Plus, this dish works for many occasions. Personally, I love this as part of a big family breakfast served alongside eggs and maybe something sweet (like sticky buns or cinnamon rolls), but it could work just as well as a main course or side dish at a potluck or holiday meal.
This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and a can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and crispy tater tots create an affordable, filling meal—the whole family will love this easy recipe!
Related: Biscuits and Gravy Casserole, Breakfast Casserole, Corn Casserole, Tuna Casserole and 100+ Comfort Food Recipes.
Tater Tot Casserole Ingredients
- Ground Beef – We used a lean ground beef. You may also swap it for breakfast sausage or turkey sausage if you want to lean into the breakfast vibe.
- Garlic – Minced garlic.
- Cream of Mushroom Soup – Or cream of chicken soup.
- Cheddar Cheese – For a melty, cheesy layer.
- Tater Tots – I use classic (frozen) tater tots which are a cylinder shape. You can use crowns or other shapes (like stars) if you want. All work fine!
- Chives or other Fresh Herbs – As garnish, optional.
This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.
How to make Tater Tot Casserole
Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).
Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.
Tips and Substitutions
- Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
- If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or ground chicken. You can also use ground pork or sausage if you like (this will add fat).
- I like to top this casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.
- You can make this casserole ahead of time. I will often make this up to the point of baking but instead I cover and refrigerate overnight to bake in the morning for breakfast. This tater tot casserole also makes great leftovers!
More Casserole Recipes:
- Broccoli Casserole
- Corn Casserole
- Green Bean Casserole – with fresh green beans
- Chicken and Rice Casserole
- Loveless Cafe Hashbrown Casserole
- Best Baked Macaroni and Cheese
- Duchess Sweet Potato Casserole
- Stuffing Topped Macaroni and Cheese
- Cauliflower Au Gratin
- Overnight No-Boil Lasagna
Tater Tot Casserole
Equipment
- 1 9×13 baking dish casserole dish
Ingredients
- 1 pound ground beef
- 5 cloves garlic
- 1 can cream of mushroom soup
- 2 cups cheddar cheese
- 25 ounces frozen tater tots
- 2 tablespoons chives or green onions optional
- salt and pepper
Instructions
- Mince the garlic.
- In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
- Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
- Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen).
- Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling.
- Top with chives or other fresh herbs and serve warm.
Notes
Nutrition
Use fresh or frozen bananas to blend up this delicious banana smoothie!
Smoothie recipes we love: Tropical Smoothie, Watermelon Smoothie, Date Shake, Orange Julius, Coffee Smoothie and Blueberry Smoothie.
Ingredients
- Bananas – You can use fresh or frozen bananas to make this smoothie. I used frozen. My favorite way to freeze them for smoothies is by slicing them before freezing.
- Frozen Yogurt – Choose vanilla frozen yogurt or substitute for Greek yogurt if you like.
- Milk – I used almond milk. You can use your favorite non-dairy or regular milk.
- Vanilla Extract – I use vanilla extract in many of my smoothies. It’s delicious, aromatic and adds depth to smoothie recipes.
- Honey – As an optional ingredient, I like to drizzle honey on top of my banana smoothie just before serving.
How to Make a Banana Smoothie
In a blender (I’m currently using this affordable Ninja blender), combine the milk, frozen yogurt, banana, and vanilla extract.
Blend and pulse until completely smooth.
Garnish with a drizzle of honey and a slice of banana.
Serve immediately.
Tips for the Perfect Banana Smoothie
- Freeze sliced bananas in airtight containers for future smoothie recipes. Bananas are my most used smoothie ingredient. A good habit is to always freeze bananas that are beginning to get overripe in your kitchen.
- Add a scoop of peanut butter if you like.
- A sprinkle of cinnamon is a great addition to a banana smoothie.
More Banana Recipes to Try
FAQ
Frequently Asked Questions
Are bananas healthy?
Bananas contain fiber and potassium, give you energy, and are filling.
How long can you keep a banana smoothie in the fridge?
While it’s always best to drink a smoothie immediately, it’s OK to leave it refrigerated overnight and drink the next day. The absolute maximum is two days.
How can I make this banana smoothie more healthy?
Sub Greek yogurt instead of frozen yogurt and add a tablespoon of flax meal for added fiber.
Banana Smoothie
Equipment
- 1 Blender
Ingredients
- 1 cup banana frozen or raw
- ½ cup frozen yogurt I used vanilla
- ⅔ cup milk plant-based or dairy
- ¼ teaspoon vanilla extract
- 1 teaspoon honey optional as a drizzle garnish
Instructions
- In a blender, combine the milk, frozen yogurt, banana and vanilla extract.
- Blend and pulse until completely smooth.
- Garnish with a drizzle of honey and a slice of banana.
- Serve immediately.
