Monday, February 23, 2015

Banana Baked Oatmeal

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I can't believe week four of Hot Breakfast Month is already here!
Time flies when you're having fun making breakfast :)



















The theme this week is Breakfast for Dinner.
Those of you that know we well, know how much I love oats.
I can eat them for breakfast, lunch, dinner and snack time too!
The nice people at Maple Valley sent this delicious little jug of pure
maple syrup and I knew it would be just perfect in my Banana Baked Oatmeal.

































Banana Baked Oatmeal suits me just fine for an easy weeknight dinner.
Just add a few slices of bacon and some fruit on the side and dinner is served!



















I hope you've enjoyed all of my breakfast posts this month.
I know I had fun making them and eating them too!!
































Banana Baked Oatmeal

2 C rolled oats
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1/4 tsp. salt
2 very ripe bananas, mashed
2 eggs
2 C almond milk
2 T pure maple syrup
1 tsp. vanilla

Preheat oven to 350 degrees.
Prepare a 8 x 8 bake dish by spraying it with cooking spray.
In a large mixing bowl combine oats, cinnamon, nutmeg, baking powder and salt.
In a separate bowl, mash bananas.  Add eggs, whisking to combine.
Add almond milk, maple syrup and vanilla to banana mixture.
Pour the wet ingredients over the oats and stir to combine.
Pour into prepared bake dish.
Bake for 35-40 minutes or until toothpick inserted comes out clean.
Serve with fresh fruit, syrup and more almond milk if desired.

Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead - Jami at An Oregon Cottage - Susannah at Feast & West - Kathie at Homepun Seasonal Living - Tessa at Homestead Lady - Chris at Joybilee Farm - Sheila at Life, Love, and Good Food - Annie at Montana Homesteader - Angi at Schneiderpeeps












































The following companies generously sponsored various #hotforbreakfast month projects.  I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee RawBob's Red MillMade in NatureMaple Valley Syrup CooperativeNow FoodsPacific Foods &Woodstock.

I received free products to facilitate my recipe, however all opinions are my own.


find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:


Tuesday, February 17, 2015

10-Grain Healthy Breakfast Cupcakes

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It's week three of Hot Breakfast Month - my how time flies!
The theme this week is Weekend Breakfast.
10-Grain Healthy Breakfast Cupcakes
































Breakfast around here almost always consists of oats, grains and fruit.
I've never been a fan of eggs, so no bacon and eggs for me!
Lazy weekend mornings are perfect for baking, so I decided to combine
my love of cupcakes and grains by making Healthy Breakfast Cupcakes.
10-Grain Healthy Breakfast Cupcakes



















My 10-grain breakfast cupcakes are full of healthy, whole ingredients and are
sweetened naturally with Bee Raw Maine Wild Blueberry Honey.  Shredded carrots
add fiber while the cashew butter frosting adds protein, iron, B-vitamins and zinc.
Bee Raw Maine Wild Blueberry Honey

10-Grain Healthy Breakfast Cupcakes



















Celebrate weekends with healthy breakfast cupcakes.
Enjoy!
10-Grain Healthy Breakfast Cupcakes

































10-Grain Healthy Breakfast Cupcakes

1 1/2 C Bob's Red Mill 10-Grain Hot Cereal
1/2 C Bee Raw Maine Wild Blueberry Honey
1 egg
1/2 C plain yogurt
1 banana, mashed
3/4 C carrots, shredded
2 T coconut oil, melted
1 1/2  tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. vanilla
Woodstock cashew butter for frosting
fresh raspberries for garnish

In a medium mixing bowl, combine hot cereal, cinnamon, baking powder
and baking soda.  Set aside,
In a large mixing bowl add mashed banana, honey, egg, yogurt, coconut oil
and vanilla.  Add the dry ingredients to the wet, stirring with a wooden spoon
or spatula.  Add the shredded carrot; stirring until evenly distributed.

Preheat oven to 375 degrees.
Spray a muffin pan with cooking spray.
Using a large cookie scoop, fill muffin tins.
Bake for approximately 20 minutes or until set.

Cool completely before frosting with cashew butter.
Garnish with a fresh raspberry.

Note - you can freeze Breakfast Cupcakes by wrapping them individually
with plastic wrap and storing in an air-tight container in the freezer.
I recommend frosting them after they have defrosted.

Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead - Jami at An Oregon Cottage - Susannah at Feast & West - Kathie at Homepun Seasonal Living - Tessa at Homestead Lady - Chris at Joybilee Farm - Sheila at Life, Love, and Good Food - Annie at Montana Homesteader - Angi at Schneiderpeeps












































The following companies generously sponsored various #hotforbreakfast month projects.  I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee RawBob's Red MillMade in NatureMaple Valley Syrup CooperativeNow FoodsPacific FoodsVela Farms, &Woodstock.

I received free products to facilitate my recipe, however all opinions are my own.


Monday, February 16, 2015

Chocolate Yogurt Pie for Two

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Hi there.
How was your Valentine's weekend?

Our weekend was pretty low-key, which was fine by me!
I had to work most of the day on Saturday, so we decided to just chill at home
that evening since is was so cold and snowy.
The mailman delivered a box of Stonyfield goodies, so I decided to make us
Chocolate Yogurt Pie for dessert.



















I love being part of the Stonyfield Blogger Program.
They are so good to us!


















Mini chocolate yogurt pies couldn't be easier to make.
Just the perfect size for a little sweet treat.



































Chocolate Yogurt Pie for Two

1 package of mini graham cracker crusts
1 - 5.3 oz. container Stonyfield Greek Yogurt (plain or vanilla)
2 T unsweetened cocoa powder
honey, agave or stevia to taste

In a small bowl, combine yogurt and cocoa powder.
Add your choice of sweetener.
Spoon chocolate filling into two mini graham cracker pie crusts.
Top with whipped cream and pomegranate arils.
Enjoy!

Serves two.

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Wednesday, February 11, 2015

Breakfast Cookies

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Welcome to week two of National Hot Breakfast Month.
The theme this week is breakfast in a hurry.
Breakfast cookies full of whole grains, nuts, seeds and dried fruit.

































Breakfast cookies are perfect for busy mornings.
I make them on the weekend, wrap each cookie individually in plastic wrap and
keep them in a plastic container in the freezer.
Weekday mornings I can toss one in my bag for later or microwave it for 20 seconds
and have a warm breakfast cookie that tastes just like a bowl of oatmeal.



















My breakfast cookies are packed full of healthy ingredients to help keep you full
and energized.  Ingredients like Woodstock All Natural Cashew Butter, Now Raw
Almonds and Made In Nature Organic Dried Fruits.



















































Breakfast cookies only take a few minutes to prepare and 15 minutes
to bake.  They are healthy, nutritious and a great way to start your day!










































Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead - Jami at An Oregon Cottage - Susannah at Feast & West - Kathie at Homepun Seasonal Living - Tessa at Homestead Lady - Chris at Joybilee Farm - Sheila at Life, Love, and Good Food - Annie at Montana Homesteader - Angi at Schneiderpeeps

































Breakfast Cookies

3/4 C cashew butter
1/4 C coconut oil, melted
1/4 C honey
1 C rolled oats
1 C quick-cooking oats
1 ripe banana
1/2 C Super Berry Blend
1/4 C dried apricots, chopped
1/4 C pepitas (pumpkin seeds)
1/4 C sunflower seeds
1/2 C raw almonds, chopped
1/4 C ground flax seed
1 tsp. cinnamon
1/2 tsp. sea salt

Preheat oven to 325 degrees.  Line a large baking sheet with parchment paper or use
a Silpat.
In a small bowl, combine cashew butter, coconut oil and honey.
Microwave for 30 seconds and stir until smooth.
In a large mixing bowl mash the banana with a fork.
Add all of the dry ingredients; stirring to combine.
Pour the nut butter mixture over the oats and stir until all of the oats are coated.
Using a large cookie scoop, drop mixture onto the prepared cookie sheet.
Flatten slightly with your hand or the back of a glass.  The cookies will not spread
while baking.  Bake for 15 minutes or until edges are lightly browned.
Cool on a wire rack.
Wrap individually in plastic wrap and store cookies in an air-tight container in the
freezer.
Yield - 14 cookies

Enjoy!



































The following companies generously sponsored various #hotforbreakfast month projects.  I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee RawBob's Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, Vela Farms, & Woodstock.

I received free products to facilitate my recipe, however all opinions are my own.


Monday, February 9, 2015

Hello Monday

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Hello Cheese Tortellini Soup.
I make soup almost every Saturday during the winter.
It makes for easy lunches during the work week!



























Hello to what I am reading now.
It Was Me All Along.

































Hello to handing out cupcakes in a jar for #randomactsofcupcakeness last week.
It's my favorite way to brighten someones day!



























