Maple Pear Baked Oatmeal is a vegan-friendly, easy and healthy breakfast. Made with wholesome ingredients and comes together in 1 bowl.
It’s fall and I am all in on all the cozy dishes. Baked Oats are the perfect grab and go breakfast, however, it can be enjoyed as a snack too. As much as I love my eggs and toast in the morning it is nice to change it up.
The pecans used in this baked oatmeal give it an amazing nutty flavor and crunch. They can be omitted or subbed for any nut of your preference.
This baked oatmeal is nutritious enough to keep you full all morning and it tastes amazing. It has all the cozy fall flavors but honestly, it is perfect year-round! I enjoy mine with a dollop of Greek yogurt and a sprinkle of cinnamon! Sometimes after dinner, I will also eat it as dessert warmed up with a light drizzle of peanut butter and a few chocolate chips, amazing! SO you see, you can not go wrong with this baked oatmeal! The versatility of this dish is endless!
The flavor is:
- comforting
- nutty
- hearty
- & naturally sweet
Into easy breakfast? Also, check out Vegan Banana Cinnamon Muffins
If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats .
Yield: 8 servings
Maple Pear Baked Oatmeal
This Baked Oatmeal combines wholesome ingredients that can be adjusted to fit any dietary preference. You can make ahead and enjoy all week long! | 12 freestyle Points |
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Ingredients
- 1 tbsp flax meal
- 2 cups almond milk
- 1/4 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup coconut oil, softened
- 2 cups old fashioned whole oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/3 cup pecan pieces
- 2 pears, thinly sliced
- pinch of salt
Instructions
Preheat oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick spray.
Whisk all ingredients together in one bowl. Pour into your prepared baking dish and top with pear slices. Alternatively, you can mix in the pear too.
Bake for 35 minutes or until the top is set.
Let cool 5 minutes before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 291 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 81mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 2g
12 freestyle points
Spinach, Mushroom, and Feta Quiche
Spinach, mushroom, and feta quiche is loaded with fresh veggies and feta cheese. In fact, the flavor reminds me of Greek spanakopita. This quiche is super simple to make and wildly delicious. Start with a pre-made pie crust, sautee your veggies, whisk your eggs, and bake!
Quiche is easy to personalize you can almost always use your favorite veggies, cheese and even add in your favorite protein. It freezes well and is an easy reheat on the days you seem to not have enough time to make a meal. I love having it in the freezer for days when groceries are low and I want a home-cooked meal.
Can I bake it without a crust?
Absolutely! The same method as baking with a crust however generously spray your dish to avoid sticking. Cooking without a crust is a great low carb alternative.
How do I make Spinach, Mushroom and Feta Quiche?
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Bake pie crust: Preheat the oven and bake crust for 10 minutes while you’re preparing the quiche.
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Cook the spinach and mushrooms: Melt butter in a non-stick pan and saute veggies. Let cool.
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Mix: Mix together eggs and milk and add onion salt, salt, and pepper.
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Combine: Stir in cheese and veggies into the eggs.
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Bake: Pour the filling into your partially baked pie crust and let the magic happen!
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Spinach, Mushroom, and Feta Quiche
Simple and delicious!
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1 tbsp butter
- 1 cup mushrooms sliced
- 3-4 cups baby spinach
- 4 large eggs
- 1 cup whole milk
- 1/4 tsp onion salt
- 3/4 cup feta crumbles
- salt and pepper to taste
Instructions
- Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
- Place butter in a nonstick pan over medium-high heat. Add in mushrooms and sauté till tender. Add in baby spinach and cook till wilted. Turn off heat and let cool slightly.
- In a medium sized bowl add the eggs and milk then whisk till combined. Season with onion salt, salt, and pepper. Gently stir in the feta cheese.
- Pour filling over your partially baked pie crust and bake for 35-40 minutes. Serve warm and enjoy!
Vegan Banana Cinnamon Muffins
These vegan Banana Cinnamon Muffins are moist, perfectly sweet and crumbly on top! This egg-free muffin recipe is exceptionally delicious and easy to prepare.
Eat it for breakfast, a midday snack or even as a dessert. Utterly delicious with a cup of coffee or tea. I love having them warm with a little butter. My kids are crazy about these vegan banana cinnamon muffins and make for a really easy lunchbox snack or an easy breakfast before school.
Together Fiori, my youngest and I had our first successful Fall baking day. However, I must note that the Fall season in Southern California starts off chilly in the morning, Spring by 10 am, full-blown Summer by 1 pm and back to fall around 6 pm! Not many seasonal changes around here. So to not swelter in my little kicthen we cranked up the AC to give us those fall baking vibes! We ate tons batter and made a royal mess, haha! I mean have you ever cooked with a toddler.. things just seem to splatter everywhere. And well the pile of dishes we were left with almost made me call Home Depot and inquire about a dishwasher, first world problems! One day I will get my dishwasher until then I’ll gratefully keep doing them by hand.
