breakfast Archives » Kay's Clean Eats

Strawberry Coffee Cake

Strawberry Coffee Cake is bursting with sweet strawberries in every bite and topped with the most delicious cinnamon streusel. Adding strawberries to coffee cake gives it the perfect summer twist. 

So a few days ago I did my grocery shopping at my regular spot, Trader Joes. There were selling 3 pound strawberry boxes for less than what you would find for 1 pound here! I couldn’t resist the sweet smell, however, after I brought them home to wash and put away I realized I would have to freeze half or risk them going moldy and bad. So what better way to use them then in strawberry coffee cake or Strawberry Fields Salad!

This recipe happens to be my son’s favorite, he likes anything but chocolate, haha. We don’t do a whole lot of baking in the summertime as the oven just heats the house, but this is well worth it. And you will have it for the week if you can resist the temptation to not eat it in a few days! If you don’t have strawberries you can use blueberries and make this amazing Blueberry Coffee Cake. 

How to make Strawberry Coffee Cake

Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan. 

Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine. 

Pour in your milk, and add your egg and softened butter. Beat the batter together till combined, the batter is supposed to be very thick, so you’re doing right. 

Gently stir in your strawberries until evenly incorporated. Careful not to burst all the strawberries, I find it easiest to fold them in with my hands. 

Pour your batter into your prepared pan, use your hands to flatten it out. 

For the topping, combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.

Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone, butter, or on its own. Enjoy!

 

Yield: 8 servings

Strawberry Coffee Cake

Strawberry Coffee Cake

Strawberry Coffee Cake is bursting with sweet strawberries in every bite and topped with the most delicious cinnamon streusel. Adding strawberries to coffee cake gives it the perfect summer twist. 

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 3/4 cups all-purpose four
  • 1/2 cup cane sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup milk ( i used 2% but any milk will work)
  • 1/4 cup butter, softened
  • 1 cup diced strawberries

Streusel Topping

  • 4 tbsp cold butter, cut in small pieces
  • 1/3 cup cane sugar
  • 2 tsp coconut sugar ( or sub brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup flour
  • pinch of salt

Instructions

    1. Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan.
    2. Add the flour, cane sugar, baking soda, and salt to a medium bowl, stir and combine.
    3. Pour in your milk, and add in your egg and softened butter. Beat the batter together till combined, the batter is supposed to be very thick, so you're doing right.
    4. Gently fold in your strawberries until evenly incorporated. Careful not to burst all the strawberries, I find it easiest to fold them in with my hands.
    5. Pour your batter into your prepared pan, use your hands to flatten it out.
    6. For the topping: Combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.
    7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone, butter, or on its own. Enjoy!

Mango Lime Chia Pudding

Mango Lime Chia Pudding is perfectly sweet and delicious! Eat it for breakfast or enjoy it as dessert! It is vegan, gluten-free, and refined sugar-free.

Alright, I a now 19 weeks pregnant and have my very first sweet craving! Hello Mango Lime Chia Pudding, you have been a lifesaver these days. My past 2 pregnancies and even when I am not pregnant I never turn down sweets, however, this time they just are not appealing to me what so ever!

So this delicious Mango Lime Chia Pudding can easily slide into the breakfast or dessert category. I topped mine with toasted coconut chips, it was like a tropical party in my mouth! 

 

The chia pudding can be made ahead of time and stored in the refrigerator. The mango lime mixture should be made and eaten on the same day. 

How to make Mango Lime Chia Pudding

This recipe is super easy! First, you will make your chia pudding. I like to do this in a jar with a lid, it is easier to shake the pudding then mix it with a spoon. Pour all your ingredients into a jar place the lid on and give it a shake to combine. If you don’t have a jar you can also mix it by hand.  Chia seeds will fall to the bottom so it’s important to shake or stir every now and then so pudding sets correctly.  

Once pudding has set make your mango mixture. The pudding will make 3 cups distribute as you like and top with mango mixture, serve with toasted coconut chips. 

