This Easy Cherry Compote is sweet, glossy, and packed with juicy cherry flavor. Made with fresh or frozen cherries, it’s the perfect topping for everything from pancakes and cheesecake to yogurt and ice cream, and it comes together in just 20 minutes. Once you see how easy it is to make, you’ll want to keep a jar in the fridge all season long.

Cherry season is one of my favorite times of year. Here in Michigan, the season is short, so we make the most of it by picking cherries, snacking on them by the handful, and freezing plenty for later. This Cherry Compote Recipe is one of my favorite ways to enjoy those cherries both during the season and throughout the year. If you’ve never frozen your own cherries, be sure to check out my post on How to Freeze Cherries so you can enjoy this simple compote anytime.

Ingredient Notes

Here’s my carefully selected ingredients and some notes on them.

• Cherries– pitted, or frozen and thawed. I used Bing, and give other options later in this post.
• Sugar- granulated sugar works fine here. You can also use raw sugar.
• Lemon juice- freshly squeezed! I love my Citrus Press for this.
• Cornstarch Slurry– This is 1 tablespoon of cornstarch and 2 tablespoons of cold water, stir well. This is used to thicken the compote slightly. You can use arrowroot powder in place of cornstarch if you prefer.
• Almond Extract– this is optional, but highly recommended! It complements the cherries beautifully and I think sets this recipe apart.

How to Make Easy Cherry Compote

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the cherries begin to release their juices.
   Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring now and then, until the cherries are soft and the liquid is glossy and fragrant.
2. Stir in the cornstarch slurry and continue to cook for 1–2 minutes, until slightly thickened. Remove from the heat. Stir in the almond extract, if using. The compote will continue to thicken as it cools. 

Tips & Tricks

• Choose ripe, firm cherries. See my buying guide below.
• Taste your cherries before adding all the sugar. Cherries can vary quite a bit in sweetness depending on the variety and growing conditions. If your cherries are especially sweet, you may be able to reduce the sugar slightly. If they’re a little tart, you may want to add an extra spoonful.
• Don’t overcook the cherries. The goal is soft, juicy cherries that still hold some of their shape.
• Frozen cherries release more liquid. If using frozen cherries, expect a slightly longer cooking time as the extra moisture cooks off. There’s no need to thaw them first.
• Skip the slurry for a more liquid and spoonable sauce.

Serving Ideas For Cherry Compote

One of the things I love most about this cherry compote recipe is how versatile it is. It’s equally at home on a stack of pancakes as it is on a cheese board or alongside roasted meats. Keep a jar in the refrigerator and you’ll find plenty of ways to enjoy it throughout the week.

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Cherry Compote

This compote is loosely set, super flavorful and fresh-tasting, designed to be spooned generously over yogurt, pancakes, ice cream, cheesecake, or even savoury dishes like roast pork, duck, or chicken. It comes together quickly, requires no special equipment, and can be made with either fresh or frozen cherries.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 cups

Calories 386kcal

Author Chellie Schmitz

Cost $10

Equipment

• cherry pitter
• sauce pan
• citrus press (optional)
• measuring cups and spoons
• Storage jar

Ingredients

• 4 cups fresh Bing cherries pitted (or frozen, thawed)
• ½ cup granulated sugar adjust to taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional, for thickening
• ¼ teaspoon almond extract optional, but complements cherries beautifully

Get Recipe Ingredients

Instructions

• Combine cherries and sugar
In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the cherries begin to release their juices.
  4 cups fresh Bing cherries, ½ cup granulated sugar, 2 tablespoons fresh lemon juice
• Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring now and then, until the cherries are soft and the liquid is glossy and fragrant.
• Thicken (optional)
For a thicker compote, stir in the cornstarch slurry and continue to cook for 1–2 minutes, until slightly thickened. Remove from the heat.
  1 tablespoon cornstarch mixed with 2 tablespoons cold water
• Stir in the almond extract, if using. The compote will continue to thicken as it cools.
  ¼ teaspoon almond extract

Notes

The amount of sugar will depend on the sweetness of your cherries and how you plan to use the compote. Taste as it cooks and adjust as needed.

Bing cherries are ideal, but any sweet cherry will work. Frozen cherries are a great option outside of cherry season and produce excellent results.

“Cornstarch Slurry” is simply cornstarch and cold water mixed together to form a thickener for sauces and other dishes.

Storage Tips

• Store cherry compote in an airtight container in the refrigerator for up to 5 days.

• For longer storage, freeze in small containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before using.


If the compote thickens too much after chilling, simply stir in a spoonful of water or lemon juice to loosen it.


Serving Ideas: Spoon this cherry compote over Greek yogurt, oatmeal, granola, pancakes, waffles, or vanilla ice cream. It also works beautifully as a filling for cakes, a swirl through cheesecake batter, or a simple sauce for roasted meats where a touch of fruitiness is welcome.

Cherry juice can stain cutting boards: Scrub promptly with lemon and salt (for wood) or baking soda (for plastic) to lift the color.

