The Easiest Oatmeal Bowl

Oatmeal used to be boring to me and would never satisfy me for long, until I realized that the oatmeal is really only the base for a delicious bowl! It took me until college to realize this, when I was living in a dorm and sorority house with only a microwave to use for cooking. Not ideal, I know, but it led me to create the easiest, quickest and most college friendly oatmeal bowl ever, so here it is…

All you need is oatmeal (a packet or 1/2 cup oats with your desired spices), yogurt (of choice) and frozen mixed fruit! I’m weird and don’t like the texture of thick/microwaved oatmeal, so I heat the water first, then pour that into my bowl of oats until I reach my desired consistency. If you’re okay with microwaved oatmeal though, go for it! I then heat the frozen fruit and while that is heating up, I add two spoonfuls of yogurt into my oatmeal. Finally, I pour out the excess liquid from the fruit, scoop it into the oatmeal, stir it all up and enjoy!

You can get as creative as you want to with this oatmeal, adding spices, different fruit, protein powder, collagen peptides or a nut butter of your choice. Whether you choose to get creative with your bowl or keep it simple, it’s an easy breakfast that can be both filling and satisfying, so you can start your day off good!

The Easiest Oatmeal Bowl

The easiest breakfast (and snack) that got me through my first two years of college without a kitchen!


  • 1/2 cup oats with spices of choice or 1 packet oatmeal
  • 1/4 to 1/2 cup water, heated
  • 1/3 cup mixed berries, frozen
  • 1/4 cup yogurt


  1. Pour oats into your desired bowl and season with spices if desired. I add 1 tablespoon brown sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt to my oats.
  2. Heat water in the microwave for 1 minute or use a Keurig to heat it. Pour hot water into oats while stirring, until you meet your desired consistency.
  3. Place your frozen mixed fruit of choice into the same mug/bowl you used for water and fill with more water (if necessary) until fruit is nearly covered. Microwave for 30-45 seconds, pour out excess liquid and scoop heated fruit into the oatmeal.
  4. Add yogurt to your bowl, stir it all together and enjoy your easy oatmeal bowl!

This super easy recipe (if you can even call it that) was seriously my go-to in the dorms and sorority house. I even started using the same heated frozen fruit trick to make yogurt parfaits with greek yogurt, mixed fruit, granola, nut butter and honey. So if you need a simple snack that’s easy to make and uses lasting ingredients, give that idea a try too!


Pumpkin Pie Overnight Oats

Another fall recipe with pumpkin and I’m not even sorry or waiting to post this because these are THAT good! I used my Triple Berry Overnight Oats recipe as a base and added in pumpkin and lots of spices. These are super easy to make, taste soo good and makes for the quickest and most convenient breakfast ever! Like I said with my first overnight oats recipe, I was a little skeptical of overnight oats at first because I was worried I wouldn’t like the texture, but these are perfect for me and I think it tastes great whether it’s straight out of the fridge or heated in the microwave.

Health Benefits:

  • Oats and flax seed are a good source of fiber, which is important for our digestive health.
  • Yogurt and milk both provide calcium and protein, essential for our skeletal and muscular systems. You can use whatever types work best for you, whether that’s dairy-free, lactose-free or regular!
  • Pumpkin puree is very high in vitamin A and is a good source of other antioxidants and minerals, as well.
  • Protein powder is an extra boost of protein, but a lot depends on the brand and type you use, so do your research.

Pumpkin Pie Overnight Oats

  • Servings: 1 1/2 cups
  • Print

The perfect recipe for a healthy, easy and delicious breakfast or snack that can be prepped in advance and tastes like pumpkin pie!


  • 1/2 cup oats
  • 1/4 cup walnuts and/or pecans
  • 1 tablespoon flax seed
  • 1 scoop protein powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 cup pumpkin
  • 1/4 cup milk
  • 1/4 cup yogurt
  • 1 tablespoon maple syrup


  1. In a mason jar or tupperware with a sealable lid, combine all ingredients. I like to add dry ingredients first, shake well, then add wet ingredients and shake or mix together.
  2. Seal lid and place in refrigerator for 4 or more hours (I recommend overnight).
  3. Enjoy cold or warm. Heat by simply microwaving in a microwave safe bowl in 30 second intervals until heated through.

