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Roasted Sweet Potato, Beet and Apple Salad

Roasted Sweet Potato, Beet and Apple Salad

This super flavorful salad will be a perfect accompaniment to any meal. The sweetness of the roasted beets and the sweet potatoes, the the tang of balsamic vinegar, and the freshness of the greens makes for a perfect salad.
Adapted from spoonfullofflavor.com
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch, Salad, Side Dish
Cuisine American
Servings 4
Calories 257.3 kcal

Equipment

  • 1 cutting board
  • 1 knife
  • 1 roasting pan
  • 1 bowl

Ingredients
  

Salad

  • 1 medium sweet potato peeled and diced
  • 1 cup beets roasted and diced
  • 6 oz arugula or your choice of greens
  • 1 tsp olive oil
  • 1/4 cup farro uncooked, or quinoa or grain of choice
  • 1 medium apple diced, skin on
  • 1/4 cup cranberries dried
  • 1/4 cup feta cheese crumbled

Dressing

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 1 tsp Dijon mustard
  • 1 dash salt to taste
  • 1 dash pepper to taste

Instructions
 

Salad

  • Preheat oven to 425 degrees F. and line a baking sheet with parchment paper or foil.
  • Arrange sweet potatoes on the baking sheet and coat with oil and toss to coat.
  • Wrap each beet loosely with aluminum foil and bake along with the sweet potatoes.
  • Bake both for 25 minutes or until tender. Depending upon size, beets may require more cooking time.
  • Let the beets cool and remove from the foil and using a paper towel rub off the skin. Dice the beets.
  • While the veggies are baking, prepare the farro following the instructions on the package.
  • In a large bowl, toss together the cooked sweet potatoes, beets, farro, greens, and feta cheese. Tope with the dressing and toss to coat.

Dressing

  • Whisk together the olive oil, balsamic vinegar, maple syrup, salt and pepper.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Roasted Sweet Potato, Beet and Apple Salad
Amount per Serving
Calories
257.3
% Daily Value*
Fat
 
10.7
g
14
%
Saturated Fat
 
2.5
g
13
%
Sodium
 
203.4
mg
9
%
Potassium
 
571.4
mg
12
%
Carbohydrates
 
37.1
g
12
%
Fiber
 
6.7
g
24
%
Sugar
 
13.9
g
Protein
 
5.3
g
11
%
Vitamin A
 
9107.6
µg
1012
%
Vitamin C
 
12.4
mg
14
%
Vitamin D
 
0.04
µg
0
%
Vitamin K
 
54.1
µg
45
%
Calcium
 
150.5
mg
12
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beets, farro, salad, sweet potatoes
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Cabbage Orange Salad

Cabbage Orange Salad

Cabbage is in the brassica family, and is related to broccoli, cauliflower, Brussels sprouts, kale and collards. Cabbage is low in calories and fat free. It is a good source of potassium, riboflavin, vitamins K and C, and fiber. This is a great alternative to cole slaw.
Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 78.2 kcal

Equipment

  • 1 knife
  • 1 bowl

Ingredients
  

Salad

  • 4 cups cabbage red and green
  • 2 oranges peeled and cut into sections
  • 1 medium apple cored and diced
  • 1 cup cranberries or prunes cut into quarters
  • 1/2 cup scallions or 1 small only thinly sliced
  • 1/2 cup celery thinly sliced

Dressing

  • 1/4 cup orange juice concentrate frozen and then thawed
  • 1 tbsp vegetable oil
  • 2 tbsp apple cider vinegar or red wine vinegar
  • 1/4 tsp ground black pepper

Instructions
 

  • In a large bowl, whisk the orange juice concentrate, vegetable oil, vinegar and black pepper together with a fork.
  • Add the cabbage, oranges, apple, cranberries (or prunes) celery and scallions.
  • Toss to evenly coat.
  • Refrigerate until serving.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Cabbage Orange Salad
Amount per Serving
Calories
78.2
% Daily Value*
Fat
 
0.2
g
0
%
Saturated Fat
 
0.05
g
0
%
Sodium
 
18.2
mg
1
%
Potassium
 
328.2
mg
7
%
Carbohydrates
 
19.2
g
6
%
Fiber
 
4
g
14
%
Sugar
 
13.3
g
Protein
 
1.7
g
3
%
Vitamin A
 
336.5
µg
37
%
Vitamin C
 
63
mg
70
%
Vitamin K
 
56.9
µg
47
%
Calcium
 
53.9
mg
4
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cabbage, fruit salad, oranges
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Apple Broccoli Chickpea Salad