Notes
- Freeze sliced bananas in airtight containers for future smoothie recipes. Bananas are my most used smoothie ingredient. A good habit is to always freeze bananas that are beginning to get overripe in your kitchen.
- Add a scoop of peanut butter if you like.
- A sprinkle of cinnamon is a great addition to a banana smoothie.
Nutrition
While bread pudding has it’s roots from England (and that’s where I first had it) to me it feels like a dish that could have easily been created in the southern US. It feels like country cooking and reminds me of it’s savory cousin, Stuffing, a Thanksgiving staple.
Related: If you love this next try our French Toast Casserole.
Ingredients
- Bread – stale bread is best, see notes
- Unsalted butter
- Eggs
- Milk
- Granulated white sugar
- Vanilla extract
- Cinnamon
How to make Bread Pudding
Tear up the bread into small pieces. Butter or lightly grease your baking dish and add the bread pieces to it.
Melt the butter. Drizzle half the melted butter over the bread pieces.
In a medium sized mixing bowl add the eggs, milk, sugar, vanilla and cinnamon. Whisk until well combined, you really want to break up the eggs so the yolks and whites are well combined. Then stir in the butter (hopefully slightly cooled by now).
Pour the egg batter over the bread pieces. Lightly press the bread down so all the pieces get soaked, it will spring back some and that’s fine.
Bake at 350°F for 40-45 minutes. The bread pudding will puff up toward the end of baking. Once removed from the oven it will settle back down. Cool for 10-12 minutes before slicing into it.
Notes
- You can use any type of bread for this but I love sourdough. Sandwich bread, hot dog buns, dinner rolls, etc. will all work though.
- You do want the bread stale, this allows it to soak up the egg batter well and that’s what makes the final dish so spongy and delicious. If your bread is not stale then toast in your toaster, air fryer or oven for a few minutes.
- Use part brown sugar (up to half) to add more flavor.
- Add raisins for classic old fashioned bread pudding.
- Add a bread pudding glaze – not really necessary but traditional and easy. Whisk together powdered sugar with a little vanilla extract and just enough milk to make a pourable glaze. Alternative idea- sprinkle the bake with powdered sugar.
More Homemade Desserts
- Best Brownies
- Funnel Cake
- Flan
- Red Velvet Cake
- Cream Pie
- Cinnamon Rolls
- Chocolate Chip Cookie Bars
- Tiramisu
- Monkey Bread
Bread Pudding
Ingredients
- 6 slices bread
- ¼ cup butter
- 4 eggs
- 2 cups milk
- ⅔ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Tear up the bread into small pieces.
- Butter or lightly grease your baking dish and add the bread pieces to it.
- Melt the butter. Drizzle half the melted butter over the bread pieces.
- In a medium sized mixing bowl add the eggs, milk, sugar, vanilla and cinnamon. Whisk until well combined, you really want to break up the eggs so the yolks and whites are well combined.
- Then stir in the butter (hopefully slightly cooled by now).
- Pour the egg batter over the bread pieces. Lightly press the bread down so all the pieces get soaked, it will spring back some and that’s fine.
- Bake at 350°F for 40-45 minutes. The bread pudding will puff up toward the end of baking. Once removed from the oven it will settle back down.
- Cool for 10-12 minutes before slicing into it.
Notes
- You can use any type of bread for this but I love sourdough. Sandwich bread, hot dog buns, dinner rolls, etc. will all work though.
- You do want the bread stale, this allows it to soak up the egg batter well and that’s what makes the final dish so spongy and delicious. If your bread is not stale then toast in your toaster, air fryer or oven for a few minutes.
- Use part brown sugar (up to half) to add more flavor.
- Add raisins for classic old fashioned bread pudding.
- Add a bread pudding glaze – not really necessary but traditional and easy. Whisk together powdered sugar with a little vanilla extract and just enough milk to make a pourable glaze. Alternative idea- sprinkle the bake with powdered sugar.
Nutrition
This huevos rancheros recipe is how I like to make it; which is a bit more Tex-Mex style. I like to use tostada shells, which are crispy corn tortillas. It’s like a giant tortilla chip. If you can’t find them simply make your own by frying a corn tortilla. But I like the crunchiness paired with the fried egg (runny yolk). I also top mine with either refried beans or black beans. This makes the meal a little more filling but still a vegetarian friendly breakfast.
Related: Next up try our breakfast burrito recipe or chilaquiles.
Ingredients
- Tostada shells – or corn tortillas
- Eggs
- Refried Beans
- Oil
- Salsa
- Pico de Gallo
- Avocado
More topping options include: guacamole, avocado salsa, sour cream or greek yogurt, shedded cheese, and hot sauce.
How to make Huevos Rancheros
Spread the refried beans in a thin layer over the tostada shells. Warm in the oven at 350°F for 5-8 minutes.
Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too.
Top the warmed tostadas with the eggs. Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm.
Tips and Notes
- If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too.
- You can swap the refried beans for black beans or ranch style beans.
- You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs.
- I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil.
- If you are looking for a quality nonstick pan I recently started using this Nordic Ware Ceramic pan and I love it!
More Mexican and Tex-Mex Style Recipes
- Carne Asada
- Chalupa
- Quesadillas
- Ceviche
- Torta
- Pozole
- Elote
- Chicharron
- Mango Salsa
- Mole Sauce
- Chipotle Sauce
- Chimichurri Sauce
- Queso
- Enchilada Sauce
- Chicken Verde Enchiladas
- Taco Dip
- Birria Tacos
- Birria Pizza
- Chimichangas
- Fajitas
- Flan
Huevos Rancheros
Ingredients
- 2 tostada shells
- 2 eggs
- ½ cup refried beans
- 2 teaspoon oil
- ½ cup salsa
- ½ cup pico de gallo
- 1 avocado
Instructions
- Spread the refried beans in a thin layer over the tostada shells.
- Warm in the oven at 350°F for 5-8 minutes.
- Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too.
- Top the warmed tostadas with the eggs.
- Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm.
Notes
- If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too.
- You can swap the refried beans for black beans or ranch style beans.
- You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs.
- I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil.
Nutrition
What is the difference between waffle and pancake batter? Not much, to be honest. You often can use them interchangeably, like when you use a mix (think Bisquick). But, this waffle recipe adds a little more fat, oil, to the batter to help create that crispy exterior. It’s the prefect vehicle for maple syrup!
Related: This is one of my all-time favorites followed closely by this crepes recipe. Don’t choose. Make both soon.
Waffle Ingredients
- All-purpose flour
- Brown sugar
- Baking powder
- Salt
- Milk
- Oil
- Egg
- Vanilla extract
I use cooking oil spray for the waffle iron, although many waffle irons really don’t need any oil added. You will also want some butter and maple syrup for serving.
How to make Waffles
In a medium size mixing bowl stir together the dry ingredients: flour, sugar, baking powder and salt.
Now add the wet ingredients: milk, oil, egg, and vanilla extract. Stir these in until wet batter forms.
Heat your waffle iron according to the directions. When ready add 1/4 cup batter (or more or less depending on your size waffle iron) and cook until done. My waffle iron has a green light that lights up when the waffle is done, but I usually add another 30 seconds on to this for a crispy exterior.
Serve warm with butter and maple syrup.
Tips and Substitutions
- You can use granulated white sugar instead of brown sugar if needed. I like the flavor brown sugar adds, but white sugar is perfectly fine too.
- I tend to use canola or vegetable oil but any liquid cooking oil will work. If your oil has a strong flavor, like some olive oils and coconut oil, this will impart that flavor to your waffles.
- You can add 1/4 teaspoon cinnamon or pumpkin pie spice to add more flavor to this recipe.
- Waffle irons can vary quite a bit in size and how hot they get, so you will need to read the instructions of yours and experiment to get the prefect cook time.
More Breakfast Recipes
- Monkey Bread
- Pecan Pie Sticky Buns
- Chocolate Sticky Buns
- Hashbrown Casserole
- Tater Tot Casserole
- Biscuits and Gravy Casserole
- Chocolate Chip Banana Bread
- Breakfast Casserole
- French Toast Casserole
- The Best Fruit Salad
- Air Fryer Donuts
- How to Cook Bacon
- Air Fryer Breakfast Potatoes
- Baked Apple Donuts
- Baked Chocolate Donuts
- Stuffed French Toast
Waffles
Equipment
- waffle iron
Ingredients
- 1 cup all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¾ cup milk
- ¼ cup oil
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- In a medium size mixing bowl stir together the dry ingredients: flour, sugar, baking powder and salt.
- Now add the wet ingredients: milk, oil, egg, and vanilla extract. Stir these in until wet batter forms.
- Heat your waffle iron according to the directions. When ready add 1/4 cup batter (or more or less depending on your size waffle iron) and cook until done. My waffle iron has a green light that lights up when the waffle is done, but I usually add another 30 seconds on to this for a crispy exterior.
- Serve warm with butter and maple syrup.
Notes
- You can use granulated white sugar instead of brown sugar if needed. I like the flavor brown sugar adds, but white sugar is perfectly fine too.
- I tend to use canola or vegetable oil but any liquid cooking oil will work. If your oil has a strong flavor, like some olive oils and coconut oil, this will impart that flavor to your waffles.
- You can add 1/4 teaspoon cinnamon or pumpkin pie spice to add more flavor to this recipe.
- Waffle irons can vary quite a bit in size and how hot they get, so you will need to read the instructions of yours and experiment to get the prefect cook time.
