Tag: Clean Eating

Energy D’Lite Balls

What’s the inspiration behind these Energy D’Lite Balls? During my college career, I spent my summers working at a delightful drive in restaurant called Northern D’Lites in Lakewood, WI. I was hired as a cook, but was trained as an ice cream artist as well. I loved that little place and actually learned a thing or two about food there! 

Did I finally make the connection that “malted milk balls” that I loved had malt powder in them and that I subsequently LOVED malts? Heck yes I did. And so my obsession started. We made this sundae called a Dusty Road: vanilla soft serve, hot fudge, dusted with malt powder and topped with a cherry. It was DIVINE.

I also loved that the nuts we used to top our sundaes were salted. I mean, salty and sweet?! So dang good, right? 

So I set out to make an energy ball that combined those ideas. Pecans and a pinch of salt for the savory aspect. Cocoa powder and malt powder for the Dusty Road sundae. What I know is the Mr quite literally ate the ENTIRE batch in just a few days. I don’t know if anyone else got a single one. I quote, “What can I say? They are addicting!” 

I hope you enjoy them as much as my family did! They would make a great after school snack, post workout fuel, or mid afternoon treat between meals! And hey, if you are looking for another energy ball recipe, I’ve got you covered!

Your Ingredients 

  • 1 cup old fashioned oats
  • 2 tablespoons cocoa powder
  • 2 tablespoons malt powder
  • ¼ cup ground flaxseed
  • Pinch of salt
  • ½ cup creamy peanut butter
  • ¼ cup maple syrup 
  • 1 tablespoon coconut oil, melted
  • ½ cup chocolate chips 
  • ½ cup pecans 

A gathering of ingredients.

Flaxseed, oatmeal, malt powder, cocoa powder, peanut butter, coconut oil, pecans, maple syrup, and chocolate chips.

Also, can we just admire my measuring cups and spoons? They were a gift from the Mr and are personalized for my blog! How sweet!

Your Steps to Energy D’Lite Balls

In a large bowl, combine oats, cocoa powder, malt powder, flaxseed, and salt. Stir to combine. Add the peanut butter, maple syrup, melted coconut oil, chocolate chips, and pecans. Mix well, until all the dry ingredients are incorporated into the wet. 

From here, use a rounded tablespoon to scoop mixture and form into a ball. Place on a baking sheet. Chill for 1-2 hours before moving to an airtight container. Store in the refrigerator.

Dry ingredients and a pinch of salt!
Mix it up!
Portion it out!
Chill them up!

Energy D’Lite Balls

The flavors of a favorite ice cream sundae come together in these Energy D'Lite Balls with chocolate, peanut butter, pecans, and malt powder!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 1 hour
Course Snack
Cuisine American
Servings 2 dozen

Ingredients
  

  • 1 cup old fashioned oats
  • 2 tablespoons cocoa powder
  • 2 tablespoons malt powder
  • ¼ cup ground flaxseed
  • Pinch of salt
  • ½ cup creamy peanut butter
  • ¼ cup maple syrup
  • 1 tablespoon coconut oil melted
  • ½ cup chocolate chips
  • ½ cup pecans

Instructions
 

  • In a large bowl, combine oats, cocoa powder, malt powder, flaxseed, and salt. Stir to combine.
  • Add the peanut butter, maple syrup, melted coconut oil, chocolate chips, and pecans.
  • Mix well, until all the dry ingredients are incorporated into the wet.
  • Use a rounded tablespoon to scoop mixture and form into a ball. Place on a baking sheet.
  • Chill for 1-2 hours before moving to an airtight container. Store in the refrigerator.
Keyword after school snacks, chocolate, energy balls, no bake, no bake snacks, oatmeal, snacks
Tried this recipe?Let us know how it was!

Looking for other delicious snacks?

Give one of my favorites a try!

JessLeave a comment

Chewy Granola Bars

As parents of littles, you think they need all the snacks and have to plan on packing multiple options for them whenever you leave the house. Then you get to teens and pre-teens and suddenly the abundance of snacks you THOUGHT was a lot looks like a drop in the hat compared to what you need for the big kids. My goodness, do we go through the granola bars at our house; so much so that I was inspired to play with the idea of a homemade chewy granola bar. 

I have a couple other granola bars that I have created (Check out these almond joy bars and simple baked granola bars), but these are more crunchy than not and my kiddos much prefer chewy granola bars. 

What I think is a secret ingredient/step to these granola bars is the thin layer of dark chocolate spread on the parchment before pressing the bars into the baking pan. When looking at recipes across the Internet, the main complaint of a chewy granola bar is that it doesn’t stay together. This layer of chocolate helps give the little bit of support needed to hold the bars together. And I mean, who doesn’t love a little extra chocolate? 

While these bars are rather thick, you can certainly press them into a larger pan to make them thinner. You may need a bit more melted chocolate than what I have measured here and the baking time will decrease. Bake them a bit too long? They just won’t be chewy anymore, but they will still be delish! 

