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Raspberry and Nectarine Sorbet

Oh my goodness friends. I think you may be to the point of, “Enough with the raspberries!” But this year, they just keep coming and I’m beyond grateful for the harvest and all I have created using them. If you have missed it, you can check out regular raspberry jam, raspberry cherry jam, and raspberry jalapeño jam by clicking their links. Now, it’s raspberry and nectarine sorbet. Let me tell you, it’s a heavenly summertime treat. 

As a long distance runner (Training for my 5th marathon this summer!), I need a snack that will provide a quick refuel but will also cool me down when I get done with a long run. These little guys have been the answer to that need. I have been known to make a training partner’s stomachs growl as I describe raspberry and nectarine sorbet as we near mile 20. Sorry, not sorry, right? 

Beyond myself, my kids love sorbet and will default to that even at the best ice cream shops. But I also love being able to control the amount of sugar they consume, and while this does still have some added sugar, it is far less than I have seen in a number of recipes. You can cut it even further if you care to, which I do from time to time.

The color alone brings me immense joy. It is simply summer in a jar. Even in the bitter cold of Wisconsin winters, I crave little jars of sorbet to bring back that “sunburned lips and summer” feeling. I hope you enjoy these jars of sunshine as much as my family does! 

PS…Don’t have raspberries or nectarines? I have such good news! This recipe is totally moldable to your favorite flavor combination. Ultimately, you will need 4 cups of chopped soft fruit. Think berries, peaches, nectarines, etc. 

Your Ingredients for Raspberry Nectarine Sorbet

  • 2 cups raspberries
  • 2 cups diced nectarines, about 2 nectarines
  • ½ cup orange juice
  • 2 tablespoons lemon juice 
  • ¼ – ½ cup sugar 

Your steps to Sorbet

Combine fruit. Use a blender or immersion blender to break fruit down. I use an immersion blender and blend right in the kettle I will be heating them in. Add remaining ingredients. Use the immersion blender to mix everything together once more. Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often. Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid. I generally wait overnight.

Once fully frozen, remove and allow to sit at room temperature for 5 minutes. This will make it easier to remove the sorbet. Working in small batches, puree frozen sorbet. There are lots of options for this. You can use a blender, a food processor, or an immersion blender. I dig the immersion blender because clean up is so easy. Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. I like to use 4 ounce jelly jars for ½ cup servings ready to go! Be sure to label and return to the freezer until you’re ready to enjoy them! 

I just love the color!
Blend it up right in the kettle!
Pour it up!
There are a few chunks. That’s okay, we have a second blend!
Getting prepared to blend again!
Second blending.
1/2 cup containers are perfect.
But first a bowl for myself!

A few notes

When I initially found this recipe, I wanted to cut the second blending of the sorbet. It is critical to complete if you want fluffy sorbet that you remember from childhood. It’s worth the extra step. Don’t skip it! 

I did love this with freshly picked raspberries so feel free to mix it up in terms of fruit. Ultimately, you need 4 cups of chopped/crushed fruit so let your taste buds do the work here. 

Looking for an adult version? I found that adding ½ cup of lime twisted gin was a delight to the raspberry sorbet! Be mindful of how much alcohol you add as it will affect the ability of the sorbet to freeze. 

Have a sweeter tooth? The recipe originally calls for 2 cups of sugar. Feel free to add more to suit your own tastes. I think the fruit flavor is great the way it is and doesn’t need the extra sugar. 

Hoping to use some of the tools I love for creating these? Here’s the link for the 4 ounce jelly jars I used as well as an immersion blender. Seriously, the immersion blender is an underrated tool in the kitchen and it hardly takes up any storage space! If you don’t have one yet, I highly recommend investing. You’ll thank me! 

Raspberry and Nectarine Sorbet

A "Summer in a jar" treat no matter the time of year
Print Recipe
Prep Time 30 minutes
Freeze Time 4 hours
Course Dessert
Cuisine Canning
Servings 6 1/2 cup servings

Equipment

Ingredients
  

  • 2 cups raspberries
  • 2 cups nectarines diced
  • ½ cup orange juice
  • 2 tablespoons lemon juice
  • ¼-½ cup sugar to taste

Instructions
 

  • Combine fruit.
  • Use a blender or immersion blender to break fruit down into a puree.
  • Add remaining ingredients. Blend once more to fully break down the fruit and incorporate added ingredients.
  • Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often.
  • Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid.
  • Once fully frozen, remove and allow to sit at room temperature for 5-10 minutes to make it easier to remove from pan. Working in small batches, puree frozen sorbet using food processor, blender or immersion blender.
  • Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. Label and return to freezer if not enjoying immediately.

Notes

This recipe works for any soft fruit so feel free to combine strawberries, blueberries, peaches, the options are endless! 
You may be tempted to skip the second blend step. Don’t! It’s critical for the sorbet to be fluffy, just the way you remember it. 
Keyword nectarines, Raspberry, sorbet, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Raspberry Cherry Jam

We are knee deep into berry season around our garden. The red and black raspberries are in full force. The blueberries are starting, and I just stripped the gooseberries and the naking cherries (which are super versatile! Learn more by clicking here!) Normally, the cherries grow in abundance, but with the near drought we have experienced this year, they just didn’t produce as much. That meant we had some to eat, and just a little to process. Enter a beautiful raspberry cherry jam.

