Category: Breakfast recipes

Categories
Breakfast recipes Desserts Healthy Recipes Recipes

Easy Homemade Granola Bars, Five Ways

homemade granola bars

Are you tired of reading labels for allergens? Would you like to eat more real food? Why not make your own homemade granola bars? These easy homemade granola bars are simple to modify to add real food ingredients and avoid allergens. They are so tasty!

Disclaimer: This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.

Tools Needed to make homemade granola bars:

Coconutty Granola Bars

Coconutty granola bars

Ingredients:

  • 2 Cups rolled oats
  • 1 Cup unsweetened shredded dried coconut
  • 1 Cup Nuts (any nut)
  • 1/4 Cup nut butter
  • 2/3 Cup honey
  • 2 Tablespoons Avocado or Canola oil
  • Cooking spray

How to make homemade Coconutty Granola bars:

Preheat the oven to 325 degrees F. Place oats, coconut and nuts on a sheet pan. Bake the oats, coconut and nuts for 15 minutes to lightly toast them.

oats, nuts, and coconut on a sheet pan

Meanwhile, combine oil, honey and nut butter in a sauce pan. Mix and bring to a boil over medium heat. Once boiling, remove form heat.

honey, nut butter and oil

Prepare the baking dish by coating it with cooking spray.

In a large mixing bowl, combine the toasted nuts, coconut and oats with the honey mixture.

mix wet and dry ingredients

Toss to coat. Press the mixture into the prepared Pyrex 2 Quart 11 x 7 inch dish.

granola bars ready to bake

Bake the granola bars at 325 degrees F for 10 minutes or until golden brown. Allow the bars to cool for 1 hour for 1 hour, then slice into 24 bars.

sliced granola bars

Store in an airtight container.

Fruity Granola Bars

fruity granola bars

Ingredients:

  • 2 Cups rolled oats
  • 1 1/2 Cups Nuts (any nut)
  • 2/3 Cup honey
  • 1/4 Cup nut butter
  • 2 Tablespoons canola or avocado oil
  • 1/2 cup raisins or diced dried fruit of your choice
  • cooking spray

How to make fruity Granola Bars:

Preheat the oven to 325 degrees F. Place oats and nuts on a sheet pan. Bake the oats and nuts for 15 minutes to lightly toast them. Meanwhile, combine oil, honey and nut butter in a sauce pan. Mix and bring to a boil over medium heat. Once boiling, remove form heat.

Prepare the baking dish by coating it with cooking spray.

In a large mixing bowl, combine the toasted nuts and oats with the dried fruit and the honey mixture. Toss to coat. Press the mixture into the prepared Pyrex 2 Quart 11 x 7 inch dish.

Bake the granola bars at 325 degrees F for 10 minutes or until golden brown. Allow the bars to cool for 1 hour for 1 hour, then slice into 24 bars. Store in an airtight container.

Chocolate Hazelnut Granola Bars

chocolate hazelnut granola bars

Ingredients:

  • 2 Cups rolled oats
  • 1 1/2 Cups Hazelnuts (slightly crushed)
  • 2/3 Cup honey
  • 1/4 Cup nut butter
  • 2 Tablespoons canola or avocado oil
  • 1/2 Cup mini dark chocolate chips
  • Cooking spray

How to make homemade Chocolate Hazelnut granola bars:

Preheat the oven to 325 degrees F. Place oats and nuts on a sheet pan. Bake the oats and nuts for 15 minutes to lightly toast them. Meanwhile, combine oil, honey and nut butter in a sauce pan. Mix and bring to a boil over medium heat. Once boiling, remove form heat.

Prepare the baking dish by coating it with cooking spray.

In a large mixing bowl, combine the toasted nuts and oats with the chocolate chips and the honey mixture. Toss to coat. Press the mixture into the prepared Pyrex 2 Quart 11 x 7 inch dish.

Bake the granola bars at 325 degrees F for 10 minutes or until golden brown. Allow the bars to cool for 1 hour for 1 hour, then slice into 24 bars. Store in an airtight container.

Tropical Granola Bars

tropical granola bars

Ingredients:

  • 2 Cups rolled oats
  • 1/2 Cup unsweetened shredded dried coconut
  • 1 Cup Pecans, slightly crushed
  • 2/3 Cup Honey
  • 1/4 cup nut butter
  • 2 Tablespoons canola or avocado oil
  • 1/4 diced dried pineapple
  • 1/4 diced dried mango
  • 1/2 teaspoon fresh grated nutmeg
  • cooking spray

How to make homemade Tropical Granola Bars:

Preheat the oven to 325 degrees F. Place oats, coconut and nuts on a sheet pan. Bake the oats, coconut and nuts for 15 minutes to lightly toast them. Meanwhile, combine oil, honey and nut butter in a sauce pan. Mix and bring to a boil over medium heat. Once boiling, remove form heat.

Prepare the baking dish by coating it with cooking spray.

In a large mixing bowl, combine the toasted nuts, coconut and oats with the dried fruits, nutmeg and the honey mixture. Toss to coat. Press the mixture into the prepared Pyrex 2 Quart 11 x 7 inch dish.

Bake the granola bars at 325 degrees F for 10 minutes or until golden brown. Allow the bars to cool for 1 hour for 1 hour, then slice into 24 bars. Store in an airtight container.

