Shelly’s Granola

Mix the dry ingredients and set aside:

5 1/2 C Oatmeal
1 C Almonds
1 C Wheat Germ
1/2 C Sunflower seeds
1/2 C Coconut

In a pan combine the following and heat on the stove:
1/2 C Honey
1/2 C veg oil
1/2 C brown sugar

When it starts to boil take it off heat and add:
2 tsp vanilla

Mix wet ingredients with dry ingredients. Spread over cookie sheet and put in oven at 225 degrees for 20 min.
If you want to add fruit like raisins add these after the granola has been baked.

Baked French Toast Overnight Casserole with Praline Topping

1/2 cup butter, melted (1 stick)
12 slices bread
1 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
5-8 eggs
1 1/2 cups milk

Praline Topping
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Melt butter and pour in a 9x 13. Layer bottom of pan with half the bread pieces Mix together brown sugar, cinnamon,  and nutmeg. In separate bowl, whisk eggs, milk & vanilla together. Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight.

Preheat oven to 350. In the morning, mix together ingredients for praline topping. Cover casserole with topping. Cover with a new piece of foil. Bake the casserole for 30 minutes. Then uncover and bake 15 more minutes. French toast bake should be browned and set.

Red Velvet Pancakes

 

Red Velvet Pancakes

Adapted from I am mommy

1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 large egg
¾ cup buttermilk
¼ cup sour cream
1 teaspoon red food coloring (or more if you want them more red!)
2 teaspoons vanilla extract
Combine all dry ingredients in a large bowl and set aside. In a separate bowl, whisk together the egg, buttermilk, sour cream, food coloring and vanilla. Add wet ingredients to dry, and mix just until combined.
Pour about 1/3 cup onto medium/high griddle and lightly brown on both sides.

Green Smoothie

2 cups baby spinach
1 banana (frozen for that creamy ice cream effect)
1 cup strawberries
About a cup of water, or just enough to blend to desired consistency
Raw agave, honey or stevia to sweeten
Blend and pour

Blueberry Oatmeal Bars (With Spinach)

Created by Jessica Seinfeld

• 2 cups old-fashioned oats
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup Balance trans-fat-free soft tub margarine spread , chilled
• 1 cup low-sugar blueberry preserves
• 1/2 cup spinach puree

Directions

Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.

In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.

Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.

Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

Meanwhile, mix the preserves with the spinach puree in a small bowl.

Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20

Pancakes (with Sweet Potato)

Created by Jessica Seinfeld

• 1 cup water
• 1/2 cup sweet potato puree
• 1/4 teaspoon cinnamon or pumpkin pie spice (optional)
• 1 cup pancake mix
• Nonstick cooking spray
• 1 tablespoon canola or vegetable oil
• Pure maple syrup , for serving

Directions

In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy.

Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.

Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

Scrambled Eggs (with Cauliflower)

Created by Jessica Seinfeld

• 2 large eggs
• 4 large egg whites
• 1/4 cup reduced-fat sour cream
• 1/2 cup cauliflower puree
• 2 tablespoons grated Parmesan
• Pinch of salt
• Nonstick cooking spray
• 1 teaspoon olive oil

Directions

In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.

Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.

Super Quick Breakfast Granola Bars

Super Quick Breakfast Granola Bars
(Makes one 9x9 pan of bars)

Ingredients:
2/3 cup butter or margarine
1/2 cup firmly packed soft brown sugar
4 tablespoons golden syrup
3 1/3 cups rolled oats (or a combo of oat and kamut flakes)
1/4 cup ground flax seed
*1/2 cup raisins
*1/4 cup dried cranberries
*1/4 cup dried apricots, chopped

*Or 1 cup total of your favorite dried fruit and or nuts. Try coconut and dried pineapple or dried apple and walnuts! Yum!

Directions:
Grease a small shallow microwave safe 9x9 baking dish. Set aside.

Place the butter or margarine, sugar, and golden syrup in a microwave safe bowl and cook on high power for 1 to 2 minutes, or until butter or margarine is melted. Stir in the oats, raisins, cranberries and apricots and mix well.

Press mixture into dish. Cook on high power for about 5 - 6 minutes or until the centre is bubbling. Allow to cool a little then press down more with the back of a spatula. Place in fridge 2 - 3 hours. Once fully cooled, cut into squares. Store in fridge for up to 2 weeks.

From Mama Manifesto

Oatmeal Chocolate Breakfast Cookies

I haven't tried this yet, but it looks delicious.