Don’t worry if you don’t have access to naking cherries (but seriously, a great plant that is low maintenance with fun tart cherries that grow through zone 3!). Any tart cherry will do. I recommend using fresh red raspberries so the two fruits blend together nicely. I made the mistake of mixing red and black raspberries in a jam once, and let me just say, it looked as though there were some insects I didn’t quite clean out of the berries. Yuck! 

While we are here, I will give you all the information you need to successfully can a batch of jam. However, if you are new to canning, you may likely want to gather additional information. My favorite places to learn more are The Ball’s Book of Canning or the National Center for Home Food Preservation. 

Your Supplies

This recipe will result in approximately nine 8 ounce jelly jars. Be sure you have rings and lids for them.

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

Your Ingredients

  • 4 cups raspberries (If frozen, measure first. Then thaw)
  • 1 ½ cups pitted tart cherries
  • 4 cups sugar 
  • 6 tablespoons powdered pectin 
  • ¼ teaspoon butter, optional

Your Steps to Raspberry Cherry Jam

Begin by measuring out your sugar in a large bowl and set aside. It’s important to have all your ingredients prepared before beginning the canning process so don’t skip this step. I also highly recommend reading through the steps more than once before beginning (I know that we are all guilty of flying by the seat of our pants when cooking). 

Fill the canning kettle with enough water that the jars will be covered by at least ½” water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

Now to Create the Raspberry Cherry Jam 

In a large, preferably shallow kettle, smash the raspberries and cherries with a potato masher. Stir in powder pectin. Add butter if desired. It will decrease foaming while the jam is cooking, but is not necessary. The foam isn’t bad. It just makes the jam a little less pretty. 

Heat raspberries and pectin over medium high heat, stirring consistently. Once it is close to a boil, stir constantly until you cannot stir down a rolling boil. On more than one occasion, I have thought I reached this point only to go a little longer and see what a “real rolling boil” looked like. 

Once a rolling boil has been reached, quickly stir in the sugar. I find a strong whisk is helpful to make sure there are no clumps of sugar in the jam. Continue to heat over medium-high heat until a rolling boil is reached again, stirring constantly. Once the roiling boil is reached, time for EXACTLY one minute. Remove from heat. 

Ladle hot jam into jars using the canning funnel, leaving ¼” head space. Wipe rims of the jars as you go, top with a lid, and put on a ring so that it is finger tip tight. Finger tip tight means you know its tight but you aren’t sealing it so much so that it wouln’t leak on it’s side, if that makes sense. (Any leftover jam can go in a small container and get placed in the fridge to be enjoyed immediately)

Place jars in JUST about boiling water bath canner. Place the cover on the kettle and raise heat until a rolling boil is reached. Cook jam for 10 minutes (adjusting for your altitude…under 1000 feet, you’re good. Over? Add 5 minutes for every 1000 feet). Once the time is complete, remove canner from heat and remove the cover. Allow the jam to sit in the canner an additional 5 minutes. Then remove and place on a towel on the counter. 

  • Measure the raspberries and pit the cherries
  • Get everything measured ahead of time!
  • Cook it up!
  • Ladle it in!
  • Look at that beautiful jam!

Afterward

Listen for the ping as the jars seal and just let them be for 24 hours. I know it will be hard to let them be because you’ll be so proud, but it’s recommended to make sure you get a good seal. Any jars that do not seal can be refrigerated and enjoyed right away. Note: It is recommended to store canned goods with their rings removed so that you can know if a false seal occurs. I generally just loosen them as loose as they can go. 

Looking for other canning and preserving recipes? Check out my page below!

Canning and Preserving

Raspberry Cherry Jam

The flavor of summer in a jar: raspberries and cherries, oh my!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Canning

Equipment

Ingredients
  

  • 4 cups raspberries
  • 1 ½ cups pitted cherries
  • 4 cups sugar
  • ¼ teaspoon butter optional
  • 4 ½ tablespoons powder pectin

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
  • Measure out sugar. Set aside.
  • Place the raspberries and cherries in a large, non reactive kettle. Crush them with potato masher. Add ¼ teaspoon of butter, if desired, to reduce foaming.
  • Sprinkle and stir in the pectin. Cook over high heat until a rolling boil is reached, stirring consistently.
  • Once a rolling boil is reached, slowly stir in sugar.
  • Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
  • Ladle jam into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes.
  • Once the jam is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

Notes

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, Jalapeño, Jam, Jam Recipes, Raspberry
Tried this recipe?Let us know how it was!

Jess1 Comment

Red Currant and Lemon Muffins

A crazy amount of years ago, I was at a farmer’s market and tasted a small red berry. It was tart and delicious. I promptly brought a container. I remember loving them so much. What I don’t remember, however, is what type of berry they were. I was sure they were gooseberries, so I bought some bushes. Nope, not it. Then I was sure they had to have been currants. I planted a few bushes of currants, and now that they have come to fruition (haha, see what I did there? Fruition? Fruit. I am not that witty), I am still not sure that was it. So who knows what fruit I loved. But what I know is that I now have currant bushes and with them, I have created these beautifully light and sweet-tart red currant and lemon muffins. 

I developed this recipe by tweaking and adjusting my favorite strawberry bread. You can find that bread by clicking here. These muffins started as currant, but screamed for some lemon zest. I dropped the cinnamon in the strawberry bread and adjusted the moisture just a little bit. 

