Breakfast

Peanut Butter & Jelly Baked Oatmeal Cups

Posted on May 11, 2016 in Breakfast, Cooking, Featured, For kids

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When my 5 year old son tried these he said, “Mommy, with this you will win Chopped champion!” I’m not so sure about that, but these are a quick and tasty breakfast or after school snack!  You can bake them on the weekend and have breakfast all week, but they are also pretty quick to whip up on a weekday morning!

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I used simply fruit strawberry jam because I didn’t want a bunch of added sugar, but any jam would work.  Add some fun toppings or mix ins like; chopped peanuts, coconut flakes, mini chocolate chips, fresh/frozen fruit, and anything else that sounds good to you!  I topped ours with another small scoop of jam, some melted peanut butter, and a tiny bit of honey!  I hope you enjoy them!

Here they are before I baked them!

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Peanut Butter & Jelly Baked Oatmeal Cups

(makes 12-15 cups)

2 cups of old fashioned oats

3 heaping teaspoons of peanut powder (look for one without added sugar)

1/2 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of salt

1 cup of almond milk

1/2 cup of unsweetened applesauce

1 egg or 2 egg whites

1/3 cup of peanut butter

1/3 cup of low sugar or no sugar added jam (I used simply fruit strawberry!)

1 tsp of melted coconut oil

*optional 1 cup of chopped fruit (I used fresh strawberries) or any other mix ins you’d like!

Here they are fresh out of the oven!

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Preheat oven to 350 degrees and prepare a muffin tin.  I just used coconut oil spray because I was out of liners, but I think the foil liners would work great!

In a large bowl combine all ingredients and stir.  (yes, it’s that easy!)

Scoop evening into prepared tin.  If you’d like, add some chopped peanuts, coconut, fresh fruit, or whatever topping you like on top!

Bake for 14-17 minutes depending on how big you made them etc.  Let cool then remove from pan.  Store in the fridge and eat cold or heat up!

Enjoy!

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Sweet Potato Butternut Squash Hash

Posted on Sep 17, 2015 in Breakfast, Cooking, Dinner, Featured, Veggies

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As far as breakfast goes I’m a pretty boring person.  I would say 90% of the time I have my scrambled egg muffins with veggies or oatmeal.  Today after my workout and shower I couldn’t get the thought of some kind of hash with an egg out of my mind!  (which is weird because I don’t know if I’ve ever even eaten a hash.  Crazy I know!)  For the last almost 5 weeks I’ve been working out 6 days a  week and really trying to eat well to get rid of this baby weight so to at least somewhat stick to that I wanted to add some veggies and use some lighter options.  I opted for sweet potatoes and turkey bacon then happened to see a bag of cut up butternut squash in the fridge as well.  But then it looked to orange and I was out of parsley so I decided to go with some spinach.  (Kale would be great as well.)  Then because I add cheese to everything, I added a sprinkle of cheese to the hash before putting the egg on top so it would get nice and melted.  I am NOT good at cooking soft eggs because I prefer mine more well done and not gooey at all.  I probably still over cooked it, but I have to say I really enjoyed the soft yolk in this recipe.  Even my kids liked it and ate it! (Ok fine the 5 year old just picked the turkey bacon out and ate the eggs).  There are so many different things you could add to this to change it up but I think it is perfect for fall!  If you try it or change anything let me know in the comment section what you did and how it turned out.  I hope you enjoy it!

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Sweet Potato Butternut Squash Hash

(Serves 2ish but is easily adaptable to more or less)

1 1/2 cups of sweet potato, peeled and diced into small pieces (I used about 3 small sweet potatoes.  Add more or less depending on many servings you need)

3/4 cup of diced butternut squash (I cut mine into pretty small pieces)

olive oil and or butter

salt and pepper

dash of nutmeg (optional)

4+ slices of turkey bacon

fresh spinach, chopped

2+ eggs

shredded cheese (optional) I used a blend with cheddar, mozzarella, and monterey jack

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Heat about a tablespoon of olive oil, canola oil, butter, or a mixture in a large skillet over medium high heat.  (I used some olive oil and some butter)  Add the diced sweet potato and cook stirring every few minutes to lightly brown it and start to soften it.  Add the diced butternut squash and some salt and pepper.  If it looks dry you may want to add a little more oil or butter.  Cook for 4-6 minutes (or more or less depending on the size of your sweet potato and butternut squash).

Meanwhile cook your turkey bacon in another skillet.  (you can also use bacon, chicken sausage, or any breakfast meat you’d like)  Once it’s cooked (or with turkey bacon warmed through and slightly browned) chop it into small pieces.

When the sweet potato and butternut squash are soft when you poke them with a fork and slightly browned add your chopped turkey bacon.  Turn your fire to low heat.  Test your seasoning and add salt, pepper, nutmeg, or any other spice you’d like if needed!  While you let it cook together prepare your eggs however you like.  I simply sprayed a skillet with coconut oil and cooked my egg sunny side up seasoned with salt and pepper.

Finally add your chopped spinach and cook just until the spinach looks slightly wilted.

Put some of the hash on your plate and sprinkle lightly with cheese if desired.  Add your egg on top and enjoy!

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Banana PB2 Baked Oatmeal Cups

Posted on Mar 3, 2015 in Breakfast, Cooking, Featured, For kids

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Here is another quick and easy breakfast idea for those busy mornings!  You can bake these ahead of time and heat them up on your way out the door or even eat them cold.  I like to eat them like a muffin, but you could also heat them up in a bowl with a little milk, sliced banana, and a drizzle of peanut butter!  I used PB2 and got a light peanut butter flavor, so if you want more of a peanut butter punch add another tablespoon or so.   With no flour, oils, or added sugar you can feel good about starting your day with these baked oatmeal cups!

