This special series on the Fruits of the Spirit is continuing on with a focus on peace and patience! I'll be quick to admit that patience is not my strong suit, and that's probably become more obvious since becoming a mama. My peaceful moments have also become fewer and farther between, but I'm learning to have peace about less peace.. if that makes any sense (insert monkey emoji that's covering their face here). This holiday season is the perfect opportunity to practice being patient and to resolve to find peace even in the hustle and bustle.
Below you will find some amazing recipes that embody peace and patience. Peaceful recipes are soothing beverages or anything with calming ingredients, like lavender. Patience recipes are ones that require a little patience, such as slower cookers or overnight oats/bakes. Thank you so much to all the amazing dietitian bloggers who kindly submitted their recipes for this special series. Make sure to check out the love and joy recipes if you haven't already!
"But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law." -Galatians 5:22-23
Thank y'all so much for checking out this special recipe series! Since I do this Fruits of the Spirit Recipe Series every December, you can find all the previous year's posts here. Wishing you and your family a Christmas season full of peace and blessings!
I just got the baby down and am so excited to put the finishing touches on this post! Has anyone else been struggling with the heat wave these past few weeks? These 100 degree days and postpartum hormones are a seriously fun combination ;). That being said, the crockpot is definitely my friend. Anything but the oven, is my friend.
These crockpot oats are fantastic for several reasons. 1.) They don't heat up the house. 2.) The batch is seriously large; there's plenty for breakfast or snack for the entire week. 3.) Oats can be helpful for boosting milk supply 4.) They're delicious.
I suppose the 5th reason should be that they are SUPER simple to make! You can see all the easy and wholesome ingredients in the pot below.
Whether you like to eat oats hot, cold, hot with a splash of milk or out of a mason jar, this recipe will accommodate your oat preferences :).
KISS Tip: Use a slow cooker liner for EASY cleanup!
With the scorching weather, I tend to like a splash of cold milk in my hot oatmeal!
I love the fact that the family can enjoy several bowls of oatmeal when it's done cooking, but there's also plenty of servings leftover to make some on-the-go mason jars for those extra busy mornings! Check out my Blueberry Lemon Overnight Oats for another on-the-go option that's perfect for these blistering summer days.
KISS Tip: Personalize this recipe by changing up the spices (pumpkin pie spice would be amazing once the fall is here!), the dried fruit (dried blueberries or cherries would be pretty delicious) or even the type of apples!
Whether you switch up the recipe a bit or follow the recipe below, it's sure to be a nutritious, easy and yummy breakfast the whole family can enjoy!
KISS Cranberry Apple Slow-Cooker Oatmeal
Time: 3 hours, 45 minutes (15 minutes hands-on time)
3 cups gluten-free old fashioned oats
1/4 cup ground flax
1/2 cup dried cranberries
3 cups apples, diced*
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
2 Tbsp coconut oil
6 cups water
1.) Line a slow-cooker with a plastic liner or lightly coat the inside with cooking oil so the ingredients won't stick.
2.) Place the oats, flax and spices in the slow cooker and stir together.
3.) Next add the cranberries and apples, followed by the coconut oil and water. Stir slightly and cook on high for 3 1/2 hours or until oatmeal is desired consistency. Slow-cookers vary widely in cook times so I would check on oats after about 2 1/2 hours and about every 30 minutes thereafter.
4.) Divide into mason jars or glass storage dishes and enjoy for the week!
*I used pink lady apples, but you can use whatever apple you have on hand!
Disclosure: I am thrilled to partner with Canyon Bakehouse. As always, all opinions are my own, and it's a joy to partner with this family-owned company that has a passion and gift for making the most delicious gluten-free breads!
Y'all already know I'm all about keeping it simple here at KISS in the Kitchen, but carrying a sweet little human inside me has me searching for more and more shortcuts, simple recipes and ways to save time. I figure the time I spend now creating the simplest, most nourishing but still delicious recipes, will only benefit our family after baby girl arrives and also inspire anyone that comes here that healthy + easy + tasty is truly possible. This Blueberry Lemon Overnight French Toast bake is all those things and also gluten-free thanks to Canyon Bakehouse's new Hawaiian Sweet Bread! Plus, it makes for the perfect Valentine's Day brunch or treat for anyone you're looking to show some extra love to!