Lemon Blueberry Granola Bars

lemon blueberry granola bars

Ingredients:

  • 2 Cups rolled oats
  • 1 1/2 Cups Almonds, slightly crushed
  • 2/3 Cup Honey
  • 1/4 Cup nut butter
  • 2 Tablespoons canola or avocado oil
  • 1/2 Cup dried blueberries
  • Zest of one lemon
  • 1 teaspoon lemon extract
  • cooking spray

How to make Lemon Blueberry Granola Bars:

Preheat the oven to 325 degrees F. Place oats and nuts on a sheet pan. Bake the oats and nuts for 15 minutes to lightly toast them. Meanwhile, combine oil, honey and nut butter in a sauce pan. Mix and bring to a boil over medium heat. Once boiling, remove form heat.

Prepare the baking dish by coating it with cooking spray.

In a large mixing bowl, combine the toasted nuts and oats with the dried blueberries, zest, extract and the honey mixture. Toss to coat. Press the mixture into the prepared Pyrex 2 Quart 11 x 7 inch dish.

Bake the granola bars at 325 degrees F for 10 minutes or until golden brown. Allow the bars to cool for 1 hour for 1 hour, then slice into 24 bars. Store in an airtight container.

More Oatmeal Recipes:

As an Amazon Associate, I earn on qualified purchases.

Categories
Breakfast recipes Easy meals Recipes

Easy Pumpkin Apple Baked Oatmeal a Fabulous Fall Breakfast

Pumpkin Apple Baked Oatmeal

Skip the overnight oats, instead try this easy pumpkin apple baked oatmeal recipe.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make baked oatmeal:

Pumpkin Apple Baked Oatmeal Ingredients:

  • 1 1/2 Cups oats
  • 2 Tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice -Find a recipe to make your own here
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 Cup pumpkin puree – Find a recipe to make your own here
  • 3/4 Cup milk (almond, oat or skim milk)
  • 1 egg
  • 1/4 Cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 Apples peeled and diced, plus 1/2 Apple thinly sliced
  • 2 Tablespoons pumpkin seeds
  • 1 teaspoon cinnamon sugar (3/4 teaspoon sugar, 1/4 teaspoon cinnamon)

How to make baked oatmeal

Start by preheating the oven to 350 degrees F, and grease a 11×7 inch baking dish. Set aside.

In a small bowl mix the dry ingredients: oats, flax, baking powder, salt and seasonings.

Dry ingredients

In a separate bowl, whisk together the wet ingredients: egg, milk, pumpkin puree, and vanilla until well combined.

wet ingredients

Pour the wet ingredients into the dry ingredients and mix well. Allow this mixture to sit for 5 min, then fold in the diced apples.

Spread the batter into the greased pan. Sprinkle the pumpkin seeds over the top. Arrange the sliced apples on top and top with the cinnamon sugar.

Pour batter in the baking dish
Top with pumpkin seeds
Pumpkin apple oatmeal
Top with apple slices and cinnamon sugar

Bake for 30 minutes or until the top is slightly brown. Remove from the oven and allow the oats to cool for 5 minutes before serving.

Baked pumpkin apple oatmeal

Garnish with chopped walnuts, butter, or maple syrup.

Baked Pumpkin Apple Oatmeal Printable Recipe

Pumpkin Apple Baked Oatmeal RecipeDownload

More Pumpkin Recipes

Recipe By Kristin
Course: Breakfast recipes Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

10 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 1 1/2 Cups oats

  2. 2 Tablespoon ground flax seed

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon salt

  5. 2 teaspoons pumpkin spice

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon ground ginger

  8. 1 Cup pumpkin puree

  9. 3/4 Cup milk (almond, oat or skim milk)

  10. 1 egg

  11. 1/4 Cup maple syrup

  12. 1 teaspoon vanilla extract

  13. 2 Apples peeled and diced, plus 1/2 Apple thinly sliced

  14. 2 Tablespoons pumpkin seeds

  15. 1 teaspoon cinnamon sugar (3/4 teaspoon sugar, 1/4 teaspoon cinnamon)

DIRECTION

  1. Start by preheating the oven to 350 degrees F, and grease a 11×7 inch baking dish. Set aside.<br>In a small bowl mix the dry ingredients: oats, flax, baking powder, salt and seasonings.<br>In a separate bowl, whisk together the wet ingredients: egg, milk, pumpkin puree, and vanilla until well combined.<br>Pour the wet ingredients into the dry ingredients and mix well. Allow this mixture to sit for 5 min, then fold in the diced apples.<br>Spread the batter into the greased pan. Sprinkle the pumpkin seeds over the top. Arrange the sliced apples on top and top with the cinnamon sugar.<br>Bake for 30 minutes or until the top is slightly brown. Remove from the oven and allow the oats to cool for 5 minutes before serving.<br>Garnish with chopped walnuts, butter, or maple syrup.

NOTES

As an Amazon associate, I earn on qualified purchases.

