Breakfast Recipes

Pumpkin Granola

A flavorful fall treat!

8 cups rolled oats
1/2 cup walnuts, chopped
1/2 cup raisins
1/4 cup pumpkin seeds (or sunflower seeds)
1/2 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/4 tsp salt
1/2 cup coconut oil
3/4 cup pumpkin puree
1/2 cup honey (or maple syrup)
1 Tbs vanilla extract

Combine the oats, walnuts, raisins, wheat germ, pumpkin seeds, sucanat, cinnamon, and salt in a bowl. Melt the butter in a saucepan over medium heat, add remaining ingredients and stir until combined. Pour over the oats and stir. Spread out on dehydrator sheets and dehydrate for 3 hours at 155 degrees.

-Oven-Baked Version-

Omit the raisins. Spread evenly on two 15″ by 11″  jelly roll pans lined with parchment paper. Bake at 300 degrees for 30 minutes, or until crispy (Stirring every 15 minutes). Cool; add the raisins and mix.

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Pumpkin Oatmeal Muffins

  • 3 large eggs
  • 1 1/2 C pumpkin puree
  • 2 1/4 C almond milk
  • 3/4 C coconut oil
  • 3/4 C honey
  • 2 T vanilla extract
  • 2 T cinnamon
  • 3 pinches of salt, optional and to taste
  • 9 C rolled oats
  • 2 T baking powder
  • 1 1/2 C chocolate chips

Whisk the first 9 ingredients (through salt) in a large bowl. Add the oats and baking powder; stir. Add the chocolate chips; stir. Fill muffin tins till nearly full. Bake at 350 for 23 minutes. Makes 3 dozen.

Adapted from averiecooks.com

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Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Moist, wheat-free strawberry muffins with a hint of coconut.

Ingredients:

  • 4½ cups oat flour (see notes below)
  • 2 Tbs baking powder
  • 1 tsp salt
  • ½ cup coconut oil
  • ¼ cup sucanat (or brown sugar)
  • ⅔ cup honey
  • 1 cup buttermilk
  • 2 eggs
  • 2 tsp vanilla
  • ½ tsp coconut extract
  • ⅓ cup flaked coconut
  • 2 cups chopped frozen strawberries.
Instructions
  1. Whisk together the oat flour, baking powder, and salt.
  2. In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and buttermilk. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
  3. In a large bowl, mix the warmed coconut oil mixture with the eggs, vanilla, coconut extract, and flaked coconut.
  4. Blend in the dry ingredients. Stir in the chopped strawberries.
  5. Line 18 muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
  6. Bake at 375 degrees for 20-23 minutes, or until golden and cracked.
  7. These are delicious warm or cooled, but are better set after cooling.
Notes:
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine. I prefer to mill the oats with my kitchen mill, since that produces a finer flour, but either way will work.

makes 18 muffins

from Blog of Joy

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Summer Squash Bread

  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup olive oil
  • 2 tsp. vanilla extract
  • 3 cups flour
  • 3 tsp. baking powder
  • 2 tsp. cinnamon
  • 2 tsp. nutmeg
  • 3 cups shredded summer squash
In a large bowl, beat the eggs until frothy using an electric mixer. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Pour into two greased loaf pans. Bake at 350 degrees for 55-60 minutes until a toothpick inserted in the center comes out clean.
Adapted from www.allrecipes.com

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Sweet Potato Granola

6 cups rolled oats
1 1/2 cups chopped pecans
1 cup chopped almonds
1/2 cup sunflower seeds
1/3 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/2 tsp salt
1/2 cup coconut oil, melted
2/3 cup honey (sub maple syrup or agave for vegan)
1 cup sweet potato puree

Mix the oats, nuts, seeds, sucanat, cinnamon, and salt together. In a saucepan over medium low heat, warm the coconut oil, honey and sweet potato puree and whisk. Pour over the dry ingredients and mix well. Spread the mixture evenly on two baking sheets lined with parchment paper. Bake at 340 degrees for 20-24 minutes or until the granola is beginning to brown. (I baked mine for 24 minutes, stirring every 8 minutes.) Once the granola is completely cooled, store in an airtight container.

Adapted from www.minimalistbaker.com

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Vanilla Coconut Granola

  • 7 c. rolled oats
  • 1 1/2 c. flaked coconut
  • 1 1/2 c. chopped walnuts
  • 1 stick butter
  • 1/4 cup coconut oil
  • 1/2 c. sugar (or honey granules)
  • 1/2 c. honey
  • 1 Tbs. vanilla
  • 1/4 t. salt
  1. Melt butter and coconut oil in a pan, and stir in the sugar, honey, and vanilla.
  2. In a bowl, stir together oats, coconut, walnuts, sunflower seeds, cinnamon, allspice, and salt.
  3. Add wet mixture to the dry ingredients and stir until combined.
  4. Line an 8” x 15” jelly roll pan with parchment paper.  Spread granola evenly on the pan.
  5. Bake at 300 for 23 minutes, stirring mixture after the first 10 minutes. Let granola cool.

makes about 26 oz.

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Vegan Pumpkin Muffins

Dry Ingredients:

  • 2 cups spelt flour
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup sucanat (or brown sugar)

Wet Ingredients:

  • 1 1/4 cups pumpkin puree (canned, unsweetened)
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 Tbsp apple cider vinegar
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbs ground flax seed + 3 Tbs water)*
  • 1/3 cup applesauce
  • 3 Tbsp coconut oil, melted (optional)

Directions:

Combine the dry ingredients in a large mixing bowl. Fold in the wet ingredients. Pour the batter into 12 lined muffin tins. Bake at 350 degrees for 20-25 minutes or until the outside is toasty to touch and the inside is baked through. Allow to cool. Store at room temperature for a day, or in the refrigerator for a few days.

*Here is a great tutorial on how to make a successful flax egg. Note: you can use a regular egg instead, if not vegan.

From www.kblog.lunchboxbunch.com

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Watermelon Smoothie

Watermelon Smoothie

  • ½ cup frozen cubed watermelon (see Note below)
  • ½ ripe banana
  • ½ cup unsweetened vanilla almond milk
  • 1 Tbs maple syrup (optional)
  • pinch of salt

Blend all ingredients together (I use a Nutri-Bullet, but a regular blender would work too). Enjoy!

Note: I like to chop the watermelon into small cubes and freeze it in plastic bags. Make sure to pick out the black seeds before freezing.

From Blog of Joy

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Zucchini Bread

  • 2 eggs
  • 1 cup olive oil
  • 1 1/2 cups sugar
  • 2 cups grated zucchini
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 tsp. cinnamon

Whisk the eggs and oil in a large bowl. Add sugar, zucchini, and vanilla. Stir in remaining ingredients. Pour batter into two loaf pans lined with parchment paper on bottom. Bake at 350 degrees for 55 minutes.

Thank you, Mamaw!

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