Nutrition
You could likely also call this a breakfast wrap in that there isn’t anything particularly burrito about it other than it’s breakfast food wrapped up like a burrito. I tend to stick to more Tex-Mex type ingredients but you can customize this all sorts of ways.
Related: Love breakfast? Next up try our chilaquiles recipe.
Breakfast Burrito Ingredients
- Hash brown patties
- Eggs
- Sausage
- Cheese
- Flour tortillas
- Salt and pepper
I also like to add cilantro and a little hot sauce inside the breakfast burrito, but this is up to you. I typically serve salsa on the side, rather than inside the burrito as it can make it soggy.
Directions
Cook the hash brown patties. I do this by placing the frozen hash brown patties in the air fryer and air frying (at 390°F) for 10-11 minutes. You could also pan fry or bake if you don’t own an air fryer.
Whisk together the eggs and soft scramble in a nonstick pan, seasoning with a little salt and pepper.
Cook the sausage until done, or warmed through if you are using precooked or vegetarian sausage.
Now that all the ingredients for the breakfast burrito are ready, you can assemble the burritos. If your tortilla shells are cold, or have been refrigerated, warm them for 10 second in the microwave or in a pan. This to prevent tearing when we roll them up.
Place a warm tortilla shell over a large square of aluminum foil. Add the ingredients: hash brown patty, scrambled eggs, sausage, shredded cheese, chopped cilantro and a little hot sauce (optional). Roll into a burrito and then wrap in the aluminum foil. Repeat to make however many breakfast burritos you are making.
Place the prepared breakfast burritos in the oven at 400°F for 8-10 minutes. This is to make sure everything is warmed the same temperature and also to melt the cheese. Another option is to bake or pan fry them like a chimichanga.
Once the cheese is melted tear the foil away and enjoy your breakfast burrito. Serve alongside some salsa, sour cream, etc.
Tips and Substitutions
- Hash brown patties make this SO easy to make. But, you can use other potato options like hash browns, tater tots, etc. I like something crispy and air frying is great if own an air fryer.
- If you want fluffier eggs, add a tablespoon or two of milk as you whisk them. If you don’t own a quality nonstick pan you may want to add a little butter or oil to the pan before cooking so the scrambled eggs don’t stick.
- Breakfast sausage is great here or you can use a vegetarian breakfast sausage (we do this a lot at our house, that’s what is pictured here) or other proteins like bacon.
- Shredded cheddar cheese is what I tend to use but any melty cheese is great like pepper jack or Colby jack.
- If you prefer to microwave these rather than use the oven swap the aluminum foil for parchment or wax paper.
More Tex-Mex and Mexican Recipes
- Barbacoa
- Carnitas
- Carne Asada
- Ceviche
- Torta
- Pozole
- Elote
- Chicharron
- Avocado Salsa
- Mango Salsa
- Mole Sauce
- Chipotle Sauce
- Chimichurri Sauce
- Queso
- Enchilada Sauce
- Chicken Verde Enchiladas
- Taco Dip
- Birria Tacos
- Birria Pizza
- Arepas
- Chimichangas
- Fajitas
Breakfast Burrito
Ingredients
- 2 hash brown patties
- 2 eggs
- 2 sausage patties
- ½ cup cheddar cheese
- 2 flour tortillas
Instructions
- Cook the hash brown patties. I do this by placing the frozen hash brown patties in the air fryer and air frying (at 390°F) for 10-11 minutes. You could also pan fry or bake if you don’t own an air fryer.
- Whisk together the eggs and soft scramble in a nonstick pan, seasoning with a little salt and pepper.
- Cook the sausage until done, or warmed through if you are using precooked or vegetarian sausage.
- If your tortilla shells are cold, or have been refrigerated, warm them for 10 second in the microwave or in a pan. This to prevent tearing when we roll them up.
- Place a warm tortilla shell over a large square of aluminum foil. Add the ingredients: hash brown patty, scrambled eggs, sausage, shredded cheese, chopped cilantro and a little hot sauce (optional). Roll into a burrito and then wrap in the aluminum foil. Repeat as needed.
- Place the prepared breakfast burritos in the oven at 400°F for 8-10 minutes.
- Once the cheese is melted tear the foil away and enjoy your breakfast burrito. Serve alongside some salsa, sour cream, etc.
Notes
- Hash brown patties make this SO easy to make. But, you can use other potato options like hash browns, tater tots, etc. I like something crispy and air frying is great if own an air fryer.
- If you want fluffier eggs, add a tablespoon or two of milk as you whisk them. If you don’t own a quality nonstick pan you may want to add a little butter or oil to the pan before cooking so the scrambled eggs don’t stick.
- Breakfast sausage is great here or you can use a vegetarian breakfast sausage (we do this a lot at our house, that’s what is pictured here) or other proteins like bacon.
