Thursday, May 7, 2015

Breakfast: Oats, granola, and other randoms

5 minute pumpkin chia coconut granola:

No modifications.
Pear and cheese pastry:

I used croissant rounds instead because they didn't have seamless dough.  Next time I'll make my own, but this was a good quick breakfast! No other modifications.
Overnight oats:
2/3 c oats, 2/3 c full fat yogurt (greek or regular)
Any add ins you'd like- we've done cinnamon, 1 banana sliced, and peanut butter in the morning
-strawberries and bananas
-blueberries and cinnamon
Annabel Karmel's Porridge with Apple, Pear, and Apricot:

No modifications.
Roasted Potato Gallette with Cheddar and Chives:

I used a store bought pie crust (shhhh!).  Mrs. Dash original seasoning in place of the Old Bay.
Carrot Cake Oatmeal:

I just used regular oats.  I subbed whole milk for the water (any milk will do).  I didn't use walnuts.
Carrot Cake Breakfast Cookies:

Whole wheat flour instead of white, finely chop the walnuts, and no salt.  
Blueberry Breakfast Bars with homemade pectin-free Blueberry Preserves:

Preserves Modifications:
Sub 1/4 c maple syrup for the honey.

Breakfast Bars Modifications:  
Mine were not gluten free because I couldn't find coconut flour, so-


  • ¾ cup whole wheat flour
  • ¾ cup oat flour (put oats in a blender and pulverize)
  • 2 tsp finely ground flaxseed
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ cup coconut oil at room temperature
  • ¼ cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 tsp vanilla preserves
  • 3/4 cup blueberry preserves
  • 3 tbs water


  1. Warm the fruit preserves and water in a saucepan over medium-low heat while you prepare the dough.
  2. Combine the flours, 2 tsp flaxseed, baking soda, and cinnamon in a small bowl.
  3. Combine the coconut oil, maple syrup, eggs and vanilla extract in a large bowl and beat for 30 seconds on medium-high until creamy.
  4. Slowly incorporate the dry ingredients beating until well combined, about 1 minute.
  5. Divide the dough into two parts and shape into logs (the size of a mini muffin pan). Wrap each log in parchment or wax paper.  Chill in the refrigerator for 20 minutes.
  6. Meanwhile, remove the fruit preserves from the stove and cool to room temperature.
  7. Preheat your oven to 350 degrees Fahrenheit.
  8. Remove one log from the fridge. Cut the log into discs about 1/4 of an inch thick.
  9. Place a disc in the bottom of each mini muffin cup.  Top with 1 tbsp of the preserves. Place a second disc on top.
  10. Bake at 350 degrees Fahrenheit for 10-12 minutes.