Baked Oatmeal with Craisins and Walnuts

This baked oatmeal is the perfect on-the-go healthy breakfast. They're super easy to grab on your way out the door. They're the perfect mix of sweet and savory. The walnuts add a little crunch for the perfect finish.

Ingredients

• Nonstick cooking spray
• 2 large eggs, lightly beaten 
• 2 large, ripe bananas, mashed
• 1 Tbsp Honey
• 1 tsp pure vanilla extract
• 2 3/4 cups old-fashioned rolled oats 
• 1 Tbsp ground cinnamon 
• 1 1/2 tsp baking powder 
• 1 1/2 cups unsweetened almond milk 
• 3/4 cup chopped walnuts 
• 1/4 cup craisins

Instructions

• Preheat Oven to 350°F 
• Prepare 12 muffin cups, coat lightly with cooking spray, set aside 
• Combine lightly beaten eggs, mashed bananas, honey, and extract in a large bowl; mix well, set aside 
• Combine oats, cinnamon, and baking powder in a medium bowl, mix well 
• Add dry ingredients to the wet ingredients, mix well 
• Add almond milk and mix again 
• Divide mixture evenly between prepared muffin cups 
• Top with walnuts and craisins 
• Bake for 25-30 minutes or until golden brown and toothpick inserted into the center comes out clean

That's it! You have 12 servings of baked oatmeal!

Keep in an airtight container in the refrigerator. You can reheat them if you'd like to eat it warm. They also freeze very well. If you'd like it for breakfast the next morning, just pull it out of the freezer the night before and allow it to thaw in the refrigerator.

As always, enjoy!

Chocolate Peanut Butter Energy Bites

We make these every weekend. Gabe loves to help and Nate takes a couple in his lunch every day. They satisfy my sweet cravings without me feeling like I've gone overboard. All of the ingredients are pretty healthy so I'd say it's a win all around. Many people have reached out to ask for this recipe, so I'm happy to share it here!

Energy Bites

Ingredients

• 1 1/2 cups old-fashioned, rolled oats 
• 1/2 cup natural peanut butter (look for peanut butter that has only peanuts listed in the ingredients) 
• 1/3 cup pure maple syrup 
• 1/3 cup Dark Chocolate Chips (60%+ Cacao, or Cacao Nibs) 
• 2 Tbsp Flax Seeds 

Instructions

• Mix all ingredients together until thoroughly combined 
• Cover and chill in the refrigerator for 1-2 hours 
• Remove and roll into 18-20 energy balls 
• *Tip* dip your fingertips in water so the mix doesn't stick as much when you roll them into the bites.

I hope you enjoy these as much as we do! You can definitely use Cacao Nibs in place of the dark chocolate or Chia Seeds in place of the Flax. We use Dark Chocolate chips because they have a milder flavor and Gabe loves to eat them for a snack too!

Baked Carrot Cake Oatmeal with Greek Yogurt "Frosting"

Carrot cake is my absolute FAVORITE dessert. I ask for it on my birthday, and I love having it as a treat on Easter. Sometimes, when I'm craving it, I make carrot cake cupcakes with a cream cheese frosting. YUM. The flavors and the texture are to die for. This baked oatmeal brings those same flavors and textures to life. Since we, sadly, cannot eat carrot cake every day.



Ingredients (Oatmeal)

• 3 cups old fashioned, rolled oats 
• 2 tsps ground cinnamon
• 1/2 tsp sea salt 
• 3/4 tsp ground ginger
• 2 tsps baking powder 
• 2 cups shredded carrots
• 3 cups unsweetened vanilla almond milk 
• 3/4 cup pure maple syrup
• 1 Tbsp pure vanilla extract
• 1/2 cup raisins 
• 1 cup chopped walnuts
  

Ingredients (Greek Yogurt Frosting)

• 1 cup 0% plain greek yogurt
• 1 tbsp honey 
• 1 tbsp unsweetened vanilla almond milk 

Instructions (Oatmeal)

• Preheat oven to 375°F, and lightly spray 9.5 x 13" rectangular pan with cooking spray
• In a medium bowl, combine dry ingredients (rolled oats, cinnamon, sea salt, ground ginger, and baking powder) 
• In a separate medium mixing bowl, whisk together wet ingredients (shredded carrots, almond milk, maple syrup, vanilla extract) 
• Add the wet mixture to the dry mixture and stir until combined
• Pour combined mixture into the prepared baking dish, smooth out with a spatula or the back of a spoon. Press down gently to make sure the oats sink into the mixture. 

