breakfast Archives · Page 2 of 5 · Jess in the Kitchen

Rhubarb Streusel Muffins

Well, spring has finally arrived in Northern Wisconsin. The trees are blossoming, the bees are buzzing, and the rhubarb and asparagus are pushing up through the ground. I’ll tell you, that makes for one happy food blogger over here. And with the rhubarb coming up, it’s time to bake all the goodies. This year, we started with these delicious and simple Rhubarb Streusel Muffins.

I know the natural combination is sweet strawberry to counter the tartness of the rhubarb. However, the Mr loves rhubarb in all forms, and particularly likes to keep it without the strawberries. What that means is that I worked hard to counter the tartness with just the right amount of sugar without going too heavy as to cover the tartness all together.

These rhubarb streusel muffins fit the bill. They are light and fluffy and the streusel topping gives you the bit of sweetness on the tongue that is just about perfect. You’ll bake up a dozen breakfast treats in no time and everyone will be asking for more!

Let’s get baking!

Your Ingredients

¾ cup whole milk
¼ cup oil
1 large egg
1 teaspoon vanilla
2 cups all purpose flour
6 tablespoons sugar (or ⅜ cup)
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cardamom
1 cup fresh or frozen rhubarb

Streusel Topping

3 tablespoons flour
3 tablespoons packed brown sugar
2 tablespoons firm butter

Your Steps to Rhubarb Streusel Muffins

Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.

In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom. Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb. Divide the batter evenly among the muffin cups.

In a small bowl, combine flour and brown sugar for the streusel topping. Cut the butter into small pieces. Use a pastry blender to cut the butter into the flour and sugar until crumbly. In a pinch, forks or knives can be used. Top each muffin with streusel topping.

Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea.

Rhubarb Streusel Muffins

These rhubarb streusel muffins are delicious baked treat that combine the tartness of rhubarb and the sweetness of that streusel topping! Give them a try!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings muffins

Equipment

Muffin tin

Ingredients

¾ cup whole milk
¼ cup oil
1 large egg
1 teaspoon vanilla
2 cups all purpose flour
6 tablespoons sugar or ⅜ cup
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cardamom
1 cup fresh or frozen rhubarb

Streusel Topping

3 tablespoons flour
3 tablespoons packed brown sugar
2 tablespoons firm butter

Instructions

Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.
In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom.
Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb.
Divide the batter evenly among the muffin cups.
In a small bowl, combine flour and brown sugar. Cut the butter into small pieces.
Use a pastry blender to cut the butter into the flour and sugar until crumbly.
In a pinch, forks or knives can be used. Top each muffin with streusel topping.
Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea.

Keyword Breakfast, breakfast breads, breakfast muffins, Rhubarb, rhubarb muffins, rhubarb recipes

Tried this recipe?Let us know how it was!

Looking for some other sweet treats?

Please check out my Baking page for some delicious treats! Or maybe one of the muffins or breads below will tickle your fancy!

May 23, 2023July 22, 2023

JessLeave a comment

Sweet Potato Muffins

I don’t know about you, but I dig a good muffin. The Mr and I are early risers, which generally means I am a “double breakfast” kind of gal. What can I say, I don’t like being hungry and am a grazer throughout the day. Muffins make a great small first breakfast while I drink my warm lemon water (check out the benefits here!). They are a snack I can feel good about feeding my kiddos too! That is especially true for these delicious sweet potato muffins!

That’s right. Sweet potato muffins. Not something you’ve heard of, right? But I bet you’re intrigued and thinking, “Why haven’t I thought of that before?!” I mean, sweet potatoes are just that, sweet. They are also a nutrient dense vegetable with more potassium than a banana, full of fiber, vitamin A and C, and antioxidants, among so many other things.

You may also be wondering, “But that’s a hard potato. How are we going to add that to a muffin?!” A few kitchen gadgets are going to get us to riced sweet potato and let me tell you, once you have it riced, the possibilities are endless!

The gadgets

Yes, you will need a couple to create these muffins, but I am telling you, once you get started, you’ll use them all the time.

The Spiralizer

My sister gifted me a spiralizer a number of years ago along with the cookbook Inspiralized by Ali Maffucci. The spiralizer is small and handheld so it doesn’t take up much space in my kitchen. Sometimes it’s a bit of hard work, but I don’t mind that when I am working in the kitchen. And seriously, the sweet potato is my favorite to spiral so far!

The Food Processor

I spent the early parts of my adult life thinking I could get by with a small, 2 cup food processor. It’s what my mom had growing up and I figured it was enough. Then one year, my mom (of all people) gifted me this beautiful 7 cup KitchenAid Food Processor and I don’t know how I lived without it for so long.

I use it for making oat flour, pesto, you name it. She is so lovely and I love her so much!

