Blueberry Banana Bread

Blueberry Banana Bread – A simple bread with fresh blueberries and bananas.  Perfect for breakfast with a bit of butter on a slice!

Banana bread is seriously so good.  I always enjoy having it in various forms whether with walnuts in it, as muffins, or as a classic loaf.  After waiting quite a while for my bananas to finally become overripe, I finally could make this bread! I was so excited about it! It was such an awesome breakfast to have before class for a whole week! I really love blueberries and bananas together too, between this and my Blueberry Banana Baked Oatmeal, they just are perfect together!

I made this bread well over a month ago now, I kept pushing off posting it because I made the video and intended to edit it while I was at the airport going to Japan but then ended up getting a new game on my computer and then wasting so much time playing it that it got pushed off for three weeks! Now it’s finally going up which I’m happy about as I have two more videos to edit in the queue so it’ll be great to move on to those! Make sure to check this video out down below!

Blueberry Banana Bread

Ingredients

Bread:

  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1/2 cup softened butter
  • 2 cups flour
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 bananas (overripe)
  • 2 cups blueberries

Topping:

  • 1 tbsp granulated white sugar
  • 1/2 tsp cinnamon

Directions

  1. Preheat the oven to 325°F and spray a loaf pan with non-stick spray.
  2. In a large bowl, use a hand mixer to combine butter and sugars.
  3. Add in milk, eggs, flour, baking powder, and baking soda, using a whisk to combine.
  4. Mash bananas and add into the batter, stirring until combined.
  5. Fold blueberries into the batter and then pour into loaf pan.
  6. Combine cinnamon and sugar together in a small bowl and then sprinkle over the bread.
  7. Bake for 65-70 minutes or until the top is golden-brown and it has baked all the way through.
  8. Let cool before slicing.

Adapted from The Baker Upstairs

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Blueberry Banana Baked Oatmeal

Blueberry Banana Baked Oatmeal – Start your day off on the right foot with this baked oatmeal! It is the perfect healthier breakfast packed full of blueberries and bananas!

I’ve been meaning to make baked oatmeal for so long! I eat oatmeal every morning, usually just grabbing a pack of flavored oatmeal, pouring it in a bowl, and tossing in blueberries.  Nothing too exciting.  But then I go online and see all of these delicious variations of oatmeal that sound way more exciting like overnight oats, baked oatmeal, slow cooker oatmeal (like this Slow Cooker Pecan Pie Oatmeal), and such.  This was definitely worth the wait! I loved having it already cooked and I would just grab a slice to heat up before school.  So easy! I need to try making more variations in the future, I think adding in other berries and such would be such an easy and tasty way to mix things up.

Apart from making this baked oatmeal, I’ve been messing with making videos with one hopefully coming next week.  I am definitely not set up well to do one, I had to make the entire thing at my coffee table in my living room.  Thankfully, I managed to only get a litle bit of sugar on the table!

Blueberry Banana Baked Oatmeal

Ingredients

  • 2 cups old fashioned oats
  • 1 flax egg (or normal egg)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 cup very ripe bananas
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar (brown sugar works as well)
  • 1 cup blueberries
  • 1 tbsp chia seeds

Directions

  1. Preheat oven to 350°F and spray 8″ square pan with non-stick spray.
  2. In a small bowl, mash bananas and set aside.
  3. In a medium bowl, combine oats, baking powder, cinnamon, chia seeds, and granulated sugar.  Slowly add in the rest of the ingredients and stir.
  4. Pour in the pan and bake for 30-40 minutes or until cooked through.
  5. Take out of oven and let cool!

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Easy Lemon Sweet Rolls

Lemon Sweet Rolls – Everything you love about a cinnamon roll, but with lemon flavors instead! They have a sweet, sticky lemon filling topped with a vanilla buttercream frosting!

My favorite food is hands-down cinnamon rolls.  I just think they are the greatest thing ever for literally every meal.  We make breakfast for dinner here a lot so either we get a can of premade ones or I make some from scratch.  Somehow, I have yet to actually make a post about them just because it’s either late at night and the lighting on photos would be horrible or what not.  I ended up adapting my normal cinnamon roll recipe to be more of a simple lemon sweet roll because I thought it was time to branch out into sweet rolls.  I had tried making a batch completely from scratch this summer, they were supposed to be strawberry sweet rolls, but they turned out so bad and really just lacked any flavor.  I ended up tossing most of those out as no one at my house even dared to try them.  But these are different! These are actually really delicious and SO easy to make! You don’t need to knead any dough and they only take 30 minutes! Crazy, right? I topped these with a little bit of lemon zest for a pop of color which is totally optional but it adds to the overall aesthetic!