Categories
Breakfast recipes Healthy Recipes Recipes

Easy Ham and Cheese Quinoa Egg Bites

ham and cheese quinoa egg bites

Do you need a quick and easy yet healthy recipe to start your day? These easy ham and cheese quinoa egg bites are a great way to start your day. They are loaded with protein and vegetables. These bites are easy to store and reheat.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make egg bites:

Egg Bite Ingredients:

  • 2 Cups cooked quinoa
  • 4 eggs, slightly whisked
  • 1 Cup shredded zucchini
  • 4 ounces shredded cheddar
  • 1 Cup diced ham
  • 2 chopped green onions
  • Black pepper to taste

How to make Egg Bites

Start by shredding the zucchini with a mini food processor. Set it aside to drain while preparing the other ingredients.

grated zucchini in a colander

In a large bowl, mix the quinoa, ham, cheese, eggs, onions, and zucchini. Mix in the black pepper if desired.

egg bite ingredients

Spoon the mixture into a greased 12 cup muffin pan. Fill the cups all the way to the top.

egg bites ready to bake

Preheat the oven to 350 degrees F. Bake the bites for 18-20 minutes or until slightly browned on the top and firm.

ham and cheese quinoa egg bites

How to store Egg Bites

Allow the egg bite to cool for 15-20 minutes, then place them in an air tight container in the refrigerator. They can be stored for up to 5 days.

How to reheat egg bites

Place the egg bites in a microwave safe bowl. Slice the bites in half, cover and heat for 1 minute.

Can you bake egg bites on a Traeger?

Yes you can. the baking time may take a bit longer. Plan on 20-22 minutes.

egg bites on the Traeger

More Breakfast Recipes

Printable Recipe

Ham and Cheese Quinoa Egg BitesDownload

Recipe By Kristin
Course: Breakfast recipes Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

20 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 2 Cups cooked quinoa

  2. 4 eggs, slightly whisked

  3. 1 Cup shredded zucchini

  4. 4 ounces shredded cheddar

  5. 1 Cup diced ham

  6. 2 chopped green onions

  7. Black pepper to taste

DIRECTION

  1. Start by shredding the zucchini with a mini food processor. Set it aside to drain while preparing the other ingredients. In a large bowl, mix the quinoa, ham, cheese, eggs, onions, and zucchini. Mix in the black pepper if desired.

  2. Spoon the mixture into a greased 12 cup muffin pan. Fill the cups all the way to the top.
  3. Preheat the oven to 350 degrees F. Bake the bites for 18-20 minutes or until slightly browned on the top and firm.

NOTES

As an Amazon associate, I earn from qualified purchases.

Categories
Breakfast recipes Desserts Recipes

Easy Whole Wheat Chocolate Zucchini Muffins

Whole Wheat Chocolate Zucchini Muffins

Turn some zucchini into a tasty breakfast treat with this delicious whole wheat chocolate zucchini muffin recipe. These muffins are great way to sneak some vegetables and whole grains into your kiddos. Warning, they will disappear fast!

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make zucchini muffins:

Whole wheat chocolate zucchini muffin ingredients

  • 1 1/2 Cups granulated sugar
  • 1/2 Cup packed light brown sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 Cups all purpose flour
  • 1 Cup whole wheat flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 Cups grated zucchini, drained
  • 1 Cup semisweet chocolate chips
https://www.pinterest.com/pin/675751119125944329/

How to make chocolate zucchini muffins

Start by grating the zucchini in a food processor. If you are using a large zucchini, remove the seeds before grating. Set aside in a colander to drain off excess moisture while you prepare the muffins.

grated zucchini in a colander

Preheat the oven to 350 degrees F.

In a large bowl, beat together the sugars, oil, eggs and vanilla with an electric mixer until well combined.

mixing muffin ingredients

In another bowl whisk together the flours, cocoa powder, salt, baking soda and cinnamon.

whisk together dry ingredients

Gradually add the dry ingredients to the wet ingredients until combined. Fold in the zucchini and chocolate chips.

chocolate zucchini muffin batter

Spray 2 large muffin pans with non-stick spray or line with paper liners. Fill each muffin well 2/3-3/4 full with the batter. This recipe makes approximately 20-22 muffins.

Bake for 20-22 minutes or until a fork comes out clean.

baked muffins

Transfer the muffins to a cooling rack. Once cooled, store them in an airtight container for up to 3 days.

chocolate zucchini muffins

Printable Recipe

Whole Wheat Chocolate Zucchini MuffinsDownload

More Muffins and Breads

Recipe By Kristin
Course: Dessert Cusine:American Difficulty:Easy

Servings

20 minutes

Preparing Time

20 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 1 1/2 Cups granulated sugar

  2. 1/2 Cup packed light brown sugar

  3. 1 cup canola oil

  4. 3 eggs

  5. 2 teaspoons pure vanilla extract

  6. 1 1/2 Cups all purpose flour

  7. 1 Cup whole wheat flour

  8. 1/2 cup unsweetened dark cocoa powder

  9. 1 teaspoon salt

  10. 1 teaspoon baking soda

  11. 1 teaspoon ground cinnamon

  12. 2 Cups grated zucchini, drained

  13. 1 Cup semisweet chocolate chips

DIRECTION

  1. Start by grating the zucchini in a food processor. If you are using a large zucchini, remove the seeds before grating. Set aside in a colander to drain off excess moisture while you prepare the muffins.<br>

  2. Preheat the oven to 350 degrees F.
  3. In a large bowl, beat together the sugars, oil, eggs and vanilla with an electric mixer until well combined.<br>In another bowl whisk together the flours, cocoa powder, salt, baking soda and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients until combined. Fold in the zucchini and chocolate chips.<br>Spray 2 large muffin pans with non-stick spray or line with paper liners. Fill each muffin well 2/3-3/4 full with the batter. This recipe makes approximately 20-22 muffins.<br>
  5. Bake for 20-22 minutes or until a fork comes out clean.<br>Transfer the muffins to a cooling rack.

NOTES

As an Amazon associate, I earn on qualified purchases.