The Sweet Potato Muffin Recipe

But enough about the gadgets I love, it’s time to start cooking! You’ll want to get started by spiralizing 1 medium/large sweet potato. You are looking for about 2 firmly packed cups of spiralized potato. I like to do this over a plate (you’ll see why in a moment!). Then you’re ready to get started!

Your Ingredients

1 large sweet potato, spiralized (2 cups firmly packed)
2 cups old fashioned oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 eggs
1 teaspoon vanilla
2 tablespoons melted butter (coconut oil would be great too!)
¼ cup real maple syrup (or honey)
¼ cup chocolate chips

Your Steps to Sweet Potato Muffins

Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray.

In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created. Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice).

Now I avoid all the extra dishes I can, so the oat flour goes onto the plate the sweet potato was on and cinnamon gets added. You do you!

From here, add the eggs, vanilla, and maple syrup to the mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs). Fold in the oats and cinnamon along with the chocolate chips.

Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week. We like to pop them in the microwave for 15 seconds to warm up the chocolate and make them just perfect with a cup of tea or coffee!

Sweet Potato Muffins

There is something sweet and delicious about these simple sweet potato muffins. Full of nutrient dense ingredients, but still give the vibes of a tasty treat!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Course Breakfast, Dessert

Cuisine American

Servings muffins

Equipment

Ingredients

1 large sweet potato spiralized (2 cups firmly packed)
2 cups old fashioned oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 eggs
1 teaspoon vanilla
2 tablespoons melted butter coconut oil would be great too!
¼ cup real maple syrup or honey
¼ cup chocolate chips

Instructions

Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray.
In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created.
Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice).
From here, add the eggs, vanilla, and maple syrup to a large mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs).
Fold in the oats and cinnamon along with the chocolate chips.
Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week.

Keyword Breakfast, breakfast muffins, clean eating, maple syrup, muffins, nutrient dense, oatmeal, oatmeal flour, sweet potato

Tried this recipe?Let us know how it was!

Other Great recipes for Breakfast

Click here to head to my breakfast breakfast page or check out some favorites below!

April 1, 2023October 11, 2024

JessLeave a comment

No Bake Cornflake Cookies

I have had a certain fondness for no bake cookies since I was little. I hadn’t made them often, but if they were an option at a bake sale or dessert bar, I generally would go for them; as long as there wasn’t a brownie or Rice Krispy treat as an option, of course. Then came the time I needed a no bake cookie, and these beautiful no bake cornflake cookies were the result!

Let me take a step back and explain. But where to start….My big kid has become an avid basketball player, and because of this, he plays 2-3 games most weekends in January and February all around the area. Our town hosts said games soon and the parents of my son’s team were assigned baked goods.

I LOVE baking and making cookies. But…a few weeks ago, my husband was doing some remodeling in our kitchen (yay!) and when he pulled out our range and then put it back, the oven stopped working correctly (booo!) That means for the last three weeks, I have baked exactly two loaves of bread and broiled one dish. Not great news for the baked goods.

Well, I guess this is a great opportunity to work on a no bake cookie recipe, right? And just a few weekends ago, I had purchased a GIANT box of corn flakes for cheesy potatoes. The stars had aligned for some delicious no bake cornflake cookies.

My issue?

In looking at all the recipes I could find, no bake cookies are just full of sugar and corn syrup. I love me some sugar and butter, but I also try to find balance and replace when I can.

My go to replacement for sugar is maple syrup (my family and I started tapping trees a few years ago. Learn about it here!) I was worried it wouldn’t allow the cookies to set, but it worked great! And because the only other real ingredients are corn flakes and peanut butter, I would ALMOST venture to say you could call these breakfast cookies. I mean, I won’t stop you…hehe.

Now let’s get creating! For this recipe, I’ll leave it in small batch format. You can easily double it to get more delicious no bake cookies, but as it is written, this will give you about 20 cookies.

Your Ingredients

½ cup maple syrup
½ cup peanut butter
½ teaspoon vanilla
Nice pinch of salt
2 tablespoons cocoa powder
2-2 ½ cups corn flakes
½ cup finely chopped nuts (optional)

Your Steps to No Bake Cornflake Cookies

Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling.

In a medium saucepan, combine syrup, peanut butter, cocoa powder, and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil. Remove the kettle from the heat and stir in the vanilla, corn flakes and nuts (if using) until well coated, adding more flakes if needed.

Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets. They will stay together better if you give them a little squeeze. Allow to cool until set, about 30-60 minutes. Once set, store in an airtight container.

Peanut butter, cocoa, and maple syrup — Create that lovely chocolate goodness

All the chocolate is melted and ready to go — Create that lovely chocolate goodness

No Bake Cornflake Cookies

Looking for a no bake cookie but want to skip on a bit of the refined sugar? Give this great no bake cornflake cookie a try!