If you love this one also try

Yield: 3 cups

Mango Lime Chia Pudding

Mango Lime Chia Pudding

Mango Lime Chia Pudding is perfectly sweet and delicious! Eat it for breakfast or enjoy it as dessert! It is vegan, gluten-free, and refined sugar-free.

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

Chia Pudding

  • 2 cups almond milk 
  • 1/2 cup chia seeds
  • 2 tsp vanilla extract
  • 2 tbsp agave ( can sub maple syrup, or sugar of your liking)

Mango Lime

  • 1 large mango, peeled, pitted, and diced
  • 1 lime, juice of
  • 1/2 tsp lime zest ( 1 lime)
  • Toasted coconut for serving

Instructions

Chia Pudding

  1. Place all chia pudding ingredients in a jar or bowl and mix well. Place in the refrigerator and mix every 20 minutes within the first hour. It should not take longer than 1 hr to set. Keep stored in the refrigerator will last 5-6 days.

Mango Lime Topping

  1. In a medium bowl gently stir mango chunks, lime juice, and zest.

To assemble

  1. In a small bowl or jar pour chia pudding and top with mango lime mixture. Sprinkle with toasted coconut and serve immediately.

Easy Egg Bites ( Muffin Tin Recipe)

You are going to love these amazing Egg Bites, they are perfect for that HANGRY o’clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.

 Easy Egg Bites are simply little frittatas if you will. They have veggies, cheese, and meat if you like. Whatever you like in your eggs you can pretty much throw in egg bites. I used baby greens, tomatoes, bacon, and cheddar cheese. This is one of my favorite combos!

The idea is not to overload your muffin slots with too much, you don’t want these tasting like a salad, ha. Each muffin cup should have a feel-good amount of fillings to still taste like an egg bite. 

Can you freeze Egg Bites 

Absolutely! Cook them as directed, let them fully cool and transfer them to a flat surface tray like a cookie sheet or cutting board. Place them in the freezer for 1 hour then transfer them to a freezer-friendly container. 

To Reheat 

You can pop these in the microwave and reheat 1-2 mins from frozen, or 30 seconds from the refrigerator. These also reheat great int he oven or toaster oven.

Recipe Variations 

You can add in or omit anything you want, recipe time should remain the same. If you will be using potatoes they will need to be cooked first. You can easily make this vegetarian friendly or dairy-free. 

Love easy and delicious breakfasts, also try Chia Pudding and Oats Breakfast BowlHealthy Waffles with Strawberry ToppingSpinach, Mushroom, and Feta Quiche, and Kale, Broccoli, and Cheddar Quiche.

Yield: 12 egg bites

EASY EGG BITES (MUFFIN TIN RECIPE)

EASY EGG BITES (MUFFIN TIN RECIPE)

You are going to love these amazing Egg bites, they are perfect for that HANGRY o'clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup baby greens, chopped ( baby spinach works great)
  • 1 small tomato, diced and seeded
  • 4 strips bacon, cooked and crumbled
  • 1/4 cup shredded cheddar cheese
  • 7 large eggs
  • 1/4 cup milk ( if using almond use unsweetend)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray muffin tin generously with nonstick spray.
  3. In a medium bowl mix eggs, milk, salt, and pepper to taste.
  4. To each muffin slot, add about 1 tbsp of greens, tomatoes, bacon, and a sprinkle of cheese.
  5. Pour over egg mixture to each slot leaving little room at the top.
  6. Bake egg bites for 20 minutes. If the top is not fully cooked return to the oven cooking in 3-minute increments. Enjoy!

Healthy Waffles with Strawberry Topping

Super easy Healthy Waffles the whole family will love. Topped with a sweet strawberry topping that is refined sugar-free. These are perfect for brunch. 

The Weekend was made for brunching. It’s about the only time I wake up and want to cook a big delicious meal. This weekend I dusted off the good old waffle maker, it’s one of those kitchen appliances I don’t use often but every time I do I love it! These Healthy Waffles were a great change-up from our usual Sunday’s pancakes. 

