Archive for the Category » Breakfast «



4 cups Rolled Oats
1/2 cup sunflower seeds, sesame seeds, or flax seeds
1/4 cup oat flour (you can make your own by putting some oats in the blender)
1/2 cup honey, maple syrup, or a thick syrup made with 1/2 cup brown sugar and 2-3 tablespoons water
1/4 cup canola oil
1 teaspoon vanilla and/or other extract
3/4 cup craisins or other dried fruit (optional)
1/2 cup almonds, walnuts, or other nuts (optional)
1/2 teaspoon salt


1. Preheat the oven to 300 degrees.
2. In a large bowl, mix all the dry ingredients together except for the dried fruit. Set the dried fruit aside.
3. In another bowl mix the sweetener, oil, and extract together.
4. Add the liquid to the dry ingredients and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier.
5. Spread the granola in a shallow baking pan. Bake for 25 minutes. Remove the baking sheet from the oven and stir the granola with a large spatula so that it does not over-brown on the bottom and edges. Add the optional fruit and nuts.
6.Return the granola to the oven and bake for an additional 12 minutes. Remove the granola from the oven and let it cool on the baking sheet. Letting the granola cool on the baking sheet will retain the clumps. Once the granola has cooled, scrape it into a large bowl.


*Granola will become crispier and crunchier as it cools.
*Because of the oil, granola will not stay fresh long. Store in an airtight container and use within two weeks. Refrigerate or freeze for longer storage.

Zuchini Carrot Yogurt Muffins


1 1/2 cups all-purpose flour
3/4 cup whole wheat flour (or any combo of grains you choose)
3/4 cup oat flour (just put 3/4 cup oats in a blender to make oat flour)
1/4 cup wheat germ
1/4 cup flax-seed meal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/4 cup vegetable oil
3/4 cup unsweetened applesauce
1 cup plain yogurt
1/2 cup white sugar
1/4 cup brown sugar or honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans/ walnuts/ or almonds (optional)
1/2 cup raisins or cranberries (optional)


1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups or line with paper liners.
2. In a bowl, mix together the all-purpose flour, whole wheat flour, oat flour, wheat germ, flax-seed meal, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla.
4. Mix the flour mixture into the egg mixture.
5. Fold in the zucchini, carrots, pecans, and raisins.
6.Scoop into the prepared muffin cups. Then bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

As you can see my kids devoured these within minutes of them coming out of the oven

*Also I haven’t tried it but I think these muffins would be delicious with a cream cheese frosting.

Banana Oat Muffins

1 cup rolled oats (or quick oats)

1 cup whole wheat flour

1 Tbsp rolled oats

1/2 cup chopped almonds or walnuts

2 Tbsp toasted wheat germ

2 Tbsp flax seed meal

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup applesauce

3/4 cup sugar

2 eggs

1 cup mashed banana

1 tsp vanilla extract

1/2 cup sour cream



1/3 cup quick or rolled oats

4 Tbsp brown sugar

1/4 tsp cinnamon

2 tbsp butter chilled

1/4 cup chopped walnuts or almonds



1. Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper liners (I usually end up with 18 )

2. Place 1 cup rolled oats in a blender or food processor and grind until you have a coarse flour. In a medium bowl combine ground oats with flour, 1 Tbsp rolled oats, chopped nuts, wheat germ, flax seed meal, baking soda, baking powder, cinnamon, and salt.

3. In a large bowl mix together the applesauce, sugar and eggs. Then add the banana and vanilla. Once mixed then add the sour cream. Slowly add the oat flour mixture into the egg mixture untill completely combined. Spoon batter into the prepared muffin cups.

4. To make the topping: in a small bowl combine the oats, brown sugar, and cinnamon. Cut in the butter until it is a coarse crumb mixture. Add in the nuts and generously sprinkle on top of the muffins.

5. Bake for 25-30 mins (until a toothpick comes out clean)



Cranberry Almond Granola Bars

2 cups oats

1 cup whole wheat flour

3/4 cup dried cranberries (craisins)

1/3 cup brown sugar

1/4 cup what germ

1/4 cup flax seed meal

1/4 cup chopped almonds

1 tsp. cinnamon

3/4 tsp. salt

1/2 cup honey

1 egg

3/4 cup applesauce

2 tsp. vanilla extract



1. Preheat oven to 350 degrees and grease a 9×13 inch pan

2. Mix oats, flour, cranberries, brown sugar, wheat germ, flax seed meal, almonds, cinnamon, and salt in a large bowl

3. Make a well in the center of the dry ingredients and add the honey, egg, applesauce, and vanilla

4. Mix well then spread into the prepared pan

5. Bake for 18-30 minutes (depending on how chewy you want them; less time means more chewy) and cut into bars while still warm.



Whole Grain Buttermilk Pancakes

1 cup whole wheat flour (or any mix of whole grain flours)

1/4 cup all purpose flour

2 Tbsp toasted wheat germ

2 Tbsp flax seed meal

1 Tbsp brown sugar

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 beaten egg

1 1/4 cup buttermilk (or regular milk and about a Tbsp vinegar)

1 Tbsp applesauce

Mix together all the dry ingredients. Then combine all the wet ingredients in a separate bowl and pour into the dry ingredients all at once . Stir till blended. For each pancake pour about 1/4 cup batter onto a lightly greased griddle cook till bubbly then flip and cook till golden brown.