Let’s start creating! 

Your Ingredients

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar 
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla 
  • ½ cup mini chocolate chips 
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips 
  • ½ tablespoon coconut oil 

Your Steps to Chew Granola Bars

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside. 

In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt. 

Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more. 

In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so. 

Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more. 

The parchment paper allows you to pull all the bars out of the pan.  This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Mix the dry and melt the creamy!
Stir it in!
Get that chocolate base.
Press it into the pan.
Cut it up!
Serve it up!

Chewy Granola Bars

These quick to come together chewy granola bars are perfect as a snack between meals, after school, or for busy individuals on the go!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 bars

Equipment

Ingredients
  

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.
  • In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.
  • Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.
  • In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.
  • Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.
  • The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.
Keyword chocolate, chocolate and peanut butter, granola bar, granola bars, homemade granola bars, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking for other after school snacks?

Let me give you a few recommendations of favorites around our house!

JessLeave a comment

Baked Berry Oatmeal

I’ve entered the stage in parenting where I get to get my big kiddo to the weight room by 6:30 am multiple times a week. I am proud of him for working hard to become a stronger athlete, but man, it messes with my morning routine. I need a breakfast with minimal prep, but is still nutrient dense. At first, I was doing protein oatmeal. However, I prefer a breakfast that isn’t pre-packaged. Enter Baked Berry Oatmeal with Greek yogurt. 

Initially, I had been cooking from my collab “one book, three recipes” with my Instagram friends and gave a baked oatmeal a try. Yum! However, I didn’t love the extra refined sugar and thought “I can do better.” This is my own take: a maple syrup sweetened baked oatmeal that can be prepped on a Sunday and you’ll have at least six servings for the rest of the week. 

I love how nicely this Baked Berry Oatmeal reheats. I pop my portion into the microwave with a few frozen berries sprinkled on top and let it go for about 40 seconds. Then I’ll top it with some Oikos Triple Zero Vanilla Greek Yogurt and add a side of breakfast sausage or ham with some fruit. It’s a full meal to be sure, but one I can feel really good about eating. 

Not a fan of eating the same thing every day like I am? This makes a great brunch or weekend breakfast. It mixes up quick and can leave you time to enjoy a cup of coffee or tea and chat the morning away. Ready to start creating? Let’s go! 

Your Ingredients

  • 3 cups old fashioned oats
  • ⅓ cup real maple syrup 
  • 2 tablespoons coconut oil, melted
  • ¾ cup ground walnuts, divided 
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon 
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk 
  • 2 large eggs 
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Your Steps to Bake Berry Oatmeal 

Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts. 

Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan. 

Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired. 

Dry Ingredients combined
with the wet ingredients
Top with berries!
And a few nuts for crunch.
Bake it up!
Serve it up!

Baked Berry Oatmeal

This baked berry oatmeal is a delightful and tasty dish, perfect for meal prep or a special weekend breakfast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 3 cups old fashioned oats
  • ⅓ cup real maple syrup
  • 2 tablespoons coconut oil melted
  • ¾ cup ground walnuts divided
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Instructions
 

  • Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts.
  • Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan.
  • Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired.
Keyword baked oatmeal, blueberries, Breakfast, breakfast prep, meal prep, oatmeal, raspberries
Tried this recipe?Let us know how it was!

Looking for other delicious breakfast ideas?

I’d love it if you checked out my breakfast page for more inspiration, but if you want to see some of my favorites, check out the recipes below!

JessLeave a comment

Zucchini Brownies

It’s that time of year where gardens everywhere are producing extra amounts of zucchini. Where people are sneaking them onto their neighbors porches, into their cars, you name it. I was deep into Instagram and a woman commented that she planted 11 plants her first time. I think I guffawed at that! If you can relate and have a stack of zucchinis on your counter, maybe give this recipe a go: Zucchini Brownies. 

Now listen, I know brownies are necessarily synonymous with healthy sweet treats, but these are pretty darn close. I swapped maple syrup for sugar (seriously, it’s so good!), opted for oatmeal flour rather than regular flour, and used olive oil. All great things, right? 

And they are so rich and delicious. The amount of cocoa powder leaves them a dark beautiful brown color and the zucchini adds extra moisture. They get better as the days go by, if you can keep them in your house long enough! 

Ready to start baking? Let’s go! 

Your Ingredients

  • ⅓ cup nut butter (I did peanut butter but have used almond as well) 
  • ⅓ cup maple syrup
  • 1 egg 
  • ⅓ cup olive oil 
  • 2 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ cup old fashioned oats, made into flour in a food processor after measuring
  • 1 teaspoon baking soda
  • ¼ teaspoon salt 
  • 1 ½ cups finely shredded zucchini 
  • ¼-½ cups chocolate chips 

Your Steps to Zucchini Brownies

Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix. 

In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed. 

Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set. 

Serve them up with a bit of ice cream or a tall glass of milk and watch the zucchini brownies disappear!

