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Breakfast & Brunch

Dairy Free Blueberry Oatmeal Muffins

A healthy, easy and delicious blueberry muffin recipe...yes it does exist!
Filed Under > Breakfast & Brunch

Easy, Dairy Free Blueberry Oatmeal Muffins

While I’m not a lover of breakfast per se, I am a lover of breakfast baked goods. Muffins, scones, doughnuts, cinnamon rolls, and quick breads are my love language. I mean is there anything more satisfying than a warm muffin and a cup of strong coffee in the morning?

But out of all the baked goods, I love blueberry muffins the best.  It probably stems from growing up in Michigan. I have very fond memories of blueberry picking with my mother. We’d come home with buckets and buckets of fresh blueberries, my fingers stained blue from all the blueberries picked.

Most would get frozen to last through the year, but a few quarts would go into making her homemade blueberry pies and blueberry muffins. Two staples I would live on through the summer months.

However, as I’ve gotten older Mother Nature has played her cruel tricks and I’ve found I can’t eat my beloved pies and muffins with abandon like I used to. My cravings for both of these, of course, has not stopped which has sent me on a mission to find a healthier version of my two favorites. 

For the pie, I’ve found the best thing to do is re-imagine my mother’s pie into a blueberry handpie. The smaller hand-pie size, which are easily freezable, prevents me from being found sitting on the sofa pie dish in-lap. Portion control is the key.

As far as the muffins are concerned, I’ve tested a few recipes throughout the years, but today’s recipe for Dairy Free Blueberry Oatmeal Muffins is by far the best.

Made with quick oats, chia seed, wheat flour, cinnamon, almond milk and plenty of fresh blueberries today’s Dairy Free Blueberry Oatmeal Muffins recipe is one you’ll definitely want to bookmark. Plus, it’s only 135 calories! Considering that the average blueberry muffin contains 425 calories I would say these muffins are already a winner!

And bonus, because they’re made with quick-oats they’re much denser and more filling than your standard muffin.  So I can have one for breakfast and feel full.  I even tried to eat two for breakfast the other day and I couldn’t finish the second one.  

Easy, Dairy Free Blueberry Oatmeal Muffins

What I also love about these Dairy Free Blueberry Oatmeal Muffins is that you can double up the recipe and freeze the second batch. That way when you haven’t properly prepared breakfast you can just grab a muffin and go!

I can honestly say these muffins were incredibly easy to make and completely satisfying. I mean anytime you nail a from-scratch baking recipe on the first try they get classified as easy.  And as far as the statement of them being completely satisfying let me clarify.  

Will any healthy-ish muffin ever taste as good as a true butter, sugar, flour, no-counting-calories muffin…no. Just no.  But, these Dairy Free Oatmeal Blueberry Muffins are delicious, and completely quell my craving for that no-abandon bakery muffin.

So trust me on this, pour yourself a cup of coffee and whip up a batch or two of these easy, and healthy-ish Dairy Free Blueberry Oatmeal Muffins this weekend. If you’re following on Bloglovin, click into the post to find the recipe and enjoy!  Truly, MKR
 


 

Healthy, Dairy-Free Blueberry Oat Muffins
Yields 12
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup whole wheat flour
  2. 1 1/2 cups quick oats
  3. 1/4 cup granulated sugar
  4. 1/4 cup brown sugar
  5. 1/4 teaspoon Himalayan pink salt
  6. 1 tablespoon baking powder
  7. 1 tablespoon ground chia seeds
  8. 1/2 tablespoon ground cinnamon
  9. 1 cup unsweetened Almond Milk
  10. 1 egg
  11. 2 tablespoons canola oil
  12. 2 teaspoons vanilla extract
  13. 1 1/2 cup of blueberries fresh or frozen
  14. 2 tablespoons coarse sugar for toping (optional)
  15. cooking/non-stick spray
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray muffin tin with non-stick spray.
  3. Combine all dry ingredients (flour, oats, sugars, chia, cinnamon, salt) in a large mixing bowl.
  4. In a separate bowl whisk together the almond milk, egg, oil and vanilla.
  5. Add the wet ingredients to the dry ingredients. Mix just until all ingredients are combined.
  6. Gently fold in the blueberries, trying hard not to break them.
  7. Divide the batter evenly between the 12 muffin cups. You'll be able to fill each muffin cup to the top.
  8. Sprinkle the tops of the muffins with the coarse sugar if desired.
  9. Bake for 15-20 minutes until muffins are lightly browned and a toothpick comes out clean.
  10. Let cool for 5-10 minutes, serve and enjoy!
Notes
  1. Nutrition Facts: Calories 135 Total Fat 4g Total Carbs 22g Fiber 3g Sugars 10g Protein 4g
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White Interiors

Easy Homemade Granola Crunch Recipe

easy, homemade granola filled with almonds, pumpkin seeds, coconut, cranberries, & cinnamon
Filed Under > Breakfast & Brunch

easy homemade granola with coconut, cranberry, almonds, pumpkin seeds & honey An easy homemade granola recipe full of almonds, sunflower seeds, coconut, and cranberry.

Recently I’ve been on a homemade granola kick.  If you’ve never tried making homemade granola you should!  Honestly, granola the easiest thing I’ve ever baked, if you can even call it baking.  Besides being beyond easy to make, homemade granola is one of those things that you can really customize to your tastes.  My easy homemade granola crunch is filled with almonds, pumpkin seeds, coconut, cranberries, cinnamon, nutmeg, honey, and maple syrup.

