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!

Banana-Berry Smoothie Pies

Need a frozen treat fix?

This recipe can satisfy so many sweet cravings. It starts with a super sweet bottom crust, moves up to a sugary-blueberry filling in the middle, and is topped with a little banana froyo.

So if you want ice cream, pie, frozen fruit, whatever, really. This dessert delivers.

Makes four mini treats.

Ingredients

Layer one: 5-6 dates, 2 t rolled oats, 1 t applesauce

Layer two: 30-35 blueberries, 1 t stevia or honey

Layer three: frozen banana slices (about 1/3-1/2 of a banana), optional: dash of stevia and vanilla

Directions

-In a good food processor, pulse dates and oats. Add in applesauce. Pulse once more. Press into a mini muffin tin (or all into one large muffin slot). Set in freezer ’til next layer is ready.

-Blend ingredients for layer two. Spoon onto the top of layer one. Return to freezer.

-Blend layer three ingredients until smooth, ice-cream-like texture forms. Use this layer as the topping.

-Freeze until solid. Serve as soon as you pull out of the freezer because they will melt after a few minutes of exposure to room temperature.

So healthy? All fruit? You could easily get an ice cream fix for breakfast with this recipe. I hope you enjoy it as much as I did.

My Good Morning Blueberry Muffin

A piping hot, fresh out of the oven blueberry muffin is a classic treat.

And Lord knows how I love classics.

And treats.

And blueberries!

Yes, I still have blueberries stockpiled in my freezer from my summer love affair with Berry Patch Farm. They are so close to gone, so I knew I had to make one more blueberry recipe before I ran out for good.

Until next summer, Berry Patch Farm. But right now, in the middle of winter, I’m warming up with this sweet summer fruit baked in the best way possible.

Ingredients

  • 4 tbsp spelt flour (30g) (or ww pastry)
  • dash of baking powder
  • 1-2 T blueberries (chopped or whole)
  • splash of vanilla extract
  • 1 T organic vanilla yogurt
  • 2 T nondairy milk
  • 1 T stevia

Directions

Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)

Mix dry ingredients; then blend in wet ’til combined, but don’t overmix.

Pop in berries or smear them around for a little tie-dye blue effect.

Bake for about 13-15 minutes or until golden brown on top.

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.

Super-Moist Chocolate (Blueberry) Muffin

 

That’s right. This chocolate muffin has blueberries in it!

Was it worth it? Absolutely. This muffin was probably one of the most moist I’ve had, ever. And you know I’ve tried a lot.

The blueberries don’t throw off the flavor at all either, and if I hadn’t mashed them with a fork instead of pureeing in a food processor with the other ingredients, I would have never seen them in there!

Adapted for one muffin from Chocolate-Covered Katie’s Blue Velvet Cupcakes recipe.

Ingredients

2.6 T whole-wheat flour

2 t cocoa powder

pinch of baking powder, baking soda, (scant) salt, and vanilla

1.5 t stevia

1 T and 1 t vanilla yogurt

1.5 t applesauce or coconut oil

1 T and 1 t almond milk

1 T and 1 t blueberries

Directions

-Preheat oven to 350 degrees and lightly grease a cookie sheet or prepare with a cupcake liner.

-Puree blueberries or mash with a fork. Then mix in vanilla, oil, and milk. Set aside.

-In a small bowl, combine all dry ingredients. Transfer these to the wet ingredients, mixing in slowly. Be sure not to overmix.

-Spoon batter into cupcake tin and bake for about 11-13 minutes.

These toppings could be really fun. You could go more muffin like, as I did, with fresh coconut cream and blueberries. Or you could add icing because, essentially, this muffin could pass as a cupcake, too!

Let the sweetness last as long as you can 🙂

All happiness depends on a leisurely breakfast.

~John Gunther

I’ve never understood why (or how) people skip the best meal of the day… Berries, granola and yogurt is my current breakfast obsession. Lighter than a heavy organic bread, but keeps you full for longer.