Banana Blueberry Oat Muffins

With it turning cool, I've been turning to oatmeal and other warm breakfasts.  These Banana Blueberry Oat Muffins are easy to throw together.  They're filling without being too sweet.

Flourless Pumpkin Oat Muffins

Sometimes mornings are hard. While I've become so much more of a morning person over the past few years, cooking a full breakfast while having a leisurely cup of coffee is not even remotely in my weekday routine. My breakfast generally consist of a smoothie or overnight oats. Anything you can throw together quickly (or the night before). 

These muffins were very easy to throw together and, stored properly, could easily last a few days. Better yet, the recipe is so simple, you could easily put in the extra 5 minutes to bake them in the morning. They make a very filling breakfast and a great way to start the day, if I don't say so myself.

Flourless Pumpkin Oat Muffins

Makes 16

Prep Time: 5 minutes

Cook Time: 28-30 minutes

Ingredients:

1 cup brown sugar
1 cup pumpkin
¼ cup canola oil              
2 eggs
1 ¼ cup vanilla soymilk
3 cups old fashion rolled oats2 tsp baking powder
¼ tsp salt
4 tsp cinnamon

Directions:

1. Preheat oven to 350F and line a muffin tin with cupcake papers
2. Combine oil, sugar, pumpkin and eggs until just combined.
3. Gently whisk in milk. 
4. Separately combine oats, baking powder, salt and cinnamon and fold into wet mixture. 
5. Scoop ¼ cup of batter into each liner and top with whatever goodies you'd like. Crushed macadamia nuts, sliced almonds or white chocolate chips are all delicious. 
6. Bake for 25-28 minutes. 

Hope you enjoy!

 

 

Pumpkin French Toast

I truly believe fresh is always better.  That being said, I would rather stump my toe on hot coals than try to puree a pumpkin again.  An old roommate and I had a go at making pumpkin pie from scratch several years ago. That pie remains on my top 10 list of the worst things I have ever eaten.  So, the following recipe is super easy and uses canned pumpkin.  French toast is one of my favorite breakfast foods and is so easy to make.  This made a small batch for two or three people (6-8 slices of toast)

Pumpkin French Toast

Makes 8 slices

Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients:
  bread (I used white, but wheat works as well)
  ¼ cup pureed pumpkin

  ½ cup milk

  2 eggs

  ½ teaspoon cinnamon and nutmeg to taste
  ¼ teaspoon nutmeg
  Maple syrup

Directions:

1.  Grease a skillet with butter and bring to medium heat
   
2.  Whisk together your eggs, milk, pumpkin, cinnamon, and nutmeg
   
3.  Dip a slice of bread in the egg mixture, make sure the bread is covered and move to skillet
   
4.  Cook on medium heat until the egg is fully cooked, look for a light brown color before flipping (approximately 3-4 minutes on each side).

Notes:
   French toast can  be easily saved for later by freezing it between sheets of parchment paper and reheated by toaster or microwave. 

Cinnamon Raisin Granola

I don’t know if I’ve mentioned this before, but I love cinnamon. Also, raisins, the original favorite dried fruit. I love mixing the combination into oatmeal and of course adding cinnamon to oatmeal raisin cookies. I’ve never tried making granola before, and couldn’t believe how easy it was. With the honey and brown sugar, this isn’t the healthiest snack, but it is very filling. I love eating it dry for a snack, or with cold milk or yogurt. With a little warm milk, this would make a great cold weather snack.

CINNAMON RAISIN GRANOLA Quick and easy homemade granola Prep time: 10 minutes Bake time:  30 minutes INGREDIENTS: 3 cups old fashion or steel cut oats 1 1/2 cup raisins 1 cup sliced or slivered almonds 1/4 cup ground flax seed 1 tbsp. cinnamon 1 tsp. nutmeg a pinch of salt 1/2 cup honey 1/4 cup grape seed oil (you could also use coconut or canola) 1/4 cup brown sugar DIRECTIONS: Preheat oven to 300F and line a large cookie sheet with parchment paper. Once again, grind the flax seed. A coffee grinder would be ideal for this, but I used a food processor/blender. It took a little more patience and stirring but still worked well. Combine the oats, raisins, almonds, flax seed, cinnamon, nutmeg and sea salt in an over-sized bowl. In a small saucepan and over medium-low heat, combine the oil, honey and brown sugar. Stir frequently until the brown sugar starts to dissolve, this should take no more than 5 minutes; do not bring to a boil. Pour the hot sugar mixture over the oat mixture and stir. This isn’t something you would need a mixer for. Just a few quick stirs to make sure everything is coated and you’re good to go. Spread the oat mixture on the parchment paper and bake for 15 minutes. After the initial 15 minutes, stir/flip/turn the granola. Check and turn the granola every 8-10 minutes until golden brown. Mine was done in 30 minutes, but I have a gas oven- which can be a little dryer of a heat. Let cool. I left mine on the cookie sheet for a few hours. NOTES: Deciding when the granola was done was probably the hardest part of this process with all the cinnamon in there. I taste tested each time I pulled the pan out and stopped when the granola started to reach a crunchy consistency.                                                                                                     Hope you Enjoy!