After testing out a few different ways to make easy homemade granola, I’ve come to the conclusion that it’s basically fool proof as long as you stick to three main notes. 

One, bake it low and slow.  Don’t rush homemade granola, as that’s when it can burn.  Bake it as 300 degrees for approximately 45 minutes, stirring occasionally.  I burnt this recipe the first time as it didn’t feel like it was crisping up. Come to learn, it won’t crisp up in the oven. Granola only crisps up when you take it out and let it cool.

Two, make sure you have a large enough baking dish to allow for stirring.  I bake homemade granola in my turkey roasting pan, and treat it very similarly to my homemade Chex Mix recipe.

Third, add your soft items like cranberries during the last 10 minutes of baking.  Otherwise they become hard as a rock and can possibly break a tooth when biting into! Yikes!

While not a deal breaker, I also think it’s very important to use the highest quality of organic honey and maple syrup.  By using the best of the best you’ll need to add less because the flavor will be so much more vibrant.   Honey and maple syrup are not items you want to skimp on.  You can truly taste the difference when comparing quality.

And homemade granola is not just a snack to munch on. My favorite way to enjoy this easy homemade granola crunch recipe is in a breakfast bowl.   I love filing a shallow bowl with my homemade granola crunch, adding in seasonal fruits, and a bit of almond milk.  This easy homemade granola recipe is also great as a yogurt and smoothie topping.  The possibilities are truly endless.

Plus, you can make this granola recipe in larger batches, to enjoy throughout the week.  And as long as you’re cognizant of how much honey and maple syrup your adding, my easy homemade granola recipe is an overall healthy recipe. Click through (below) to snag the recipe and whip up a batch for yourself this week!  Truly, MKR
 


 

Easy Homemade Granola Crunch
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 container of organic rolled oats, thick would be best (32-42 oz.)
  2. 1 small bag of organic cranberries
  3. 2 cups almonds; whole or slivered
  4. 2 cups pumpkin seeds
  5. 2 cups unsweetened coconut flakes
  6. 2 tabelspoons cinnamon
  7. 1 teaspoon nutmeg
  8. 1 teaspoon vanilla
  9. 1/4 cup organic honey
  10. 1/4 cup quality maple syrup
  11. 1 teaspoon Himalayan salt
Instructions
  1. Preheat oven to 300
  2. In a large bowl mix all ingredients except cranberries. Add to a large baking or roasting dish and cook about 30 minutes stirring every 10-15 minutes.
  3. During the last 10 minutes of baking add cranberries and stir. Bake 10 more minutes.
  4. Remove from oven and dump on parchment paper to cool.
  5. Once completely cooled store in an airtight container for about 1 week.
Waiting on Martha http://waitingonmartha.com/

Gingerbread Turmeric Latte

A healthy-ish recipe combining two of my favorite spices
Filed Under > Breakfast & Brunch

Gingerbread Turmeric Latte

If you’ve been following along for awhile then you know I’m a big fan of the healthy-ish recipe.  In my book, the healthy-ish recipe is any recipe where the majority of ingredients fall on the healthy side, but it may have one or two that fall on the no so healthy side.  I mean life is about balance right? 

When I first spied this recipe for a gingerbread turmeric latte I didn’t know how I felt about it.  I mean this would be a stretch; could I really love both gingerbread and turmeric in drink form? The answer is yes.  I mean, when you think about it the flavor of gingerbread comes from spices such as cinnamon, nutmeg, and allspice.  Spices that are completely complimentary to turmeric.  For example, whenever I roast vegetables, squash or sweet potatoes I always sprinkle them with both cinnamon and turmeric so yeah, it should work in drink form.

And if I can add a healthy dose of turmeric to anything without disrupting the flavor profile then I’m completely game! Plus it was super easy to make. I’ve been drinking it so often I actually created a large batch of the spice mixture and placed it into a spice jar to whip this up even faster in the mornings.  

All in all, the gingerbread turmeric latte has become the perfect, cold-weather way for me to start my mornings.  Enjoy, and let me know if you try it!  Truly, MKR

P.S. If you’re a fan of this make sure to check out my recipes for detox teas, red wine hot cocoa and my golden milk latte recipe!
 


 

Gingerbread Turmeric Latte
Serves 1
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Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
Ingredients
  1. 1-2 shots of espresso
  2. 1/4 teaspoon turmeric
  3. 1/8 teaspoon powdered ginger
  4. 1/4 teaspoon cinnamon
  5. 1/8 teaspoon allspice
  6. 1/8 teaspoon nutmeg
  7. 8 oz almond or coconut milk
  8. agave or maple syrup for sweetening
Instructions
  1. Mix together all of your spices and place 3/4 of the mixture in the bottom of your latte/coffee mug.
  2. Heat a small pot with your non dairy milk of choice over high heat until boiling. You can also use your milk warmer or if you have a Nespresso machine just add the milk to that.
  3. Once milk is hot and frothy, pour into mug along with desired amount of espresso, and stir while pouring.
  4. Add in agave or maple syrup for sweetening and sprinkle your remaining spices on top.
  5. Add marshmallows or gingerbread cookie (optional) & enjoy!
  6. **Once you know how much agave or maple syrup you like per cup you can add that to the bottom along with your spices. That way when you pour in the hot "milk" it will begin to automatically break, and stir everything up.
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White | Original recipe HERE

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