- Shredded cheddar cheese is what I tend to use but any melty cheese is great like pepper jack or Colby jack.
- If you prefer to microwave these rather than use the oven swap the aluminum foil for parchment or wax paper.
Nutrition
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]]>Sometimes folks are intimidated about making grits, assuming there’s a right way and a wrong way, but this really isn’t true. Like most foods, there are more or less traditional ways to make and serve it, but in the end it comes down more to your own taste and preferences. In this post, I will show you how to make basic, delicious grits you can then customize all sorts of ways.
Related: If you like grits for dinner, next up learn how to make risotto—another creamy, tasty grain that can be served with all sorts of meals.
Ingredients
- Grits
- Water
- Chicken bouillon
- Butter
- Salt
- Black pepper
I usually stir some cream (half and half) and shredded or grated cheese into my grits as well. But it depends what I am serving alongside it. I use water and chicken bouillon when making savory grits (which is most of the time).
How to Make Grits
Bring the water to a boil. Add the chicken bouillon cube and stir to dissolve.
While whisking, stir in the grits and continue to cook on medium/high heat for 12-14 minutes. Stir occasionally so the grits do not stick to the bottom of the pan.
Remove from heat and stir in the butter, salt and pepper. Grits are done when they have a smooth and creamy texture and the grains feel softened, not gritty. If adding cream and cheese, add this now so everything can melt together and get warm.
Tips and Notes
- Grits are made with a 4:1 ratio of water (or stock) to grits. In the recipe card here I’ve listed 2 cups of water to 1/2 cup of grits (in order to make two servings). You can cut this in half, double it, etc. Just use the 4:1 ratio as your guide.
- Grits are usually labeled as simply grits, stone-ground or old fashioned. If the package says “instant,” this means the grits have been pre-cooked and the preparation is different (only need to add boiling water).
- You can substitute the water and chicken bouillon cube for chicken stock or broth. You can also use other types of stock (beef, seafood, etc.), depending how you want to flavor your grits and what you are serving them with.
- If you want to make the grits richer, add more butter, cream or cheese. If you want the grits to be thinner, add more liquid when cooking.
- If I am wanting to make sweet grits, I skip the bouillon cube and black pepper and will usually add a little brown sugar and cinnamon to flavor and sweeten the grits. Cream and butter are still great additions, or you can add a little bit of cream cheese.
What to Serve with Grits
- Shrimp
- Baked Chicken
- BBQ Chicken
- Air Fryer Chicken
- How to Make Steak
- How to Broil Steak
- Air Fryer Steak
- Air Fryer Salmon
- Fried Egg – for breakfast grits!
How to make Grits
Ingredients
- ½ cup grits
- 2 cups water
- 1 chicken bouillon cube
- 2 tablespoons butter
- ¼ cup cream
- salt and pepper
Instructions
- Bring the water to a boil.
- Add the chicken bouillon cube and stir to dissolve.
- While whisking, stir in the grits and continue to cook on medium/high heat for 12-14 minutes. Stir occasionally so the grits do not stick to the bottom of the pan.
- Remove from heat and stir in the butter, salt and pepper. Grits are done when they have a smooth and creamy texture and the grains feel softened, not gritty.
- If adding cream and cheese, add this now so everything can melt together and get warm.
Notes
- Grits are made with a 4:1 ratio of water (or stock) to grits. In the recipe card here I’ve listed 2 cups of water to 1/2 cup of grits (in order to make two servings). You can cut this in half, double it, etc. Just use the 4:1 ratio as your guide.
- Grits are usually labeled as simply grits, stone-ground or old fashioned. If the package says “instant,” this means the grits have been pre-cooked and the preparation is different (only need to add boiling water).
- You can substitute the water and chicken bouillon cube for chicken stock or broth. You can also use other types of stock (beef, seafood, etc.), depending how you want to flavor your grits and what you are serving them with.
- If you want to make the grits richer, add more butter, cream or cheese. If you want the grits to be thinner, add more liquid when cooking.
- If I am wanting to make sweet grits, I skip the bouillon cube and black pepper and will usually add a little brown sugar and cinnamon to flavor and sweeten the grits. Cream and butter are still great additions, or you can add a little bit of cream cheese.
Nutrition
You can customize the flavor at the beginning, or just start with the plain base and add fresh toppings in the morning for a completely customizable dish. While there are delicious versions of oats that take longer to make (like our favorite baked oatmeal), this overnight oats recipe is a great option for those who like a simple morning or are pressed for time before work or school.
Looking for other oatmeal recipes? Check out:
- 5 Minute Oatmeal
- Coffee Shop Oatmeal
- Overnight Baked Apple Oatmeal
- Strawberry Shortcake Overnight Baked Oatmeal
- Overnight Baked Blueberry Muffin Oatmeal
- Steel Cut Brûlée Oats
- Peanut Butter Overnight Oats
What are overnight oats?
