We will definitely not be buying granola anymore

Homemade Coconut Oil Honey Almond Granola

source: lovely little kitchen

Ingredients:

• 1 cup almonds, divided
• 3 cups old fashioned oats
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/3 cup honey
• 3 tablespoons coconut oil
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
3. Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine.
4. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
5. Pour the honey mixture over the oats, and stir so that they are evenly coated.
6. Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
7. Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5 more minutes.
8. Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer.
9. After it cools completely, break the granola into clusters and store in an airtight container.

Homemade Granola is. the. best.

Salted Caramel Almond Granola
inspirations: joyful healthy eats and the pioneer woman
Ingredients

granola

• 3 c old fashioned oats, toasted
• ½ c flax seeds
• 1 c almonds
• 2 Tbsp honey
• 1 Tbsp coconut oil
• ½ tsp sea salt

caramel sauce

• 1/2 c brown sugar
• 2 Tbsp butter
• 1/4 c half-and-half
• 1 tsp vanilla
• pinch of salt

Directions

caramel sauce

1. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. 
2. Turn off heat. Serve warm or refrigerate until cold.

**If sauce is thin, just continue cooking for a few more minutes.

granola

1. Line a large baking sheet with parchment paper. Set aside. Preheat the oven to 300°F.
2. In a large bowl, toss together the toasted oats, flax seeds, and almonds. Set aside.
3. Pour the caramel over the oats and almonds and toss to coat.
4. Mix the honey and oil in a microwaveable bowl. Heat in microwave approximately 45 seconds, stir to combine. Scrape into the bowl.
5. Use a spatula to turn the mixture over a few times. Scrape onto the prepared baking sheet in an even layer. Sprinkle with the sea salt
6. Bake for about 30 minutes. Let it cool completely. The granola will scrape off the parchment in oat clusters.
7. Enjoy this most delicious treat! :)

I don't know if I'll ever want regular pancakes again

Pancake Mini-Muffins

source: the pioneer woman
Ingredients

• 3 c Flour
• 1 Tbsp Baking Powder
• 3 Tbsp Sugar
• 3/4 tsp Salt
• 2-1/2 c Milk
• 1 Tbsp White Vinegar
• 2 whole Eggs
• 1 Tbsp Vanilla Extract
• 4 Tbsp Butter, Melted
• Blueberries (optional)
• Chocolate Chips (optional)
• Warm Syrup, For Serving

Directions:

1. Preheat the oven to 425 degrees. (**See note below.)
2. Sift together flour, baking powder, sugar, and salt. Set aside.
3. Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
4. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
5. Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.
6. Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
7. Serve warm with warm syrup!

**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

A yummy, healthy breakfast

Green Eggs

source: Russell
Ingredients

• 3 eggs
• 1-2 mushrooms
• onion, chopped
• handful spinach
• water
• cheese of your choice, grated
• salt and pepper to taste
• pine nuts, optional

Directions

1. Throw all ingredients in the blender. Blend until smooth. 
2. Grease a frying pan. Pour egg mixture into pan. Fry up as you would regular scrambled eggs.

Sweet, healthy, delicious pancakes

Chocolate Chip Oatmeal Cookie Pancakes

source: minimalist baker

Ingredients

• 1 very ripe medium banana
• 1 tsp baking powder
• 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
• pinch salt
• 1/2 tsp vanilla extract
• 1 T almond or peanut butter
• 1 T coconut oil
• 3 T almond or coconut milk
• 1/2 c rolled oats
• 1/4 cup whole wheat
• 3 Tablespoons semisweet chocolate chips

Instructions

1. Preheat a skillet to medium heat or about 300-325 degrees.
2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
3. Mash your very ripe banana with baking powder.
4. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
5. Stir in oats and flour until just combined.
6. Sprinkle in chocolate chips and fold gently.
7. Scoop scant 1/4 cup measurements onto lightly greased griddle.
8. Cook for 2-4 minutes on each side – until golden brown.
9. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

DANG Good Waffles

Brown Butter Waffles
source: williams-sonoma.com

Ingredients

• 4 T unsalted butter
• 2 c whole milk
• 2 large eggs, separated
• 1 tsp. vanilla extract
• 2 c whole wheat flour or all-purpose flour
• 3 T sugar or erythritol
• 4 tsp. baking powder
• 1⁄4 tsp. sea salt

Directions

1. Preheat an oven to 200°F. 
2. Have ready a rimmed baking sheet. Preheat a waffle iron. 
3. In a small saucepan, melt the butter over medium-low heat and bring to a boil. Cook, stirring occasionally, until the milk solids in the bottom of the pan turn a toasty brown, about 3 minutes. Transfer to a bowl and let cool slightly. 
4. Add the milk, egg yolks and vanilla, and whisk until combined.
5. In a large bowl, sift together the flour, sugar, baking powder and salt. Add the milk mixture and whisk just until combined (a few small lumps are okay). 
6. In another bowl, using a clean whisk or a handheld mixer, whip the egg whites until soft peaks form. Scoop the whites onto the batter and, using the whisk, gently fold them in evenly. 
7. If your waffle iron is not nonstick, lightly and evenly oil the grid. According to the manufacturer’s instructions, spoon the batter over the grid, close the lid and cook until the waffle is golden brown, usually about 4 minutes. 
8. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve the waffles piping hot.

**Optional:

• 2 cups cherries or strawberries
• 3 Tbs. orange blossom or other mild honey

Halve and pit the cherries and place in a bowl. Add the honey, stir to mix evenly and let stand at room temperature for about 30 minutes to allow the cherries to release some of their juice. Serve the waffles piping hot with a big spoonful of the cherries.

 

Healthy pancakes! YUM

Whole Wheat Pancakes

source: King Arthur Flour
Ingredients

• 4 c white whole wheat flour
• 1 c unbleached all-purpose flour OR gluten-free all-purpose flour
• 3 1/2 c old-fashioned or rolled oats
• 3 T sugar
• 3 T baking powder
• 1 T salt
• 1 T baking soda

pancakes

• 2 T. vegetable oil
• 1 c. buttermilk OR a combination of plain yogurt and milk
• 1 large egg

Directions

1. To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.
2. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
3. To make the pancakes: Whisk together 1 cup of mix, i cup oil, 1 cup of buttermilk, and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.
4. Let the batter stand for at least 20 minutes before cooking.
5. Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
6. Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
7. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
8. Serve pancakes immediately, or stack and hold in a warm oven.

Quick, Healthy, and Gluten-Free Breakfast

Egg Muffins
inspirations: kalyn's kitchen and my home look book
Ingredients

• 10 eggs 
• 1/4 c. plain greek yogurt
• salt and pepper to taste
• dash red pepper flakes
• 1 tsp. tex joy seasoning (or any seasonings you prefer)
• 1-2 c. grated cheese
• 2-3 c. spinach
• 1 c. onion, chopped
• 1 c. mushrooms, chopped or sliced
• 1/4 c. sun dried tomatoes, minced
• 1 c. breakfast sausage

Directions

1. Preheat oven to 375 F.
2. Use 12 muffin pan, grease lightly with non-stick spray. Set aside.
3. In a bowl beat eggs. Add seasonings, yogurt, and cheese. Set aside.
4. Cook the sausage through. Fill the bottoms of each muffin cup with sausage.
5. Add spinach to pan and saute about 2-3 minutes, until slightly softened. Add to the whipped eggs.
6. Add mushrooms, onions, and tomatoes to pan and cook until slightly softened, about 5 minutes.Spread evenly over sausage.
7. Pour egg mixture on top of veggies and stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

*NOTE* Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

Another Healthy Breakfast!

Spinach Cream Cheese Crepes

Inspiration: ibreatheimhungry

Ingredients

• 2 oz cream cheese
• 2 eggs
• 1 packet stevia 
• 1/2 c. spinach
• 1/2 teaspoon cinnamon

Directions

• Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. 
• Pour 1/4 of the batter into a hot pan greased with coconut oil. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. 
• Serve with coconut oil, stevia, and cinnamon or pure maple syrup and fresh berries, or any other toppings desired.