Apple, Broccoli, Chickpea Salad

Broccoli, pecans, cranberries, carrots and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!
Prep Time 20 minutes
Total Time 20 minutes
Course lunch, Salad, Side Dish
Cuisine American
Servings 6
Calories 206.2 kcal

Equipment

  • 1 knife
  • 1 cutting board
  • 1 bowl

Ingredients
  

Salad

  • 1 head broccoli chopped
  • 1 can chickpeas 15 oz
  • 2 cups apples diced
  • 1 cup carrots shredded
  • 1/3 cup green onions diced
  • 1/3 cup cranberries or raisins
  • 1/3 cup pecans or walnuts

Dressing

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp mustard brown or dijon
  • 1 tsp maple syrup
  • 1/4 avocado (optional)
  • 1 dash salt (to taste)
  • 1 dash pepper (to taste)

Instructions
 

  •  In a large bowl, add the chopped broccoli, chickpeas, apples, carrots, green onions, cranberries, and pecans.
  • Make the dressing by whisking together the vinegar, olive oil, mustard, maple syrup, salt and pepper. If using the avocado to make a creamy dressing, place all ingredients into a blender and blend until smooth.
  • Pour the dressing over the salad and toss to combine,

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Apple, Broccoli, Chickpea Salad
Amount per Serving
Calories
206.2
% Daily Value*
Fat
 
14.7
g
19
%
Saturated Fat
 
1.9
g
10
%
Sodium
 
66.6
mg
3
%
Potassium
 
528
mg
11
%
Carbohydrates
 
18.1
g
6
%
Fiber
 
5.7
g
20
%
Sugar
 
8.5
g
Protein
 
4
g
8
%
Vitamin A
 
4292.5
µg
477
%
Vitamin C
 
96.3
mg
107
%
Vitamin K
 
126.3
µg
105
%
Calcium
 
69.2
mg
5
%
Iron
 
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword apples, broccoli, chickpeas, salad
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Apple Carrot Muffins

Apple Carrot Muffins

These muffins are made with wholesome ingredients, they're moist, fluffy, and delicious. See how easy it is easy to make healthy muffins.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 173 kcal

Equipment

  • 1 muffin pan
  • 1 large mixing bowl
  • 1 grater
  • 1 medium bowl
  • 1 cooling rack

Ingredients
  

  • 1.75 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon ground
  • 1/2 tsp salt
  • 1/2 tsp ginger ground
  • 1/4 tsp nutmeg ground
  • 1 cup carrots peeled and grated
  • 1 cup apples peeled and grated
  • 1/2 cup walnuts rough chopped (optional)
  • 1/2 cup raisins golden if possible (tossed in 1 tsp flour)
  • 1/3 cup vegetable oil
  • 1/3 cup maple syrup
  • 2 eggs at room temperature
  • 1 cup Greek Yogurt plain
  • 1 tsp vanilla extract

Instructions
 

  • Heat oven to 350F/180C.
  • Mash the banana and sweet potato together. Grate the apples and carrot and mix in. Add the eggs, yoghurt, butter, syrup and mix.
  • Add the dry ingredients and fold everything together until well incorporated
  • Spoon into muffin tins (3/4 way full) and bake for 20 minutes or until springy to the touch.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Apple Carrot Muffins
Amount per Serving
Calories
173
% Daily Value*
Fat
 
4.2
g
5
%
Saturated Fat
 
0.6
g
3
%
Sodium
 
222.4
mg
10
%
Potassium
 
192.4
mg
4
%
Carbohydrates
 
28.9
g
10
%
Fiber
 
2
g
7
%
Sugar
 
7.8
g
Protein
 
5.6
g
11
%
Vitamin A
 
1829.9
µg
203
%
Vitamin C
 
1.5
mg
2
%
Vitamin D
 
0.1
µg
1
%
Vitamin K
 
2
µg
2
%
Calcium
 
78.6
mg
6
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword apple, carrots, muffins
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Vibrant Vegetable Soup

Vibrant Vegetable Soup

This healthy homemade vegetable soup is full of veggies, kale and quinoa. It’s easy to make and good for you, too! This soup makes great leftovers.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, lunch, Soup
Cuisine American
Servings 6
Calories 229.6 kcal

Equipment

  • 1 large soup pot
  • 1 knife
  • 1 cutting board

Ingredients
  

  • 2 tbsp oil
  • 1 medium onion chopped
  • 3 carrots peeled and chopped
  • 2 celery stalks chopped
  • 2 cups vegetables frozen California Blend and frozen green beans
  • 6 cloves garlic
  • 1 cup quinoa rinsed, or leftover rice
  • 1/2 tsp dried thyme
  • 1 28 oz diced tomatoes
  • 6 cups low sodium vegetable broth
  • 2 bay leaves optional
  • 1 pinch red pepper flakes
  • 1 15 oz great northern beans or pinto beans
  • 1 cup kale chopped, tough ribs removed
  • 2 tsp lemon juice
  • 1 tsp parmesan cheese grated, optional
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Instructions
 

  • Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
  • Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
  • Pour in the quinoa (if using), broth and the water. Add 1 teaspoon salt, 2 bay leaves (if using) and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  • Cook for 25 minutes, then remove the lid and add the beans and the chopped greens (if using leftover rice, it should be added now). Continue simmering for 5 minutes or more, until the greens have softened to your liking.
  • Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice. Divide into bowls and top with grated Parmesan if desired.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Vibrant Vegetable Soup
Amount per Serving
Calories
229.6
% Daily Value*
Fat
 
7
g
9
%
Saturated Fat
 
0.7
g
4
%
Sodium
 
256
mg
11
%
Potassium
 
472
mg
10
%
Carbohydrates
 
35.8
g
12
%
Fiber
 
7.2
g
26
%
Sugar
 
3.4
g
Protein
 
8.1
g
16
%
Vitamin A
 
9314.3
µg
1035
%
Vitamin C
 
21.6
mg
24
%
Vitamin K
 
53
µg
44
%
Calcium
 
81.7
mg
6
%
Iron
 
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword kale, quinoa, soup, vegetable
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Noodles with Carrots, Spinach and Cabbage

Noodles with Carrots, Spinach and Cabbage

Noodles mixed with strands of carrot, cabbage, nutrient-packed spinach and crispy tofu in a delicious way, creating a refreshing  Asian-inspired noodle salad that delights the senses with a burst of colors and flavors.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course dinner, lunch, Salad, Side Dish
Cuisine asian
Servings 8
Calories 362.8 kcal

Equipment

  • 1 baking dish
  • 1 pot large
  • 1 medium bowl
  • 1 small bowl
  • 1 large serving bowl

Ingredients
  

Salad

  • 1 lb tofu firm, drained and pressed
  • 1 lb noodles linguini
  • 4 cups spinach baby
  • 4 carrots peeled into ribbons
  • 1/2 cabbage red or green, medium, thinly sliced
  • 3 scallions cut into 1/2 inch pieces – mostly green

Dressing

  • 1/4 cup vegetable oil
  • 1/4 cup sesame seed oil toasted (optional- but adds great flavor (Substitute more oil if not available)
  • 4 tbsp reduced sodium soy sauce or Tamari
  • 2 tbsp rice wine vinegar
  • 2 tsp maple syrup
  • 2 tbsp mustard prepared
  • 1 tbsp ginger fresh – finely chopped

Instructions
 

  • Prepare the dressing and use 1/2 for marinating the tofu and the remainder for dressing the salad.
  • After pressing the tofu for 20-30 minutes, cube and toss the tofu in 1/2 the dressing . Marinate for 2 hours +.
  • Drain the tofu and bake at 400 degrees F for 20 -30 minutes until brown, stirring occasionally.
  • While the tofu is baking, cook the noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.
  • Add spinach, cabbage, carrots, cooked tofu, scallions to the noodles and toss.
  • Pour the remainder of the saved dressing over the noodle salad and toss to combine until well coated. Enjoy!
  • Noodle salad will taste best if it sits in the refrigerator after dressing for a few hours or overnight.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Noodles with Carrots, Spinach and Cabbage
Amount per Serving
Calories
362.8
% Daily Value*
Fat
 
10.5
g
13
%
Saturated Fat
 
1.5
g
8
%
Sodium
 
379.1
mg
16
%
Potassium
 
458.1
mg
10
%
Carbohydrates
 
52.7
g
18
%
Fiber
 
5.2
g
19
%
Sugar
 
6.3
g
Protein
 
14.9
g
30
%
Vitamin A
 
6605
µg
734
%
Vitamin C
 
27.7
mg
31
%
Vitamin K
 
130
µg
108
%
Calcium
 
140.7
mg
11
%
Iron
 
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cabbage, carrots, ginger, noodles
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Gingerbread Cake with Lemon Sauce

