Carrie Fehr

Kitchen Garden Food and Fitness

Tag: Breakfast

Baked Oatmeal Almond Bars

baked oatmeal bar

Baked Oatmeal Almond Bars make a nice, healthy treat, especially for those who want something as a grab-and-go in the morning, or for an afternoon snack. They hit an excellent balance of crunchy, sweet, and chewy, with an awesome foundation of oats, almonds, and coconut. You can swap out any kind of nut, seed, dried fruit, or berry you wish. A handful of chocolate thrown into the mix would not be such a bad idea either.

Baked Oatmeal Almond Bars

baked oatmeal bars into oven

Oats, almonds, blueberries, and coconut  mixture going into the oven.

Ingredients:

2 cups oats

1 cup almonds, toasted and chopped

½ cup sunflower seeds, toasted

½ cup coconut, unsweetened

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup maple syrup

1 13.5 ounce can coconut milk, room temperature or gently warm it

1 large egg, room temperature

1 1/2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1 1/2 cups berries

Directions:

Preheat the oven to 350°F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish or a half-sized sheet pan or muffin tin.

In a bowl, mix together the oats, nuts, seeds, coconut, baking powder, and salt.

In another bowl, whisk together the maple syrup, coconut milk, egg, butter, and vanilla.

Sprinkle berries over the prepared baking dish, sheet pan or muffin tin. Cover the fruit with the oat mixture. Pour the coconut milk mixture over the oats.

Bake 40 minutes, until the top is nicely golden and the oat mixture has set. Serve warm, or cool and then cut into squares.

Advertisements

Coconut Chia Pudding

Chia 2 photoNeed a little breakfast inspiration? Throw together some chia seeds and coconut milk. Add a swirl of honey and voilà— you have a great start to the day.  These magic little seeds are nutritional superstars loaded with omega 3’s and protein that make this creamy pudding ideal as a pre or post workout snack.  A crown of summer berries or any other seasonal fruit is delicious on top of this cloud of chia seeds.  I enjoy it as a morning, noon, or evening treat.  And I’m certainly not above mid-morning or mid-afternoon too.

Coconut Chia Pudding

Ingredients:
2 cups coconut milk
1/3 cup chia seeds
1 tablespoon honey
1 teaspoon vanilla (optional)

Directions:

In a medium-sized bowl stir ingredients together.

Set aside in the refrigerator for 2 to 4 hours or overnight until the seeds puff and expand.

Serve with your favorite fruit, nuts or seeds.

French Yogurt Cake

French Yogurt CakeWith just a few ingredients like —yogurt, lemon zest, and olive oil, you can whip up an amazing lemony cake that is moist, full of flavor, and light as a cloud, in a matter of minutes.  This versatile French classic is perfect for breakfast, or afternoon tea, or for a delicious finale to an evening meal.  Sprinkle a little powdered sugar over the top before serving, and pair it with some fresh berries. (Recipe adapted from Bon Appétit)

French Yogurt Cake  

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

1 tablespoon lemon zest

3/4 cup plain yogurt

1/2 cup olive oil

2 large eggs

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°.  Line a 9×3 round pan with parchment paper.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest in a large bowl until combined. Add yogurt, olive oil, eggs, and vanilla extract; whisk to blend. Stir in dry ingredients and mix together.

Pour batter into prepared pan. Bake until top of cake is golden brown, about 45 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.