Tag: greek yogurt

Blueberry Lemon Breakfast Bites

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Blueberries and lemon go hand in hand, and these Blueberry Lemon Breakfast Bites are such a fresh and comforting springtime treat.  Warm and fluffy, they work wonderfully as either a convenient breakfast on the go, or for a more leisurely morning at home (paired with an iced coffee on the side). They’re also nice to have on hand when the afternoon sweet tooth arrives!

Whether you’re enjoying them fresh from the oven, or reheated in the microwave, these are definitely best enjoyed at warm temperatures.  This will ensure peak taste and texture!

Be it the sprinkled sugar on top, or the lemon glaze, choosing at least one of these toppings is what will tie these little muffins all together.  The batter is minimally sweet, so the extra sweetness on top in either topping choice is a must.  The sprinkled sugar option is quick and easy, and the glaze option will provide an extra dose of lemon.  My recommendation would be to go with the sprinkled sugar if you want them for breakfast, but the lemon glaze if you’re looking for something a little more “dessert-y”.

Servings: 12 Muffins

Ingredients:

MUFFINS

  • 2/3 Cup Unsalted Butter (melted) 
  • 3/4 Cup Cane Sugar
  • 1 Egg
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 2 Tbsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 2 Tsp Vanilla Extract
  • 1.5 Cups All-Purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1.5 Cups Fresh Blueberries

TOPPING

Sprinkled Sugar

  • 3 – 4 Tsp Decorative / Demerara Sugar

OR

Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 Teaspoons Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice

Directions:

(If opting for the glaze, make this first and set it aside – Simply stir together the powdered sugar, lemon juice, and lemon zest in a small bowl)

Preheat the oven to 350º

Line your muffin tray with muffin liners

Prepare the lemon zest and set aside

Melt the butter in a large bowl in the microwave

Add the sugar to the bowl

Add the egg

Beat the butter, sugar, and egg together until smooth

Add in the greek yogurt, lemon juice, lemon zest, and vanilla, and beat slowly again

In a second smaller bowl, combine the flour, baking soda, baking powder, and sea salt with a fork

Pour the dry ingredients into the wet ingredients and blend until smooth

Gently stir in the blueberries

Spoon the batter into the muffin liners (they will be on the fuller side) 

If the sprinkled sugar is your topping of choice, add it here before baking

Bake for 20 minutes

If the glaze is your topping of choice, add it to taste once the bites have finished baking and cooled slightly, and then let it solidify

Rewarm whenever ready to eat

Enjoy!

[Leftovers should be stored in an airtight container or ziplock bag in the fridge, and warmed in the microwave.]

Ingredient recommendations linked!

Peanut Butter Blueberry Banana Smoothie

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If you’re a fan of smoothies with a milkshake-like consistency, this Peanut Butter Blueberry Banana Smoothie is for you!  It’s ridiculously thick, has no added sugar, and is made with just 4 basic ingredients!

Whether you’re enjoying it for breakfast at home or on the go, as post-workout fuel, or as a mid-afternoon snack, this smoothie is super satisfying and refreshing! It’s packed with protein, several servings of colorful fruit, fiber, and more. The greek yogurt and peanut butter make it super creamy. You’ll love it on a warm spring or summer day!

My personal favorite methods to freeze these fruits:

  • Bananas: Peel and dice them while they’re fresh and on the riper side, then store them in an airtight container in the freezer
  • Blueberries: Wash them while they’re fresh, dry them off, then store them in an airtight container in the freezer

Small glass food storage containers are my preference over ziplock bags as they’re more eco-friendly!

You can visit my Amazon Storefront to check out my favorite small sizes under Eco-Friendly Essentials: www.amazon.com/shop/bakeandbewell

#CommissionsEarned #Ad

Servings: 1

Ingredients:

  • 2 Small Frozen Bananas
  • Approx. 2 Cups Frozen Blueberries
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 1/2 Cup Cold Water
  • 3 Tablespoons Peanut Butter

Directions:

Blend together all of the ingredients except the peanut butter in your blender of choice

Add in the peanut butter and blend again

Enjoy! 

Did you love this Peanut Butter Blueberry Banana Smoothie? Check these out!

Banana Cherry Smoothie

Strawberry Banana Peanut Butter Smoothie

Banana Peach Sunbutter Smoothie

Fruit & Chocolate Ice Cream Smoothie

Protein “PB & J” Smoothie

Berries & Cream Smoothie

Berry Chocolate Protein Smoothie

Healthy Sherbet Smoothie

Berry & Peach Sunbutter Smoothie

Banana Cherry Smoothie

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Thick and creamy like a milkshake, this Banana Cherry Smoothie is super satisfying and refreshing at any time of day!  It has the perfect amount of sweetness from the banana and apple juice, the perfect amount of creaminess from the Sunbutter and greek yogurt, AND the perfect amount of rich flavor from the dark cherries.  It only takes a few minutes to throw everything together!

