I decided to share two of the breakfast recipes we’ve had lately, so I thought the name “Breakfast Two Ways” would be perfect. I went on the blog to see if I’d used already and…I had. 😦 But then I looked at that post and realized that this could be a second installment since these recipes are similar. Like the previous post I’m sharing a healthy breakfast bar and a not-so-healthy cinnamon breakfast treat. 😀
Let’s start with the healthy breakfast. These came together super quickly and were very tasty. I loved the flavor they already had, but you could also easily change the flavor. (I tried a blueberry coconut pecan breakfast cookie recently that didn’t work out, but I think the flavor combo would be great here.) I thought these had such a great balance to them, and I think they might be my new favorite breakfast bar.
Chewy Coconut Cashew Granola Bars (from Ambitious Kitchen)
1 3/4 c. rolled oats
3/4 c. unsweetened coconut flakes
1 c. cashew halves
1 tbsp. chia seeds
1/2 c. chopped craisins
1/2 c. honey
1/2 c. almond butter
2 tsp. coconut oil
1/4 tsp. salt
1/4 tsp. cinnamon
1 tsp. vanilla
- Line a 9 inch square pan with parchment. In a large bowl combine the oats, coconut, cashews, chia seeds, and craisins.
- Place a medium saucepan over medium-low heat and add in the remaining ingredients. Stir til warm and everything’s melted together.
- Pour the wet mix into the dry and stir til everything combines. Pour into the pan and press down firmly.
- Chill 1-2 hours or til firm. Cut into 16 bars. (I actually cut mine into 9 bars, but you can do whatever fits your family best.) If you want crunchy bars, you can bake them at 350 degrees for 10-15 minutes or til firm.
Of course, if you’re in the mood for something a little more decadent, you could make these scones. They’re a bit of a cross between biscuits and cinnamon rolls, but they’re nearly as easy to make as regular scones. My hubby said they reminded him of cinnamon toast crunch (his FAVorite cereal), so he’s a big fan.
1 3/4 c. all-purpose flour
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
8 tbsp. cubed butter
1/4 c. half and half
Filling & Topping:
3 tbsp. sugar
2 tsp. cinnamon
- Preheat oven to 375 degrees and line a baking sheet with parchment. In a large bowl, combine the flour, 3 tbsp. sugar, baking powder, and salt.
- Cut the butter into the flour mix til it resembles coarse cornmeal without clumping. Stir in the half and half and egg til combined.
- Roll the dough out on a lightly floured surface into a 10×6 inch rectangle. Sprinkle it with 1 tbsp. sugar and 1 tsp. cinnamon. Fold the rectangle in half.
- Roll the new rectangle to be 8×6 inches, sprinkle with 1 tbsp. sugar and 1 tsp. cinnamon, and fold in half.
- Pat the dough into a 6 inch circle and cut into 6 wedges. Place the wedges on the baking sheet and sprinkle the tops with the remaining 1 tbsp. sugar. Bake til golden and firm, 15-17 minutes. Cool on the pan 5 minutes, then move to a wire rack. (They don’t necessarily need it, but I liked mine topped with a simple confectioner’s sugar glaze.)
Here’s hoping you have a great breakfast tomorrow!