The texture of these Vegan Banana Cinnamon muffins is soft and flakey. The crumble does not get any simpler to make just mix coconut sugar and pecan pieces, that is it! These muffins came out exactly the way I was hoping for. I am rarely disappointed by muffin recipies however I do find vegan baking a little of a challenge at times. I am beyond ecstatic, jumping for joy happy with the way these vegan muffins turned out!
Put your spotty muffins to good use and whip up some epic Vegan Banana Cinnamon muffins!
Love baked goods, also try BlackBerry Banana Bars or Paleo Chocolate Chip Cookie Bars.
If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats.
Yield: 12
Vegan Banana Cinnamon Muffins
The only vegan banana muffin recipe you will need! Super moist and delicious.
Ingredients
- 1 1/2 cups almond milk
- 1 tsp apple cider vinegar
- 1 1/2 cups flour
- 1/4 cup rolled oats
- 1 tsp baking powder
- 2 tsp cinnamon
- pinch of salt
- 2 large bananas
- 1 tsp vanilla extract
- 1/3 cup coconut oil softened
- 1/2 cup coconut sugar,, use 3/4 if you like a sweeter muffin
Topping Crumble:
- 1/4 cup pecans crushed
- 3 tsp coconut sugar
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
- In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
- In a separate bowl mash the bananas and mix in the coconut oil, coconut sugar, vanilla extract, and the milk mixture. Pour the wet mixture into the flour mixture and stir with a wooden spoon just till mixed. Don't over mix.
- In a small bowl combine the crushed pecans and coconut sugar.
- Spoon the mixture evenly into 12 paper muffin liners in a muffin pan. Sprinkle the pecan and sugar mixture evenly on top of each muffin.
- Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool. Enjoy!
Pumpkin Chocolate Chip Muffins
Nothing says October like Pumpkin Spice. Pumpkin Chocolate Chip Muffins are packed with pumpkin and topped with sugar. They are super moist and absolutely delicious. How else would I celebrate on the first day of October?
I could eat pumpkin muffins year-round. They give off all the cozy Fall feels. This time of year it seems like Trader Joe’s explodes with pumpkin everything and I am all for it! First on my list of pumpkin things to make is pumpkin chocolate chip bars. Next, these amazing Pumpkin Chocolate Chip Muffins!
Pumpkin muffins are a great pair to your cup of coffee or tea. Freezer friendly only takes second to reheat in the microwave. 
Pumpkin Chocolate Chip Muffins
Delicious pumpkin flavor with bursts of chocolate.
Prep Time
7 minutes
Cook Time
35 minutes
Total Time
42 minutes
Ingredients
- 1 1/2 cups all-purpose flour, or gluten-free
- 1/2 tsp baking powder
- 2 eggs
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 cup pure pumpkin puree
- 1 tbsp almond butter any nut butter will work
- 1 cup brown sugar or coconut sugar, if you like a sweeter muffin add in another 1/2 cup
- 2 tsp pumpkin spice
- 1/2 cup chocolate chips
- dash of salt
Spice and Sugar topping
- 1 tbsp sugar
- 1 tsp pumpkin spice
Instructions
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Spray each of them with nonstick spray.
- In a medium bowl mix together your flour and baking powder then set aside.
- In a large bowl whisk together the pumpkin puree, eggs, coconut oil, vanilla extract, almond butter, sugar, pumpkin spice and salt.
- Whisk in the flour mixture to your large bowl of wet ingredients BUT be careful to not over mix.
- Fold in chocolate chips.
- In a small bowl combine sugar and pumpkin spice for topping.
- Divide the batter evenly among the 12 muffin liners and sprinkle each muffin with the sugar and pumpkin spice mixture.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cool 5-7.
This post was posted in breakfast
Kale, Broccoli, and Cheddar Quiche
This is the tastiest and easiest broccoli, kale, and cheddar quiche recipe. Start with a pre-made pie crust, sauté your veggies, whisk your eggs and bake! You can personalize this quiche by us using your favorite veggies, cheese and even adding in your favorite protein.
Quiche is simple and a total crowd-pleaser also a great way to get in green veggies. You can eat it at any meal and it is very easy to reheat. This quiche is the perfect addition to your breakfast spread.
I think we can all agree quiche is the best party food, most adore it. Serve this up at your next shower, brunch or small gathering. Such a delicious and easy meal, you are going to love every last bite. If you do not like the strong flavor of kale swap it out for baby kale or spinach they are milder.
