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Breakfast

Breakfast

Overnight Oats

Overnight Oats

Print Recipe
Serves: 1

Ingredients

  • ●¼ cup to a ⅓ cup of old fashioned oats or quick cook oats
  • ●½ cup of unsweetened almond milk or milk of your choice
  • ●½ banana chopped
  • ●drizzle of honey *optional
  • ●¼ cup of assorted berries
  • ●½ teaspoon cinnamon *optional
  • ●Add on topping ideas: coconut flakes, any variety of nuts or seeds, nut butter, granola, banana
  • bread cubes

Instructions

1

In a small mason jar or container with a lid, place oatmeal in the bottom and pour in the almond milk.

2

stir or swirl around to combine. Cover and refrigerate overnight.

3

In the morning open jar and all in toppings.

4

Stir, eat and enjoy! A perfect breakfast to pack on the go or have during the warmer summer months.

Notes

Preparation Time: 2 minutes Chef Notes: Can be make in the morning as well, just let oats and milk sit for at least a half hour or longer. Great for a busy weekday. Get creative with the toppings...that’s the fun part! Enjoy!

Breakfast

Dreamy Banana Pancakes

After a long week this is the perfect lazy weekend morning breakfast treat. We make these delicious cakes every
Sunday morning and they have become a family favorite. Hope you enjoy them as much as we do!

Dreamy Banana Pancakes

Print Recipe
Serves: 8­-10 cakes Cooking Time: 10 minutes

Ingredients

  • 1 ½ cup of nondairy milk (almond, soy, rice or hemp)
  • 1 cup steel cut oatmeal
  • 2 medium size ripe bananas
  • ½ cup of oat flour or all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon, plus 1 teaspoon baking powder
  • vegan butter or non-stick cooking spray, as neede

Instructions

1

Mixing the batter: In a blender, puree the non dairy milk and oatmeal until smooth. Add in the bananas, flour, salt, and baking powder and puree for a few more seconds until the ingredients are well blended. Allow batter to rest for 10-20 minutes to thicken up. (I’ve made the batter early in the morning and it’s better the longer it sits and sets up.

2

Making the pancakes: Heat a large skillet (non-stick or cast iron) or griddle over medium. Spray with cooking spray or dab with butter. Spoon 2 to 3 tablespoons of batter onto skillet, using the back of a spoon to spread batter into a round pancake shape. Cook until surface of pancake have some bubbles, 1-2 minutes. Carefully flip over pancake with a thin spatula, and cook until browned on the underside, 1-2 minutes more. Repeat with the rest of the batter. Serve warm, with desired toppings.

3

Enjoy! adapted from a recipe on www.ellentv.com

Notes

Preparation Time: 10­-20 minutes

Breakfast

Chia Seed Pudding

Print Recipe
Serves: 4-6

Ingredients

  • 8 tablespoons of chia seeds
  • 2 cups of filtered water
  • 1 banana
  • ½ cup of unsweetened almond milk
  • 4-5 dates, pitted and soaked for a few minutes or ¼ cup of honey
  • 1 teaspoon vanilla
  • optional add in’s:
  • 4 tablespoons of fresh mint leaves, more to garnish
  • 2 cups of mixed berries; blackberries, raspberries, strawberries
  • Handful of slivered almonds or granola for some crunch

Instructions

1

Soak chia seeds in a small bowl for 10 minutes or so, stirring occasionally until they become thick and gelatinous.

2

Combine all ingredients into a high powered blender and blend until smooth.

3

Add blackberries or berry of your choice and fresh mint into a beautiful parfait glass or pretty bowl and enjoy!

Notes

Preparation Time: 10 minutes Chef Note: Pudding stays good in the fridge for up to two days. One of my new favorite desserts.

Breakfast

Pumpkin Oatmeal Loaf

Pumpkin Oatmeal Loaf

Print Recipe
Serves: many hungry guests Cooking Time: 40­-45 minutes

Ingredients

  • adapted from No Meat Athlete
  • 3 tablespoons of ground flaxseeds
  • ½ cup of water
  • 1 cup of honey
  • ¼ cup of unsweetened applesauce
  • ½ cup of coconut oil
  • 2 cups fresh pumpkin or pumpkin puree
  • 3 cups of oat flour
  • 1 teaspoon of each cinnamon, nutmeg, and ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup of chopped toasted walnuts (optional)
  • sprinkles of oats for garnish

Instructions

1

Preheat the oven to 350 degrees. And spray your loaf pans with cooking spray.

2

In a small bowl, mix together the flaxseed and water until thickened

3

Combine flax mixture in a large mixing bowl with honey, applesauce, oil and pumpkin.

4

In a medium bowl combine all dry ingredients. Flour, baking soda, baking powder, salt and spices.

5

Stir the dry ingredients into the wet. This batter is very thick. Fold in the walnuts.

6

Divide the batter into 2 regular loaf pans or 4 mini loaves.

7

Sprinkle the top with oats to garnish.

8

Bake the large loaves around 45-50 minutes and smaller loaves around 35-40 minutes. Watching closely after 30 minutes, oven times vary. Remove from oven when toothpick comes out clean and tops are a light pumpkin brown.

9

Let sit for 10-15 minutes before removing from pan and let completely cool on a wire cooling rack.

10

Enjoy with a warm mug of chia tea and welcome fall right into your home. Your kitchen will smell amazing

Notes

Preparation Time: 10­-15 minutes

Breakfast

Strawberry Oatmeal Squares

From: Lynda Layng

A perfect way to start the day with a cup of tea or coffee. Also wonderful to pack in your child’s lunch box. Play around with reducing the sugar and enjoy these fruit and fiber filled bars.

Strawberry Oatmeal Squares

Print Recipe
Serves: 14­-16 bars Cooking Time: 25­-30 minutes

Ingredients

  • adapted from Oh She Glows
  • For Oat Base:
  • ●1 ½ cups regular oats, old fashioned or quick cook
  • ●1 cup whole-grain oatmeal flour (or mix of whole wheat pastry flour)
  • ●1/2 tsp baking soda
  • ●1/2 tsp sea salt
  • ●1/2 cup Sucanat sugar (or brown sugar)
  • ●1 chia egg (1 tablespoon chia seeds + 4 tablespoons warm water, mixed)
  • ●1/2 cup + 2 tablespoons Earth Balance, melted
  • ●1/4 cup pure maple syrup
  • ●2 tablespoons almond milk
  • ●1 tablespoon sesame seeds (for topping only)
  • For Strawberry Chia Seed Jam:
  • ●3-4 cups chopped strawberries, finely chopped into 1/4 inch pieces OR approx 1 ½ cups pre-made jam
  • ●1-2 tablespoons of honey
  • ●1-2 tablespoons chia seeds
  • ●1 teaspoon pure vanilla extrac

Instructions

1

Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base.

2

For the jam: In a medium sized pot, add the chopped strawberries and sugar. Heat over medium until the strawberries begin to sweat and it gets a bit watery. Once it cooks down a bit, add in the chia seeds, and stir well. Bring to a low boil and then simmer over low to medium heat for at least 10-15 minutes. Once it has thickened a bit, remove from heat and cool for 15 minutes (you can pop it in the fridge or freezer to cool quicker). I like to add the mixture to a mini food processor and process it until mostly smooth.

3

In a small bowl, mix the chia or flax egg and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt.

4

In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well.

5

Add the wet mixture to the dry and mix well, using hands if necessary. Set aside 1/2 cup of the dough for the topping.

6

Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired.

7

Pour on strawberry mixture and smooth out. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on.

8

Now sprinkle on 1 tablespoon of sesame seeds or coconut.

9

Bake at 350F for approximately 25-30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in then fridge to keep firm.

Notes

Preparation Time: 12­-15 minutes

Breakfast

Wildly Addictive Green Super Smoothie

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Breakfast

Creamy Vanilla Bean Ice Cream with Berries

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Breakfast

Caramel Pecan Gelato with Honey Drizzle

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Breakfast

Quick & Wholesome Stonecut Blueberry Oatmeal

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Continue Reading…

Breakfast

Strawberry Oatmeal Squares

A perfect way to start the day with a cup of tea or coffee. Also wonderful to pack in your child’s lunch box. Play around with reducing the sugar and enjoy these fruit and fiber filled bars

Strawberry Oatmeal Squares

Print Recipe
Serves: 14-16 Bars Cooking Time: 25-30 minutes

Ingredients

  • adapted from Oh She Glows
  • For Oat Base:
  • ● 1 ½ cups regular oats, old fashioned or quick cook
  • ● 1 cup whole-grain oatmeal flour (or mix of whole wheat pastry flour)
  • ● 1/2 tsp baking soda
  • ● 1/2 tsp sea salt
  • ● 1/2 cup Sucanat sugar (or brown sugar)
  • ● 1 chia egg (1 tablespoon chia seeds + 4 tablespoons warm water, mixed)
  • ● 1/2 cup + 2 tablespoons Earth Balance, melted
  • ● 1/4 cup pure maple syrup
  • ● 2 tablespoons almond milk
  • ● 1 tablespoon sesame seeds (for topping only)
  • For Strawberry Chia Seed Jam:
  • ● 3-4 cups chopped strawberries, finely chopped into 1/4 inch pieces OR approx 1 ½ cups pre-made jam
  • ● 1-2 tablespoons of honey
  • ● 1-2 tablespoons chia seeds
  • ● 1 teaspoon pure vanilla extract

Instructions

1

Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base.

2

For the jam: In a medium sized pot, add the chopped strawberries and sugar. Heat over medium until the strawberries begin to sweat and it gets a bit watery. Once it cooks down a bit, add in the chia seeds, and stir well. Bring to a low boil and then simmer over low to medium heat for at least 10-15 minutes. Once it has thickened a bit, remove from heat and cool for 15 minutes (you can pop it in the fridge or freezer to cool quicker). I like to add the mixture to a mini food processor and process it until mostly smooth.

3

In a small bowl, mix the chia or flax egg and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt.

4

In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well.

5

Add the wet mixture to the dry and mix well, using hands if necessary. Set aside 1/2 cup of the dough for the topping.

6

Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired.

7

Pour on strawberry mixture and smooth out. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on.

8

Now sprinkle on 1 tablespoon of sesame seeds or coconut.

9

Bake at 350F for approximately 25-30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan.

10

Slice and then store in a container in the fridge to keep firm.

Notes

* adapted from Oh She Glows