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Banana PB2 Baked Oatmeal Cups

(Makes 12 cups, 6-12 servings)

3 large ripe bananas, mashed

1 cup of milk (you can use almond milk or coconut milk if you’d like)

1 egg (or 2 egg whites)

1 teaspoon of vanilla

1 3/4 cups of old fashioned oats

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt (optional)

3+ tablespoons of PB2, you can use the chocolate or regular flavor (add more if you want a stronger peanut butter flavor)

1/3 cup of mini chocolate chips

Some optional mix in ideas are: chopped nuts, coconut, peanut butter chips, diced apple, flax seed meal, etc.

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Preheat oven to 350 degrees and line a muffin tin with foil liners.  I sprayed coconut oil spray very lightly over the whole thing to ensure my oatmeal wouldn’t stick!

In a large bowl mash your bananas.  Add milk, egg, and vanilla and whisk until smooth.  Add in oats, baking powder, baking soda, salt, and PB2.  Mix well then add your chocolate chips or whatever mix ins you would like.  Divide evenly between your prepared baking cups.  Bake for about 20 minutes until they are set.  I like mine a little more firm so I baked them closer to 22 minutes, if you want more of a traditional oatmeal texture bake for closer to 20 minutes.   Let sit before removing from foil wrapper.

Store in the refrigerator in an airtight container.  Can be eaten cold or reheated!

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Source: slightly adapted from http://www.southerninlaw.com/2014/03/healthy-banana-bread-baked-oatmeal-recipe.html

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Basic Stovetop Oatmeal

Posted on Jul 4, 2014 in Breakfast, Cooking, Featured, For kids

GEDSC DIGITAL CAMERAOK, I know this recipe is on the canister of most oats, but I’ve had so many people ask me how I make stovetop oatmeal or tell me it’s too hard or takes too long.  I like making this more than using the prepared packet oatmeal because you skip out on all of the “extras” like added sugar and things I can’t pronounce!  Plus, you can customize it to what sounds good each morning!  I usually go for sliced strawberries and blueberries with a sprinkle of toasted coconut!  I add my fruit the same time as the oats so they get cooked a little bit, you can just add fresh fruit at the end if you prefer.  Some topping ideas include: bananas, dried fruit, flaxseed, chocolate chips (added at the end of course), coconut (toasted or not), any berries, apples (you can soften them up in the microwave a bit first if you like), nuts, brown sugar, cocoa powder, spoonful of peanut butter, protein powder, etc.  What would you add to yours?

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Basic Stovetop Oatmeal

(makes 1 serving)

1 cup of water or milk (almond milk should work too?)

1/2 cup of old fashioned oats

dash of salt (optional)

Optional: dash of cinnamon, nutmeg, vanilla

Toppings: berries, bananas, nuts, dried fruits, coconut, flax seed, brown sugar, etc!

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Heat water and salt to a boil (if you’re using milk heat until just about to boil).  Stir in oats and fruit if you’d like it slightly cooked.  (I think bananas are best reserved until the end so they don’t get all mushy!)  Cook for about 3-4 minutes.  Let sit for 1 minute before serving.  Add any toppings you’d like!

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Frozen Yogurt Bites

Posted on Jul 2, 2014 in Breakfast, Cooking, Desserts, Featured, For kids

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Are you ready for a new idea for a snack or even dessert??  Try these little guys out!  They are extremely easy and fast to make and are actually good for you!  My kids LOVE these!  They would have eaten all of them if I let them.  They kept asking for more “ice cream”!  Definitely a snack I feel good giving them and that they enjoy!

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Here’s what you need:

Greek yogurt (any kind, any flavor, whatever amount you wish to make!)

a cookie sheet covered with parchment paper

small Ziploc baggies

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To make:

All you need to do is put the yogurt in the baggies and cut the very tip off.  Squeeze a small round blop of yogurt onto the parchment covered cookie sheet.  Continue until you’ve used up all of your yogurt.  Place in the freezer for 30 minutes or until frozen.  Eat!!!

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Baked Pumpkin Oatmeal

Posted on Oct 23, 2013 in Breakfast, Cooking, Featured

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Hooray for Fall and all of the pumpkin recipes that come with it!  I love baking with pumpkin and will have some other pumpkin recipes to share soon!  In the meantime, try this delicious baked pumpkin oatmeal.  Just like other baked oatmeal it can be made the night before and reheated perfectly in the morning with a splash of milk!  Make it your own by adding nuts, pumpkin or sunflower seeds, mini chocolate chips, or whatever floats your boat!

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Baked Pumpkin Oatmeal

(makes about 9 servings)

3 cups of quick cooking oats

1/3 cup of brown sugar

2 teaspoons of baking powder

1-2 teaspoons of pumpkin pie spice (depending on your taste)

1/2 teaspoon of salt

1 cup of milk or almond milk

2 tablespoons of butter, melted

2 eggs lightly beaten

2 teaspoons of vanilla

1 cup of pumpkin puree

2-3 tablespoons of brown sugar for the topping

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Preheat oven to 350 degrees and spray a 9X13 baking dish with non stick cooking spray.

In a large bowl stir together all dry ingredients.  In a separate bowl stir together all wet ingredients.  Mix the wet ingredients into the dry ingredients and stir until combined.  Pour oatmeal into baking dish and top with additional brown sugar or any other toppings you’d like.  Bake for 20 minutes or until set.  Enjoy!!

 

Recipe Adapted from:  http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html

 

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