Tag: breakfast

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Pumpkin Cranberry Oat Crumb Bar

cranberry crumble

This Pumpkin Cranberry Oat Crumb Bar can easily lift your spirits with the satisfying flavor of something sweet, spicy, and warmth. 

Ease of Making: Medium

The texture is hearty with the rolled oats, chopped walnuts, and aromatic pumpkin spice. This dessert combines the best flavors of fall with pumpkin puree, dried cranberries, and vanilla extract.

Homemade oat bars are a nutritious, customizable, and cost-effective snack option that offers convenience and a sustainable alternative to store-bought bars. They are a great way to satisfy your hunger, boost your energy, and support a healthy lifestyle.

Making oat bars at home allows you to customize the recipe to suit your taste and dietary preferences. You can experiment with different flavors, textures, and add-ins like chocolate chips, coconut flakes, or spices. Oat bars can also be tailored to accommodate dietary restrictions such as gluten-free, dairy-free, or vegan options.

Oat bars are often made with nutritious ingredients like oats, nuts, seeds, dried fruits, and natural sweeteners. Oats are rich in fiber, vitamins, minerals, and antioxidants, making them a healthy choice for a snack. Store-bought granola bars or energy bars can be quite expensive, especially if you consume them regularly. Making oat bars at home is a cost-effective alternative.

Meal prep tips for Cranberry Crumb Oat Bar Desserts

  • Bring the butter to room temperature so that it is easier to cream together with the sugar
  • You can use either dried fruit or fresh cranberries with this recipe
  • Finely chop the walnuts so that they are easier to fold into the batter and no one gets a big chunk of walnut in their bite
  • Cool the crumb bar before trying to cut them
  • You can also freeze them and reheat them when you are ready to enjoy them
cranberry crumble

Pumpkin Cranberry Crumble Cake

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Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • mixing bowls
  • spoons
  • mixer

Ingredients
  

  • 1.25 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin spice (or ground cinnamon)
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 2 each eggs
  • 1 cup rolled oats
  • 3/4 cup chopped walnuts
  • 3/4 cup dried cranberries
  • 3/4 cup pumpkin puree

Instructions
 

  • Pre-heat the oven to 350F
  • In a bowl, add the softened butter and sugar and whisk them together until creamy
  • Next, add the eggs, pumpkin puree, and vanilla extract and whisk it together
  • Then, add the pumpkin spice, baking soda, baking powder, and salt. Pour in the flour in batches and continue to mix it all together
  • Afterwards, add in the rolled oats, cranberries, and chopped walnuts
  • Grease a baking dish and pour in the batter
  • Place it in the oven for 35-40 minutes until the center is fully cooked. Test it with a toothpick by inserting it into the center of the cake. If cooked, it should come out clean
  • Allow it to cool before slicing into bite size squares
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Scrambled Eggs with Sausage and Kale

Scrambled Eggs with Sausage and Kale

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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 4 each eggs
  • 2 cups baby kale
  • 1/4 cup red onions (diced)
  • 1/2 cup cherry tomatoes (sliced)
  • 1 each pre-cooked sausage links (3 oz)
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions
 

  • Scramble the eggs in a bowl
  • Add oil to a saute pan on medium-high heat and saute the sausage slices until they are golden brown (about 2 to 3 minutes).
  • Next, add the red onion, cherry tomatoes, and kale and stir until they soften
  • Remove the mixture from the pan 
  • Add the scrambled eggs into the pan and cook for 3 to 5 minutes until the eggs have set
  • Serve the eggs with the vegetable and sausage mixture
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Open Faced Omelette

open faced omelette
open faced omelette

Open Faced Omelette

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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 4 each eggs
  • 1 cup kale
  • 1/4 cup cherry tomatoes (sliced)
  • 1/4 cup red onion (diced)
  • 4 slices turkey bacon (pre-cooked and diced)
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Scramble the eggs in a bowl
  • Add oil to a pan on medium-high heat
  • Saute the turkey bacon until golden brown (about 4 to 5 minutes). Then remove it from the pan and set it aside. Next, add the red onion, cherry tomatoes, and kale. Stir until all the veggies soften
  • Remove the veggie mixture from the pan 
  • Next, add the scrambled eggs into the pan. Swirl the eggs around the pan until it fully covers the whole pan
  • Sprinkle the turkey bacon and vegetable mixture back on top of the eggs
  • Place a lid on top to cover the pan and let it steam through for 3 to 5 minutes until the eggs have cooked and firmly set on top
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Hard Boiled Eggs with Asparagus and Cherry Tomatoes

boiled eggs and asparagus

Looking for a quick, delicious, and energizing meal that fits perfectly into your busy schedule? Look no further! Our 15-Minute Asparagus and Egg Delight is a game-changer for those on the go. Bursting with vibrant flavors and nutritious goodness, this recipe requires just a handful of ingredients and minimal prep time. Picture this: perfectly seasoned asparagus roasted to perfection, accompanied by soft-boiled eggs with creamy yolks, all topped off with juicy cherry tomatoes. The combination of savory paprika, aromatic onion powder, and zesty garlic powder adds an extra kick that will tantalize your taste buds. Whether you’re rushing out the door or taking a well-deserved break, this dish is a speedy solution without compromising on taste. Get ready to indulge in a wholesome meal that’s as delightful as it is time-efficient – because being busy should never mean sacrificing flavor!

boiled eggs and asparagus

Hard Boiled Eggs with Asparagus and Cherry Tomatoes

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Servings 2

Ingredients
  

  • 4 oz asparagus
  • 4 each eggs
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions
 

Pre-Cook (Mise En Place)

  • Gather your equipment: sauce pan, cutting board, knife
  • Boil water into a sauce pan
  • Preheat the oven/toaster oven on 400F
  • Slice the cherry tomatoes
  • Cut the asparagus into small one inch pieces and season with 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt and pepper, place on a sheet pan, and drizzle with 1 tbsp of olive oil

Cooking Method:

  • Add the eggs to the boiling water and reduce the heat to medium
  • Cook the eggs for 5 to 6 minutes
  • While the eggs are boiling, place the asparagus in the oven and roast for 10 minutes
  • When the eggs are finished, let them cool for a few minutes before peeling and slicing in half
  • Remove the asparagus from the oven and serve them with the eggs, topped with fresh cherry tomatoes