Whole Grain Waffles with Blueberry Syrup

This morning we decided on waffles for breakfast. And since I have a huge bag of blueberries in the freezer from Costco, I thought it might be fun to make blueberry syrup to go with them. My girls each ate two whole waffles! I'd say these were a quite a hit.

Whole Grain Waffles with Blueberry Syrup
1 1/2 c. whole wheat flour
1/2 c. oats
1/4 c. ground flaxseed
1 t. baking powder
1/2 t. salt
3 eggs
1/4 c. oil
2 T. honey
2 c. buttermilk
1 c. milk

Mix dry ingredients, then add wet ingredients. Mix and pour into a hot, greased waffle iron.

Blueberry Syrup

2 c. frozen blueberries

1/3 c. pure maple syrup

1/3 c. water

2 T. cornstarch mixed with 2 T. cold water

1 t. almond extract

In a saucepan, mix all ingredients until hot, thick, and bubbley. Serve over waffles.

I have a feeling I'll be making this syrup a lot. It was amazing. Enjoy!

Peanut Butter Oat Cookies

I'm pretty obsessed with cookies. When I saw this recipe on Pinterest, I decided to make my own version. Packed with protein, fiber, and omega-3's, these little cookies are a great choice for snacking or even for breakfast!

Peanut Butter Oat Cookies (makes about 34)

3 overripe bananas, mashed
1 c. peanut butter
1/4 c. honey
2 t. vanilla
1 1/2 c. oats
1 1/2 c. oat bran
1/2 c. ground flaxseed
1 t. baking powder
1/2 t. salt
1/2 c. chocolate chips

In a mixing bowl, combine bananas, peanut butter, honey and vanilla.

Add dry ingredients and mix well.

 Scoop onto a greased cookie sheet (I used parchment paper and cooking spray) and gently press down.

 Bake at 350 F for 10-15 minutes, depending on how firm you them.

 These were a fun breakfast for us this morning. I'll probably end up eating all of them today... Enjoy!

Blueberry Breakfast Crumble

We've been making this a lot lately for breakfast. It's such a great alternative to a plain old bowl of oatmeal. Even though I do love plain old oatmeal, we all need some variety!

Blueberry Breakfast Crumble (serves about 4)

2 c. blueberries (thawed, if frozen)
3/4 c. oat bran
1/4 c. oats
1/4 c. brown sugar
1/4 t. cinnamon
1/8 t. salt
1/2 c. almond butter
1/2 t. vanilla

In a mixing bowl combine oat bran, oats, sugar, cinnamon and salt.

 Cut in almond butter and vanilla until mixture resembles granola.

 Place blueberries in a square pan.

 Top blueberries with oat mixture.

 Bake at 400 F for 10-12 minutes.

 Serve hot with milk.

I absolutely LOVE this crumble. It would be such an awesome dessert served with ice cream. Enjoy!

Honey Oat & Flax Pancakes

My girls decided on pancakes this morning. We used whole wheat flour, oats, honey, and flax. They turned out delicious. 

 Honey Oat & Flax Pancakes
1 3/4 c. whole wheat flour
1/2 c. oats
1/4 c. ground flaxseed
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 c. buttermilk
1/4 c. milk
2 eggs
2 T. oil
2 T. honey

Mix dry ingredients and then add wet ingredients. Mix well. (Add more milk if it needs to be thinned out.)

Cook on a hot, greased griddle.

I ate them with syrup and blueberries. Enjoy!

