Make Raspberry Coconut Overnight Oats, a tasty breakfast with oats, Greek yogurt, raspberries, almonds, coconut, etc. Make ahead-chill-enjoy!

Today I want to share a simple recipe for overnight oats that are easy to prepare and taste wonderful! I adapted this recipe from one I found in a Kindle book I own and really love it.

If you’ve never made overnight oats before, don’t worry, because the process is EASY! The most important thing is that you make them and refrigerate them the night before you want to enjoy them, so plan ahead.

I use pint-sized canning jars for them and always make a couple jars at a time to have around for a quick breakfast treat. Here’s how to make raspberry coconut overnight oats.

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

First Step- Toast The Almonds

Before filling the jars, you will need to lightly toast chopped, raw almonds. No… you do NOT put the almonds in a toaster to do this (in case you’re wondering) … ha ha!

Roughly chop the almonds and place them in a small “dry” skillet (no oil, no butter, etc.) over medium heat. Stir the almonds while they “toast” until they become fragrant and slightly browned.

This step only takes about 3-4 minutes. When they’re done, transfer the almonds to a paper towel and let them cool COMPLETELY before adding them to the jars.

Make The Raspberry Coconut Overnight Oats

When you make raspberry coconut overnight oats, you will add all of the ingredients to your jars (or covered containers) and then combine.

The order doesn’t really matter too much (except for adding the raspberries AFTER the other ingredients have all been combined). You don’t want to squish them!

My photos below will reflect how it looks when I make these overnight oats and I am including them so you can see each addition in hopes it provides a visual.

First, I add uncooked old-fashioned oats to each jar, then top it with chia seeds (shown below). Chia seeds will expand overnight in the added liquid and will help make this a very filling meal.

Milk, shredded coconut (sweetened or unsweetened) and a small amount of raspberry jam are added to each jar.

I make my own raspberry jam, but any brand of raspberry jam can be used. The raspberry jam helps to lightly sweeten the overnight oats.

Next, plain unsweetened Greek yogurt and the cooled, toasted almonds are added. Grab a spoon and then stir to mix all the ingredients together.

This step is important to ensure the ingredients are completely combined and to incorporate the thick yogurt and jam into the oats and milk mixture.

Last Step Before Refrigeration

The final step before refrigerating the oats overnight is to add about 4 raspberries to each jar. You can use fresh or frozen raspberries for this.

If you use frozen raspberries, be sure to use unsweetened ones and put them in the jar still frozen (shown below). They will thaw overnight and will be perfect the next morning!

Gently press the raspberries down into the oat mixture in each of the jars, so they are submerged (shown in the second photo below).

Screw on a lid or place an airtight seal on the jars of overnight oats and refrigerate them overnight (a minimum of 8 hours is recommended).

The photo below shows a side view of one jar full of the overnight oats right before they are covered and refrigerated overnight.

Add Optional Toppings If Desired 

Once the overnight oats have been refrigerated overnight, they should have thickened considerably and are now ready to be eaten and enjoyed cold.

If you want to add (optional) toppings to them before eating, I suggest adding a little bit more toasted almonds, coconut and 2-3 raspberries on top.

This “garnish” looks great for serving, but it is completely optional. I have included the photo below to show how it would look for serving.

Grab a spoon and dig into a jar of Raspberry Coconut Overnight Oats. I am confident you will enjoy the many flavors and textures in this simple, scrumptious treat!

The overnight oats will fill you up and will also satisfy your taste buds. It is a quick and ready to go breakfast for busy mornings.

Raspberry Coconut Overnight Oats are also very portable, if packed in a canning jar with a lid. Take them to work with you (and refrigerate) for a convenient meal at break time or an afternoon snack!

I hope you have the opportunity to make these delicious raspberry coconut overnight oats. I love the convenience of having a couple jars “ready to go” in our refrigerator for an easy, quick breakfast!