I hope you enjoy them as much as my family and I did. They were a delight to enjoy over the Fourth of July and bring me joy with a perfectly creatd cup of coffee. (I mean, is there much better than a well baked breakfast sweet with a cup of coffee? I think not.)

Your Ingredients

  • ½ cup butter, softened
  • ½ cup white sugar
  • ¼ cup brown sugar, packed
  • 1 teaspoon vanilla
  • 2 eggs
  • ¾ cup Vanilla Greek yogurt (I dig Oikos Triple Zero Yogurt for zero added sugar)
  • Zest of one large lemon
  • 1 ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt 
  • 1 cup currants

Your Steps to Red Currant and Lemon Currant Muffins

Preheat the oven to 350 degrees F. Prepare 12-16 muffin wells by spraying with nonstick cooking spray. 

In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy. Add vanilla. Mix in eggs one at a time. Whisk in yogurt and lemon zest until well combined. Combine flour, baking powder, baking soda, and salt. Mix until just blended in. Fold in currants. 

Divide the batter among the 12-15 muffin cups, filling about 3/4 of the way full. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these are best served warm with a cup of coffee.

  • Cream it up. Don’t quit early!
  • Eggs and vanilla.
  • Add that yogurt for the extra moisture!
  • And some lemon zest!
  • Aren’t they such a pretty ruby red?
  • It’s baking time!
  • Dang good!

Looking for other great baking recipes? Check out my baking page by clicking the button below!

Baking

Red Currant and Lemon Muffins

The zest of lemon and tartness of currants combine to make a red currant and lemon muffins that are moist and full of pockets of delight!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 15 muffins

Ingredients
  

  • ½ cup butter softened
  • ½ cup white sugar
  • ¼ cup brown sugar packed
  • 1 teaspoon vanilla
  • 2 eggs
  • ¾ cup Vanilla Greek yogurt
  • Zest of one large lemon
  • 1 ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup currants

Instructions
 

  • Preheat the oven to 350 degrees F. Prepare 12-16 muffin wells by spraying with nonstick cooking spray.
  • In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy.
  • Add vanilla. Mix in eggs one at a time.
  • Whisk in yogurt and lemon zest until well combined.
  • Combine flour, baking powder, baking soda, and salt. Mix until just blended in.
  • Fold in currants.
  • Scoop batter into the muffin tins, filling the wells ¾ of the way full.
  • Bake at 350 degrees for 20-25 minutes, until baked through.
Keyword currant muffins, currants, lemon, muffins
Tried this recipe?Let us know how it was!

JessLeave a comment

Razzle Dazzle Raspberry Jam

That’s our pet name for “my” raspberries. The red raspberries. I love red raspberries with my entire soul and there isn’t much better than fresh from the kettle razzle dazzle raspberry jam. Put that on freshly baked sourdough bread and guys, my taste buds sing. 

I have a long history with raspberries. Some of my earliest memories are going to scout for deer hunting areas with my dad, containers in tow, harvesting wild raspberries along the hidden dirt road. I always had a rule that I couldn’t try one until I finished harvesting. If I broke that rule, I was sure I would eat ALLL the berries. I still try to follow that silly rule to this day. 

Raspberries are also a favorite fruit of my grandma’s, who is quite possibly my biggest cheerleader and closest relative. For so many holidays, She would bake schaum torte (apparently a specialty in Wisconsin! I never knew! Check it out here!), and we topped it with raspberries. Needless to say, it was the dessert I always chose growing up. 

Now, I have a larger than life patch of raspberries that are my babies. I find it almost meditative to harvest them alone and silently. Weaving and ducking through the leaves to make sure I don’t miss a ripe berry. And that patch? It produces like none other. That means I eat a ton. Freeze a ton. And oh my gosh, the jam! I do both this razzle dazzle raspberry jam. I also do a raspberry jalapeño jam for a little fun. You can find it by clicking here if you need a little kick! 

For now, let’s get canning some beautiful raspberry jam! Oh quick…

New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂 

Your Ingredients:

  • 8 cups fresh or frozen raspberries (If frozen, measure first. Then thaw)
  • 7 cups sugar
  • 1 box powder pectin 
  • ¼ teaspoon butter (optional)

Your Supplies

This recipe will result in approximately nine 8 ounce jelly jars. Be sure you have rings and lids for them.

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use if you go that route. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

Your Steps to Razzle Dazzle Raspberry Jam

Begin by measuring out your sugar in a large bowl and set aside. It’s important to have all your ingredients prepared before beginning the canning process so don’t skip this step. 

Fill the canning kettle with enough water that the jars will be covered by at least ½” water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked on the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm so that when you fill them to prevent breaking. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

Now to create the jam

In a large, preferably shallow kettle, smash the raspberries with a potato masher. Stir in powder pectin. Add butter if desired. It will decrease foaming while the jam is cooking, but is not necessary. The foam isn’t bad. It just makes the jam a little less pretty. 

Heat raspberries and pectin over medium high heat, stirring consistently. Once it is close to a boil, stir constantly until you cannot stir down a rolling boil. On more than one occasion, I have thought I reached this point only to go a little longer and see what a “real rolling boil” looked like. 

Once a rolling boil has been reached, quickly stir in the sugar. I find a strong whisk is helpful to make sure there are no clumps of sugar in the jam. Continue to heat over medium-high heat until a rolling boil is reached again, stirring constantly. Once the roiling boil is reached, time for EXACTLY one minute. Remove from heat. 