So since its mother’s day, why not dust off the good ole waffle maker for some Healthy Waffles. Now I would love for my husband and kids to make brunch but the kitchen is my sacred place, it where all the magic happens, and most of all cooking is a therapy for me. So no, there not making brunch, haha! 

Making these waffles is incredibly easy, you can top them with whatever you like. Personally we are huge fans of the strawberry topping, the kids love dipping their waffles in the sauce it creates.

Happy Mother’s Day to all you beautiful mamas, mamas to be, and mamas trying to conceive.  

Love healthy, easy, and delicious breakfast ideas, also try Maple Pear Baked OatmealBanana Oat Blender Pancakes, and Easy French Toast.

Yield: 6 waffles

Healthy Waffles with Strawberry Topping

Super easy Healthy Waffles the whole family will love. Topped with a sweet strawberry topping that is refined sugar-free. These are perfect for brunch. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Waffels

  • 2 cups flour
  • 1/2 cup oat flour ( blend whole oats to make oat flour)
  • 1/2 tsp baking soad
  • 1/4 tsp salt
  • 2 eggs
  • 1 1/2 cups milk 
  • 1/4 cup coconut oil, melted 

Strawberry Topping

  • 2 cups diced strawberries
  • 1 tbsp honey
  • 2 tbsp orange juice, fresh squeezed
  • 1/4 tsp orange zest 

Instructions

Strawberry Topping

  1. In a medium bowl combine and lightly stir the strawberry slices, honey, orange juice, and zest. Let sit for 20-25 minutes, until mixture is juicy, before serving.


Waffles

  1. In a large bowl stir together all waffle ingredients until combined. (batter should be slightly thick)
  2. Add a 1/2 cup of batter to a lightly greased waffle maker. Close the lid and don't lift till the waffle is done (according to waffle maker instructions).
  3. Remove waffle with a fork and repeat for all waffles.

Easy French Toast

This Easy French Toast recipe uses lighter ingredients but has the same great flavor! Perfect brunch for the whole family to enjoy. 

Sunday mornings are my favorite to whip up breakfast foods. Sometimes its an elaborate brunch or just some Easy french toast and fruit. Regardless of what it is the kids are crazy for brunch, just like their mama! Now that we are getting hotter days cooking is only enjoyable with the AC on full blast! It’s pretty much turning onto grilling season in southern California. 

Today we went with Easy French Toast, I used country buttermilk bread, which is always delicious with french toast. Any bread will work, use what you have! If you like a thick slice I would go with brioche, personally I like a lighter thinner sliced bread.  

How to Make Easy French Toast

This recipe comes together in a quick 10 minutes. You will need a medium-size bowl to make french toast mixture and a skillet or non-stick pan for cooking. Top with fresh fruit and maple syrup! 

Garnish Ideas

  • berries
  • whipped cream
  • chocolate chips
  • banana coins
  • nut butter
  • syrup
  • powder sugar

Love breakfast, you must also try Banana Oat Blender PancakesChia Pudding, and Oats Breakfast BowlBanana Cinnamon OatmealBlueberry Protein Oatmeal Cups + Video, and The Best Almond Flour Banana Muffins.

Yield: 7 servings

Easy French Toast

Easy French Toast

This Easy French Toast recipe uses lighter ingredients but has the same great flavor! Perfect brunch for the whole family to enjoy. 

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 3/4 cup almond milk ( can sub any milk)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp agave (can sub sugar)
  • 1 tsp cinnamon
  • 1 tbsp butter
  • 7 slices bread
  • maple syrup, berries, & powder sugar for serving

Instructions

  1. Whisk eggs, milk, agave, vanilla, and cinnamon in a medium bowl.
  2. Melt butter in a skillet over medium heat. You will need to add butter to the skillet for every batch your cook.
  3. Dip bread in egg mixture, making sure both sides are coated but don't oversoak or you will end up with soggy french toast.
  4. Immediately place bread on skillet and cook till each side is golden brown.
  5. Serve with maple syrup and fresh berries. Enjoy

The Best Almond Flour Banana Muffins

This recipe for The Best Almond Flour Banana Muffins is perfectly moist, fluffy and delicious. These muffins are made in one bowl, gluten-free, refined sugar-free and kids LOVE them!