This recipe can easily be doubled or tripled to meet the needs of your family, and overnight oats can be stored for up to 3-4 days in your refrigerator!

Thanks 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 recipes for overnight oats to choose from, including:

• Apple Cinnamon Overnight Oats
• Chocolate Banana Overnight Oats
• Blueberry Cinnamon Overnight Oats
• Overnight Oats Fruit Bowl
• Peach Cobbler 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.
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Recipe adapted from the Kindle book: “5-Ingredient Cooking for Two: 100 Recipes Portioned for Pairs”, by Robin Donovan, published in 2020 by Rockridge Press

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Raspberry Coconut Overnight Oats

Prep Time

10 mins

Cook Time

0 mins

Refrigeration (inactive prep)

8 hrs

Total Time

8 hrs 10 mins

 

Make Raspberry Coconut Overnight Oats, a tasty breakfast with oats, Greek yogurt, raspberries, almonds, coconut, etc. Make ahead-chill-enjoy!

Category: Breakfast

Cuisine: All Cuisines

Keyword: raspberry coconut overnight oats

Servings: 2

Calories Per Serving: 341 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Two Jars (Measure HALF the amount into each container):

• 1 cup old fashioned oats (uncooked) =½ cup per jar
• 1½ cups low-fat milk =¾ cup per jar
• 3 _Tablespoons plain Greek yogurt = 1½ per jar
• 2 _Tablespoons shredded coconut = 1 Tbsp. per jar
• 1½ _Tablespoons toasted chopped almonds = ¾ Tbsp. per jar
• 1 Tablespoon raspberry jam
• 2 teaspoons chia seeds = 1 tsp. per jar
• 6 raspberries (fresh or frozen) = 3 per jar

OPTIONAL Toppings (For EACH pint jar)

• 1 teaspoon shredded coconut
• 1 teaspoon toasted chopped almonds
• 2-3 raspberries

US Customary - Metric

Instructions

Toast Almonds:

1. Roughly chop almonds. Put them in a "dry" skillet (no oil, butter, etc.) over medium heat. Stir almonds while they "toast" until they become fragrant and slightly browned (3-4 minutes). When done, transfer almonds to a paper towel. Set aside; cool completely before adding to jars.

Make Oats (use two, 1-pint jars):

1. Add oats to the jar; top with chia seeds. Add milk, shredded coconut, raspberry jam, Greek yogurt and cooled, toasted almonds. Stir to combine ingredients, making sure thick yogurt and jam are fully incorporated into the mixture.

2. Add 4 raspberries to each jar. You can use fresh or frozen raspberries. *If using frozen raspberries (unsweetened); add them to the jar frozen. Gently press raspberries down into the oat mixture, until they're submerged in the liquid.

3. Place a lid or an airtight cover on the jars; refrigerate overnight (a minimum of 8 hours). Serve cold the next morning with (optional) toppings. Can store (covered) in refrigerator for up to 3-4 days. Enjoy!

Recipe Notes

NOTE: Optional toppings for the overnight oats are not included in the caloric calculation.

Nutrition Facts

Raspberry Coconut Overnight Oats

Amount Per Serving (1 serving (no toppings))

Calories 341 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 15mg5%

Sodium 117mg5%

Potassium 476mg14%

Carbohydrates 49g16%

Fiber 6g25%

Sugar 18g20%

Protein 14g28%

Vitamin A 184IU4%

Vitamin C 1mg1%

Calcium 287mg29%

Iron 2mg11%

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

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

Want a quick and easy breakfast? Make a yummy fruit and granola parfait with fresh fruit, crunchy granola and creamy vanilla yogurt!

If you are looking for a delicious breakfast treat, may I suggest making a fruit and granola parfait? It is a quick and easy dish to pull together using vanilla yogurt, fresh fruit (of your choice), and granola.

You can use purchased or homemade granola (with or without raisins) which makes it very convenient, especially on busy mornings!

I’ve been making these simple breakfast parfaits for years and years and often serve them to out of town guests when they stay with us. They are always a big hit!