Ladle hot jam into jars using the canning funnel, leaving ¼” head space. Wipe rims of the jars as you go, top with a lid, and put on a ring so that it is finger tip tight. Finger tip tight means you know its tight but you aren’t sealing it so much so that it wouln’t leak on it’s side, if that makes sense. (Any leftover jam can go in a small container and get placed in the fridge to be enjoyed immediately)

Place jars in JUST about boiling water bath canner. Cover and raise heat until a rolling boil is reached. Cook jam for 10 minutes (adjusting for your altitude…under 1000 feet, you’re good. Over? Add 5 minutes for every 1000 feet). Once the time is complete, remove canner from heat and remove the cover. Allow the jam to sit in the canner an additional 5 minutes. Then remove and place on a towel on the counter. 

Afterward…

Listen for the ping as the jars seal and just let them be for 24 hours. I know it will be hard to let them be because you’ll be so proud, but it’s recommended to make sure you get a good seal. Any jars that do not seal can be refrigerated and enjoyed right away. Note: It is recommended to store canned goods with their rings removed so that you can know if a false seal occurs. I generally just loosen them as loose as they can go. 

Gather the raspberries.
Mash them up!
Stir in the sugar!
Ladle it in!
Isn’t it beautiful?
And you must lick out the pot!
Messy and so tasty!

Raspberry Jam

The flavor of summer in a jar ready for your next breakfast or peanut butter and jelly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Canning
Servings 12

Equipment

Ingredients
  

  • 8 cups raspberries
  • 6 cups sugar
  • ¼ teaspoon butter optional
  • 1 box powder pectin

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
  • Measure out sugar. Set aside.
  • Place the raspberries in a large, non reactive kettle. Crush them with potato masher. Add ¼ teaspoon of butter, if desired, to reduce foaming.
  • Sprinkle and stir in the pectin. Cook over high heat until a rolling boil is reached, stirring consistently.
  • Once a rolling boil is reached, slowly stir in sugar.
  • Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
  • Ladle jelly into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes.
  • Once the jelly is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

Notes

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, Jam, Jam Recipes, raspberries, Raspberry, raspberry jam, raspberry recipes
Tried this recipe?Let us know how it was!

Looking for other Raspberry Recipes?

Check out some of my favorites below!

Jess1 Comment

Fudge Brownies

As a high school teacher, I get invited to a lot of graduation parties. That equals all the arrays of food from walking tacos to pulled pork to catered pasta. It also means cake, or if I am lucky brownies or Rice Krispy treats. Gosh, I am a sucker for either of those and I get excited when the parties have them. This is my take on a quick made from scratch fudge brownies. 

You see, my daughter doesn’t fall far from the tree and when it was her birthday, she asked for mama to bake homemade brownies. I love a good black bean brownie, but she didn’t want the “healthy” ones. Well, her brother didn’t want the healthy ones, and if you have kids, you know. If you don’t, perhaps you were once a sibling who always did what you could to convince your brother or sister to cave to your wims. Either way, black bean brownies weren’t happening. 

And so, these little beauties were born. Simple and delicious. And even a tweak or two to maybe, maybe make them a wee bit healthier. But really, who goes into a brownie trying to be healthy? I don’t know about you, but I am all about a warm fudge brownie with a little vanilla ice cream. Maybe it’s the result of working at a beloved drive in for years. Maybe it’s just because it’s darn good. We will never know. 

So if you are a sucker for brownies like I am, let’s get baking friends. You’ll have warm, wonderful fudge brownies in under 40 minutes. 

Your Ingredients

  • ½ cup coconut oil 
  • 3 ounces semisweet chocolate 
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 3 eggs
  • ½ cup + 2 tablespoons whole wheat flour (all purpose would work too!) (Check the whole wheat flour from Sunrise Flour Mill. It’s amazing!)
  • ¼ cup cocoa powder
  • 1 teaspoon salt 

Your Steps

Preheat the oven to 350 degrees. Prepare a 9×9 baking dish by spraying with non stick cooking spray. 

Add chocolate to a microwave safe bowl. Microwave in 30 second increments, stirring in between. Add the coconut oil after 1 minute and melt as well. Stir until well combined. Mix in  brown sugar and vanilla. Allow to cool slightly before whisking in eggs. 

Add flour, cocoa powder, and salt. Mix until just combined. If you are an extra chocolate lover, you could totally add ¼ cup of chocolate chips here as well. 

Pour brownie batter into prepared pan. Bake in the middle of your oven for 23-27 minutes, until a toothpick inserted in the center comes out clean. 

And if I may recommend, slice a warm brownie (okay, wait just a little bit) and add just a small scoop of plain vanilla ice cream. And maybe some chopped peanuts? I mean, how can that be bad?! 

Enjoy! 

  • Little chocolate. Little coconut oil.
  • See how smooth? Add the sugar and vanilla.
  • Then some eggs!
  • I refuse to dirty another bowl for dry ingredients.
  • Let’s get our bake on!
  • My guilty pleasure!

Looking for other baked goodies to try? Check out my baking page by clicking below!

