Without any added fat or sugar, these are the creamiest, most comforting dessert/breakfast oats! One what to motivate you to get out of bed!
-2/3 cup rolled oats
-2/3 cup unsweetened soy milk
-1 tbs cocoa powder
-1/2 tbs pb2 (powdered peanut butter)
-1/2 banana chopped
-1tbs seeds of choice (hemp/flax/chia)
Combine first 4 ingredients in large microwave safe bowl and heat for 1 min then 30 seconds. The. Top with seeds, banana and enjoy!
Fall is here and everything pumpkin. If you read this blog, you know I LOVE bran muffins, despite cooking mostly gluten free otherwise. So I had to make a pumpkin version. And I will certainly make more variations on this basic recipe. Maybe an apple cinnamon variety 😀
3 very ripe bananas
1 cup pumpkin puree
1 tbs coconut vinegar
1 tsp vanilla
1/2 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbs sunbutter
Blend on high, set aside, then mix with:
1/2 cup chia seeds
1 cup wheat bran
1/3 cup oat flour
2tbs flax meal
Turn into greased muffin tins and
Bake at 350F for 25- 30 min. Enjoy!!
Best thing to do with leftover grains from dinner, make it into breakfast! This is a hearty breakfast that tastes like dessert but sticks with you like breakfast should.
In addition to cooked buckwheat groats, I added:
Pb2 powdered peanut butter (less fat)
About a heaping teaspoon of each ingredient for about 3/4 cup cooked buckwheat. Fresh fruit, cinnamon, ricotta, or honey would also make tasty additions!