The recipe I am sharing today will yield ONE fruit and granola parfait, but it is super easy to double or triple the recipe (or change the fruit used) to meet your needs. 

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

Make The Parfait In Layers

If you have a nice decorative serving “glass” or ice cream sundae glass (shown below), I recommend using it because it will look really nice for the presentation.

The fruit and granola parfait looks good when you can look through the clear glass and see the different layers inside. You can always use a pretty bowl, too, if that’s what you have!

Make the first layer by spooning one-third of the low-fat vanilla yogurt into the bottom of the glass. Top that with some of the granola (with or without raisins) to cover the yogurt layer.

Next, add a layer of fresh fruit (your choice of fruit). I use about a third of the amount of fruit for this layer and for the parfait shown below, I used fresh peaches, raspberries and blueberries.

Second Layer

Repeat the layers once again, starting with the vanilla yogurt. Use just enough yogurt to cover the fruit, then continue adding granola, then fruit for the second layer.

Finish creating the fruit and granola parfait by repeating the layers one last time. Yogurt, granola and then fruit. Sprinkle a bit more granola on top and that’s it!

You just made a beautiful fruit and granola parfait to enjoy for breakfast! Grab a spoon and dig in!

Enjoy Other Fruits With Your Parfait!

You can use other fruits when they are in season, because the fruit and granola parfait tastes best when you use fresh fruit (not frozen of thawed).

Fresh peaches are delicious and when using them, I lightly sprinkle each yogurt layer with a small amount of ground cinnamon. It’s yummy!

Strawberries are another option to use for this delicious breakfast (shown below). You can never go wrong with this one because they can be found in most grocery stores year-round.

Enjoy The Fruit And Granola Parfait

Now it’s time to sit back and enjoy the fruit and granola parfait! I love the crunch of the granola, the creaminess of the sweet vanilla yogurt and of course the fresh fruit in every bite.

I really think you are going to enjoy this simple breakfast because it is SIMPLE, QUICK and DELICIOUS!

I hope you have the chance to make a fruit and granola parfait for yourself AND trust you will also make more of them for those you love!

Of course, I hope you will also take this “basic” recipe and make it your own by changing or adding ingredients (nuts, other fruits or flavors of yogurt) to satisfy your personal taste.

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
• Avocado Toast and Egg
• Buttery Bisquick Biscuits
• Apple Pecan French Toast Cups
• Florentine Eggs and Bacon

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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Fruit and Granola Parfait

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

 

Want a quick and easy breakfast? Make a yummy fruit and granola parfait with fresh fruit, crunchy granola and creamy vanilla yogurt!

Category: Breakfast

Cuisine: All Cuisines

Keyword: fruit and granola parfait

Servings: 1

Calories Per Serving: 398 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5.3 ounces low-fat vanilla yogurt =1 small container
• ½ cup granola with or without raisins
• ⅓ cup fresh raspberries
• ⅓ cup fresh peaches peeled, cut in 1" cubes
• ⅓ cup fresh blueberries

Instructions

1. Make the first layer by spooning one-third of the yogurt into the bottom of the glass. Top with some granola (with or without raisins), enough to cover the yogurt layer. Next, add a layer of fresh fruit (your choice of fruit). Use about one third of the fruit for this layer.

2. Repeat layers again, starting with the yogurt. Use one-third of the yogurt to cover the fruit, then continue adding granola, then more fruit for the second layer.

3. Finish by repeating the layers one last time, with yogurt, granola and then fruit. Sprinkle a tiny bit more granola on top, then serve and enjoy!

Recipe Notes

NOTE#1: The caloric calculation was made by using a combination of 3 fruits: peaches, blueberries and raspberries (as written in recipe card). Your choice of fruit may vary the total calories slightly.

NOTE #2: Use a total of 1 cup of fruit (singular or combination of fruits) for one parfait.