Baking

Fudge Brownies

Eight simple ingredients come together in these quick from scratch fudge brownies that are sure to bring smiles to the whole family!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 16 brownies

Ingredients
  

  • ½ cup coconut oil
  • 3 ounces semisweet chocolate
  • 1 cup brown sugar packed
  • 2 teaspoons vanilla
  • 3 eggs
  • ½ cup + 2 tablespoons whole wheat flour all purpose would work too!
  • ¼ cup cocoa powder
  • 1 teaspoon salt

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9×9 baking dish by spraying with non stick cooking spray.
  • Add chocolate to a microwave safe bowl. Microwave in 30 second increments, stirring in between. Add the coconut oil after 1 minute and melt as well. Stir until well combined. Mix in brown sugar and vanilla. Allow to cool slightly before whisking in eggs.
  • Add flour, cocoa powder, and salt. Mix until just combined.
  • Pour brownie batter into prepared pan. Bake in the middle of your oven for 23-27 minutes, until a toothpick inserted in the center comes out clean.

Notes

Feel free to add in extra surprises for the brownies: 1/2 cup chocolate chips, chocolate chunks, or even walnuts would be great! 
Keyword brownies, chocolate, dessert
Tried this recipe?Let us know how it was!

JessLeave a comment

Banana Oat Muffins

I have an eleven year old boy this summer. If you have ever had an eleven year old, you know this means he’s eating CONSTANTLY. We try to encourage healthy foods for his forever snacking, and generally begin our sentences with “have a banana or a string cheese.” Then he eats three of them. What’s a mom to do? This also means we buy bananas in bulk. Most of the time we are making second trips to the grocery store for more. But sometimes we end up with some overly ripe ones. When that happens, I make banana bread, banana ice cream, or banana oat muffins. 

This banana oat muffin recipe is everything you would hope for. They are beautifully dense. Perfectly sweet using maple syrup for the sweetener. They have texture and the right amount of chocolate chips to make anyone happy. And friends, it’s gluten free to boot. It’s full of good for you ingredients and only two tablespoons of oil. How can you go wrong, right? 

These muffins will pair great with your coffee in the morning, as a mid morning snack to get you to lunch time or for a guilt free dessert (although I totally believe in not feeling bad about dessert, but that’s another story for another time). I’m excited for you to give them a try and share them with your littles or your bigs or better yet, keep them to yourself. (You did hear I have an eleven year old right? I have to start hiding my favorite foods and treats from him!) 

Let’s get baking some banana oat muffins

YOUR INGREDIENTS FOR THE BANANA Oat Muffins

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup real maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4 mini chocolate chips

Your Steps to the banana Oat Muffins

First, preheat the oven to 350 degrees. Prepare a 12 muffin tin with non stick cooking spray. Then measure out and combine:

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup real maple syrup

Once mixed, stir in the oat mixture until just combined. Finally, fold in the melted coconut oil and 1/4 cup mini chocolate chips. Fill each muffin using a 1/4 cup measuring cup. Bake for 22-25 minutes, until cooked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try!

Blitz in the food processor
A pastry cutter–the best banana masher!
Blend the oats and bananas
Check that texture and color!

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

Banana Oat Muffins

Simple wholesome ingredients come together with a food processor to make these gluten free and perfectly sweet banana oat muffins
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 bananas very ripe
  • 2 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil melted
  • 1/4 cup mini chocolate chips

Instructions
 

  • Preheat oven to 350° F. Prepare a muffin tin by spraying with non-stick cooking spray.
  • Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
  • In a large bowl, mash bananas. Add honey and eggs. Mix well.
  • Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
  • Place about 1/4 cup batter in each cup. Bake for 22-25 minutes, until cooked through
Keyword Banana Bread, Breakfast, Gluten Free
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JessLeave a comment

Easy Breakfast Tortilla Bake

I believe so many great recipes get created out of necessity or the cleaning of the fridge. A cook looks through the pantry, sees the ingredients they have on hand and simply create. Or perhaps they have a recipe in mind, but forgot to pick up an item or two so they create on the fly. This breakfast tortilla bake is a product of both of these. I couldn’t believe just how good it turned out! 

Most breakfast bakes make huge cake pans worth of food. Too much for most  families unless you are cooking for a huge crowd. The recipes I have also often start with crescent rolls. I don’t mind them, but sometimes I struggle with getting it cooked all the way through. The crescent rolls can also make the bake a little heavy. The tortillas in this bake help lighten it up a little. 

We are a family of four and this was perfect for us with guests of another family four. It cooked up quick, had just a few dirty dishes, and everyone cleaned their plates. Hey, and notice that I snuck a few vegetables in too (you wouldn’t expect anything less from me, would you?!). Let’s get cooking! 

Your Ingredients for a Breakfast Tortilla Bake

  • 4 round flour tortillas (10 inches)
  • 1 pound ground breakfast sausage 
  • 1 ½ tablespoon olive oil 
  • ½ cup diced onion 
  • 1 cup diced sweet peppers (any color) 
  • ½ cup diced button mushrooms
  • 1 teaspoon minced garlic
  • ½ teaspoon pepper 
  • 3 cups frozen shredded hash browns
  • 8 eggs
  • ¼ cup milk 
  • ¼ teaspoon each of: pepper, salt, onion powder, paprika 
  • 1 ½ cups shredded cheese
  • 3 green onions, thinly sliced

Your Steps to Breakfast Tortilla Bake 

Preheat the oven to 350 degrees. Line a shallow 2 ½ quart casserole dish with 2 of the flour tortillas. Add ½ tablespoon olive oil to a deep saute pan. Heat over medium-high heat. Once hot, add breakfast sausage. Break apart and brown until just cooked. Remove from the pan, but leave the oil. 

