Blueberry Baked Oatmeal

Breakfast, Desserts, Recipes, snacks

I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!

This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!

Baked Blueberry Oatmeal

  • Servings: 6
  • Difficulty: easy
  • Print

Yields: 6 Slices

INGREDIENTS:

  • 2 cups rolled oats
  • 1 banana (half mashed, half sliced)
  • 1/2 cup blueberries
  • 1 1/2 cup almond milk (unsweetened is my preference)
  • 5 egg whites or (1/2 cup liquid egg whites)
  • 1 tablespoon pure maple syrup *optional
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder

DIRECTIONS:

  • Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
  • Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
  • Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
  • In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
  • Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂

*Notes*

*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*

Enjoy!

Hilda<3

Brown Sugar & Cinnamon Hand Pies

Breakfast, Desserts, Recipes, snacks

How about the iconic pop tart pastry? Such a classic delight! Well, I call these hand pies. They are just the tastiest little treats any time of day.

I didn’t make them perfectly rectangular and that’s okay. I prefer the more rustic look…I think it tastes more authentic that way 😉

The flaky pie crust, the ooey gooey brown sugar and cinnamon buttery goodness is the absolute best! You also can’t beat that wonderful glaze to seal the deal.

Give these a go! They are SO EASY to make. PS. If you have store-bought pie crust…these will take NO TIME at all 😉

Brown Sugar & Cinnamon Hand Pies

  • Servings: 6
  • Difficulty: easy
  • Print

INGREDIENTS:

For the pie crust-

  • 2 cups white all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 1/4-1/2 cup iced cold water

For the filling-

  • 1/2 cup packed dark or light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • egg wash (for the end): 1 large egg mixed with 2 teaspoons milk

For the Glaze:

  • 3/4 cup confectioners’ sugar
  • 1 Tablespoon milk (can use more if needed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract

DIRECTIONS:

  • Make your crust: In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
  • Add the ice cold water little by little, until you form a the dough.
  • Take your dough and cover in plastic wrap tightly, and refrigerate for at least 1-2 hours.
  • Make your filling: Mix all of the filling ingredients together (except for the egg wash) and set aside.
  • Assemble your hand pies: on a floured surface roll out the dough into a large square or triangle, and cut your dough into even rectangles. Note- it’s okay if they aren’t perfect! I personally prefer the rustic look 😉
  • Make your egg wash: simply beat your egg with milk in a small bowl
  • Brush each rectangle bottom with some egg wash (this will help everything stick) and fill with the brown sugar filling ( I like filling a generous amount) then cover with another rectangle (that isn’t brushed with egg wash). Crimp the edges of the pastry with a fork and then poke three wholes on top (so the filling doesn’t explode). Transfer into a lined baking sheet with parchment paper.
  • Continue until you’ve assembled all your pastries. Refrigerate your pastries for at least 20 minutes (highly recommend if you can) while you preheat the oven to 350 degrees F.
  • Brush the pastries with the remaining egg wash and pop them in the oven for 25-28 minutes or until golden brown.
  • Make the glaze: mix all of the glaze ingredients and set aside until the pastries have cooled, and are ready to be glazed. Once glazed, pop them back into the refrigerator so the glaze hardens 🙂

*notes*

*These keep well at room temp 2-3 days or in the fridge 6 days. You can also freeze before glazing and store in an airtight container up to 3 months. Simply defrost the night before in the refrigerator and bake.*

-Enjoy!

Hilda<3

Classic Chocolate Chip Cookies

Desserts, Recipes, snacks

Okay, so I know the name says “classic” but that’s what makes these cookies so magical. This recipe doesn’t call for anything fancy like cranberries and nuts…(although that’s delicious)! Sometimes simple is best 😉

What’s America’s favorite cookie? It’s this all time classic perfect Chocolate Chip Cookie, and it’s a favorite for a reason.

These cookies are soft and chewy in the middle and crispy on the edge. Just what a cookie should be! I used mini chocolate chips here since I love those little bits of chocolate throughout the cookie and in every bite.

The sea salt is a must! Trust me…just a little bit on top before baking. This is what makes these next level.