Overnight oats are an easy no-cook way to make individual servings of oatmeal ahead of time so you can just grab one out of the fridge as needed. Rather than cooking the oatmeal on the stove to soften the oats, you soak the raw oats in your milk of choice overnight (or for at least two hours).
You can eat the oats cold, or you can warm them up for a hot breakfast. It’s also easy to grab a jar of overnight oats on-the-go as you head out the door if you only have a short window for breakfast. There are endless overnight oat flavor combinations that you can try, so find the one that you like the best!
Are overnight oats healthy?
Because they have about 5 grams of protein per half cup, oats can be a good choice to help keep you satiated through the morning. They also contain 4 grams of fiber per cup and are a nutrient dense food as well, so it’s a solid choice to start your day with as long as you tolerate grains well.
Base Ingredients
If you’re short on groceries, you technically only need these two ingredients for your overnight oats base …
Milk of choice: You can use whatever milk (dairy or non-dairy milk like almond milk, oat milk, cashew milk, or coconut milk) you choose for your overnight oats. If using dairy, you can also choose between low or full fat to customize your nutritional profile for your oats. If you are trying to cut down on sugar, choose an unsweetened non-dairy option.
Oats: For overnight oats, you’ll want to make sure you are choosing plain old-fashioned oats (rolled oats) rather than quick cook oats. Quick-cooking oats will end up too mushy, and conversely, make sure not to use steel cut oats as they require more cooking time and won’t soften properly in the milk alone.
But you can also add these to enhance your overnight oats base …
Nut butters (optional): Adding a few tablespoons of your favorite nut butter like peanut butter or almond butter adds nutty creaminess and extra protein.
Chia seeds (optional): Just a few tablespoons of chia seeds mixed in will add some fiber, protein, omega-3 fatty acids, as well as other micronutrients. They also add a pudding-like texture to the oats.
Greek yogurt (optional): You’ll add creaminess and additional protein by adding Greek yogurt to your oats.
Honey, maple syrup, or other sweetener (optional): Depending on your sugar preference, you can sweeten your overnight oats base with the sweetener of your choice, or you can also skip it at the beginning and just drizzle a little on top when you go to eat it in the morning.
Cinnamon (optional): A dash of cinnamon adds a warmth to the oats.
Vanilla extract (optional): Adding a little vanilla extract is a great way to add a note of vanilla sweetness.
When making your overnight oats base, the ratio is always 1:1 of oats to milk. So add the same amount of oats that you add of your choice of liquid and you’ll have the perfect overnight oats base consistently.
Overnight Oat Topping Ideas:
- Chopped nuts: Adding chopped nuts brings a textured crunch and some additional protein to your dish.
- Granola: Granola adds a delicious crunch component to your oats.
- Fresh fruit: You can either add fresh fruit like bananas, mango, oranges, pineapple, or kiwi on top of your overnight oats before eating, or you can mix in some frozen fruit into the base to defrost in the fridge overnight.
- Berries: Strawberries, blueberries, raspberries, and blackberries are all delicious toppings for overnight oats.
- Dried fruit: Like raisins or dried cranberries.
- Flaked coconut: Coconut flakes add a tropical flavor to your oats (and try toasted coconut to add more depth of flavor.
- Cacao powder: Mixing in some cacao powder to taste gives you an all over chocolatey-oat dish that’s perfect for banana or peanut butter additions.
- Jams or jelly: A spoonful of a fruity preserve adds a fruity sweetness.
- Chocolate chips or cacao nibs: Sprinkle in just a bit of chocolate flavor with mini chocolate chips or healthier cacao nibs.
TIP: Add a dash of sea salt to your overnight coats base to bring out all the flavors!
How to make overnight oats:
- Add base ingredients in an individual jar or small bowl: Use a larger bowl if making a multiple person serving or if you want to mix a larger batch and then pour into several jars before refrigerating.
- Stir to combine: Especially if you are using chia seeds, make sure all the ingredients are well combined.
- Cover and refrigerate overnight: Use jar lids if pouring into smaller jars or some tight plastic wrap if using a larger bowl with no lid and place in the refrigerator for at least 2 hours before eating.
- Stir again before serving: Give the oats one final stir before adding your toppings and serve!
Overnight oat recipe variations:
Verry Berry Oats
Overnight oats base of 2/3 cup oats and 2/3 cup milk
1/4 cup Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon pure maple syrup
1-2 tablespoons blueberry jam or 1/4 cup fresh or frozen blueberries added to base ingredients
Fresh berries of choice
Make your base with your oats, milk, yogurt, vanilla extract, maple syrup, and jam or frozen berries. Cover and refrigerate overnight. Top with fresh berries before serving.
