Clean & Delicious with Dani Spies
Fuel your body. Feed your life!
A warm, hearty bowl of oatmeal is a family favorite in our house and this combination has been on repeat all winter long!
Although, you can easily change up the stir-ins to keep this oatmeal fresh and seasonal. Try playing with apples, berries, raisins, mangoes and/or bananas to keep this breakfast feeling brand new.
A big thanks to Bob’s Red Mill for partnering with me to bring you the 5 easy, healthy breakfast ideas in the video above.
If you have been wanting an easy, healthy, grab-n-go breakfast that the whole family will love, look no further! These simple Banana Oatmeal Muffin Cups are just that (and then some!).
I love topping them with chocolate chips, but you can really use any topping or stir in you love. Literally ANYthing you would stir into your oatmeal will work in the muffin cups. Just think of them as a bowl of oats on the go.
When I was a little girl, my favorite breakfast during the cold winter months was the brown sugar and cinnamon instant oatmeal packages. They were so warm, comforting and delicious and I just loved the little plump sweet raisins in each and every bite.
Little did I know that each one of those little packages could have upwards of 25 grams of sugar.
So these DIY instant oatmeal cups are my way of enjoying that same breakfast with a little less sugar.
If you make the recipe as written, each serving has 12 grams of sugar BUT if you want to cut back even more, you can substitute the turbinado sugar with some stevia.
There’s always options, so take this base recipe idea and make it work for you and your personal goals.
These super simple, No-Bake Almond Butter Breakfast Cookies are gluten-free, dairy-free and vegan making them the worlds most versatile cookie.
They are great for those times when you need to be fueled fast!
I like them as a grab-and-go breakfast option or as after school snacks when my kids have to run from one activity to the next.
Are you looking for some easy grab-and-go breakfasts ideas? If so, these Baked Apple Oatmeal Cups may be just what you need.
Think of these as a bowl of oatmeal on the go. Or as a bowl of oatmeal in muffin form!
They dense, chewy muffins are super easy to trow together and taste extra delicious with a schmear or peanut butter or cream cheese.
Try making them when you do your meal prep and then storing them in an airtight container (in the fridge) for those busy weekday mornings!
If you are looking for a super easy (and delicious), grab-and-go breakfast option this recipe is for you!
Simply made of oats, bananas and chocolate chips these yummy cookies are like eating a bowl of oatmeal, only in cookie form.
They also make great after school snacks and are perfect for lunch boxes so I plan on making a double batch this weekend so I have them ready for my kids first week back to school.
What do you like to keep on hand for times when schedules and routines are back in full effect?
[Read more…] about 3-Ingredient Banana Oatmeal Breakfast Cookies
Scroll down to watch the step-by-step video.
Overnight oats are a delicious, easy, and convenient way to enjoy your oatmeal.
Rather then steaming hot oats in the morning, overnight oats are made by combining a few ingredients ahead of time (oats, milk, chia seeds, and sweetener) so you can enjoy a rich, creamy, pudding-like oatmeal breakfast in the morning, no cooking required!
Once you have the base recipe for the oats, the flavor combinations are endless. I have listed the base recipe down in the recipe card below and here are a few of my favorite flavors.
Double Chocolate Banana Oats
Stir in 1 tablespoon unsweetened cocoa powder, 1/3 of a banana (diced) and 1 teaspoon cacao nibs into the base recipe before refrigerating. Chill and enjoy.
Nutrients per recipe: Calories: 248; Total Fat: 7.4g; Carbohydrate: 42.1g; Fiber: 9.3g Sugars: 5.9g; Protein: 8g
BLUEBERRY LEMON OVERNIGHT OATS
Stir 1/3 cup mashed blueberries and 1/2 teaspoon lemon zest into the base recipe before refrigerating. Chill and enjoy.
