So we all know the saying “when the cats away, the mouse will play”, right? Well, that happened to me yesterday. My husband was out at a music festival all day and I went a little baking-overboard. I baked 5 different recipes. This is one of the creations that came out of the day.
As you can probably tell, I love breakfast foods. Especially on the weekend. During the week, breakfast is always a green smoothie or some oatmeal. But on the weekends, I vary my selections much more. I found some really delicious looking blueberries at the market and couldn’t resist baking with them right away.
I haven’t posted in a while because some of my original creations have been total busts. I had some matcha muffins backfire on me, a few bland “granola” recipes, and even a few bars (which are my normal go-to!) turn out boring. However, I think these turned out well.
These took a bit more prep work than my normal recipes. That said, they took about 20 minutes in total – much more normal prep time for a baked good. 🙂
Also, the thing I love about these is that they are packed with quinoa & flax seed and you can’t even tell they’re super healthy. You could even throw some chia seeds in there if you wanted the extra fiber & protein!
1½ cups gluten-free oats
1 cup cooked & cooled quinoa
1/4 cup organic flax seeds, or flax seed powder
1 teaspoon baking powder
⅓ cup coconut sugar
1 cup mashed bananas – the more ripe, the sweeter they’ll be
2/3 cup unsweetened applesauce
2 tablespoons creamy almond butter
1 teaspoon vanilla
Pint of fresh blueberries – bonus points if they come from a farmer’s market!
Cook quinoa over the stove per the directions on the box, let it cool
In a medium bowl, combine quinoa & dry ingredients – mix together; set aside
In a seperate bowl, mash bananas. Once mashed, add in vanilla, applesauce and cashew or almond butter.
Beat until well mixed
Add dry ingredients to bowl with the mashed banana mixture; beat until combined
Wash blueberries and hand mix in
Scoop mixture into a muffin tin
You can add an extra oatmeal crumble if you’d like. This is optional, but all I did to create the crumble was mix together a bit of almond milk + oats, tossed with a bit of agave. Sprinkle the crumble on top, if you choose to use it.
Bake at 350 degrees for 18-20 minutes, or until edges start to brown
Totally up to you, but I like to eat these piping hot (but that’s how I eat everything!)
These would be great to prep on a Sunday for the family and eat all week long! Or, freeze them and warn them a bit before grabbing on the go.
These would be great with strawberries, cherries, blackberries…the list is endless!
Give them a shot with some different fruit and let me know what you think! Happy breakfasting!
When I was younger, pretty much the only fruit I would eat was apples. Other than that, no thanks! Now, I have at least an apple a day (my doctor would be so proud!) so I thought it might be fun to bake them into some healthy cookies.
These are clean and could almost pass for breakfast cookies, since they’re packed with nuts, oatmeal and fruit!
Like my other recipes, these are pretty simple and come together in about 15 minutes. The toughest part is chopping the apples. After that, it’s smooth sailing.
1 cup oatmeal (gluten-free works fine!)
3/4 cup of almond flour or coconut flour
1 ½ teaspoons baking powder
2 teaspoons of cinnamon (you can do more or less depending on your preference, but I LOVE cinnamon so the more the better!)
1/2 cup of chopped nuts (I used pecans)
Dash of Himalayan sea salt
2 tbsp melted coconut oil
1 large egg
1 tsp vanilla extract
1/2 cup agave or honey (I used honey)
2 cups diced red crisp apple
Prepare a piece of parchment paper and preheat oven to 350 degrees.
In a medium bowl, mix together all dry ingredients and set aside.
Separately, beat egg in a small bowl. Add in vanilla & honey and mix well.
Dice red apple into small chunks.
Add wet ingredients to bowl with dry ingredients and mix well.
Add apple pieces of mixture and combine well.
Scoop into 1 inch balls and bake for 12-15 minutes.
Let cool for a minute or two after you take them out of the oven, but I liked these best warm! These are not the most beautiful, I admit, but they taste good!
These can totally pass as breakfast cookies, right!?