This recipe is my favorite almond flour recipe to date! These Almond Flour Banana Muffins came out perfect, the texture was on point! We ate them with peanut butter and oh my that is my favorite combo! With all this time we have at home right now baking has been a pleasurable pastime. After all, is there anything better than the smell of fresh-baked banana bread in the house. 

I made these muffins while my husband was putting the kids to bed, I felt like we needed a healthier snack during our Netflix time. I love the popcorn and gummies but my stomach hurts when I eat a lot of junk, its something I try to stay away from, the junk not Netflix! I added banana coins on top for aesthetic reasons but highly recommend they came out of the oven caramelized. 

Almond Flour Banana Muffins are truly the most perfect breakfast, snack, or grab and go eat. If the kids were still in school this would definitely make it in their lunch boxes, speaking of school 1 month left till summer break. Online learning has been interesting, to say the least!

These muffins may be my best baking work out of this pandemic, thus far! 

Well, enough chit chat lets make some Almond flour banana muffins!

Love baked goods also try, Banana Oat Blender Pancakes, Strawberry Pop Tarts, and Healthy Carrot & Zucchini Cake Recipe.

Yield: 15 muffins

The Best Almond Flour Banana Muffins

The Best Almond Flour Banana Muffins

The Best Almond Flour Banana Muffins are perfectly moist, fluffy and delicious. Made in one bowl these muffins are gluten-free, refined sugar-free and kids love them!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 bananas, mashed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 3 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda 
  • 1 tsp cinnamon 
  • pinch of salt 
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Line 12 muffin tins with baking cups.
  2. In a medium bowl whisk together the mashed bananas, eggs, vanilla extract, coconut sugar, and coconut oil.
  3. Add in the almond flour, baking powder, cinnamon, baking soda, and salt. Stir till well combined and gently fold in the chocolate chips.
  4. Using a large spoon or ice cream scoop, drop mixture evenly into your lined muffin slots. It should be enough for 14-15 muffins. Bake for 25 minutes then let cool on a cooling rack.

Banana Oat Blender Pancakes

Banana Oat Blender Pancakes are a delicious breakfast to serve up any morning of the week. Made with hearty oats and banana these light and fluffy pancakes are kid-friendly and will keep you satisfied all morning.  

Nothing better than sleeping in on a Sunday and enjoying a delicious brunch. Personally I’ve never been a morning gal. I don’t mind getting up early just never that hungry in the mornings. Brunch may be one of my favorite meals, and breakfast foods, in general, can be eaten at any time of the day! Banana Oat Blender Pancakes are the perfect addition to your breakfast routine, you won’t believe how good they taste!

Banana Oat Blender Pancakes

How To Make Banana Oat Blender Pancakes 

Made with 7 ingredients your likely have on hand, rolled oats, flour, banana, egg, vanilla extract, baking powder, baking soda, cane sugar, almond milk (any milk will work). Start by Placing your oats into your blender or food processor, blend on high till oat flour forms. Add in the rest of your ingredients and blend till combined and smooth. You may need to scrape the sides down. The batter should be on the thicker side. Preheat a griddle or frying pan to medium heat. Grease griddle with coconut oil, butter or cooking spray. Using a 1/4 cup pour batter onto your hot griddle cook till bubbles form and flip, about 2 mins per side. As griddle gets hotter time will decrease. Serve with a smear of butter or nut butter and a hefty pour of maple syrup!

Love brunch recipes, also try Kale, Broccoli, and Cheddar Quiche, and Spinach, Mushroom, and Feta Quiche.

