Tuesday, October 4, 2011

Breakfast makeover….

I’ll be honest, I like having time to myself in the morning before the princesses and hubs roll out of bed.  I enjoy getting my workout done without having my kettle bell or bands swiped out from under me and without having to stop to put socks on cold feet or zip zippers on five different sweatshirts.  I enjoy this time to pray and to be in the Word.  I savor every long little minute of quietness!    

I just can’t seem to get myself out of bed any earlier and thus, breakfasts have been a little on the “blah” side lately.  It’s just so easy to throw a bowl of cereal or oatmeal on the table and call it a morning.  I’m a “make ahead” kind of gal, so that is what I’m working on this week.  My goal is to bring a little more “wholesomeness” to our mornings without slaving away in the kitchen. 

Oatmeal is getting a makeover on our breakfast menu…this time it’s just not in a bowl (and I can make it the night before)!




Pumpkin Raisin Oatmeal Bakes

(inspired by Katie @ Chocolate Covered Katie)

Yields 6 muffin sized bakes


1 cup gluten free rolled oats

1/2 tsp vanilla extract

1 tsp cinnamon

1 Tbsp pure maple syrup

1/2 cup organic pumpkin puree

1/2 cup coconut milk (or other non-dairy milk)

1/8 tsp sea salt

1 Tbsp almond butter

1/4 cup raisins



Preheat oven to 375 degrees.  Line a muffin tin with 6 paper liners.

Combine all ingredients in a large mixing bowl and mix well by hand.

Pour mixture evenly into prepared muffin cups.  Bake for 20 minutes, or until firm.  Set oven on broiler and bake for 3 more minutes to give your bakes a nice “crust” on top. 

Enjoy as is, or serve with your favorite oatmeal toppings…nut butter, maple syrup, nuts, brown sugar, or fresh fruit.


On the sweeter side of things…and yes, more pumpkin!

DSCN1037 (the only thing I would change about these is to make them in a larger baking dish so they were not as thick!)

Almond Butter Pumpkin Bars

(inspired by Averie @ Love Veggies and Yoga)


1/2 cup creamy almond butter

1 cup organic pumpkin puree

2 cups gluten free rolled oats

1 cup organic brown sugar, packed

1/4 cup organic cane sugar

1 Tbsp pumpkin pie spice

1 tsp cinnamon

1 Tbsp vanilla extract

1/4 cup dark chocolate chips


Preheat oven to 350 degrees.  Line an 8x8 baking dish with foil and lightly mist with cooking spray.

Combine all ingredients into a large mixing bowl and mix together by hand.  Spread the batter into prepared baking dish.

Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool completely before slicing into bars.  Store in an airtight container in the refrigerator or freezer.



I’m off to do some more experimenting in the kitchen!  My friend the “Mixer” is getting quite the workout this week!




1 comment:

  1. Thanks for posting all of these recipes with Almond Butter! I think I may be allergic to peanuts, and my doctor told me to be careful. I was eating popcorn that I had made with peanut oil. My face, on one side started itching, and when I looked in the bathroom mirror, it was swollen and red. So, needless to say, I stopped eating the popcorn and took an allergy pill. The allergist said I had to be off antihistamines for five days to be tested for peanut allergy, which I can't do.