Category: Breakfast

My favorite make-ahead breakfast, packed with fiber and protein and incredibly versatile! Truth is, I’m not a hot oatmeal or even muesli lover, so this is the perfect nourishing breakfast with all of the added health benefits. Feel free to mix and match flavors- add different fruit, dried fruit, nuts, seeds and other nut butters to make this recipe your own.

Yield: 10-12 oatmeal bars

Ingredients:

2 apples, cored and diced (whatever kind you have on hand)

1/4 tsp salt

2 cups milk (dairy or non-dairy)

2 eggs

1 tsp vanilla extract

1/4 cup maple syrup

1/4 cup creamy peanut butter (substitute

3 cups oats

1 tsp cinnamon

1 tsp baking powder

1/2 cup walnuts (substitute pecans, almonds, pistachios!)

Directions:

1. In a small pan, saute apples for 10-15 minutes on low heat until soft. Sprinkle with salt and set aside to cool.
2. In a large bowl, whisk together the milk, eggs, vanilla, maple syrup and peanut butter until smooth. Add in the rest of the ingredients and stir until fully combined.
3. Pour the mixture into a prepared 9×13 pan and bake at 350 degrees for 20-25 minutes or until set and firm.
4. Allow to cool before cutting into squares. Keep in the refrigerator in an air tight container for up to 1 week.
5. Serve with extra peanut butter, fresh berries and a drizzle of maple syrup!

The end of summer means one thing: an over abundance of zucchini flooding through the kitchen. Bread, fritters and muffins are the usual works, but these pancakes add that extra umph to breakfast! Packed with fiber, natural sweetness and nutrients, these cakes are like chocolate chip zucchini bread on the go!

Helpful Hint: If you have an insane amount of zucchini: shred and place into a ziploc bag, freeze for up to 6 months! This is perfect for fresh zucchini bread all year long.

Here’s what I did:

Yield: 8-10 small pancakes

Ingredients:

1 cup zucchini, shredded

1 cup oats

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon vanilla

2-3 tablespoons honey

1 pinch of salt

2 eggs

1-2 tablespoons milk (regular, almond, cashew)

Pan spray

Optional: ground flax seeds, chocolate chips, chia seeds

Directions:

1. In a bowl whisk eggs, milk, salt, vanilla, honey and cinnamon until well combined.
2. Add the oats, zucchini and baking powder and stir until fully incorporated.
3. Heat a small pan with cooking spray or coconut oil, add ¼ cup of batter and cook until bubbly. Flip and cook on other side for about 2 minutes or until puffed and browned.

Best served with maple syrup or fresh berries!