Banana Oat Blender Pancakes

 Banana Oat Blender Pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 cup roll oats
  • 1 cup flour 
  • 1 egg 
  • 1 banana 
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp organic cane sugar
  • 1 cup almond milk (any milk will work)

Instructions

  1. In a blender, grind your oats on high speed till flour consistency forms, oat flour.
  2. add the rest of the ingredients and blend until combined, stopping to scrape sides as needed.
  3. Heat your griddle or nonstick pan to medium heat and grease with nonstick spray or butter. Pour 1/4 cup batter onto your griddle. Flip over once bubbles form and bottom is golden.
  4. Repeat until all pancakes are made.
  5. Serve with a smear of butter or nut butter and a hefty pour of maple syrup. Enjoy

Blueberry Coffee Cake

This recipe for Blueberry Coffee Cake is so moist, fluffy. Packed with bursting blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love. 

Its Friday, we’ve almost made it through week 5 of this COVID quarantine! I’ve gone through all the feels and moods, one thing I am constantly telling myself is that ‘this to shall pass.’ My love for cooking is one thing that has really kept me sane it been a stress relief and just something positive I could put my mind into. On Thursday morning I woke up damned to have a piece of coffee cake and blueberries because my fruit cravings these days are intense!

Determined not to mess this recipe up because flour is so hard to come by right now. You literally have to be the first 5 people in line when markets open or you’re out of luck! Luckily I haven’t run out yet! This Blueberry Coffee Cake was one of the best uses of flour I’ve had in a long time. 

How to make Blueberry Coffee Cake

  1. Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan. 
  2. Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine. 
  3. Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you’re doing right. 
  4. Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you’re using fresh blueberries. 
  5. Pour your batter into your prepared pan, you may need to use your hands to flatten it out. 
  6. For the topping: Combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter. 
  7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!

Love baked goods, also try Strawberry Pop Tarts and Pumpkin Breakfast Cookies. 

Yield: 10 servings

Blueberry Coffee Cake

Blueberry Coffee Cake

This recipe for Blueberry coffee cake is so moist, fluffy and bursting with delicious blueberries. Packed with blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love. 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 3/4 cups all-purpose four
  • 1/2 cup cane sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup milk ( i used 2% but any milk will work)
  • 1/4 cup butter, softened
  • 3/4 cup blueberries, fresh or frozen

Streusel Topping

  • 4 tbsp cold butter, cut in small pieces
  • 1/3 cup can sugar
  • 2 tsp coconut sugar ( or sub brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup flour
  • pinch of salt

Instructions

    1. Preheat your oven to 350 degrees F and line or grease 8-inch square baking pan. 
    2. Add the flour, cane sugar, baking soda and salt to a medium bowl, stir and combine. 
    3. Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you're doing right. 
    4. Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you're using fresh blueberries. 
    5. Pour your batter into your prepared pan, you may need to use your hands to flatten it out. 
    6. For the topping: Combine the flour, sugars, salt, and cinnamon with a for or a pastry cutter. You want it crumbly. Pour over your batter. 
    7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!

Notes

If there are any leftovers store in a ziplock bag in the fridge or an airtight container.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 195mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 1g

Strawberry Banana Donuts

These Strawberry Banana Donuts are made with fresh fruit and yogurt. They are a healthier alternative to traditional donuts with half the sugar and baked not fried. They will give you the sweetest start to your day!

Donuts, oh gosh I love them! I live by one of the best donut shops in OC, OLIBOLI, its a blessing and a curse. I love to splurge on a deep-fried donut every once in a while. But it’s noting it is nothing would make it a habit of. I created these Strawberry Banana Donuts for a quick and easy breakfast. Now that the schools have shut down for the rest of the school year three meals, three times a day plus snacks oh my goodness its a lot! And that’s coming from a girl who loves to cook and create!

This whole ‘stay at home order’ has been a giant learning experience. There has been a lot of good and also a lot of rough patches along the way. We are now in week 4 and I am just starting to get the hang of a somewhat normal routine. The hardest part for me has just been the exhaustion the first trimester of pregnancy brings and with the kids home 24/7 there is no rest for this mama! Trying to make things easier on myself by doing a lot of make ahead meals. These Strawberry-banana donuts are perfect for a quick snack or breakfast. 

Making food ahead of time sure does lessen the number of dishes needing to be done too! 

How to make Strawberry Banana Donuts 

I choose to use simple ingredients. I love the addition of yogurt to baked goods its gives so much flavor and also keeps things moist!