Cherries are such an underrated frozen fruit to have on hand, but happen to be one of my personal favorites! They have such a deep flavor that holds up wonderfully when frozen. If you have any leftovers after this smoothie, add them into a bowl of hot or overnight oats, or into a yogurt bowl! (You can check out my article on frozen produce here.)

Servings: 1

Ingredients:

  • 1 Frozen Banana
  • 1 Serving Frozen Dark Cherries
  • 1/2 Cup Apple Juice
  • 1/2 Cup Plain Greek Yogurt (I used nonfat)
  • 2 Tbsp Sunbutter

Directions:

Blend all the ingredients except the Sunbutter in your blender of choice

Add the Sunbutter and blend again

Serve and enjoy!

Ingredient recommendations linked!

Love this Banana Cherry Smoothie?  Try some of my other favorites!

Healthy Sherbet Smoothie

Berries & Cream Smoothie

Fruit & Chocolate Ice Cream Smoothie

Instant Overnight Oats Base

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Overnight Oats without the “Overnight” – This Instant Overnight Oats Base is the perfect quick and easy foundation for all of your favorite overnight oats flavors.  It’s ready to utilize in only 1 hour!

If you were to cross traditional overnight oats with a chia pudding, the result would be these tasty chilled oats; They’re more creamy and less chewy due to the quantities of yogurt and chia seeds, though the key feature is the use of Quick Oats instead of Old Fashioned Rolled Oats.  They absorb liquid much more quickly, readying them for your favorite toppings and mix-ins right away!

If you’ve never done overnight oats before, here are a few flavor ideas:

Fresh Strawberries and Peanut Butter

Fresh Blueberries and Honey

Dark Cherries and Chocolate Chips

Bananas and Peanut Butter

Roasted Peanuts, Chocolate Chips, and Honey

Freeze Dried Berries and Sunflower Seed Butter

Fresh Berries and Coconut Flakes

Servings: 1

Ingredients:

1/2 Cup Quick Oats

1/2 Cup Cold Water

2 Tbsp Chia Seeds

1/2 Cup Plain Greek Yogurt (I used nonfat)

1 Tbsp Maple Syrup

Directions:

Stir all of the ingredients together in your container of choice

Cover and refrigerate for approximately 1 hour or until the oats and chia have sufficiently absorbed enough liquid (You will be able to tell, it will appear more solid)

Top with/stir in your desired flavor components

Enjoy!

Ingredient recommendations linked!

Strawberry Banana Peanut Butter Smoothie

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When it comes to super thick smoothies, you can’t go wrong with frozen fruit and lots of peanut butter!  This Strawberry Banana Peanut Butter Smoothie is tasty, filling, and oh-so easy!

Servings: 1

Ingredients:

1 Serving Frozen Strawberries (approx. 1 cup)

1/3 Cup Plain Nonfat Greek Yogurt

1/4 Cup Peanut Butter

1/2 Cup Cold Water

1 Small Banana

A Pinch Of Saigon Cinnamon 

Directions:

Blend together all but the cinnamon, add the cinnamon, and blend again

Serve and enjoy!

Ingredient recommendations linked!

Pumpkin Chocolate Chip Baked Oatmeal

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Perfect for the autumn season (or any day really!), this Pumpkin Chocolate Chip Baked Oatmeal is for anyone with a serious morning sweet tooth. The texture is that of a thick and creamy oatmeal, all overflowing with melty chocolate chips in a base of pumpkin and cinnamon fall flavor!

Due to the heavy chocolate presence, you only need the lightest drizzle of maple syrup and pinch of sea salt on top of your serving. It’s already quite sweet, but the flavors really pop with these light toppings!

The best part – All of the ingredients are mixed right in the pan!

Servings: About 5

Ingredients:

1 15 oz Can Pumpkin Puree (plain, not pumpkin pie mix)

1/3 Cup Honey

2 Cups Rolled Oats

1 Cup Oat Milk

1/2 Cup Plain Greek Yogurt (I used nonfat)

2 Tsp Saigon Cinnamon

1 Cup Semi-Sweet Chocolate Chips (I used 54% Cacao)

Oil To Grease The Pan (I used Avocado Oil)

Maple Syrup And Sea Salt To Taste

Directions:

Preheat the oven to 350°

Lightly grease a 9×13 pan with the oil

Pour the pumpkin puree directly into the pan

Add the honey and evenly combine the two

Pour in the oats, oat milk, and greek yogurt, and stir everything until evenly combined

Add in the cinnamon and combine again

Add the chocolate chips and gently mix in

Bake for about 20 minutes, or until the liquid has absorbed and the top and edges look a bit more solid

Let cool to a safe temperature, and top each serving with maple syrup and (a pinch) of sea salt to taste

Enjoy!

