baking Archives » Kay's Clean Eats

Maple Pear Baked Oatmeal

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

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:

8

Serving Size:

1

Amount 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

 

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are soft, chewy, and loaded with gooey chocolate and pieces of walnut.   This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

Hand’s down my new favorite cookie bar and its just a bonus that it is paleo! The texture is soft with crisp edges the way a cookie bar should be. Taste is naturally sweet from coconut sugar which can equally be subbed for brown sugar. I added walnuts because chocolate chip cookies with walnuts happen to be my favorite! So I figured why not add them to these amazing bars!

Lately at night once the day is officially over for me, kids asleep 😮, and the kitchen is clean I like to unwind. Recently its been me, the couch, a cup of peppermint tea and a baked good, damn that sweet tooth! I try to keep my late-night treats as healthy as I can but still satisfying. As I was sipping my tea all I wanted was a chocolate chip cookie last night so I got up and these glorious Paleo Chocolate Chip Cookie Bars were born!! So much for unwinding haha! 😆 I tore up my small kitchen up at 9 pm but it was so worth it and so much better than eating my husband’s stash of double stuffed Oreos!

Make sure you use blanched almond flour because the almond meal is gritty! You can use grass-fed butter or ghee personally I like the flavor of grass-fed butter better.  All your going to need is an electric hand mixer, a mixing bowl, and a tin baking dish!

So are you ready for some of the best Paleo Chocolate Chip Cookie bars?

ENJOY!

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

Yield: 12 cookie bars

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are irresistibly soft, chewy, and loaded with gooey chocolate and crunchy walnuts. This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup grass-fed butter at room temperature
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 1/2 cups almond flour blanched
  • pinch of pink salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup chocolate chips
  • 1/4 cup walnut pieces

Instructions

  1. Preheat the oven to 350 degrees F. Line your 8 x 8 baking dish with parchment paper and set aside.
  2. Using a hand mixer (can use stand mixer too) mix together your butter and coconut sugar until well combined. Add is your eggs and vanilla extract keep mixing till just combined.
  3. Add in your, coconut flour, almond flour, salt, baking soda, and baking powder. Beat until combined.
  4. Fold in your chocolate chips and walnuts.
  5. Transfer your cookie dough to prepared pan and smooth out into an even layer.
  6. Bake on the center rack of your oven for 22-27 minutes, until edges are golden and your content with the gooeyness of your cookie bars!
  7. Allow bars to completely cool before serving. Paleo flours crumble easy so it is important to let cool unless you are going to eat it hot with a scoop of ice cream! In that case, scoop out your cookie with a spoon.

Nutrition Information:

Yield:

12

Serving Size:

12 cookie bars

Amount Per Serving: Calories: 222

 

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?

    • Bake pie crust: Preheat the oven and bake crust for 10 minutes while you’re preparing the quiche.

    • Cook the spinach and mushrooms: Melt butter in a non-stick pan and saute veggies. Let cool.

    • Mix: Mix together eggs and milk and add onion salt, salt, and pepper.

    •  Combine: Stir in cheese and veggies into the eggs.

    • Bake: Pour the filling into your partially baked pie crust and let the magic happen!

Spinach, Mushroom, and Feta Quiche

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

  1. Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
  2. 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.
  3. 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.
  4. Pour filling over your partially baked pie crust and bake for 35-40 minutes. Serve warm and enjoy!

Mummy Hot Dogs

Mummy Dogs the spookier version of pigs in a blanket! Frightfully fun to make and taste oh so delicious.

With 2 ingredients making Mummy Dogs is super simple. Make sure to get regular crescent rolls as reduced fat does not work well. I love the trader joes brand crescent rolls.

So if you are looking for a fun dish to bring to a party or just liven up your hot dogs, this is the recipe for you!

Yield: 8

Mummy Hot Dogs

Mummy Hot Dogs

A fun dish to bring to your weekend celebration or to just liven up your hot dog!

Ingredients

  • 8 veggies, beef, chicken hot dogs
  • 1 8 oz package of crescent rolls

Instructions

  1. Preheat oven to 350 degrees F.
  2. Unroll crescent rolls and lay flat. Using a pizza cutter slice dough into thin strips, about 1/8 inch wide.
  3. Wrap the crescent roll strips around the hot dogs and leave room at the top for mummy's eyes.
  4. Bake for 17-20 minutes until the dough is golden brown.
  5. Just before serving add candy eyeballs or eyeballs using mustard. Serve immediately!

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

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

  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Spray each of them with nonstick spray.
  2. In a medium bowl mix together your flour and baking powder then set aside.
  3. In a large bowl whisk together the pumpkin puree, eggs, coconut oil, vanilla extract, almond butter, sugar, pumpkin spice and salt.
  4. Whisk in the flour mixture to your large bowl of wet ingredients BUT be careful to not over mix.
  5. Fold in chocolate chips.
  6. In a small bowl combine sugar and pumpkin spice for topping.
  7. Divide the batter evenly among the 12 muffin liners and sprinkle each muffin with the sugar and pumpkin spice mixture.
  8. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool 5-7.

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:

  • Bake pie crust: pre-heat your oven and bake crust for 10 minutes.

  • Cook the kale, broccoli, and onion. Melt butter in a non-stick pan and sautĂ© veggies till soft. Let cool.

