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
- 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 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.
- 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.
- 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
Valentine’s Day is a day we cherished as children, exchanging Valentines with our classmates, carefully choosing cards for each person. We would spend what seemed like hours on our Valentines for our parents.
Our Mothers would bake cookies to bring to class and we would have a big ‘sugar high’ before our sweet teachers would watch us leave the classroom for one crazy ride home on the bus.
As I got older, Valentine’s Day became more about romance, setting expectations of what we should give and receive of this day full of cupid, hearts and roses. More often than not, this day was a let-down. This week on CBS Sunday morning I saw one of my favorite comedians, Jim Gaffigan, share his thoughts on Valentine’s Day. He captures it well!
With children, Valentine’s Day would bring me back to my childhood, helping the girls pick out their favorite cartoon-themed Valentine’s, baking heart-shaped cookies, and often receiving the precious Valentines from their sweet little hands.
Today, Valentine’s Day is a day to show love by sharing a gift of food with family and friends, calling a lonely friend, and being thankful and full of love for this precious gift of life….today!
Happy Valentine’s Day!
My first recollection of asparagus was slimy canned asparagus served with school lunches. Yuck! My Mother would occasionally gather wild asparagus in the spring, but it was not a regular visitor to our home dinner table.
As an adult, I’ve learned to love asparagus and the many ways it can be prepared. I ran across this recipe AND I had all of the ingredients. This recipe is so simple and quite elegant. Tonight I paired it with salmon, always a wonderful combination.
Next time I try this recipe, I may use chopped pecans for a little different twist.
ASPARAUS WITH CRAISINS AND PINE NUTS
1 bunch asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 up dried cranberries (Craisins)
pinch of salt
- Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
- Heat the olive oil in a skillet over medium heat.
- Stir in the pine nuts, cranberries, and salt.
- Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes.
- Remove from heat and set aside.
- Add the asparagus spears to the skillet and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes.
- Serve on a platter and top with the cranberries and pine nut mixture.
Adapated from allrecipes.com, Asparagus with Cranberries and Pine Nuts