Chef Mia

Brown Sugar Overnight Oats

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Brown Sugar Overnight Oats

  • Author: Chef Mia
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Description

This brown sugar overnight oats recipe is such a delicious and easy breakfast to start off the day! Paired with mashed bananas and hints of cinnamon, youll love these comforting flavors. Thanks to the mashed bananas, this overnight oats recipe is made without yogurt! Its the perfect overnight oats recipe for those who dont usually have yogurt on hand.

Ingredients

Scale
  • 2 cups rolled oats
  • 4 tablespoons chia seeds
  • 3–4 tablespoons brown sugar
  • 1 cup mashed banana, (2 ripe bananas)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ¼ teaspoon cinnamon, or more
  • 2 cups milk

Instructions

  1. Add the rolled oats, chia seeds, brown sugar, mashed bananas, cinnamon, salt, vanilla extract, and milk to a large bowl. Stir until well combined.
  2. Cover with a lid or plastic and refrigerate for at least 4 hours or overnight.
  3. When ready to enjoy, top with your toppings of choice.

Notes

You can use dark, light, or regular brown sugar. This recipe was created with dark brown sugar.

Nutrition

  • Calories: 372kcal
  • Sugar: 22g
  • Protein: 12g

This semi-homemade recipe for easy cruffins is going to knock your socks off!

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Cruffin

  • Author: Chef Mia
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Description

A Cruffin is crescent roll dough that is buttered and coated with cinnamon and sugar, rolled, cut, and baked in a muffin tin.

Ingredients

Scale
  • 3 tubes (8 ounces each) refrigerated crescent roll sheets
  • 6 tablespoons unsalted butter, softened, divided
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
  2. Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
  3. Spread 2 tablespoons of softened butter evenly over each sheet of dough.
  4. In a small bowl, whisk together the sugar and cinnamon.
  5. Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.
  6. Starting on the long end of the dough sheet, tightly roll it up into a log.
  7. Cut the log in half, creating two shorter logs.
  8. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
  9. Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
  10. Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
  11. Place into the prepared muffin tin. Repeat with the remaining 11 sections.
  12. Bake for 18-20 minutes, or until golden brown.
  13. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Nutrition

  • Calories: 183kcal

salted caramel banana cake (gluten free)

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Salted Caramel Banana Cake (Gluten Free)

  • Author: Chef Mia
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Description

This easy, gluten free banana cake recipe couldnt be more delicious! Imagine if banana bread and vanilla cake had a baby.thats exactly what this delightful banana cake tastes like. Yum!

Ingredients

Scale
  • 2 1/2 c almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 c coconut oil melted
  • 2 ripe bananas mashed
  • 1/4 c maple syrup*
  • 1/4 c honey
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 F. Line an 8 or 9 baking pan with parchment paper and set aside.
  2. In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt.
  3. In a separate medium bowl, mix together the coconut oil, bananas, eggs, honey, maple syrup, and vanilla.
  4. Add the wet ingredients into the dry ingredients, stirring it together until it forms a batter. The batter will be thick.
  5. Pour the cake batter into the baking pan, smoothing the top so its flat.
  6. Bake for about 30-35 minutes, until the cake is lightly browned and the center is firm to the touch.
  7. Remove the cake from the oven and cool completely on a rack.
  8. In the bowl of a stand mixer, beat the cream cheese, vanilla, and maple syrup until fluffy, about 2-3 minutes. You may want to start with the lesser amount of maple syrup, and add more to your desired sweetness.
  9. Spread the cream cheese frosting on top of the cooled banana cake.
  10. Mix all ingredients together in a medium bowl until smooth.
  11. Drizzle the sauce on top of the cake, and serve.

Notes

Notes You could certainly use only maple syrup or only honey to sweeten this cake, but I like the unique flavors that come from using both. Feel free to use a non-dairy cream cheese to keep this recipe dairy-free. Almond butter or cashew butter are great choices for the base of the caramel sauce because of their neutral flavor, but you can use any nut butter youd like!

Strawberry Cream Cheese Cookies

Cream Cheese Strawberry Cake Mix Cookies are some of the most delicious cookies I’ve ever made. These cookies are creamy, strawberry melt in your mouth goodness.

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Strawberry Cream Cheese Cookies

  • Author: Chef Mia
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Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter-softened
  • 4 oz cream cheese-softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped fresh strawberries
  • 2 Tablespoons lemon juice
  • 1–2 Tablespoon flour
  • 5 oz white chocolate-chopped
  • sanding sugar

Instructions

  1. Preheat the oven to 350 F and line pans with parchment paper.
  2. Pour fresh lemon juice over chopped strawberries, and drain them after a few minutes.
  3. Whisk together 1 1/4 cup all-purpose flour, salt, and baking powder and set aside.
  4. Beat butter with sugar and cream cheese until its light and fluffy.
  5. Add egg and vanilla and mix well.
  6. Gradually add the flour mixture and mix until its well combined.
  7. Stir in chopped white chocolate.
  8. Sprinkle strawberries with 1-2 tablespoons flour, toss them until all strawberries are coated with a thin layer of flour, and then stir them gently in the batter.
  9. Drop a heaping tablespoon of batter onto the pan leaving an inch of space between.
  10. Set the cookies in the refrigerator for 5-10 minutes before baking.
  11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
  12. Bake for 13-15 minutes( until the edges become golden brown).
  13. Let them cool for a few minutes in the pan then transfer them to a wire rack to cool completely.

This Banana Bread Recipe Is Foolproof and So Good

If you’ve got ripe bananas and a craving for something cozy, this easy banana bread recipe is what you need. No mixer, no stress—just a moist, homemade loaf that’s perfect for beginners or busy days. Use pantry staples and have a loaf ready in under an hour. Save this simple recipe for when you want something sweet, fast, and totally satisfying. Make it today and keep it pinned for your next bunch of brown bananas.

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Easy Moist Banana Bread

  • Author: Chef Mia
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Description

This easy, moist banana bread recipe uses simple ingredients you probably already have. It’s soft, flavorful, and perfect for breakfast, snacks, or gifting.

Ingredients

Scale
  • 3 ripe bananas mashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line it with parchment paper.
  3. In a large bowl, mash the bananas with a fork until smooth.
  4. Stir in the melted butter until well combined.
  5. Add sugar, beaten egg, and vanilla extract. Mix until everything is evenly blended.
  6. Sprinkle baking soda and salt over the mixture and stir gently.
  7. Add the flour and stir just until the flour disappearsdo not overmix.
  8. Pour the batter into the prepared loaf pan and spread it evenly.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the banana bread cool in the pan for 10 minutes.
  11. Transfer to a wire rack to cool completely before slicing.

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