Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you’ll love it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Inspired Me To Make These Waffles

In October of last year (2024), my husband and I flew to Portugal to see our son and daughter-in-law who live in Central Portugal. We also spent a few days exploring Lisbon and found a little restaurant just a few doors down from our hotel in the Alfama district, where we enjoyed having dinner one evening.

The restaurant was pretty basic and unassuming looking on the outside, but it was so cute on the inside! Let me tell you, the food and service here were outstanding!

It was so amazing (thanks to Chef Demer and his team) that we went back for another dinner the next evening AND for breakfast the following morning! Yes… it was THAT GOOD!

Gosta Do Castelo

The restaurant is Gosta Do Castelo, and it is located up on the hill near the famous castle (Castelo de São Jorge) in the Alfama district of Lisbon. All of the meals we had there were insanely delicious, and the service and friendliness of their entire staff was incredible!

The morning we had breakfast there I had a granola and fruit overnight oats bowl, and my husband ordered waffles with Nutella and fruit. They both looked and tasted fantastic!

After seeing the beautiful way both of these meals were presented, I KNEW I had to come home and try and re-create that amazing looking waffle so I could enjoy it myself!

That is the true story of how I was inspired to make this decadent waffle breakfast in the comfort of my own home! For my husband and I this an occasional treat, and it’s delicious! So, here’s how to make a yummy Nutella and Fruit Waffle.

Make The Waffle(s)

Use the waffle batter of your own choice, whether it is a commercially prepared mix OR a homemade waffle mix, and prepare it according to the instructions. This is completely your choice, of course.

Make the kind of waffles you enjoy and typically make, and then “fancy them up” with the Nutella and recommended fruit toppings, and I’m positive they’ll be enjoyed!

I use our Belgian waffle maker to make one thick round waffle per serving, but it is certainly okay to use two smaller, thinner waffles and layer them on the plate (just as the restaurant in Portugal did- see above pic).

TIP: By the way, if it is quicker and more convenient for your schedule (and you enjoy them), use frozen waffles, prepared according to the package directions.

Prepare The Toppings While The Waffle Cooks

While the waffle is cooking, prepare the fruit topping for the finished waffle. For each waffle, slice a banana into ½” slices and cut about 3-4 fresh strawberries into thin slices. 

You will also need about 10-12 fresh blueberries for the waffle topping and an optional peppermint sprig or a fresh pea tendril for garnish, if desired. Poppy seeds and a jar of Nutella chocolate hazelnut spread will also be needed!

Assemble And Serve The Nutella And Fruit Waffle

Remove the waffle from the waffle maker once it is done cooking and is browned and crispy. Place it on a serving plate and decorate it for serving while it is still hot.

Spread Nutella over the top of the waffle, to cover it with the yummy chocolate. The amount of Nutella you use is completely up to you! I typically spread about 2 Tablespoons over the surface of the waffle.

Arrange the banana and strawberry slices decoratively on top of the Nutella spread. Sprinkle a few blueberries on top of the waffle, then sprinkle poppyseeds on top of the banana slices, as shown below.

If desired, sprinkle the waffle with sifted powdered sugar. You can also garnish the waffle with a sprig of fresh peppermint or a fresh pea tendril (shown below), for a little pop of added color.

Serve the Nutella and fruit waffle immediately, grab a fork, and dig in! The fresh fruit and deep creamy chocolate hazelnut Nutella combine to make this a beautiful and delicious breakfast treat!

I hope you have the opportunity to try this yummy, decadent Nutella and fruit waffle, and trust you’re going to enjoy it as much as we do!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of breakfast recipes to choose from, including:

• Blueberry Lemon Muffins
• Florentine Eggs and Bacon
• Classic French Toast
• Chocolate Chip Orange Scones
• Hearty Oatmeal Bowl

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Nutella and Fruit Waffle

Prep Time

7 mins

Cook Time

3 mins

Total Time

10 mins

 

Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you'll love it!

Category: Breakfast

Cuisine: American

Keyword: nutella and fruit waffle

Servings: 1 waffle

Calories Per Serving: 342 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 4" waffle use homemade OR frozen, as desired
• 2 Tablespoons Nutella hazelnut spread
• 1 medium banana peeled, cut in ½" slices
• 3 large fresh strawberries de-stemmed, cut in thin slices
• 10 fresh blueberries or more, if desired
• ¼ teaspoon poppy seeds

Additional Garnish (OPTIONAL): Sifted powdered sugar, peppermint leaves or pea tendrils, as desired

US Customary - Metric

Instructions

1. Use a waffle batter of your choice, whether it is a commercially prepared mix OR a homemade waffle mix. Prepare the batter according to package instructions.

2. Preheat waffle maker according to manufacturer directions. **If you're going to use frozen waffles, prepare them according to the package directions.**

3. Cook waffle according to directions. Remove waffle from the waffle maker (or toaster if using) once it is done cooking, browned and crispy. Place waffle on a serving plate.

4. Spread Nutella over the top of the waffle. **The amount of Nutella used is totally up to you! I usually spread about 2 Tablespoons on the waffle.

