Yogurt & Oat Pancakes

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Sweet breakfasts can be so good. Berry-filled crepes, French toast, pastry tarts. All of which can be healthy. All of which I’ve posted on this blog.

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But what I dislike about sweet breakfasts (only slightly…) is that they aren’t the most filling. Normally, I have to add a little peanut butter for protein and lots of fruit for fiber.

This recipe, however, is a sweet but stick-to-your-ribs kind of breakfast. The Greek yogurt and the hearty oats that can be mixed in make it very filling, enough to power you through any morning.

Ingredients

1/4 cup + 1 t whole-wheat flourSAM_4851

1 T rolled or steel-cut oats

1/4 cup plain or vanilla Greek yogurt (sub for coconut or almond varieties if you like)

2 T water (more or less depending on how runny/ thin you like your cakes)

1 t stevia

dash of cinnamon, nutmeg, baking powderSAM_4841

splash of vanilla

Directions

Heat your griddle to med-low setting. Lightly coat with cooking spray. Allow to warm.

-In a small bowl, mix all dry ingredients well. Then slowly add in yogurt, then vanilla, and then water as you like. For thicker cakes, use less water. For a few more cakes that are thinner, add more water.

-Pour pancake batter on griddle to the size of pancake you like. They will probably spread a bit. At this point, if you’d like to add in other ingredients, such as berries or chocolate chips, you can drop them on top while the bottom side of the cakes cook.SAM_4849

-When the edges begin to firm up a bit and bubbles are popping up through the top side, the cakes should be solid enough to flip. Do so carefully. They should be golden brown on each side.

Topping Ideas?

Yes, I always have lots of these! For this recipe, I mixed 1 T all-natural peanut butter with 1 T yogurt and a dash of honey. Fresh apples were chopped and added, too. Berries and honey would also be delicious.SAM_4847

Enjoy!

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Instant Deep-Dish Oatmeal Cookie

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A lot of you say you read my recipes but never actually try them because it looks like they take too long to make. I often get told, “Yes, that sounds healthy and delicious, but why would I want to make just one? I’d make a whole batch instead… I don’t like getting all those ingredients for one little treat… Too much work… I’m tired…”SAM_4890

I’m not going to say those are excuses in my book, but I will give you a no-excuses recipe I think you’ll like. But first, a few reasons:

1. Do it for your bank account! Single servings save you money.

2. Do it because few leftovers are ever as good as their original selves.

3. Do it to save resources. How much of the materials and ingredients used to make multiple-serving recipes just end up stale and in the trash?SAM_4483

4. Do it for portion control. The one Americans understand the least.

5. Do it because it’s fun! I love to experiment with cooking/ baking, and single-serving recipes let me try lots of new types of cuisine. Some fail. Some are delicious.

On to the super simple deep-dish cookie…

Ready for this?

IngredientsSAM_4493

1 packet of oatmeal

1-2 T almond milk (or regular milk or yogurt)

optional: dash of baking powder, vanilla

and whatever mix-ins you like (I like cinnamon + peanut butter, and chocolate chips on top)

Directions

Empty out the oatmeal into a microwave-safe dish. Mix in milk or other substitute (you should add in about half of whatever the oatmeal directions specify so it’s not runny.SAM_4888

Mix well, but again, make sure it stays firm and wet, not soupy. If you’re not feeling too lazy, you can add in the dash of baking powder and vanilla. Top with whatever mix-ins you like. Microwave as directed. If not completely firmed up like a cookie, press sides together with the side of a spoon and microwave a tad longer or pop it into the broiler for a crispier finish.

It’s essentially like some of my baked oatmeal recipes and it’s delicious.

So, no excuses! Try it. I dare your lazy bones… 😉

Maple Syrup Oat Muffin

Not quite like oatmeal.

Not quite like a traditional muffin.

Not quite like a flapjack.

This delicious baked treat is deliciously odd. It takes from the three beloved breakfast staples, ones that can easily be prepared in a bland way, and pulls them together with a rich, flavorful syrup taste.

Yum.

Ingredients

2 T quick oats (save 1 t for topping)

2 T spelt or whole-wheat flour

dash of baking powder and cinnamon

1 t vegan butter

2 t pure maple syrup

1 flax egg

1 T nondairy milk

optional: chopped pecans or sliced almonds

Directions

-Preheat oven to 400 degrees. Lightly grease a muffin tin slot or a ramekin. Set aside.

-Combine all dry ingredients; then wet.

-Softly mold to prepared baking dish. Press in extra oats and nuts.

-Bake for 10-12 minutes or until a toothpick can be inserted and comes out clean. Alternatively, you can microwave for about a minute and a half.

Top with extra maple syrup or honey if you like. Serve fresh out of the oven.

Blueberry Baked Oatmeal

You’ve seen by pumpkin pie baked oat meal.

And even my peanut butter cup baked oatmeal.

Meet a new breakfast (or dessert) favorite. A little single-serving of blueberry baked oatmeal.

Very similar to my blueberry crumble bars, yes, but this recipe is more like a traditional baked oatmeal cake, less like a bar.

When I found the original recipe, it made about six servings. That’s way too much for this live-alone lady, so I give to you my single-serving version. I hope it fuels your day in the most healthful way.

And how could it not? Oatmeal and blueberries might be the most nourishing food duo I can think of for breakfast.

Ingredients

2 T + 2 t old-fashioned rolled oats
pinch of baking powder, cinnamon, salt (and I added a bit of nutmeg)
1 t maple syrup
2 T + 2 t nondairy milk

Have you ever seen a more wholesome-looking breakfast?