Nutella Toffee Crunch Bars

Yesterday I was in the mood to make something yummy, so I started going through ingredients that I had in the pantry. Nutella+toffee bits+marshmallow cream+pretzels+chewy chocolate bar=DELICIOUS!!!! I can't even describe how amazing these are!Nutella Toffee Crunch Bars

6 T. butter, melted

1/3 c. brown sugar

1/4 c. sugar

1 egg

1 t. vanilla

1/2 c. Nutella

1/2 t. salt

1/2 t. baking soda

3/4 c. oats

1/2 c. cocoa

1/4 c. flour

1/2 c. chocolate chips

topping: 1/2 c. Nutella, 1/2 c. marshmallow cream, 1/2 c. crushed pretzels, 1/4 c. toffee bits

Combine first six ingredients. In a separate bowl, combine remaining ingredients. Combine the two to make a thick batter.Spread in a greased 9x9" pan.Bake at 350 F for about 25 minutes.Remove from oven and cool for about 10 minutes. Dollop with Nutella and marshmallow cream.Swirl to make it pretty. Heehee.Sprinkle with crushed pretzels and toffee bits.Cool completely in the fridge before cutting into bars.Love love love. I can't stop eating these. Enjoy!

Soft Vegan Ginger Cookies

Hmmmm, cookies with no eggs, no wheat, no butter or oil, and no dairy... it can't be done! That was my first thought when I found this original recipe from Happy Herbivore. But as it turns out, you absolutely CAN! And let me just say that these little cookies are mighty delicious. With only 65 calories and 2 grams of fiber a piece, I think I'll go ahead and eat five or six of them thank you very much!Soft Vegan Ginger Cookies

2 c. oats (processed into flour using a blender)

2/3 c. ground flaxseed

2 T. cornstarch

2 t. baking soda

1 t. cinnamon

1 t. ground ginger

1/2 t. ground cloves

1/2 t. salt

1/2 c. refried beans (make sure the only ingredients are water, beans, and salt)

1/2 c. molasses
1/4 c. unsweetened applesauce

1/4 c. packed brown sugar

Combine all ingredients in a mixing bowl. If batter seems too runny, add some more flaxseed.

Use a cookie scoop to drop onto a greased cookie sheet.Bake at 350 F for 8-10 minutes. Cookies might seem underbaked, but that's good! They tend to dry out as they cool.Well, maybe I'm weird, but I actually really like these cookies. It's always fun to try new things and if you're vegan or have a vegan friend, these would be the perfect little treat to share. Enjoy!

Whole Wheat Fig Newton Cookies

I love figs and those crunchy seeds. Today when I realized I didn't have any raisins, I used dried figs and the end result was great! These chewy cookies really do remind me of fig newtons.Whole Wheat Fig Newton Cookies

1/2 c. butter, melted

1/2 c. sugar

1/2 c. packed brown sugar

1 egg

1/4 c. milk

1 t. vanilla

1 & 1/2 c. whole wheat flour

1 c. oats

1/2 c. ground flaxseed

1 t. baking soda

1 t. cinnamon

1/8 t. salt

1 c. packed chopped dried figs

Cream together butter and sugars. Add egg, milk, and vanilla. Stir in remaining ingredients.Bake in a greased cookie sheet at 350 F for 10-12 minutes.Enjoy!

Peanut Butter Bran Muffins

My little girl gets so excited when we make muffins for breakfast. We did a lot of experimenting with healthy ingredients and finally found this recipe. These muffins are so good you won't believe they have 8 grams of fiber each!!

I've adapted the original recipe (which came from the side of our cereal box). Oh, the places one finds great recipes! :)Peanut Butter Bran Muffins

1 c. Kellogg's All Bran Buds

1 1/3 c. milk

1 ripe banana, mashed

1/3 c. peanut butter*

1 egg

1 c. whole wheat flour

1 c. oats

1/2 c. ground flaxseed

1/2 c. sugar

2 t. baking powder

1 t. baking soda

1/2 t. ground cinnamon

1/4 t. ground nutmeg

1 c. chocolate chips (I used mini chocolate chips)

*If using unsalted peanut butter, add 1/2 t. salt

In a bowl, combine cereal and milk. Let soak about 10 minutes.

In a mixing bowl combine banana, peanut butter, and egg.Stir in soaked cereal.In a separate mixing bowl, combine remaining dry ingredients (except chocolate chips).Combine the two mixtures, adding chocolate chips at the end.Divide among 12 lined cupcake tins.Bake at 375 F for 16-20 minutes.I love these muffins. Tasty and moist! They make the perfect breakfast or snack.Enjoy!