Categories
Breakfast recipes Recipes sourdough recipes

Sourdough Discard Sheet Pan Pancake Recipe

Sheet pan pancakes

Sheet pan pancakes are a quick and easy way to feed a crowd in the morning without having to stand by the stove for hours. They also make great leftover breakfast for easy weekday mornings. This sourdough sheet pan pancake recipe is also great for using up some extra discard. This recipe can also be used to make regular sourdough discard pancakes and waffles.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make a sheet pan pancake?

A standard half sheet pan 18 x 13 inch

Alternatively you can use a 11 x 17 inch rimmed cookie sheet pan (just reduce the discard to 3/4 cup and reduce the milk to 1 cup)

Sourdough discard – If you don’t have sourdough discard you can replace it with 1/2 cup of all-purpose flour and 1/2 cup of buttermilk or milk.

Sourdough discard sheet pan pancake ingredients

  • 2 Cups All-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 tablespoons sugar
  • 1 cup sourdough discard
  • 1 and 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup fresh blueberries, washed and patted dry
  • 5-6 fresh strawberries, washed patted dry, and sliced
  • 1 banana, peeled and sliced
  • 1/4 cup of chocolate chips

Sheet Pan Pancake Directions

Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It’s ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.

sheet pan pancake batter

Meanwhile, prepare your fruit. Make sure your fruit is patted dry.

Add the chocolate chips and fruit to the top of the batter.

Sheet pan pancakes

Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.

sourdough discard sheet pan pancake

Sheet pan pancake mix-in and topping ideas

Mix-ins:

  • Fresh blueberries
  • Fresh strawberries
  • Fresh raspberries
  • Fresh black berries
  • Bananas
  • Chocolate chips, or any chip e.g. white chocolate, butterscotch etc..
  • Fresh thin apple slices, with cinnamon
  • Cinnamon and brown sugar
  • Nuts e.g. walnuts, pecans, cashews

Toppings:

  • Maple syrup
  • Powdered sugar
  • Strawberry syrup
  • Whipped cream
  • Nutella
  • Jam

Can you use this recipe to make regular pancakes or waffles?

Yes you can use this same recipe to make sourdough pancakes and waffles.

Sourdough discard waffles

Find this cute pumpkin waffle maker here. These mini waffles fit perfectly in a standard toaster and make a quick and easy breakfast. Just make the waffles on the weekend and you will be ready for a busy week.

More Sourdough Discard recipes

Dessert: Sourdough discard strawberry shortcake

Great for dipping: Sourdough discard pita bread

Perfect for family pizza night: Sourdough discard pizza dough

Framed sourdough quote
Shop Sourdough Art

Printable Recipe

Sourdough discard sheet pan pancake recipeDownload

Recipe By Kristin
Course: breakfast Cusine:American Difficulty:Easy

Servings

12 minutes

Preparing Time

10 minutes

Cooking Time

15 minutes

Calories

kcal

INGREDIENTS

  1. 2 Cups All-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon baking powder

  4. 1 teaspoon sea salt

  5. 3 tablespoons sugar

  6. 1 cup sourdough discard

  7. 1 and 1/2 cups milk

  8. 1 teaspoon pure vanilla extract<br>

  9. 4 tablespoons butter, melted

  10. 2 large eggs

  11. 1/2 cup fresh blueberries, washed and patted dry

  12. 5-6 fresh strawberries, washed patted dry, and sliced

  13. 1 banana, peeled and sliced

  14. 1/4 cup of chocolate chips

DIRECTION

  1. Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It's ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.

  2. Meanwhile, prepare your fruit. Make sure your fruit is patted dry.<br>Add the chocolate chips and fruit to the top of the batter.
  3. Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.

NOTES

As an Amazon associate, I earn on qualified purchases.

Categories
Breakfast recipes Recipes

Easy to Peel Hard Boiled Eggs

hard boiled eggs in a bowl

Turns out that easy to peel hard boiled eggs are not boiled! Instead they are steamed. Who knew! All of those useless additives to the water, unusual cooking times, and silly contraptions are rubbish! All you need to do is steam the eggs instead! Here’s how:

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What do you need to make eggs easy to peel?

  • 12 eggs
  • A pot with a lid. The pot should be large enough to lay the eggs flat across the bottom. A 4.8 quart Dutch oven should be large enough for 12 eggs.
  • A steamer insert for your pot.
  • A large bowl
  • Water and Ice

How to make hard boiled eggs easy to peel

Add 1-1.5 inches of water to the bottom of your pot.

pot with water

Add your steamer insert. Make sure the water level is below the insert.

pot with steamer insert

Cover, and bring the water to a boil.

heated, covered pot with steamer insert

Add the eggs and steam for 14 minutes.

eggs in a pot

Remove the eggs and immediately place them in a bowl of water and ice for 15 minutes.

cooling eggs in an ice bath

Now for the easy part! Remove the eggs from the ice water and peel.

easy peel hard boiled egg

What can you use easy peel hard boiled eggs for?

deviled eggs
Easy Deviled Egg Recipes for all Occasions

As an Amazon Affiliate I earn from qualified purchases.

Categories
Breakfast recipes Casseroles Recipes Traeger Recipes

Easy Breakfast Casserole – Smoked or Baked

Egg casserole on a Traeger

After I tried this breakfast casserole, I stopped looking for another egg bake recipe. It is so easy and so versatile. It can be assembled the night before for easy morning baking. This casserole can be baked it in an oven or smoked on a pellet grill. Use this casserole to feed a crowd, or use it for leftover breakfast for a few days.