Banana Bread Oats
Overnight oats base of 2/3 cup oats and 2/3 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon pure maple syrup
Fresh banana slices and chopped pecans
Make your base with your oats, milk, vanilla extract, cinnamon, and maple syrup. Cover and refrigerate overnight. Top with fresh bananas and chopped pecans before serving.
Chocolate Banana Oats
Overnight oats base of 2/3 cup oats and 2/3 cup milk
1/4 cup Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon pure maple syrup
1 teaspoon cacao powder
1/2 of a banana, mashed
Fresh banana slices and mini chocolate chips or cacao nibs
Make your base with your oats, milk, yogurt, vanilla extract, maple syrup, cacao powder, and mashed banana. Cover and refrigerate overnight. Top with fresh bananas and chocolate chips or cacao nibs before serving.
Pumpkin Spice Oats
Overnight oats base of 2/3 cup oats and 2/3 cup milk
2 tablespoons pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
A small pinch of nutmeg
1 tablespoon pure maple syrup
Granola and chopped walnuts or pecans
Make your base with your oats, milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, and maple syrup. Cover and refrigerate overnight. Top with granola and chopped walnuts or pecans before serving.
Tropical Oats
Overnight oats base of 2/3 cup oats and 2/3 cup milk (or sub full-fat coconut milk for the milk option)
1/4 cup Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
Sliced fresh mango and pineapple added on top before serving
Chopped almonds and flaked coconut (try toasted coconut!) added on top before serving
Make your base with your oats, full-fat coconut milk, yogurt, vanilla extract, and maple syrup. Cover and refrigerate overnight. Top with fresh mango, pineapple, chopped almonds, and flaked coconut before serving.
Tips for making the best overnight oats:
- Try them warm! If you prefer warm oats, warm your overnight mixture briefly in the microwave before adding your final toppings.
- Let the oats soak long enough: You really will need 2-4 hours minimum for the oats to soften, so give yourself enough time or the oats will still be chewy.
- Add crunch last: Anything that you want to stay crunchy, like nuts or granola, make sure to add last rather than in your jar overnight.
- Be mindful of your milk ratio: Usually a 1:1 ratio of oats to milk produces the best overnight oats, but if you find the mixture too runny for your taste, try less milk, and add a little more milk if too thick.
- Think ahead with fresh fruit: If you are making a batch of overnight oats for the week (they are usually good for up to five days), then you’ll want to keep fresh fruit out of your base. It may hold up for the first jar or two, but the longer it sits with the base mixture, it may start to go bad (try canned or frozen fruit instead).
Overnight Oats
Ingredients
Very Berry Oats
- ⅔ cup oats
- ⅔ cup milk or non-dairy milk
- ¼ cup Greek yogurt
- ½ tsp vanilla extract
- 1-2 tablespoon blueberry jam or 1/4 cup fresh or frozen blueberries
- fresh berries for the top
Banana Nut Bread Oats
- ⅔ cup oats
- ⅔ cup milk or non-dairy milk
- ½ teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- fresh banana slices
- pecans chopped
Chocolate Banana Oats
- ⅔ cup oats
- ⅔ cup milk or non-dairy milk
- ½ teaspoon vanilla extract
- 1 teaspoon cacao powder
- ½ of a mashed banana
- fresh banana slices
- mini chocolate chips
Pumpkin Spice Oats
- ⅔ cup oats
- ⅔ cup milk or non-dairy milk
- 2 tablespoons pumpkin puree
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- a small pinch of nutmeg
- 1 tablespoon pure maple syrup
- granola or chopped nuts for the top
Tropical Oats
- ⅔ cups oats
- ⅔ cup milk or non-dairy milk
- ¼ cup Greek yogurt
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
- fresh mango and/or pineapple sliced
- almonds and flaked coconut chopped
Instructions
- Very Berry Oats: Make your base with your oats, milk, yogurt, vanilla extract, maple syrup, and jam or frozen berries. Cover and refrigerate overnight. Top with fresh berries before serving.
- Banana Nut Bread Oats: Make your base with your oats, milk, vanilla extract, cinnamon, and maple syrup. Cover and refrigerate overnight. Top with fresh bananas and chopped pecans before serving.
- Chocolate Banana Oats: Make your base with your oats, milk, yogurt, vanilla extract, maple syrup, cacao powder, and mashed banana. Cover and refrigerate overnight. Top with fresh bananas and chocolate chips or cacao nibs before serving.
- Pumpkin Spice Oats: Make your base with your oats, milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, and maple syrup. Cover and refrigerate overnight. Top with granola and chopped walnuts or pecans before serving.
- Tropical Oats: Sliced fresh mango and pineapple added on top before serving. Chopped almonds and flaked coconut (try toasted coconut!) added on top before serving
Notes
Tips for making the best overnight oats:
-
- Try them warm! If you prefer warm oats, warm your overnight mixture briefly in the microwave before adding your final toppings.
