I’ve been trying a lot of new breakfast recipes lately, and it’s about time that I shared some of the keepers with y’all. These are all me tested and hubby approved. 🙂
This first recipe is for something a little bit like a baked oatmeal. Now I find most baked oatmeal recipes to be a bit gluey and bland, but this one is very thin and retains a good texture. I got about 9 slices out of the recipe, but you could easily double or triple it to feed a crowd. You could also play with the flavoring and add-ins to make it extra special. And while there’s a little bit of oil and sugar in this, it’s still reasonably healthy.
Oatmeal and Almond Slices (from Honest Cooking)
1 c. quick cooking oats
1/4 c. all-purpose flour
1/4 c. sliced almonds
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. confectioner’s sugar
1/4 c. veggie oil
1/4 c. yogurt
1. In a large bowl, mix together the oats, flour, almonds, cinnamon, and baking powder. In another bowl, whisk together the yogurt, sugar, and oil. Add the dry mix to the wet mix and lightly fold to combine.
2. Pour the batter in a greased 8×8 pan and bake at 350 degrees for 20-25 minutes or til done. Cool on a wire rack.
The base of this next recipe is a banana and oat bar that’s topped with a strawberry jam. What I especially liked about this was that it wasn’t too sweet and the banana flavor wasn’t too overpowering. Unfortunately, we really enjoyed this, and I forgot to take a picture before we ate it all. Whoops! In the original recipe, she made her own jam, but I just used store-bought. I would like to make the jam next time, so I’m including the recipe she gave. I also think you could make this with other fruits too, although strawberry was delicious. Here’s how to try it for yourself.
Strawberry Banana Oat Bars (from Running with Spoons)
For the Jam:
2 c. frozen strawberries
2 tbsp. maple syrup
2 tbsp. chia seeds
1 tsp. vanilla
For the bars:
2 c. rolled oats
1 tsp. baking powder
2 large mashed bananas
1/4 c. maple syrup
1 tsp. vanilla
1. In a medium saucepan, heat the strawberries and 2 tbsp. maple syrup over medium heat. Cook til the berries begin to release their liquid, about 5-15 minutes. Bring to a boil, stirring occasionally, til the berries start to break down and thicken, 5-10 minutes. Break the berries apart if you want.
2. Stir in the chia seeds and 1 tsp. vanilla and cook 5 more minutes. Remove from the heat and let cool; it will thicken as it sits.
3. Preheat the oven to 375 degrees and grease an 8×8 baking dish. Place 1 c. of the oats in a food processor and pulse to a fine flour. Place the oat flour in a large mixing bowl and add in 1 c. oats and the baking powder.
4. Add in the bananas, 1/4 c. maple syrup, and 1 tsp. vanilla and mix til a dough forms.
5. Transfer 2/3 of the dough to the pan and press down evenly. Spoon the jam over the top (use 3/4 c. store-bought jam if you didn’t make your own) and spread to within 1/4 inch of the edge. Sprinkle the remaining oat mix on top of the jam.
6. Bake for 30 minutes or til the tops are lightly golden. Remove from the oven and let cool.
The last recipe for today is the most exciting to me because it combines some of my favorite flavors and ingredients: ricotta, chocolate chips, orange juice, and pistachios. Can you guess what’s coming? If you thought of cannolis, you were right on the money. These cannoli muffins were super fast to whip up and very tasty. Even though there’s a lot of ricotta in them, they’re still very light. They could work as dessert or breakfast, but they’re not overly sweet. And I know these aren’t healthy, but everyone deserves a splurge now and then.
Cannoli Muffins (from I Heart Eating)
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 c. olive oil
1/2 c. dark brown sugar
1/4 c. sugar
3/4 c. ricotta
1/2 c. milk
1-2 tbsp. orange juice concentrate
1 tsp. vanilla
1/2 c. dark chocolate chips
1/4 c. semisweet mini chocolate chips (To make things faster and easier, I just used 3/4 c. of regular chocolate chips and mixed both them and the pistachios into the batter.)
1/4 c. chopped pistachios (I plan to use more pistachios next time since I like them so much.)
1. Preheat the oven to 375 degrees and grease 12 muffin cups. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
2. In a large bowl, whisk together the oil and sugars. Add the egg and whisk til combined. Add the ricotta, milk, orange juice, and vanilla and mix well.
3. Add in the dry ingredient mix and stir til just incorporated. Stir in the chocolate chips.
4. Divide the batter among the muffin cups and top with the mini chips and pistachios. (This makes them prettier, but I went with the easier route and mixed the pistachios and all the chocolate chips into the batter.)
5. Bake til the muffins are puffed and golden and a toothpick inserted in the center removes cleanly, about 15-20 minutes. Let cool in the pan 5 minutes, then cool completely on a wire rack.
So, how is your breakfast lately?