Simply Mrs. Edwards

{just the life of a new wife}


Crock-Pot Pumpkin Spice Oatmeal

You may have picked up on this at some point, but pumpkin is possibly my most favorite flavor. It’s good in coffee, it’s great for dessert, and I recently figured out that it’s perfect for breakfast, too! This recipe is easy-peasy and absolutely delicious! The best part is that you can set it before you go to bed and have warm, fall-flavored oatmeal by breakfast. It’s a win all around!

Crock-Pot Pumpkin Spice Oatmeal

  • 2 c. steel cut oats- it’s important to use steel cut oats. Don’t use rolled or quick oats- they will get mushy!
  • 4 c. liquid- you can use milk, water, apple juice, almond milk, coconut milk- whatever suits your fancy (I used 2 c. milk + 2 c. apple juice)
  • 1 (15 oz.) can of pumpkin puree
  • 1/2 c. honey
  • 1 Tbsp + 1 tsp. pumpkin pie spice
  • 1 Tbsp. vanilla extract
  1. Begin by spraying your crock-pot with non-stick cooking spray (This is important! You’ll be chiseling oatmeal off of your crock-pot for days if you forget…)
  2. Add all ingredients to your crock-pot. Stir to combine.
  3. Cook on low for 5-6 hours. Serve plain, with milk, or with a dollop of yogurt.
  4. ENJOY!

The pumpkin eater,
Mrs. Edwards


Homemade Gluten Free Granola Bars

Since going gluten free, I’ve had to avoid a lot of my old go-to snacks (like some granola bars, crackers, etc.). One thing I’m a fan of is a grab-n-go type snack and these granola bars fit the bill perfectly. I store them in the freezer and grab one as I’m headed out the door. I felt a little hippy-dippy while making these, but whatevs. They’re delish, easy, healthy, and best of all gluten free! Hoorah!

Homemade Granola Bars // Simply Mrs. Edwards

Homemade Gluten Free Granola Bars (adapted from this recipe)

  • 2 ripe bananas, mashed
  • 2 c. gluten-free rolled oats (Trader Joe’s has gluten free for $3.99 a bag!)
  • 1/4 c. almond meal (also easily found at Trader Joe’s)
  • 1/2 c. chocolate chips
  • 1/3 c. honey
  • 1/2 c. peanut butter
  • 2 Tbsp. cocoa powder
  • 3 Tbsp. sunflower seeds
  • 1/4 c. almond slivers
  • 1 tsp. vanilla
  • 1/4 tsp sea salt or Kosher salt
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl.
  3. Line an 8″x8″ pan with foil, leaving overhang on 2 sides. This will help when you pull the bars out to cut them. Spray your foil with non-stick cooking spray.
  4. Using your fingers, press the mixture firmly and evenly into your pan. Spraying your fingertips with cooking spray helps with the stickiness!
  5. Bake for 20-25 minutes, or until mostly set up. They will completely set up after cooling.
  6. Let cool for a bit on the counter and then cover and place in freezer. Freeze for at least an hour (mine were in the freezer overnight). Remove bars by lifting foil out of pan. Cut into 8-10 bars, wrap in parchment paper, place in a ziploc bag and store in fridge or freezer. They’re edible straight from the freezer!
  7. ENJOY!

Homemade Granola Bars // Simply Mrs. Edwards

You can substitute most any of these ingredients for whatever you’d like! In my next batch I think I’ll sub in apple sauce for the banana and maybe add some chia seeds or flax. You could also add raisins, dried cranberries, dates, walnuts, pepitas…the possibilities are endless!

The granola eater,
Mrs. Edwards


Waking up Slow with Banana Pancakes

A huge bonus of being married to Josh? He LOVES breakfast, but even better…he loves making breakfast. What’s better than that, you ask? It’s that I’m always the lucky recipient of his talents. It’s a tough, tough life.

This past weekend, Josh tried a new recipe. If I have my way, I’ll be eating these every Sunday morning from here on out! Jack Johnson has it right, waking up slow with Banana Pancakes is probably the best thing ever.

Banana Pancakes (found here)

  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed

1. Combine flour, sugar, baking powder & salt.
2. In a separate bowl, mix together egg, milk, oil and mashed bananas.
3. Fold egg, milk, oil & banana mixture into the dry ingredients.
4. Grease a griddle or large frying pan and heat to medium heat (we have this flat Calphalon griddle and LOVE it and use it almost every day).
5. Pour batter in 1/4 cup scoops onto pan and cook until golden brown. Serve warm with syrup, banana slices, walnuts, etc.

Seriously, my husband is such a blessing to me and I do not take him making breakfast for me every weekend for granted! He is so good to me and I am so thankful for him!

Hope you get to enjoy these yummy pancakes with someone you love!

In Love,
Mrs. Edwards


Saturday Morning Breakfast…On Wednesday Night?

Ever since I was little, my Mom has made a meal called Saturday Morning Breakfast. We rarely had it on Saturday, but somehow the name stuck. I honestly have no idea where the name came from, but that’s what its known as, and will forever be known as.

The name might not make sense, but ohmygoodness. It it should have its own food group named after it. Grains, vegetables, fruits, dairy, protein and Saturday Morning Breakfast. Sounds good to me!

It wins the hearts and taste buds of anyone who tries it. My husband is now a firm believer in Saturday Morning Breakfast, and you should be too!

Ok, drum roll please…here’s how you make it: You need 3 key ingredients: eggs, sausage or bacon & potatoes (EASY!)
For tonight’s dinner, I used 5 eggs, 8 sausage links and 7 very small red potatoes (which ended up being too many, I should have gone with 5 or 6).

You’ll also want to add onion powder, garlic powder, salt and pepper. My Mom makes it with onions and peppers sometimes, but if you’re like me and have an aversion to such grotesque things, you can substitute with onion powder and some hot sauce.

  1. In a large frying pan, start cooking your meat. Whether you’re using sausage or bacon, you’ll want to cut the meat into smaller 1/2 inch-ish pieces.
  2. While the meat is cooking, start cutting up your potatoes. I like to use red potatoes but you can use russets as well. I leave the skin on the red ones, but definitely peel the russets. Cut them into bite sized chunks.
  3. By the time you’re done cutting potatoes, your meat should be most of the way done. Remove it from the pan and set aside. Keep 1-2 tablespoons of the grease (is the term oil more appetizing? I’m not sure…) and discard the rest.
  4. Throw your potatoes (maybe not throw…gently set?) into the frying pan with the left over oil/grease and season to your hearts content. I use onion, garlic, salt & pepper. But use whatever sounds good to you! Cook the potatoes until they’re fork tender.
  5. Crack your eggs into a separate bowl and whisk them until they’re scrambled.
  6. Once the potatoes are tender, put the meat back in the pan and pour the eggs over the top. Let the eggs cook a bit and mix. Cook, then mix. Do this until the eggs are completely cooked.
  7. Voila! You have Saturday Morning Breakfast!!

You can add a plethora (sweet word, yeah?) of toppings to make this delectable delicacy even better. Cheese, sour cream, hot sauce, green onions, ketchup…even mayonnaise (don’t judge me).

Hope you enjoy this recipe! It’s something that my family loves and I hope you do too!

With love and a full tummy,
Mrs. Edwards