Nutrients per recipe: Calories: 220; Total Fat: 6.4g; Carbohydrate: 36.9g; Fiber: 7.4g Sugars: 5.8g; Protein: 6.9g
MANGO PINEAPPLE TROPICAL OVERNIGHT OATS
Stir 1/3 cup diced mango and pineapple (frozen works just fine) and 1 tablespoon of shredded coconut into the base recipe before refrigerating. Chill and enjoy.
Nutrients per recipe: Calories: 262; Total Fat: 9.6g; Carbohydrate: 36.8g; Fiber: 7.2g Sugars: 8.8g; Protein: 7.6g
PEANUT BUTTER APPLE PIE OVERNIGHT OATS
Stir a dash of cinnamon, 1 tbsp. natural peanut butter, 1/4 cup diced apple, and 1 tbsp. raisins into the base recipe before refrigerating. Chill and enjoy.
Nutrients per recipe: Calories: 374; Total Fat: 13.8g; Carbohydrate: 54.7g; Fiber: 9.3g Sugars: 21.1g; Protein: 11.1g
You can watch the step-by-step for all four recipes in this video here and check out the base recipe down below.
[Read more…] about How To Make Overnight Oats | 4 Yummy Flavors
Scroll down to watch the video.
My kids love a bowl of chocolate chip oatmeal for breakfast and their mama loves finding creative ways to give this breakfast a nutritional boost.
Here’s what I do:
If you want to see me make these oats in real time, be sure to watch this video from FaceBook LIVE.
Have you tried overnight oats yet? I know they’re not a new trend but if you’re anything like me, it may take you a while to actually try something you’ve seen 1000x on Pinterest.
I find them to be perfect for warm summer mornings, especially when they’re topped with fresh seasonal berries.
Anything that can; 1. be made ahead of time, 2. is nutritious and 3. tastes delicious, gets the green light in my recipe book. And overnight oats cover all three!
Kids also love overnight oats, I think it may because they ultimately taste like pudding, and what kid doesn’t love pudding? Plus the combination of fresh berries and peanut butter remind me of a peanut butter and jelly sammie, so if you (or your kids) are a PB+J lovers, this recipe is for you.
Try making these oats on the weekend so you have them ready to go for your busy week.
Note: This recipe was a part of my Strawberry 3x video. You can watch video below.
[Read more…] about Peanut Butter + Strawberry Overnight Oats
Scroll down to watch the video!
Oatmeal tends to be a staple in the diet of clean eaters. They’re quick, simple, nutritious, affordable, and delicious.
But do you know the difference between all of the different types of oats out there?
If you are looking for some Clean+Delicious ways to enjoy your oatmeal, check out some of these recipes:
Personally, I bounce back and forth between steel cut and rolled oats, depending on my time and what I am making with them.
What type of oat do you like best? And what’s your favorite way to enjoy your oats? I would love to hear your ‘oat-thoughts’ down in the comments below!
Scroll down to watch the video!
Hey guys. Sorry I didn’t get this recipe to you last Thursday, as promised, but my 2-year old son and I caught a stomach bug so we had a pretty low key weekend.
Maybe it was the universe’s way of kickstarting me on a Spring detox, since I was kind of bummed about my winter weight gain. Life can be funny like that.
Anyhow, I’m back, better than ever, and ready to share some more deliciousness with you!
Have you heard of these overnight refrigerator oats before? I know this is not a new concept, but it’s fairly new to me.
Basically you take equal parts rolled oats, yogurt, and milk, mix it it with your favorite oatmeal flavors and pop it in the fridge overnight.
What you wake up to is a creamy, pudding-like version of oatmeal. And much to my surprise; cold creamy, pudding-like oats are delicious right out of the fridge.
I went with banana, cinnamon, and chia seeds this time around, but by all means, use what you love. This would be a great recipe to take through the seasons: bananas and pears in the Winter, rhubarb and kiwis in the Spring, peaches and berries in the Summer, pumpkin and apples in the Fall. The options are truly endless.