Add diced peppers, onions, and garlic. Cook over medium heat until softened, about 6 minutes. While the peppers are cooking, thaw the hash browns in the microwave on the defrost setting. Add hashbrowns to softened peppers and onions. Cook for 5-10 minutes, until they are cooked through and hot, but not browned. 

Remove peppers and hash browns from the pan. If enough oil remains, great. If not, add ½-1 more tablespoons of oil to grease the pan for the eggs. Whisk eggs, milk and pepper, salt, onion powder, and paprika. Add to a hot pan and scramble the eggs. Cook until JUST cooked through. Leave them with more moisture than not. Remove from the pan. 

Layer sausage, hash browns and peppers, and eggs in the casserole dish. Add ½-¾ cup cheese. Top with remaining tortillas. Layer sausage, hash browns and peppers, and eggs once more. Top with remaining cheese and sliced green onions. 

Bake, uncovered, for 35-40 minutes, until cheese is melted. Serve it up!

  • Browned sausage!
  • I just love a cutting board picture!
  • Soften up the vegetables…
  • and then stir in the hash browns.
  • Time to layer it up!
  • Layer one!
  • Layer two plus all the cheese!
  • Baked…
  • and ready to dig in!

Looking for some other breakfast inspiration? Check out my cooking or baking page by clicking the buttons below:

Cooking
Baking

Easy Breakfast Tortilla Bake

Breakfast sausage, hash browns, eggs, and tortillas form the base of this simple breakfast bake perfect for a few weekend guests or a large family!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 people

Ingredients
  

  • 4 round flour tortillas 10 inches
  • 1 pound ground breakfast sausage
  • 1 ½ tablespoon olive oil
  • 1 cup diced sweet peppers any color
  • ½ cup diced onion
  • ½ cup diced button mushrooms
  • 1 teaspoon minced garlic
  • ½ teaspoon pepper
  • 3 cups frozen shredded hash browns
  • 8 eggs
  • ¼ cup milk
  • ¼ teaspoon each of: pepper salt, onion powder, paprika
  • 1 ½ cups shredded cheese
  • 3 green onions thinly sliced

Instructions
 

  • Preheat the oven to 350 degrees. Line a shallow 2 ½ quart casserole dish with 2 of the flour tortillas.
  • Add ½ tablespoon olive oil to a deep saute pan. Heat over medium-high heat. Once hot, add breakfast sausage. Break apart and brown until just cooked. Remove from the pan, but leave the oil.
  • Add diced peppers, onions, and garlic. Cook over medium heat until softened, about 6 minutes.
  • While the peppers are cooking, thaw the hash browns in the microwave on the defrost setting. Add hash browns to softened peppers and onions. Cook for 5-10 minutes, until they are cooked through and hot, but not browned.
  • Remove peppers and hash browns from the pan. If enough oil remains, great. If not, add ½-1 more tablespoons of oil to grease the pan for the eggs. Whisk eggs, milk and pepper, salt, onion powder, and paprika. Add to the hot pan and scramble the eggs. Cook until JUST cooked through. Leave them with more moisture than not. Remove from the pan.
  • Layer sausage, hash browns and peppers, and eggs in the casserole dish. Add ½-¾ cup cheese. Top with remaining tortillas. Layer sausage, hash browns and peppers, and eggs once more. Top with remaining cheese and sliced green onions.
  • Bake, uncovered, for 35-40 minutes, until cheese is melted.
Keyword bake, breakfast bake, breakfast casserole, casserole
Tried this recipe?Let us know how it was!

Jess2 Comments

Cherry Almond Glazed Donuts

If you’ve followed me for any length of time, you likely know that I often declare, “I don’t like donuts, but you’ll always get me at a good scone.” I’m changing my tune just a little: “I don’t like donuts besides a beautiful cherry almond glazed cake donut.” 

My family loves donuts. Any stop at Kwik Trip results in a box of glazers coming home with us. They have to count and make sure everyone gets their fair share. This mom isn’t included in the count. I even joined a district where a certain group provides donuts every Thursday. I never took a one. 

Then we were in Door County this last fall and some Door County cherry donuts were calling my name. We bought some and they were heavenly. More recently, Kwik Trip started carrying some plain cherry cake donuts. They were no Door County cherry, but they were dang good. And I knew I had to make my own version.

I generally try to make my versions of recipes healthier. This will not be one of those. These cherry almond glazed donuts are airy and perfectly pink. My son declared them the best donuts he’s ever eaten. I don’t know if that’s true, but I sure know I ate two of them and wanted two more. And I “don’t like donuts.” 

Your ingredients for the cherry almond donuts 

  • 1 cup maraschino cherries, primarily drained and blended with an immersion blender until smooth (save the syrup!) (I love my Kitchen Aid blender!
  • 6 tablespoons butter, melted 
  • 1 tablespoon oil 
  • ¾ cup white sugar 
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ½ teaspoon almond extract 
  • ½ cup Greek yogurt 
  • 2 ¼ cup all purpose flour 
  • 1 ½ teaspoon baking powder 
  • ¾ teaspoon salt 
  • ¾ teaspoon baking soda 
  • additional cherry syrup 

Your ingredients for the cherry glaze 

  • 4 tablespoons butter, softened
  • 2 cups powdered sugar 
  • ¼ cup cherry syrup 
  • 1 teaspoon vanilla extract 

Your Steps to Cherry Almond donuts 

Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray. 