Can I bake without a crust?
Yes!! The same way you would bake with a crust just generously spray your dish with cooking spray to avoid sticking. I love crustless quiche however my kids love the crust!
How to make Kale, Broccoli, and Cheddar Quiche:
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Bake pie crust: pre-heat your oven and bake crust for 10 minutes.
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Cook the kale, broccoli, and onion. Melt butter in a non-stick pan and sauté veggies till soft. Let cool.
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Mix: Mix together eggs and milk.
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Combine: stir in cheese and veggies into the eggs.
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Bake: pour filling into your partially baked pie crust and bake!
Love quiche? Also try, Spinach, Mushroom, and Feta Quiche
Kale, Broccoli and Cheddar Quiche
Tasty, easy and absolutely delicious! The most perfect quiche.
Prep Time10 mins
Cook Time40 mins
Servings: 6
Ingredients
- 1 tbsp butter
- 1 cup chopped kale stems removed
- 1 cup chopped broccoli
- 1/4 cup white onion diced
- 5 eggs
- 1 cup whole milk, can sub half and half or nonfat
- 1 cup shredded cheese
- salt and pepper
Instructions
- Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
- Place butter in a nonstick pan on medium-high heat. Add in the kale, onion, and broccoli. Sauté for 4-5 minutes till veggies are tender and fragrant. Turn off heat and allow to cool slightly.
- In medium sized bowl add the eggs and milk and whisk till combined. Season with salt and pepper. Gently stir in the veggies and cheese.
- Pour filling over your partially baked pie crust an bake for 35-40 minutes. Serve warm and enjoy!
This post was posted in breakfast
Blackberry Banana Bread Bars
With a pint of blackberries ready to eat and a few sad bananas in the fruit basket, I went ahead and took matters into my own hands. Whipped up this unique ONE BOWL, refined sugar free, Vegan and gluten free banana bread with a blackberry twist. This is not your average banana bread its a light, healthy and utterly delicious take on it!
Using a minimal 8 ingredients and one bowl because lets be honest…dishes are the pits! These bars where a huge hit after school today with my kiddos! Kid and mama approved is always a bonus!! This berrylicious banana bread is my new favorite. It is extremely simple to make, slightly dense, packs a big flavor and perfectly moist! The kids enjoyed it with a ice cold glass of almond milk and I love mine with some tea or coffee. It can be made in a bread pan but I find it comes out best in a brownie pan.
To make start with a medium size bowl and combine your ripe bananas, coconut sugar, chia seeds, almond milk and coconut oil. Mash bananas while mixing all ingredients together.
Now that wet ingredients are mixed, add in your almond flour and baking soda. Mix in the dry ingredients.
Gently fold in your blackberries, and transfer to your prepared baking dish.
Place more halved blackberries on top and bake!
Blackberry Banana Bread Bars
The best Berrylicious snacking bread! Refined Sugar Free, Gluten Free, Vegan, and Dang Delicious!
Prep Time10 mins
Cook Time1 hr 5 mins
Servings: 6
Ingredients
- 2 bananas very ripe
- 1/2 cup coconut sugar
- 1 tbsp chia seeds
- 1/3 cup almond milk
- 1 tbsp coconut oil, melted
- 2 cups almond flour
- 1 tsp baking powder
- 1 cup blackberries halved
Instructions
- Pre-heat oven to 350°F, and greese a 9' x 13' cake pan, I use avocado oil spray.
- In a medium bowl combine the bananas, coconut sugar, chia seeds, almond milk and coconut oil. Comnine till all ingredients are well incorperated.
- Add in the almond flour and baking powder, combine till all ingredients are mixed in.
- Gently fold in 3/4 cups of the blackberries, reserve the rest for topping.
- Pour batter into prapred cake pan. Using the back of a spoon even out the batter. Top with the rest of your blackberries.
- Bake for 1 hr and 5 mins. Let cool and enjoy!! Stores great in fridge!
Mint Chocolate Protein Smoothie Freezer Pack
Plant based protein packed smoothie as creamy as a milkshake. Made with simple and healthy ingredients that will will keep you full and satisfied. Easy enough to make in large batches and store in the freezer!
I love all my make ahead meals!! FoodSaver FM200 helps me save time and money, keeping my food fresh as can be!! As a proud partner with them I bring you the most delicious superfood packed make ahead smoothie! Life is so much easier when things are prepped and ready to go!
