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
2 apples, cored and diced (whatever kind you have on hand)
1/4 tsp salt
2 cups milk (dairy or non-dairy)
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!)
- In a small pan, saute apples for 10-15 minutes on low heat until soft. Sprinkle with salt and set aside to cool.
- 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.
- Pour the mixture into a prepared 9×13 pan and bake at 350 degrees for 20-25 minutes or until set and firm.
- Allow to cool before cutting into squares. Keep in the refrigerator in an air tight container for up to 1 week.
- Serve with extra peanut butter, fresh berries and a drizzle of maple syrup!
With autumn soon arriving, I love to stock my freezers with fresh baked goods, veggies and fruits. Keeping these vegetables frozen until winter ensures you have summer-fresh food all year long! As much as I’d LOVE to eat sautéed zucchini for every meal, I think people would be more receptive to something sweet!
These muffins pack a punch of flavor as well as nutrients: fiber, veggie power and a hint of sweetness make them the perfect grab-and-go breakfast!
Here’s what I did with my leftover zucchinis:
Yield: 16-18 cookies
1 medium zucchini, shredded
2 cups oats
1 cup flour (whole wheat is best, but AP is fine)
½ cup ground flaxseed (optional)
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup (4 TBs) butter, melted & cooled (sub: coconut/olive oil)
1 large ripe banana, mashed
1/3 cup honey (sub: agave, maple syrup)
2 teaspoons vanilla
½ cup dark chocolate chunks (I cut up a dark chocolate bar, regular chips are fine)
- Preheat oven to 350 degrees. Place zucchini in a large bowl and sprinkle with salt, sit for 10 minutes. Press the zucchini and drain excess water.
- In a separate bowl whisk together the vanilla, egg, honey, butter, banana, cinnamon, baking powder and baking soda.
- Add the zucchini and stir until combined.
- Stir in the flour, oats and chocolate, mixing until just combined.
- Place two tablespoons of the mixture on a greased baking sheet and bake for 15-18 minutes or until just browned.
Store in an airtight container for up to 5 days or freeze for midnights snacks!
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
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
1-2 tablespoons milk (regular, almond, cashew)
Optional: ground flax seeds, chocolate chips, chia seeds
- In a bowl whisk eggs, milk, salt, vanilla, honey and cinnamon until well combined.
- Add the oats, zucchini and baking powder and stir until fully incorporated.
- 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!