#breakfast Archives » Kay's Clean Eats

Pumpkin Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

Cookies for breakfast how can anyone turn that down! I think my kids may have been the most excites, ha! So you may be wondering why fall flavors in January… well obviously cause pumpkin can never really go out of season! Let me introduce you to the best Pumpkin Breakfast Cookies around!

pumpkin breakfast cookies

So mornings are NOT my thing, I’ve tried multiple times to be a morning person but I am a tired and true night owl ūü¶Č. During the week I like a quick and nutritious breakfast. One the kids can eat in the car on the way to school drop off if needed! These Pumpkin  Breakfast Cookies are the perfect make-ahead breakfast to have on hand. 

I love the versatility of these breakfast cookies, you can leave in the chocolate chips take them out, or sub them for any nuts or seeds. Adjust them to your liking you can’t go wrong with Pumpkin Breakfast Cookies!!

How To Make Pumpkin Chocolate Chip Breakfast Cookies

  1. Preheat your oven to 350 degrees F
  2. In a medium mixing bowl mash 1 ripe banana.
  3. Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
  4. Stir in almond flour, oats, baking soda, and cinnamon till combined. 
  5. Fold in chocolate chips.
  6. Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won’t flatten when cooking. 
  7. Bake cookies for 15 minutes. Let cool completely before serving.
  8. Enjoy!

Love breakfast, also try Banana Cinnamon OatmealGluten-Free Yogurt Banana BreadSweet Potato Pie Parfaits, and Maple Pear Baked Oatmeal. 

Yield: 18 cookies

Pumpkin Chocolate Chip Breakfast Cookies

Pumpkin Chocolate Chip Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Chocolate Chip Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 ripe banana, mashed
  • 1/2 cup pumpkin puree
  • 1 flax egg, 1 tbsp ground flax + 2.5 tbsp water
  • 1/4 cup almond butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

Instructions

    Preheat your oven to 350 degrees F
    In a medium mixing bowl mash 1 ripe banana.
    Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
    Stir in almond flour, oats, baking soda, and cinnamon till combined. 
    Fold in chocolate chips.
    Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won't flatten when cooking. 
    Bake cookies for 15 minutes. Let cool completely before serving. Enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 98 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 9mg Sodium: 30mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 2g Sugar: 7g Sugar Alcohols: 0g Protein: 2g

Banana Cinnamon Oatmeal

Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!
 

Growing up my absolute favorite breakfast was Trader Joe’s maple brown sugar instant oatmeal with a piece of butter toast! Oh My Gosh, I ate so much of it. Little did I know that oatmeal may be the easiest thing to whip up!

Banana Cinnamon Oatmeal

Made with 4 wholesome ingredients Banana Cinnamon Oatmeal is a quick and easy meal! There is no added sugar in the glorious bowl of oatmeal. Lately, this has been my breakfast and afternoon snack, I cant seem to get enough! I like to change the toppings, usually, I will use what I have but the combination always includes chia seeds berries and nut butter. 

How To Make Banana Cinnamon Oatmeal 

  1. In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
  2. Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
  3. Top with chia seeds, berries, and your favorite nut butter. 

Love oatmeal, also try Maple Pear Baked Oatmeal!

Yield: 1

Banana Cinnamon Oatmeal

Banana Cinnamon Oatmeal

Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!

Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes

Ingredients

  • 1 ripe banana, mashed
  • 1 cup almond milk
  • 1/2 cup oats
  • 1/4 tsp cinnamon

Instructions

    In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
    Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
    Top with chia seeds, berries, and your favorite nut butter. 

Notes

Optional toppings:

Berries, seeds, nuts, and nut butter.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 317 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 13mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 8g Sugar: 22g Sugar Alcohols: 0g Protein: 8g

Blueberry Protein Oatmeal Cups + Video

Blueberry Protein Oatmeal Cups are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. They are vegan, gluten-free, and delicious!

blueberry oatmeal cups

I love New Year’s and I love cleaning up my diet after the holidays, it just feels so right! I am well aware of the failure rate for New Year’s resolutions is about 80%, however, one of the best ways to set yourself up for healthy eating is to meal prep. 