-
- Let the oats soak long enough: You really will need 2-4 hours minimum for the oats to soften, so give yourself enough time or the oats will still be chewy.
-
- Add crunch last: Anything that you want to stay crunchy, like nuts or granola, make sure to add last rather than in your jar overnight.
-
- Be mindful of your milk ratio: Usually a 1:1 ratio of oats to milk produces the best overnight oats, but if you find the mixture too runny for your taste, try less milk, and add a little more milk if too thick.
-
- Think ahead with fresh fruit: If you are making a batch of overnight oats for the week (they are usually good for up to five days), then you’ll want to keep fresh fruit out of your base. It may hold up for the first jar or two, but the longer it sits with the base mixture, it may start to go bad (try canned or frozen fruit instead).
If I’m being honest, I think of arepas like the quick, cornmeal version of English muffins. You pan fry and then bake both. And you can serve them in many of the same ways. I love them warm with a little butter and honey on the inside, but you can also fill them with meat, black beans or cheese to make a sandwich. For a breakfast option, you could fill with scrambled eggs and hot sauce. Whatever you fill this arepas recipes with, they are delicious!
Related: Next up, try our cornmeal churros or cornbread recipe.
Ingredients
- Precooked cornmeal
- Warm water
- Salt
- Oil for pan frying
Precooked cornmeal, also called masarepa, comes in white and yellow and is sometimes called Areparina (a brand). It is different from cornmeal or corn flour (masa harina).
I make arepas more like Venezuelans in that I don’t add cheese to the centers, but see the notes below for options!
How to make Arepas
In a glass measuring cup, measure the water and add the salt. Stir to combine.
In a large bowl, add the precooked cornmeal and then pour in the salted water. Stir to combine, and you can do this with a large spoon or your clean hands. Mix until a soft dough forms. The arepa dough should easily hold together but not stick to your hands. If it seems to still be too sticky, add a little more precooked cornmeal.
Form 6-8 arepa patties from the dough using the palms of your hands to create a disk. I like a thinner arepa, so I tend to go for 8.
If you are adding cheese to the centers, this is the time to do that as well. And dust with yellow cornmeal, if using.
In a large cast-iron skillet, add the oil and heat over medium heat. Pan fry the arepas until toasted and golden brown on both sides, 2-3 minutes on each side. Depending on the size of your pan, you may need to do this in batches. Then transfer to a baking sheet lined with a baking mat or parchment paper.
Cook arepas in the oven at 350°F for 15-16 minutes. Allow to cool slightly before slicing and serving.
Tips and Notes
- I do mix a little yellow cornmeal into my batter and also use it to dust the top and bottom of my arepas before pan frying. But this is optional! I just like the texture and color it adds.
- I use vegetable oil or canola oil for frying. If you use an oil with more flavor (like coconut oil or olive oil), just know it will impact some of this flavor to your arepas.
- If you want to make cheese-filled arepas, like many Colombians enjoy, you will need some shredded mozzarella cheese or other melting cheese and add 1-2 ounces to the center of these as you form the arepa patties.
- Arepas are naturally gluten-free and vegan friendly.
- Store any leftover arepas in an airtight container at room temperature for up to 5 days. Rewarm by toasting or pan frying.
Arepa Fillings & More Latin American Recipes
- Barbacoa
- Carnitas
- Carne Asada
- Ceviche
- Torta
- Pozole
- Chicharron
- Pico De Gallo
- Avocado Salsa
- Mango Salsa
- Mole Sauce
- Chipotle Sauce
- Chimichurri Sauce
- Guacamole
- Queso
- Enchiladas
- Chicken Verde Enchiladas
- Taco Dip
- Birria Tacos
- Birria Pizza
Arepas
Equipment
- skillet
Ingredients
- 2 cups water warm
- 1 teaspoon salt
- 2 cups pre-cooked cornmeal
- 1 tablespoon oil
Instructions
- In a glass measuring cup, measure the water and add the salt. Stir to combine.
- In a large bowl, add the precooked cornmeal and then pour in the salted water. Stir to combine, and you can do this with a large spoon or your clean hands. Mix until a soft dough forms. The arepa dough should easily hold together but not stick to your hands. If it seems to still be too sticky, add a little more precooked cornmeal.
- Form 6-8 arepa patties from the dough using the palms of your hands to create a disk. I like a thinner arepa, so I tend to go for 8.
- In a large cast-iron skillet, add the oil and heat over medium heat. Pan fry the arepas until toasted and golden brown on both sides, 2-3 minutes on each side. Depending on the size of your pan you may need to do this in batches. Then transfer to a baking sheet lined with a baking mat or parchment paper.
- Cook arepas in the oven at 350°F for 15-16 minutes. Allow to cool slightly before slicing and serving.