Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!
This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)
To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!
Pumpkin Oat Cookies
Serves: Makes about 12 Cookies
Total Time: 35 minutes
Ingredients:
1 cup unsweetened pumpkin puree
1/4 cup maple syrup
2 1/2 cups oat flour
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1 tsp vanilla
1 egg
1 tsp baking powder
A handful of pumpkin seeds for topping, optional
Directions:
Preheat your oven to 375 degrees Fahrenheit.
In a medium sized bowl, mix together all of the cookie ingredients until combined.
Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.
I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))
Hey guys! You know it’s fall when it gets too dark to take good food pics after dinner… yesterday I made these AWESOME muffins but taking pictures of them in the semi-darkness would not have done them justice. But don’t worry, today you get the recipe.
This was my first fall baking project, and I’m really happy with the way that it turned out. When you need an easy, healthy fall treat, hit up these muffins. They’re mixed in a blender, so it’s actually a zero bowl recipe, and they have SO much cinnamon-y apple flavour. I used the rest of my Homemade Applesauce that I had frozen, as well as all of the fall spices, and maple syrup to top it off. There is zero refined sugar in these, and they’re also gluten free if you use gluten free oats. I haven’t tested this recipe with a flax or chia egg, but you can definitely try it out if you’d like to make these muffins vegan.
These kind of remind me of an apple cake, and are GREAT for breakfast or a quick snack. They might be some of my favourite muffins- I love my original Sugar-Free Muffins recipe, and my Mini Protein Muffins, but I’m a sucker for these fall flavours. Hope you enjoy!!
Apple Cinnamon Muffins
Serves: Makes 9 Muffins
Total Time: 45 minutes
Ingredients:
2 cups oats (I used quick-cooking steel cut, but rolled work too)
1 small egg
1/4 cup pure maple syrup
1 cup unsweetened apple sauce
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
2 tbsp coconut oil
1 tsp baking powder
1 cup apples, peeled and diced
1 tsp vanilla
Directions:
Preheat your oven to 375 degrees Fahrenheit.
Add all of the muffin ingredients, except for the diced apples, into a blender or food processor. Blend until mostly smooth; if you can see some oats still that’s all good.
Using a spoon, mix the diced apples evenly into the batter.
Grease 9 holes in a muffin tin with some more coconut oil. Scoop out the batter and fill the holes about 3/4 of the way using a tablespoon.
Bake the muffins for 30-40 minutes, or until golden brown on the outside, and cooked through on the inside; you shouldn’t see any raw batter.
Let the muffins cool completely and enjoy!
These muffins are so tasty! You can make a big batch and freeze them for a handy snack anytime:) Enjoy!
Hey there! Lunch is important, but breakfast is also essential to a great school day👍 I don’t get how people skip breakfast- it’s so delicious and totally fuels you up! With these overnight oats you won’t have to skip breakfast ever again because they’re so simple and quick👌
I haven’t made overnight oats in a long time, but they’re awesome because you just mix everything up, then leave them in the fridge for the next day. It saves a lot of time in the morning, and this recipe is really tasty- I used my favourite combo of Pb and banana. Also, I used almond milk in mine, but you can use any milk you’d like😊
Hopefully these oats solve your breakfast problems!! I’ll try and post more fun flavours in the future😋
Peanut Butter and Banana Overnight Oats
Serves: 1
Total Time: 5 minutes to make, then let sit overnight.
Ingredients:
1/3 cup quick cooking oats
1 ripe banana
1 tbsp peanut butter
2/3 cup milk of choice
Directions:
In a small bowl, mash half of the banana. Mix in the oats, peanut butter, and almond milk, then cover with seran wrap and place in the fridge overnight to set up!
Remove from the fridge in the morning, top with the remaining banana, and enjoy!
**Fun tip: for an on-the-go breakfast, mix your oats in a Tupperware container with a lid!**
It’s summer so bring on the ice cold treats! Nice cream is one of my favourites because it’s super fast, tasty, and CREAMY, all without any dairy or refined sugar. I’ve made Neapolitan Nice Cream in the past, but today I made PEANUT BUTTER CLUSTER NICE CREAM. There are actual PEANUT BUTTER CLUSTERS in here. Summer, here we come.
All nice cream is is basically blended up frozen bananas. It has an amazing texture and is also really good for you:) Because of this magic, I ALWAYS include a frozen banana in my smoothie bowls. From now on I might throw these peanut butter clusters on my smoothie bowls too cause they’re pretty darn delicious. I made them using oat flour- which is just ground up oats. So yeah, you’ll be needing a good blender to make this recipe. The peanut butter clusters also contain peanut butter 😋, maple syrup, vanilla, and some dark chocolate chunks. I DEFINITELY recommend using crunchy peanut butter for these, because then you get some peanut pieces in there. I’ve actually been converted from team creamy to team crunchy, cause I love those peanuts❤️ If you don’t feel like making nice cream, these clusters would make a greet breakfast with some almond milk or yogurt, or a nice snack on their own.
Once you have the nice cream made and the peanut clusters rolled and frozen, you fold the two together and BOOM! A super delicious summer treat. Let’s be honest though, I will probably be eating this all year long. Hope you enjoy this recipe, and be sure to let me know some other nice cream flavours that you want me to make a recipe for!
