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2 These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

Pumpkin Pie Overnight Oats

These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

Pumpkin season is in full swing over here! With the cooler weather comes lots of comforting, hearty dishes, hot chocolate, cozy movie nights, and of course, lots of pumpkin! We can’t stop eating this healthy pumpkin cookie dough dip right now; it’s perfect with fresh fruit! I had to make another pumpkin creation for the family to enjoy.

What happened was these Pumpkin Pie Overnight Oats. I’d say it was a great idea!

Oats are already a healthy breakfast option (especially for those who are gluten-free), and pumpkin just adds even more nutrition! It’s full of vitamin A for healthy eyes, beta-carotene, and fiber. Mixed with some cinnamon, pecans, and a drizzle of molasses, it’s the perfect fall addition to your morning bowl of oats. Plus, all you have to do is mix everything the night before, wake up, and dig in!

These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!

Pumpkin Pie Overnight Oats
 
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 1 cup old-fashioned rolled oats
  • 1¼ cups milk or non-dairy alternative
  • ¼ cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger (optional)
  • Optional toppings: pecans, molasses, Greek yogurt
Instructions
  1. In a medium bowl, add all ingredients except toppings. Stir to combine.
  2. Place in the fridge and let sit overnight, or at least 4-5 hours.
  3. Divide into two bowls or jars in the mornings, top with desired toppings, and enjoy!
 

This Fruit & Yogurt Breakfast Pizza is a healthy treat your family will love! It's gluten-free, vegetarian & vegan-friendly, and ready in 20 minutes. Yum!

Fruit and Yogurt Breakfast Pizza

This Fruit and Yogurt Breakfast Pizza is a healthy treat your family will love! It’s gluten-free, vegetarian & vegan-friendly, and ready in 20 minutes. Yum!

This Fruit & Yogurt Breakfast Pizza is a healthy treat your family will love! It's gluten-free, vegetarian & vegan-friendly, and ready in 20 minutes. Yum!

Pizza for breakfast? Yes please! Especially when it’s a healthy pizza that’s made in 20 minutes, gluten-free, vegetarian, and can be vegan. It’s a breakfast everyone will love!

With school fast approaching, I’m on the hunt for easy breakfast recipes (like these back to school breakfast ideas!) that my kids will be excited about and devour without any complaining. Easier said than done, right? Their favorite recipes take too long to make on weekdays, so I came up with this easy fruit and yogurt breakfast to serve before school. They love it!

This breakfast pizza is made with just a few simple ingredients you probably already have. The best part – you can customize with your favorite yogurt (non-dairy if needed!) and your favorite fruit. It’s a guaranteed hit with the whole family.

Here are some tips to make this easier for school mornings:

  • Make the crust the night before, and then layer with yogurt and fruit in the morning.
  • Have the fruit pre-chopped to save time.
  • Get your kids to help you layer the yogurt and fruit! They’ll have fun being hands-on, and you can get another task done in the meantime.
This Fruit & Yogurt Breakfast Pizza is a healthy treat your family will love! It's gluten-free, vegetarian & vegan-friendly, and ready in 20 minutes. Yum!

This Fruit & Yogurt Breakfast Pizza is a healthy treat your family will love! It's gluten-free, vegetarian & vegan-friendly, and ready in 20 minutes. Yum!

Fruit & Yogurt Breakfast Pizza
 
Prep time
Cook time
Total time
 
This Fruit & Yogurt Breakfast Pizza is a healthy treat your family will love! It's gluten-free, vegetarian & vegan-friendly, and ready in 20 minutes. Yum!
Author:
Serves: 4-6
Ingredients
  • 1 cup old-fashioned rolled oats
  • 1 cup mixed nuts and seeds, finely chopped (almonds, cashews, walnuts, pecans, sunflower seeds, pumpkin seeds, etc.)
  • 2 tablespoons unsweetened shredded coconut
  • ¼ cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1½ cups yogurt (Greek yogurt, non-dairy, etc.)
  • Assorted chopped & sliced fruit (bananas, blueberries, strawberries, kiwi, peaches, oranges)
Instructions
  1. Preheat oven to 350F. Lightly grease a pie pan or springform pan.
  2. In a large bowl, add oats, nuts & seeds, and coconut. Stir to combine.
  3. Add the melted oil, maple syrup, vanilla, and salt. Stir well until all ingredients are mixed together.
  4. Pour the mixture into your pan. Using your hands or the back of a wooden spoon, press the mixture firmly into the pan and up the sides.
  5. Bake for 15 minutes, until lightly golden. Let cool. (Stick it in the freezer to cool faster).
  6. Spread the yogurt on top of the crust; decorate with you favorite fruit. Slice & enjoy!
 