Nutrition Facts

Fruit and Granola Parfait

Amount Per Serving (1 parfait)

Calories 398 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 107mg5%

Potassium 490mg14%

Carbohydrates 76g25%

Fiber 9g38%

Sugar 42g47%

Protein 14g28%

Vitamin A 272IU5%

Vitamin C 23mg28%

Calcium 292mg29%

Iron 2mg11%

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

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

Egg Topped Cheesy Grits is an easy, filling breakfast made in minutes using quick cooking grits, cheddar cheese, green onions and spices.

Today I want to share a delicious breakfast recipe for egg topped cheesy grits. Grits are a true staple in traditional Southern cooking. They are filling, taste great and are easy to make!

Grits are made for the public by grinding dried corn or hominy through a mill into various grind sizes (similar to coffee grinding!).

The corn or hominy kernels are hulled, dried, ground and then sold in grocery stores as “instant” grits, “quick cooking” grits and “regular stone-ground” grits, depending on the grind.

Why I Like This Quick Recipe

One reason this is a quick breakfast to make is because the recipe calls for “quick cooking” grits as opposed to the more traditional stone ground grits.

Quick cooking grits take only 5-6 minutes to cook (they’re ground smaller, so they cook faster). Standard stone ground grits are a larger grind, so they take about 30-45 minutes to cook.

That makes this an easy and convenient way to enjoy grits, especially if you don’t have a lot of time to make breakfast. Here’s how to make egg topped cheesy grits using the quick cooking variety.

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

Cook The Grits

To make quick cooking grits, first bring 1 cup of water and a pinch of salt to a boil in a medium saucepan over medium-high heat.

Once boiling, slowly stir or whisk in ¼ cup of quick cooking grits until combined. Reduce the heat down to LOW and put a lid on the pan.

The amount of grits used (¼ cup) will yield one cup once cooked, which is the amount you’ll need for one serving.

This recipe can easily be doubled or tripled to meet your needs, but you may need to adjust the cooking time as necessary for a larger number of grits!

Cook the grits, stirring them occasionally for about 5-6 minutes. If you prefer thicker grits, simply cook them just a bit longer.

After the grits have cooked for 4 minutes, add garlic powder and thinly sliced green onions to the saucepan, reserving some green onions for garnishing the grits before serving.

Stir until the green onions and garlic powder have been incorporated into the grits. You can see in the photo below that a lot of the liquid has already been reduced at this point.

Add The Cheese

Once the grits have finished cooking, add grated sharp cheddar cheese to the saucepan. Using sharp cheddar produces a stronger cheese flavor, but if you don’t have it, substitute mild cheddar.

Stir well to combine the cheese and grits, stirring often until all the cheese has melted and been fully incorporated.

Take a quick bite and add more salt and/or black pepper, if desired (to suit your personal taste). Cover the grits and keep them hot off of the heat.

Fry The Egg

Now you will need to quickly fry a large egg to serve on top of the cheesy grits. Fry the egg to your preference of “done-ness” using oil or butter.

When I make this dish, I fry the egg in a small skillet with a tiny amount of butter until it is cooked “over easy” because I like it to run into the grits a but when cut.

Season the fried egg with salt and pepper if desired, to suit your taste. Once the egg is finished cooking, it’s time to serve this hearty breakfast dish.

Serve The Egg Topped Cheesy Grits

To serve, spoon the cheesy grits into a serving bowl. Use a spatula to transfer the egg on top of the grits.

Sprinkle the reserved sliced green onions on top of the egg topped cheesy grits and serve immediately, while hot.

Enjoy the egg topped cheesy grits! Whenever I make this, I find it to be quite delicious AND it is a very filling dish for breakfast.

As you can see from the second photo below, this yummy breakfast was gobbled up… completely! It REALLY tastes great!

I hope you have the opportunity to make egg topped cheesy grits for your own breakfast and trust you’ll enjoy this dish, as well.

