I will be at Yale Appliance in Framingham today from 11-3 making some of my original recipes for sampling and working in one of their beautiful live kitchens. Today’s theme is healthy breakfasts on the go and I have some delicious and easy recipes to share. I’ll add pictures later but here’s what’s cooking today!
Wholesome Powerhouse Blueberry Muffins
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 1/2 cups old fashioned oats
1 tablespoon chia seeds
2/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup milk (nut, soy or coconut milk may be substituted)
2 tablespoons vegetable or canola oil
1 cup unsweetened applesauce or mashed banana
1 teaspoon vanilla extract
2 cups frozen blueberries, tossed with one tablespoon flour
In a medium bowl, combine white and whole wheat flour, old fashioned oats, chia seeds, sugar, baking powder, soda, and salt.
In a large bowl, whisk together the egg, milk, oil, applesauce or banana and extract.
Stir the flour mixture into the wet until just combined and gently stir in the floured blueberries. Line a 14 muffin cups with muffin papers and divide the batter among them.
Bake at 400 degrees F for 25-28 minutes until center is set and muffins are lightly browned.
Strawberry Swirl Breakfast Quinoa
This healthy recipe can be make to eat right away or make the night before and reheated in a to go container. Add fresh fruit and milk right before serving if desired.
¾ cup pre-washed quinoa
2 cups reduced fat milk, coconut milk or any other nut or soy beverage, divided
¼ teaspoon salt
1/2 teaspoon vanilla extract or vanilla bean paste
1 tablespoon agave nectar or honey
2 tablespoons strawberry all fruit spread
2 strawberries, sliced and fanned for garnish, if desired
Add quinoa, 1 ½ cups milk of your choice and salt to a medium saucepan and stir to combine. Bring mixture to a vigorous boil over medium heat, stirring occasionally. Reduce heat to low and simmer, covered, until quinoa is tender and white spiral threads appear around each grain, about 15 minutes. Remove from heat and stir in vanilla bean paste and agave nectar.
Divide cooked quinoa between two serving bowls. Swirl 2 tablespoons all fruit spread into hot quinoa. Pour remaining milk equally over cooked quinoa and garnish with sliced strawberry
Serve immediately. Makes 2 servings.
Baked Apple Oatmeal Breakfast Bars
2 cups old-fashioned rolled oats
1/3 cup packed brown sugar
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup milk (soy, nut or other milk may be substituted)
2 tablespoons canola oil
1 cup dehydrated apples, finely chopped
1 teaspoon vanilla extract
1 cup salted chopped nuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon and dehydrated apples together in a large bowl.
In another bowl, whisk together milk, eggs, canola oil, and vanilla extract.. Stir egg mixture into oats mixture until well combined and set aside for 20 minutes. Spread mixture in an even layer in prepared pan. Press nuts into batter in a single layer (if desired).
Bake in preheated oven until edges are golden brown, about 30 minutes. Cool completely before slicing.