then pour the beaten eggs on top. Using a wooden spoon, I just shift the fillings around until they are covering the entire pan, heat for a few minutes on medium heat to develop the crust on the bottom, and then transfer it into the oven to finish. Within minutes, you have a frittata that can be divvied up into portions for a busy week or an impressive dish to serve a crowd.
I rely up on my favorite big batch roasted chicken recipe, that I make for our wraps for the week, to add even more protein to this dish. This seasoning mix never fails me for rotisserie flavor on a small budget. Bursts of flavor from sun dried tomatoes really brighten the flavoring in this base. Of course, you can’t add those without a healthy amount of spinach and pesto, in my humble opinion!
I hope you love this yummy frittata as much as I do! I had a couple of gatherings that I took this to and it was a huge hit with everyone, even the egg haters. The pesto mellows the strong egg flavor in this so it’s a great one to give a spin if people in your family don’t always embrace eggs.
Chicken Pesto Frittata
Recipe Type: Brunch
A chicken pesto frittata that is bursting with flavors from sun dried tomatoes, spinach, pesto, and deliciously seasoned chicken. It’s a great dish to share with friends or to package up for a busy week ahead! Did I mention gluten-free? Yay!
2 tablespoons olive oil
1- 8 ounce bag spinach
1 1/2 cups roasted chicken, diced or shredded (see above for my recipe)
1/2 cup prepared pesto
3-ounce bag [url href=”http://rstyle.me/n/cgkdmswky6″ target=”_blank”]julienne-cut sun dried tomatoes[/url]
10 eggs, beaten and seasoned
1/4 cup milk
Preheat oven to 375 F. In a large mixing bowl, whisk eggs, milk and sea salt until fully incorporated.
Heat a large cast-iron to medium-high heat. Add olive oil and spinach and then lower to medium heat and allow spinach to wilt.
When spinach has wilted, add pesto, sun dried tomatoes, and roasted chicken. Stir to incorporate. Add egg mixture and use your spoon to spread the fillings out evenly in the skillet. Heat for a few minutes to create the crust on the bottom of the eggs.
Place skillet in the oven, uncovered, and bake for 25-28 minutes or until the top is set and the edges are golden brown. Remove and allow to cool 10 minutes before slicing and serving. Finish with a sprinkle of flat-leaf Italian parsley.