In a large bowl, combine butter, oil, sugar, eggs, vanilla, almond extract, and yogurt. Whisk until smooth. Stir in blended cherries. In a separate bowl, combine flour, salt, baking soda, and baking powder. Add to wet ingredients and stir until fully incorporated. You may want to add just an additional ½ tablespoon of cherry juice here to amp up the flavor a little more if you’re a guy or gal that gives the batter a taste test. 

Divide the batter among 16 donut cavities, filling ¾ of the way full. Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean). Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack. 

While the donuts finish cooling, mix softened butter, powdered sugar, vanilla, and cherry syrup for a glaze. If you dig a thicker glaze, add a touch more powdered sugar. Dig a thinner glaze? Add more cherry syrup. Whisk until smooth. 

Dip cooled donuts in the glaze. I only did one side, but you can totally flip them to fully coat. If you choose to do both sides, you will need to double the glaze recipe. Best enjoyed within 48 hours of baking, but I bet they won’t last that long! 

  • Gather a cup of mostly drained maraschino cherries
  • Get the wet ingredients together and..
  • whisk until smooth.
  • Stir in some cherries!
  • Look at that pink! Add the dry ingredients!
  • Fill a prepared pan and bake!
  • Get the glaze on!
  • Beautiful, right? They taste even better!

Tools of the Trade

I have a couple tools I love for these donuts. I totally dig my Kitchen Aid Immersion blender for all things. My banana nice cream, you name it. And if you are going to make donuts, you need a good donut pan, right?

Cherry Almond Glazed Donuts

You can't go wrong with the combination of almond and cherry in these light and airy almond cherry glazed donuts that are a cinch to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 20 minutes
Course Breakfast
Cuisine American
Servings 16 donuts

Ingredients
  

Batter Ingredients

  • 1 cup maraschino cherries primarily drained and blended with an immersion blender until smooth (save the syrup)
  • 6 tablespoons butter melted
  • 1 tablespoon oil
  • ¾ cup white sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup Greek yogurt
  • 2 ¼ cup all purpose flour
  • 1 ⅓ teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • additional cherry syrup

Cherry Glaze Ingredients

  • 4 tablespoons butter softened
  • 2 cups powdered sugar
  • ¼ cup cherry syrup from cherries
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray.
  • In a large bowl, combine butter, oil, sugar, eggs, vanilla, almond extract, and yogurt. Whisk until smooth. Stir in blended cherries.
  • In a separate bowl, combine flour, salt, baking soda, and baking powder. Add to wet ingredients and stir until fully incorporated.
  • You may want to add just an additional ½ tablespoon of cherry juice here to amp up the flavor a little more if you’re a guy or gal that gives the batter a taste test.
  • Divide the batter among 16 donut cavities, filling ¾ of the way full. Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean). Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack.
  • While the donuts finish cooling, mix softened butter, powdered sugar, vanilla, and cherry syrup for a glaze. If you dig a thicker glaze, add a touch more powdered sugar. Dig a thinner glaze? Add more cherry syrup. Whisk until smooth.
  • Dip cooled donuts in the glaze. I only did one side, but you can totally flip them to fully coat. If you choose to do both sides, you will need to double the glaze recipe.
Keyword almond, baking, cherry, donuts
Tried this recipe?Let us know how it was!

Jess1 Comment

Italian Sausage and Orzo Soup

At our home, we try to do only one grocery store trip a week. Yes, we may need more bananas or perhaps some milk, but overall, we can make it on one trip. If we haven’t meal planned for the week, this also means we purchase random proteins and roll with them. A few weeks ago, ground Italian sausage was one of those proteins. It’s what I would call a staple at our house. While we don’t always have a plan for it when we purchase it,  I am always down for embracing my Italian roots. For this go around, I put together an Italian Sausage and Orzo Soup, and it’s a winner! 

Honestly, this soup was born from both “We have to use this protein up before it goes bad” and “What else can I combine with this sausage to make a great soup without going shopping?” If you know me, I am also about sneaking in all the vegetables possible…and then pairing a salad with the meal for good measure. It’s how I roll and a joke around our house: “Look at mom, adding MORE vegetables to the meal.” But I promise, no one will be complaining about the vegetables in this Italian Sausage and Orzo Soup because the flavor is just that good. 

Okay, we’ve talked enough. You want to get cooking right? Let’s go! 

Your Ingredients for Italian Sausage and Orzo Soup

  • 1 pound Italian sausage⁠
  • olive oil , about 1/2 to 1 tablespoon
  • 1 cup diced onion⁠
  • 1 cup diced carrot⁠
  • 1/2 teaspoon fennel seed⁠
  • 2 cloves minced garlic
  • t teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper⁠
  • 1 cup chopped frozen spinach⁠
  • 1 can chick peas, rinsed (half of the can pureed)⁠
  • 4 cups chicken or vegetable stock⁠ (I love Orrington Farm’s Chicken Stock. They also make a Vegan option! How cool!)
  • 28 ounces diced tomatoes⁠
  • 1/2 cup dried orzo⁠
  • salt, to taste⁠

Your steps to Great Soup!

