Banana Oat Greek Yogurt Muffins

The day of Thanksgiving is full of food preparation and cooking.  But you can;t forget about the most important meal of the day: breakfast!  We love these banana oat greek yogurt muffins because they are great to make ahead of time so you don't have to worry about making one extra thing on the morning of thanksgiving.  The whole family will enjoy them, and we always make extra in case someone needs to nibble on something before the big dinner.  You can make them with nuts, chocolate chips, or any extra ingredients according to what your family likes!

 

Ingredients

• 1 cup plain Greek yogurt
• 2 ripe bananas
• 2 eggs
• 2 cups rolled oats (old fashioned or quick)
• ¼ cup brown sugar
• 1½ tsp. baking powder
• ½ tsp. baking soda
• ½ cup chocolate chips, mini or regular

Instructions

1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.
2. Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

{image and recipe via}

Back to School Slow Cooker Oats

One of the many challenges that comes with back to school time is getting into a morning routine.  Getting everyone up, dressed, fed, and out the door can be quite a task, especially after a long relaxing summer.   When it comes to weekday breakfasts, the easier the better!  That is why we love breakfasts that you can prep the night before, like this delicious steel cut oatmeal with bananas.  It is so simple and hardy, but the best part is that when you wake up in the morning your meal is all ready!

 

Ingredients

• 1 cup Quaker Steel Cut Oats
• 1 cup banana chips
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 3 cups whole milk
• Finely chopped walnuts for topping
• Banana, sliced

Instructions

1. Grease slow cooker or use a slow cooker liner.
2. Pour 1 cup Quaker Steel Cut Oats into slow cooker and add 1 cup banana chips, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt, and 3 cups whole milk. Stir to combine.
3. Put the lid on your slow cooker and cook on low for 3 hours. I always make sure to set my timer, so I don't forget about it!
4. Stir and turn the temp down to warm. Keep the lid on the slow cooker and allow to cook overnight or about 6-8 hours.
5. In the morning, give the oatmeal a good stir and taste it to make sure it is to your liking. Adjust the flavor as needed. If it is too dry, add warm milk until it is the consistency you prefer. Serve with chopped walnuts, banana slices, and a sprinkling of cinnamon. Enjoy!

 {recipe and image via}

Paleo Pancakes

Who doesn't love a stack of fluffy golden pancakes in the morning?  They are a Sunday brunch staple and there are so many versions that you could have a different kind almost every day of the week!  And while the traditional pancakes are always a hit, we have a great 3 ingredient paleo pancake recipe that is not only healthy and gluten free, but tastes delicious and can be eaten any time of the day :)

 

Ingredients:

• 3 large ripe bananas
• 6 eggs
• 1/3 cup coconut flour
• Coconut oil for frying

Directions:

1. Preheat a non-stick skillet over medium heat. (You could preheat more than one skillet to speed up the cooking process.) Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.
2. Brush the skillet lightly with coconut oil. Pour in a 3 inch circle of batter. Shake the skillet gently to spread the batter into a 4 inch circle. Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm. Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little.

 {image and recipe via}