Cast Iron Blueberry Banana Oatmeal

Are you drooling yet? But seriously. The recipe is simply delicious and not all that bad for you either. Makes for a great brunch on a crisp Sunday morning or for a special treat after dinner (make sure to add that vanilla ice cream) 👌🏼

I’ve always been an oatmeal lover since my parents would make it for breakfast when the seasons changed. There’s nothing better then a warm breakfast to get your body going. Side note: you can make at night and reheat in morning, especially if your a gal on the go like me! Breakfast is my forever favorite meal of the day and if your like me; this recipe will be heaven for you.

Give it a try and remember that you can really substitute any fruit or nuts as you please. I hope you like it!

What you’ll need…

2 cups gluten free quick oats (Trader Joes) 

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon sea salt 

1/4 cup coconut sugar

1 teaspoon vanilla or almond extract

1 3/4 cup Almond Milk

2 Eggs

1 cup  fresh blueberries

1 banana Sliced and diced 

1/3 cup walnuts if you please 

1/2 teaspoon ground cinnamon

1 tablespoon  coconut sugar

maple syrup, agave, or honey 

Almond butter drizzle (creamy) 

Whip it up! Preheat the oven to 375°F/190°C and grease the sides and bottom of a 10 inch cast iron skillet (or 8×8 inch square baking dish)

  1. In a medium sized mixing bowl mix the oats, baking powder, cinnamon, nutmeg, sea salt and sugar until combined.
  2. Stir in the milk, vanilla extract and flax eggs whisk until combined. Gently fold in half of the blueberries.
  3. Pour the batter into the prepared baking dish. Scatter the remaining half of the blueberries over the top.
  4. In a bowl combine the dry ingredients (walnuts, cinnamon and coconut sugar) the topping. Spread the topping over the top of the oat mixture.
  5. Place in the oven and bake for 30-35 minutes until the oats are set. I then like to drizzle of agave and almond butter for extra deliciousness! 

Pumpkin Pie Smoothie

Pumpkin, Pumpkin, Pumpkin!

One of the many relishes of Autumn. Here’s another one of my recipes I like to make during this time of year! Simple, delicious, nutritious, seasonal.

What you will need ⬇️

Almond Milk (Vanilla) A cup or more- I honestly eye it up and add ice to make it smoother.

Pumpkin Purée – 1/2 Cup

Honey or Agave– 1 Teaspoon

Banana– Half

Pea Protein (Vanilla) – 1 Scoop

Pumpkin Pie Spice- 1 Tablespoon

Add all together, blend and serve 🖤

Once you’ve made it a couple of time you can eye it up and not be so precise or if you like it sweeter you can add more honey, if you like it more spiced then you can add more Pumpkin Spices!

A Bite of Fall- Pumpkin Energy Balls

A bite of Fall…FINALLY.  These yummy no bake Pumpkin Energy Balls explode in your mouth.  They are my absolute favorite this time of the year! Breakfast on the go is important to me since I’m mostly in my car for my job.  I prep these the night before or on Sunday for the week. 

Pumpkin Heaven

Pumpkin AB Energy Bites
What you’ll need:
1/4 Cup of Pumpkin Puree
1 1/2 Cups of Rolled Oats (I use Trader Joe’s)
1/3 Cups of Honey or Agave (i use more pumpkin to make it less sweet)
1/2 Cup of Almond Butter or PB if you prefer (I’m allergic to PB!)
1/3 Cup of Choco Chips or Coconut Flakes
1 Tsp of Pumpkin Pie Spice
1/4 Cup of Flaxseed (ground) Get that fiber!
Mix together, scoop tsp balls on parchment paper on a baking sheet, freeze for 1 Hour, Enjoy! Place leftovers in a container in fridge for later!

almond butter
You can use your mixer or simply use a bowl. How cute is my spatula? (Thank you Grace)