  • Mix: Mix together eggs and milk.

  • Combine: stir in cheese and veggies into the eggs.

  • 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
Course: Breakfast
Keyword: baby shower, bridal shower, brunch, egg, quiche
Servings: 6
Author: Kay

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. SautĂ© 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!

 

One Bowl Peach Crisp

Light and healthy with the perfect blend of oat and pecan crisp topping. One Bowl Peach Cris is the ultimate summer comfort food that is vegan, gluten-free and refined sugar-free.

The end of sweet summer fruit is upon us here. Peach season its been real and I am not ready for you to go! I urge you to make this absolutely delicious peach crisp before the peaches disappear from our markets. Peach crisp is one of the desserts that make the house smell amazing, everyone will be coming straight to the kitchen!

Peach Crisp is excellent when served with your favorite ice cream or a dollop of Greek yogurt! You can’t go wrong with this crisp!

Yield: 5

One Bowl Peach Crisp

One Bowl Peach Crisp

The most peachy perfect summer treat!

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

Ingredients

Peaches

  • 4 1/2 cups peaches, peeled (optional), cored and cut into 1/4 inch slices
  • 1/3 cup maple syrup
  • 1 tbsp almond flour
  • pinch of salt

Crisp

  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 cup raw pecans chopped
  • 1 tsp cinnamon
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil softned

Instructions

  1. Preheat the oven to 350°F and greese a 8x8 baking dish.

Peaches

  1. In a medium bowl combine the peaches, maple syrup, almond flour and salt. Mix well and coat the peaches evenly.
  2. Transfer peaches to you baking dish and bake for 20 minutes.

Crisp

  1. While the peaches are baking prepare your crisp. In the same bowl mix your oats, almond flour, chopped raw pecans, cinnamon, coconut sugar, and coconut oil. Mix with a spoon until mixture is crumbly. You can also use your hands for this part.
  2. Once peaches have baked 20 minutes sprinkle the crisp mixture evenly over the top. Bake the crisp for 20 more minutes until the crisp golden brown and the peaches are bubbling. Let cool 15 minutes before serving. Enjoy with your favorite ice cream or a dollop of greek yogurt.

The BEST Vegan Rocky Road Cookies

This one bowl cookie recipe is gluten, dairy and refined sugar free!! It comes together in minuets and is sure to please everyone. It completely taste like the real deal and  you would have no idea its not junk food.

 Texture is beyond perfect! Every bite has a little bit almond and marshmellow. Nothing pleases my household more than an ooeyy gooey warm cookie. Whoever you make it for these are sure to please.

The best Vegan Rocky Road Cookies

Rich and Delicous!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Keyword: cookies, vegan brownies

Ingredients

  • 1 tsp chia seeds
  • 1/4 cup almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (use refined for no coconut flavor)
  • 1/3 cup cacao powder
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 cup vegan marshmallows
  • 1/2 cup chocolate chips
  • 1/3 cup raw almonds roughly chopped

Instructions

  • Preheat your oven to 350°F and prepare your cookie sheet.
  • In a large bowl whisk together chia seeds, almond milk, coconut sugar, vanilla extract, and melted coconut oil. 
  • Add in the cacao powder, almond flour and baking powder, folding the mixture until it forms a smooth dough. 
  • Fold in the marshmallows, chocolate chips, and almonds till evenly combined. 
  • Using a cookie dough scoop, scoop them 1 inch apart on your cookie sheet. Press down on them with your spoon or hand to flatten them.
  • Bake for 12 minutes, the serve!! 

 

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
Course: Breakfast
Keyword: banana bread
Servings: 6
Author: Kay

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!

 

 

Fudgy Gluten Free Brownies

The most perfect Gluten, Refined Sugar & Dairy free Brownies! They are so fudgy, rich, and chocolatey with a crispy exterior. This is a one bowl mix!

I have fallen in love with Almond Flour! Its become my favorite flour to bake with. It is no surprise that I have a sweet tooth. Baking a brownie that taste like a brownie but is so much healthier than your average brownie brings me pure joy! I don’t like feeling icky after eating junk, so here you have my healthified brownie babes!

Brownies have always been my favorite chocolate fix. I love the simplicity of them! The fudgier the better in my opinion! You won’t even notice they are gluten, refined sugar or dairy free! Store them in the fridge, they won’t last long!

Print Recipe
5 from 2 votes

Fudgy Chocolate Brownies

Rich, supremely dense, crinkly outside thick and fudgy inside! Refined sugar, Gluten, and Dairy FREE!
Prep Time10 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate
Servings: 8

Ingredients

  • 1/4 cup apple sauce
  • 1/4 cup refined coconut oil, melted
  • 2 eggs
  • 1 tsp vanilla
  • dash of salt
  • 1 cup coconut sugar
  • 1/3 cup cocoa powder
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 cup chocolate chips + more for topping

Instructions

  • Preheat the oven to 350ÂșF. Grease and line a 8-inch square pan.
  • In a medium bowl combine apple sauce, coconut oil, eggs, vanilla, salt, coconut sugar. Mix till alll ingredients are well combined.
  • Mix in the cocoa powder and almond flour and baking powder.
  • Fold in chocolate chips. Pour into baking dish.
  • Bake in preheated oven for 45 minutes.