Peanut Butter Cherry Protein Oats

October 30, 2021July 27, 2022RecipesLeave a Comment

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!

Ingredients:

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

Directions:

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

Enjoy!

Cinnamon Roll Pancakes

October 26, 2021RecipesLeave a Comment

This is your two favorite breakfasts combined: Pancakes and Cinnamon Rolls. All you need is 3 ingredients!

Ingredients:

Birch Benders Classic Pancake Mix (or preferred)

Melted Butter

Saigon Cinnamon (such as McCormick – it’s much sweeter than traditional cinnamon)

Directions:

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

Enjoy!

Sunflower Pumpkin Spice Oats

October 23, 2021October 24, 2021RecipesLeave a Comment

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.

Ingredients:

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)

2 Tbsp Sunbutter

Directions:

Cook up the oats with water

Stir in the pumpkin, then spices, then sweetener, then Sunbutter

Enjoy!

No Bake Manuka Energy Balls

October 2, 2021October 2, 2021Recipes, SnacksLeave a Comment

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!

Ingredients:

1 Cup Sunbutter

1/3 Cup Manuka Honey

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!)

Directions:

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.)

Whole Wheat 2-Banana Muffins

April 8, 2020February 11, 2023Recipes, SnacksLeave a Comment

You only need 2 bananas!

I don’t know about you, but whenever I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty ones. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already.

Voilà! This recipe makes between 6-8 muffins depending on how large your bananas are.

Servings: 6-8 Muffins

Ingredients:

2 Bananas (just on the verge of being too ripe…starting to get some brown speckles)

Just Under 1/2 Cup Sugar (I used cane sugar)

1 Cup White Whole Wheat Flour (such as King Arthur White Whole Wheat)

1 Egg

6 Tablespoons Unsalted Butter (almost melted)

3/4 Teaspoon Vanilla Extract

A Pinch Of Salt, Around 1/4 Teaspoon

1 Teaspoon Baking Soda

Directions:

Preheat the oven to 350°

Add your muffin liners to the muffin tin

In a large bowl, combine your bananas and the sugar with a fork, then whisk together once combined

Whisk in the egg, melted butter, and vanilla

In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt

Add the combined dry ingredients to the wet ingredients and whisk until batter is evenly combined

Add the batter to the lined muffin tin. Fill them just below the tops so they have room to expand

Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook ever so slightly)

Enjoy!

Notes:

While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge. When ready to eat, pop in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!

Ingredient recommendations linked!

Whole Wheat Chocolate Chip Pumpkin Bread

April 21, 2017December 21, 2022Recipes, SnacksLeave a Comment

I’m a big believer in using White Whole Wheat Flour whenever possible in my baking. I truly feel that it gives my baked goods a richer taste compared to All Purpose Flour much of the time!

I can never get enough of autumn flavors at any time of year, and this pumpkin bread is such an easy way to transport me back to my favorite season. Whether it’s for an easy breakfast on the go, an afternoon coffee companion, or an after-dinner treat, this bread is the perfect way to sneak some vitamin A into your day!

Ingredients:

3 Cups White Whole Wheat Flour (I love King Arthur Baking’s White Whole Wheat)

2 Teaspoons Saigon Cinnamon

1 Teaspoon Baking Soda

1 Teaspoon Salt

4 Eggs

2 Cups Canned Pumpkin

1 1/2 Cups Canola Oil

Just Under 2 Cups Of Cane Sugar

1.5 Or 2 Cups Of Chocolate Chips (depending how chippy you like it!)

If you’re not a chocolate fan, it tastes delicious without the chocolate chips too!

Directions:

Preheat the oven to 350 degrees

Mix the dry ingredients together in a medium bowl

Beat the wet ingredients together in a large second bowl

Beat the dry ingredients into the wet ingredients

Stir in the chocolate chips

Split the mixture between 2 greased loaf pans

Bake for between 50-60 minutes, or until a toothpick comes out clean

Enjoy!