As a busy mama, meals need to be quick with minimal cleanup! There is no more excuses for me to go spend 8.00 on a smoothie when I have my favorite ready to go in the freezer! Honestly, who doesn’t like to save time and money?! I’d like to also mention its the number 1 best selling vacuum sealing brand, ETL safety certified and comes with a 5 year limited warranty!
https://www.amazon.com/FoodSaver-FM2000-Vacuum-Sealer-Starter/dp/B01D5TMBE0/ref=sr_1_3?crid=16959MXW0UBYB&keywords=fm2000+foodsaver&qid=1558543130&s=home-garden&sprefix=fm2000%2Cgarden%2C126&sr=1-3
These smoothie packs will store in your freezer for months thanks to the life saver… I MEAN FoodSaver!! Pull it out, pour in milk and blend it up! It is so creamy and delicious, the combination of mint and chocolate is ridiculously good! You can easily put together a bunch of these and have smoothies ready for the whole month! Total time saver and no yucky freezer taste or freezer burn!!
Left overs, meats, fruits and veggies, trust me this vacuum does it all. I would never partner with a brand I didn’t know or love! Enjoy!
Mint Chocolate Protein Smoothie Freezer Pack
Creamy plant based protein packed smoothie!
Servings: 1
Ingredients
- 1/2 medium banana
- 1/4 avacado
- 1 scoop protien powder, chocolate or vanilla
- 2 tbsp cacao powder
- 10-12 mint leaves
- 3 drops peppermint extract
- 1/4 tsp spirulina
- 1 date, pitted
- 1 cup coconut milk
- 1/2 cup ice
Instructions
- Add all ingredients except the coconut milk and ice into the FoodSaver bag. Seal bag and store in freezer.
- When ready to blend, dump contents plus 1 cup of coconut milk and ice into blender and blend till smooth.
Notes
This recipe is for 1 smoothie.
Granola Tarts
This Granola Tart is simple yet so delicious. It is perfectly sweet and light. Eat it for breakfast, snack or when you have a sweet tooth! It taste as good as it looks! Its a total show stopper, refined sugar and gluten free! You can customize your fillings and toppings to your hearts desire!
Yogurt, fruit and granola are a breakfast staple around here. As I was eating my breakfast my mind went a little wild, so in the next hour I was serving up breakfast tarts to the fam.. The official taste testers here at Kays’ Clean Eat’s, ha!
The tarts are crunchy and sweet edible bowls that you can fill with anything you desire! The granola crust is a perfect blend of rolled oats, pumpkin seeds, hempseed, flax meal, vanilla, coconut oil, and maple syrup. Guaranteed to make the house smell amazing as they bake! Honestly it was the perfect breakfast to settle into after lasts nights episode of Game of Thrones… still mind blown!
Your going to want the granola shell to cool completely so it can become more crunchy. If you notice the sides falling after being baked, gently push them back up with a spoon while tart is still hot. Let tarts completely cool before removing them otherwise it will crumble. They are delicate so be carful when removing them from the tart pan. You can also make one large 1o inch tart with this recipe.
The filling is yours to be creative with. We love honey vanilla greek yogurt, thats what I used for my filling. Other great options would be any non-dairy yogurt or even a custard or ice-cream for dessert! Top with seasonal fruits, the more color you add the more ascetically pleasing! If you make ahead do not add yogurt till right before serving, they will become soggy if it sits to long. I can not wait to see your remakes and the fruit you choose!
Granola Tarts
This Granola Tart is simple yet so delicious. It is perfectly sweet and light. Eat it for breakfast, snack or when you have a sweet tooth! It taste as good as it looks! Its a total show stopper, refined sugar and gluten free! You can customize your fillings and toppings!
Prep Time10 mins
Cook Time18 mins
Ingredients
- 1 1/2 cups rolled oats can sub any oats quick, old fashion...
- 1/2 cup pumpkin seeds
- 2 tbsp hemp seeds
- 1 tsp flax meal can sub flax seeds
- 1 tsp pure vanilla extract
- 5 tbsp coconut oil, melted
- 1/4 cup pure maple syrup any liquid sweetner will work
- pinch of salt
Instructions
- Pre-heat oven to 350° and grease 6 -7 mini tart pans.
- In a medium bowl mix togther the oats, seeds, flax, vanilla, coconut oil, maple syrup and salt. Mix till everything is well coated.
- Transfer 3-4 tbsp of the mixture into each tart pan.
- Bake for 15-18 minutes, or until golden.
- Remove from oven and allow tarts to fully cool. If you notice sides have sunk gently press them back into place with a spoon while still hot.
- Once completly cooled remove tarts carefully from pans using a knife to scrape sides if necesary. Tarts are delicate.
- Fill each tart with yogurt and smooth evenly.
- Top with fruit, coconut shreds and chia seeds. Serve immediatly to avoid crust becoming soggy!