Umm.. YUM. Seriously, what is be better than a warm, gooey, homemade oatmeal cookie? I don’t know if there’s anything better – except for maybe when the recipe is a clean one!
No butter. No oil. YES.
Obviously, this is a cookie so should be consumed as a treat. Just because it’s clean doesn’t mean it’s a diet food!
These cookies, though…they will be hard to resist. So good my husband took one bite of one and said “you have to take these to work with you tomorrow or they’ll be gone when you get home”. I guess that’s a good sign 😉
These are pretty basic. You really can’t mess them up. Also, I put chocolate chips and walnuts in mine but you really could put whatever you wanted in here. I thought about doing pistachios, but decided to just go more basic. And…yum.
1 cup of oats
3/4 cup of almond flour or oat flour
1 tablespoon of baking powder
1 teaspoon cinnamon
1/4 teaspoon pink Himalayan sea salt
1 egg white
1/4 cup of almond butter (any or any kind of nut butter)
1 teaspoon vanilla
Any “mix-ins”you desire – chocolate chips, walnuts, pecans, dried fruit…etc!
Preheat oven to 365 degrees and prepare parchment paper on a cookie sheet. Set aside.
Mix all dry ingredients together (minus the mix-ins) and set aside.
In a medium bowl, mix together all wet ingredients until well combined & almond butter is no longer chunky.
While stirring, add the wet mixture to the dry. Combine well.
Stir in mix-ins!
Scoop large balls of dough onto the parchment paper and bake for 12-15 minutes, until you start to notice the cookies becoming golden brown.
Guys, summer may actually be coming! I know this because my kitchen was HOT while I was baking. To be clear, I am no where near complaining, espeically since we only get a small handful of warm days in Chicago each spring. However, if this keeps up next week may be a no-bake week 🙂
One of my summer addictions is iced coffee with hazelnut flavored syrup. Not the cleanest of treats, I realize, but I just LOVE me some hazelnut.
I decided to combine a few of my favorite things so I could have an excuse to bake with something Hazelnut flavored. The recipe itself is pretty basic and forward, and if you don’t like hazelnut you can easily swap out regular peanut butter, cashew butter, almond butter, or anything else! However, Justin’s Chocolate Hazelnut Butter really is the jam. I would even say it makes the recipe worth it.
This recipe is suitable for almost anyone – no flour, no eggs, no butter, and no dairy! Not too shabby.
Let’s do it!
2 1/2 cups of gluten free oats ground into flour, or almond flour
Preheat oven to 350 degrees, and spray a 8×8 pan with EVOO spray.
In a medium bowl, mix together dry ingredients (flour, baking powder, baking soda + salt) and set aside.
In a Vitamix or food processor, blend together bananas, agave, vanilla and applesauce.
Combine wet + dry ingredients in a medium bowl and mix well.
Spread batter into pan and bake for 15 minutes, or until edges are golden brown.
Make chocolate drizzle by combining coconut oil with cocoa and drizzle over the pan. (This part is optional, but I feel like the bitterness of the chocolate is actually a nice compliment to the sweetness of the hazelnut butter.)
Also optional (but definitely worth it!) cut the corner of the Hazelnut Butter packet and spread across the bars.
At my job, we’re lucky enough to have tons of snacks. They’re not healthy snacks, but tons of snacks in general.
At least, though, they drop off a huge basket full of bananas every week. By the end of the week, there are always a few left over. Rather than tossing them sometimes I take them home to use for baking. (Hey, work…I hope thats ok).
I woke up this morning thinking I wanted to make some type of break or breakfast bar and this one hits the spot. With peanut butter as a main ingredient, how could it not?
1-2 ripe bananas (Fun fact: if you have non-ripe bananas, you can put them in the oven for 30 min. at 350 degrees and they’ll brown right up!)
1/2 cup coconut or oat flour
1 cup of rolled oats
1/2 cup peanut butter (can use almond butter or any other nut butter if you’d like!)
1 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon maple syrup
Extra banana slices as you’d like!
