My husband is starting a strike schedule at his job next week. He will be working six 12 hour shifts per week until the unions and his company come to an agreement. He does not like eggs so I have been researching portable, healthy breakfast foods he can grab and go. This morning I did a test run of the Oatmeal Breakfast Bars I found on WellPlated.com. Not only was the recipe easy to follow, the ingredients were already in my cupboard. This is a big selling point for me!
I hope you enjoy them as much as we did!
Oatmeal Breakfast Bars
Prep Time: 10 minutes
Cook Time: 35 minutes (my bars were finished in 23 minutes so keep an eye on them)
Total Time: 45 minutes
Yield: 8 bars ( I cut mine in squares and was able to double the yield)
- 2 cups old fashioned oats
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
- 3 tablespoons honey (Elisabeth’s version calls for agave)
- 2 tablespoons peanut butter (creamy or crunchy—I used natural creamy)
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 large banana, quartered and diced
- Place rack in the center reheat oven to 375 degrees. Lightly coat an 8×8 inch square pan with cooking spray.
- In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt. In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
- Pour the dry ingredients into the wet mixture and stir to combine . The batter will be very wet. Fold in the diced banana, then pour into the prepared baking pan.
- Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.
Storage: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days or frozen in a zip-top bag for up to 4 months. Let thaw in the refrigerator for 24-48 hours before serving. For a larger yield, increase the ingredient quantities by 1.5 and bakes in a 9×13 inch pan for 25-30 minutes.
This may be one of the easiest dishes I have ever made and according to my husband, one of the best! My friends at Skinnytaste.com knocked it out of the park yet once again. Their website has become my go-to for healthy, delicious recipes. Over the last couple of years, I have tried a ton and have not had one disappointing experience. If you have not discovered the website yet, stop reading and go there now please. My feelings will not be hurt one bit!
Rarely do I cook a dish for which I do not readily have the ingredients available. I work from home so it is not convenient for me to run out to the store during the day. You would think it would be the other way around but Bogey (my dog) and I have a nice little routine and I only get an hour for lunch. When I choose a recipe, it is usually because I have the ingredients in stock and this dish was not any different. The only semi-time-consuming part of this dish is dicing the vegetables so I did that ahead of time. According to the recipe, you can use only egg whites but I followed the original and left the whole eggs since I like the protein and vitamins in the yolk. If you are watching your cholesterol, stick to egg whites!
Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 4 pts
Calories: 157.7 • Fat: 9.3 g • Protein: 14.6 g • Carb: 5.7 g • Fiber: 1.6 g • Sugar: 0.8 g
Sodium: 243 mg (without salt)
- 1 white onion, thinly sliced rings
- 1 medium red pepper, diced
- 1 1/2 cups zucchini, diced into matchsticks
- 4 large eggs
- 4 large egg whites
- 1/4 cup parmesan cheese, grated
- 2 tsp olive oil
- salt and fresh pepper
Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini.Season with salt and pepper and cook 3 more minutes stirring occasionally.
In a medium bowl whisk eggs, egg whites, parmesan, salt and pepper.
Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 10-15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.
Happy Friday everyone! This day could not get here fast enough this week 🙂 Last weekend, we went to the Blueberry Festival at a local winery. It was a perfect day and my husband and I picked a meager 4 pounds of blueberries. I say meager because people were walking out with closer to 10 pounds. This week, I have been looking for healthy recipes to make with our beloved berries! I came across this recipe on AllRecipes.com and made some changes.
Whole Wheat Blueberry Pancakes
- 1 1/4 c. whole wheat flour
- 2 tsp baking powder
- 3 tbs egg whites
- 1 cup almond milk (I use Silk original)
- 1/2 tsp salt
- 2 tbsp raw sugar (the recipe called for artificial sweetener which we do not eat, so I used raw sugar.)
- 1 c. fresh blueberries
- Mix flour and baking powder together in a bowl, set aside.
- Beat together egg whites, milk, salt and sugar in a bowl.
- Stir in the flour until desired consistency (you may need to add more milk if the mixture is too thick).
- Fold in the blueberries.
- Preheat a large heavy skillet over medium heat and spray with cooking spray. I used coconut oil spray to add some sweetness.
- Pour approximately 1/4 c. of the batter into the pan for each pancake.
- Cook until bubbly (about 1 1/2 minutes). Turn, and continue cooking until golden brown.
This recipe makes 5 servings – 2 pancakes per serving.
Nutrition per 2 pancakes
162 cal/ 17g carbs/ 9g sugar/ 1g fat/ 4g protein/ 543mg sodium/ 0mg cholest