In a large dutch oven, heat olive oil. Add Italian sausage and cook until browned. Remove from the pan and set aside. 

Add onion, carrot, garlic, fennel, basil, and oregano. Cook on medium heat until softened, about 8 minutes. Add pureed chick peas, stirring often. Slowly add chicken stock, stirring after each addition. 

Stir in the tomatoes, spinach, and browned sausage. Bring the soup to a boil and add orzo. Cook according to package directions. Allow to cool slightly and serve!⁠

browned sausage
Brown up the sausage…
cut veggies
…and cut up the veggies (my favorite!)
saute
Saute with some seasoning
Looking good!
at chick peas
Get the chick peas to thicken it up!
broth
Before we get to the spinach and orzo…
spinach and orzo
…and after!
Perfection
Let it simmer and you get this glorious, thick soup!

Tools of the Trade

I talk about using a cast iron Dutch oven all the time. I can’t help it, it truly is something I could not live without in my kitchen. Besides a Dutch oven, also talk about the Orrington Farm stock often enough. I always have at least two flavors at home. And now I see they have a vegan option. How cool is that? Finally, I just really dig a flexible cutting board. Those are my favorites, friends! Happy cooking!

Perfection

Italian Sausage and Orzo Soup

Pantry items abound in this veggie-ful soup that is sure to please all the eaters at your house
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 6 people

Equipment

Ingredients
  

  • 1 tablespoon olive oil ⁠
  • 1 pound Italian sausage⁠
  • 1 cup diced onion⁠
  • 1 cup diced carrot⁠
  • 1 teaspoon minced garlic⁠
  • 1/2 teaspoon fennel seed⁠
  • 1/2 teaspoon pepper⁠
  • 1 teaspoon dried basil⁠
  • 1 teaspoon dried oregano⁠
  • 1 cup chopped frozen spinach⁠
  • 1 can chick peas rinsed (half of the can pureed)⁠
  • 4 cups chicken or vegetable stock⁠
  • 28 ounces diced tomatoes⁠
  • 1/2 cup dried orzo⁠
  • salt to taste⁠

Instructions
 

  • In a large dutch oven, heat olive oil. Add Italian sausage and cook until browned. Remove from the pan and set aside.
  • Add onion, carrot, garlic, fennel, basil, and oregano.
  • Cook on medium heat until softened, abut 8 minutes. Add pureed chick peas, stirring often.
  • Slowly add chicken stock, stirring after each add.
  • Stir in the tomatoes, spinach, and browned sausage.
  • Bring the soup to a boil and add orzo. Cook according to package directions.
  • Allow to cool slightly and serve!⁠
Keyword Italian sausage, orzo, soup
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Check out my cooking page for savory inspiration or click below to add a dessert or two!

JessLeave a comment

Banana Nut Baked Oatmeal

Well friends, I jumped on the bandwagon. I had to give the single serving baked oatmeal a try, and boy, I was not disappointed! After looking through a few different recipes, I came up with my own take it. I don’t love chocolate in the morning (after lunch, totally different story), so I went with a banana nut baked oatmeal. Holy…yum. 

If you haven’t noticed or you’re new to my little cozy corner of the Internet (Welcome!), you know I am a fan of a couple things: food from scratch and cooking with what I have on hand. Generally speaking, you won’t find nichy ingredients here, and I think this recipe holds true. 

Rather than buy oat flour, I made my own using my food processor. It’s so simple my friends. Just put some old fashioned oats into your processor and hit blend until your texture is very coarse flour (I use my Kitchen Aid 7 Cup and it’s grand!). I poured a few cups of oats into my mixture, ground them up, and stored them in an air tight container. 

I have a few other recipes that call for ground oats like these simple energy balls or my banana bread, so having some on hand isn’t a bad idea. 

Anywho, banana nut baked oatmeal is quickly becoming my go to breakfast on the weekend when I have a touch more time. That doesn’t mean it isn’t a great weekday breakfast; I am just a fine oiled machine in the morning during the week, and overnight oats are my jam. 

Ready to get mixing and baking? I hope so! Let’s make some banana nut baked oatmeal!

Your Ingredients for Banana Nut Baked Oatmeal

  • ½ banana, mashed
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup 
  • 1 tablespoon flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk 
  • ⅛-¼ teaspoon vanilla extract, optional 

Your Steps to Banana Nut Baked Oatmeal 

Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray. Combine all ingredients in a small bowl, mixing until well combined. Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be. I like it to feel more like a bread than goo-ey, so I shoot for the 20 minute mark. Either way, it’s filling and delicious; something you can feel good about putting into your body. Yum!

  • First, banana.
  • Mash it up!
  • Add the remaining ingredients (I waited on the almond milk)
  • Mix it together and add the almond milk.
  • Pour into the ramekin and bake!
  • Dig in!

Banana Nut Baked Oatmeal

A wholesome, simple breakfast sure to fill your belly with good for you food and make your tastebuds do a little dance!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ½ banana mashed
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup
  • 1 tablespoon flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk
  • ⅛-¼ teaspoon vanilla extract optional

Instructions
 

  • Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray.
  • Combine all ingredients in a small bowl, mixing until well combined.
  • Pour into greased ramekin.
  • Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be.
Keyword baked oatmeal, Banana, banana nut, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment