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Vanilla Blueberry Yogurt Parfait With Steel Cut Oats

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When posed with the task of creating a delicious, low calorie parfait recipe my mind instantly went to ‘Shrek’. I realize that this movie has very little to do with exercise, lifestyle, or even healthy eating, except for one pertinent quote by the character Donkey:

Parfait’s gotta be the most delicious thing on the whole damn planet.

And in fact, he’s quite right. Parfaits are delicious and can be nutritious if assembled correctly.

ingredients-parfait

blueberry-parfait-image

Vanilla Blueberry Yogurt Parfait

Ingredients

  • 1/4 cup cooked steel cut oats
  • 1/2 cup vanilla yogurt
  • 1/4 cup vanilla granola
  • 1/4 cup roasted blueberries (on tinfoil lined bake sheet at 350F for 10-15 min or until bursting)
  • 1/8 cup unsweetened, flaked coconut
  • Optional: hemp or chia seeds for extra oomph

Directions

Combine ingredients using a layered method: (1) steel cut oats (2) yogurt (3) granola (4) blueberries and coconut.

Nutrition Facts: 323 Total Calories, 9 g Total Fat (5g Saturated Fat), 53 g Carbs (5 g Dietary Fiber, 19 g Sugar), 11 g Protein

 

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7 Points

Raspberry Almond Baked Oatmeal

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Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

There is nothing better than starting your morning off with delicious baked oatmeal loaded with your favorite berries and crunchy almonds!  Not only does this recipe make your whole kitchen smell absolutely amazing, but this my friends is comfort food at its finest!

I love baked oatmeal for breakfast because it’s such a great source of fiber and definitely keeps me full well into lunch time which is important while I’m pregnant haha.  I’m constantly hungry guys!  This recipe is also perfect during these cold months too because everything about this dish screams warm, cozy and comforting.

Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

Another reason I love baked oatmeal for breakfast is because it’s the perfect make-ahead dish that even tastes better the next day!  It’s also a great recipe to add to your meal prep rotation because you can easily re-heat leftovers and I usually like to add a splash of milk just to keep the oatmeal from drying out.  Feel free to top your oatmeal with even more berries, chopped almonds and a drizzle of honey or maple syrup!

Helpful Tips and Tricks:

  • To prep this recipe ahead of time, simply mix all of your ingredients together and place in a prepared 8×8 (or 9×9) baking dish, cover and refrigerate overnight.  Then just pop it in the oven and let it bake for 30 to 40 minutes while you get ready for work!
  • This recipe uses no eggs which makes it a great vegan option, simply use maple syrup instead of honey.  This can also be easily made gluten-free by substituting with gluten-free oats.
  • Feel free to make this a seasonal dish by swapping the berries and almonds with fresh chopped apples, pecans and some cinnamon or you can add a mashed banana which will make this oatmeal even more moist!
  • This recipe will keep in your fridge for 3 to 4 days, just reheat in the microwave with a splash of milk for about 50 to 60 seconds.

Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

Hope you all enjoy this recipe as much my family does!  It really is super simple to throw together and everyone will feel like they’re enjoying dessert for breakfast, which is NEVER a bad thing!  Am I right??

Raspberry Almond Baked Oatmeal
 

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Serves: 6 Servings

Ingredients
  • 1½ cups rolled oats
  • 1 tsp. ground ginger
  • ½ tsp. salt
  • ¼ cup dry-roasted almonds, coarsely chopped
  • 2 cups of unsweetened almond milk (or milk of choice)
  • ¼ cup honey (or maple syrup)
  • 2 Tbsp olive oil
  • 1 tsp. vanilla
  • 1 cup fresh raspberries + more for topping

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine oats, ginger, salt, and chopped almonds.
  3. In a separate bowl, whisk together milk, honey (or maple syrup), oil and vanilla then add to oat mixture, stirring until just combined. Fold in fresh raspberries or berries of choice.
  4. Spread oat mixture into a prepared 8×8 (or 9×9) baking dish and bake for 30 to 35 minutes until oats have set.
  5. Remove oatmeal from oven and let stand for 10 minutes. Top with additional fruit and drizzle with a little honey or maple syrup if desired. Enjoy!

Nutritional Information
Serving Size: ⅙th of recipe • Calories: 211 • Fat: 8.7 g • Saturated Fat: 1.1 g • Carbs: 31.9 g • Fiber: 4.7 g • Protein: 4.4 g • Sugar: 12.6 g • WW Freestyle Points: 7

3.5.3218

Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

 

The post Raspberry Almond Baked Oatmeal appeared first on Eat Yourself Skinny.

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9 Points

Grandma’s Easy Banana Bread

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You will love my Grandma’s tried and true (and EASY!) banana bread recipe that is a classic favorite!  Perfectly sweet, moist and full of delicious banana flavor! 
What a beautiful SNOWY weekend we had up here in Northern Virginia!  I don’t know about you, but a lazy snowy Sunday always puts me in the mood to bake and since my bananas we perfectly ripened I thought it’d be the perfect time to make this banana bread.

This has been one of my favorite recipes since I can remember and I have to give my Grandma ALL the credit.  She literally makes the best banana bread (among her many talents) and it was always a staple in her home when I was growing up.  This recipe is literally SO easy to make and the bread comes out incredibly moist which is why I love it so much!  Now for the disclaimer.  This of course isn’t the healthiest recipe, but hey all things should be eaten in moderation anyway, right??  I’ve tried modifying this recipe several times to make it a bit healthier, but it just never comes out the same so I wanted you all to have the original recipe 🙂

Plus isn’t good to just have a staple bread recipe in your arsenal that you can whip out when you want to impress friends and family??  Trust me this is definitely it.  Now there are plenty of healthier options on my blog, like this zucchini bread or even this pumpkin bread, so if you’re sitting there frustrated that this recipe contains butter and sugar, you are MORE than welcome to move on to my other recipes.  This classic favorite is just too good not to share with you all!

The great thing is this batter makes one large loaf or three mini loaves, depending on what you prefer.  I ended up doubling this recipe so we’d have one loaf for our home and made three mini ones to give to our neighbors since all of us seem to be stuck inside on this snow day.  It’s the perfect little indulgence that is much-appreciated on cozy weekends and feel free to make this recipe all your own by adding chopped walnuts, pecans or even chocolate chips!

Let me know below if you end up making this banana bread recipe and please tell me what you think!  I’ve had this recipe on the blog for over 7 years (wow has it really been almost 8 years already?!), but I wanted to update it with better, more drool-worthy photos 😉  Enjoy everyone!

Grandma’s Easy Banana Bread
 

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Serves: 12 servings

Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ½ cup sour cream (or plain Greek yogurt)
  • 1 cup mashed bananas (about 2 bananas)
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, or hand held, mix together softened butter and sugar until well combined. Then add in eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas then, while the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom.
  3. Pour batter into prepared loaf pan (or pans). If using one 9×5 loaf pan, bake bread for about one hour. If using three mini loaf pans, bake bread for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the bread sit for 10 minutes then remove from pan and let cool completely on a wire rack. Serve and enjoy!

Nutritional Information
Serving Size: 1 slice • Calories: 218 • Fat: 8.5 g • Saturated Fat: 5.1 g • Carbs: 32.7 g • Fiber: 1 g • Protein: 3.7 g • Sugar: 19.4 g • WW Freestyle Points: 9

3.5.3218

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4 Points

Carrot Cake Oatmeal Breakfast Bars

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These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast or snack option that are dairy-free with zero refined sugar and drizzled with a delicious cream cheese frosting! 

Carrot Cake Oatmeal Breakfast Bars

Who says you can’t eat cake for breakfast?!

I am all about breakfast (or snacks) that I can easily grab on-the-go which is why these carrot cake bars are EVERYTHING you didn’t even know you needed.  They are the perfect combination of chewy yet moist and the cream cheese topping is literally the icing on the cake 😉  See what I did there.

These bars are also lightly sweetened with maple syrup and vanilla along with my favorite spices cinnamon and nutmeg.  No need for any added sugar!  Plus if you love oatmeal for breakfast then this is the perfect recipe for you!

Carrot Cake Oatmeal Breakfast Bars

Having “cake” for breakfast probably doesn’t seem like the healthiest choice, but I’m hoping this recipe changes your mind!  These oatmeal bars are made with ingredients like rolled oats (the old fashioned kind!), shredded carrot, coconut oil, pure maple syrup as a sweetener, along with Silk Protein Nutmilk!  I always try to add extra protein to my breakfasts because it’s such a great way to start my day which is why I love Silk’s plant-based Protein Nutmilk.  Not only are there 10 grams of protein in every serving, but this nut milk is extra creamy making it the perfect addition for these carrot cake bars!

Silk Protein Nutmilk is made from a delicious blend of almond and cashew milk with a great source of plant-based protein from 100% peas.  It’s also dairy-free, lactose-free, gluten-free and soy-free with zero saturated fat and 80% less sugar than dairy milk so you know you can feel good about this product!  For this particular recipe I used the creamy vanilla flavor, but this nut milk would also taste delicious over cereal, in smoothies, or even on its own in a glass!

I also highly recommend using delicious Silk Protein Nutmilk as a dairy-free coffee creamer because of how thick and creamy it is!  Trust me you’ll thank me later on this one.

Carrot Cake Oatmeal Breakfast Bars

Making these bars are actually really simple to throw together and take about 35 to 40 minutes in the oven.  I like to make them on Sundays when I have time to spend baking and always enjoy one fresh out of the oven before saving the others for the rest of the week!  The other great thing about these bars are that they taste great after being stored in a sealed airtight container in the fridge for a few days, but I do prefer warming them up just a bit in the microwave – just my personal preference!

I also highly suggest adding in your favorite nuts to these too if you like a good crunch!  I mean chopped pecans or walnuts would taste amazing….just saying 😉

Carrot Cake Oatmeal Breakfast Bars

If you haven’t noticed on my blog already, I’m pretty much in love with cream cheese frosting as seen here, here and here.  It’s just so easy to whip up and tastes AMAZING on any and all cakes, bars, desserts, bagels, I mean you name it!  A little drizzle of this cream cheese frosting was just the right amount to add to these carrot cake bars, but feel free to go crazy and spread frosting all over the top if you want to enjoy these as a dessert!

Don’t worry I’m not judging.

Carrot Cake Oatmeal Breakfast Bars

As I said before, these carrot cake oatmeal bars are soft and chewy with a delicious outer crunch that make these one of my new favorite snacks.  You can make these with your kids or the next time you have people over, either way they are bound to be gobbled up in no time!  I personally enjoy them for breakfast, but these bars make great after school treats or a quick snack in the middle of the work day.  I mean this recipe is literally for everyone!

Thank you Silk for sponsoring this post and make sure to register for Silk’s email list to receive a FREE coupon!

Carrot Cake Breakfast Bars
 

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Serves: 16 Servings

Ingredients
  • 2½ cups rolled oats
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • 1 egg
  • 1 cup Silk Protein Nutmilk (or milk of choice)
  • ¼ cup coconut oil, melted and cooled slightly
  • ⅓ cup maple syrup
  • 1 tsp. vanilla
  • ½ cup grated carrots
For the Frosting:
  • ½ cup (4 oz) less-fat cream cheese, softened (use vegan cream cheese if dairy-free!)
  • 1 Tbsp maple syrup
  • ½ tsp. vanilla

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt. Set aside.
  3. In a separate bowl, whisk together egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
  4. Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
  5. Pour oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  7. While the bars are cooling, mix together cream cheese, maple syrup and vanilla and whip until smooth. Feel free to add a teaspoon of milk if you like a creamier frosting!
  8. Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!

Nutritional Information
Serving Size: 1 bar • Calories: 125 • Fat: 5.9 g • Saturated Fat: 3.7 g • Carbs: 16.2 g • Fiber: 1.8 g • Protein: 3.3 g • Sugar: 4.9 g • WW Freestyle Points: 4

3.5.3218

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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Carrot Cake Oatmeal Breakfast Bars

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