5. Arrange the banana and strawberry slices decoratively on top of the Nutella. Sprinkle a few blueberries on top of the waffle, then sprinkle poppyseeds on top of the banana slices.

6. If desired, sprinkle waffle with sifted powdered sugar. Garnish with fresh peppermint leaves or a fresh pea tendril, for added color (optional). Serve.

Recipe Notes

NOTE: Waffles may vary widely in size depending on the waffle maker used (or if using frozen waffles). The caloric calculation was made using a standard 4" size waffle using a mix, as this is the size most commonly made or purchased. Photos are shown using a larger, 6" Belgian-style waffle, which would have a higher caloric value.

Nutrition Facts

Nutella and Fruit Waffle

Amount Per Serving (1 waffle (4"))

Calories 342 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 11g69%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.1g

Sodium 17mg1%

Potassium 712mg20%

Carbohydrates 58g19%

Fiber 7g29%

Sugar 40g44%

Protein 4g8%

Vitamin A 93IU2%

Vitamin C 59mg72%

Calcium 70mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!

Looking for a yummy pancake recipe that’s easy to make for yourself or your family? How about trying this recipe for peach and granola pancakes!

It’s the middle of summer and fresh peaches are everywhere! We love them so much, and so I came up with an idea for some delicious pancakes, filled with chopped fresh peaches and granola!

Seasoned lightly with ground cinnamon, the batter is simple to make, using purchased pancake mix and granola. If you like to make your own pancake mix and/or granola, that is awesome, too!

The pancake batter comes together in a flash, then they’re cooked lickety-split! Add an optional topping of sliced peaches, more granola, cinnamon and whipped cream to top the finished peach and granola pancakes, and you’ve got a great breakfast treat!

Here’s how simple it is to make these peach and granola pancakes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pancake Batter

Place pancake mix, a peeled and chopped fresh peach, granola and ground cinnamon in a mixing bowl. Stir gently until these ingredients are combined.

I used commercial pancake mix and granola when I photographed these pictures. The granola I used also had a few raisins in it, so they were in the pancakes, too (more to the party, right?).

Add ¾ cup of water to the batter mixture and gently stir, to combine. If the mixture is too “thick” for pancakes, add some more water, but only a little bit at a time until it reaches the desired consistency.

You want a nice fairly thick batter but also need it to be able to be poured onto a griddle. Don’t overmix the batter, because overmixing produces “tougher” pancakes as the gluten in the flour becomes more strongly developed.

Cooking The Peach And Granola Pancakes

Grease a large skillet or griddle generously with non-stick cooking spray. Heat it on Medium-high heat until the skillet or griddle is hot (but not smoking).

Pour the pancake batter onto the grill using 1/3 cup of batter for each pancake. Lightly spread them out into a circle shape using a spoon, if necessary.

The batter from this recipe is enough to make five, 5″ pancakes, but the recipe can EASILY be doubled, if necessary. TIP: If you want the pancakes to be smaller and to end up with a couple more, use a ¼ cup of batter for each one.

Let the peach and granola pancakes cook until bubbles form around the edges and the batter on the edges becomes “set” and golden brown (1-2 minutes). Lift up an edge of a pancake and take a peek to make sure the bottom of the pancake is lightly browned.

You can see all the little pieces of fresh peaches and granola in the pancakes, as shown in the photo below. Don’t they look yummy even before they’re fully cooked?

Flip the pancakes over and continue to cook (1-2 minutes) until they’re cooked all the way through and are lightly browned on BOTH sides.

Transfer the pancakes off of the griddle and onto a serving platter or individual plates. Garnish while hot and then serve these yummy pancakes.

You can still see bits of fresh peaches even after the pancakes are cooked! They add lots of sweet peach flavor to these pancakes!

Garnish The Peach And Granola Pancakes And Serve

Peel and thinly slice the remaining peach (or use more peaches if you want to garnish each individual portion) and top the pancakes with them. Sprinkle lightly with cinnamon, then sprinkle a little more granola over the top.

If desired, spray or add a big dollop of whipped cream on top of everything (yum). Serve immediately, and enjoy these delicious, fruit-filled pancakes! 

We enjoy these delicious pancakes without using any syrup, because the fresh peaches on top and the big dollop of whipped cream add lots of flavor. All that said, if you want to add pancake syrup, then by all means, go for it!

You can also serve them just as they are (in classic fashion), with some butter and good ol’ pancake syrup drizzled on top! Any way you want to eat them, I’m sure you’re going to enjoy these delicious pancakes.

I hope you have the opportunity to make these delicious peach and granola pancakes and enjoy them like we do. They’re a special treat we love every now and then, when we want to have a “sweet” breakfast treat.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a WONDERFUL day!

Looking For More PANCAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of wonderfully delicious pancake recipes to choose from, including:

• Lemon Ricotta Pancakes
• Easy Buttermilk Pancakes
• Pumpkin Chocolate Chip Pancakes
• Homemade Blueberry Pancakes
• Banana Oat Pancakes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Peach and Granola Pancakes

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!