Classic Chocolate Chip Cookies

  • Servings: 18
  • Difficulty: easy
  • Print

Yields 18 Cookies

INGREDIENTS:

  • 3/4 cup of softened unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tablespoon vanilla extract
  • 1 large egg
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 package of semisweet chocolate chips (I used the mini)
  • coarse sea salt for topping

DIRECTIONS:

  • Preheat the oven to 350 degrees F and line your cookie sheets with parchment paper or nonstick spray.
  • In a mixer (or with your hand mixer and a large bowl) cream the butter, white, and brown sugar together until light in color. It should be nice and soft/fluffy.
  • Slowly add in the vanilla, and egg and beat together.
  • Start incorporating the flour 1 cup at a time (it gets messy if you add it all at once), and add in the baking soda, and salt.
  • Once that’s mixed together, add your chocolate chips and with a spatula fold them into the dough. You don’t need to use a hand or stand mixer for this part or you’ll over mix the dough.
  • Use a cookie scoop (or two teaspoons) to scoop out your cookies into your lined baking sheets. Make sure to spread them out about 2 inches apart so they don’t stick together when they bake. The batter should make about 18 medium sized cookies. You can make them bigger or smaller (that will also change the quantity).
  • Bake for 12 minutes or until the edges are golden brown and the cookies have cracked a little bit in the center.
  • Let them cool slightly or eat them straight out of the oven 😉

*Notes*

*These cookies store well in the freezer for months! Simply scoop them raw into a lined baking sheet (they don’t need to be spread apart) and put them in the freezer to harden a little bit (about 20-30 minutes) then transfer into Ziplock bag. Defrost in the fridge at least a couple hours before you plan on baking them 🙂

Hope you enjoy!

-Hilda ❤

Snickerdoodle Bites

Breakfast, Desserts, Recipes, snacks

These little bites are heaven in your mouth, and they are the perfect snack at any time of the day. They are delicately sweet with the dates, and the outer candy coating of cinnamon and sugar. You’ve got to give these a try!

I used a vitamix blender to make these but a food processor would work perfectly here.

The perfect pre-workout snack!

Snickerdoodle Bites

  • Servings: 15
  • Difficulty: easy
  • Print

Yields 15 Bites

INGREDIENTS:

For the base of the bites:

  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 scoop whey protein (I used Hammer’s vanilla flavor)
  • 1/4 cup flaxseed meal
  • 1/2 cup pretzels*
  • 100g medjool dates
  • 3 tablespoons maple syrup or honey
  • 3 tablespoons melted coconut oil
  • 1/2 tsp ground cinnamon
  • 1/4 cup water

For the coating:

  • 1-2 tablespoons melted butter or coconut oil
  • 1 tablespoon ground cinnamon
  • 3 tablespoons granulated white sugar or coconut sugar

DIRECTIONS:

  • Place all the ingredients except the water in a blender and blend until it gets crumbly.
  • Add in the water a little bit at a time until you form the dough then turn the blender off.

*Please note: the pretzel is optional, but I like the texture and the savory to sweet taste 🙂

Enjoy!

-Hilda ❤

Healthy Banana Bread

Breakfast, Recipes, snacks, Sweet Bread

I have gone bananas for this delicious sweet bread! It’s perfectly moist, flavorful from all the spices and the ripe bananas. Every bite is truly delightful. This makes an excellent to-go breakfast or snack all week long. Just pair it up with your favorite cup of tea or coffee. 😉

Careful not to eat it all while you store it! It’s dangerously delicious, and without the guilt!

Healthy Banana Bread

  • Servings: 6
  • Difficulty: easy
  • Print
 

Yields 6 Slices

INGREDIENTS:

  • 1 Cups Oat Flour (rolled oats blended into flour)
  • 1/4 Cup Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 scoop whey protein (I used Hammer’s vanilla flavor- it’s the best)
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Unsweetened Almond milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 Large Egg
  • 2 Mashed Bananas
  • 2 Tbsp Peanut Butter
  • 2 Tbsp Chocolate Chips for Topping
  • 2 Tbsp Nuts of Choice for Topping

DIRECTIONS:

  • Preheat the oven to 350 degrees F.
  • Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
  • In a medium bowl mix all of the dry ingredients.
  • Next, throw the wet ingredients into a blender ( yogurt, milk, vinegar, egg, bananas, peanut butter), or just mash them separately then incorporate them into the dry ingredients.
  • Mix gently until it just combines. Do not over mix 🙂
  • Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 😉
  • Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
  • Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely.
  • Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!

NOTES:

*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!

Hilda ❤

Advertisements

No-bake Chocolate PB Treats

Breakfast, Desserts, Recipes, snacks
So delicious!!