3 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Rest Time 1

Course Cookies, Dessert

Cuisine American

Servings cookies

Ingredients

½ cup maple syrup
½ cup peanut butter
½ teaspoon vanilla
Nice pinch of salt
2 tablespoons cocoa powder
2-2 ½ cups corn flakes
½ cup finely chopped nuts optional

Instructions

Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling.
In a medium saucepan, combine syrup, peanut butter, cocoa powder and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil.
Remove the kettle from the heat and stir in the vanilla, corn flakes, and nuts (if using) until well coated, adding more flakes if needed.
Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets.
Allow to cool until set, about 30 minutes. Once set, store in an airtight container.

Keyword chocolate and peanut butter, chocolate cookies, corn flake cookies, no bake cookies, no bake desserts, peanut butter, quick cookies, quick treats

Tried this recipe?Let us know how it was!

Looking for other sweet treat inspiration?

Head to one of the recipes below or go right to my Baking page!

February 4, 2023April 4, 2023

Jess2 Comments

Sourdough English Muffins

I have been on an English muffin kick. I love the size of them and the flavor is definitely a step above a bagel. They pair so well with a little jam and a piece of ham. We also have our own chickens, so an egg on the side is divine. However, for months, I was buying them because baking them myself and finding a recipe didn’t seem to be the best use of my time. But in the back of my mind, I was thinking, “These aren’t hard to make. And you have sourdough starter. You should make sourdough English muffins.”

I mentally added “make Sourdough English muffins” to my to do list every weekend. Then life happened and I never would get to it. Life of a mom and a teacher and a person who generally is a doer.

Finally, the day came that I had time, but I couldn’t find the recipe I had used one or two other time in the past from Sunrise Flour Mill. I read a few different recipes, tried a few recipes, and then took what I loved from each to develop my own.

And while lots of sourdough recipes have a lot of wait time, I love that you can have English muffins before lunch time with this recipe. Yes, this recipe results in between 2 and 2 ½ dozens muffins, but let me tell you, if you are making six you might as well make thirty. English muffins freeze incredibly well and keep well in the fridge as well.

And I promise, it may seem like this is a long recipe, but it comes together so quick and had minimal work. It’s worth every moment! Let’s start cooking!

Your Ingredients

2 ¼ teaspoon dry active yeast
2 cups milk (warmed)
2 tablespoons sugar
4 tablespoons butter, softened
1 cup sourdough starter
2 eggs
1 tablespoon salt
2 cups whole wheat flour
3-4 cups white flour
Cornmeal, for dusting

Your Steps to Sourdough English Muffins

In a stand mixer, combine milk, dry yeast, and sugar. Allow to sit for 5 minutes to activate the yeast.

Add the sourdough starter, butter (cut into ½ tablespoon pieces), eggs, and salt. Mix until well combined. Slowly add flour, alternating wheat and white, by the ½ cup increments, until it forms a ball. The dough should not be too sticky. That is, you should be able to touch it and not have dough stuck to you.

Allow the mixer to knead the dough for 5 minutes. Form the dough into a ball and put it in a greased bowl. Cover and allow to rest for 1-2 hours, until it has doubled in size.

When the dough has doubled in size, gently punch it down and then form it into another bowl. Remove from the bowl and place on a lightly floured surface. Cut the dough into two portions. Set one aside.

Roll one portion out until approximately ½ inch thick. Cut into discs using a 3 inch biscuit cutter (or a glass if you don’t have one!) Continue to roll out leftovers and cut discs until dough is used up. Do the same with the other portion.

Place discs on baking sheets that have been sprinkled with cornmeal, leaving space for them to rise. Sprinkle the tops with cornmeal as well. Cover with plastic wrap and allow to rise for another hour or so.

Let’s Cook them up!

Preheat an electric griddle to 350 degrees. Leave it ungreased. Transfer discs to the griddle and cook for 5 minutes. Flip muffins. Once all muffins have been flipped, place a light baking sheet on top to keep the flat muffin shape rather than a rounded muffin. Cook an additional 5-7 minutes, until the muffins have reached an internal temperature of 190 degrees.

Store muffins at room temperature for 4-5 days, in the fridge for a few weeks, or freeze them for longer storage. They freeze REALLY well.

Tools of the Trade

Now, I have done English muffins with an electric griddle and without and let me tell you, the griddle is the way to go. You can get them done so much quicker. And I am always surprised how often I want to pull out my biscuit cutter for various things. Definitely a couple tools that are handy to have on hand!