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 large variety of delicious breakfast recipes to choose from, including:

• Chocolate Chip Bagels
• Banana Streusel Coffeecake
• Egg, Bacon and Veggie Scramble
• Fruit and Granola Parfait
• Blueberry Lemon Muffins

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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Egg Topped Cheesy Grits

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Egg Topped Cheesy Grits is an easy, filling breakfast made in minutes using quick cooking grits, cheddar cheese, green onions and spices.

Category: Breakfast

Cuisine: All Cuisines

Keyword: egg topped cheesy grits

Servings: 1

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup water
• 1 pinch salt
• ¼ cup quick cooking grits
• 1 stalk green onion (green/white parts) thinly sliced *DIVIDED USE
• ⅛ teaspoon garlic powder
• ⅓ cup sharp cheddar cheese (grated)
• butter or oil for frying egg* *Your personal preference
• 1 large egg

Salt/Pepper for Egg (if desired) and Reserved Green Onion Slices (for garnish)

Instructions

1. Bring water and salt to a boil in a medium saucepan on medium-high heat. Once boiling, slowly stir in quick grits until combined. Reduce heat to LOW; put a lid on the pan. Cook the grits, stirring occasionally for 5-6 minutes. After grits have cooked for 4 minutes, add garlic powder and thinly sliced green onions. Stir until combined. TIP: Set aside some green onions to use as a garnish before serving.

2. Once grits are done, add grated sharp cheddar cheese. Stir well to combine the cheese and grits, stirring often until all the cheese has melted and been incorporated. Taste grits; add more salt and/or black pepper, if desired. Cover the pan and keep grits hot (off the heat).

3. Fry egg in a small skillet (in oil or butter) until it is cooked to your preference. Season egg with salt and pepper, to suit your taste.

4. To serve, Spoon hot, cheesy grits into a serving bowl. Use a spatula to transfer the egg on top of the hot grits. Sprinkle remaining green onions on top; serve immediately. Enjoy!

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

Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

For a while now, avocado toast has been getting lots of publicity and is the new “cool”, go-to breakfast for many people. It took me a long time to even want to try it, but once I did, I realized how delicious (and nutritious) it actually is and have made it quite a number of times.

Did you know avocados are a nutrient dense “fruit” (they are classified botanically as a “fruit”, due to their seed and the plant they grow on!). They are high in fiber and “good, healthy” monounsaturated fat, which tends to make you feel full for a longer amount of time. 

Avocados also contain potassium (for regulating blood pressure) and Vitamins A, B and C. They also taste good, so I do see why people love to spread it all over their morning toast!

The recipe I am sharing today is the simple way I make avocado toast and egg, but there are many variations or spices you can use to suit your own taste! Here’s how to make it.

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

Prepare the Seasoned Avocado Mixture

Cut a ripe avocado in half and remove the pit. For this recipe (1 serving) you will only need HALF an avocado (I used the other half so my husband could have some “plain” avocado toast.

Place the avocado in a small bowl and season it with salt, pepper, garlic powder and a pinch of red pepper flakes. Use a fork to mash it all up until it is fairly smooth.

Once the avocado is mashed and seasoned well, it is ready to be used. This mashed avocado mixture is at its best if used within 3-4 minutes after mashing.

TIP: If the avocado mixture needs to sit for more than 10 minutes before using, add a squeeze of fresh lemon juice to the avocado and stir it in, to keep the green color “fresh” looking.

Fry The Egg

Spray a skillet with non-stick spray or melt a small amount of butter (about ½ tsp.) on medium heat. Crack an egg into the hot skillet and fry it, until it reaches your preferred “doneness”. If desired, lightly season the egg with salt and pepper.

For this recipe I don’t flip the egg over but instead cook it for a minute or so until the bottom egg white is set. Then I put a see-through lid on the skillet and continue cooking until the yellow yolk is cooked to my preferred “doneness”.

OPTIONS: I’ve seen other people place scrambled eggs or a sliced, hard-boiled egg on top of the avocado mixture, but an over-medium fried egg on top is still my favorite way to enjoy this dish.