Whatever the season may be, I hope you find these oats to be a convenient and delicious breakfast or snack, whether you are pressed for time or not. Thanks for checking this post out, and if you try them, let me know what you thought in the comments!


Pumpkin Protein Pancakes

Have you ever found yourself with an opened can of pumpkin puree sitting in your fridge after making pumpkin bread, but you don’t want to repeat that recipe already? Enter, these pumpkin protein pancakes, which are both easy and delicious. They make for a great breakfast whether it’s fall or not and are also healthy and filling!

I based these off of the pancake recipe that my mom has been making my whole life, but then tweaked it to make it a little more healthy and a lot more pumpkin. I also topped it with a scoop of almond butter and a drizzle of pure maple syrup, which was the perfect combo!

Health Benefits

  • Pumpkin puree is extremely high in vitamin A content and is a good source of other antioxidants and minerals, as well.
  • Oat flour is packed with fiber, minerals and even protein, making it a healthier and more beneficial option than refined AP flours.
  • Protein powder or collagen peptides are optional in these pancakes, but if you are using these to refuel or are looking for an easy way to increase your protein, this is a great addition.
  • Almond butter is an optional topping, but is a great source of healthy fat and protein. I recommend using an almond butter without sugar or palm oil, only almonds.

Tips & Substitutions

  • If you don’t have oat flour, you can substitute it with whole wheat flour in order to still get the nutrients or you can make your own. This can be accomplished by blending dry oats in a food processor or blender until they reach a fine, flour-like consistency.
  • Pumpkin can be replaced by cooked and mashed sweet potato. This will change the taste of the pancakes, but it is a nutritious alternative and would be a good way to mix things up.
  • You can use any milk of your choice, whether that is a regular dairy option, lactose free or plant-based. Use what you have and what works with your dietary needs.
  • Almond butter is a delicious topping, but any nut butter of choice works great, or you could choose to top your pancakes with chopped nuts and even some greek yogurt!

Pumpkin Protein Pancakes

  • Servings: 6 pancakes using 1/4 cup batter each
  • Print

A healthier and nutrient packed seasonal pancake that will warm you right up!


  • 1/2 cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 scoop protein powder


  1. Mix all ingredients together. Grease a pan or griddle and heat on medium.
  2. Using 1/4 cup, pour batter onto hot surface. Flip once bubbles appear all over the surface.
  3. Check to make sure reverse side of pancakes are cooked through, then plate and serve! I like to eat these with almond butter and maple syrup, but choose what toppings sound best to you!

I hope you all enjoy this recipe and found it to be as easy and yummy as I did! Thanks for being here and following along!!


Chocolate Peanut Butter Pumpkin Shake

Though it’s only the very beginning of fall, pumpkin spice and everything nice is already popping up everywhere! Though I’m not sure if I’m fully ready to embrace all of this until the weather cools off a little more and the leaves start to change, I still decided to stock up on pumpkin and get creative with this recipe. Also, I know pumpkin puree is sold out everywhere right now, so pro tip: check the health market section of your local Hy-Vee and you might find some hiding out from the masses there!

This is a “recipe” that I started making the other week as only a chocolate peanut butter shake, but then when I thought about posting it on here, I got the idea to add a little bit of pumpkin in for some added nutrients and fall flare! The pumpkin is subtle (you can always add more if you want more flavor), but I think it goes great with peanut butter and chocolate.