Sourdough English Muffins

Grab that leftover sourdough discard or fresh starter and create these delicious English muffins in no time!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Resting Time 3

Course Breakfast

Cuisine American

Servings dozen

Equipment

Ingredients

2 ¼ teaspoon instant dry yeast
2 cups milk warmed
2 tablespoons sugar
4 tablespoons butter softened
1 cup sourdough starter
2 eggs
1 tablespoon salt
2 cups whole wheat flour
3-4 cups white flour
Cornmeal for dusting

Instructions

In a stand mixer, combine milk, dry yeast, and sugar. Allow to sit for 5 minutes to activate the yeast.
Add the sourdough starter, butter (cut into ½ tablespoon pieces), eggs, and salt. Mix until well combined.
Slowly add flour, alternating wheat and white, by the ½ cup increments, until it forms a ball. The dough should not be too sticky. That is, you should be able to touch it and not have dough stuck to you.
Allow the mixer to knead the dough for 5 minutes. Form the dough into a ball and put it in a greased bowl. Cover and allow to rest for 1-2 hours, until it has doubled in size.
When the dough has doubled in size, gently punch it down and then form it into another bowl. Remove from the bowl and place on a lightly floured surface. Cut the dough into two portions. Set one aside.
Roll one portion out until approximately ½ inch thick. Cut into discs using a 3 inch biscuit cutter (or a glass if you don’t have one!) Continue to roll out leftovers and cut discs until dough is used up. Do the same with the other portion.
Place discs on baking sheets that have been sprinkled with cornmeal, leaving space for them to rise. Sprinkle the tops with cornmeal as well. Cover with plastic wrap and allow to rise for another hour or so.
Preheat an electric griddle to 350 degrees. Leave it ungreased. Transfer discs to the griddle and cook for 5 minutes. Flip muffins.
Once all muffins have been flipped, place a light baking sheet on top to keep the flat muffin shape rather than a rounded muffin. Cook an additional 5-7 minutes, until the muffins have reached an internal temperature of 190 degrees.
Store muffins at room temperature for 4-5 days, in the fridge for a few weeks, or freeze them for longer storage. They freeze REALLY well.

Notes

The recipe can easily be halved, but I wouldn’t. The work to make 2 dozen is just about the same as it is to make 1 dozen and they freeze really well.

Keyword baking, breakast, breakfast breads, English muffins, sourdough, sourdough English muffins

Tried this recipe?Let us know how it was!

Looking for some other breakfast inspiration?

Check out a couple of the posts below or just head right to my breakfast page for more recipes!

January 15, 2023January 15, 2023

JessLeave a comment

Apple Pie Donuts

How is an apple pie donuts recipe created in the last month of the year in Wisconsin? Picture this:

It’s December 20th and my mini me gets to bring a treat to school for the holiday party. All year, she has brought apples for a snack for herself, so she naturally chooses apples (and candy canes) as her treat. So off to the store we go to buy bags of apples for her and her classmates. Then a winter storm hits and school is canceled, canceling her party and leaving us with A LOT of apples.

Don’t get me wrong, my family eats a lot of fruit, but I had JUST finished creating apple sauce with the last of our fall apples and I wasn’t sure what to do with them. Then I spied my donut pan (a gift for the Mr. with a donut cookbook a few Valentine’s Days ago), and got to thinking, “I haven’t played with a donut recipe in a lonnnggg time.”

And that winter storm? It was still going so I had nothing but time on my hands. I set to work.

If you know me, you likely know I live for more simple, from scratch recipes with a healthy twist. I wanted these donuts to have the flavor of apple without a whole lot of chunks of apple in them. So out went some of the butter and oil I usually add and in went applesauce (Healthy and flavor! Big win!). To give a greater apple pie flavor, I amped up the cinnamon and nutmeg. And the frosting? Oh my goodness, it’s the best part. To give an apple flavor, I swapped more applesauce for the milk and it worked SO well. I can’t wait for you to give them a try!

Ready to get baking? Let’s go!

Your Ingredients for Apple Pie Donuts

3 tablespoons butter, melted
½ cup unsweetened applesauce
½ cup packed light brown sugar
¼ cup white sugar
2 large eggs
2 teaspoons vanilla
½ cup plain Greek yogurt (or low sugar vanilla)
2 tablespoons milk
2 ¼ cup flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon salt
½ cup apples, diced finely

Donut Frosting

2 tablespoons butter, softened
1 teaspoon vanilla
3 tablespoons unsweetened applesauce
2 cups powdered sugar

Your Steps to Apple Pie Donuts

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

In a large bowl, combine butter, sugar, eggs, and vanilla. Stir in applesauce, milk, and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients and stir until fully incorporated. Fold in the apples.

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 donut frosting. Using a fork, cream the butter. Add vanilla and mix until combined. Mix in applesauce, still using the fork. Whisk in the powdered sugar with the fork until smooth.

