oatmeal

Overnight Banana Berry Oats

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In response to: “Mom, I have basketball at 7 a.m. tomorrow.”
Overnight Banana Berry Oats will simplify our morning rush.

Ingredients:
2 cups of rolled oats or steel cut oats for a crunchier version
2 cups non-dairy milk (almond, coconut)
1 tablespoon chia seeds
1-2 tablespoons pure maple syrup
2 teaspoons cinnamon
2 teaspoons vanilla extract

Method:
Stir all ingredients together and distribute into 3 or 4 jars. (I have hungry teenagers, so I used 3 jars). Cover and refrigerate over night. In the morning, mix in sliced banana, berries and nuts & seeds if desired. If you prefer a hot breakfast, simply add the oatmeal mixture from the jar to a saucepan and warm over medium low heat for about 5 minutes before adding your toppings.

Enjoy!

Blueberry Muffins

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Wild blueberries are bursting with flavour and filled with nutrients.  These blueberry muffins are gluten free, nut free and refined sugar free.

Ingredients:
1 cup GF rolled oats (not instant)
1 cup of your favourite gluten free flour
1 tablespoon ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3-4 ripe bananas, mashed
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract
1 cup blueberries

Method:
1. Preheat oven to 375F and combine oats, flour, flax seed, baking soda, baking powder and salt in a large bowl.
2. Combine bananas, coconut oil, maple syrup and orange juice in a separate bowl.
3. Add wet ingredients to dry ingredients and gently combine.
4. Fold in blueberries.
5. Fill paper lined muffin tins 2/3 full and bake for 20 minutes.

Makes 12 muffins.

Peach Cobbler

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This peach cobbler is so healthy, you can eat it for breakfast, but it tastes so delicious you may want to serve it for dessert.

Ingredients:

1 cup rolled oats
1/2 cup cooked quinoa
1/2 cup quinoa flour or almond flour
1/2 cup coarsely chopped walnuts
1/2 cup coconut oil, melted
1/4 cup ground flax
1 teaspoon vanilla
1/4 cup pure maple syrup
1/4 cup almond milk
1/4 teaspoon cinnamon
4 cups freshly peeled and sliced peaches

Method:

1. Preheat oven to 375 degrees and grease a casserole dish with coconut oil.
2. Combine all ingredients, except the peaches, in a large mixing bowl.
3. Pour the peaches into your baking dish, then spread the quinoa/oat mixture evenly over the top.
4. Bake for 35 – 40 minutes or until lightly browned/crispy on the top.
5. Serve warm with a dollop of Greek yogurt or coconut yogurt.

Serves 6-8

Blueberry Cobbler

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This blueberry cobbler is so healthy, you may want to enjoy it for breakfast!

Ingredients:

1 cup rolled oats
1/2 cup cooked quinoa
1/2 cup quinoa flour or almond flour 
1/2 cup coarsely chopped walnuts
1/2 cup coconut oil, melted
1/4 cup ground flax
1 teaspoon vanilla
1/4 cup pure maple syrup
1/4 cup almond milk
1/4 teaspoon cinnamon
4 cups blueberries

Method:

1. Preheat oven to 375 degrees and grease a casserole dish with coconut oil.
2. Combine all ingredients, except the berries, in a large mixing bowl.
3. Pour the berries into your baking dish, then spread the quinoa/oat mixture evenly over the top.
4. Bake for 35 – 40 minutes or until lightly browned/crispy on the top.
5. Serve warm with a dollop of Greek yogurt or coconut yogurt.

Serves 6-8

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Strawberry Banana Pancakes

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One of my favourite things about summer is fresh Ontario strawberries and eating breakfast on the patio.  These easy blender pancakes whip up so quickly, you don’t need to save them for a decadent weekend brunch.

Ingredients:

2 cups gluten free oats

1 cup almond milk

1 banana (plus extra for topping if desired)

1 cup sliced strawberries (plus extra for topping if desired)

1/4 teaspoon sea salt

1/2 teaspoon pure vanilla extract

1 1/2 teaspoons baking powder

1 large egg

coconut oil for cooking

Method:

Preheat griddle to medium heat.  Combine all ingredients except for egg and coconut oil into a high speed blender or food processor.  

blender pancakes

Blend well.  Add in egg and blend to combine.  Depending on the freshness of your banana and strawberries, you may need to add more oatmeal to thicken the batter or add more almond milk if the batter is too thick.  

Once a desired consistency has been obtained, melt a bit of coconut oil onto your preheated griddle.  You may need to add more coconut oil as you go along.  Pour about 1/4 cup of batter for each pancake.  Cook for 2-3 minutes or until underside is golden brown.  Flip and continue cooking 2-3 minutes or until cooked through.  Top with sliced strawberries, bananas and pure maple syrup.

Enjoy!

Strawberry Banana Oatmeal Smoothie

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Ingredients:

14 frozen strawberries

1 banana, broken into chunks

1/2 cup rolled oats

1/2 teaspoon vanilla extract 


2 tablespoons of chia seeds


2 tablespoons of Hemp Protein (I used Manitoba Harvest mixed berry flavour)


1 cup almond milk 


Method:

Blend all ingredients until smooth and creamy. Add water or extra almond milk to reach desired consistency. Serve immediately and enjoy cold! Cheers:)

Blender Banana Oatmeal Muffins

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These moist and delicious banana oatmeal muffins are made in the blender and make a healthy addition to your breakfast or are great enjoyed as a snack.

Ingredients:
2 cups rolled oats (use gluten free if desired)
2 large very ripe bananas
2 large eggs
1 cup plain Greek yogurt (I like Skotidakis for its high protein)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/2 cup chocolate chips, nuts, or blueberries 

Directions:
1.  Preheat the oven to 375 degrees and lightly coat 12 muffin tins with coconut oil.  Yes, the photo shows paper liners, but they really stuck to the paper!  

2.  Place the oats, bananas, eggs, yogurt, maple syrup, baking powder, baking soda, vanilla extract and salt in a high speed blender or food processor. Blend or process on high, stopping to scrape down and stir the ingredients as needed.  Blend or process until the batter is smooth and the oats have broken down almost completely.

3.  Gently fold in the chocolate chips, nuts or blueberries.  If the batter is warm from the appliance’s motor, the chocolate chips may melt.   To avoid this, let the batter cool slightly before adding them.

4.  Divide the batter evenly among the muffin cups, filling each one no more than 3/4 full.  Sprinkle with additional chocolate chips or nuts as desired.

5.  Bake for 15-20 minutes or until a cake tester or toothpick inserted in the centre comes out clean.  Place the pan on a wire rack and let the muffins cool.  Enjoy!

*I found these muffins to be plenty sweet enough with the chocolate chips added.  However, if you are using nuts, you may wish to add   1-3 tablespoons of pure maple syrup or honey.

Store leftover muffins in an airtight container at room temperature for up to 5 days or wrap tightly in plastic and freeze for up to 2 months.

Recipe adapted from www.well plated.com    

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