"Betty Crocker" French Toast

1 c. milk
3 eggs
4 tbsp. flour
dash salt
dash vanilla

Whisk together, coat both sides of bread and fry on med-high griddle until crispy & golden.

Migas

3 Tbsp. olive oil
6 large eggs
1/2 tsp. coarse kosher salt
8 corn tortillas, cut into eighths

Optional toppings: chopped cilantro, diced tomatoes (or pico de gallo), queso fresco

Heat olive oil in a large nonstick skillet over medium-high heat. While oil is heating up, whisk eggs in a medium bowl and set aside.

Add the corn tortillas to the skillet and fry until crispy, about 6 to 8 minutes. 

Add whisked eggs, salt and fold them into the crispy tortillas. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runny.

Remove from heat, taste and season with more salt to taste. Serve with chopped cilantro, diced tomatoes, queso fresco, and refried beans on the side, if desired.

from: isabeleats.com

White Chocolate Cranberry Granola Bars

4 c. rolled oats
2 c. Rice Krispie cereal
1/2 c. shredded coconut
1/2 c. coconut oil or butter
1/2 c. honey
1 c. brown sugar
1 t. salt
1 t. vanilla
1 c. dried cranberries
1 c. white chocolate chips

Line a baking dish with parchment paper.

In a large mixing bowl, mix oats, cereal and shredded coconut.

In a small sauce pan, melt the coconut oil or butter over medium heat. Add honey, brown sugar and salt. Stir together then bring to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow mixture to boil for 2 minutes. You may need to turn down the heat so it doesn’t overflow, but keep it boiling.

After two minutes, remove from heat and stir in vanilla.

Pour over the oat mixture. Stir thoroughly until oats are completely covered. Stir in cranberries and white chocolate, or whatever mix-in’s you choose.

Pour mixture into parchment lined baking dish. Use your hands to press firmly into pan. If you don’t press firmly enough, the bars will fall apart.

Place pan in refrigerator for 30 minutes.

Remove parchment paper from pan and place on firm, flat surface. Cut into bars and store in airtight container.

from: Just Whisked Away

Buttermilk Caramel Syrup

3/4 c. buttermilk
3/4 c. brown sugar
3/4 c. sugar
1/2 c. butter
2 T. corn syrup
1 t. baking soda
1 t. vanilla

Combine first 5 ingredients in medium saucepan, bring to boil over medium heat. Boil for about 3 minutes, stirring frequently. Remove from heat, stir in soda and vanilla.

adapted from Our Best Bites

YUMMY Granola

4-1/2 c. oats
1-1/2 c. chopped pecans, or slivered almonds
1 c. powdered milk
1 c. shredded coconut
3 T. ground flax
1 c. honey (warm it up so it mixes easier)
1 c. melted coconut oil
2 t. vanilla
1 t. salt

Combine all ingredients except for honey, coconut oil, vanilla, salt. Once combined slowly add melted coconut oil and then the warmed up honey.

Spread evenly on 2 cookie sheets then bake at 350 degrees for 10 minutes. Allow it to cool before putting in an airtight container.

from: instagram

Diane's Chewy Granola Bars

6 c. old fashioned oats
1 c. raisins or dried cranberries
1 c. flaked coconut
1 c. shelled sunflower seeds
1 c. almonds (or other nuts)
1 cube butter
1 c. chunky peanut butter
1/2 c. honey
6 1/2 c. mini marshmallows

Toast oats in shallow pan for 15 minutes at 350°, stirring occasionally.

In a large bowl, stir together dry ingredients: oats, cranberries, coconut, seeds, almonds.

In a saucepan over medium heat, combine honey, butter, peanut butter and marshmallows. Stir constantly until completely melted. Pour over dry ingredients & mix well. Spread in 9x13 pan, allow to cool, & cut into bars.

from: Diane

OffBeat Granola

1 1/4 cups OffBeat Aloha Butter
1/2 cup raw honey
2 servings CSE Simply Vanilla Protein Powder
1/4 tsp. sea salt
2 cups old-fashioned rolled oats
1 cup unsweetened flaked coconut

1. Preheat oven to 375 degrees.

2. Add the Aloha Butter, honey, protein powder and sea salt to a bowl. Mix well. Stir in the rolled oats and flaked coconut.