When cool, frost or dip each donut in the frosting. It is a great consistency that you can dip it like a glaze but it will hold up like a frosting. Cover them anyway you choose!

Apple Pie Donuts

Love apple pie? These baked apple pie donuts with a great frosting will give you that warm comforting feeling you get from pie and ice cream!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 16

Course Appetizer, Breakfast, Dessert, Sweets

Cuisine American

Servings donuts

Equipment

Donut Pan

Ingredients

3 tablespoons butter melted
½ cup unsweetened applesauce
½ cup packed light brown sugar
¼ cup white sugar
2 large eggs
2 teaspoons vanilla
½ cup plain Greek yogurt or low sugar vanilla
2 tablespoons milk
2 ¼ cup flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon salt
½ cup apples diced finely

Donut Frosting

2 tablespoons butter softened
1 teaspoon vanilla
3 tablespoons unsweetened applesauce
2 cups powdered sugar

Instructions

Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray.
In a large bowl, combine butter, sugar, eggs, and vanilla. Stir in applesauce, milk and yogurt. Whisk until smooth.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add to wet ingredients and stir until fully incorporated. Fold in the apples
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 donut frosting. Using a fork, cream the butter. Add vanilla and mix until combined. Mix in applesauce, still using the fork. Whisk in the powdered sugar with the fork until smooth.
When cool, frost or dip each donut in the frosting. It is a great consistency that you can dip it like a glaze but it will hold up like a frosting.

Keyword apple and cinnamon, apple pie, apple recipe, apples, baked donuts, Breakfast, donut recipe, donuts

Tried this recipe?Let us know how it was!

LOOKING FOR OTHER GREAT RECIPES?

Check out the delicious breakfast inspiration below or head right to my breakfast page!

December 30, 2022January 27, 2023

JessLeave a comment

Pumpkin Pie Baked Oatmeal

Weekends in the fall are for cozy breakfasts. Warm breakfasts that you can curl your hands around with a cup of coffee and just take in the cool, beautiful weather. At least, that’s what I believe. Most days of the week, I go for overnight oats with Greek yogurt (Grab this recipe here!), but on the weekend, I like to play around with my breakfast a little more and this pumpkin pie baked oatmeal is just the ticket.

I don’t know your story, but I am a mom that lives for the quiet on the weekends. For me, I intentionally wake up before everyone else so I can enjoy my coffee and breakfast with a candle and some Christmas lights (don’t judge!). I love mixing together baked oatmeal to savor while it’s still before dawn. This pumpkin pie baked oatmeal is a single serving dish of deliciousness that mixes up in minutes and bakes in just twenty minutes. I top it with a little Triple Zero Vanilla Greek Yogurt to get those whipped cream vibes without all the sugar. So dang good!

Ready to make your own breakfast? Let’s go!

Your Ingredients for Pumpkin Pie Baked Oatmeal

½ cup quick oats
½ tablespoon ground flaxseed
⅛ teaspoon nutmeg
½ teaspoon cinnamon
Pinch of salt
½ teaspoon baking powder
1 tablespoon maple syrup
⅓ cup unsweetened almond milk (or other milk of your choice)
⅛ teaspoon vanilla
½ cup pumpkin puree (I always roast my own! Learn how here!)
2 tablespoons walnuts (optional)

Your Steps

Preheat the oven to 375 degrees. In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder. Add remaining ingredients and stir well. Pour the mixture into a small round baking dish. Bake for 15-20 minutes, until the top of the oatmeal is solid. Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat!

Mixing the Ingredients — You’ve got your dry.

Pumpkin Pie Baked Oatmeal

A warm and cozy pumpkin pie baked oatmeal is the ticket for a single serving breakfast full of good for you ingredients

Print Recipe Pin Recipe

Prep Time 3

Cook Time 15

Course Breakfast

Cuisine American

Servings

Ingredients

½ cup quick oats
½ tablespoon ground flaxseed
⅛ teaspoon nutmeg
½ teaspoon cinnamon
Pinch of salt
½ teaspoon baking powder
1 tablespoon maple syrup
⅓ cup unsweetened almond milk or other milk of your choice
⅛ teaspoon vanilla
½ cup pumpkin puree
2 tablespoons walnuts optional

Instructions

Preheat the oven to 375 degrees.
In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder.
Add remaining ingredients and stir well. Pour the mixture into a small round baking dish.
Bake for 15-20 minutes, until the top of the oatmeal is solid.
Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat!

Keyword baked oatmeal, Breakfast, oatmeal, pumpkin, pumpkin recipes, single serving

Tried this recipe?Let us know how it was!

Looking for other breakfast inspiration?

