Tag Archives for " cinnamon "

3 Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.

Apple Cinnamon Overnight Oats

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They’re gluten-free & great for busy mornings.

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.

Oh, overnight oats! The simplest breakfast there ever was. I mean, what’s better than waking up to breakfast already completely done? I can’t think of anything else!

I love to mix up my overnight oats using seasonal flavors. Banana Fosters oats all year round, fruity oats with berries in the summer, pumpkin in the fall, and also apples in the colder months! Apples are so crisp and sweet right now, and they’re so amazing in these creamy overnight oats. Cinnamon adds a wonderful spice to the oats that isn’t overpowering – so your kids can definitely handle it!

These couldn’t be easier – 5 minutes of prep at night to have breakfast waiting for you when you wake up. Make a few jars of these apple cinnamon overnight oats to eat throughout the week and you won’t have to think about breakfast ever again!

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.

Apple Cinnamon Overnight Oats

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They're gluten-free & great for busy mornings.

Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They’re gluten-free & great for busy mornings.

  • Author: MOMables.com
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1x
  • Category: Breakfast
Scale

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup milk or non-dairy alternative
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cinnamon
  • 1 apple, diced

Instructions

  1. In a mason jar or bowl, add oats, milk, honey, and cinnamon. Stir to combine.
  2. Top with diced apple.
  3. Refrigerate overnight, or at least 4 hours.
  4. Top with desired toppings, such as peanut butter, pumpkin seeds, or raisins.

 

6 One bite into this Cinnamon Soft Pretzel Bites recipe and your kids will never want another snack again! They're way better than any pretzel at the mall.

Cinnamon Soft Pretzel Bites Recipe

One bite into this Cinnamon Soft Pretzel Bites recipe and your kids will never want another snack again! They’re way better than any pretzel at the mall.

One bite into this Cinnamon Soft Pretzel Bites recipe and your kids will never want another snack again! They're way better than any pretzel at the mall.

My daughter loves the soft pretzels sold at the mall so naturally, I made an easy homemade version just for her. I decided to make bites instead so they are perfect for snacking after school or packing in lunch boxes!

My kids beg me to make this soft pretzel bites recipe almost weekly. I don’t blame them, though! They’re soft, sweet, and the perfect size for little fingers.

Looking for more delicious snack recipes? Check out my cookbook The Best Homemade Kids’ Snacks on the Planet – I know you’ll find something your kids will love!

You do have to wait for the dough to rise (the hardest part!), but most of the time spent on this recipe is hands-off, so you can go get other things done while you make it. It’s totally worth it though; just look at those beautiful bites of cinnamon-y sugar goodness!

My kids love when I sneak one or two of these in their lunch boxes as a special treat, and I also like to make a batch if we’re having a family night watching movie night or playing games. It’s a recipe I know everyone will enjoy!

Cinnamon Soft Pretzel Bites Recipe

One bite into this Cinnamon Soft Pretzel Bites recipe and your kids will never want another snack again! They're way better than any pretzel at the mall.

This recipe is from Laura’s cookbook The Best Homemade Kids’ Snacks on the Planet.

  • Author: MOMables.com
  • Yield: 8 1x
Scale

Ingredients

  • 1 cup warm water (100-110ºF, 35-45ºC)
  • 2 1/4 teaspoons (9 g) active dry yeast
  • 3 cups (375 g) bread flour, plus more for work surface
  • 1 tablespoon (18 g) salt
  • 2 tablespoons (30 g) brown sugar, packed
  • 4 tablespoons (56 g) unsalted butter, softened
  • 1/2 teaspoon vegetable oil
  • 8 cups water (1.8 L)
  • 1/2 cup baking soda (110 g)
  • 1/2 cup sugar (100 g)
  • 1/2 teaspoon (1 g) cinnamon
  • 3 tablespoons (42 g) butter, melted

Instructions

  1. Stir together warm water and yeast in a bowl and let stand for ten minutes to activate yeast.
  2. In the bowl of your stand mixer, combine flour, salt and brown sugar. Add softened butter and activated yeast with the mixer on low. Scrape the sides a few times to combine.
  3. Switch to the bread hook attachment and mix for about 5 minutes, dusting with a little more flour along the way to make sure it doesn’t stick to the walls of the bowl.
  4. Once the dough is elastic, remove it from the mixer bowl, form a ball, and transfer it to a lightly oiled bowl, turn to coat with oil. Cover with a kitchen towel and refrigerate overnight or, 2-3 hours in a warm spot.
  5. Heat oven to 450°F (230ºC) with racks in upper and lower third. Well oil 2 large baking sheets (about 17×12 inches, 43×30 centimeters). Bring water and baking soda to a boil in a 5-quart (946 ml) sauce pan.
  6. Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12 inch (30 centimeter) long rope. Cut each rope into six 2-inch (5 centimeter) pieces.
  7. Place a dozen pretzel bites and boil for 30 seconds, then transfer with a slotted spoon onto the oiled baking sheets.
  8. Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until browned, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
  9. In a small bowl, mix sugar and cinnamon. Brush pretzel bites with melted butter, lightly dip into cinnamon sugar mixture and enjoy.