Category: Breakfast, Brunch

Cuisine: American

Keyword: peach and granola pancakes

Servings: 5 pancakes

Calories Per Serving: 127 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup pancake mix purchased or homemade
• 1 medium peach* peeled, chopped
• ½ cup granola purchased or homemade
• ¼ teaspoon ground cinnamon
• ¾ cup water* + more, if needed

To Garnish Pancakes (OPTIONAL, but totally recommend):

• 1 medium peach peeled, thinly sliced
• additional ground cinnamon sprinkled on top
• whipped cream a dollop or spray, as desired

US Customary - Metric

Instructions

1. Place pancake mix, chopped peaches, granola and cinnamon in a medium bowl. Stir gently until combined. Add water; stir gently to combine. If batter is too "thick", add a little bit of water at a time until it reaches desired consistency.

2. Generously grease skillet or griddle with non-stick cooking spray. Heat on Medium-high until cooking surface is hot (but not smoking). Pour pancake batter in, using ⅓ cup of batter for each pancake (5 total). Lightly spread into a circle using a spoon, if necessary. *If you want smaller pancakes to have a couple more, use a ¼ cup of batter for each one.

3. Let pancakes cook until bubbles form around the edges and edges becomes "set" and golden brown (1-2 minutes). Lift up the edge of a pancake to make sure the bottom is lightly browned.

4. Flip pancakes over; continue to cook (1-2 minutes) until pancakes are cooked through and lightly browned on BOTH sides. Transfer pancakes off of the griddle and onto a serving platter or individual plates. Garnish (if desired) and serve.

For Serving Garnish (optional, but recommended):

1. Peel and thinly slice 1 peach (or peaches if you want more). Garnish the pancakes with them. Sprinkle with cinnamon, then sprinkle a bit of granola on top. If desired, add a spray or dollop of whipped cream on top of everything. Serve and enjoy these delicious fruit-filled pancakes! 

Recipe Notes

NOTE: Optional garnishes to top the pancakes of 1 peach, ground cinnamon and whipped cream are not included in the caloric calculation as amounts used may vary for each cook.

Nutrition Facts

Peach and Granola Pancakes

Amount Per Serving (1 pancake)

Calories 127 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 18mg6%

Sodium 141mg6%

Potassium 136mg4%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 5g6%

Protein 4g8%

Vitamin A 163IU3%

Vitamin C 1mg1%

Calcium 70mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make Creamy Banana Pie Overnight Oats for 2! It’s a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

I love making overnight oats and have been making many different flavors for years now. I especially enjoy making them in the Summer, because when it’s really HOT outside I don’t like to heat up the kitchen making traditional breakfasts.

Overnight oats are a wonderful solution because they only take a few minutes prep the night BEFORE you’re going to eat them. In the morning you’ll wake up to find jars full of cold, creamy, delicious oats ready to enjoy for breakfast!

The recipe I’m sharing today is one I found online a few months ago, have made several times, and really enjoy! Here’s how to make Creamy Banana Pie Overnight Oats.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

You will need old-fashioned oats, milk, vanilla yogurt, 2 ripe bananas (one in oats, one for garnish), maple syrup (or honey), vanilla, and cinnamon. Before serving, you’ll garnish each jar of oats with graham cracker crumbs, banana slices and sliced almonds (or walnuts).

Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla, ground cinnamon and 1 ripe, mashed banana in a medium bowl. Stir them well, because you want them to be fully combined.

Place Oats In Jars And Refrigerate Overnight

Divide the oats mixture evenly into two half-pint or pint-sized jars (16 oz.). I have used both sizes of jars for this recipe but now use half-pint jars (8 oz.), so they fill to the top (for presentation).

You can use other containers for this, but make sure that the containers you use are at least 8 ounces (1 cup) and have lids. The photo shown below is a PINT jar (16 oz.) and you can certainly see the oats do not reach the top of the jar.

Cover the jars tightly and place them in the refrigerator OVERNIGHT. This is really important, because while the jars of oats chill overnight, the oats will soften and absorb most of the liquid in the jar.

The photo shown below shows a half-pint jar (8 oz.) and it’s filled almost all the way to the top with the overnight oats. This is the size jar I use almost 100% of the time now.

Garnish The Creamy Banana Pie Overnight Oats

Remove the jars from the refrigerator in the morning after the oats have chilled overnight (at least 8 hours). Stir the oats well and add the additional garnishes before serving because the added toppings add even more flavor!

Top each jar of creamy banana pie overnight oats with banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with a few poppyseeds on top (optional), for extra fun!

Serve And Enjoy!

Serve the creamy banana pie overnight oats cold, dig in and enjoy this delicious and especially filling breakfast treat! It not only LOOKS good, but it also TASTES great!

The oats are thick and creamy, banana-flavored, and the crunchy almonds, banana slices and graham cracker crumbles remind me of eating banana cream pie! It’s delicious!

I hope you have the opportunity to make this yummy breakfast treat for yourself and those you love. The recipe can easily be doubled or tripled to meet your needs, and I’m confident you’ll enjoy it (especially on really HOT summer days- wink, wink).