Peanut Butter Cluster Nice Cream
Serves: 3
Total Time: 210 minutes
Ingredients:
For the Peanut Butter Clusters:
1 cup oat flour
2 1/2 tbsp maple syrup
1 tsp vanilla extract
3 tbsp runny or melted crunchy peanut butter
2 tbsp dark chocolate chunks
For the Nice Cream:
3 bananas, sliced and frozen
1/2 tsp vanilla
Splash of water
Directions:
Mix all of the peanut butter cluster ingredients together in a bowl. Roll into 1/2 tsp sized balls, then put into a container and freeze for about 2 hours, so that they’re easier to mix in with the nice cream.
Once the peanut butter clusters are ready, throw the frozen banana, vanilla and SPLASH of water into the blender. You don’t need to much water, or else you’ll miss out on that creamy texture. Use the tamper to push the bananas down and blend until smooth. You want a nice swirl like this:
3. Scoop the nice cream into a parchment lined loaf pan, and mix in about half of the peanut butter clusters. Place in the freezer for another hour until the texture resembles ice cream. Serve with the rest of the clusters on top!!
This stuff is legit SO good and you should for sure make some ASAP. Perfect for a hot day!
Breakfast is probably my favourite meal of the day, mostly because I get to make it sweet. I’m definitely a sweet over savoury breakfast person, because when you get to eat sweet stuff for an actual MEAL why wouldn’t you? I’ve posted a lot of breakfast recipes over the years, but I’d thought I’d compile a list of 10 Healthy Breakfast Ideas that you can make when you’re in a slump.
All of these are super simple and quick to make, and a couple can be made in advance to prepare for busy mornings. No matter how busy I am, I ALWAYS make time for breakfast, because it fuels me for the rest of the day. Fruit, complex carbs, protein and healthy fats are essential to an awesome breakfast, so you can kick butt all day long! Plus, breakfast needs to taste good, and all these recipes are DELISH. they have so much flavour and sweetness without any refined sugar.
I hope you find a couple of recipes in here that you really love and can keep coming back to! Enjoy;))
Pancakes
I have two pancake recipes on my blog: PB and J Stuffed Pancakes and Cinnamon Raisin Apple Pancakes. Both are made with oat flour and are SO YUM. Pancakes are a classic breakfast food, and can actually be whipped up pretty fast. My PB and J Stuffed Pancakes come together in a blender and take only a few minutes to cook. You could even make a big batch of either of these and freeze them, then pop them in the microwave or toaster for an on-the-go breakfast.
Muffins
Who doesn’t love a good muffins? They’re the epitome of a grab-and-go breakfast and taste amazing! My Scrumptious Sugar-Free Muffins are a CLASSIC and are probably my favourite muffin recipe. Then you’ve also got my Carrot and Apple Muffins, and my Mini Berry Protein Muffins. I always have some muffins in the freezer for food emergencies!
Oatmeal
Oatmeal is so good for you and makes such a heart-warming breakfast. Both of these oatmeal recipes come together in under 20 minutes, and are super tasty! On the left is my Carrot Cake Oatmeal– it has lots of spices, carrot, and some dates instead of raisins. Then you have my Vanilla Protein Oats, which have protein powder in them for a little boost in the mornings!!
Granola
I absolutely love granola- whether it’s on top of yogurt or a smoothie bowl, or just with some almond milk. Here we have my Apple and Peanut Butter Granola, Chocolate Coconut Granola, and Nutty Granola!! Granola is easy to make and can be stored in the fridge until you need to use it. Stock up for some very tasty future breakfasts!
Fruit Plates
These aren’t really a “recipe” per se, but whenever I don’t feel like making a fancy breakfast I just cut up a bunch of fruit, add some peanut butter, and go to town! I love fruit so much and I could eat it all day, so this is the perfect breakfast for me.
Smoothie Bowls
Smoothie Bowls are my favourite breakfast of all time. I like using frozen bananas to make them thick and creamy, and so it’s kind of like eating ice cream for breakfast. They’re a great way to eat lots of fruits and veg for breakfast, and the toppings are endless! On the right is my Berry Banana Smoothie Bowl, on the left is my Watermelon and Greens smoothie bowl from my post on 2 Summer Smoothie Bowls, and in the middle is the bowl I’ve been eating almost every day recently- just blend up a frozen banana, some spinach, blueberries, and a scoop of protein powder with some water and top with peanut butter and more blueberries. Yum!!!
French Toast
I have this awesome recipe for Lemon French Toast that you should definitely try out! It’s vegan, made with sprouted grain bread, and tastes so good! Serve with some fresh fruit and maple syrup for the perfect weekend breakfast.
Quinoa Bowls
I’ve been eating more of these quinoa breakfast bowls lately too. Quinoa is super good for you- it contains 9 essential amino acids- which makes it a great way to start your day! I cook it with almond milk and top it with lots of fruit and nut butter. Here’s the recipe for my Cherry, Peach and Quinoa Breakfast Bowls.
Energy Balls and Bars
Energy balls and/or bars are another quick and easy breakfast that you can make ahead! You can add pretty much anything you wan to them, which makes them super tasty and customizable. From left to right, I have my Fig Bites, Seedy Energy Squares, and Chocolate Zucchini Energy Bites.
My Day Is Booked 