This is one of my favorite oat recipes. It is simple yet, so delicious and filling. I like that the bananas are sweet and I do not have to and any sweetener to the oats. The blueberries add a burst of flavor and antioxidants. It takes about 30 minutes to cook the oats. I recommend making a big batch so you have enough for the work week. Then you just have to warm them up.
1/4 c steel cut oats
1 1/2 c water or plant milk if you prefer
1/2 c blueberries
Make oats according to package directions. Top oats with a couple of dashes of ground cinnamon. Sprinkle some flaxseeds on top of the cinnamon topped oats. Add the bananas and blueberries.
I like to stir in the fruit so I get a little bit of fruit with each bite of oats.
This breakfast has been my companion for most of last week. Because I had Made a sheet pan of baked potatoes at the beginning of the week, my time to create this wonderful breakfast was cut down dramatically. And, this is why I love to batch cook.
Add the potato and the mixed vegetables to a large skillet. Sprinkle some All-Purpose Seasoning on top of the vegetables and chopped potato. Cook the potato and vegetables over medium to medium-high heat until the potatoes are golden and the vegetables have been cooked through.
Remove the vegetable mixture from the skillet and transfer to a bowl. Set aside.
Pour the chickpea mixture in to the skillet. Do not try to stir the chickpea mixture right away. Let it cook on its own, until you are able to flip it over. Then you can break it up into “scrambled” bites.
Adde the scrambled chickpea mixture to the vegetable mixture and top with Cashew Sour Cream.
Serve. Eat. Enjoy,.
Note: This recipe is for one person, but it can be increased to feed as many people as needed.
I love pumpkin season, streusel and muffins so I decided to combine the three to give you this incredibly light muffin. You can even feel the lightness of the muffin as you spoon it into the tins. Usually streusel has butter, but I use almond butter instead to keep in the WFPB realm. I used Date Paste instead of sugar and a couple of other substitutions to increase the nutritional value and keep it in our line of eating.
These muffins would be great for Christmas morning or as part of a brunch for New Year’s Day. It is so nice to feel like you are indulging, but it is really just the normal healthy way you eat.
Add all the wet ingredients to a stand mixer and mix until they are well incorporated.
Add the dry ingredients to the wet and mix slowly. That way you will not be covered with the flour mixture. Gradually increase speed until all the ingredients are completely combined.
Note: Until I figure out a way to keep the muffins from sticking to the tin I still spray the tin with a cooking spray. Let me know if you have an idea for this little problem.
Evenly distribute batter into the prepared muffin wells. Spoon about a tablespoon of streusel on top of each of the muffins.
Bake for about 25-30 minutes.
Let cool about 10 minutes in the tin and then remove from muffin wells. You do not want the muffins to get soggy from sitting in the tin.
Serve. Eat. Enjoy.
Note: The first batch of these were not quite sweet enough, yet it did not stop us from eating them. They are that good. So adjustment of just a little maple syrup will add a little more sweetness. If you prefer something less sweet you can skip the maple syrup and it will be still so delicious.
A new way to make oatmeal. This oatmeal can be assembled in the evening and popped into the oven in the morning. This particular baked oatmeal is using in season peaches with the warming autumn spices of cinnamon, ginger and nutmeg. The house smells amazing.
By baking the oatmeal you are letting your oven do all the work. Now you do not have to stand over the stove stirring your oatmeal. Also, this is a mix together and bake kind of recipe.
1 1/2 c gf rolled oats
1/2 c almonds, sliced
2 c peaches, pitted, chopped
1/2 c maple syrup
1 tsp cinnamon, ground
1/4 tsp ginger, ground
1/4 tsp nutmeg, ground
1/2 tsp Himalayan salt
1 flax egg
1 1/2 c almond milk
3 tbsp applesauce
Preheat oven to 350 degrees.
Combine all ingredients into a large bowl. Stir until well incorporated. Pour into an 8×8 baking dish.
Bake until the oats are tender and the liquid thickens, 30-35 minutes.
Note: gf = gluten free, and 1 flax egg = 1 tbsp ground flax seeds combined with 3 tbsp water
This smoothie bowl is berry packed and a beautiful hue of purple. I topped it with my homemade granola that gave it a needed crunch and chew factor. It is loaded with antioxidants from the variety of berries in this smoothie bowl. Let’s just say it will do your body good.
This is a take on a something I saw in a magazine article. The article had this in an overnight oats version, but I wanted oatmeal for breakfast so I made some changes that resemble some of the ingredients I usually put in my carrot cakes.
Besides, there is nothing like combining vegetables, dessert and breakfast all in one dish. You really cannot go wrong with this healthful and filling breakfast to start your day off full of energy to tackle whatever comes your way.
This is a hearty recipe for one, yet, if you do not want such a large portion you could divide up for a future breakfast for another time.
1/2 c rolled oats
1/2 c carrots, shredded, plus more for garnish
2 dates, pitted and diced
1 tbsp flaxseed, ground
1 tsp cinnamon, ground
1/4 tsp nutmeg, grated
1/8 tsp ginger, ground
1 tbsp walnuts, chopped, plus more for garnish
1 1/2 c almond milk, unsweetened, vanilla, plus more for garnish
In a medium saucepan combine all ingredients, except those for garnish. Cook over medium heat until oats start to bubble. Stir frequently.
Spoon into bowl and garnish with carrots, walnuts and a splash of milk.
This is one of my favorite breakfasts. I do not make it very often because it takes a little time, yet it is so worth the investment. I usually make this on a weekend. You could double the recipe and have some for another day during the week.. All you would have to do is add a little milk to thin it out a smidge and warm it in the microwave.
I like this combination of fruit and nuts, however I have made it with whatever I had on had. This recipe serves four generous portions. It is very filling and lends to give you plenty of energy to start your morning off right.
1 gala apple, cored, chopped
1/2 c pecans, chopped
1/4 c cranberries, dried
1 Medjool date, pitted, diced
1 tbsp flax seed, ground
1/2 tsp cinnamon, ground
1/4 tsp nutmeg, freshly grated
1/8 tsp ginger, ground
pinch Himalayan salt
1 c GF Oats, rolled
2 c almond milk, unsweetened
2 tbsp coconut sugar
1 tsp vanilla extract
almond milk, garnish
maple syrup, drizzle, garnish
Note: I know it looks like a lot of ingredients, but I promise you probably have virtually all of these in your pantry. You could also make any substitutions to suit your tastes or preferences.
In a medium saucepan over medium heat add the apple, pecans, cranberries, and date. Stir until well mixed.
Add flaxseed, cinnamon, nutmeg, ginger and salt. Stir to coat the fruit and nuts. Stirring frequently cook until the apple is slightly softened and the spices are fragrant.
Add oats; stir. Cook the oats dry for about 2 minutes. This help work the spices into the oats.
Add milk, coconut sugar and vanilla. Stir frequently.
Reduce heat to medium-low and keep stirring. The oatmeal will slowly start to thicken. Usually when it starts to bubble it is almost done. Cook to desired thickness.
Garnish with a splash milk of choice and some real maple syrup.
I made this for Christmas morning, along with some oven bacon. Normally I would add a little more color with veggies, but one of my boys is a little picky. Therefore, no colorful veggies. The hash browns added a heartier texture, which I really liked. I used dried onion instead of fresh as I usually use. It gives it a whole different flavor. I think I put in a little too much, still good: however, I did adjust the recipe accordingly. This is great for brunch, holiday breakfasts, or for a crowd.