Looking For More OVERNIGHT OATS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of overnight oats recipes you might enjoy checking out, including:

• Apple Cinnamon Overnight Oats
• Blueberry Cinnamon Overnight Oats
• Café Mocha Overnight Oats
• Peach Cobbler Overnight Oats
• Overnight Oats Fruit Bowl

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe source, and with thanks to Angelica at: Delicious Banana Cream Pie Overnight Oats – A Sweet and Creamy Breakfast Delight – Pepper Basil

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Creamy Banana Pie Overnight Oats

Prep Time

5 mins

Cook Time

0 mins

Overnight Refrigeration (inactive prep time)

8 hrs

Total Time

8 hrs 5 mins

 

Make Creamy Banana Pie Overnight Oats for 2! It's a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

Category: Breakfast

Cuisine: All Cuisines

Keyword: creamy banana pie overnight oats

Servings: 2

Calories Per Serving: 447 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Overnight Oats:

• 1 cup old-fashioned oats
• 1 cup low-fat milk
• ½ cup low-fat vanilla yogurt
• 1 small banana (RIPE) mashed well
• 1 Tablespoon maple syrup (or honey)
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

For Garnish (before serving):

• 1 small banana sliced, divided between jars
• ¼ cup crushed graham crackers
• 4 raw almonds (or walnuts) sliced or chopped
• 1 pinch poppyseeds (OPTIONAL) divided between jars

US Customary - Metric

Instructions

1. Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla extract, cinnamon and mashed banana in a medium bowl. Stir well until fully combined.

2. Divide oat mixture evenly into two 8 oz. jars or containers. You can use other containers, but make sure each one is at least 8 oz. (1 cup), and has a lid.

3. Cover jars; place them in a refrigerator OVERNIGHT. This is important, because while the oats chill overnight, they soften and absorb the liquid in the jar.

4. Remove jars from the refrigerator after oats have chilled overnight (at least 8 hours). Stir oats and then top with garnishes before serving. Garnish each jar of oats with 3-4 banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with poppyseeds (optional). Serve cold and enjoy!

Nutrition Facts

Creamy Banana Pie Overnight Oats

Amount Per Serving (1 (1/2 of total))

Calories 447 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 13mg4%

Sodium 175mg8%

Potassium 871mg25%

Carbohydrates 81g27%

Fiber 8g33%

Sugar 36g40%

Protein 15g30%

Vitamin A 212IU4%

Vitamin C 10mg12%

Calcium 307mg31%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

Looking for a delicious breakfast you can make the night before to enjoy the next day? Overnight oats are perfect for this! It only takes a few minutes to prepare them, then they’re refrigerated overnight and are ready to go the next morning!

With only a short prep time and overnight (inactive) refrigeration time, you can look forward to a yummy breakfast the next day! Here’s how to make Cafe Mocha Overnight Oats.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Oats The Night Before You Will Eat Them

The most important thing you need to remember when making overnight oats is to make them the night before you’ll be eating them, for best results! They need to be refrigerated for several hours (overnight is best) so the liquid has time to be absorbed into the oats.

The name of the recipe implies that (“overnight”), but it’s always interesting seeing questions I have received about making them ahead of time. Yes… plan ahead so they’re ready to be eaten for breakfast the next morning!

The other question I’ve been asked about overnight oats a few times is “do you really eat them COLD?” Yes – overnight oats are meant to be eaten cold, right out of the refrigerator!

What Ingredients Will I Need?

You will need old-fashioned oats, milk, chia seeds, cocoa powder, maple syrup (or honey), brewed (cooled) coffee, vanilla and a pinch of salt.

This recipe is very versatile because you can meet your own requirements by substituting plant-based milk, use decaf coffee instead of regular, or add more maple syrup if you enjoy a sweeter taste, etc.

To make the overnight oats, combine all the ingredients (except for optional garnishes) in a medium-sized bowl. *See TIP below.

TIP*: I have found that using a WHISK is the best way to go, for quickest mixing (better than a spoon). The cocoa powder takes a bit of whisking to blend in, but keep whisking and it will eventually be fully incorporated.

Once all the ingredients are combined, you will have a fairly “liquid” mixture. This is how you want it, because the oats and chia seeds will absorb most of the liquid overnight!

Spoon the overnight oat mixture into two small canning jars or containers that have tight-fitting lids. 

Cover and Refrigerate The Oats Overnight

Cover the jars and place them in the refrigerator overnight (at least 8 hours for best results!). The oats and chia seeds will absorb most of the liquid overnight while they chill in the fridge.

In the morning, open the jar or jars when you’re ready to eat. You should notice much less liquid present! Give the oats a good stir, then add an optional garnish, if desired.

Serve and Enjoy Café Mocha Overnight Oats

NOTE: If you want to “garnish” the finished oats, you can add whipped cream, grated chocolate, banana slices or berries on top before you serve them, but that’s optional.

To make it look “fancy”, I spray a small amount of whipped cream on top of each portion of Café Mocha Overnight Oats, then finely grate a tiny bit of chocolate on top. After that, I grab a spoon, dig in and enjoy my delicious breakfast.