3. Pour the mixture out onto a baking sheet lined with parchment paper. Spread out into a single layer.

4. Bake for 5 minutes. Flip granola and bake another 4-5 minutes for soft granola or 6-7 minutes for crunchy granola.

5. Let cool then transfer to a large jar and store in the fridge.

Makes 26 servings / 30g per serving
145 calories / 8F / 14.5C / 4P

from: offbeat foods/clean simple eats

Birthday Monkey Bread

2 cans buttermilk biscuits (non-flaky)
1/4 c. brown sugar
1/4 c. white sugar
1 t. cinnamon
1 1/2 sticks butter
1/3 c. brown sugar
Powdered sugar
Heavy cream

Preheat the oven to 350 degrees.

Combine the brown & white sugars with cinnamon in a gallon size zip bag. Open biscuit cans and cut each biscuit into quarters, drop pieces into the sugar mix & shake till they are coated. Spread them out in a bundt pan.

Melt the butter with 1/3 cup brown sugar, leftover sugar from the bag, & a splash of heavy cream in a saucepan over medium-high heat. Cook butter/sugar mixture, stirring for a few minutes until the ingredients incorporate. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for about 30 minutes until the crust is a deep golden brown on top. Remove from the oven & allow it to cool for about 10 minutes before turning it over onto a plate.

Combine about 3/4 c. powdered sugar with about 2 Tbsp. of cream, & drizzle over the top. YUM!

adapted from: The Pioneer Woman

Clean Eats German Pancakes

2 Tbs. coconut oil
6 whole eggs
1 cup milk {can use almond}
1 cup Kodiak Cakes Power Cakes mix
1/2 tsp. sea salt
1/2 tsp. vanilla extract

1. Preheat oven to 425 degrees. Add coconut oil to a 9x13 glass baking dish and place in the oven to melt.
2. Add all other ingredients to a large mixing bowl and beat on high for 5 minutes. DO NOT skip this step or it won't rise properly.
3. Remove pan from the oven and pour batter into the hot coconut oil. Bake for 20 minutes.
4. Cut into 8 squares. Top with whipped coconut cream, strawberries, raw honey and unsweetened shredded coconut.

from: Clean Simple Eats

Apple Cinnamon Protein Pancakes

Nonstick cooking spray
1 medium apple peeled, sliced
1/4 tsp. ground cinnamon divided use
4 large egg whites (½ cup)
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 scoop whey protein powder vanilla flavor
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
1/2 tsp. cinnamon
½ tsp. baking powder
½ tsp. ground ginger
1 dash ground nutmeg

Heat medium nonstick skillet lightly coated with spray over medium-low heat.
Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
Add applesauce mixture to oat mixture; mix until just blended.
Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
Divide pancakes between three serving plates. Top evenly with cooked apple slices.

My Favorite Overnight Oats

1/2 c old fashioned oats
1 scoop protein powder
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp chia seeds
1/2 tbsp honey or pure maple syrup (optional)

Place everything in a mason jar, add enough milk to cover it all, shake it up and store in the fridge overnight.

Optional toppings:
Fresh berries/bananas/etc.
Toasted coconut
Almond butter thinned with coconut oil
Almonds or pecans
Pumpkin butter

Also yummy with chocolate almond milk!

adapted from: Clean Eating Couple

Banana Breakfast "Cookies"

3 very ripe bananas
1 1/2 cups GF old fashioned oats (pulse in the blender for a second to break down the oats a bit)
handful of mini chocolate chips (optional)
1 egg, beaten
1 tsp cinnamon

Mash banana until smooth but still a little lumpy.
Add egg, cinnamon and oats.
Mix until oats are well blended and evenly coated. You should have a dough like texture.
Add whatever mix-ins you'd like, about a handful total (1/2 cup maybe) works best.
Grease mini muffin tin well (a cookie sheet would also work).
Using a 2-in cookie scoop, scoop batter into mini muffin cups.
Bake at 350 degrees for 15 min.

Yields 24 mini muffin "cookies".

from: Clean Eats and Treats

Trail Mix Granola

3 c. old-fashioned rolled oats
3/4 c. whole unsalted almonds
3/4 c. cashews
1/2 t ground cinnamon
1/2 c. pure maple syrup
1/4 c. coconut oil
1/4 c. almond butter
1 egg white
1 t. vanilla extract
1 c. dried cranberries or raisins (or 1/2 cup each)
1/2 c.semi-sweet chocolate chips (optional)

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.

Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set aside.

In a medium heat-proof bowl, microwave the maple syrup, coconut oil, and almond butter together for about 30 seconds. Remove from the microwave and using a fork or rubber spatula, stir until everything is melted together and smooth. You may need to microwave it for 10 more seconds or so. Allow to cool down for about 5 minutes (you don't want to cook the egg white!). Once slightly cooled, whisk in the egg white and vanilla. Pour over the oats and toss to coat. Make sure all of the oats are moistened.