Follow The Better Home Life:

This post may contain affiliate links. I earn commission at no additional cost to you.

Breakfast Casserole Ingredients:

  • 10 eggs
  • 2 cups cooked rice
  • 2 cups diced cooked or smoked ham
  • 1 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup minced onion
  • 1 dash of Worcestershire sauce (optional)
  • 1/2 teaspoon fresh ground pepper
Smoked ham

For best results used leftover smoked ham!

How to make easy breakfast casserole

Crack all of the eggs in a mixing bowl, whisk lightly. Add the milk, whisk again. Mix in remaining ingredients.

Egg bake ingredients mixed in a bowl

Pour into a greased 9×13 inch Pyrex baking dish.

Egg Casserole ready to bake or smoke

Preheat oven or Traeger to 350 degrees F. Bake uncovered for 35-40 minutes or until the eggs are set.

Egg Casserole

Can you use Pyrex on a pellet grill?

Pyrex is rated to 425 degrees, but I never go higher than 400 degrees when I use a 9×13 inch Pyrex baking dish on my Traeger Silverton 620 because the temperature does fluctuate + or – 10 degrees. It is also important to make sure you keep you grill clean to avoid flare ups from grease fires.

Can you prepare breakfast casserole the night before?

Yes, this recipe can be prepared the night before. Overnight directions: After you pour ingredients into the greased 9×13 inch Pyrex baking dish, place the lid on the dish and store the prepared/unbaked casserole in the refrigerator overnight. Remove it from the refrigerator in the morning, remove the lid and bake or smoke it. Note this may increase the baking time slightly.

How do you reheat egg bake?

This casserole can make mornings easier because it makes great leftovers. Just cut a piece, put it on a microwave safe plate, cover, and microwave for 45 -60 seconds. Easy breakfast in 1 minute or less!

Optional Variations

Swap out the ham for 1 pound of browned bulk breakfast sausage or chorizo. Drain the sausage and allow it to cook for 5-10 minutes before mixing it into the eggs.

Swap out the onions for peppers, spinach or mushrooms!

Swap out the cheddar cheese for any cheese you like! If you try goat cheese, I would recommend slicing it on top, rather than mixing it in.

Get creative!

Egg casserole with chorizo sausage and goat cheese
Egg casserole with chorizo sausage and goat cheese
Breakfast-CasseroleDownload

Recipe By Kristin
Course: Breakfast Cusine:American Difficulty:Easy

Servings

15 minutes

Preparing Time

15 minutes

Cooking Time

35 minutes

Calories

kcal

INGREDIENTS

  1. 10 Eggs

  2. 2 cups cubed cooked or smoked ham

  3. 2 cups cooked rice

  4. 1.5 cups shredded cheddar cheese

  5. 1 cup milk

  6. 1/2 cup minced onion

  7. 1 dash Worcestershire sauce (optional)

  8. 1/2 teaspoon fresh ground pepper

DIRECTION

  1. Crack the eggs into a mixing bowl and lightly whisk.

  2. Add the milk and lightly whisk.
  3. Mix in remaining ingredients.
  4. Pour into a greased 9 x 13 inch Pyrex baking dish.
  5. Bake uncovered at 350 degrees F. for 35-40 minutes, or until eggs are set.

NOTES

More Recipes:

Peach Blueberry Pie on the Traeger
Prepare Ahead Breakfast Sandwiches
Easy Morning Glory Muffins Recipe
Pharmacist Shares Immune Boosting Granola Recipe
Smoked Shepherd’s Pie on the Traeger Recipe

As an Amazon Associate, I earn from qualified purchases.

Categories
Breakfast recipes Desserts Recipes

Easy Morning Glory Muffins Recipe

Morning glory muffins

These morning glory muffins are a favorite in my home. It’s best to make them on the weekend, that way you will have easy breakfast all week. They are loaded with heathy ingredients. Plenty of nuts, seeds, fruits and vegetables to start your day out right.

This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.

Morning Glory Muffin Ingredients:

  • 1 cup Craisins
  • 2 cups flour
  • 1 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 cups carrots, peeled and grated
  • 2 medium apples, cored and grated
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1/3 cup pumpkin or sunflower seeds
  • 3 large eggs
  • 2/3 cup vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1/4 cup orange juice or juice of one orange

Morning glory muffin instructions:

Preheat the oven to 375 degrees F. Grease three 6-cup muffin tins.

In a small bowl soak the craisins in hot water. Set aside.

Grate the carrots and apples in a food processor.

In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.

In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.

Add the wet ingredients to the dry ingredients and mixt until well combined.

Drain the water from the craisins and stir them in.

Morning glory batter

Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.

Filling muffin cups with morning glory batter

Bake for 25-28 minutes or until a fork comes out clear.

Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack.

Morning glory muffins baked

Store in an airtight container for a few days, or freeze for longer storage.

