🍑 Peach Overnight Oats

Mornings can be chaotic, but breakfast doesn’t have to be! This Peach Overnight Oats recipe is perfect for busy moms who need something quick and healthy, but also delicious. Just five minutes the night before, and you’ll wake up to a ready-to-go breakfast. I love to meal prep a few containers of these at the beginning of the week so I always have a grab-and-go option ready. It’s a lifesaver when I’m running behind and don’t have time to eat at home—but still want to avoid grabbing something unhealthy on the road.

Meal Prep Tip:

I like to prep a few of these at the beginning of the week using these leak-proof meal prep containers. They’re the perfect size for individual portions, stack neatly in the fridge, and the airtight lids keep everything fresh until I’m ready to grab one on the go—whether I’m racing to work, doing school drop-off, or heading out for errands.

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Ingredients:

  • 1 ripe peach, diced
  • ½ cup old-fashioned oats
  • ½ cup milk or milk substitute (almond, oat, etc.)
  • 1 tbsp brown sugar (adjust to taste)
  • ½ tsp ground cinnamon

Instructions:

1. In a jar or container, add oats then pour in milk

2. Dice 1 ripe peach and add it to the container

3. Drizzle the brown sugar and cinnamon on top of the peaches

4. Cover and refrigerate overnight (or at least 4 hours). In the morning, give it a stir and enjoy cold—or warm it up if you prefer!

Tip: Add a spoonful of yogurt or chopped nuts for extra creaminess or crunch!

And that’s it — super simple, delicious Peach Overnight Oats ready to make your mornings easier. Give it a go and drop a comment if you try it or have any tweaks. Happy breakfasting!

🎥 Watch It Come Together

Want to see how easy these overnight oats are to make?

https://www.instagram.com/reel/DLqJhGYptKu/?igsh=ZnRzeWxiczlpMnIw

Because sometimes seeing it made makes all the difference. 🍑 🥣

🍎 Apple Cinnamon Pancakes Recipe

Looking for a quick, healthy, and picky-eater-approved breakfast? These Apple Cinnamon Pancakes are soft, fluffy, and naturally sweetened with grated apple. They’re made with pantry staples and come together in just 15 minutes — perfect for busy school mornings or slow weekend brunches.

🧾 Ingredients:

  • 1 red apple, peeled and grated
  • 1 egg
  • ½ cup flour
  • ¼ cup milk
  • 1 tsp baking powder
  • 1 tsp cinnamon

👩‍🍳 Instructions:

1. Prep the apple: Peel and grate the apple into a bowl.

2. Mix: Add the egg and stir to combine.

3. Add dry ingredients: Stir in flour, baking soda, and cinnamon.

4. Pour in milk: Mix until a thick batter forms.

5. Cook: Heat oil in a nonstick pan over medium heat. Spoon batter into the pan in small portions.

6. Flip: Cook until edges bubble and bottoms are golden. Flip and cook the other side until done.

💡 Mom Tips

  • Double the recipe and freeze extras for a grab-and-go weekday breakfast.
  • Add mini chocolate chips or raisins for fun, kid-friendly twists.
  • Serve with maple syrup, yogurt, or a smear of almond butter for extra flavor and protein

💬 Final Thoughts

These Apple Cinnamon Pancakes are a cozy, comforting way to sneak fruit into your family’s morning without any complaints. They’re quick, versatile, and most importantly — kid-approved! 🙌

If you make this recipe, tag me on Facebook or share a pic — I’d love to see your creations!From Work to Table

🍫 Mini Muffins (Kid-Approved + Lunchbox-Ready!)

Let’s be honest—mornings are chaos. Between missing socks, packed schedules, and last-minute “Mom, I need a snack for school!” moments, breakfast (or snack prep) often gets pushed to the bottom of the list.

Enter: these super easy Mini Muffins.

They take less than 20 minutes, use one bowl, and somehow manage to please both my not-picky child and my extremely picky one—which is a win in any parent’s book. 💪


Mini, fluffy, and packed with just enough chocolate (or other add-in) to keep little hands reaching for more.

📝 Ingredients

Just a few pantry staples (and a shortcut!) are all you need:

  • 1 cup of pancake mix or choice
  • 1 egg
  • 1/2 cup milk
  • Optional add-ins of choice
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix muffin mix, egg, and milk until just combined.
  3. Scoop the batter into a mini muffin pan—grease it or use liners for easy cleanup.
  4. Sprinkle a few chocolate chips or other add-on on top for fun (optional but recommended!).
  5. Bake for 10–12 minutes or until lightly golden and a toothpick comes out clean.
  6. Let them cool slightly… or eat them warm if your kids don’t want to wait.

⏱️ Time-Saving Breakdown:

  • Prep time: 5 minutes
  • Bake time: 10–12 minutes
  • Total time: About 15–20 minutes

🧁 Why We Love These:

  • Kid-approved by even the pickiest of eaters (yes, mine!)
  • Perfect for lunchboxes, road trips, or after-school snacks
  • Freezer-friendly: stash a batch in a zip-top bag for emergencies
  • Minimal mess = happy mom

💡 Tips:

  • Add a splash of vanilla or a pinch of cinnamon for flavor boosts
  • Use a cookie scoop to keep muffin sizes consistent
  • Want to sneak in something extra? Fold in mashed banana or grated zucchini

💬 Let’s Chat:

Have a picky eater win with this recipe?

Share your version in the comments or tag me on Facebook at From Work to Table — I’d love to see how your batch turned out!