Kerry’s Overnight Cinnamon Rolls



I’ve tried lots of cinnamon roll recipes, but Kerry’s is the best!! And the easiest!! This is what we eat every Christmas morning.

1 cup boiling water

3/4 cup butter
3/4 sugar
1 1/2 tsp salt
2 beaten eggs
2 packages dry yeast
1 cup warm water

Boil 1 cup of water and add butter, sugar, and salt. Let sit and cool until luke water. In a separate bowl, add yeast and luke warm water. The water needs to be warm enough to activate the yeast but not too hot, which would kill the yeast. Let sit until bubbly. Add eggs and yeast mixture to the cooled water/butter/sugar/salt mixture. Then mix in flour, 3 cups at a time. Dough should be somewhat wet. Refrigerate and cover overnight.

The next morning, roll out dough. Smear generously with softened butter, cinnamon, and brown sugar. Roll up and slice. Place rolls in a large baking dish, bake at 350 until golden brown on top.

Cover top with a cream cheese frosting or powdered sugar frosting and serve!

Overnight Steel Cut Oats

I’m not sure how I’ve had this blog for so long without posting the overnight slow cooker steel cut oats recipes!!! Seriously, we LOVE these. They are amazing. Monica at the YummyLife has several different flavors and we love them all. Apple Cinnamon, Cherry Almond, Banana Coconut, and Pumpkin Pie! Plus her steps on how to make your slow cooker act as a double broiler are genius. Throw all the ingredients in your crock pot and go to bed – clean up is super easy – and when you wake up your house smells delightful. I particularly enjoy these recipes on mornings when everyone has to rush out the door – no stress already made breakfast!

Tonight we are making Pumpkin Pie Oatmeal. But check out her site, there are links to all the other flavors as well. Yummy Life indeed!

Banana Rum Steel Cut Oat Pancakes



As I’ve said many times here on the blog before, Andrew makes pancakes to kick off Saturday mornings! It’s such a “look forward to” event, that we have had a hard time cutting it out, even with our changes in eating habits. I will say that there are some “healthier” versions of pancakes out there, and we’ve tried a lot of them.
Today, Andrew made this recipe and it was amazing. I like to think of it as an “in between” naughty and clean eating recipe for pancakes. The benefit is that the refined sugar level here is incredibly low – in fact he used maple syrup instead of the white sugar it calls for. Of course if you add the topping, it’s more decadent, but super yummy! And you can use your leftover steel cut oats from the previous days breakfast if you have them.

The variations allow you to make this vegan or not, and how to make them without rum (although I think you should make them with rum if you have it!).

Banana Rum Steel Cut Oat Pancakes


  • 1/4 cup dry steel cut oats
  • 2 tablespoons flax meal (see notes for substitution)
  • 1 very ripe banana, mashed
  • 1 cup of milk (I used unsweetened flax milk – but use what you have around)
  • 2 tablespoons of sour cream or yogurt (2 more tablespoons of nondairy milk if vegan)
  • 1 tablespoon spiced rum
  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon baking powder


  1. Cook the oats according to package instructions. I used a quick cooking variety that takes less time and uses less water. When it’s finished remove from heat and stir in the flax meal. Set aside.
  2. In a large bowl whisk together all of the dry ingredients.
  3. In another bowl combine the oatmeal with all of the wet ingredients.
  4. Pour the wet ingredients into the dry. With a gentle hand slowly stir until just moistened. Do not over mix or your pancakes might be tough. This isn’t the kind of runny batter you get out of a squeeze bottle in a store. It will be pretty thick.
  5. Using a 1/4 cup measure, pour the pancakes onto a medium hot skillet. You can lightly coax it into a circular shape, but work quickly. When the edges of the pancake start to look dry, flip to the other side and cook a few more minutes. Makes about 10.


  • I don’t cook with eggs, which is why I add the flax meal. I know this is an unusual ingredient. You can try leaving it out and just adding an egg into the liquid ingredients. The batter would be a little thinner but they should still work just fine.
  • If you don’t have any rum on hand, you could use a bit of vanilla extract in its place.
  • For a lower calorie alternative you can use a sugar free substitute in the pancakes and skip the maple topping, which adds about 100 calories per serving. Some light whipped cream with sliced bananas could be a healthier option.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 5

Calories: 217

Maple Banana Rum Topping

Summary: Liven up the maple syrup with fresh banana and a splash of rum.


  • 1 very ripe banana, mashed
  • 3/4 cup maple syrup, warmed
  • Splash of rum, to taste


  1. Stir it all together and serve over pancakes. Easy!

Preparation time: 2 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 6

Calories: 100


Following up with the healthy eating, here are two great SUPERFOOD meals to kick off your new year! YUM!

Superfood Salad:

Spinach & Kale (SUPERFOOD!!) –

Avocado – healthy fat! we are learning how important it is to include healthy fats into your diet, plus they keep you satiated throughout the day, helping to regulate your blood sugar.

Chia Seeds (SUPERFOOD!) – great source of Omega 3’s

Cacao Nibs (SUPERFOOD!) – huge way to get magnesium into your diet –

Parsly – yep, just a few springs torn up add some in! .Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It contains iron and folate and is loaded with flavonoids. It has more vitamin C than an orange!  It’s mostly in the stems so don’t throw those out.

Almonds – healthy fat

*then toss in whatever else you like in your salad – carrots, celery, dried fruit.  IF you add some chicken, salmon, or a hard boiled egg this becomes a complete meal!  Protein, fat, and carbs!