Spread onto the prepared baking sheet and bake for 40 minutes, stirring every 15 minutes. Remove from the oven and allow the granola to cool completely - the air will help the granola obtain a crunchy texture. Once cooled, toss in the dried cranberries/raisins and chocolate chips.

Granola remains fresh in an airtight container at room temperature for up to 3 weeks.

from: Sally's Baking Addiction

Baked Oatmeal

3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons Baking Powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted
Additional milk

Preheat oven to 350°. In a large bowl, combine oats, brown sugar,
baking powder, salt and cinnamon. In another bowl, whisk eggs, milk
and butter. Stir into oat mixture until blended.

Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or
until set. Serve warm with milk. Yield: 9 servings.

Audrey's little note: I halved this recipe and put it in a muffin tin, baked for @ 20 minutes: yum.

from: Taste of Home

Maple Pancake Syrup

2 cups granulated sugar
1 cup water
1/4 teaspoon cream of tartar
1 teaspoon maple flavoring
2 tablespoons butter

In a saucepan, mix the sugar and water together and bring to a boil.
  
Remove the syrup from the heat and add the cream of tartar, maple flavoring, and butter.  Stir until smooth. Store any leftovers in the refrigerator. 

from: The Prepared Pantry

Pumpkin Butter

3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.

from: skinnytaste

Overnight French Toast Casserole

1/4 c. butter, melted
3/4 c. packed light brown sugar
1 loaf French bread
8 eggs, slightly beaten
1 cup whole milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup pecans, measured then chopped
1/8 teaspoon salt
(optional) maple syrup and powdered sugar for topping

In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.

Tear bread into bite-size chunks, place in the baking dish. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread chunks, sprinkle with pecans. Cover tightly with foil and place in the refrigerator for 4-12 hours.

In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees. Bake casserole, covered for 30-35 minutes, remove foil and bake for 10-15 minutes more, checking to make sure casserole is no longer soggy. If top starts browning too quickly place a foil loosely over the top of the casserole.

Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

adapted from: Tablespoon.com

Blueberry French Toast Casserole

{French Toast}
1 loaf french bread
1 8 oz pkg cream cheese, room temperature
1 c blueberries, fresh or frozen
9 large eggs
1 c milk or half & half
1/3 c maple syrup or honey

{Blueberry Sauce}
1 c sugar
2 Tbsp cornstarch
1 c water
1 c blueberries, fresh or frozen
1 Tbsp butter

Spray 9 X 13 inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of dish. Cut cream cheese into 1" cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.

In mixing bowl, combine eggs, milk, & maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but isn't soggy. Cover with foil and refrigerate overnight.

In the morning, preheat oven to 350. Place covered casserole in oven & bake for 30 minutes. Remove foil & bake for another 25-30 minutes or until top is golden brown & the center is set.

While the casserole is baking, make the blueberry sauce, serve over top of casserole.

Blueberry Sauce: (You can make this while casserole is baking or make ahead of time and refrigerate, then warm up before serving.)

Stir together sugar and cornstarch in a medium sauce pan. Add water & stir until smooth. Heat to boiling and stir 2-3 minutes until thickened.

Add blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst...it's good to keep some of the blueberries whole. Remove from heat & stir in butter. Store in plastic or glass container and refrigerate until ready to use.

adapted from: Just a Pinch

Gluten Free Waffles

1/4 cup melted refined coconut oil or canola oil, plus more for oiling the waffle iron (or use gluten-free, vegan nonstick spray)
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon xanthan gum
2 1/2 cups rice milk
3 tablespoons agave nectar
1 tablespoon vanilla extract
Agave Maple Syrup (page 38)

For Chocolate-Chip Waffles
1 cup vegan gluten-free chocolate chips
1/2 cup vegan powdered sugar, for dusting

Preheat a waffle maker according to the manufacturer’s instructions. Brush the iron with oil, or spray with gluten-free, vegan nonstick spray.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and xanthan gum. Add the rice milk, 1/4 cup coconut oil, agave nectar, and vanilla (and chocolate chips, if desired) and stir with a rubber spatula until combined.
Pour 1/3 to 1/2 cup of batter onto the waffle griddle and bake to desired doneness (or according to the manufacturer’s instructions). Remove the waffle from the griddle and serve with the Agave Maple Syrup (and with a dusting of powdered sugar for chocolate-chip waffles). Repeat with the remaining batter.

from: Epicurious

Oatmeal Pancake Mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.

from: Mel's Kitchen Cafe