Shred it up!
Make up that oat flour.
Mix in the rest of the dry ingredients.
Whisk the wet ingredients.
Add the zucchini…
Dry ingredients finish it up!
Love that color!
Serve them up!

Zucchini Brownies

Veggies and dessert? Serve these delicious zucchini brownies up with a tall glass of milk or ice cream and wait for smiles!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 9 brownies

Ingredients
  

  • ⅓ cup nut butter I did peanut butter but have used almond as well
  • ⅓ cup maple syrup
  • 1 egg
  • ⅓ cup olive oil
  • 2 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ cup old fashioned oats made into flour in a food processor after measuring
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups finely shredded zucchini
  • ¼-½ cups chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix.
  • In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed.
  • Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set.
Keyword brownies, chocolate, chocolate zucchini bread, Gluten Free, zucchini, zucchini brownies, zucchini desserts, zucchini treats
Tried this recipe?Let us know how it was!

Looking for other zucchini recipes?

You can check out my baking and canning and preserving pages for more inspiration! Our perhaps pick one of my favorites below!

Spiced Zucchini Oatmeal Bread

Jess1 Comment

Banana Nut Muffins

I know you are out there. The banana keepers. You know, the ones that buy way too many bananas because some days the people in your house eat them like they are going out of style…until they don’t. And then you have those bananas that are just past their prime. The banana keepers throw them in the freezer with plans of banana bread. I usually just leave them on the counter until the Mr says, “Are you going to bake with these or….” Well, sometimes they make the best gluten free banana bread. But this time, they made some delightful banana nut muffins. 

I went the healthier route on these banana nut muffins: maple syrup for the sweetener and whole wheat flour swapped for all purpose. Even with the healthier swaps, I think these are some delicious muffins your family can all enjoy! 

Ready to start baking? Let’s go! 

Your Ingredients 

  • ⅓ cup maple syrup 
  • 1 egg
  • ¼ cup oil 
  • ⅓ cup plain Greek yogurt 
  • ½ teaspoon vanilla 
  • 2 bananas, mashed
  • 2 cups whole wheat flour 
  • ½ teaspoon salt 
  • 2 teaspoons baking powder 
  • ½ cup walnuts 
  • ½ cup chocolate chips (optional)

Your Steps to Banana Nut Muffins

Preheat the oven to 400 degrees. In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed. 

In an additional bowl, combine the flour, baking powder, and salt. Mix into the wet ingredients along with the walnuts and chocolate chips, if adding. 

Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray. Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full. Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean. 

Gather the wet..
I love a pastry cutter for bananas
Add the dry!
Portion it out!
Muffins
With Butter!

Banana Nut Muffins

Whole wheat flour, maple syrup, and sweet bananas combine to make these delicious and simple banana nut muffins!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ⅓ cup maple syrup
  • 1 egg
  • ¼ cup oil
  • ⅓ cup plain Greek yogurt
  • ½ teaspoon vanilla
  • 2 bananas mashed
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup walnuts
  • ½ cup chocolate chips optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed.
  • In an additional bowl, combine the flour, baking powder, and salt.
  • Mix into the wet ingredients along with the walnuts and chocolate chips, if adding.
  • Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray.
  • Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full.
  • Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean.
Keyword banana nut, banana recipe, bananas, Breakfast, breakfast breads, breakfast muffins, muffins
Tried this recipe?Let us know how it was!

Looking for other tasty breakfast treats?

You can find muffins and more on my baking page and there are other sweet and savory ideas on my breakfast page. Otherwise, perhaps one of these recipes below will intrigue you!

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! 

Spiralize!
Make up the flour!
Make those spirals into rice!
Gather the ingredients…
Portion it out!
And Serve!

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 minutes
Cook Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 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!

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
Melted and delicious
Mix it up!
Mix it all together for no bake cookies
Add some nuts for extra crunch if you care to!
Let them rest!
No Bake Cookies completed
Oh so good!

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 minutes
Cook Time 5 minutes
Rest Time 1 hour
Course Cookies, Dessert
Cuisine American
Servings 16 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
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Looking for other sweet treat inspiration?

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Jess2 Comments

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!

Grab the wet ingredients!
Add some applesauce and yogurt.
Mix in the wet ingredients
Fold in the apples.
Portion it out.
Frost them up!
Yum!

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 minutes
Cook Time 16 minutes
Course Appetizer, Breakfast, Dessert, Sweets
Cuisine American
Servings 16 donuts

Equipment

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
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Pumpkin Pie Baked Oatmeal

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! 

You’ve got your dry.
Mixing the Ingredients
And you’ve got your wet.
Not Baked Oatmeal
Ready to bake!
Diving in
Ready to eat!
Finished Baked Oatmeal
With a little extra treat!

Finished Baked Oatmeal

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 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 1

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
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Spiced Zucchini Oatmeal Bread

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. 

Grab your wet ingredients..
…and then your dry!
Add the final touches..
…mix it up!
Almost ready to bake!
And done!

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 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 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!

JessLeave a comment