blueberry oatmeal breakfast bars

base layer:
1 ripe banana, mashed
1/4 cup brown rice syrup maple syrup
1 tbsp unsweetened applesauce
1 tbsp unsweetened applesauce
1 tbsp unrefined coconut oil (not melted)
1 1/2 tsp vanilla extract
2 cups rolled oats
1 tsp ground cinnamon
1/2 tsp sea salt

topping:
1/2 cup rolled oats
2 tbsp chia seeds
2 tbsp flax seeds
1/4 tsp ground cinnamon
2 tbsp maple syrup
2 tbsp fresh lemon juice
1 cup fresh blueberries
1/4 cup crushed almonds (or any kind nut)


1. preheat oven to 320 degrees F.  line a 9x9 in square pan with parchment paper and lightly grease with nonstick spray or coconut oil.

2.  in a mixing bowl, using a hand mixer, mix the banana, maple syrup, applesauce, coconut oil and vanilla extract until smooth. mix in the oats, cinnamon and salt until well combined.  mixture will be wet.  transfer the base layer into the square pan.  smooth it out with a spatula and press down evenly.  bake for 9-11 minutes. 

3.  in the same mixing bowl, combine all the ingredients for the topping layer until well combined.  remove the pan from oven.

4.  pour topping layer over and spread it out evenly,  pressing it down into the base layer with a spatula.  bake for an additional 15 minutes.  allow the bars to cool and set for 15-20 minutes before slicing the squares.  store in refrigerator. 

sweet spinach muffins

serves: 18 muffins

ingredients:
18 cupcake liners
2 cups whole wheat flour
1 1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter, softened
3/4 c milk
1/2 c honey
1 large banana
6-8 oz spinach
1 large egg
1 tsp vanilla extract

directions:
1. preheat oven to 350 degrees farenheit, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
2.  combine all ingredients in a large mixing bowl.
3.  melt butter.  blend the wet ingredients in a blender or food processor until completely pureed.
4.  pour the puree into the dry ingredient bowl, and fold together gently until just combined.  (Do not over-mix.)
5.  spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
6.  Cool most or all of the way before serving.

*recipe from super healthy kids.

maple-sweetened pumpkin muffins with oats

ingredients:
1/2 c. melted coconut oil or extra-virgin olive oil

1/2 c. maple syrup or honey
2 eggs, at room temperature
1 c. pumpkin puree
1/4 c. milk
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. cinnamon, plus more for sprinkling on top
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice or cloves
1 3/4 c. whole wheat flour
1/3 c. old-fashioned oats, plus more for sprinkling on top

instructions:
1. preheat oven to 325 degrees.  place ten cupcake liners in muffin tin.
2. in a large bowl, beat the oil and maple syrup or honey together with a whisk.  add eggs, and beat well.  mix in the pumpkin puree and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
3.  add the flour and oats to the bowl and mix with a large spoon, just until combined.  if you'd like to add additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
4.  divide the batter evenly between the ten muffin cups a little higher than you normally would.  sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.  bake muffins for 23 to 26 minutes or until a toothpick inserted into a muffin comes out clean.  place the muffin tin on a cooling rack.  these muffins are delicate until they cool down (you have been warned!), so it 's best to wait until they have cooled down to remove them from the tin.  you might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.  enjoy muffins as is or spread with nut butter or regular butter.

*original recipe from www.cookieandkate.com

healthy baked oatmeal

ingredients:

3 c. rolled oats
1/2 c. brown sugar (i used 1/4 c. and it was great)
2 tsp. baking powder
2 eggs
1 c. unsweetened applesauce
1 c. milk
1 tsp. vanilla

top with:
cranberries and pistachios
blueberries and shredded coconut
chocolate chips and almonds


instructions:

1.  grease muffin tin well.  set aside.
2.  in a large mixing bowl, combine oats, brown sugar and baking powder.  set aside
3.  in another mixing bowl, combine eggs, applesauce, milk and vanilla and whisk thoroughly.
4.  pour wet ingredients into dry ingredients and mix.
5.  scoop batter into prepared muffin tin.
6.  bake at 375 degrees for 30 minutes.
7.  enjoy!


*original recipe found on thedomesticgeek.com

homemade strawberry cereal bars

1/2 c. coconut oil
1/2 c. agave
1/2 tsp. vanilla
1 egg
2 c. whole wheat pastry flour
1 c. oats
1/2 tsp. salt
1 tsp. baking powder

cream the coconut, agave, vanilla and egg with an electric mixer.  In a separate bowl, combine flour, oats, salt and baking powder.  add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated.  wrap dough in plastic wrap and chill for 1 hour.  once chilled, roll out on wax paper, using flour where necessary so it doesn't stick to your rolling pin, or the counter.  cut and wash 1 cup strawberries.  put them in a small saucepan with a tbsp. of water.  using the edge of a wooden spoon, slowly break the strawberries up until they start to break apart.  after about 5 minutes, pour strawberries into a food processor and blend until smooth.  if you still would lit it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tbsp.  cornstarch with a few drops of water *enough to turn the cornstarch liquid.  add to the strawberries and stir over low heat until it begins to thicken.  preheat oven to 350.  roll out dough, and using a pizza wheel, cut into 3x3 inch squares.  pour strawberry sauce on one side, and fold over and pinch to keep the filling in.  transfer to a cookie sheet and bake at 350 for 15 minutes.  to keep these soft, store in a zip top bag or air proof container. 


*original recipe from superhealthykids.com

whole wheat banana zucchini muffins

ingredients:

2 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. apple sauce
1/4 c. olive oil
1/4 c. milk
1 banana, mashed
1/2 c. honey or organic agave
1/2 c. finely grated zucchini


instructions:

preheat the oven to 375 degrees.

in a large mixing bowl combine all the dry ingredients.

in a separate medium-sized bowl, whisk together the apple sauce, olive oil, milk, banana and honey.

add the wet ingredients to the dry ingredients and stir to combine.

fold in the zucchini.

fill lightly greased muffin pan with about 1/4 c. mixture.  bake for 15-20 minutes or until the tops have browned.  the inside will be moist.


*original recipe from nodietsallowed.com

whole-wheat carrot applesauce muffins

serves:  12 oversized muffins

ingredients:
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. butter (1 stick), softened (not melted)
1/2 c. honey
1 egg
1 tsp. pure vanilla extract
1 c. unsweetened applesauce
3/4 c. carrot shreds (i used a cheese grater)

instructions:
1.  preheat your oven to 350 degrees.  line a muffin pan with paper, foil, or silicone liners, and set aside.
2.  in a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt
3.  in a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed.  turn the speed down and slowly add in the flour mixture until well combined.  the batter will be fairly thick at this point.
4.  using a spatula, carefully fold in the applesauce and carrots.  divide the batter evenly among the muffin cups.  bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.
5.  enjoy!

*original recipe from www.100daysofrealfood.com

whole wheat pancake mix

2 c. whole wheat flour
4 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. sugar
2 large eggs
2 c. + 2 tbsp. fat free milk
2 tsp. vanilla
cooking spray

mix all dry ingredients in a bowl.  add wet ingredients to the mixing bowl and mix well with a spoon until there is no more dry spots; don't overmix.


*original recipe from skinnytaste.com

**i usually half this and it is perfect for our family.  halved recipe below. 

1 c. whole wheat flour
2 1/4 tsp. baking powder

1/4 tsp. salt
1 tsp. cinnamon
1 tsp. sugar
1 large egg
1 c. + 1 tbsp. fat free milk
1 tsp. vanilla
cooking spray