115 healthy oatmeal breakfast cookies. Easy to make and can be easily adapted to be gluten free

Oatmeal Breakfast Cookie

Need an easy breakfast idea your kids will love? You’re going to love this oatmeal breakfast cookie recipe. They are simple to make, and you can easily double the batch and freeze them! Now, that’s ultimate convenience right there!

healthy oatmeal breakfast cookies. Easy to make and can be easily adapted to be gluten free

Don’t they look amazing? I mean, what’s not to love about oats, peanut butter, honey—yum. I will tell you that while the original recipe calls for 1/2 cup of honey, you can cut it down to 1/4 cup and still achieve a delicious cookie.

This recipe is also in my cookbook, The Best Homemade Kids’ Lunches on the Planet along with other breakfast favorites. Check out how easy these cookies are to make in this short video.

If it looks like a cookie and tastes like a cookie, then it must be a cookie! said Cookie Monster on Sesame Street. It is—sort of. This is a breakfast favorite in our house. Little does my family know that these cookies have protein, fiber, vitamins, minerals, and omega-3s.  Sssssshhhhhhhhh! Don’t tell them!

easy oatmeal breakfast cookie recipe that can be made ahead of time and frozen

Yes, I let my kids have a “cookie” for breakfast, but you know it’s way better than some of the processed breakfast foods found at the store. At least I know it’s made with real ingredients, and they are filling.

4.9 from 17 reviews
Oatmeal Breakfast Cookie
 
Yield: 12 cookie monster sized cookies
Author:
Cuisine: Baking
Serves: 8 giant cookies
Ingredients
  • ½ cup mashed banana (about 1 large)
  • ½ cup natural peanut butter (or non-peanut)
  • ½ cup honey*
  • 2 teaspoons vanilla
  • 1 cup rolled oats
  • ¼ cup whole wheat flour*
  • ¼ cup ground flax seed (or an additional ¼ cup flour)
  • ¼ cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ cup dried cranberries or raisins
Instructions
  1. Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
  2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
  3. In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
  4. Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
  5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten, and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
  6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  7. Store in an airtight container or resealable plastic bag for up to 3 days, or freeze for up to 2 months. Thaw before serving.
Notes
You can reduce the honey to ⅓ cup, or substitute with maple syrup. Whole wheat flour can be omitted and substituted with oat flour or gluten-free flour mix to make this recipe gluten-free.

 

79

Healthy Baked Oatmeal Muffins

You know oatmeal is filling and nutritious, right? But who has time to sit down and enjoy a bowl each morning? With this healthy recipe for baked oatmeal muffins, your kids will be set with a filling breakfast in the morning.

Check out how easy these muffins are to make in this quick video.

I love the idea of sending my boys out the door to school each morning with bellies full from a nutritious breakfast.

The truth is, some mornings it just doesn’t happen.  Someone needs to leave early, another slept too late and yet another just isn’t in the mood for his usual peanut butter toast.

What’s a mom to do?

These baked oatmeal muffins are a good answer.  Inspired by the popularity of baked oatmeal, this recipe takes it one step further by baking them in individual muffin tins.

Make these oatmeal muffins for a filling, portable breakfast and freeze leftovers to pull out for another day.

All you have to do is pull them out to thaw overnight, or warm in the microwave for 45-60 seconds to reheat.  If not eating on the go, you can make them even more decadent by drizzling with warm milk.

4.9 from 14 reviews
Baked Oatmeal Muffins
 
yield: 12 muffins
Author:
Cuisine: Baking
Ingredients
  • 2½ cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted and cooled
  • 2 cups milk
  • 1 egg
  • ¼ cup maple syrup
  • ¼ cup dried fruit or nuts (optional)
  • 2 cups fruit, fresh or frozen (for these muffins I used 1 cup chopped apples and 1 cup chopped pears)
Instructions
  1. Preheat the oven to 375 degrees and line a muffin pan with 12 liners (foil or parchment liners work best)
  2. In a medium bowl, combine the oats, baking powder, salt, cinnamon, fresh fruit (and dried if using). In a small bowl, whisk together the butter, milk, syrup, and egg. Combine wet ingredients with dry.
  3. Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins. Bake at 375 degrees for 25-35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and oven. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.
 

 

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