[Leftovers can be stored in the refrigerator in a sealed container, or in the cooking dish itself if well-covered. To freeze, cut into pre-portioned amounts, store in a sealed freezer-safe container, then simply reheat in the microwave once ready to eat.]

Ingredient recommendations linked!

Banana Peach Sunbutter Smoothie

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Reminiscent of a classic banana and peanut butter combo, this Banana Peach Sunbutter Smoothie is thick and creamy like a milkshake!  The addition of the peaches gives it a bit of extra sweetness and bulk but does not compromise the flavor at all.  The sweetness of the fruit balances perfectly with the “nutty” flavor of the Sunbutter in this super filling, nutrient-dense, quick and easy meal.

Servings: 1

Ingredients:

2 Frozen Bananas

1/3 Cup Plain Greek Yogurt (I used nonfat)

4 Tablespoons Sunbutter

2/3 Cup Cold Water

1 Serving Frozen Peaches (approx. 1 cup)

Optional: Honey or sweetener of choice if added sweetness is desired

Directions:

Add the bananas, yogurt, Sunbutter, and water into a blender and blend until smooth

Add in the peaches and blend again until smooth and evenly combined

Taste test, and if you prefer additional sweetness add honey/sweetener to taste and reblend (I personally prefer it less sweet and think it tastes delish as is.)

Serve and enjoy!

Ingredient recommendations linked!

Chocolate Chip Banana Protein Oats

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If somehow you’ve never enjoyed oats before, these Chocolate Chip Banana Protein Oats will convert you after one bite! They’re the perfect combination of dessert-y yet nutrient-dense. They’re also thick and creamy, have loads of added texture from the toppings, and can be whipped up in under 5 minutes!

Servings: 1

Ingredients:

1/2 Cup Quick Oats

+ Around 1 cup water for the oats

1 Packet NibMor Hot Cocoa

1/2 Cup Plain Greek Yogurt (I used nonfat)

1 Banana

1 Tablespoon Hemp Hearts

Around 2 Tablespoons Dark Chocolate Chips

Directions:

Cook up the oats with water (I use the microwave)

Stir in the hot cocoa packet

Stir in the yogurt until creamy and evenly combined

Slice up the banana and add it on top along with the hemp hearts and chocolate chips

Enjoy!

Ingredient recommendations linked!

Chocolate Chip Cookie Muffins

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If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place!  When I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon, these pair perfectly with a cup of coffee or tea!

Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready.  They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out!  If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving.  It’s the best way to enjoy them!

What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring.  I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate.  The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!

Servings: About 10 Muffins

Ingredients:

1 1/2 Cups White Whole Wheat Flour

1/2 Cup Granulated Sugar

1/2 Teaspoon Sea Salt

2 Teaspoons Baking Powder

1/3 Cup Avocado Oil

1 Egg

1/2 Cup Plain Greek Yogurt (I used nonfat)

2 Tablespoons Honey

Just under 1/4 Cup Cold Water

1/4 Cup Unsweetened Shredded Coconut

1 Cup Dark Chocolate Chips (plus extra for sprinkling on top)

Directions:

Preheat the oven to 400 degrees

Line your muffin tin with liners

Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon

Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended

Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined

The batter will be a bit dry, so add in the water here until the batter becomes more viscous

Add in the chocolate chips and shredded coconut and gently mix in

Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners

Sprinkle a few extra chocolate chips on top of each muffin

Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)

Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator

For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds

Enjoy!

Ingredient recommendations linked!

Peanut Butter Blueberry Yogurt Bowls

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When I’m in need of quick and easy plus delicious and nutritious, I love coming back again and again to a combination like these Peanut Butter Blueberry Yogurt Bowls.  The ingredients are likely items that you have in the refrigerator or pantry already, and certain ingredients can absolutely be substituted for what you have on hand!

The Plain Greek Yogurt – Use whatever variety you love!  I enjoy a nonfat option but a full fat choice would be delicious as well.

The Cereal – This is mostly for texture and crunch, but I do really love the flavor profile of a Wheat Squares or Wheat Waffles option.  A similar cereal of choice or a granola would work here as well!

The Blueberries – I love the Frozen Wild Blueberries for their small size and the way that the juices melt into the mix, but if you prefer to use fresh give it a go!

The Peanut Butter – I love a peanut butter that includes the taste of salt.  For me, having that ever so slight sweet and salty combination makes all the difference, which is why in my particular ratios I tend to go pretty heavy on the peanut butter!

I’ve linked all of my personal brand recommendations within the ingredient list, but the point of this easy peasy meal/snack is that it’s customizable to your preferences!

Servings: 1

Ingredients:

Plain Greek Yogurt

A Wheat Squares Cereal

Frozen Wild Blueberries

Peanut Butter (preferably unsweetened and one that includes salt for optimal flavor)

Directions:

Combine in a bowl using ratios to your liking

Enjoy!

Ingredient recommendations linked!