Serve the overnight oats and enjoy the wonderful flavor or this unique breakfast treat! The chia seeds help provide antioxidants and additional fiber which help to make you feel full, which is awesome.

The oats have a nice depth of chocolate and coffee flavor and are not overly sweet. I love having overnight oats for breakfast, and trust you will, too!

I really hope you have the opportunity to make Café Mocha Overnight Oats and am confident you will enjoy them! Once you make overnight oats, you’ll find it’s a quick way to grab a filling, delicious breakfast on the go.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More OVERNIGHT OATS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of overnight oats recipes to choose from, including:

• Peach Cobbler Overnight Oats
• Blueberry Cinnamon Overnight Oats
• Apple Cinnamon Overnight Oats
• Overnight Oats Fruit Bowl
• Chocolate Banana Overnight Oats

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Angelica at: Decadent Mocha Coffee Overnight Oats Recipe – Pepper Basil

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Café Mocha Overnight Oats

Prep Time

5 mins

Cook Time

0 mins

Overnight refrigeration (inactive prep)

8 hrs

Total Time

8 hrs 5 mins

 

Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

Category: Breakfast

Cuisine: All Cuisines

Keyword: café mocha overnight oats

Servings: 2

Calories Per Serving: 296 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Overnight Oats:

• 1 cup old-fashioned oats
• ¾ cup low-fat milk
• ½ cup brewed, strong coffee* *cooled to room temp.
• 2 Tablespoons maple syrup (or honey) or more, for sweeter taste
• 2 Tablespoons cocoa powder
• 1 Tablespoon chia seeds
• ½ teaspoon vanilla extract
• 1 pinch salt

For Garnish (opt.): whipped cream, shaved chocolate, berries or banana slices

US Customary - Metric

Instructions

1. Combine all ingredients (except for optional garnishes) in a medium bowl.

   TIP: Use a WHISK for quickest mixing. Cocoa powder takes a bit of whisking to blend it in but keep going; it will eventually be fully incorporated.

2. Divide oat mixture evenly into two small canning jars or containers that have tight-fitting lids. Cover with lids; refrigerate overnight (8 hours for best results).

3. In the morning, open the jar(s) when ready to eat. You should notice much less liquid! Give the oats a good stir. If desired, add optional garnishes before serving. Enjoy.

Recipe Notes

NOTE: Caloric calculation does not include optional garnishes.

Nutrition Facts

Café Mocha Overnight Oats

Amount Per Serving (1 g)

Calories 296 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 7mg2%

Sodium 68mg3%

Potassium 447mg13%

Carbohydrates 51g17%

Fiber 8g33%

Sugar 17g19%

Protein 10g20%

Vitamin A 94IU2%

Vitamin C 0.3mg0%

Calcium 195mg20%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Make homemade ground pork sausage patties to serve with pancakes, eggs, or other favorite breakfast dishes. Recipe makes 8 sausage patties.

We enjoy sausage with many different breakfasts, like eggs or pancakes, etc. Today I want to share a simple recipe for making homemade ground pork sausage patties from scratch!

This recipe is very simple and straightforward and the ground pork sausage patties are delicious! I’ve included some directions for how you can also freeze the prepared, uncooked patties and cook them once frozen, as needed.

I hope you enjoy this recipe, and have “fun” creating your own homemade breakfast sausage! Here’s how to make it.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning Mix

In a medium bowl, add the spices for the sausage. Stir well until they are blended together. The spices you will use are dried thyme, sage, fennel, salt, pepper.

Make The Ground Pork Sausage Patties

Add a pound of ground pork, minced garlic and an egg white to the spice mixture, then stir very well until the ingredients have been fully incorporated. Use your hands, if preferred, to mix these ingredients easily.

Divide the seasoned pork evenly into 8 balls. Use your (clean) hands to press each ball into a 2½ inch wide round disk.

TIP: Put each one on a small piece of parchment (or wax) paper, because this helps keep the patties separated, if you’re planning to freeze some of them.

At this point, if you want to freeze a few sausage patties for later, place them (with the parchment paper still underneath each one) in an airtight container or freezer bag. Freeze until needed.

Cook The Sausage (Fresh or Frozen)

COOKING FRESH?: If cooking fresh sausage patties, heat a large skillet over High heat. Add 2 teaspoons vegetable oil and continue heating. When the oil is very hot (but not smoking), carefully place the sausage patties in the skillet in a single layer.

Fry them about 4 minutes per side until they are well-browned and fully cooked through.

COOKING FROZEN? (shown below): If cooking frozen sausage patties, you don’t have to thaw them. Add 3 Tablespoons water (instead of oil) to the skillet, and place the frozen patties into the skillet in a single layer.

Cover the skillet and cook on High heat for 2-3 minutes, then remove the lid and continue to cook. As the patties cook (and thaw), the water will slowly evaporate, and the patties will begin to brown.

Turn the sausage patties over once most of the water has cooked away. Continue to cook for several minutes on each side (turning occasionally) until each sausage is well browned on all sides and fully cooked through.

