Well, the school year’s in swing for most people. I don’t know about you, but September to me always marks the beginning of fall. Even if the weather doesn’t cooperate (and in Texas, it isn’t), I can’t help but associate the start of school with crisp air, golden leaves, pumpkins, and other fall thoughts. I start feeling like it’s time to straighten up, get in a routine, and get productive. To that end, I feel like the lazy days of summer are over, and one way to get back into the routine is to have breakfast ready to go.
As you might know by now, I am a huge fan of doughnuts, and this week you’ve got an opportunity to get some for free. Saturday (September 19) is National Talk Like a Pirate Day, and Krispy Kreme is celebrating it once again. If you go in talking like a pirate, you’ll get a free glazed doughnut. If you go in dressed like a pirate (3 pieces of pirate clothing at least), you’ll get a free dozen glazed doughnuts.
This first dessert is a tasty breakfast bar that’s packed with some trail mix flavors and held together with peanut butter and honey. It was super fast to whip up and tasted so good. My hubby at first didn’t seem to like them that much; he said they were too dry. I found them delicious and full of tasty treats, and eventually the hubby grew to love them too. It’s also lovely that you can swap in and out different ingredients depending on what you feel like that day or happen to have on hand. Mine were quite thick, so you can cut them thin and get 9-12 bars out of them.
Peanut Butter Trail Mix Bars (from Sally’s Baking Addiction)
2/3 c. almonds
2/3 c. cashews
1 1/2 c. old-fashioned rolled oats
1/3 c. ground flax
1/2 c. mini chocolate chips
1/3 c. craisins
1/3 c. raisins
1/2 c. honey
1 c. melted peanut butter (I haven’t tried it, but you might want to add 1 tbsp. or so of oil if you’re using natural peanut butter. Mine were a touch dryer than I thought they should have been, so the extra oil would probably fix that.)
- Line an 8×8 pan with parchment. In a food processor, pulse together the almonds and cashews into smaller pieces (a few large chunks are fine), about 10 seconds. Transfer the nuts to a large bowl and mix in the oats, flax, chocolate chips, craisins, and raisins.
- In a small bowl, stir together the peanut butter and honey. Add this to the dry ingredients and mix thoroughly. Scoop the mix in the prepared pan and press firmly; chill at least 1 hr.
If you’ve been reading the blog these last few months, you’ve probably figured out that I’ve been trying lots of make ahead breakfasts lately. I like being able to get my husband a healthy, tasty breakfast that’s fast (and doesn’t require me to cook when I’m still half asleep), so I’ve been testing out lots of breakfast bar recipes. But sometimes you don’t want a bar, so every couple of weeks or so, I’ve also been testing muffin recipes. 😀 Some have been good and some haven’t, but these ones are awesome. I’m not actually a banana person, but I do love banana bread. Now I don’t always like chocolate in my banana bread, but in these it works. They might be my new favorite muffins, because I feel like I can eat them without feeling guilty. They have a tiny bit of added sugar (1/4 c. for 12 muffins) and a bit of chocolate (1/2 c.), but they mostly have Greek yogurt (protein), bananas (potassium), and rolled oats (fiber). So they’re super healthy and very tasty. A lot of times, flourless muffins have a gummy, unappealing texture, but these don’t. The texture isn’t quite the same as regular, calorie-laden muffins, but it’s still a good texture, just a little chewier. These are also awesome because they come together so quickly in the food processor, you can have them cooked and cooling in about 30 minutes.
Banana Oat Greek Yogurt Muffins (from Running with Spoons)
1 c. plain Greek yogurt
2 c. rolled oats
1/4 c. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chocolate chips
- Preheat the oven to 400 degrees and grease 12 muffin cups. Put all the ingredients except the chocolate chips in the food processor and process on high til the oats are broken down and the batter is smooth. Stir in the chocolate chips.
- Divide the batter between the muffin cups, filling each 3/4 full. Bake 15-20 minutes are til the tops are set and a toothpick inserted in the center removes cleanly. Cool in the pan 10 minutes, then let cool completely on a wire rack.
So that’s what we’ve been eating lately. What’s been on your breakfast plate?