MAKE AHEAD Breakfasts for STRESS FREE Mornings!
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Recipes in this Video
4 recipes
Crockpot yogurt is a modern take on traditional yogurt-making, leveraging the convenience of slow cooking. This method allows for a controlled fermentation process, resulting in creamy, homemade yogurt. It's a popular choice for those looking to enjoy fresh yogurt without the need for specialized equipment. Today, many home cooks embrace this method for its simplicity and the ability to customize flavors and sweetness.
Ingredients
- ●milk
- ●yogurt starter
- ●vanilla extract
- ●sugar
- ●salt
Instructions
- 1Heat milk in the crockpot on low until it reaches 180°F, about 2-3 hours.
- 2Turn off the crockpot and let the milk cool to 110°F, about 1-2 hours.
- 3Mix in yogurt starter and vanilla extract until well combined.
- 4Cover the crockpot with a lid and wrap it in a towel to maintain warmth.
- 5Let the mixture sit for 6-12 hours to ferment, depending on desired tartness.
- 6Check the yogurt for thickness and taste; if desired, let it sit longer.
- 7Once ready, transfer yogurt to containers and refrigerate for at least 4 hours before serving.
- 8Stir in sugar and salt to taste before serving, if desired.
Ingredient Alternatives
yogurt starter
Healthier: probiotic capsules
Cheaper: store-bought yogurt
Probiotic capsules can provide similar cultures.
milk
Healthier: almond milk
Cheaper: soy milk
Almond milk is lower in calories.
Techniques
heatingfermenting
Equipment
crockpotthermometerwhiskcontainers
milk
Also Known As
Slow Cooker Yogurt
Ingredients
- ●1 lb ground turkey
- ●1 cup rolled oats
- ●1/2 cup fresh blueberries
- ●1/4 cup chopped walnuts
- ●1/4 cup finely chopped onion
- ●1/4 cup milk
- ●1 egg
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large mixing bowl, combine the ground turkey, rolled oats, chopped walnuts, chopped onion, milk, egg, vanilla extract, cinnamon, salt, and black pepper.
- 3Gently fold in the fresh blueberries, being careful not to crush them.
- 4Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- 5Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown.
- 6Remove from the oven and let them cool for a few minutes before serving.
- 7Serve warm as a breakfast option or snack.
Equipment
mixing bowlbaking sheetparchment paper
Ingredients
- ●6 large eggs
- ●1/2 cup plain Greek yogurt
- ●1/2 cup shredded cheese (cheddar or your choice)
- ●1/4 cup diced bell peppers
- ●1/4 cup diced onions
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp paprika
- ●Cooking spray or oil for greasing the muffin tin
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, whisk together the eggs and Greek yogurt until well combined.
- 3Stir in the shredded cheese, diced bell peppers, diced onions, salt, black pepper, garlic powder, and paprika.
- 4Grease a muffin tin with cooking spray or oil to prevent sticking.
- 5Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- 6Bake in the preheated oven for 20-25 minutes, or until the egg bites are set and lightly golden on top.
- 7Remove from the oven and let cool for a few minutes before carefully removing the egg bites from the muffin tin.
- 8Serve warm, optionally with additional yogurt on the side.
Equipment
Mixing bowlWhiskMuffin tinOven
vegetariangluten-freedairy-freeegg-free
Ingredients
- ●1 cup rolled oats
- ●1 cup milk (or plant-based milk)
- ●1 large egg (or flax egg for vegan)
- ●1 tsp vanilla extract
- ●1 tbsp baking powder
- ●1/2 tsp salt
- ●1 tbsp sugar (optional)
- ●1 cup fresh or frozen blueberries
- ●1 tbsp vegetable oil (for cooking)
Instructions
- 1In a bowl, combine the rolled oats and milk. Let it sit for about 10 minutes to soften the oats.
- 2In another bowl, whisk together the egg (or flax egg), vanilla extract, baking powder, salt, and sugar (if using).
- 3Add the oat mixture to the wet ingredients and stir until combined.
- 4Gently fold in the blueberries into the batter.
- 5Heat a non-stick skillet or griddle over medium heat and add a little vegetable oil.
- 6Pour 1/4 cup of batter onto the skillet for each pancake.
- 7Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- 8Repeat with the remaining batter, adding more oil to the skillet as needed.
- 9Serve warm with maple syrup or your favorite toppings.
Equipment
mixing bowlswhisknon-stick skilletspatula
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