My favorite part about this recipe is that I can make a few jars before bed and when we wake up, breakfast is ready to roll (and super convenient too – these are great to grab and go when you’re in a hurry).
Now if you’d prefer a bowl of overnight oats to warm you up on the colder days, you can always go with these Overnight Steelcut Oats (another oatmeal favorite around here).
And if you want a little ‘what’s-what?’ when it comes to oatmeal then this Oatmeal 101 is just what you need.
Have you ever tried refrigerator oats? If so, what are some of your favorite flavor combinations?
Scroll down to watch the video!
For those of you who enjoy steel cut oats as much as I do, but can’t always find the time to make them, this recipe is for you.
All you have to do is boil some water and cook your oats for ONE minute before you go to bed and when you wake up in the morning you will find perfectly cooked, steel cut oats waiting for you.
And when I say perfectly cooked, I mean p-e-r-f-e-c-t-l-y cooked.
I’ve been hearing about this technique for years and finally decided to give it a try. Not only is it the easiest way to make steel cut oats, but it yields the creamiest, lightest version of steel cut oats I’ve had to date. I highly recommend giving this method a try.
This is a really quick breakfast that I’ve been enjoying lately.
It’s really just another spin on a basic bowl of oats. I know some of you go crazy when I use the microwave, but what can I tell you, I use it, I like it, and I think it’s a great option when time is not on my side.
I just bought my first bag of chia seeds and I’m really liking them. They have the texture of a poppy seed and are packed with fiber and omega-3 fatty acids. I definitely need to do a little more research on them but in the meantime if you are curious to know more about these little seeds you can check out wikipedia as an easy place to start.
Chilly fall mornings + fresh picked apples from the farm = this amazingly simple (and delicious) Apple Pie Oatmeal.
I’m a big fan of microwaved oats. It’s a very easy way to get a warm, comforting, nutritious breakfast on the table in just five minutes.
The secret weapon for extra delicious microwave oats is mixing some egg whites into the oats once they are halfway through cooking. Not only does this add some protein to your breakfast, (which has been proven to help us stay full longer) but it makes the oats creamy, fluffy, and extra yummy.
Just be sure to add the whites in at the halfway point. This ensures that you don’t end up with scrambled eggs in your oats.
For me, the apples and cinnamon add enough sweetness to this breakfast, but if you want a little extra sweetness in your oats, simply add in a couple teaspoons of your favorite sweetener (hint: maple syrup would be divine).
Another great way to eat this, is to skip the walnuts, and stir in a tablespoon of your favorite nut butter. Oh the options….
Has the weather begun to get chilly by you yet? Have you started making some warm oats for breakfast? If so, what are some of your favorite combinations? I would love to hear all about it down in the comments below!
*This recipe is from the archives – I’ve updated it with the video. Enjoy!
There doesn’t seem to be a whole lot of things one can do with rhubarb other than mixing it with something sweet, like strawberries or apples, to balance out it’s natural tartness.
I once tried to incorporate rhubarb into a lentil dish based on a recipe by Mark Bittman and am sad to report that it was a big fat flop (in defense of Mark I did stray from the recipe and take full blame for the outcome)! So this time I wanted to travel a more familiar road with my rhubarb, something a little more tried and true.
Strawberries and rhubarb seem to be a classic combination. I’ve seen this combo in pies, cobblers, jams, compotes, and crumbles. But I just so happen to be a crisp-kinda-girl so Strawberry Rhubarb Crisp it was!
Rhubarb is a lot like celery when it comes to prep-work (check out my Rhubarb 101). You can certainly pull of the stringy-fibers on the outside of the stalk to ensure a less bitter, more tender rhubarb result, but I didn’t bother and was happy with my results.
If your rhubarb comes with the leaves still attached be sure to discard them because they are actually poisonous (yikes!). My stems did not have any leaves so I didn’t have to worry about this step either.