Morning glory muffins make a great breakfast

Morning glory muffin served with yogurt and fruit

Recipe By Kristin
Course: breakfast Cusine:American Difficulty:Easy

Servings

14 minutes

Preparing Time

15 minutes

Cooking Time

25 minutes

Calories

kcal

INGREDIENTS

  1. 1 cup Craisins

  2. 2 cups flour

  3. 1 cup packed light brown sugar

  4. 1 teaspoon baking soda

  5. 2 teaspoons cinnamon

  6. 1/2 teaspoon ginger

  7. 1/2 teaspoon salt

  8. 2 cups carrots, peeled and grated

  9. 2 medium apples, cored and grated

  10. 1/2 cup unsweetened shredded coconut

  11. 3/4 cup chopped pecans

  12. 1/3 cup pumpkin or sunflower seeds

  13. 3 large eggs

  14. 2/3 cup vegetable or canola oil

  15. 2 teaspoons pure vanilla extract

  16. 1/4 cup orange juice or juice of one orange

DIRECTION

  1. Preheat oven to 375 degrees F. Grease three 6-cup muffin tins.

  2. In a small bowl soak the craisins in hot water. Set aside.
  3. In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.
  4. In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.
  5. Add the wet ingredients to the dry ingredients and mixt until well combined.
  6. Drain the water from the craisins and stir them in.
  7. Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.
  8. Bake for 25-28 minutes or until a fork comes out clear. Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack. Store in an air tight container for a few days, or freeze for longer storage.

NOTES

As an amazon associate, I earn on qualified purchases.

Morning-Glory-MuffinsDownload

Categories
Breakfast recipes Healthy Recipes Recipes

Nutrient Packed Smoothie vs. Smoothie Bowls

Photo by Denis Tuksar on Unsplash

Save a ton of money by making your own smoothies and smoothie bowls at home. Learn how to create your own recipes and which ingredients provide the best nutrients for your health.

A smoothie is a simply a beverage made by pureeing fruits and vegetables with other ingredients in a blender. A smoothie bowl is a thicker more nutrient packed smoothie, thick enough to eat with a spoon, and often topped with fruit, granola, nuts, and seeds. Lets review some common smoothie vs. smoothie bowl questions and how to pack them with nutrients.

Disclaimer: The statements made regarding these recipes have not been evaluated by the Food and Drug Administration. The efficacy of these recipes have not been confirmed by FDA-approved research. These recipes are not intended to diagnose, treat, cure or prevent any disease.

Smoothie vs. smoothie bowl

A smoothie is thin enough to drink through a smoothie straw. For a smoothie bowl you can use the same ingredients to make a smoothie, but it will be thick enough to eat with a spoon.

Basic smoothie vs. smoothie bowl ingredients:

Smoothie: 1 cup (8 ounces of fruits and veggies) to 1/2 cup to 1 cup of liquid. Less liquid will make a thicker smoothie, more liquid makes a thinner smoothie.

Smoothie bowl: 2 cups (16 ounces of fruits and veggies) to 1/4 cup liquid.

Optional additives can be mixed in in small quantities. For example, a tablespoon of honey or a scoop of protein powder.

Basic Smoothie recipe example:

1/2 cup frozen mixed berries

1 frozen banana (sliced before freezing) ~1/2 cup

1/2 cup vanilla yogurt

1/2 cup milk

Optional: 1 tablespoon elderberry syrup.

Puree in a blender

Serve in a cup with a straw.

Basic Smoothie bowl recipe example:

1.5 cups frozen mixed berries

1 frozen banana (sliced before freezing) ~1/2 cup

2 tablespoons yogurt

2 tablespoons milk

Optional: 1 teaspoon honey

Puree in a blender

Top with fresh blueberries, almond slices, and hemp hearts. Serve in a bowl with a spoon.

Smoothie vs. smoothie bowl infographic

Which blender is best for making smoothies?

I personally prefer the Ninja Professional Blender. It has a large capacity, it blends everything smoothly. It is also dishwasher safe for quick and easy clean up.

Another awesome option for delicious smoothies is the Vitamix Blender. The only drawback is the price. Although it is expensive, it has a few features that the Ninja does not have. It will heat soups, but that is not necessary for smoothies.

If you need a smaller blender for a college dorm or a small kitchen, a handheld immersion blender or a personal size blender are also great options.

Lastly, there is the Ninja Creami which is perfect for making smoothies and best for making smoothie bowls with the added benefit of making ice cream.

Ninja blender making a smoothie

Can you make a smoothie the night before?

The best way to make a smoothie the night before is to prepare all of the ingredients. Chop and freeze the fruit you wish to use. Measure out the liquid ingredients and place them in the refrigerator. Then you can quickly blend them together in the morning.

Can you store a smoothie in the refrigerator or freezer?

If you prepare a smoothie with ice or frozen ingredients then it will thin with refrigeration because the ice will melt and the frozen ingredients will thaw. The smoothie will be thinner, but still tasty. It will probably need to be stirred before consuming.

You can freeze a smoothie, but it will thicken like ice cream or sorbet. Frozen smoothie would require a spoon to consume. You can defrost it but depending on the ingredients, it may not remain smooth. It is possible to blend it again, but the consistency may not be the same.

Are smoothies and smoothie bowls healthy?

Smoothies and smoothie bowls can both be very healthy depending on the ingredients you choose. Read on to learn about healthy and unhealthy ingredients found in smoothies and smoothie bowls.

Which smoothie is anti-inflammatory?

Most smoothie ingredients are naturally anti-inflammatory, which makes smoothies and smoothie bowls a great option for an anti-inflammatory diet. Here are some ingredients to avoid and some to include in anti-inflammatory smoothies and smoothie bowls:

Smoothie ingredients to avoid because they can increase inflammation:

  • Processed foods
  • sugar
  • sweetened teas
  • sugary drinks
  • sweet cereal
  • canned fruit packed in heavy syrup
  • non-dairy creamers (unhealthy fat)

Best Anti-inflammatory smoothie ingredients:

  • Berries
  • Grapes
  • Citrus fruits: oranges/grapefruit
  • Pumpkin
  • Spinach/kale
  • Cauliflower
  • Quinoa
  • Soy
  • Nuts/seeds
  • hemp hearts/chia
  • Spices: ginger/turmeric/cinnamon

Which Smoothie is best for weight loss?