Hello to ordering this very soon!
I can't wait!




























Hello to the latest nail trend.
Negative space manicures.
I think I like it.

































Hello to the cutest cookie jar ever!
It's on my wish list :)




























Hello to you sweet readers!
Thank you for coming to my little space on the internet!!
Wishing you a great week!

find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:

Friday, February 6, 2015

Peanut Butter Cookie Overnight Oats

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Overnight oats have been very popular for quite a while now, but the first time I
tried them I wasn't a fan.
This time I added peanut butter to the mix and it made all the difference.
So good!

I've found another way to enjoy my morning oats!




























Overnight oats are perfect for those days when I am traveling for work.
I can prepare a jar or two ahead of time and keep them in a cooler in the car.
I prefer my overnight oats at room temperature or slightly warm so I reheat them
in the hotel room microwave.
A healthy breakfast and I didn't even have to call room service!



Peanut Butter Cookie Overnight Oats

3/4 C rolled oats (I prefer Bob's Red Mill)
3/4 C unsweetened almond milk
1 1/2 T peanut butter
1 tsp. chia seed
1 tsp. brown sugar

Combine ingredients into a bowl or mason jar.
Allow the jar of oats to sit in the refrigerator over night.
In the morning top with a little almond milk and your favorite
oatmeal toppings.

Note - I prefer to heat mine in the microwave for 30 seconds to
take the chill off before eating, but that's up to you.
Enjoy!

Linking to:
Serenity Now

find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:

Tuesday, February 3, 2015

Perfect Morning Oats

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Happy February!

There's going to be a lot of fun happening here this month and I can't wait to share
it with you!
I've team up with nine awesome food bloggers and some fabulous sponsors to bring you
Hot Breakfast Month.
We're calling it #HotforBreakfast and we will be sharing some of our favorite recipes and
wonderful products to help you start your day with a nice warm, hearty breakfast.
It is the most important meal of the day you know :)

The theme this week is "A Family Favorite".
If you are a regular around here or follow me on Instagram, you already know my
favorite hot breakfast.
Oatmeal!!!!
Easy, healthy microwave oatmeal




Oatmeal has been my favorite forever.
Baked, instant, overnight or cooked - it doesn't matter.
I love it all.
Today I will be sharing the oatmeal recipe I use most often.
It's quick, healthy and oh so good.
Perfect Morning Oats.

Begin by mashing one ripe banana into a microwave safe bowl.
Add 1/3 cup of rolled oats.
Bob's Red Mill is my favorite brand.























Pour 1/3 cup unsweetened Pacific Almond Milk over the oats.
almond milk
































Sprinkle with cinnamon and microwave for two minutes.
That's it!

Now the fun part begins when you add the toppings!
I always add fresh fruit, nut butter and chia or flax seed to my oatmeal.
Today I added Cashew Butter.
You should try it!
Woodstock Nut Butters are fabulous!
This was my first time trying cashew butter and it is quickly
becoming one of my favorites.  I love the mild, nutty flavor.
Cashew Butter
































Pretty oatmeal tastes even better :)
Start your day with Perfect Morning Oats and let me know what you think.
Happy Hot Breakfast Month!
Easy, healthy microwave oatmeal


























Perfect Morning Oats

1/3 cup Bob's Red Mill Rolled Oats
1/3 cup Pacific Unsweetened Almond Milk
1 ripe banana
sprinkle of ground cinnamon

Mash banana in the bottom of a microwave safe bowl.
Add rolled oats and almond milk, stirring to combine.
Sprinkle with cinnamon.
Microwave on high for 2 minutes.
Stir once more.
Be careful - the bowl will be hot!
Add your favorite toppings and enjoy!

My favorite toppings are fresh fruit, chia seed, flax seed, nut butters
and almond milk.

Note - for a larger serving feel use 1/2 cup oats and 1/2 cup of almond milk.

Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead - Jami at An Oregon Cottage - Susannah at Feast & West - Kathie at Homepun Seasonal Living - Tessa at Homestead LadyChris at Joybilee Farm - Sheila at Life, Love, and Good Food  - Annie at Montana Homesteader - Angi at Schneiderpeeps  The following companies generously sponsored various #hotforbreakfast month projects.
I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee RawBob's Red MillMade in NatureMaple Valley Syrup CooperativeNow FoodsPacific FoodsVela Farms, & Woodstock.

I received free products to facilitate my recipe, however all opinions are my own.


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