As for my topping, let’s just say I like a lot of crisp! This recipe makes plenty of ‘crisp-topping’ to generously cover the top of a 9-inch pie plate. If you wanted to lighten the recipe a bit more you could certainly cut back a bit here and still have tasty results (but really – what’s the point).
One thing to keep in mind about any crisp recipe is that they are best fresh out of the oven. Warm bubbly fruit and crunchy, crisp topping will always beat out a day-old crisp so try to make this with the intention of serving it ASAP.
And I don’t think that I need to remind you that fruit crisps of any type love to be topped with creamy vanilla food items such as ice-cream, whipped cream, and Greek yogurt, do I?
As for me… two more weeks until this little baby is due (although Katie was 10 days late so I’m not holding my breath) and I am in full blown nesting mode. Cleaning, organizing, and border-line obsessing about EVERYthing needing to be done before he arrives.
It’s as though I think I will never have the chance to ever do anything again once he arrives – LOL! – while this may be true for a few weeks, rationally I know better. But in the meantime, I scrub (and bake) away!
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 50 minutes
Topping
Pre heat oven to 350
In a large bowl combine strawberries and rhubarb. Sprinkle in sugar and flour and lightly toss everything together. Pile fruit mixture into a pie dish (or a 9x9 Pyrex baking dish).
In a separate bowl, mix together the ingredients for the oats, wheat germ, salt, cinnamon, brown sugar, maple syrup, and coconut oil (I find the easiest way to do this is with my hands). Spread the topping over the fruit mixture.
Pop into the oven for 35-40 minutes or until the top of the crisp is browned and the fruit is bubbly. Enjoy!!
Serves 6.
Nutrients per 1/6th of recipe: Calories: 312g; Total Fat: 11.8g; Saturated Fat: 8g; Cholesterol: 0mg; Sodium: 300mg; Carbohydrate: 48.3g; Dietary Fiber: 5.9g; Sugars: 25.3g; Protein: 6.9g
Recently on FaceBook, I shared this little fact about myself:
“I used to be really into ‘amazing meals and gourmet ingredients’ but after having kids my new philosophy in the kitchen is this; make healthy food that requires little effort and tastes pretty good.”
I can no longer spend hours in the kitchen experimenting with new recipes, however, what I can do is spend fleeting moments of the day browsing my favorite blogs and websites.
ENTER — Kath Eats Real Food (aka KathEats).
Kath began blogging as a way to record her 30lb weight loss journey and became a Registered Dietician along the way. If you enjoy peeking behind the curtains of other peoples health and life journeys you will probably enjoy checking her out. It’s truly a diary of her life – kind of like reality tv for the web – just without the crazy.
Anyhow, this is a recipe from Kaths blog.
I’ve always wanted to try baked oats and I get a lot of requests for a recipe so I was going to use this recipe as my base and then tweak it to my likes BUT much to my pleasure, the recipe was delicious just the way it was, so why mess with a good thing, right?
I hope you enjoy the play by play in this video AND I would LOVE to know if you’ve ever tried making baked oats yourself? If so, do you have any tips or tricks worth sharing?
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Pre-heat oven to 375F
In a large bowl combine the oats, baking powder, salt, and cinnamon. Set aside.
In a medium bowl mash one banana with the back of your fork until you have a baby food-like consistency. Mix in egg whites, milk, and vanilla. Combine everything together and then pour wet ingredients into the dry ingredients and combine well.
Grease an 8x8 metal baking pan and line with one sliced banana. Pour the oat mixture over the bananas and then top with the other sliced banana. Sprinkle sugar over the top and then pop in the oven for 25 minutes or until golden brown and cooked through.
Cool and slice into four pieces. Enjoy!
Makes 4 servings.
Calories: 310; Total Fat: 5.1g; Saturated Fat: 1.2g; Cholesterol: 8mg; Carbohydrate: 55.7g; Dietary Fiber: 6.3g; Sugars: 19.8; Protein: 13.4g
