Oatmeal Stuffed Baked Apples

Prep Time: 2 hours      Cook Time: 30-60 min     Yield: 4 large or 6 small servings


  • 3 firm apples 
    • Honeycrisp, Fuji, or Braeburn if you like 'em sweet
    • Gala, Granny Smith, or Jonagolds if you like 'em tart
  • 2 cups steel cut oats (rinsed, soaked for 2 hours, then drained)
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • zest of 1 mandarin (optional...if you're feeling zesty!)
  • 7 Medjool dates, chopped
  • 2 tbs ground flax seeds
  • 1/2 cup chopped nuts (I got for walnuts or pecans) 
  • 2 cups vanilla almond milk (or plain milk + 1 tsp vanilla bean) 
  • pure maple syrup or raw honey for drizzling



  1. Preheat oven to 350F.

  2. Wash and core your apples. If you don't have a corer, like me, use a paring knife and cut a 1" square around the center of the apple from the top and bottom. Then push the cut portion out through the top. 

  3. In a large mixing bowl, add your dry ingredients and mix well. Then add the soaked (but fully drained) oats and milk and mix until well combined.

  4. Put your apples in a deep baking dish greased lightly with butter. Mmmmmm.

  5. Fill each apple with the mixture and then spoon all of what's leftover around the apples. Pack it all down too. 

  6. Place dish on the center rack of your oven, uncovered. If your apples are small, they'll probably take about 30 minutes to bake. If they are large, they could take close to 1 hour. Peek in on them around the 30 minute mark. You'll know they're ready by how they smell and look, how easily a knife penetrates through the apple, and whether or not the oats have soaked up all the liquid and are set in the dish. 

Get creative with how you enjoy this dish. It could easily be part of a dessert as well! Have fun! 

Overnight Oats

Prep Time: 5 minutes Yield: 1 serving


I'm on this new "early bird gets the worm" kick and I'm loving it. I've wanted to be an early riser for YEARS now but my body just wasn't having it. So, I took it upon myself to use my jet lag from my recent trip to Europe to my advantage and I've been getting up near 6am everyday. It's M-A-G-I-C. 

Having an easy breakfast option is the key to this process for me. I don't like sweets in the morning, and I don't like heavy foods like meat or eggs. Enter: overnight oats. No cooking required, unlimited variations of recipes, super quick prep time, and I get to eat out of a mason jar like a cool little hipster! 

There they are, all pretty and ready for the fridge! Breakfast for M-F in 5 minutes! 

***Revision 10/15/15***

I actually started soaking and rinsing my oats before I pack them up in individual servings. In the morning, I scoop out 2 cups (4 servings) of oats into a large mixing bowl and submerge them in water. At the end of the day, I strain the oats, rinse them in the colander, and then scoop them out into 4 mason jars. Because they have been soaking, they've absorbed water so each jar now gets about 1 cup of soaked and rinsed oats. From there...I follow the instructions below except with HALF AS MUCH LIQUID. If oats ever make you feel a little bloated or anything like that, try it this way! 



  • 1/2 cup steel cut oats (soaked and rinsed as mentioned above) 
  • 1/2 cup liquid (we use vanilla soy milk because it makes the oats creamy and adds more protein)
    • recycled class jars (around 16 oz each)

Fun Add-ins

  • cinnamon
  • vanilla bean
  • chia seeds
  • nuts
  • unsweetened dried fruit (raisins, dates, apricots)
  • fresh fruit
  • frozen fruit
  • nut butters (peanut butter, almond butter, coconut butter, etc)
  • PB2 (powdered peanut butter)
  • unsweetened dried coconut
  • fresh coconut
  • protein powder
  • hemp seeds 
  • anything your heart desires



  1. Place all ingredients in your jar and shake vigorously for about 1 minute until well combined. No cooking required, enjoy the oats straight from the jar! They last up ti 3 days in the refrigerator. 

Poached Eggs


Prep Time: 10 minutes          Cook Time: 4.5 minutes           Yield: varies


  • water, enough to fill large skillet to 1.5" of depth
  • 1 tbs apple cider vinegar (white wine or rice vinegar works too) 
  • eggs
    • large nonstick skillet
    • small soufflé dishes or custard cups
    • thermometer
    • slotted spoon (non-stick skillet friendly) 
    • timer
    • paper towels



  1. In a wide, non-stick skillet, heat 1.5" of water to a bare simmer. 
  2. Crack each egg over and into a small soufflé dish or custard cup.
  3. Using a thermometer, measure the temperature of the water. When it hits 190F, scrape the bubbles off the bottom of the skillet with a plastic slotted spoon, pour in the vinegar, and mix.
  4. One at a time, push a dish/cup containing an egg all the way into the water and then slowly tilt and pour the egg into the water. It's OK if some water gets into the dish when you first put it in. Take your time and work smoothly, no need to rush!
  5. Once all the eggs are in the water, set a timer to 4:30 and maintain the same temperature water (190F) while cooking. 
  6. While you're waiting, line a counter, plate, or cutting board with paper towels for the eggs. 
  7. Once the time has passed, turn off the stove, remove the eggs one at a time with a slotted spoon and transfer to the paper towel lined counter, plate, or cutting board.  
  8. Using the edge of the slotted spoon, cut around the edge of the eggs to remove the frilly egg-white bits and make it pretty :) 
  9. Enjoy immediately or store in ice water for up to 8 hours to enjoy at a later time.*

*Reheat them by putting them in hot water again for about 1 minute.

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Chia Seed Cereal


Prep Time: 5 minutes          Cook Time: 20 minutes (optional)           Yield: 4 servings


A grain-free alternative to traditional oatmeal that's just as enjoyable and satisfying! 


  • 4 tbs chia seeds
  • 4 tbs ground flax seeds/flaxseed meal 
  • 1 cup full fat coconut milk (from the can)
  • 1/2-1 cup water or almond milk, depending on how thick of thin you want it
  • 1/2 tsp vanilla extract
  • 2-3 tsp cinnamon
  • pinch of sea salt


  • fruit (try bananas, blueberries, apples, strawberries, or peaches) 
  • nuts or nut butter
  • freshly ground nutmeg, allspice, and/or cardamom 




  1. In a small saucepan, combine seeds, coconut milk, water, vanilla, spices, salt and whisk until well combined.
  2. For cool oatmeal: Allow to set in the refrigerator, covered, overnight. For hot oatmeal: allow to set in the refrigerator, covered, overnight. Then, cook on low heat, covered, for about 20 minutes, stirring occasionally.*
  3. Top with desired add-ons and enjoy!

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