Friday, January 16, 2015

Breakfast Made Easy !

Eating breakfast can be important to start of the day and its a great way to get healthy eating started off early. However, what I am finding are people who HATE oatmeal !!! I personally love oatmeal, I do eat it every morning! But what if you just can't stand the taste or texture of this breakfast staple !!! Here are some alternatives to your breakfast oatmeal blunders!!!

So if you want to try an alternative to oatmeal for breakfast here is a quick list of hot cereals to try!

-Cream of Rice either brown or white

-Cream of Wheat

-Grits ( not as high in fiber)

-Cream of Buckwheat

-Rice ( put with eggs !!! )

-Rice and Shine (Arrowhead Mills )

Don't forget you can always add cinnamon, fruit, protein powder, pumpkin and some honey. Be creative!!

There are also other options like:

-Kodiak cakes - pancake mix just add water

-Sweet potato hash browns

-Protein pancake

-Mug muffin

Or try out one of these quick make ahead breakfast ideas that you can cook for the week and have something for each morning !

Breakfast Cookie
Ingredients:

2 cups quick oats* (not whole oats)
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup almond butter, peanut butter, or sunflower seed butter
1/4 cup pure maple syrup (or honey)
1/4 cup apple butter*
1 large banana, mashed (about 1/2 cup)
1/2 cup dried cranberries
1/2 cup shelled pumpkin seeds
1/2 cup raisins
1/4 cup ground flaxseed (optional)

Directions:

Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.

-Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough will be quite stiff.
-Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
-Bake for 15-16 minutes or until edges are slightly brown. Allow to cool on the cookie sheets completely.Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.

http://sallysbakingaddiction.com/2013/06/18/breakfast-cookies/

Peanut Butter Oatmeal Energy Bites

Ingredients

1 cup oats
⅔ cup toasted shredded coconut
½ cup peanut butter
½ cup mini chocolate chips
⅓ cup honey
1 Tbsp. chia seeds
1 tsp vanilla

Instructions

-Combine all ingredients in a large bowl.
-Roll and compress the mixture into 1 inch rounds and place on parchment paper
-Refrigerate a few minutes until firm and then transfer to an air tight container.
-Refrigerate and enjoy for up to one week

http://www.getcreativejuice.com/2014/10/peanut-butter-oatmeal-energy-bites.html

Crunchy Granola Bars

Ingredients

7 cups old-fashioned rolled oats
1/2 cup vegetable oil
1 teaspoon salt
1 1/2 cups whole almonds, pecans, walnuts or peanuts
3/4 cup honey
3/4 cup packed brown sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon (optional)

Directions
Adjust oven rack to the middle of the oven and set the temperature to 375 degrees.

-Line an 18 x 13 inch rimmed baking pan with aluminum foil.
-Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, 20-25 minutes. Remove the oats and lower the oven temp to 300 degrees.
-Place the nuts in a food processor and process until coarsely chopped. Or just chop coarsely with a big sharp knife.
Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the vanilla and cinnamon (if using).
-Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are thoroughly coated with the honey mixture. Spray the baking sheet (still with foil sling) with non-stick spray then transfer the granola mixture to the prepared baking sheet and spread in an even layer. Spray a large metal spatula or a square dish with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, and even layer. Bake until golden, about 35-40 minutes.
-Cool in the baking sheet, on a wire rack, for 10-15 minutes before cutting into bars, I used a pastry scraper to cut. Cut the bars all the way through and then allow the granola bars to completely cool. Do not wait longer than 15 minutes before cutting the bars. They harden up significantly as they cool. Any longer and you’ll have a very hard time cutting thru them.
-The bars can be stored, covered for up to 2 weeks

http://delectablymine.blogspot.com/2012/03/crunchy-granola-bars.html

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