This breakfast takes a bit of planning, but it’s great to make on a Sunday night! You’ll have breakfast ready for the week. Just pop the oatmeal in the microwave and then add some jam! Breakfast in less than two minutes. It just takes a little time in the beginning (which is why I like to make it the night before!).
I like steel cut oats because I actually feel full after eating a bowl. I don’t know about you, but I always seem to get hungry after 5 minutes of finishing instant oatmeal. I used to take oatmeal packets to work, but then ended up eating a lot more snacks in between breakfast and lunch. Once I switched to steel cut oats, I cut waaaaay back on my morning snacking.
Since I added no sweetener to the oatmeal, I like to use a sweeter jam (such as the blueberry mix in these pictures or a strawberry). The cinnamon is optional, but I think it gives the oatmeal a nice full flavor and adds a bit of richness to the jam.
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These pancakes…oh where do I begin with these pancakes. I love these pancakes. They require maple syrup to sweeten them up as these pancakes are rich and a bit on the savory side. Since they’re so rich though, I wouldn’t have them every day. Once a month maybe would be nice. A special treat!
If you use a vegan beer, these would vegan friendly! We used Guinness, which I know is not vegan, but the beer replaces the milk and eggs. After we bought a 6 pack of Guinness for the cupcakes, my boyfriend has been on a mission to use the beer in his pancakes. He’s become very adventurous lately, and I am all about encouraging this! I wouldn’t be surprised if after we move, new types of pancakes will be on our Sunday menu.
We used olive oil in this batch of pancakes, and it works very well. We have also used coconut oil with this recipe with success. As far as toppings go, butter, granola, and maple syrup are my favorite. I usually prefer jam to syrup on pancakes, but the fruit just didn’t quite right. Maybe if we had used a lighter or fruitier beer it might have. As it is, I say traditional toppings are the way to go with this one.Add a comment
Where has the time gone? Can you believe that it’s the first day of July?!?! This summer is flying by and I am not ready to think about fall much less winter. I got to see some friends this weekend for the first time in years! I had the time of my life, but after a whole day of walking around I was exhausted and fell right to sleep.
In a world that goes goes goes, finding little time savers is necessary. That’s why I love this recipe! It takes almost no time to put together, and can be made in advance. This is my go to breakfast for weekdays. I make it up the night before, grab it, and head out the door!
Normally, I weigh out half a serving of greek yogurt (my favorite brand is Fage. If anyone at Fage is reading this, free samples would be greatly appreciated!) and then add the honey before setting it in the fridge. I sometimes wait until I get to work before adding the bananas. I have added them in the night before and it works just fine. I just think it’s easier to transport when the bananas are still in the peel. I like using berries with this too, but there’s just something about the banana combination that makes it my favorite.Add a comment
I think my doctor’s going to yell at me for all the eggs I’ve been eating lately, but I just can’t help it. I love eggs. I think I’ve found my new go to breakfast…or dinner…or make that lunch. I know huevos rancheros is normally a breakfast, but we just ate this for dinner the other day and almost had it again last night (luckily for my cholesterol, my boyfriend convinced me that other food does exist so we decided on something else).
You could use this as an easy father’s day breakfast as it’s very easy to adjust the number of servings. All you do is fry up more tortillas and eggs! You could even set out a toppings bar. That way people could add as much or as little as they want of all sorts of toppings.
While my egg motto is the runnier the better, this would be one dish in which you could fully cook the yolk or even add scrambled eggs. The beans are like the glue of the whole dish and should not be left out. If you’re not crazy about black beans, refried beans would work just as well. They make it incredibly filling, and after two tortillas I am done.
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I’m not usually one for sweet breakfasts, but I’m not going to say no when someone cooks for me. I must confess that I don’t actually make any pancakes or French toast. I’m lucky that my boyfriend likes to make that stuff because then I can just sit back and wait for breakfast to be ready. This time he surprised me with special pancakes. Normally we just have plain wheat pancakes, but when I got up today I smelled something different.
This week he decided to add cardamom and chocolate chips to the batter! Let me tell you, these were probably the best pancakes I’ve had…ever. The cardamom works very well with the chocolate flavor. They both enhance the other flavor rather than fighting with it. We also added a bit of butter and maple syrup on top and it was just heavenly.
These pancakes are pretty dense and I was full well after lunch. We got about 6 five inch pancakes with this batter. You can make either smaller or larger ones depending on your preference. We used coconut oil and it didn’t affect the flavor at all. I’m trying to substitute coconut oil as it has lots of health benefits. If you’re worried about everything tasting like a tropical retreat, don’t be! The batter smelled a bit of coconut, but it will go away after cooking.
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