  • Preheat the oven to 350 degrees F and grease a standard size donut pan. 
  • Start by combining your dry ingredients, flour, salt, and baking powder, then set aside. 
  • Next, mash your banana and half of your strawberries. Stir in egg, vanilla, yogurt, and coconut oil. 
  • Stir the yogurt mixture into the flour mixture along with the remaining strawberries till combined.  
  • Spoon the batter into your prepared pan, smoothing out the tops with a greased spoon. 
  • Bake donuts for 17-20 minutes or until the top is firm to touch. Let donuts cool 5 minutes before removing them from pan. Once removed from pan let them cool completely. 
  • For the frosting beat together your cream cheese and honey. Drizzle or spread donuts with frosting. 

 

Love easy baked goods also try Almond Flour Banana Bread,Strawberry Pop Tarts, and Pumpkin Breakfast Cookies.

Yield: 8 donuts

Strawberry Banana & Donuts

Strawberry Banana & Donuts

These Strawberry Banana Donuts are made with fresh fruit and yogurt. They are a healthier alternative to traditional donuts with half the sugar and baked not fried. They will give you the sweetest start to your day!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 medium mashed banana
  • 3/4 cup strawberries, cut into small pieces
  • 1/4 cup plain yogurt
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 egg
  • 1/3 cup agave (can sub honey)
  • 1 3/4 cups flour 
  • 1/2 tsp baking powder
  • pinch of salt

Cream Cheese Frosting

  • 3 oz cream cheese
  • 2 tbsp honey (can sub agave)

Instructions

  1. Preheat the oven to 350 degrees F. Spray a standard size donut pan with nonstick spray.
  2. Combine your flour, baking soda, and salt, set aside.
  3. In a large bowl mash your banana and half of your strawberries. Stir in the agave, yogurt, coconut oil, and vanilla extract.
  4. Stir the yogurt mixture into the flour mixture along with the remaining strawberries till combined.
  5. Spoon the batter into your prepared pan, smoothing out the tops with a greased spoon. Bake donuts for 17-20 minutes or until the top is firm to touch. Let donuts cool 5 minutes before removing them from pan. Once removed from pan let them cool completely.
  6. For the frosting beat together your cream cheese and honey. Drizzle or spread donuts with frosting. Enjoy!

Chia Pudding and Oats Breakfast Bowl

Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body! 

I can not think of a more Instagram friendly meal then a breakfast bowl, ha! Now that we are all home during this world pandemic I find it more crucial than ever to really focus on nourishing our bodies. For us, that means plenty of fruits, veggies, and sunshine! Chia Pudding and Oats Breakfast Bowl ensure we all start our day with good nutrition!

This morning after my quick run, I whipped up Chia Pudding and Oats Breakfast Bowl for the fam! We all like different toppings but the base of the bowl never changes. Topping we love is fruits, toasted coconut, nut butter, and chocolate!

We are trying to get fruit every morning before the kids try to snack on everything else every ten minutes, haha! Do your little kids love to snack, or is it just mine?

Love healthy and nourishing breakfasts, also try Granola Tarts!

Yield: 1 bowl

Chia Pudding and Oats Breakfast Bowl

Chia Pudding and Oats Breakfast Bowl

Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body! 

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Chia Pudding

  • 1 cup almond milk
  • 1/2 tsp vanilla extract
  • 1 tsp agave
  • 1/4 cup chia seeds

Quick Oats

  • 1/2 cup quick oats
  • 2/3 cup almond milk or can sub water
  • 1 tsp agave or can sub maple syrup

Toppings Options

  • Fruit
  • Toasted coconut
  • Nut butter 
  • Dark chocolate 

Instructions

  1. Start by mixing together all your chia pudding ingredients, then set aside. This will take 7-10 minutes to set into a pudding.
  2. Prepare your quick oats. Add quick oats to boiling almond milk, stir and remove from heat.
  3. Prepare your toppings.
  4. Add oats to your bowl on one side. When chia pudding is ready, pour that in on the other side. Top with fruit and whatever your heart desires! ENJOY!