Feeds:
Posts
Comments

Posts Tagged ‘oats’

by Sarah Steimer

Kale salad with savory granola and avocado

I am all about a crouton… that isn’t a crouton. This savory granola has a great crunch and significantly more flavor than your average toasted bread cube. Nothing against the classic, though, of course.

(more…)

Read Full Post »

by Sarah Steimer

Carrot-banana oat muffins

I’m not anti-gluten or anti-sugar, but I do try to avoid having dessert for breakfast. These muffins are naturally sweetened with carrots and banana (and, yes, just a little sugar) and offer a nice pop of fiber with the oats.

(more…)

Read Full Post »

by Sarah Steimer

Orange-scented granola

This granola offers just a hint of orange flavor and scent, but it’s just enough. I also add a few orange slices to my bowl for breakfast. It’s winter — go ahead and throw in some extra vitamin C anywhere you possibly can.

(more…)

Read Full Post »

by Sarah Steimer

Pumpkin spice oatmeal

Oatmeal provides an awesome morning canvas if you wake up feeling creative.  I had leftover pumpkin puree in my refrigerator and my wheels just started turning from there.


(more…)

Read Full Post »

by Sarah Steimer

I was in the mood for something a little cozier for breakfast one morning that I worked from home, rather than my usual spring/summer yogurt and fruit. This was a more summery (and breakfast-y) twist on apple crisp. You can get the crisp topping prepared the night before so you can just pop in the oven quickly in the morning as well.

I was in the mood for something a little cozier for breakfast one morning, rather than my usual spring/summer yogurt and fruit breakfast. This was a more summery (and breakfast-y) twist on apple crisp. You can prepare the crisp topping the night before and refrigerate for a faster morning as well.


(more…)

Read Full Post »

by Sarah Steimer

alkjdfalkjf

These are really surprisingly filling. Most store-bought breakfast bars I’ve had just leave me hungrier, but all I need is one of these, a cup of coffee and I’m good to go.


(more…)

Read Full Post »

by Sarah Steimer

It's amazing how throwing oats on the top of a muffin makes it almost coffee shop-esque. We've learned your tricks, all right.

I am constantly on the lookout for good, healthy breakfast options. I start work very early in the morning and eat breakfast at my desk. This literally may be just what I was looking for. Too bad Bill enjoyed them a lot, too.

ALSO – do not be afraid of this recipe because it doesn’t use “all-purpose flour.” I went to Whole Foods and got just the amount of these flours I needed – for cheap because they offer them in bulk. Find a store that offers bulk products, or look up substitutions!

  • 2 cups shredded zucchini – green or yellow
  • 2 cups sugar
  • 1/4 cup soy flour
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 3 cups flour (I used half spelt and half whole wheat pastry flour, as per the original recipe)
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp salt
  • 1/3 cup flax seeds (optional)
  • oatmeal and slivered almonds for the top (optional)

Place shredded squash in a colander to drain while you prep the other ingredients. Just before using, squeeze out any excess moisture.

In a large bowl, mix drained squash, sugar, soy flour, canola oil, applesauce and vanilla until moistened. Add other flour and other dry ingredients and mix until just blended. Fold in flax seed.

Fill sprayed/greased muffin tins 2/3 full with batter. Top with the almonds, oatmeal and additional flax, if you so please. Bake at 350 degrees for 18 to 24 minutes, or until knife inserted in center comes out clean.

Makes 18-20 muffins.

Recipe adapted from: The Urban Vegan

Photo: Sarah Steimer

Read Full Post »

« Newer Posts