Health Benefits:

  • fairlife chocolate milk is a great refueling option, as it has 50% less sugar than regular chocolate milk, provides 13 g protein per 8 oz (1 cup), 350 mg of calcium and is also lactose free.
  • Peanut butter is another source of protein and healthy fat. I suggest using a natural peanut butter that does not have added sugar or palm oil.
  • Pumpkin is rich in vitamin A, minerals and beta-carotene, which your body is able to turn into vitamin A.
  • Oats are good source of carbohydrates that provide you with energy.
  • Protein powder is an optional addition to this shake, but adds protein. Make sure you know what is in your protein powder and how much you are getting per scoop/serving.

Chocolate Peanut Butter Pumpkin Shake

  • Servings: 2 1/2 - 3 cups
  • Print

A great breakfast or refueling option for fall that tastes as good as it sounds and is quick and easy to make!


  • 1 1/2 cups ice
  • 1 cup fairlife chocolate milk
  • 1/4 cup oats
  • 3 tablespoons pumpkin puree
  • 2 tablespoons natural peanut butter
  • 1 scoop protein powder


  1. Add all ingredients to a blender and blend until smooth.
  2. Add ice as needed until desired consistency is reached.
  3. Pour out and enjoy!


Maple Cinnamon Sweet Potatoes with Almond Butter

I am a big fan of sweet potatoes and have recently discovered a delicious way to make them that works great with breakfast or as a snack. These are pretty simple, but it’s a good way to mix up my sweet potato routine and makes for a little bit of a sweeter treat.

This recipe can vary depending on the size of your sweet potato(es), how much cinnamon you want to use and how you want to cook them. If your sweet potato is larger, you might only want one, but if they’re smaller (like mine) you could use two. For the cinnamon, I recommend up to 1 teaspoon, but I only used a little more than 1/2 teaspoon. This is up to you, so just add it in a dash a time, mix it up, then decide if you want more or not. Lastly, I have given an option to either bake these in the oven or use an air fryer. It is quicker to air fry, but either way they turn out great, so you can use what you have and is easiest for you!

Health Benefits:

  • Sweet potatoes are nutrient-dense, offering antioxidants like vitamin A and C, potassium, fiber and more- they’re so much more than just another starch!
  • Almond butter is a great source of healthy fats, protein, fiber and compared to peanut butter it contains more vitamins and minerals. Remember to read the ingredients though and get natural almond butter made without palm oils and sugar for the healthiest and most nutritious option.
  • Though 100% pure maple syrup is obviously high in sugar, it still contains some vitamins and minerals, like manganese and zinc.
  • Cinnamon also provides health benefits, as it is spice that is packed with antioxidants, works to support metabolism and can act as an anti-inflammatory.

Maple Cinnamon Sweet Potatoes with Almond Butter

  • Servings: approximately 2 cups
  • Print

This is a simple, delicious and sweet way to make sweet potatoes that can be eaten with breakfast, as a snack or even as dessert!


  • 1 larger or 2 smaller sweet potatoes
  • 1 tablespoon 100% pure maple syrup
  • 1/2 to 1 teaspoon cinnamon
  • 2 tablespoons almond butter
  • salt and/or cinnamon to taste


  1. Chop sweet potatoes into cubes and add to a small bowl. 
  2. Drizzle with maple syrup and toss. Add cinnamon a dash at a time, mix together, then add more as desired.
  3. For Oven: Pour onto nonstick pan and bake at 400°F for 20-25 minutes, tossing halfway.
  4. For Air Fryer: Cook at 400°F for 10 minutes, tossing halfway.
  5. Once sweet potatoes are cooked, drizzle with warm almond butter. Sprinkle with salt or a dash of cinnamon if desired and dig in!

If you’re a fan of sweet potatoes like me, you need to try these ASAP! I promise it’s an amazing combo!!


Triple Berry Overnight Oats

Not gonna lie, it took me a while to give overnight oats a chance because I was worried about the consistency and usually have time in the mornings to make breakfast. However, I finally gave them a try and honestly I regret not making them sooner! These oats are creamy, fruity, flavorful and most importantly they have a great texture!! Plus, they’re soo easy to make and taste good hot or cold!

