S'mores Baked Oatmeal

S'mores Baked Oatmeal

OK this recipe is freaking awesome!  It has the perfect S'more-sy deliciousness without the guilt!  :-)  It is the perfect breakfast, especially this time of year when we need a reminder that summer is sort of far away!  Enjoy!

1/2 cup Rogers Porridge Oats
1/8 teaspoon baking powder
2 teaspoons sugar free Vanilla Jello pudding powder
1 Tablespoon of Graham cracker crumbs
1 cup water
1 Tablespoon Toasted Marshmallow Sugar free syrup
1 Tablespoon Dulce de Leche Sugar free syrup
1 Tablespoon chocolate chips
13 mini marshmallows

Stir together dry ingredients. Add wet ingredients, stir. Pour into dish sprayed with nonstick spray. Sprinkle with chocolate chips and marshmallows. Bake at 350 degrees for 30 min. Let cool for 10 minutes. Dig in!!!

Pumpkin Spice Chocolate Chip Baked Oatmeal

Ahh there is nothing more warming to the soul than the very first Pumpkin Spice Chocolate Chip Oatmeal of the fall season!  It makes me happy!  :-)  Paired with a kick ass mug of Caramel Macchiato coffee with coconut oil (see how I make it here) and this is the recipe for a perfect Sunday morning! 

Pumpkin Spice Chocolate Chip Baked Oatmeal
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Makes 1 serving

Ingredients:

1/2 cup dry oats
1 cup water
1/8 t. baking powder
1 t. vanilla extract
1/4 cup cooked pumpkin
2 T. DaVinci sugar-free Dulce de Leche syrup (or any sweetener of your choice)
sprinkle of pumpkin pie spice
sprinkle of cinnamon
1 T. mini chocolate chips

Directions:

Mix the above in a sprayed oven-proof bowl. Sprinkle on chocolate chips. Bake at 350 for 30 minutes.  Let cool for about 10 minutes then dig in! 

Red Velvet Coconut Flour Pancakes

These were so darn amazing!  They take less than 2 minutes to whip up and they totally deliver every time.

PSSstttt:  You are welcome.  :-)

I could definitely eat these every day!  NOMSSS!!

Here is the recipe:

2 tablespoons oat flour
3 tablespoons of coconut flour
sprinkle of salt
1/2 teaspoon baking soda
2 packets of stevia
1 tablespoon cocoa powder

Mix all dry ingredients together, then add in :
1/4 cup 0% greek yogurt
1/4 cup egg whites
 little splash of red velvet bakery emulsion (I found this randomly at Winners)

Mix together for about 15 seconds..mixture will be SUPER thick.  Do not add extra liquid.

Spray a pan over med high heat with coconut oil.  Divide batter to make 3 pancakes.  Use the back of spoon to flatten them down a bit (they will rise and be fluffy!).  BE PATIENT! You also may want to adjust the temperature down if it is getting too hot. Do not try to rush flipping these.  AND the pancakes are super delicate, so using a thinner spatula is ideal to flip.

Top with your fave nut butter and syrup (I use Walden's).  Stick the forchette in and enjoy!!

Chocolate Coconut Peanut Butter Cream Cheese Stuffed French Toast

Sounds lethal, doesn't it?  Au contraire. This was totally easy, and pretty darn healthy and on plan except for the carbs which I am not supposed to have for brekkie because I am carb backloading. But having said that it was Easter and I have been planning this one for several weeks. It was everything and MORE!  :-)

Enjoy!!

Ingredients:

• ½ cup low fat/skim milk (I used Almond Coconut milk)
• 2 tablespoons unsweetened cocoa powder (or dutch cocoa powder)
• 2 packets of stevia (I used Krisda Cafe Vanilla)
• 1/4 cup of egg whites
• 1 teaspoon pure vanilla extract
• 4 slices of your bread of choice (I used ancient grains)
• unsweetened coconut to crust french toast in after dipping in egg mixture

Peanut butter cheesecake filling mixture:

• 1TBSP PB2 (powdered peanut butter)
• 3 tablespoons 5% (or reduced fat) cream cheese, at room temperature
• 1 tablespoon maple syrup

Extra PB2 for drizzle

Instructions:

1. Whisk together the milk, cocoa powder and stevia.   Add in the egg whites and the vanilla, and continue to whisk until everything is combined. Set aside.
2. Combine all Peanut Butter Cheesecake ingredients together and mix until smooth. Divide the 'cheesecake' mixture between two pieces of bread, and spread them with the mixture. Top with remaining bread slices; dip each 'sandwich' into the chocolate egg wash; turn to evenly coat.  Then after that crust each soaked side of bread in the coconut.
3. Heat a nonstick pan/griddle over medium heat and lightly grease with coconut oil (or whatever you choose to use here)
4. Fry on both sides until a darker brown and firm to the touch on the outside, and cooked through.
5. I drizzled mine with a little PB2 mixed with water, but you can add you favorite sauce or toppings.
6. Dig in and enjoy!!

Recipe adapted from Cafe Delites:  http://cafedelites.com/2015/03/27/peanut-butter-cheesecake-stuffed-chocolate-brownie-french-toasts/