Here are a few of my favorites!

October 30, 2022September 23, 2024

JessLeave a comment

Spiced Pumpkin Bread

Are you team pumpkin or team apple in the fall? Hands down, I was team apple for years. Then I slowly shifted. It started when I grew my own pumpkins and subsequently roasted them. I had to bake with them, and once I did that, there was no looking back. At about that same time, I discovered a pumpkin bread I adored. But…it had THREE cups of sugar. Three. I just can’t do that anymore. So this is my take on that bread I adored: a spiced pumpkin bread.

When I bake something I am especially proud of, I share with allll the friends and family. One friend said it had a feeling of spice cake with pumpkin on the finish. The Mr’s best friend grabbed a piece and before I could even ask what he thought, he said, “this is REALLY good.”

I opted to go maple syrup with just a touch of brown sugar for that molasses taste. And the oil? I actually used some rendered lard from our half of a pig we purchased earlier this fall. It got melted/softened and worked like a dream. No lard? No problem, go with some coconut oil or regular oil and it will work just fine.

Ready to start baking? Let’s go!

Your Ingredients

1 ½ cups pumpkin puree (roast your own! It’s incredible!)
2 eggs
¼ cup oil (lard)
⅔ cup maple syrup
2 tablespoons brown sugar
2 cups whole wheat flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon cloves
½ cup chopped nuts, optional

You Steps to Spiced pumpkin Bread

Preheat the oven to 350 degrees. In a large bowl, combine the eggs, oil, maple syrup, and brown sugar. Mix in the pumpkin puree.

Add the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined. Fold in chopped nuts, if desired.

Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Spiced Pumpkin Bread

Home roasted pumpkin with a collection of spices makes the best quick bread. This healthier twist on a spiced pumpkin bread is sure to be a hit!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Course Breakfast

Cuisine American, Bread

Servings slices

Equipment

9×5 Bread Pan

Ingredients

1 ½ cups pumpkin puree
2 eggs
¼ cup oil lard
⅔ cup maple syrup
2 tablespoons brown sugar
2 cups whole wheat flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon cloves
½ cup chopped nuts optional

Instructions

Preheat the oven to 350 degrees.
In a large bowl, combine the eggs, oil, maple syrup, and brown sugar.
Mix in the pumpkin puree.
Add whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined.
Fold in chopped nuts, if desired.
Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Notes

We purchased a half of a hog the last few years, and I always have the lard rendered. It works AMAZINGLY well in baked goods. I melted it about halfway so that it had some soft sold parts yet. No lard? No problem. Coconut oil would work great too!

Keyword healthy breads, maple syrup, pumpkin, pumpkin bread, quick breads

Tried this recipe?Let us know how it was!

Looking for other fun recipes?

Check out any of the ones below and if they don’t tickle your fancy, find lots more on my baking page!

October 22, 2022November 12, 2022

JessLeave a comment

Spiced Zucchini Oatmeal Bread

“Mama! Will you make more chocolate zucchini bread?” That’s what I heard a few weekends back, and while I really love my chocolate zucchini bread recipe (Find it here!) I wanted to skip the chocolate and go for a new recipe; A spiced zucchini oatmeal bread.

The goal? Make a zucchini bread my kids would gobble up while making some healthy swaps. If you’ve been here a while, you know my MO is maple syrup (or honey!) instead of sugar, whole wheat flour rather than white, and oatmeal is so heart-healthy I have to throw it in there!

And while lots of my recipes are gluten-free (because darn it, I care about you, gluten-free friends!), this recipe uses some Sunrise Flour Mill Heritage Wheat Flour. If you are gluten-free, I highly recommend checking out their flour. They are well known in the St. Paul/Minneapolis area for creating heritage wheat that is more digestible. Freaking dang cool, right?

This recipe was a great breakfast for my mini me and mid morning snack for myself. I eat breakfast at 6 am and lunch at 12:20 pm. I don’t know about you, but this girl can not last that long. There is definitely a second breakfast around 9:30 with some form of granola, graham cracker, or bread and a piece of fruit. It’s how this active teacher rolls. But enough about my eating habits, let’s get baking!

Your Ingredients for Spiced Zucchini Oatmeal Bread

¾ cup maple syrup
1 tablespoon vanilla
3 eggs
⅓ cup oil
2 cups whole wheat flour
1 cup old-fashioned oats
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup chocolate chips
½ cup chopped nuts
2 ½ – 3 cups shredded zucchini

Your Steps

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray. Mix maple syrup, vanilla, eggs, and oil in a medium bowl. Whisk until well combined. Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined. Fold in chocolate chips, chopped nuts, and shredded zucchini.

Divide the batter between the two prepared loaf pans. Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.