Gingerbread Cake with Lemon Sauce

Do you love the classic taste of molasses baked with warm spices like ginger, nutmeg, and cloves? Here is the perfect recipe for gingerbread cake. It is complimented so well by the lemony sauce. A traditional gingerbread cake with lemon sauce dates back to Colonial Virginia.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Gingerbread, Lemon Sauce, Snack
Cuisine American
Servings 9
Calories 275.8 kcal

Equipment

  • 2 bowls
  • 1 8×9 inch baking pan

Ingredients
  

Gingerbread Cake

  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 2 tsp ginger ground
  • 1 tsp cinnamon ground
  • 1/4 tsp cloves ground
  • 1/4 tsp nutmeg ground
  • 3/4 tsp salt
  • 1 egg large, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup molasses Not Blackstrap

Lemon Sauce

  • 3/4 cup sugar
  • 2 tbsp cornstarch
  • 1 1/4 cups boiling water
  • 1 lemon juiced
  • 1 lemon zest
  • 1 tbsp salted butter
  • 1/4 tsp vanilla extract

Instructions
 

Instructions for Cake

  •  Preheat oven to 350°F.Grease and flour an 8-inch or 9-inch square baking pan, spray with   nonstick baking spray, or line with parchmentpaper; set aside.
  •  In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  • In a separate bowl, whisk together the egg, oil, sugar, and molasses.
  • Add the egg mixture to the dry ingredients; stir just until combined. Do not over-mix.
  • Pour boiling water over the top of the mixture; stir until smooth.
  • Transfer the batter to the prepared pan.
  • Bake for 22-28 minutes, until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake or it will become dry.
  • Cool on a wire rack before slicing. Dust with powdered sugar, top with a dollop of whipped cream, or drizzle warm lemon sauce over top.

Instructions for Lemon Sauce

  • In a small saucepan, whisk together sugar and cornstarch. Gradually add the boiling water.
  • Place the pan over medium heat on the stovetop.
  • Cook, stirring constantly, until the sauce thickens.
  • Remove from the heat. Add the lemon juice, lemon zest,butter, and vanilla extract.
  • Whisk just until the butter melts and the sauce is smooth.
  • Spoon or drizzle the sauce over individual slices of gingerbread.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
The nutrition is calculated with the lemon sauce.  Following is the calculation without the lemon sauce:
Nutrition: Serving:  1 slice cake (not including lemon sauce) Calories: 137Kcal / Carbohydrates: 29g / Protein 3 g / Fat 1 g / Sugar 11g / Protein3g /  Sodium 385mg / Potassium 39 mg / Vitamin A 27IU / Calcium 10 mg / Iron 1 mg
Nutrition Facts
Gingerbread Cake with Lemon Sauce
Amount per Serving
Calories
275.8
% Daily Value*
Fat
 
2.1
g
3
%
Saturated Fat
 
1
g
5
%
Sodium
 
401.4
mg
17
%
Potassium
 
327
mg
7
%
Carbohydrates
 
37.5
g
13
%
Fiber
 
1.2
g
4
%
Sugar
 
17.2
g
Protein
 
3.2
g
6
%
Vitamin A
 
69
µg
8
%
Vitamin C
 
7.3
mg
8
%
Vitamin D
 
0.1
µg
1
%
Vitamin K
 
0.3
µg
0
%
Calcium
 
52
mg
4
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cake, gingerbread, lemon sauce
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Beet Red Velvet Cake

Beet Red Velvet Cake

Red velvet beet cake: a no-dye recipe
Here is a cake with natural red velvet color without any food coloring! If you’re into moist, comforting cakes, but without using chemical food dyes, then this recipe is for you.
Loaded with fiber and other essential nutrients from the beets (that are considered as a superfood), this red velvet cake  is loaded with fiber and way healthier than its classic counterpart.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 298 kcal

Equipment

  • 3 bowls
  • 1 food processor
  • 1 baking pan (9×9) or muffin pan
  • 1 hand mixer