There are plenty of fad diets out there that will each have their own smoothie recipes. The key to consuming smoothies for weight loss is choosing the right ingredients. Fruits and vegetables are typically the main ingredients in most smoothie and smoothie bowl recipes. The reason why fruits and vegetables are good for weight loss is because they have low energy density. Meaning they have few calories in a large volume of food. This way you can fill up, and feel full while consuming fewer calories. There is some research to prove that consuming low-energy-dense foods will lead to weight loss without feeling hungry.

If you choose low-energy-dense ingredients for your smoothie, you can stay full longer on fewer calories and lose weight.

Best ingredients for a weight loss smoothie or smoothie bowl (low-energy-dense foods)

  • Fresh or frozen vegetables
  • Fresh or frozen fruits
  • Low-fat or fat-free dairy products with no sugar added
  • Whole grains
  • Water or ice

Worst ingredients for a weight loss smoothie or smoothie bowl (high-energy-dense foods)

  • Fruits canned in heavy syrup
  • Juice
  • Sweetened yogurt
  • Sugar
  • Full fat dairy products
  • Dried fruits
  • Refined grains: white rice or cereal made with white flour

Smoothie vs. smoothie bowl, which is good for diarrhea?

If you have diarrhea hydration is important. If you are recovering from a stomach bug and have been vomiting also, you should probably start with clear liquids. Once you are feeling better, then a smoothie would still be better than a smoothie bowl because smoothies have more liquid. In the past a BRAT (banana, rice, applesauce, toast) diet was often recommended as a bland diet to eat for the first day of solid food after a stomach bug. These four foods are still a great option, but many experts recommend adding in a few more foods for better nutrition. There are still some foods that should be avoided when you have diarrhea.

Ingredients to avoid adding to a smoothie when you have diarrhea:

  • Dairy (with the exception of yogurt or kefir-especially with antibiotic associated diarrhea)
  • Citrus fruits
  • pineapple
  • leafy green vegetables
  • raw vegetables
  • Spices
  • berries or seedy fruits
  • oils
  • caffeine

Best smoothie ingredients to add when you have diarrhea:

  • Banana
  • Cooked white rice (gritty)/baby rice cereal
  • Kefir or yogurt
  • Apple sauce or juice
  • Pedialyte
  • Coconut water
  • Peaches
  • Melons
  • Squash-e.g. pumpkin puree
  • Cream of wheat
  • Oatmeal

Smoothie vs. Smoothie bowl for constipation?

Hydration and fiber are both important for prevention and treatment of constipation. Smoothies will help more with hydration, but you can pack more fiber in a smoothie bowl. Both are good options for constipation. I unusually try to help my patients choose good foods to treat occasional constipation before resorting to medications.

Best Smoothie and smoothie bowl ingredients for constipation

  • Prunes or prune juice
  • All Bran
  • Plums with peel
  • Berries
  • Squash
  • Leafy Greens
  • Water/Ice
  • Flax seeds
  • Nuts
  • Kombucha
  • Apples with peel/apple juice
  • Kiwi

Which smoothie is best when you are sick with a cold or flu?

If you are sick with a cold or flu you need hydration, especially if you have a fever. Smoothies are a great way in increase hydration. Fruits, vegetables and other immune boosting foods are also beneficial when nursing a viral infection. A cold smoothie made with frozen fruits and/or ice can help to sooth a sore throat. Top your smoothie bowl with my immune boosting granola.

Best Immune boosting smoothie and smoothie bowl ingredients:

  • Citrus fruits
  • Berries
  • Elderberry Syrup
  • Matcha
  • Ginger/turmeric
  • Nuts and seeds
  • Leafy greens
  • Peppers
  • Sweet Potato
  • Pomegranate
  • Yogurt
  • Papaya
  • Kiwi
  • Acai
Immune boosting smoothie and smoothie bowl ingredients infographic.

How to make a hydrating smoothie.

Although both smoothies and smoothie bowls contain hydration, smoothies are more hydrating because they contain more liquid. There are some fruits and vegetables that have a higher water content and are better for improving hydration. Electrolytes are important for improving hydration lost due to sweating from exercise or illness. For more hydration tips, check out my post on hydration.

Most hydrating Smoothie ingredients:

  • Celery
  • Watermelon
  • Peaches
  • Bell Peppers
  • Cucumbers
  • Leafy Greens
  • Tomatoes
  • Cantalope
  • Strawberries
  • Yogurt
  • Cottage Cheese
  • Ice
  • Coconut Water
hydrating strawberry watermelon smoothie
How to add more Whole Grains to your Diet
From simple swaps to tasty recipes, it is really easy to add …
Easy Zoodles Recipe with Capers and Olives
Are you looking for a healthier alternative to pasta? Do you have …
Get Lean, Stay Full: High-Protein Salad Ideas for Every Goal
Salads are a delicious nutritious way to pack some lean protein into …
How to Prepare your Medicine Cabinet for Winter
Winter months bring the cold and flu season. Spending more time indoors …

As an Amazon Associate, I earn from qualified purchases.