Meal prep is not my favorite but it sure as heck saves me from a bag of chips. I like to have snacks ready to go especially in the afternoons when I am carting my kids around. With the addition of protein powder to these Blueberry Protein Oatmeal Cups, you can be filled and energized. Both my kids love them with mini chocolate chips. These oatmeal cups are great for everyone! 

Serve Blueberry Protein Oatmeal Cups with your favorite nut butter and you have yourself a delicious snack!

How To Make Blueberry Protein Oatmeal Cups 

  1. Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
  2. In a large mixing bowl mash your banana. 
  3. Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined. Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined. 
  4. Evenly divide the mixture into your muffin cups. 
  5. Bake for 25 minutes or until firm. Let cool before removing them.

Storing Blueberry Protein Oatmeal Cups

These oatmeal cups will last in the fridge for 7 days stored in a ziplock lock bag or sealed container. 

Love easy vegan recipes, also try Vegan Banana Cinnamon Muffins!

Yield: 12-15

Blueberry Protein Oatmeal Cups

Blueberry Protein Oatmeal Cups

Blueberry Protein Oatmeal Cups are a delicious, healthy, and foolproof. They are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. 

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

Ingredients

  • 1 medium ripe banana
  • 2 cups almond milk
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 cup maple syrup
  • 3 cups gluten-free rolled oats
  • dash of salt
  • 2 cups blueberries
  • 2 scoops vegan vanilla protein powder

Instructions

    Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
    In a large mixing bowl mash your banana. 
    Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined.
    Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined. 
    Evenly divide the mixture into your muffin cups. 
    Bake for 25 minutes or until firm. Let cool before removing them.

Gluten-Free Yogurt Banana Bread

Super moist and perfectly sweet this Gluten-Free Yogurt Banana Bread has the perfect soft bite!

BANANA BREAD SLICE

This is one of my favorite gluten-free yogurt banana bread recipes. Whenever there are spotty bananas around this recipe always comes to mind. Working with almond flour can be tricky and I absolutely hate mushy bread! I promise you this one holds together, no mushiness or crumbling when you pick it up!

After the holidays it feels nice to lay off the heavier foods but it was nice to indulge a little more than usual. Family and friend gatherings bring so much joy to my life at the moment they can be overwhelming but looking back I am so grateful for the time I spend with all my family and friends! 

Almond flour is my favorite gluten-free flour substitute and I love adding protein-packed greek yogurt to my recipes. I made this with the intention of making Christmas break mornings a little easier. A grab and go for the kids and me, we love it with a spread of peanut butter on top ūüėč and for a side of espresso for me!

Tools/Equipment

  • loaf pan
  • 2 medium bowls

How to make Gluten-Free Yogurt Banana Bread 

  • Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  • Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  • Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  • Combine the ingredients. 
  • Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Love banana bread, also try Vegan Banana Cinnamon Muffins and Blackberry Banana Bread Bars!

Yield: 12

Gluten-Free Yogurt Banana Bread

Gluten-Free Yogurt Banana Bread

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes

Ingredients

  • 2 cups mashed ripe bananas
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup plain greek yogurt
  • 1/2 cup brown sugar or sub coconut sugar
  • 1/2 tsp cinnamon
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder

Optional add-ins

  • 1/2 cup of mini chocolate chips
  • 1/2 cup nuts

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  2. Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  3. Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  4. Combine the ingredients. In the center of your dry ingredients make a well then pour in wet ingredients. Stir until combined.
  5. Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

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

 

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

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

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
  3. In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
  4. 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.
  5. In a small bowl combine the crushed pecans and coconut sugar.
  6. 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.
  7. 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!

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¬įF, 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!

 

 

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
Course: Breakfast
Keyword: breakfast
Author: Kay

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¬į 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!