Serve The Ground Pork Sausage Patties

Once the ground pork sausage patties are fully cooked, transfer them from the skillet onto paper towels before serving. The paper towels will help absorb any extra grease.

Serve the sausage patties immediately, with pancakes, French toast, eggs, on a breakfast sandwich, etc.. You can also make gravy for biscuits using the sausage.

I hope you enjoy these simple, yet delicious ground pork sausage patties! I love to keep some in our freezer for when we want a couple sausage patties to go with our breakfast! Yum!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious breakfast recipes to check out, including:

• Crispy Homemade Hash Browns
• Quiche Lorraine
• Blueberry Banana Baked Oatmeal
• Blueberry Lemon Muffins
• Classic French Toast

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Ground Pork Sausage Patties

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Make homemade ground pork sausage patties to serve with pancakes, eggs, or other favorite breakfast dishes. Recipe makes 8 sausage patties.

Category: Breakfast

Cuisine: American

Keyword: ground pork sausage patties

Servings: 8 sausage patties

Calories Per Serving: 153 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 pound ground pork
• 2 teaspoons dried sage crumbled
• 1½ teaspoons salt
• ¾ teaspoon dried thyme
• ½ teaspoon dried fennel crushed
• ½ teaspoon black pepper
• 1 clove garlic finely minced
• 1 large egg white (no yolk)

For Cooking Fresh Sausages: (**if using frozen patties, use 3 Tablespoons water instead of oil)

• 2 teaspoons vegetable oil

Instructions

1. Stir sage, salt, thyme, fennel and pepper in a medium sized bowl until combined. Add minced garlic, ground pork and egg white. Stir (or use your hands) to fully combine these ingredients.

2. Divide pork mixture evenly into 8 balls. Use your hands to flatten each one into a 2½ inch wide round disk.

3. TIP: Put each one on a small piece of parchment paper to keep them separated. If freezing, place sausage patties (and paper) in airtight container or freezer bag. Freeze until needed.

4. COOKING FRESH?: Heat a large skillet over High heat. Add vegetable oil; continue heating. When oil is very hot (but not smoking), carefully place sausage patties in skillet in a single layer. Fry them about 4 minutes per side until well-browned and fully cooked through.

   COOKING FROZEN?: You do not need to thaw sausage. Add 3 Tablespoons water (instead of oil) to skillet; place frozen patties in skillet in a single layer. Cover and cook on High heat for 2-3 minutes. Remove lid. As patties cook (and thaw), the water will slowly evaporate. Turn sausage patties over once most of the water has cooked away. Continue to cook several minutes on each side (turning occasionally) until well browned and fully cooked through.

5. Once sausage patties are fully cooked, transfer them out of the skillet onto paper towels to absorb any extra grease. Serve immediately after draining, while hot.

Recipe Notes

NOTE: Caloric calculation was made without including the vegetable oil, as all oil is not absorbed into patties, and frozen patties are cooked in water.

Nutrition Facts

Ground Pork Sausage Patties

Amount Per Serving (1 sausage patty)

Calories 153 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 41mg14%

Sodium 475mg21%

Potassium 176mg5%

Carbohydrates 0.4g0%

Fiber 0.1g0%

Sugar 0.04g0%

Protein 10g20%

Vitamin A 10IU0%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Make a delicious Overnight Oats Fruit Bowl for breakfast! Maple cinnamon oats are topped with bananas, blueberries, strawberries and granola.

My husband and I had the opportunity to travel to Portugal this past October, and enjoyed our time in central Portugal, Porto and Lisbon. While in Lisbon we discovered a fabulous, yet unassuming little restaurant several doors down from our hotel.

This restaurant is called Gosto do Castelo, and the food was so fantastic (thank you, Chef Demer!) we went back several times for dinner and breakfast. The food, atmosphere and service were top notch, all the way!

The restaurant is up on the hill near the huge castle in Lisbon (in the Alfama district), and I TOTALLY recommend it, if you’re ever fortunate enough to be in Lisbon.

One of the breakfasts I ordered was an overnight oats bowl (seen below), and I REALLY enjoyed it, especially with all the fresh fruit on top! This dish was presented in a different way then I usually serve overnight oats, but their use of colorful fresh fruit and granola on top got my attention and INSPIRED me!

I’ve made overnight oats so many times, over the years, and have posted quite a few of the recipes here on my blog. Typically I make them in small canning jars, with a small amount of chopped fruit mixed into the oats. That way they are very portable and convenient to have around!

However, after enjoying my fantastic breakfast at this restaurant I was determined to “up my game” a bit, and that’s how I ended up with this simple, tasty recipe!

While this version may not be as “stunningly beautiful” as the chef-created dish I was served at the restaurant, it sure looks good and tastes great! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Oats For Their Overnight Chill

Any time you make “overnight oats” you will need to remember that the oats must “soak” overnight in the refrigerator, so PLAN AHEAD!

For each serving you will need old-fashioned oats, chia seeds, ground cinnamon, milk, and real maple syrup (or honey). You will also need fresh sliced fruit to put on top of the  oats before serving the next morning.

To prepare this dish, place oats, chia seeds, and ground cinnamon into a bowl (use a separate bowl for each serving).