• Sprinkle walnuts and raisins on top, press down gently with spatula again 

• Bake for 35 minutes, until edges are golden brown 
• Let stand for 10 minutes 
• Prepare the greek yogurt frosting: Combine all three ingredients with a whisk
• Slice into squares, drizzle greek yogurt frosting over the top, and serve

Leftovers may be kept in a fridge for 3 days. We enjoy this for breakfast or even lunch during the week. Enjoy, and happy holidays!

Banana Muffins

We are busy, busy, busy during the week. Sometimes snacking can be a problem so we try to have healthy snacks on hand. These muffins are the perfect solution. They're gluten-free and made with almond flour. They're packed with banana flavor and so quick and easy to make.

Ingredients

• 2 Medium Bananas, Mashed 
• 1 Tbsp Unsalted Butter, Melted 
• 2 Large Eggs, Lightly Beaten
• 1½ cups almond flour 
• ¾ tsp. baking soda
• 1 dash sea salt (or Himalayan salt)
• Cooking Spray

Instructions

• Preheat oven to 350° F
• Line muffin pan with nine muffin papers and lightly coat with spray. Set aside. 
• Combine eggs, banana, and butter in a medium bowl; mix well. Set aside. 

• Combine almond flour, baking soda, and salt in a medium bowl; mix well.
  
  
  
  
• Add dry mixture to egg mixture; mix until blended. 
• Divide batter evenly between prepared muffin cups, ¾ full 

• Bake for 20 to 22 minutes, or until golden brown and toothpick inserted into the center comes out clean. 
• Transfer muffins to rack; cool.

Give them a try! You might just have a new favorite snack to grab on the go!

Pumpkin Chia Granola Crisps

There is something so satisfying about the texture and crunch of granola on a parfait. I love granola, but I know when it comes to ingredients and sugar I have to be careful with store-bought brands. These simple crisps are easy to make, have a hint of pumpkin spice flavor, and have a lot less guilt involved. Check them Out! 

Ingredients

• 1 Cup Gluten-Free Rolled Oats
• 1/2 Cup Unsweetened Coconut Flakes
• 1/3 Cup Brown Sugar
• 1/4 Cup Almond Flour 
• 3 Tbsp Natural Peanut Butter
• 1 Tbsp Pure Maple Syrup 
• 1/8 tsp baking soda
• 1 tsp Pumpkin Spice 
• 1 Tbsp Chia Seeds
• 1 Tbsp Flax Seeds

Instructions

• Preheat Oven to 325°F
• Spray mini cupcake pan with nonstick cooking spray
• In a medium-sized bowl, mix together all ingredients until slightly sticky

• Press mixture firmly into the cupcake pan; about 3/4 full 
• Bake 15 minutes until edges are golden brown 
• Allow to cool in pan for 15-20 minutes, mixture will harden as it cools. 

• Carefully pop granola crisps out with a fork 
• Store in an airtight container at room temperature

Use these crisps to top your favorite yogurt or even ice cream. This parfait is 0% plain greek yogurt with sliced strawberries and a packet of stevia.

Pumpkin Spice Creamer

I don't know about you, but once school and football season start, I'm extremely ready for all things fall. Cooler weather, leaves turning colors, boots, sweaters, and yes... pumpkin. I love indulging in pumpkin flavored things. I enjoy treating myself with a Pumpkin Spice Latte with Coconut Milk from Starbucks once or twice a season. I also love pumpkin spice coffee creamer. I know the store bought creamers have a lot of additives and as a family we're trying to be better about eating as clean as possible. I decided to find a way to indulge without too much guilt. The result was this homemade creamer. It's dairy-free and all natural; It has a light and subtle pumpkin flavor, and allows us to treat ourselves each morning with a touch of fall.

This recipe only has five ingredients, and it took about five minutes to make. If I had known it would be this easy to make my own coffee creamer, I would have started a long time ago! Let's dive in.

Ingredients: 

• 2 Cups Unsweetened Vanilla Almond Milk 
• 3 Tbsp Pumpkin Puree
• 1 1/2 tsp Pumpkin Spice 
• 1 tsp Pure Vanilla Extract 
• Stevia, to taste (we used 3 packets of Truvia)*
  
  
  

Directions: 

• Place all ingredients in a medium sauce pan over medium-high heat
• Whisk ingredients together and heat through until almost boiling 

• Transfer creamer into a container with an airtight lid. (we used a fun mason jar) 
• Let cool with lid off before transferring to the fridge to store. 
• Enjoy!  Remember to shake before using, as contents can settle at the bottom. 

*If you prefer, you can use 1tbsp pure maple syrup in place of stevia. It's all up to your preference! You may also alter the amount of puree and spice if you'd like less pumpkin flavor as well (but I don't know who would want to do that! 😉)

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