Recipes

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats

Pumpkin-spice-overnight-oats
How can we not include another pumpkin flavor as we round out our month of morning recipes and enter the fall season?! This overnight oats recipe is simple to make and delicious for all. A time-saving tip for the hungry eaters in my family: double the recipe, pour into silicone muffin trays, and freeze. Pop them out and store in a gallon sized zip-lock. Heat in the microwave for use up to 3 months later!

Ingredients:

  • 3/4 cup rolled oats
  • 1/2 cup unsweetened plain almond milk
  • 1/4 cup pumpkin puree
  • 1/4 cup nonfat Greek yogurt (I use Siggi’s vanilla)
  • 1 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tsp chia seeds
  • 1/4 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • Instructions:

Mix ingredients and place in the refrigerator in a mason jar or airtight container for 4 hours or overnight. Try topping it with pecans, eating it cold, or warm it up on those chilly mornings. Enjoy!

Advertisements

Flax-Banana-Quinoa Muffins

This week we hope you will try these muffins that are packed with tons of healthy omega-3s from flaxseeds, and are a perfect snack or breakfast treat, and easy to freeze! Quinoa flour is great because it’s gluten-free, light, and has relatively no flavor, allowing it to take on whatever taste you want – in this case, banana.

Image result for banana quinoa flaxseed muffins

Flax-Banana-Quinoa Muffins

Ingredients:

  • Coconut oil, for the pan
  • 3/4 cup quinoa flakes
  • 3/4 cup quinoa flour
  • 3/4 tsp pink Himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon, divided
  • 1/4 + 1/2 tsp ground flaxseeds
  • 2 ripe bananas, mashed
  • 1/2 cup pure maple syrup
  • 1/2 cup plain almond milk (can sub with nut-free milk)
  • 3 eggs
  • 1/2 tsp coconut sugar

1. Preheat oven to 375 F. Grease muffin pan with coconut oil.

2. In large bowl, mic quinoa flakes and flour, salt, baking powder, baking soda, 1 tsp of the cinnamon and 1/4 cup flaxseeds. In medium bowl, whisk together mashed bananas, maple syrup, milk, and eggs. Add banana mixture to dry ingredients and stir until well combined.

3. Fill muffin pan 3/4 full Bake for 8 minutes (they won’t be done yet!)

4. Meanwhile, in a small bowl, combine the coconut sugar and the remaining 1/2 tsp cinnamon and 1/2 tsp flaxseeds. Sprinkle over each muffin after they’ve baked for 8 b minutes. Return to oven to bake another 4-7 minutes or until a toothpick comes out clean. Let cool 10 minutes – enjoy!

Blender Pumpkin Pancakes (Vegan/Gluten Free)

Blender Pumpkin Pancakes (Vegan/Gluten Free)

image_6483441

In a blender, mix:

  • 1.5 c (GF) oats

  • 2 tsp baking powder

  • ¼ c ground flax meal

  • 2 tsp cinnamon

  • 1 tsp pumpkin spice

  • ⅓ c pumpkin puree

  • 1 tbsp maple syrup

  • 1c unsweetened nut based milk (can use cow’s milk)

  • 1 tsp vanilla extract

  • ⅛ tsp sea salt

 

Preparation for each: Ladle batter onto hot griddle/pan greased with coconut oil. Cook for about 2 min each side. Top with berries, dust with powdered sugar, or drizzle with maple syrup! Can be stored in an airtight container for up to 5 days.

 

Enjoy!

Back to School Breakfast Ideas

Welcome (and welcome back) to a new school year at Susanna Wesley School! The SWS Wellness Committee has some great plans to get you and your families “up and running” this season, so be on the lookout for our upcoming events to keep you healthy and moving!

While the start of new school year is exciting, the days and nights are busy! Wouldn’t it be great to start the day with an easy, yummy breakfast that’s GOOD FOR YOU? Each week this month we will be sharing a new *healthy* breakfast recipe for toddlers on-the-go! Try this pancake recipe that is easy to make and can be stored in the refrigerator for the week!

image_6483441 (1)Flourless Pancakes:

Mix in a bowl:

  • 1 ripe banana, mashed

  • 2 eggs

  • ¼ c (or more) oats to thicken

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1 tsp chia seeds OR ground flax meal

Preparation: Ladle batter onto hot griddle/pan greased with coconut oil. Cook for about 2 min each side. We eat them plain at our breakfast table, but try them topped with berries or nut butter, dusted with powdered sugar, or drizzled with maple syrup! Can be stored in an airtight container for up to 5 days.

Enjoy!