After a long day of class, my friend came over for dinner that night.  I decided to make these sweet rolls, bacon, and little potatoes (my favorite side dish!) as a surprise.  The feast was a hit and all of the lemon sweet rolls were devoured! We both agreed that these were a hit and will be on the menu again in the future! I’m all for quick and easy meals that can be made after class so anything that fits those parameters is fair game.

30 Minute Lemon Sweet Rolls

Ingredients

Rolls

  • 1 can pizza dough
  • 1/4 cup granulated sugar
  • 1/8 tsp ginger
  • 1/8 cup fresh squeezed lemon juice

Frosting

  • 2 ounces cream cheese, softened
  • 2 tbsp butter, softened
  • 3/4 cup confectioners’ sugar
  • 1/2 tsp vanilla extract

 

Directions

  1. Preheat oven to 400°F and spray 8″ circular pan with nonstick spray.
  2. In a small bowl, mix together sugar, ginger, and lemon juice.
  3. Spread filling evenly across the pizza dough.
  4. Slice pizza dough into 6 pieces along the shorter side of the rectangular pizza dough.
  5. Roll dough slices and place into pan.
  6. Bake for 25-30 minutes or until lightly browned.
  7. While sweet rolls are baking, combine cream cheese, vanilla, and butter in a bowl and mix together using a hand mixer.
  8. Slowly add in confectioners’ sugar until combined.
  9. Take out rolls and let cool before frosting!

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Cinnamon Roll Pretzels

Cinnamon Roll Pretzels – All of the tastiness of a cinnamon roll twisted into the fun shape of a pretzel with a cream cheese frosting dip to dunk into!

I’m finally back to blogging! Between how busy the holidays were and starting the new semester, cooking has gone a bit by the wayside.  My friend made cheesy pretzels when we were hanging out and they were AMAZING! So I got to thinking of other variations on the pretzels and then came up with the idea of cinnamon roll pretzels.  Yes yes, I know that these barely quantify as pretzels past the shape.  I’ve made genuine pretzels before but these are easy, delicious, and take way less time.  To make things even better, I whipped up a cream cheese frosting dip because I feel as though pretzels need to be dipped!

I ended up making these with bacon and hashbrowns for dinner last night and it was so good! The perfect addition to breakfast for dinner!

Cinnamon Roll Pretzels

Ingredients

Dough

  • 1 can of pizza dough
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp butter

Cream Cheese Frosting Dip

  • 1.5 ounces cream cheese (softened)
  • 2 tbsp butter (softened)
  • 3/4 cup confectioners sugar
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 400°F.
  2. Open can of pizza dough and spread out.
  3. Slice pizza dough into 6 pieces along the shorter side of the rectangular pizza dough.
  4. In a small bowl, combine cinnamon and brown sugar.
  5. Spread mixture evenly on all of the of pizza dough slices, leaving a little bit unused to sprinkle on top.
  6. Fold each pizza dough slice over horizontally so that the edges meet and pinch the dough in along where they meet so that the cinnamon mixture is inside.
  7. Twist into the shape of a pretzel.  Cross the dough and twist the dough around where it crosses.  Place the ends near the middle of the dough with a bit of space inbetween.
  8. Sprinkle the remaining cinnamon mixture on top of the pretzels.
  9. Place pretzels onto a cookie sheet with parchment paper as lining.
  10. Bake for 20 minutes or until lightly browned.
  11. While the pretzels are baking, combine butter, vanilla, and cream cheese in another small bowl and whip together using hand mixer for the dip.
  12. Slowly add in the confectioners sugar and mix until there are no lumps.
  13. Pull out the pretzels and let cool before eating!
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No Bake Blueberry Almond Energy Bites

No Bake Blueberry Almond Energy Bites – Start your day right with these tasty blueberry almond energy bites that are jam packed with oatmeal, Post® Shredded Wheat, dried blueberries, and almonds.  Delicious and healthy!

Welcome to 2017! With the new year in full swing, it’s time to start following through with all of our New Years resolutions! My resolutions were to eat healthier, to eat breakfast everyday, and to eat out less.  I picked those resolutions because I want to make new healthy habits that with benefit my life for years to come.  It can be so hard to follow through on our New Years goals sometimes, last year I made a list and then lost it until months later when I was cleaning.  Whoops! To combat that, I grabbed my brand new planner for 2017 and put a list of my goals right now the first page so everyday when I open it, I remember what I am trying to do and the importance of these goals!

To start out on a good foot, I whipped up a batch of these No Bake Blueberry Almond Energy Bites and boy, were they good! Breakfast can be so forgettable and easy to just decide to skip so why not jazz it up and make it the most memorable meal of the day, something to get excited about and look forward to! I made sure these bites were packed with healthy ingredients from old-fashioned oats to Post® Shredded Wheat to raw almonds and they were so filling! These blueberry almond bites have whole grains, protein, and even antioxidants! Great, right? I’ve been a big fan of Post® Shredded Wheat cereal for a while and it was such a great addition to these energy bites! They give a bit of crunch and have such a great flavor.  I love that they are a less processed cereal that I can feel good about eating!