Anyone who knows me knows that I'm a HUGE fan of Canyon Bakehouse Bread. They are a family owned bakery that bakes bread the old-fashioned way with real, non-GMO ingredients you'll find in your own kitchen and you can really tell by the texture of the bread- it doesn't taste or feel gluten-free. All of their breads are also free of the top 8 top allergens (excluding egg) and sesame. Plus, every single delicious item is baked in their own dedicated bakery so when I'm working with adults or kiddos who have food allergies; they're always relieved to know Canyon breads are not only delicious, they're also safe!
They recently added two new flavors- Honey Oat and Hawaiian Sweet Bread. You'll find both in Canyon's new Stay Fresh innovative airtight packaging that keeps baked goods fresh for 90 days once it is packed at the bakery (provided you don’t open it and break the seal…once you open it - you need to use it within 5 days like all breads). AND, it stays fresh without any preservatives or funky ingredients- it's just cool packaging technology! You can find this in the room temperature area of the grocery store. This is a huge help in our household because I like to stock up on Canyon bread, but now I don't have to use as much freezer space!
The Hawaiian Sweet Bread is the first of it's kind for any gluten-free bread and has a light and fluffy texture (that's perfect for this overnight french toast bake!). With a hint of sweetness (and only 3 grams of sugar), it is the ideal complement to the blueberry and lemon flavors in this dish.
In addition to being a bit obsessed with blueberries and lemon (let's be honest- that's a match made in Heaven!), I'm all about an overnight breakfast casserole. What's not to love about an easy overnight bake that requires minimal prep, sits in the fridge all night and finishes off in the morning with an easy trip into the oven?
Don't let how gorgeous and decadent this looks fool you- it takes about 10 minutes to assemble. I'll warn you though- it's really hard to actually wait overnight before you bake it since it's one of those dishes you just KNOW is going to be amazing as you begin to assemble the ingredients. Out of impatience and "a need to test the recipe multiple times" ;), I let it sit for as little as 2 hours and as many as 24. I would say overnight (about 12 hours) is the sweet spot, but each batch was delicious and Mr. KISS in the Kitchen certainly didn't complain when I was making multiples!
I wish a detailed description of the flavor and texture in this dish could do it justice, but it just can't. It's truly a beautiful blend of natural blueberry sweetness, bright lemony notes, custardy layers with soft and also slightly crisper bread on top. Extra blueberries, maple syrup or whipped cream are great additions but most the time we enjoy this without anything extra because it's just that good. Regardless of what you enjoy it with, it's best enjoyed often and with those you love :).
KISS Blueberry Lemon Overnight French Toast Bake (Gluten-Free)
Time: 15 minutes hands on, ~50 minutes bake (requires 2 hours-overnight in refrigerator)
1 (15oz loaf) Canyon Bakehouse Gluten-Free Hawaiian Sweet Bread, cut into 1-inch cubes
2 cups fresh or frozen blueberries
8 large eggs
2 cups original almond or coconut milk*
1/4 cup maple syrup
1 1/2 Tbsp fresh lemon zest (about 1 large lemon)
3 Tbsp freshly squeezed lemon juice
1 Tbsp pure vanilla or almond extract**
1/2 tsp ground nutmeg
1/4 tsp salt
1.) Coat a 9×13-inch baking dish with nonstick spray. Arrange bread cubes evenly on the bottom of the dish, followed by the blueberries. Set aside.
2.) In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, almond, nutmeg, and salt. Pour over the bread. Cover the dish with foil or plastic wrap and place in the refrigerator for at least 2 hours or overnight***
3.) When ready to bake, preheat oven to 350 degrees. Bake, uncovered, for 50 to 55 minutes or until lightly golden brown and where there isn’t any remaining liquid in the center of the dish. Serve warm and enjoy often!
*I've made this with both Original almond milk and coconut milk (the refrigerated carton, not the can) and it tastes nearly the same with both milks so use whatever you have on hand!
** I also tested this with both almond and vanilla extract. Using almond extract almost gives a liqueur taste to the dish, whereas the vanilla creates a lighter more subtle flavor. They're both nice, but I'd recommend using vanilla extract if making for the first time!
***The longer this dish sets (goal = overnight), the more custardy and moist it is! I've baked this many times with just letting it soaks 2 hours and it's good, but the best version is definitely letting it soak overnight!
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Welcome to KISS in the Kitchen! I'm Shannon, and my dad always told me "Keep it simple, Shannon". And that's what you'll find here- simple recipes and simple ideas to help you get healthier and happier.