Refrigerate The Oats Overnight

Stir in milk and maple syrup (or substitute honey), until all ingredients are very well combined. Cover the bowl securely with plastic wrap, then place it in a refrigerator overnight.

As the oats soak in the milk and seasonings overnight, they absorb a lot of liquid, so overnight refrigeration time is necessary, for soft and creamy oats and chia seeds (which have lots of fiber and help to fill you up).

Top The Oats With Fresh Fruit And Granola

In the morning, before you serve the overnight oats, prepare the fresh fruit to display on the surface of the oats. I use half a small banana (thinly sliced), a few thinly sliced fresh strawberries, and about 15 fresh blueberries.

If you have homemade (or store-bought) granola, I recommend adding a couple Tablespoons to the top of the oats as well. They add a wonderful crunch to this dish!

Give the oats a good stir, then decoratively place the sliced fruit and granola over the surface of the oats. This give this breakfast good visual appeal and lots of color, because “we eat with our eyes first”, right?

Serve And Enjoy The Overnight Oats Fruit Bowl

I once had a reader ask me if the fruit get “weird” or “mushy” when you heat the oats up after overnight refrigeration, which is when I realized some folks have never eaten overnight oats before.

So in case you didn’t know… you EAT THE OVERNIGHT OATS FRUIT BOWL COLD!!! Yep… after topping the oats with fruit, you just dig in! The soft and creamy overnight oats are surprisingly good when eaten cold!

Serve the overnight oats fruit bowl and enjoy the soft creamy oats, sweet fresh fruit, and crunchy granola! All these individual components combine for a delicious, filling, enjoyable, and hearty breakfast!

I love having an overnight oats fruit bowl for breakfast, and feel confident you will, too! It’s a wonderful way to start the day, and always keeps me full until lunch time!

I hope you have the opportunity to try this simple breakfast! This recipe, as written below is enough for one serving, but the recipe can EASILY be doubled, tripled, etc. to meet your needs.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day.

Looking For More OVERNIGHT OATS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious overnight oats recipes you might enjoy checking out, including:

• Apple Cinnamon Overnight Oats
• Chocolate Banana Overnight Oats
• Peach Cobbler Overnight Oats
• Blueberry Cinnamon Overnight Oats
• Strawberry Coconut Overnight Oats

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Overnight Oats Fruit Bowl

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time (inactive overnight)

8 hrs

Total Time

8 hrs 10 mins

 

Make a delicious Overnight Oats Fruit Bowl for breakfast! Maple cinnamon oats are topped with bananas, blueberries, strawberries and granola.

Category: Breakfast

Cuisine: All Cuisines

Keyword: overnight oats fruit bowl

Servings: 1

Calories Per Serving: 492 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Overnight Oats:

• ½ cup old-fashioned oats uncooked
• 1 Tablespoon chia seeds
• ½ teaspoon ground cinnamon
• 1 teaspoon real maple syrup (can substitute honey)
• ½ cup milk (I use 1%)

For Topping: (estimates- use fresh fruit or combinations you enjoy!)

• ¼ cup granola **See NOTE below
• ½ small banana thinly sliced
• 3 medium strawberries de-stemmed, cored, thinly sliced
• 15 fresh blueberries

US Customary - Metric

Instructions

1. Place oats, chia seeds, and cinnamon into a bowl (use a separate bowl for each serving).

2. Stir in milk and maple syrup (or honey), until all ingredients are well-combined.

3. Cover the bowl securely with plastic wrap, then refrigerate overnight (at least 8 hours).

4. In the morning, give the oats a good stir, then decoratively place the sliced fruit and granola on top of the oats.

5. Serve immediately (while still cold), and enjoy!

Recipe Notes

NOTE: If you do not wish to use granola on top, consider using chopped walnuts or sliced almonds for the additional "crunch"!

Nutrition Facts

Overnight Oats Fruit Bowl

Amount Per Serving (1 g)

Calories 492 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 5g

Monounsaturated Fat 3g

Cholesterol 6mg2%

Sodium 62mg3%

Potassium 769mg22%

Carbohydrates 81g27%

Fiber 13g54%

Sugar 26g29%

Protein 16g32%

Vitamin A 285IU6%

Vitamin C 27mg33%

Calcium 299mg30%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!

I don’t know about you, but every now and then I love French toast for breakfast! It’s not something we have often, but when we do… YUM!

Over the years I’ve made many varieties and flavors of baked French toast and “regular” ol’ French toast! Today I want to share a recipe I created for a Blackberry Apple French Toast Bake!

What I enjoy about this recipe (besides the taste) is that it’s easy to prepare the night BEFORE I want to serve it for breakfast. I mix it together, refrigerate it overnight and then bake it the next morning. This is a simple and absolutely DELICIOUS breakfast! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Bread And Fruit

Coat the bottom and sides of a 10″ x 8″ baking dish with softened or melted butter. Place cubes of slightly stale day old bread over the bottom of the dish in an even layer.

The type of bread really doesn’t matter too much. I typically use French or sourdough bread, but have also used white bread to make baked French toast.