Spiced Zucchini Oatmeal Bread

Cinnamon, maple syrup, and some oatmeal make this heart healthy zucchini bread a delight while still being kid friendly!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Course Breakfast

Cuisine American

Servings slices

Ingredients

¾ cup maple syrup
1 tablespoon vanilla
3 eggs
⅓ cup oil
2 cups whole wheat flour
1 cup old fashioned oats
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup chocolate chips
½ cup chopped nuts
2 ½ – 3 cups shredded zucchini

Instructions

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray.
In a medium bowl, combine maple syrup, vanilla, eggs, and oil. Whisk until well combined.
Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined.
Fold in chocolate chips, chopped nuts, and shredded zucchini.
Divide the batter between the two prepared loaf pans.
Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.

Keyword Breakfast Bread, chocolate zucchini bread, oatmeal, Quick Bread, whole wheat flour, zucchini, zucchini bread, zucchini recipe

Tried this recipe?Let us know how it was!

Looking for more zucchini recipes?

Check out any of the ideas below!

September 18, 2022October 9, 2022

JessLeave a comment

Coconut and Raisin Spiced Muffins

If you follow me on Instagram or Facebook, you may know that I have a couple of fun foodie groups that I get to be a part of: Around the World in 80 Dishes where we pick a different country every month to cook from and One Book, Three Recipes where we pick a different cookbook off our shelves each month and we cook three recipes from it. This fun coconut and raisin spiced muffins recipe was a child that came from the later challenge.

I had been debating on a few different recipes from one particular book and then turned to a page that had a recipe for coconut bread. I set out to make the recipe, and I found myself saying, “huh…there’s none of this ingredient? Or that one? And yet another? This seems strange.” What I had was some sand-textured ingredients in a bowl. There was no way it was going to create a loaf of bread. A few typos that missed the editor’s desk, I presume.

And so I played with it and was instantly in love with the results. Now, if you’ve been with me for a while, you know that I usually sub maple syrup for sugar and try to give a healthy twist. These coconut and raisin spiced muffins are not that. They are dense, warming, and delicious; totally different from my average fruit muffin. Give them a try!

Your Ingredients

½ cup butter, softened
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
⅔ cup milk
2 ⅓ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon nutmeg
1 teaspoon cinnamon
¾ teaspoon salt
1 cup dried unsweetened coconut
1 cup raisins or other dried fruit (cranberries, cherries, etc)
½ cup chopped nuts

Your Steps to Coconut and Raisin Spiced Cookies

Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them. Combine the butter and brown sugar in a large mixing bowl until light and fluffy. Add eggs, vanilla, and milk.

In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt. Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts. Place the mixture into the prepared tin, filling ¾ of the full.

Bake for 20-24 minutes, until an inserted toothpick comes out clean.

Coconut and Raisin Spiced Muffins

These coconut and raisin spiced muffins are full of texture and flavor, creating a delicious and dense muffin full of warming spices.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings muffins

Equipment

Muffin tin

Ingredients

½ cup butter softened
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
⅔ cup milk
2 ⅓ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon nutmeg
1 teaspoon cinnamon
¾ teaspoon salt
1 cup dried unsweetened coconut
1 cup raisins or other dried fruit cranberries, cherries, etc
½ cup chopped nuts

Instructions

Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them.
Combine the butter and brown sugar in a large mixing bowl until light and fluffy.
Add eggs, vanilla, and milk. Stir until well combined.
In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt.
Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts.
Place the mixture into the prepared tin, filling ¾ of the full.
Bake for 20-24 minutes, until an inserted toothpick comes out clean.

Keyword Breakfast, coconut, coconut muffins, muffins, Quick Bread, raisins, spiced bread

Tried this recipe?Let us know how it was!

Looking for more breakfast Inspiration?

Check out any of the recipes below or just head to my breakfast page for more ideas!

September 10, 2022September 11, 2022

JessLeave a comment

Chocolate Zucchini Bread

Who here has a kiddo who is much more likely to eat something that is chocolatey? *Raises hand.* Who here likes chocolate zucchini bread themselves? *Raises hand again*

I love zucchini bread in all forms, but my big kiddo isn’t a zucchini fan and will complain if it isn’t disguised well. Knowing that we have the intent to send our kids to school with more home lunches this year, I set out to create a chocolate zucchini bread that had some healthier ingredients while still pleasing the 12 year old.

Upon taking it from the oven, he was questioning it. “Zucchini bread, really?” Then he cut himself a warm slice. He smiled and finished it with his eyes closed (the tell-tale sign that I won his tastebuds over). Then he cut another and finally stopped after ⅓ of the loaf was gone. When he and his sister finished the loaf a few days later, he immediately asked me to make more.

