greek yogurt

First, before you get any further – I should note that the title of this recipe may be confusing. These are not made with peach yogurt. Could they have been? Yes, but I made them with Greek yogurt and added peaches. Ok… now that that’s shared, I can get started with this recipe.

Here we are, back at school and back with another muffin recipe. This week as I was preparing snacks for the kids’ lunches, I made some mini banana muffins again, and, realizing I had a surplus of nectarines and peaches that were starting to go bad, I decided to make these peach muffins. Yes, we bake a lot of muffins, but they are such an easy snack inside or outside of school!

As usual, I’m not claiming these are the healthiest recipe. But they’re homemade, have white whole wheat flour and plain Greek yogurt, so I feel good about my kids having these every so often. And they’re easy to make, store and transport, so they really are a win for a back-to-school snack.

Peach Yogurt Muffins

Makes 12

Here’s what you need:

2 cups white whole wheat flour
2 tsp baking powder
½ tsp baking soda
⅛ tsp salt
½ cup sugar
1 cup Greek yogurt (plain or lightly flavored; lemon works wonderfully!)
½ cup avocado oil
2 eggs
1 Tbsp vanilla
1 Tbsp milk
1½ to 2 cups fresh chopped peaches (nectarines are a great substitute)
Optional: cinnamon-sugar for topping

Here’s what you do:

Preheat oven to 350°F. Prepare a 12-cup muffin tin by spraying with cooking spray or lining with baking cups. I like to use a silicone muffin tin.
In a large bowl, mix together the flour, baking powder, baking soda, and salt.
In a separate bowl, mix the Greek yogurt, avocado oil, eggs, vanilla and milk until smooth. Stir in the sugar.
Add the wet mixture to the dry ingredients and stir until just combined — do not overmix.
Fold in the chopped peaches, gently stirring until evenly distributed.
Divide the batter evenly among the muffin cups. If desired, sprinkle the tops with cinnamon-sugar.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool before enjoying.

These store well in the fridge for about 5 days, but like most muffin recipes, I like to keep them in the freezer and take them out the night before enjoying them. I pack 1 in my kids’ backpacks, still frozen, the night before and they’re defrosted and ready-to-eat by their snack time the next day!

Some questions for you:

Do you like peaches or nectarines more? When I was younger, I preferred nectarines. Now I like them both and tend to buy more peaches!
What kind of yogurt do you buy?

It has been a while since I’ve written a Meatless Monday post – and I don’t know why! I’ve had a few meatfree meals lately, but I haven’t taken the time to truly capture them and write down a recipe and then post them.

So, today’s meatless post is a meal you can enjoy for breakfast. Overnight oats! I make these sometimes when I’m craving something other than my typical egg white and spinach and veggies for breakfast and have been asked how I make them. The answer? It’s always different. There are so many ways to make them. It depends on what ingredients I have. So here you go – a standard overnight oats recipe for you to enjoy and it’s adaptable so you can add or remove the toppings as you please!

Easy Overnight Oats - icrashedtheweb

Here’s what you need:

½ cup old-fashioned rolled oats
⅓ cup yogurt (for this recipe, I used plain Greek yogurt)
½ cup milk (unsweetened vanilla almond milk is my favorite, but I didn’t have any on hand so I used regular milk)
1-2 teaspoons your favorite nut butter (I love almond, peanut and sun butter!)
1-2 teaspoons Chia seeds
1-2 teaspoons honey
To top your oats (wait until you’re ready to eat to add these): fruit (I like 1/2 banana, blueberries, nuts and more nut butter)

basic overnight oats ingredients

Here’s what you do:

Combine oats, yogurt, milk, nut butter, chia seeds and honey in a 10-12 ounce jar. Stir with a spoon or shake until everything is pretty combined.
Let sit in fridge overnight or at least 7-8 hours. When ready do serve, add toppings! I love adding some freshly sliced banana, blueberries, a few nuts and even more nut butter.
Enjoy a hearty and delicious breakfast. Or snack. Or dessert. I’m not judging!

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Isn’t that easy? Some modifications I’ve enjoyed include:

Adding more milk and less yogurt for a less tangy and less thick oatmeal.
Adding some diced banana to the oats in the overnight version and peanut butter. Then topping with more banana and more peanut butter for a peanut butter and banana oats.
Adding PB2 or another powdered peanut butter before mixing for a more peanut buttery flavor.
Adding dried fruit or coconut to the top when it’s ready to serve
Adding flax seed (1-2 teaspoons) for some extra fiber/grit/texture.
Topping my oats with more oats (meaning: homemade granola) or a few mini chocolate chips if you’re feeling ambitious.

That’s one of the things I love about overnight oats – in addition to being super easy and not at all time consuming, the possibilities really are endless!

Some questions for you:

Do you like overnight oats? What’s your favorite combination?
What’s your go-to breakfast?

Disclosure: While I was not compensated for this post, some of the product (nut butter, oats) was provided to me by Swanson Health. My views and comments are solely my own and do not represent those of Swanson. AND I’ll likely be doing a giveaway so you can get some goodies too, soon 🙂

For more Meatless Monday posts, check out some of my past recipes or visit the linkup below! I’m linking up with Sarah and Confessions of a Mother Runner .