It tastes like a PB&J sandwich turned oatmeal bowl! It’s not overly sweet, and the textures of the oats, cherries, and creamy peanut butter topping make for a super satisfying yet ridiculously easy breakfast on hectic mornings. Bonus – They’re vegan and gluten free!
1/2 Cup Quick Oats with Water (I love Bob’s Red Mill – Gluten Free)
4 – 6 Tablespoons
Betty Lou’s Inc. Powdered Peanut Butter (Depending on preference)
Optional: Dash of Sweetener of Choice
1 Cup Dark Sweet Cherries
Drizzle of Traditional Peanut Butter
Cook up the oats with water
Stir in the powdered peanut butter (and optional sweetener if desired)
Add the cherries
Drizzle the traditional peanut butter on top
This is your two favorite breakfasts combined: Pancakes and Cinnamon Rolls. All you need is
! 3 ingredients
Birch Benders Classic Pancake Mix (or preferred)
Saigon Cinnamon (such as
McCormick – it’s much sweeter than traditional cinnamon)
Whip up the desired amount of pancakes
Melt the butter in a small bowl and then stir in the cinnamon
I use the ratio of roughly 1 tablespoon melted butter to 3 teaspoons Saigon cinnamon, but this can be adjusted to taste!
Between the sweetness of the pancakes and the sweetness of the cinnamon you can leave it at that, but you can also incorporate your favorite sweetener before adding the topping to your cakes
They’re so basic, so easy, and the perfect nutritious and delicious side to have on hand. This is a Thanksgiving classic at our house!
Extra Virgin Olive Oil
Peel and chop the sweet potatoes into medium-thin slices |
You can leave the peel on if you prefer!
Toss with extra virgin olive oil |
I do this in a ziplock bag – 1 tablespoon per potato
Bake at 425° for 45-50 minutes |
Or until they’re crispy on the outside and soft on the inside – flipping at the halfway point
You can include your sea salt and black pepper either before or after baking
It’s the perfect breakfast on chilly autumn mornings! They’re creamy, vegan, and gluten free. They’re also nutrient dense with lots of Iron, Vitamin A, and Vitamin E.
1/2 Cup Quick Oats with Water
1/4 Cup Canned Pumpkin Purée
Dashes of Saigon Cinnamon, Allspice, and Nutmeg to taste
Sweetener of Choice (like maple syrup)
Cook up the oats with water
Stir in the pumpkin, then spices, then sweetener, then Sunbutter
Are you in need of a nutritious and delicious snack for the whole family?! I’ve got you covered. These NO BAKE MANUKA ENERGY BALLS are the perfect grab-and-go breakfast, school lunch treat, or after school snack. Plus they’re all-around allergy friendly!
2 Tsps Vanilla Extract
1 Cup Old Fashioned Rolled Oats
1/4 Cup Salted Pumpkin Seeds
1/3 Cup Hemp Hearts
(I used the varieties linked!)
Stir together the sunflower butter, manuka honey, and vanilla extract in a large bowl.
Stir in all of your remaining dry ingredients.
Roll into balls and enjoy!
(Leftovers can be stored in the fridge.)