Superfood Oatmeal:

Steel Cut or Rolled Oats, cooked

Frozen or Fresh Blueberries: wonderful antioxidants

Almonds – healthy fat!

Chia Seeds (SUPERFOOD!) See above!

Raisins or Dried Fruit – add if you want something to replace your sugar

Cacao Nibs (SUPERFOOD!) – adds some extra caffeine to your meal, see facts above!


Pat of Butter – helps regulate the carbohydrates, keeps your blood sugar from spiking and keeps you fuller longer!

Whole Milk – chose whole, not low fat. Low fat milk is packed with sugar to make up for the loss of flavor in fat. It is also very processed to remove the fat, and powdered milk flakes are added back into it to make it look like “milk”. Whole milk is not processed like this – what you see is what you get. Plus you need less to feel full if you drink a higher fat content milk. Preferably go with grass fed, but of course that’s harder to find! Read more …

Kerry’s Granola

This is Kerry’s delicious granola recipe! I’ve had it for ages and finally got around to making it! We’ve been on an anti-cereal kick recently, and granola is a great way to have a quick breakfast without going to a boxed cereal. Even the boys love it! You can switch this up in so many different ways. I made mine with sesame seeds, apricots, and pecans. This recipe below makes A LOT – so half it if you’d like. 🙂

Kerry’s Granola

8 Cups Oatmeal

1 Cube Butter

1 Cup Honey

2 T Vanilla

1 Cup Brown Sugar

2-3 Cups Each – (or a variety, add what you like!):

Dried Fruit – such as, craisins, apricots, cherries, raisins

Coconut (Flaked Unsweetened)

Chopped Pecans or other Nuts (raw they will brown in the oven)

Pumpkin Seeds (raw they will brown in the oven)

Sesame Seeds

Flax Seeds

Cocoa Nibs

Melt Butter and Honey in a small saucepan and vanilla once removed from heat

In a large bowl mix together: oatmeal, pumpkin seeds, brown sugar, and pecans.

Pour the butter, honey, vanilla mixture over the top and mix in while stirring.

Lay Granola on two or three cookie sheets It should not be too thick on each sheet just covered well.

Bake Granola @ 275 until it starts to brown, remove from oven mix and add the coconut. Continue baking until coconut starts to brown on the edges, remove from oven. Let sit on baking sheets until cool do not mix until cool this will help to form clumps when you remove from baking sheets. When the granola is cooled add the crasins.

Vanilla Almond Steel Cut Oatmeal


Vanilla Almond Steel-Cut Oatmeal

Andrew has been making this delicious steel cut oatmeal recipe in the mornings. Every morning.  We love it.  Ever since we stopped eating cereal, this has been our go to breakfast.  I’m so happy – cheerios can’t compare to this creamy, good for you breakfast.  I actually go to bed excited to wake up to it.   We like to top it with chopped dried apricots and honey like the picture.  Or mixed with berries and a dab of butter.  Or all of the above!

Serves 2-4

1 cup steel-cut oats

2 cups milk

1 cup water

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 teaspoon salt




  1. Add oatmeal, milk, water, vanilla extract, and salt into medium saucepan.
  2. Bring to a boil, stirring occasionally. Reduce to medium-low heat, allowing oatmeal to simmer (with lid on) for 20-30 minutes (depending on desired consistency).
  3. Remove from heat and serve. Top with sliced raw almonds, sprinkle of brown sugar, and drizzle of maple syrup, berries, etc. If desired, add a splash of cold milk on top.
  4. Refrigerate leftovers and reheat in microwave.


Overnight Slow Cooker Banana Coconut Steel Cut Oats

Andrew made this a few times recently and it was delicious! Now I want to try all sorts of slow cooker steel cut oats! I bet macademia nuts would be a wonderful with it. Thanks Bites for this recipe!

Overnight Slow Cooker Banana Coconut Steel Cut Oats

2 medium ripe bananas, sliced (approx. 2 cups)
2 (14 oz) cans light coconut milk (Trader Joes carries)
1/2 cup water
1 cup steel cut oats
2 tablespoons brown sugar
1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1 tablespoon ground flax seed (optional)
1/4 teaspoon salt

Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Pumpkin Pancakes


Every Saturday morning, Daddy gets up and makes us all pancakes. We
sit around in our jammies, listen to music, and watch him whip up a
batch of wonderfulness. Quite spoiled, indeed. In the summer we get
blueberry panckaes, in the fall – pumpkin!!

Pumpkin Pancakes


1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
Combine the flour, brown sugar, baking powder, baking soda, allspice,
cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin
mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each pancake. Brown on both sides and serve hot.

Pumpkin Pie Oatmeal


Can’t believe I haven’t posted this favorite fall breakfast dish in our home!

Pumpkin Pie Oatmeal

1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk

1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.

Combine the oats through salt in a medium sized bowl. Stir well. In a
separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk
thoroughly. Pour the pumpkin mixture into the oats. Stir until

Divide mixture evenly between 4 individual sized ramekins. Place
ramekins on a baking sheet (this makes it easier to move in and out of
the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans,
butter, and brown sugar. After the oatmeal has baked for 10 minutes,
remove and divide topping mixture evenly between the ramekins. Bake
and additional 7 minutes. Cool for 5 minutes before serving. Top with
a splash of milk and raisins, if desired.