 

132 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.

Oatmeal Breakfast Cookie

  • Author: MOMables
  • Yield: 12 1x
  • Cuisine: Baking
Scale

Ingredients

  • 1/2 cup mashed banana (about 1 large)
  • 1/2 cup natural peanut butter (or non-peanut)
  • 1/2 cup honey*
  • 2 teaspoons vanilla
  • 1 cup rolled oats
  • 1/4 cup whole wheat flour*
  • 1/4 cup ground flax seed (or an additional 1/4 cup flour)
  • 1/4 cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 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 1/3 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.

Nutrition

  • Serving Size: 12
  • Calories: 223
  • Fat: 10
  • Carbohydrates: 24
  • Fiber: 4
  • Protein: 6

 

9 cinnamon raisin bread

Cinnamon Raisin Bread {Allergy-Friendly}

Warm fresh bread is something that never goes out of season. Do you need a new allergy-friendly recipe for homemade bread?cinnamon raisin bread

One of my daughter’s favorite foods is Cinnamon Raisin Bread. Over the past few months, I’ve spent a small fortune buying specialty allergy-friendly breads that were this particular variety.

While she loved the treat and the taste of what was once familiar to her prior to her gluten-free diet, my wallet didn’t like it at all. I’ve been experimenting for a while, and finally, I modified a recipe to our liking.

cinnamon raisin breadThis recipe is gluten-, nut-, dairy-, and egg-free. Try it in the lunch box with your favorite PB alternative spread or our very own MOMables Sunflower Nutella! My daughter’s favorite? With sunflower seed spread, honey, and banana slices.

Allergy-Friendly Cinnamon Raisin Bread

  • Author: MOMables
  • Cuisine: Baking
Scale

Ingredients

  • 1 cup raisins
  • 1 cup + 2 tablespoons coconut milk
  • 1 packet dry yeast
  • 1/3 cup packed brown sugar
  • 4 1/4 cups gluten-free all-purpose flour, divided
  • 4 teaspoons xanthan gum (optional)
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • 1/4 cup silken tofu
  • 1 flax egg
  • 1 tablespoon vegan spread, melted & cooled (or butter)
  • 1/4 cup granulated sugar

Instructions

  1. Soak the raisins in a small bowl by covering them with hot water. Let them stand for 10 minutes, then drain well.
  2. Lightly grease a loaf pan.
  3. On your stovetop, in a small saucepan, heat 1 cup of the coconut milk over low heat to between 100F and 110F. Remove from the heat.
  4. In a large bowl, combine the warmed milk, yeast, and brown sugar, stirring until well dissolved. Let stand for 5 minutes.
  5. Combine 4 cups of the flour, the xanthan gum (if using), the salt, and 1 teaspoon of the cinnamon.
  6. Whip the tofu in your blender or food processor. Pour it straight from the package because it comes out slightly wet.
  7. Once whipped, add the tofu, flax egg, and the vegan spread into the milk mixture. Stir well with a whisk until combined.
  8. Add to the flour mixture, and stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead the raisins into the dough. Add the remaining 1/4 cup of the flour, 1 tablespoon at a time to prevent the dough from sticking to your hands.
  9. Roll the dough into a 14×7-inch rectangle on a lightly floured surface. Lightly coat the surface of the dough with cooking spray.
  10. In a small bowl, combine the sugar and the remaining 1 teaspoon of the cinnamon. Sprinkle the sugar mixture evenly over the dough, then press the sugar mixture into the dough so it will adhere.
  11. Roll the rectangle up tightly, starting with a short edge, pressing firmly. Pinch the seam and ends to seal.
  12. Place the roll, seam side down, into the greased loaf pan.
  13. Cover and let it rise for 1 hour.
  14. Preheat the oven to 350F.
  15. Uncover the loaf, and gently brush the dough with the remaining 2 tablespoons of coconut milk.
  16. Bake for 1 hour.
  17. Remove from the pan, and cool on a wire rack.

Notes

MOM Notes: In this recipe, you will find egg substitutes of two varieties. I chose silken tofu because it helps keep baked goods moist and heavy. I have also included a flax egg because it has a slight nutty flavor, which is a perfect addition to this scrumptious bread. Also remember that gluten-free breads only need one rise, as per recipe below.

Recipe inspired by Cooking Light

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