No Bake Blueberry Almond Energy Bites

Ingredients

  • 1 cup old-fashioned oats
  • 1/2 cup crushed Post® Shredded Wheat
  • 1/3 cup chopped almonds
  • 1/2 cup dried blueberries
  • 1/2 cup almond butter (add more as needed if balls aren’t sticky enough)
  • 1/4 cup honey
  • 1/2 tsp vanilla extract

Instructions

  1. Microwave almond butter and honey in a microwave safe bowl until runny, about 20 seconds.
  2. Pour Post® Shredded Wheat into a large ziploc bag and seal.  Use a rolling pin to slightly crush cereal but do not pulverize.  Leave some chunks.
  3. Combine all dry ingredients in a large glass bowl and stir.
  4. Pour in almond butter, honey, and vanilla extract into the dry ingredients and stir until combined.
  5. Roll balls or use a 1-2 inch cookie scoop, placing each ball on to a cookie sheet covered in parchment paper.
  6. Place in refrigerator for at least 20 minutes before eating.  Enjoy!

Before you make this recipe, make sure you print out this COUPON to get a discount on Post® Shredded Wheat and other great Post® cereals! Enjoy #spoonfulsofgoodness with every box of Post® Shredded Wheat!

 

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Vegan Banana Muffins

Vegan Banana Muffins – Warm muffins jam-packed with fresh bananas and perfect for breakfast or even a midday snack! Plus, they are vegan!

Well, I am officially snowed into my apartment for the first time this year! I was not able to get my car out to go get groceries so I had to improvise and make muffins for breakfast this morning and these muffins were the result! I am not vegan but I have this thing against using eggs in baking unless I really have and flat out refuse to eat omelettes and such so I tend to bake vegan foods and they are still always so delicious!

I actually was trying to make cranberry banana muffins since I have 1/2 a bag of cranberries in the freezer but these didn’t turn out very pretty as the color bled a bit into the muffin and they had been placed on top in a pattern but hey, they were tasty so feel free to try adding 1/2 cup to the batter! I might end up making another batch in a day or two with more cranberries because they were so good! And I love the fact that they are pretty healthy!

 

 

Vegan Banana Muffins

Ingredients:

Muffin

  • 3 medium brown, very ripe bananas
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar (can sub for brown sugar)
  • 2 flax eggs (can use normal eggs if not vegan)
  • 1/2 cup unsweetened almond milk
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1/2 cup oats
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tbsp. cinnamon

Toppings

  • Coconut sugar
  • Sliced banana (12 slices)

Directions:

  1. Preheat oven to 350°F.
  2. Spray 12 muffin tray with non-stick spray and set aside.
  3. Peel bananas and use fork to mash.
  4. In a large bowl, combine all ingredients and stir until well combined.
  5. Pour muffin batter into muffin tray.
  6. Sprinkle the tops of muffins with coconut sugar and then place a slice of banana on top.
  7. Place tray in oven and bake for about 25 minutes.
  8. Take tray out and let cool before serving!

Adapted from Beaming Baker

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Slow Cooker Pecan Pie Oatmeal

Slow Cooker Pecan Pie Oatmeal – Your favorite pie in breakfast form! Fluffy maple cinnamon oatmeal topped with chopped pecans.  Not only is it tasty, it’s vegan!

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I always enjoy a good bowl of oatmeal.  It is so simple to make, yet it can be so flavorful.  I was amazed to find out that one of my friends had never actually had oatmeal before, I had assumed that it was something everyone has tried at least once! I tried to jazz this oatmeal up with pecans and brown sugar and it turned out amazing! The oatmeal itself was so flavorful from sitting in the slow cooker for hours, soaking up the maple and cinnamon and also, very creamy as I decided to use milk instead of a water and milk combo for the liquids in the oatmeal.  Fair warning, this is incredibly filling!

Until recently, I had not actually tried a pecan pie before! Pecans are my favorite nut but most my family is not fans so we never have had one at the holidays.  I finally picked up one of the tiny personal ones from Walmart last week which might not have been the world’s best pecan pie but I got the gist from it and it was so good! I am officially a pecan pie fan! I now know what I have been missing for the past nineteen years!

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Slow Cooker Pecan Pie Oatmeal

Ingredients:

Oatmeal

  • 2 cups old-fashioned oats
  • 4 cups almond milk (any other milk would work too)
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar (can sub for brown sugar)
  • 1 tsp cinnamon

Toppings

  • Chopped pecans
  • Coconut sugar (can sub for brown sugar)

Directions:

  1. Combine all ingredients in slow cooker.
  2. Set slow cooker to low and let cook for 4 hours.
  3. Add toppings and serve

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