Categories
Breakfast recipes Health Tips Healthy Recipes Recipes

Pharmacist Shares Immune Boosting Granola Recipe

Immune boosting granola pharmacist recommended

Customers are flooding into local pharmacies in search of immune boosting supplements. Many of these immune boosting ingredients can easily be included in your diet. It’s much less expensive to eat your vitamins than to purchase supplements. I’m a pharmacist and I would love to share my recipe for Immune Boosting Granola. Granola is a quick and easy breakfast or snack that can easily be added to any daily meal plan. Add some to you favorite yogurt or just pack it for a quick and easy snack.

Disclaimer: The statements made regarding this recipe have not been evaluated by the Food and Drug Administration. The efficacy of this recipe has not been confirmed by FDA-approved research. This recipe is not intended to diagnose, treat, cure or prevent any disease.

Immune Boosting Nutrients

In order to make an immune boosting recipe, one first needs to know which nutrients are known to boost immunity. I have compiled a list of immune boosting vitamins and minerals, because adding more to your diet can help boost your immunity.

Vitamin C- There is research to support Vitamin C supplementation in reducing the length and severity of respiratory infections.1 Vitamin C plays an important role in immune response.

Zinc – Plenty of research is certainly available supporting zinc supplementation in reducing the length and severity of infections.1 Zinc is an important player in immune response.

Vitamin D – There is some evidence that vitamin D could reduce the risk of Influenza and COVID-19 infections and death.2

Vitamin B6- A deficiency in Vitamin B6 reduces your ability to make antibodies to fight off infection. Vitamin B6 could help strengthen immunity.3

Vitamin E- Immune response is enhanced by Vitamin E. It can provide protection against infections.4

Selenium- The immune system relies on adequate dietary selenium.5

Immune Boosting Ingredients

I selected my granola ingredients to include as many immune boosting vitamins and minerals as possible so they can help boost immunity. Here is a list of my ingredients because it is important to understand why they were included in my recipe.

  1. Elderberry syrup (find it here): Elderberry syrup is also used to enhance immunity. Elderberries are high in flavonoids, Vitamin A and Vitamin C. It may also help reduce symptoms of viral infections by stimulating immune response.6
  2. Matcha (find it here): Another natural superfood, matcha is green tea powder. It is made by grinding green tea leaves into a fine powder. Regular consumption of green tea could decrease influenza infection rates and cold symptoms.7
  3. Hemp hearts(find them here), pumpkin seeds and Flax Seeds: I included all of these mostly for the zinc and omega 3 and 6. These polyunsaturated fats also have been extensively studied for their role in immune health.8
  4. Nuts: These serve as a good source of selenium and zinc. I also chose Brazil nuts because they have the highest amount of selenium. Cashews are also high in zinc.
  5. Sunflower seeds: These seeds also have some healthy fats, but I chose them mostly because they are an excellent source of vitamin E. They are also a good source of selenium and vitamin B6.
  6. Ginger: Can also help reduce the severity of respiratory infections.9
  7. Blueberries: Another natural superfood. Blueberries are a good source of Vitamin C. I included them because they are one of the best sources of antioxidants, mostly flavonoids.

Immune Boosting Granola Recipe

Ingredients:

4 Cups Oats

1 Cup mixed nuts (cashews, almonds, and Brazil nuts)

1/4 Cup sunflower seeds

1 Cup shelled pumpkin seeds

1/4 Cup hemp hearts

1 Tablespoon matcha powder

2 Tablespoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon Himalayan pink salt

2 Tablespoons flax seed

1/3 Cup dried cranberries

1/2 Cup shredded dry coconut

1/3 Cup dried blueberries

1/2 Cup honey

1/3 Cup Peanut butter

2 Tablespoons Elderberry Syrup

1/3 Cup coconut oil

Directions:

First preheat oven to 350 degrees F. Mix together the oats, nuts, sunflower seeds, pumpkin seeds, hemp hearts, matcha, cinnamon, ginger, salt, and flax seed. Meanwhile, in a separate bowl mix the peanut butter, coconut oil, honey, elderberry syrup. Once mixed, pour the wet ingredients over the dry ingredients and mix until evenly coated.

Cover a Jelly Roll Pan with parchment paper. Spread the granola over the paper. Bake for 15 min. Remove from the oven and mix in the dried coconut. Bake for 10 more minutes. Remove and mix again. If the coconut is not completely toasted, bake for 2 more minutes or until most of the coconut is toasted but not burnt. Lastly, remove from the oven and stir in the dried fruit while the granola is still warm. Finally, allow the granola to cool to room temperature. Although it is difficult not to finish it all in one sitting, you may have some leftover. If so, you can store in an air tight container at room temperature for up to 2 weeks.

Immune Boosting Granola Served with Yogurt
Immune-Boosting-GranolaPrintable recipe

Granola makes a great gift!

References:

  1. https://www.karger.com/Article/Abstract/90495
  2. https://www.mdpi.com/2072-6643/12/4/988
  3. https://pubmed.ncbi.nlm.nih.gov/28367454/
  4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6266234/
  5. https://pubmed.ncbi.nlm.nih.gov/30200430/
  6. https://www.tandfonline.com/doi/abs/10.1271/bbb.120112
  7. https://www.mdpi.com/1420-3049/23/7/1795
  8. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6834330/
  9. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019938/

As an Amazon Associate, I earn from qualified purchases.

x Powerful Protection for WordPress, from Shield Security
This Site Is Protected By
Shield Security →