Make-Ahead Breakfasts: Blueberry Overnight Oats, Slow-Cooker Greek Casserole

Jul 6 2017
Why wait until morning to make your breakfast? Prep it in advance, and you'll have time for more important things... like sleeping in!

Hungry Girl's Healthy Blueberry Muffin Overnight Oats Recipe

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Entire recipe: 238 calories, 4.5g total fat (0.5g sat. fat), 247mg sodium, 45.5g carbs, 6g fiber, 14.5g sugars, 6.5g protein

Click for WW Points® value*

We love blueberry muffins, but healthy overnight oats packed with the berry-muffin flavor are even better!

Prep: 5 minutes

Chill: 6 hours


1/2 cup old-fashioned oats

1/2 cup unsweetened vanilla almond milk

2 tsp. brown sugar (not packed)

1 packet no-calorie sweetener (like Truvia)

1/8 tsp. vanilla extract

2 drops almond extract

Dash cinnamon

Dash salt

1/2 cup blueberries (fresh or thawed from frozen)


In a medium jar, combine all ingredients except blueberries. Mix thoroughly.

Stir in blueberries.

Cover and refrigerate for at least 6 hours, until oats are soft and have absorbed most of the liquid.


HG FYI: If starting with frozen blueberries, make sure no sugar has been added.

Hungry Girl's Slow-Cooker Greek Egg Casserole Recipe

Print Slow-Cooker Greek Egg Casserole Print

1/6th of recipe: 170 calories, 2.5g total fat (1.5g sat. fat), 607mg sodium, 17.5g carbs, 4g fiber, 5g sugars, 17g protein

Whether you make it for a brunch crowd or just to feed yourself for the week, you can't go wrong with this easy and delicious dish!

Prep: 20 minutes
Cook: 3 - 4 hours or 7 - 8 hours, plus 5 minutes


4 cups roughly chopped cauliflower or 3 cups cauliflower rice

2 cups frozen shredded hash browns

3/4 cup crumbled reduced-fat feta cheese

4 cups chopped spinach leaves

3/4 cup chopped red onion

1/3 cup bagged sun-dried tomatoes (not packed in oil), chopped

2 1/2 cups (about 20 large) egg whites or fat-free liquid egg substitute

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. oregano

1/4 tsp. each salt and black pepper

1/4 cup sliced black or kalamata olives


If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.

Fully line a slow cooker with heavy-duty aluminum foil, draping excess foil over the sides. (You'll use the draped foil to lift out the cooked casserole.) Spray with nonstick spray.

Place frozen hash browns in a layer in the bottom of the slow cooker. Sprinkle with 1/2 cup cheese. Evenly top with spinach, cauliflower rice, onion, and sun-dried tomatoes.

In a large bowl, whisk egg whites/substitute with seasonings. Evenly pour over the contents of the slow cooker.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until egg has set and veggies have softened.

Turn off heat, and sprinkle with remaining 1/4 cup cheese and olives. Cover, and let sit for 5 minutes, or until cheese has softened.

Using the foil, lift casserole out of the slow cooker, and slice.


Chew on this:

Happy July 6th, National Fried Chicken Day! Skip conventional versions, and try our Gaga for Fried Chicken Swap.

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