Overnight Oats - Just In Time For The New School Year


The seasons are changing and that means a new school year is on the horizon.

During the school year, my sweet kiddos will be out of bed before the sun comes up and their bellies need to be nice and full when they head out the door. Rolled oats soak up milk overnight in your refrigerator, giving them a plump, tender texture much like their boiled counterparts, without all the cooking!

It’s been my saving grace on busy mornings and I want to share it with all of you! The best part about it? Well, there are several, but my favorite is that it’s fun, tasty, and full of healthy nutrients to keep kids fueled until lunch time!

This recipe makes 4 - 1/2 cup servings. Increase or decrease as you like, just remember it’s equal parts oatmeal to liquid and 1/4 part Chia seed.


  • 2 cups Old Fashioned Oats

  • 2 cups Milk (Cows, Almond, Coconut, Cashew, etc.)

  • 1/2 cups Chia seeds for a puddling like texture! - Optional

  • Your favorite oatmeal toppings
    This recipe is very basic, but the topping combos are limitless; use the ones you and your family LOVE. Some of our favorites are:

  • Bananas

  • Berries (strawberries, raspberries, blueberries, blackberries, etc.)

  • Nuts (walnuts, pecans, sliced or chopped almonds, etc.)

  • Peanut Butter (or Almond butter, etc.)

  • Raisins, craisins or currents

  • Chocolate Chips (carob, vanilla, etc.)

  • Honey


  1. In a medium sized bowl, add 2 cups oats to 2 cups milk or milk substitute and 1/2 cup Chia seeds (if desired). Combine well. (Chia seeds can also be added to the mix for their nutritional benefit and to create a more “pudding like” consistency.}

  2. Transfer mixture into 4 individual serving-sized glasses or jars. Leave plenty of room at the top for the toppings!

  3. Cover and place in the refrigerator overnight.

The Next Morning… You can be as creative as your cravings! Fruit, nuts, chocolate, you name it! Put out the toppings, hand each child their oats, and let the delicious, creative process take place! In Casa Delilah, we love these combos:

Strawberries, Bananas, & Honey
Mixed Berry
Peanut Butter, Banana & Chocolate Chips
S’mores!: Peanut Butter, Mini-Marshmallows (just a few!) & Chocolate Chips!

My kids love helping me to make this in the evening and are excited to see the transformation from dry boring oats the night before to delicious and creamy oatmeal the next morning. By giving them topping options, everyone gets exactly what they want! It’s fun, nutritious, and a great alternative to sugary cereals, with fiber, protein, healthy fats, and just a touch of yum to satisfy that sweet tooth!

I hope you and your family enjoy this easy and healthful breakfast treat as much as we do!

Delilah Logo.png

Hi-Octane Breakfast Muffins


This breakfast muffin recipe comes from my friend, Chris, a teacher who needs to fuel up before she starts her day in the classroom. Her hubby, a hard-working construction manager, says they keep him satisfied all morning long. We can all use that kind of fulfillment!

Little muffins packed full of healthful ingredients; seeds, nuts, fruits and veggies, these are truly hi-octane!

There are a LOT of ingredients, so I think it would be a fun recipe to try out with an equally busy friend or neighbor. Shop together and split the cost of the ingredients, then spend a fun afternoon or evening mixing and baking up your healthful breakfast bites for the days (or weeks) ahead.

With so many bodies under my roof, I’d double or triple the recipe, and think about freezing them for those mornings I can’t make breakfast. I say THINK because I know they’d be gone in a flash, even before they got to the freezer!

These are tasty, with the perfect mix of sweet and savory, and the right combo of soft and chewy. Enjoy!!


  • 2 cups multi-grain flour

  • 3/4 cup sugar

  • 1 tbsp cinnamon

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup shredded coconut

  • 1 1/2 - 2 cup dried fruit bits

    • ( Choose 3-4 of your favorites and use a half cup of each: raisins, craisins, dried blueberries, cherries, apricots, dates, figs, etc.)

  • 2 cups carrots, grated

  • 3/4 cup low-sugar apple sauce ( or one medium apple, shredded)

  • 1/2 cup sunflower seeds

  • 1/2 cup pumpkin seeds

  • 1/4 cup chia seeds

  • 1/4 cup hemp seeds

  • 3 eggs

  • 2/3 cup coconut oil (vegetable or olive oil also work)

  • 1 tsp vanilla


  1. Preheat oven to 350 degrees.

  2. In a large bowl, combine flour, sugar, cinnamon, baking powder and salt. Mix together.

  3. Add all the dried fruit, coconut, seeds, carrots and applesauce. Stir well to combine mixture.

  4. In a separate bowl, whisk the eggs with coconut oil and vanilla extract.

  5. Add the egg and oil combination to the dry mixture in the large bowl and stir to combine well so that all ingredients are evenly mixed.

  6. Spray about 12 standard cupcake tins or about 16 smaller muffin tins with non-stick cooking spray, or use paper liners. Fill to heaping.

  7. Bake at 350 for 30-35 minutes, until tops are browned well.

Have one or two for breakfast and start your day off on the right foot, fully fueled, for what’s to come, with these hi-octane muffins!