Oatmeal Chocolate Breakfast Cookies

From The Tasty Kitchen

• ½ cups Egg Whites
• ½ whole Banana, Smashed
• 5 ounces, weight Plain Nonfat Yogurt
• 1 Tablespoon Unsweetened Apple Sauce
• 2 Tablespoons Water
• 2 cups Old Fashioned Rolled Oats
• 1 cup Whole Wheat Flour
• 1 cup Chocolate Protein Powder
• 1 cup Sugar Or Sugar Substitute (like Splenda)
• ½ teaspoons Salt
• ½ Tablespoons Baking Soda
• 1 Tablespoon Baking Powder
• 2 Tablespoons Unsweetened Cocoa Powder
• ¼ cups Unsweetened Flaked Coconut
• ¼ cups Flaxseed (optional)

Preheat oven to 375 degrees and spray cookie sheet with nonstick cooking spray.

Mix wet ingredients (egg whites, banana, yogurt, applesauce, and water) with a spoon in a large bowl. No mixer required for this recipe!

Mix the rest of the ingredients together in a separate bowl and then add the dry mixture into the wet mixture. Mix with a spoon until combined.

Drop very large spoonfuls onto the cookie sheet and bake 8 minutes. I make mine about the size of my hand so that they’re perfect “meal” size cookies.

Let the cookies set on the cookie sheet for a minute and then transfer to a cooling rack.

Note: After the cookies cool, you can individually wrap the cookies in plastic wrap and stick them in the freezer. Then pull one out in the evening and grab it on your way out the door the next morning. These are the perfect grab-and-go healthy breakfast!

Mimic Strawberry Topper

I didn't measure so I'm just making this up

1/2c milk (you can use soy)
1/2 c plain or vanilla yogurt
2 T peanut butter
3/4 c frozen strawberries
1/4 c granola
maybe some ice if you want it thicker
Optional- handful of spinach (you won't taste it)
Optional- Protein Powder

Mix in blender. Serve with granola and sliced banana.

Blueberry Yogurt Smoothie

Ingredients:

• 1 medium banana, cut into 4 pieces
• 2 cups fresh/frozen blueberries
• 1 1/2 cups nonfat milk
• 2/3 cup lowfat, plain yogurt
• 2 tablespoons honey
• 4 ice cubes

Directions:

1. Place all the ingredients in the jar of a blender in order listed. Cover and set on Liquefy and blend until smooth and creamy, about 40 seconds.

Apple Bran Muffins

(This recipe yields 12 servings)
Ingredients:

• 1 and 1/4 cup wheat bran
• 1 large tart apple - peeled/cored and chopped into small pieces (should equal about 1 cup)
• 1 cup raisins (optional but strongly recommended)
• 2 large eggs
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup pure maple syrup
• 1/3 cup low-fat milk
• 1/4 cup butter
• 2 Tbsp
  
  honey
• 2 and 1/2 teaspoons baking powder
• 3/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
  

Directions:

1. Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, sift together the bran, both flours, baking powder, nutmeg salt and cloves. Cut in the butter by hand until the texture is like wet-sand.
4. In a seperate bowl, beat the eggs. Add the milk, maple syrup and honey. Mix well.
5. Add wet ingredients to dry ingredients and mix until just combined and moistened.
6. Fold in apple pieces and raisins.
7. Spoon batter into prepared muffin cups, filling each about 2/3 full.
8. Sprinkle topping evenly over the muffins.
9. Bake for 20 to 25 minutes or until tops begin to split. If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done.

Pumpkin Pancakes

From Allrecipes
Makes 12 pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar (I left this out...)

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

I ate mine with some apples and syrup. Yum!

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Easy Cinnamon Roll Muffins

Baking Bites

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping

2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom

Icing
1 cup powdered sugar
1-2 tbsp milk or cream

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.

Oatmeal (with Pumpkin)

• 1 cup nonfat (skim milk)
• 1/4 cup firmly packed light or dark brown sugar
• 1/4 cup canned pumpkin or sweet potato puree
  
• 1 teaspoon pure vanilla extract (optional)
• 1/4 teaspoon cinnamon or pumpkin pie spice (I used cinnamon and nutmeg)
• 1 cup old-fashioned oats
• 2 teaspoons natural peanut butter (optional)
• Dried fruit and nuts (optional)
• Pure maple syrup, for serving (optional)
  

1. In a small saucepan, combine the milk, sugar, pumpkin, vanilla, and if using, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in peanut butter, if using.

2. Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve warm with maple syrup.

By Jessica Seinfeld from Deceptively Delicious