I played with the recipe in a few more batches, but the first one was “the one.” The one I will be baking this summer in this fun petite pan from Epicure. From there, I will freeze the portions and then place them in a freezer-safe bag. I think they will be perfect in lunch boxes. What do you think?

Don’t worry if you don’t have that sweet pan. The original recipe was baked in a 9 inch loaf pan, so you are set to go! Want muffins? That’s cool too! Cut the bake time to 20 minutes and you’ll be set!

Ready to start creating? Let’s go!

Your Ingredients for Chocolate Zucchini Bread

¼ cup olive oil or melted coconut oil
½ cup maple syrup
½ tablespoon vanilla
2 eggs
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon baking powder
1 cup whole wheat flour
½ cup all-purpose flour
¼ cup cocoa powder
¼-½ cup chocolate chips
2 cups shredded zucchini, water squeezed out
½ cup chopped nuts, optional

Your Steps

Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray. In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder. Stir into the wet ingredients until just combined.

Add zucchini, chocolate chips, and nuts, if using. Fold into batter.

Pour into prepared loaf pan and bake for 50-60 min, until a toothpick inserted in the center comes out clean with no raw batter.

eggs, oil, and maple syrup — It ALMOST looks like a face!

dry ingredients — It ALMOST looks like a face!

Chocolate Zucchini Bread

A classic chocolate zucchini bread with a bit of a healthy twist that is still kid approved!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Course Breakfast

Cuisine American

Servings slices

Equipment

Ingredients

¼ cup olive oil or melted coconut oil
½ cup maple syrup
½ tablespoon vanilla
2 eggs
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon baking powder
1 cup whole wheat flour
½ cup all-purpose flour
¼ cup cocoa powder
¼-½ cup chocolate chips
2 cups shredded zucchini water squeezed out
½ cup chopped nuts optional

Instructions

Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray.
In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder.
Stir into the wet ingredients until just combined.
Add zucchini, chocolate chips, and nuts, if using. Fold into batter.
Pour into prepared loaf pan and bake for 50-60, until a toothpick inserted in the center comes out clean with no raw batter.

Notes

This recipe bakes up nicely as a muffin too! Just prepare a muffin tin by greasing or using liners and drop the bake time to 20 minutes or so.

Keyword chocolate, chocolate zucchini bread, Quick Bread, zucchini, zucchini bread

Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out a few suggestions below! Or feel free to head to my baking or cooking pages for all sorts of inspiration!

August 20, 2022August 21, 2022

Jess1 Comment

Your Ingredients

Streusel Topping

Your Steps to Rhubarb Streusel Muffins

Rhubarb Streusel Muffins

Equipment

Ingredients 1x2x3x

Streusel Topping

Instructions

Looking for some other sweet treats?

The gadgets

The Spiralizer

The Food Processor

The Sweet Potato Muffin Recipe

Your Ingredients

Your Steps to Sweet Potato Muffins

Sweet Potato Muffins

Equipment

Ingredients 1x2x3x

Instructions

Other Great recipes for Breakfast

My issue?

Your Ingredients

Your Steps to No Bake Cornflake Cookies

No Bake Cornflake Cookies

Ingredients 1x2x3x

Instructions

Looking for other sweet treat inspiration?

Your Ingredients

Your Steps to Sourdough English Muffins

Let’s Cook them up!

Tools of the Trade

Sourdough English Muffins

Equipment

Ingredients 1x2x3x

Instructions

Notes

Looking for some other breakfast inspiration?

Your Ingredients for Apple Pie Donuts

Donut Frosting

Your Steps to Apple Pie Donuts

Apple Pie Donuts

Equipment

Ingredients 1x2x3x

Donut Frosting

Instructions

LOOKING FOR OTHER GREAT RECIPES?

Your Ingredients for Pumpkin Pie Baked Oatmeal

Your Steps

Pumpkin Pie Baked Oatmeal

Ingredients 1x2x3x

Instructions

Looking for other breakfast inspiration?

Your Ingredients

You Steps to Spiced pumpkin Bread

Spiced Pumpkin Bread

Equipment

Ingredients 1x2x3x

Instructions

Notes

Looking for other fun recipes?

Your Ingredients for Spiced Zucchini Oatmeal Bread

Your Steps

Spiced Zucchini Oatmeal Bread

Ingredients 1x2x3x

Instructions

Looking for more zucchini recipes?

Your Ingredients

Your Steps to Coconut and Raisin Spiced Cookies

Coconut and Raisin Spiced Muffins

Equipment

Ingredients 1x2x3x

Instructions

Looking for more breakfast Inspiration?

Your Ingredients for Chocolate Zucchini Bread

Your Steps

Chocolate Zucchini Bread

Equipment

Ingredients 1x2x3x

Instructions

Notes

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients