While snuggling in bed this morning, the kids were putting in their breakfast requests. My daughter said she wanted corn muffins. I responded I don’t have corn flour. She says: “But we have the frozen corn! My son:”I don’t want corn muffins Tika! I want oatmeal wif boobewies!” In order to make them both happy, we came up with these as a solution. They were so easy to make, my daughter did most of the work. As they were baking i thought “Great, here’s school snack for the next few days!”.
Well as I’m typing this, there are barely a quarter of them left. I doubt there will be any left by the end of the morning. I guess the kids love them!!
You can get as creative as you want with the flavors here. Raisins? Cranberries? Shredded coconut? The possibilities are endless. And these are super quick to make I actually could make these before school one morning.
2 cups small oats
1 large ripe banana
1 tsp cinnamon
1/2 cup frozen blueberries
1/2 cup frozen corn
I would have added 2 TBS of honey but we are out. The kids don’t seem to mind but if you are used to having a sweetener breakfast, i would suggest you add a couple TBS of sweetener as these are just slightly sweet.
preheat oven to 350*F
put all ingredients but frozen fruit in a bowl and have your kids mash it all together with their hands!
add the frozen fruit and continue mashing until well combined
grease mini muffin tins with coconut oil
fill them up pressing them down so they keep there shape
This granola is so simple in flavors and so pretty to eat. Ive always preferred blueberries fresh and raw, having their skin burst under the gentle pressure of my teeth, releasing a nice sweet juice. But I am delighted that I have the option to use them frozen or even freeze dried when they are out of season.
After having my buckwheat sprout for a couple of days, I stared at it for some time before deciding what flavor these groats were going to take on. We’ve spent a good portion of the winter eating my orange cranberry granola since that is my husbands favorite, but I was ready to create a new recipe. While staring at the bland bowl of sprouts I got the idea to add some blueberries to it. I knew that my kids would be delighted with the colorful food in their bowls, so I went ahead and got to mixing ingredients to create this tasty breakfast (or snack).
5 cups sprouted buckwheat
1 cup raw almonds, soaked in water for at least 8 hours, then chopped
1 cup small oats
1 cup shredded coconut, (that I pulverized in my blender to make a fine powder–optional but I wanted less of a coconut dried coconut texture)
1 TBS vanilla powder
3/4 cups maple syrup
1/4 cup melted coconut oil
1 cup frozen blueberries that have been thawed
mix everything in a large bowl except blueberries
stir well until well combined
add blueberries and mix a little more
put on a dehydrator sheet and dry at 105*F for about 12 hours or until nice and crispy
store in an airtight container for weeks
As usual, this makes a huge batch, as granola goes fast at my house. So half this recipe if you are worried about having too much. You can always vacuum seal some to keep it fresher longer.
Another granola win for me 🙂 This granola is a crowd pleaser with all its sweetness and gentle flavors. As always, it is loaded with beautiful nutritious goodness. There is not much more to say here than, YUM.
3 cups sprouted buckwheat (just soaking the buckwheat overnight and giving it a good rinse is enough if you don’t want to sprout)
2 cups coconut flakes
1 cup chopped soaked almonds (soaked for at least 8 hours)
2 cups small oats
1 cup sunflower seeds, soaked 4 hours or more
2 TBS vanilla powder
1/2 TBS hibiscus powder (optional but it does add a hint of tang to this, which I love, as well as some color)
1/2 cup honey
1/2 cup melted coconut oil
2 oz freeze dried blueberries
mix first 7 ingredients in a large bowl
combine honey and coconut oil then pour over dry ingredients
mix well, add the blueberries
put in a dehydrator sheet
dry for about 12 hours
store in airtight jars for weeks!
this makes at least 13 cups
Have this with some fresh almond milk for optimal enjoyment 🙂
Being a mom, I am always on the lookout for some easy to transport wholesome snacks other than fruits and nuts. I am finding that muffins can fit that description pretty well.I got this recipe from my brother. It needed some tweaking to make it to our standards of healthy. I am happy with the results and so are my kids!
2 cups rice flour
4 tsp baking powder
1/2 tsp salt
zest of one small lime
1 cup almond milk
5 TBS honey ( or other sweetener of choice)
4TBS melted coconut oil
1 cup blueberries (fresh or frozen)
Preheat oven to 425 F
Mix first 4 ingredients in a bowl
Mix remaining ingredients in another bowl, minus the blueberries
Combine both dry and wet ingredients until incorporated
Fold in blueberries
Pour in oiled muffins tins (I find that coconut oil works best here)
Bake for about 20 minutes, or until a toothpick comes out clean
Let cool for 5 minutes before removing from the tins