Tag: breakfast

Chocolate Caramel Banana Bread

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 next level Banana Bread with Chocolate and caramel

This shop, Chocolate Caramel Banana Bread, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #SplashOfDelight #CollectiveBias

Lately I’ve been trying extra hard to make desserts and breakfasts from scratch. Less processed cookies, treats and cereals = more homemade goodness. Today I’m going to share the amazing  recipe we made over the weekend: Chocolate Caramel Banana Bread.

It’s as good as it sounds.

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Sugar Cookie Oatmeal Bake

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the Breakfast Bake so good, it could be dessert

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias #Cbias

A big soft, warm sugar cookie. For breakfast.

That’s what was on my mind as I woke up to a ridiculously cold house after the first cold snap of the season.

Something about that first taste of bone-chilling Midwest cold puts me in that winter holiday sort of mood.

Which is why I decided to kick up my morning oatmeal with a little something extra.

Sugar Cookie Oatmeal: it’s as good as it sounds.

The breakfast so good, it could be dessert. This Sugar Cookie Oatmeal has all the hearty, healthy goodness of oatmeal, but even more sweet and delicious.

All the hearty and healthy goodness of my regular oatmeal, but even more sweet and delicious.

To prepare this breakfast goodness, start  with a cup of rolled oats, and mix in a mashed banana and 1-2 tablespoons of almond butter.

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Sweet Potato and Butternut Squash Hash

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ONE RECIPE; A WEEK OF breakfast bowls

Here in the Midwest, temperatures are starting to dip, and we’re starting to pull out sweaters, swap our iced brew for Pumpkin Spice Lattes, and reaching for more cold weather comfort foods.

Lately I’ve really been craving a hot, savory breakfast in the mornings, but it’s just not realistic to cook a proper breakfast while wrangling three kids for school. This week I decided to solve that problem by prepping one of my favorite breakfast recipes for the week: Sweet Potato and Butternut Squash Hash.

This recipe is perfect for the season, with fall flavors like butternut squash and sweet potatoes.I need to do this - make ahead breakfast meal prep. Sweet Potato and Butternut Squash Hash

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Healthy (ish) Breakfast Cookies

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Healthy Breakfast Cookies featuring Bananas, Oats, Honey, Almond Butter and Chocolate Chips | Five Marigolds

Healthy Breakfast Cookies featuring Bananas, Oats, Honey, Almond Butter and Chocolate Chips | Five Marigolds

Healthy Breakfast Cookies. These moist breakfast cookies feature bananas, oats, almond butter, honey and chocolate chips | Five Marigolds

I have a serious sweet tooth in the morning, so I’ve long been on the hunt for sweet breakfast recipes that are healthy’ish AND taste good. It’s been a long journey! After a testing a  lot of recipes and coming up short, I’ve finally found something that balances a little of both – it’s super yummy, and the ingredients are in the healthy’ish zone that I can feel good about serving my kids. Rich flavor – with no flour, butter or refined sugar.Another thing I love about these cookies is that they are really satisfying. I’m almost always hungry within 30 minutes of breakfast, but not with these.  Ladies and Gentleman: I proudly introduce you to Banana Chocolate Chip Breakfast Cookies.

I’ll often mix up the dry ingredients before I go to bed, and in the morning just add the banana, nut butter and honey and pop them in the oven. So good! Here is the recipe with my preferred ingredients.

Source: Sally’s Baking Addiction

Ingredients:

  • 2 1/3 C. quick oats
  • 3/4 t. salt
  • 2 bananas, mashed
  • 1 C. nut butter (I prefer almond butter)
  • 1/4 C. honey
  • 1/3 C. mini semi-sweet chocolate chips

Directions:

  1. Preheat oven to 325 degrees.
  2. Mix all the ingredients together, folding in the chocolate chips at the end.
  3. Scoop 3 tablespoons per cookie onto a parchment-lined baking sheet  – I used my Pampered Chef large scoop to make easy work of this – and gently flatten to the desired shape.
  4. Bake for 15 minutes and let cool on a baking rack.

Makes around 15 cookies. These stay good for about three days, or can be frozen for later. Be sure to separate cookies with parchment paper in storage.

Are you a fan of breakfast cookies? Let me know what you think in the comments below!

This post was featured on A Blossoming Life.

 


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