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 egg
- 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
- bake for 10 minutes
- cool and enjoy!
5 minutes is all it took to make this soup. The chickpeas take a bit longer but they are so low maintenance it barely feels like it. And they are such a nice addition to the soup that it is really worth the extra effort.
Like a lot of people, I keep canned foods in my pantry. Mostly for “emergencies”, a last minute addition to a recipe, a lazy night of cooking, a quick fix to a meal. But I don’t base my recipes off of canned foods. I never thought I would see the day where I make almost an entire meal from canned foods, yet here it is. And I am shamelessly sharing it with you all. Because it was delicious and so easy to make. It was just me and the kids for the evening and I didn’t feel like ignoring them while I was taking the time to make a meal from scratch, playing with them sounded more fun than being in the kitchen. I wouldn’t do this often as I much prefer to eat fresh foods but I will definitely be doing it again 😉
Ingredients for the soup:
- i yellow onion,chopped
- 3 cloves of garlic, pressed or sliced
- 1 28 oz can of organic peeled tomatoes (crushed, whole, diced, I don’t think it matters) My can conveniently had basil in it.
- 1 cup almond milk
- 1/2 tsp nutmeg
- 1/2 tsp paprika
- 1 tsp salt
- 1 TBS coconut sugar
- In a skillet heat 1 TBS olive oil and sautee the onions and garlic until tender and you can smell the nice aroma.
- In the meantime, put all other ingredients in a blender
- add cooked onions and blend on high until nice and smooth
- you can heat that up a little more in the skillet, or eat it as is, luke warm.
- top with chickpea crisps
Ingredients for pea crisps:
- 2 cans chickpeas
- 2 TBS olive oil
- 1 TBS nutritional yeast
- 1/4 tsp salt
- preheat over to 400*F
- drain and rinse the chickpeas
- in a bowl toss all ingredients until the chickpeas are well coated
- lay in single layer on a baking sheet
- put in the oven for about 30-40 minutes tossing occasionally
- let cool a bit as this will allow them to get crunchy
- eat fresh as these do not save well
I had some leftover pasta that I added to the soup for the kids. My daughter gobbled that up so quick! And the baby is a huge fan of the “cheesy” chickpeas. It was a win all around.