1/6 of an egg (can omit but won’t rise), lightly beaten
1 t vegan butter, melted and cooled slightly
dash of pure vanilla extract
2-3 T blueberries

Directions

-Preheat oven to 375 degrees. Lightly grease a ramekin. To make a fruit bottom, press berries (or bananas! or another fruit) along the bottom of the dish. Set aside.

-In a small bowl, mix together all dry ingredients. In a separate bowl, mix together all wet ingredients.

-Now you can either combine wet and dry and pour into dish in layers, layering berries as you go, or you can pour dry mix over the berry bottom and then drizzle wet mix over dry (soaking as thoroughly as possible).

-Press more berries into the top and place in oven for 10-12 minutes. Serve warm.

Cinnamon Roll Baked Oatmeal

Good morning, sweetness! (That’s what my mom calls me sometimes…) Ready for a warm spicy breakfast treat?

Ditch your regular oats for this sweet, “cakey-er” version from Chocolate-Covered Katie.

Ingredients

(Serves 1)

  • 1/2 cup oats
  • dash of pure vanilla extract
  • 1 t cinnamon
  • 1 T stevia
  • 2T unsweetened applesauce
  • 2T milk, creamer, juice, or water
  • pinch of salt
  • Optional:1 t oil or nut butter (scale the other liquid back)
  • Mix-in Ideas: handful of raisins, chopped walnuts, or chocolate!

Directions

-Preheat oven to 375 degrees. Lightly grease a ramekin and set aside.

-Combine all dry ingredients, then mix in the remaining wet ingredients. Pour into prepared ramekin.

-Bake for 15-20 minutes, or more ’til firm.

-For a crispier crust, set oven to “high broil” for a few minutes.

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Raw Pumpkin Spice Cookies

Prepare yourself for an onslaught of pumpkin recipes.

Why? Because pumpkin-flavored dishes are a fall classic. As soon as the leaves start to fall, pumpkin purees start flying off grocery store shelves. Starbucks and other coffee chains treat us to spiced pumpkin favorites. We start to see pumpkin-flavored cookies, bars, drinks, anything on advertisements everywhere.

I think it’s pretty great. But it’s even better when you can make pumpkin-flavored dishes in your own.

So here’s to bringing you a little pumpkin-spice goodness with this easy, no-bake cookie ball recipe.

Makes about 3 cookie balls.

Ingredients

  • 2 T quick oats
  • 1 T oat flour
  • pinch of salt, baking soda, cinnamon, and pumpkin pie spice
  • 1.5 t stevia
  • 1 T+ 1 t canned pumpkin (or sweet potato puree)
  • splash of pure vanilla extract & non-dairy milk

Directions

Simply blend all the dry ingredients together, and then add in wet. Mix until dough forms. Then pat into balls with your hands.

Peanut Butter Cup Baked Oatmeal Cake

Chocolate for breakfast?

Remember a little while back when all the health blogs were reporting on the “dessert for breakfast weight loss strategy?” The logic here seems a little silly to me.

Do I think you can eat desserts without gaining weight?

Absolutely! And I think everyone has the right to indulge a little, so long as that indulgence is a healthful one that will fuel your body because good ingredients are used.

Do I think that using the aforementioned weight loss strategy as an excuse to overindulge could be risky?

Yes.

Here’s why. Although I strongly believe that you should give yourself a small treat everyday, especially if you’re extremely active, I think people can easily abuse this license to indulge, taking it too far. But I can see how eating a sweet treat early in the morning would stave off cravings or feelings of deprivation, and thus, lead people to overindulge in a less than ideal way later.

What makes more sense, to me, is that perhaps those who do indulge–caveat: healthfully–earlier in the day are probably more satiated. And I would imagine that these people practice better portion control practices and truly enjoy and experience their food as they eat it. It helps to focus on what you’re eating and enjoy it. Good food nourishes your body and gives you the energy you need to live a productive, fulfilling life.

And that’s why I indulge a little bit everyday. Usually, it’s in the evenings, but sometimes for breakfast I get my chocolate fix with this baked oatmeal cake recipe, which features two of my favorite ingredients: chocolate & peanut butter (yum!).

Ingredients

(serves 1)

  • 1/4 cup rolled oats
  • pinch of pure vanilla extract and salt
  • 1 T mashed banana
  • 2 T non-dairy milk
  • 1.5 t stevia
  • 1.5 t cocoa powder
  • 1 T peanut butter
  • Optional: handful of chocolate chips and an extra dab of peanut butter to swirl on top

    I baked my oatmeal cake in a small ramekin and then flipped it.

Directions

-Preheat oven to 380 degrees. Lightly grease a ramekin or muffin tin and set aside.

-Combine dry ingredients, and then mix in wet. Be sure to blend well.

-Pour batter into a greased 1-cup ramekin and bake for about 15 minutes or more, ’til firm.

-Last step, set your oven to “high broil” and continue to cook the baked oatmeal for 2 minutes, or until a desirable crispy-ness is reached.

Warm, swirled chocolate-y goodness!

I took some dark-chocolate chips and let them melt on their own. Then I added a few dabs of PB and swirled.

Yes, I have a weakness for warm gooey chocolate.

But in no way am I ashamed 😉

Baked Oatmeal (Pumpkin Spice Version)

Baked Oatmeal (Pumpkin Spice Version)

Collegiate Culinaire: Baked Oatmeal Cake (The Pumpkin Pie Version)  Right now I’m obsessed with trying out every recipe on Chocolate-Covered Katie’s healthy dessert blog. She features a lot of single-serving recipes, which are perfect for me because when I crave … Continue reading