Make The Toast While the Egg Cooks

While the egg is cooking, pop a slice of multi-grain bread in the toaster. Cook it until it is crispy and browned. Try and time the toast to be done about the same time the egg is done to your liking!

Time To Assemble This Breakfast! 

Place the piece of warm toast onto your serving plate. Generously spread the mashed avocado mixture on top of the toast. 

Use a spatula to carefully transfer the fried egg on top of the avocado toast. Garnish with a few more red chili flakes, if desired (optional).

Serve The Avocado Toast And Egg

Now it’s time to serve and enjoy this simple, yummy meal! We love having fresh berries or other fruit served along with this dish, so this time we had fresh blackberries and raspberries!

If you make your egg “over medium” or “over easy”, pierce the yolk with a fork and let the egg yolk spread over the egg and toast. Use a fork to cut up and eat the avocado toast and egg.

This breakfast is really colorful and it’s delicious, too! I hope you like it, as well. Don’t forget that it’s super easy to double, triple or quadruple this simple recipe to meet your needs. 

I hope you have the opportunity to make avocado toast and egg for yourself or for those you love! It is a flavorful, wonderful breakfast and I trust you will enjoy it.

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 delicious breakfast recipes to choose from, including:

• Bacon Broccoli Quiche
• Egg, Bacon and Veggie Scramble
• Homemade Blueberry Pancakes
• Egg Topped Cheesy Grits
• Chocolate Chip Muffins

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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Avocado Toast and Egg

Prep Time

7 mins

Cook Time

0 mins

Total Time

7 mins

 

Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

Category: Breakfast

Cuisine: All Cuisines

Keyword: avocado toast and egg

Servings: 1

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ ripe avocado
• ⅛ teaspoon garlic powder
• 1 tiny pinch red pepper flakes
• salt and pepper, to taste
• 1 slice whole grain bread toasted
• 1 large egg fried to desired doneness

Options for skillet (for frying egg): use non-stick cooking spray or ½ tsp. butter

US Customary - Metric

Instructions

1. Cut a ripe avocado in half; remove the pit. You need HALF an avocado for 1 serving. Scoop avocado into a bowl, season with salt, pepper, garlic powder and red pepper flakes. Use a fork to mash it until it's fairly smooth. Avocado mixture is at its best when used within 3-4 minutes after mashing. TIP: If avocado needs to sit more than 10 minutes before using, stir in a squeeze of fresh lemon juice.

2. Spray a skillet with non-stick spray or melt ½ tsp. of butter on medium heat. Crack egg into the hot skillet and fry it, until it reaches your preferred "doneness". If desired, season egg lightly with salt/pepper. For this recipe I don't flip the egg but cook it for 1-2 minutes until the egg white is set, then I put a see-through lid on the skillet and continue cooking until egg is at my preferred "doneness".

3. While egg cooks, pop bread in the toaster. Cook until crispy/browned. Try to time the toast to be done about the same time the egg is done!

4. To serve-Place toast on plate. Generously spread avocado mixture on top to cover. Use a spatula to transfer the fried egg on top of the avocado toast. If you make your egg "over medium" or "over easy", pierce the yolk with a fork; let the egg yolk spread. Use a fork to cut up and eat the avocado toast and egg. Enjoy!

Nutrition Facts

Avocado Toast and Egg

Amount Per Serving (1 g)

Calories 239 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 186mg62%

Sodium 875mg38%

Potassium 581mg17%

Carbohydrates 11g4%

Fiber 7g29%

Sugar 1g1%

Protein 9g18%

Vitamin A 713IU14%

Vitamin C 10mg12%

Calcium 44mg4%

Iron 2mg11%

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

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

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

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!

Why I KNEW I Had To Make These Waffles

The morning that we chose to have 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 each 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.
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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 you need more for your family.

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 old pancake syrup drizzled on top of the stack!

Any way you decide 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 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.
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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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!