Preheat oven to 350 degrees. Spray a pan with coconut oil spray and set aside.
Mash bananas until they are a weird gross mush.
Add eggs and mix well.
Add peanut butter to the mixture and combine well. Add maple syrup and vanilla and mix well.
In a seperate bowl, mix together flour, oats and baking powder. Slowly, add the dry ingredients to the we ingredients.
Pour mixture into a prepared 8×8 pan to make breakfast bars, or a bread pan to make bread. (Note: bread will be thick! And you’ll need to bake it for an additional 5-6 minutes)
Bake for 35 minutes or until edges are slightly browned.
I’m using oats again – are you surprised? Didn’t think so.
This recipe brings together a few of my favorites – oats, coffee, and coconut! Coconuts are one of my favorite superfoods and they add some extra fiber, which is always welcome in my book. If you don’t like coconut, feel free to omit it from this recipe, but I find it helps bind the clusters together better and you can hardly taste it.
Warning: This stuff is addictive. Also, you can easily customize it to almost any flavor you like.
2 heaping cups of your favorite oats (gluten free optional!)
1/2 cup oat flour
1/2 cup shredded coconut
1 tsp cinnamon
1/4 tsp sea salt
1 large egg
1 large egg white
1/4 cup melted coconut oil
1/4 cup pure maple syrup (Or Agave – depends on your taste)
1/3 cup of instant coffee (optional, if you want that breakfast-y taste)
Preheat oven to 350 and cover a cookie sheet with Parchment paper
Mix together dry ingredients (Oats, flour, cinnamon, coconut, seasalt and instant coffee) in a large bowl
Separately, beat together eggs and egg white in a smaller bowl
Add melted coconut oil and maple syrup to the egg mixture
Add the wet mixture to the bowl with the oats and mix together until all of the oat appear covered with the mixture and clumps start to form
Spread the mixture out over the parchment paper
Bake for 15-18 minutes, depending on how crunchy you like your granola
Remember the granola will continue to harden after you take it out of the oven, so let it cook until it’s about 90% where you like it then let it sit to harden even more
Once cooled, pour it into a Mason jar or airtight container to keep
Granola will only last a few days, so sprinkle over yogurt, mix with fruit, or eat it by the handful (like I do!) right away!
Note: you can omit the instant coffee and add dried fruit, if you prefer sweet over savory.
I have always been a cookie dough fan. Usually, whenever I bake I’m more excited about the dough than the final products. And we already know that I’m a big fan of oatmeal, so when I can eat RAW oatmeal cookie dough, I’m in heaven.
This is a super easy dip to make and you can really customize it however you want. I chose to add chocolate chips & oatmeal to replicate my favorite type of cookie, but you could easily add sprinkles to make this taste more like sugar cookies, raisins, nuts, the possibilities are endless!
The base of the cookie is completely clean and secretly healthy – great for us bouncing back from Christmas binging. The chocolate chips are obviously the exception here, so make sure you leave those out if you are strictly a clean eater. Also, you probably already have all of these ingredients in your pantry so you can make this TODAY. You will NOT regret it. Now, how am I supposed to distract myself from knowing this sitting in the fridge waiting for me to finish it off!? Ah!
1 can of chickpeas (Make sure you wash & strain well!)
2 tablespoons of vanilla
1/4 teaspoon of salt
1/4 cup of nut butter – I used almond, but you could really use any kind of nut butter
1/8 teaspoon of baking soda
1 cup of pitted dates
Almond milk – only if consistency is thick
Any mixings of your choice – I used oatmeal & dark chocolate chips
Throw everything (except for milk and toppings) into the blender or food processor and mix together!
Once it reaches a cookie dough consistency, move everything to a bowl and hand mix in any of the toppings you want to add.
Eat with a spoon, smooth onto apple slices or crackers, or mix into oatmeal. You really can eat this however you’d like!
This can be stored in the fridge for a few days, if you’re able to make it last that long!
What are your favorite toppings? I’d love any suggestions or ideas for how to use this delish dip!