TIP: The most important thing about the bread you use is you don’t want the bread to be fresh or it will turn into a soft “mush” while soaking. It is important to use “stale bread” to retain the structure of the bread cubes.

Add blackberries (fresh OR frozen, unthawed) on top of the bread, distributing them evenly. The next thing to do is evenly spread peeled, cored and cubed apple pieces on top of the blackberries. 

NOTE: When I made it this time, I was able to use fresh, juicy blackberries I picked in our backyard. You CAN use FROZEN blackberries if that’s what you have available, but do NOT thaw them before adding them to the dish.

Prepare The Egg Filling

Place eggs, milk, granulated sugar, vanilla extract and ground cinnamon in a medium bowl. Use a whisk to mix these ingredients, until they     are fully combined. This is the egg filling for the French Toast bake.

Soak And Refrigerate

Slowly pour the egg filling over the top of the bread and fruit, covering as much of the surface as possible, for best results.

Use the back of a large spoon to gently press down on the bread and fruit in order to moisten them with the egg filling. The filling will not cover them, but try to get as much of the bread and fruit pressed down into the liquid as possible, for best results.

Tightly cover the baking dish with plastic wrap or foil, then place the dish in a refrigerator to chill and “soak” overnight (at least 8 hours). The bread will soak up most of the liquid while it chills.

Bake The French Toast

After it refrigerates overnight, take the baking dish out and let it sit at room temperature for 30 minutes BEFORE popping it in the oven. While it comes to room temperature, preheat your oven to 350°F.

Remove the plastic wrap (or foil), and then bake the French toast at 350°F. for 45-50 minutes. When done, the Blackberry Apple French Toast Bake should be golden brown and the egg filling should be set in the middle.

Remove the baking dish from the oven and let the French toast cool slightly before slicing it into 9 portions for serving.

Serve The Blackberry Apple French Toast Bake

Place each serving on a plate, and sift powdered sugar on top. This “garnish” is optional, but it is a nice touch that makes the French toast look and taste great, too!

You can also drizzle maple syrup on top of each serving for added sweetness, if desired. Serve warm, and enjoy this delicious breakfast treat!

I hope you have the opportunity to try this recipe, and trust you will enjoy it as much as we do! It’s a delicious breakfast (with 9 servings), so it’s a perfect choice for a large family, holidays or when you have extra guests.

Thank you so much for visiting my website, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More FRENCH TOAST RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of French Toast recipes to choose from, including:

• Classic French Toast
• Baked Eggnog French Toast
• Apple Pecan French Toast Cups
• Chocolate Chip Orange French Toast
• Blueberry French Toast Cups

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Blackberry Apple French Toast Bake

Prep Time

10 mins

Cook Time

45 mins

Overnight Refrigeration (inactive prep)

8 hrs

Total Time

8 hrs 55 mins

 

Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!

Category: Breakfast

Cuisine: All Cuisines

Keyword: blackberry, apple, French toast

Servings: 9

Calories Per Serving: 492 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon butter melted or soft
• 5 cups day old bread cut in bite-size cubes
• 1¼ cup blackberries fresh OR frozen (do NOT thaw)
• 1 medium apple peeled/cored/ cut in bite-size cubes

For Egg Filling:

• 5 large eggs
• 1½ cups milk
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

For Serving: sifted powdered sugar and/or maple syrup

US Customary - Metric

Instructions

1. Coat bottom and sides of a 10" x 8" baking dish with soft or melted butter. Place bread cubes in an even layer on the bottom of the dish.

2. Add blackberries (fresh OR frozen, unthawed) on top of the bread, spreading them evenly. Spread apples on top of the blackberries.

3. Place eggs, milk, sugar, vanilla and cinnamon in a medium bowl; whisk/mix until fully combined.

4. Pour egg filling over bread/fruit, covering as much of the fruit/bread as possible. Use the back of a large spoon to gently press down on bread/fruit to moisten them with liquid. Liquid will not cover them, but get as much bread/fruit as possible saturated in the liquid. Tightly cover dish with plastic wrap or foil; refrigerate overnight (at least 8 hours).

5. In morning, remove dish from fridge; let sit at room temp. 30 minutes BEFORE baking. While it sits, preheat oven to 350°F. Bake (uncovered) at 350°F. for 45-50 minutes, until golden brown on top and egg filling is set in the middle.

6. Remove from oven; let cool slightly before slicing it into 9 portions. If desired, sift powdered sugar on each piece and/or drizzle with maple syrup. Serve warm.

Recipe Notes

TIP: The most important thing about the bread you use is you don't want the bread to be fresh or it will turn into a soft "mush" while soaking. It's important to use "stale bread" to retain the structure of the bread cubes.

Nutrition Facts

Blackberry Apple French Toast Bake

Amount Per Serving (1 g)

Calories 492 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 109mg36%

Sodium 687mg30%

Potassium 342mg10%

Carbohydrates 81g27%

Fiber 7g29%

Sugar 24g27%

Protein 19g38%

Vitamin A 323IU6%

Vitamin C 5mg6%

Calcium 239mg24%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!