Health · Holidays · New Favorite

Maple Pumpkin Oatmeal Breakfast Bars

Breakfast oatmeal in a bar or cake form is my favorite.  Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name.  Daughter, Megan, told me about these bars and made a batch for me a few weeks ago.  They are absolutely delicious and the original recipe was posted by IowaGirlEats,  a website my girls and I love!

Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.

I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either.  Healthy and delicious breakfast!

Maple Pumpkin Oatmeal Breakfast Bars

2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 egg
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)

  • Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  • Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

Recipe from Iowa Girl Eats

Maple Pumpkin Oatmeal Breakfast Bars

Gluten Free · Health · New Favorite

Berry Oatmeal Breakfast Bars

These Berry Oatmeal Breakfast Bars are great for breakfast on-the-go or for a snack.  The bars are free of refined sugar and gluten.  The original blueberry recipe from Iowa Girl Eats is delicious (of course everything she makes is!).  My second batch was made with blueberries and raspberries…Yum!  I may try to substitute applesauce for the bananas on a future batch for family members that don’t like the taste of bananas.

Wouldn’t these be great to freeze and have on hand especially for busy Moms once the kids are back to school?

BERRY BREAKFAST OATMEAL BARS

  • 2.5 cups certified gluten-free old fashioned oats, divided (I actually just used the food processor on all of the oats)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1/2 cup mashed banana (about 2 small or 1 large banana)
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 heaping cup of berries
  1. Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  2. Add 1 cup old fashioned oats to food processor or blender and process until oats have turned into flour (Note:  I blended the entire 2.5 cups).  Set aside.  Alternatively you can use a scant cup of oat flour.
  3. Add milk, mashed banana, honey, coconut oil, egg, and vanilla to a large bowl then whisk to combine.  Add remaining 1.5 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine.  Fold in the berries then pour batter into greased baking pan.
  4. Bake for 35-40 minutes or until the edges are golden brown and the center has set.  Cool before slicing into bars and store in the refrigerator.  Alternatively, you can individually wrap the bars in Saran Wrap and freeze.

Recipe adapted slightly from: Iowa Girl Eats

Gluten Free · New Favorite · Vegan · Vegetarian

Pecan Quinoa Breakfast Bowl…MMMMMM!

Quinoa is a staple in my pantry and I’ve been anxious to try a quinoa breakfast dish. Pecan Quinoa Breakfast Bowl has, again, been in my stack of ‘must make’ recipes and it didn’t disappoint.  It’s slightly sweet and protein-rich.

I believe this recipe could easily be adapted to Vegan/Vegetarian by using almond milk (or water) and vegan butter.

The leftovers will be saved for another day…cold or reheated.

PECAN QUINOA BREAKFAST BOWL

2 cups 1 percent low-fat milk
1 cup quinoa
1/2 cup dried craisins or raisins
1 tablespoon butter
1/2 cup chopped toasted pecans
1 tablespoon honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg

  • Bring milk to a boil in a medium saucepan.  Stir in quinoa, cranberries and butter.
  • Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
  • Remove from heat. Stir in pecans, honey, salt cinnamon and nutmeg.
  • Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.

Serves four. Recipe from Relish.com and the Georgia Pecan Commission

Garden · Gluten Free · New Favorite · Skinny · Vegan · Vegetarian

Spring Garden Vegetable Soup

Can you tell I’m in the mood for spring? My past two recipes have been all about it! This Spring Garden Vegetable Soup has also been in my ‘must make’ stack.  I like the versatility of this recipe, easily adapting to Vegan or Vegetarian (using vegetable stock and omitting the cream and chicken) and it is Gluten-Free.

This soup is light and, oh, so healthy.  Daughter Sarah served a small bowl to 10-month old grandson, Evan, and he really liked it!  I served the soup with the not-so-healthy baked Red Lobster Biscuits (which Evan DEVOURED) but a hearty whole-grain bread would be wonderful paired with this soup.

SPRING GARDEN VEGETABLE SOUP with ASPARAGUS, ARTICHOKES, PEAS & SPINACH


6 cups stock (chicken or vegetable)
4-6 cups water (to reach desired thickness)
1 tablespoon butter
1 leek, cut into half circles
2 ribs celery, trimmed and cut into half-inch thick pieces on the diagonal
3 carrots, trimmed and cut into half-inch thick pieces on the diagonal
1 15-ounce can artichoke bottoms, tough bits sliced off and discarded, remaining parts cut into lengths
16 ounces frozen artichoke hearts (from Trader Joe’s)
8 ounces asparagus, woody ends snapped off, skin pared off if tough, spears cut into one-inch lengths, tips set aside
8 ounces frozen peas
8 ounces frozen spinach
Generous salt & pepper to taste
1/2 teaspoon tarragon
Cream to taste (1/4-1/2 cup)
Optional: 2-3 cups chopped chicken
  • In a large pot, melt the butter. Add the leek, stir to coat with butter and let cook until just soft.
  • Add the celery and carrots to the pot, stirring to coat with butter and cooking until soft.
  • Add the artichoke bottoms, artichoke hearts and asparagus lengths (leave the tips aside).
  • Add the stock and bring the soup to a boil. Reduce the heat to maintain a slow simmer until all the vegetables are cooked through. (Optional: Add cooked chicken at this point).
  • Stir in the asparagus tips, peas and spinach and let cook through. Add water to reach desired thickness.
  • Taste, then season with salt and pepper. Stir in cream to taste. Best if left to rest for 24 hours before serving.

Recipe adapted from ALANNA’s TIPS