Ingredients
  

Red Velvet Cake

  • 1 3/4 cup all purpose flour
  • 1 cup granulated sugar
  • 2 tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 1/2 cups beets grated
  • 5 tbsp buttermilk
  • 1 tbsp distilled white vinegar
  • 1 1/2 tsp vanilla extract
  • 2 eggs room temperature
  • 5 tbsp cooking oil

Frosting

  • 8 oz cream cheese full fat
  • 1/2 cup Greek yogurt plain, 2%
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Instructions
 

Beet Red Velvet Cake

  • Preheat oven to 350 F.  Line a12-hole muffin tin with cupcake liners. Or lightly oil and flour 9"x9" pan.
  • Sift flour, sugar, cocoa powder, baking powder and cinnamon into a large bowl.  Set aside
  • Place grated beetroots, buttermilk, vinegar, and vanilla into a food processor.  Process until smooth.  Add oil and eggs.  Process slightly.
  • Add beetroot mixture to the bowl with the flour mixture.  Fold in gently.
  • Fill 9"x9" pan, or add 1/4 cup of batter to each muffin hole.  Bake for 25 mins (pan) or 20 mins (muffins),until a toothpick inserted into center comes out clean.  Transfer to a wire rack to cool completely.  Frost with cream cheese frosting below.

Cream Cheese Frosting

  • Place all four frosting ingredients into a large bowl.  Use a hand mixer and beat at medium speed fora few minutes, until the frosting is smooth, very fluffy and nearly doubled in volume.  This recipes makes extra frosting. 

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Beet Red Velvet Cake
Amount per Serving
Calories
298
% Daily Value*
Fat
 
13.6
g
17
%
Saturated Fat
 
4.7
g
24
%
Sodium
 
147
mg
6
%
Potassium
 
159.6
mg
3
%
Carbohydrates
 
39.1
g
13
%
Fiber
 
1.3
g
5
%
Sugar
 
23.3
g
Protein
 
5.5
g
11
%
Vitamin A
 
309.8
µg
34
%
Vitamin C
 
0.8
mg
1
%
Vitamin D
 
0.2
µg
1
%
Vitamin K
 
4.7
µg
4
%
Calcium
 
82.8
mg
6
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cake, cream cheese, red velvet
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Apple Cinnamon Overnight Oats

Apple Cinnamon Overnight Oats

Adapted from www.TasteofHome.com
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 340.4 kcal

Equipment

  • 1 ball jar
  • 1 bowl
  • 1 knife

Ingredients
  

  • 1/2 cup oats (old-fashioned oats)
  • 1 pinch salt
  • 1 dash cinnamon ground
  • 1/2 medium apples with peel, cored and chopped
  • 1 Tbs. craisins
  • 1/2 Tbs. chia seeds
  • 1/2 Tbs flax seeds
  • 1 cup unsweetened almond milk

Optional Ingredients:

  • Toasted nuts of your choice.
  • Fresh pomegranate seeds.
  • Toasted coconut flakes.

Instructions
 

  • Clean and have ready a Ball jar (pint sized), or a large glass (16 oz or more).
  • Wash, core and dice 1/2 of a medium apple (do not remove peel). Gala, Honey-crisp or other local apple varieties work well. Set aside.
  • Toast nuts in a dry pan, checking often, until fragrant and slightly brown. Chop and set aside.
  • Prepare, measure and set aside the other ingredients, including any desired optional ingredients.
  • Assemble in the Ball jar, or glass, by creating 2 identical groups of layers. Milk will be added at the very end. So start with half of everything. Oats first, salt and cinnamon next. Then add dried fruit, apples and nuts. If using any optional ingredients, add where you think best. Then repeat the group of layers once more, starting with the oats and ending with the nuts. Finish by slowly adding all the milk so that it seeps down to moisten every layer.
  • Cover and chill overnight. Eat cold in the morning, straight out of the jar. Or if you prefer a warm breakfast, heat slightly in a pan or microwave. Enjoy!

Video

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Apple Cinnamon Overnight Oats
Amount per Serving
Calories
340.4
% Daily Value*
Fat
 
10
g
13
%
Saturated Fat
 
0.9
g
5
%
Sodium
 
370.1
mg
16
%
Potassium
 
284.6
mg
6
%
Carbohydrates
 
58.1
g
19
%
Fiber
 
11.8
g
42
%
Sugar
 
19.9
g
Protein
 
8.8
g
18
%
Vitamin C
 
4.2
mg
5
%
Vitamin K
 
2
µg
2
%
Calcium
 
371.7
mg
29
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword apple, apples
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