OVERNIGHT NO-COOK BANANA OATMEAL

For a weekday morning rush, you’ll be glad you prepared breakfast the night before. The American Heart Association's recipe calls for bananas and walnuts or pecans, but you can easily customize overnight oats by adding your favorite fresh fruit, a couple of tablespoons of nut butter, or cocoa powder and a few dark chocolate chips.

More Grain Recipes

QUINOA CHICKEN SALAD

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup water or low-sodium broth
• 2 cups chicken breast, cooked and cubed
• 1 cup celery, diced
• 1/2 cup walnuts, chopped
• 1/2 cup light mayonnaise
• 1/2 cup Craisins
• 1/2 cup onion, diced
• 1 teaspoon paprika

Instructions

1. Bring water or broth to a boil, stir in quinoa. Lower heat, cover and cook until water is absorbed, about 15 minutes. Transfer to a large mixing bowl to cool.
2. Combine remaining ingredients with quinoa and chill in the refrigerator for about one hour before serving. Can be served as a main dish or as smaller appetizers.

MEDITERRANEAN FARRO SALAD

Ingredients

For the Salad:

• 3 cups chicken or vegetable stock
• 1 cup uncooked farro, rinsed and drained
• 1 large cucumber, seeded and finely diced
• 2/3 cup roasted red peppers, finely diced
• 1/2 cup sundried tomatoes, finely diced
• 1/2 cup crumbled feta cheese
• 1/2 red onion, finely diced
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 3 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1 Tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• Pinch of each: garlic powder, salt, black pepper

Instructions

1. Stir together stock and farro in a medium saucepan and cook according to package instructions. Remove from heat and drain off any extra stock once cooked. Let farro cool for at least 10 minutes.
2. To make the vinaigrette, whisk all ingredients together until combined.
3. Transfer cooled farro to a large mixing bowl and add in remaining ingredients, including vinaigrette. Toss until combined.
4. Serve immediately, or cover and store in fridge for up to two days.

Recipe adapted from Gimme Some Oven

MORNING GLORY MUFFINS

Ingredients

• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/3 cup ground flax
• 1/2 cup unsalted chopped pecans
• 3 large eggs
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/3 cup vegetable oil
• 1/3 cup applesauce
• 1 teaspoon orange zest
• 1/4 cup orange juice
• 1 teaspoon pure vanilla extract
• 1/2 cup raisins
• 2 cups shredded carrots (about 4 large carrots)
• 1 cup shredded apple (about 1 apple)

Instructions

1. Preheat oven to 425° F. Prepare muffin pan with spray or liners.
2. In a large bowl, whisk flour, baking soda, cinnamon, ginger, salt, flax, and pecans together.
3. In a medium bowl whisk eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla until combined.
4. Pour wet ingredients into dry ingredients and stir. Add raisins, carrots, and apple. Fold gently until no flour pockets remain.
5. Spoon batter into liners, filling them all the way to top.
6. Bake for 5 minutes at 425° F then, keeping muffins in the oven, reduce oven temperature to 350° F. Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool for 10 minutes in the muffin pan and then transfer to wire rack.

Recipe from Sally's Baking Addiction