This recipe can serve as a great overnight oats base, letting you get as creative with it as you want. Listed below are examples of other add-ins and possible substitutions. For example, I used lactose free milk and a dairy free yogurt alternative because that’s what works best for me, but you should use the products that are available and work best for YOU. Get creative with your meals and remember to mix it up so that you don’t get bored of eating your breakfast! Remember, food is fuel for our bodies, but it is also a creative outlet, something to be enjoyed, is comforting and can bring us together.

Easy Substitutions & Additions:

  • Maple syrup can easily be replaced by honey.
  • Flax seed can be left out altogether or replaced by chia seeds.
  • Milk can be dairy, lactose free, almond, oat, soy– it’s up to you.
  • Yogurt can also be dairy or an alternative of your choice.
  • Spices can be added, like cinnamon, to add flavor and creativity.
  • Bananas and other fruits can also be added or used to replace any berries you don’t have or want.
  • Nut butters are another great addition for both flavor, protein and healthy fats.

Health Benefits:

  • Oats and flax seed are a good source of fiber, which is important for our digestive health.
  • Yogurt and milk both provide calcium and protein, essential for our skeletal and muscular systems.
  • Mixed berries are high in antioxidants, vitamin C and even fiber (most Americans don’t eat enough fruits and veggies or fiber).
  • Protein powder is an extra boost of protein, but a lot depends on the brand and type you use, so do your research.

Triple Berry Overnight Oats

These creamy, flavorful overnight oats have a great texture and are so easy to prep for breakfast or snacks!


  • 1/2 to 1 cup mixed berries, fresh or frozen
  • 1/2 cup rolled oats
  • 1/4 cup yogurt
  • 1/4 milk
  • 1 tablespoon maple syrup
  • 1 tablespoon flax seed
  • 1 tablespoon or 1 scoop protein powder 
  • 1 teaspoon vanilla


  1. Add all ingredients into a mason jar or glass tupperware and shake well or stir until combined.
  2. Refrigerate overnight and eat cold (my summer preference) or heat in the microwave and enjoy warm!

I hope these yummy overnight oats make your breakfasts or snacks both easy and delicious! Thanks for being here and making it this far!!


Easy Breakfast Egg Muffins

These egg muffins are packed with veggies and protein, making them a healthy, quick and easy breakfast meal prep option for the week. They’re super easy to make and can be quickly reheated and eaten before you head out the door, but they’re also a great option to make if you have time for a sit down meal in the morning.

This recipe is the combination of add-ins that I like best and works for me, but it is a great recipe to customize! You can pack in more veggies, take out or swap the meat, use dairy free alternatives and more. That’s the great thing about cooking, if you have a base recipe, you can get as creative as you want!

Health Benefits:

  • Eggs are a great source of protein, are packed with nutrients and boost HDL cholesterol (the good one).
  • Spinach is rich in fiber, along with containing carotenoids, vitamin K1, folate, iron, calcium and more.
  • Tomatoes contain vitamins C, A and K, along with other nutrients and green onions provide an array of antioxidants.
  • Ham is another good protein and iron source, just know that it is usually higher in sodium.

Easy Breakfast Egg Muffins

These veggie and protein packed egg muffins are a great breakfast option and great for meal prep!


  • 6 eggs
  • 1/2 cup spinach, chopped
  • 1/4 cup ham, chopped
  • 1/4 cup tomato, chopped
  • 1/4 cup cheddar cheese, shredded
  • 3 tablespoons milk
  • 2 tablespoons green onion
  • salt and pepper to taste


  1. Preheat oven to 350°F and grease 9 muffin tins with non-stick cooking spray.
  2. Whisk eggs in a medium bowl, then add all other ingredients and mix until evenly distributed.
  3. Pour mixture evenly into greased muffin tins and bake for 30 minutes.
  4. Enjoy warm or let cool and store in an airtight container in the refrigerator for up to 5 days.

I hope you find these as easy and delicious as I do and enjoy them for breakfast (or any meal of the day). As always, let me know if you make them, how they turn out and if you have any questions!!