Today I’m sharing my no bake treats! Delicious chocolate chewy bars are topped with a peanut butter drizzle and sprinkled with chocolate chips. So much goodness is filled in one bite..and it’s hard not to eat them all at once!

It’s beginning to warm up quite a bit, and I don’t know about you but I LOVE no bake desserts when it’s hot outside. These tasty treats are perfect when they’re served cold.

No-bake Chocolate PB Treats

  • Servings: 4
  • Difficulty: easy
  • Print

Yields 4 bars

INGREDIENTS

Bars:

  • 2 1/4 Cups Marshmallows 
  • 4 Tablespoons ( half a stick) Melted Butter
  • 2 Cups Cheerios
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 Tablespoon Maple Syrup

Peanut Butter Topping:

  • 2 Tablespoons Peanut Butter Melted
  • 2 Tablespoons Coconut Oil Melted
  • 1 Tablespoons Maple Syrup
  • Chocolate Chips for Topping 🙂

DIRECTIONS

  • Grease a 3×5 loaf pan with cooking spray or butter
  • Melt the butter in a medium pan and add 2 cups of the marshmallows (save 1/4 cup). Once both are melted and smooth add the cocoa powder, maple syrup and mix well, then add the cereal and remaining 1/4 cup of marshmallows.
  • Press the mixture into the loaf pan with a spatula and put the pan in the freezer for 10 minutes to allow it to harden or in the refrigerator for 20 minutes.
  • Meanwhile make the peanut topping. In a small pan -melt the coconut oil and peanut butter until smooth (this happens very quickly so keep an eye). Transfer it to a small bowl and add in the maple syrup.
  • Once the bars harden run a knife around the edges so it comes out easily and transfer it to a cutting board.
  • Drizzle the peanut topping with a spoon (it should be runny) and then top it off with chocolate chips. 
  • Put it back in the freezer to harden for another 10 minutes or in the fridge for 20.
  • Cut into 4 slices and ta da! 

*You can absolutely double the recipe and prepare it in a brownie pan and store them in an air tight container in the fridge for up to a week!

*You can substitute any kind of cereal here…i had Cheerios 😉 You can also substitute coconut oil or any kind of butter instead!

Enjoy 🙂

-Hilda

Oatmeal Cookie Bites

Breakfast, Desserts, Recipes, snacks

Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.

Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.

Oatmeal Cookie Bites

  • Servings: 20
  • Difficulty: easy
  • Print

Yields 20 1-inch Cookie Balls

Ingredients:

  • 1 Large Banana Mashed
  • 2 Cups Rolled Oats
  • 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
  • 1/2 Cup Almond Butter
  • 2 Tablespoons Coconut Flakes
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Granulated Salt

Directions:

  • Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
  • In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
  • Using a cookie scoop or 2 teaspoons form your 1- inch balls.
  • Bake the cookies for 10-12 minutes until the tops get nice and golden.
  • Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!

*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).

Enjoy! 🙂

-Hilda

Pumpkin Spice Granola

Breakfast, Recipes, snacks

IMG_7123

img_6550

I used to buy pumpkin spice granola from the grocery store, and while it was delicious…I thought i’d make my own this time. This is so delicious! I especially love making recipes like this where I can use it in other recipes. Granola is so versatile, healthy, and delicious. I use this in pancakes as a topping, or in a yogurt parfait as a dessert, or simply on it’s own. The parfaits I make with this are heavenly!  It tastes like I’m eating bits of cookie with cream.

Pumpkin Spice Granola

  • Servings: 7
  • Difficulty: easy
  • Print

Ingredients: Yields 7 servings 1/3 cup (or 2 1/3 cups total):

  • 1 1/3 cup rolled oats
  • 1/4 cup maple syrup
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 2 tbsp pumpkin puree
  • 1 tbsp almond butter
  • 2 tbsp coconut oil
  • 3 tbsp pumpkin seeds
  • 1/4 cup dark chocolate chips (optional)

Directions:

  • Preheat the oven to 425 degrees F and cover cookie sheet with parchment paper
  • Mix all the ingredients together and press onto cookie sheet, it’s okay if you have some crumbles and some clustered together…it’s granola after all 😉
  • Bake at 425 degrees F for about 10-12 minutes
  • Once it’s golden and cooled pour it into a mason jar or an airtight container and place it in the fridge. It stays well 5-7 days in the refrigerator or a several of weeks in the freezer.

Enjoy!

-Hilda