Nutrition

Calories: 386kcal | Carbohydrates: 99g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 630mg | Fiber: 6g | Sugar: 86g | Vitamin A: 178IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 1mg

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The post Easy Cherry Compote appeared first on Art From My Table.

There’s something so cozy about the fall season, and these Pumpkin Muffins with Streusel Topping are the perfect treat to embrace that autumn warmth. With a tender, moist muffin base and a crumbly, cinnamon-infused streusel topping, this recipe brings comfort in every bite.

Whether you’re enjoying them with a morning cup of coffee or serving them as an afternoon snack, these muffins are sure to become a family favorite.

Pumpkin season always has me baking nonstop — muffins, loaves, cakes, Pumpkin spice Scones, even soup… I can’t get enough. These muffins are a favorite, but lately I’ve also been eyeing this Pumpkin Pie Crumble Cake. Cozy flavors, and equally delicious vibe.

Ingredient Notes

• Butter– cold and unsalted, cut it into tablespoons, and keep it in the fridge til ready to use.
• Flour– All-purpose works best here. I always use unbleached flour, and my go-to is King Arthur’s.
• Brown sugar-Light or dark brown sugar both work; dark will give you a deeper, more intense taste.
• Sugar – Regular granulated sugar works well here, sometimes I opt for cane sugar, which is less processed and has a lovely flavor.
• Eggs
• Coconut oil – I like to use organic, cold-pressed coconut oil for its health benefits and subtle flavor. It should be warmed to room temperature so it is liquid.
• Pumpkin puree – This should be 100% pure pumpkin, not pie filling. Homemade is always fantastic if you have the time, but canned works great too.
• Vanilla extract – Go for a pure, high-quality vanilla extract. Avoid imitation flavors.
• Baking soda & baking powder – These are key to getting that rise.
• Cinnamon and Pumpkin Pie Spice – gives that warm, cozy flavor.
• Salt – I always use sea salt or Himalayan pink salt for a more natural, mineral-rich option.

How to Make Pumpkin Muffins With Streusel Topping

Be sure to check out the full recipe and ingredient list in the recipe card below.

For the streusel:

1. Combine butter, flour, brown sugar, and cinnamon in a bowl.
2. Use a pastry blender to mix until crumbly. Set aside in the fridge to keep cold.

For the muffins:

1. Whisk together eggs, oil (or applesauce), pumpkin puree, vanilla extract, and sugar until smooth.
2. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. Stir the wet and dry ingredients together until just combined.
4. Fill muffin liners with batter, top with streusel, and bake

Another delicious fall treat is this Caramel Pumpkin Spice Cake. Make sure you try that one next!

Tips & Tricks

• If you want to lighten up these muffins, use applesauce instead of coconut oil.
• For mini muffins, reduce the baking time to about 12 minutes.
• Add a handful of chopped pecans or walnuts to the streusel topping for an extra crunchy texture.
• Drizzle the tops with a simple vanilla glaze for added sweetness.

Storing and Freezing

Once your muffins have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for about 2-3 days. For longer storage, keep them in the fridge where they can last up to a week. Just warm them up in the microwave or let them sit at room temperature before serving to bring back that fresh-from-the-oven texture.

These muffins freeze well! Store them in an airtight container and pull them out for a quick snack or breakfast on busy mornings.

These muffins freeze beautifully! Once they’re fully cooled, place them in a single layer on a baking sheet and freeze for about 1-2 hours. This prevents them from sticking together. After they’ve frozen solid, transfer them to a freezer-safe bag or airtight container.

Label with the date and store them for up to 3 months.To thaw, just take out as many muffins as you need and let them sit at room temperature for about an hour. For a quicker option, pop them in the microwave for 20-30 seconds until warmed through.

Please share

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Pumpkin Muffins with Streusel Topping

These pumpkin muffins have a heavenly streusel topping that adds a little crunch to the tender and moist muffin below. They are delightful any time of day, whether you’re savoring them with a steaming cup of coffee in the morning or indulging in an afternoon snack.

Course Dessert, Side Dish, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 326kcal

Author Chellie Schmitz

Cost $10

Equipment

• Mixing bowls
• measuring cups and spoons
• Pastry blender
• rubber spatula
• Muffin liners
• Muffin tin

Ingredients

Streusel

• 4 tablespoons unsalted butter cold, cut into cubes
• ½ cup flour
• ½ cup brown sugar
• ½ teaspoon cinnamon

Muffins

• 2 eggs
• 3/4 cup coconut oil warmed to room temperature
• 1 cup pumpkin puree homemade or canned ( pure pumpkin, not pie filling)
• 1 teaspoon vanilla extract
• 3/4 cups sugar
• 1 1/2 cups flour
• 1 teaspoons baking soda
• 1 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Get Recipe Ingredients

Instructions

• Preheat the oven to 400°.
• Using a pastry blender, mix the butter, flour and sugar together until crumbly. Store in the refrigerator to keep it cold, until ready to use.
• Mix the eggs, oil, pumpkin, vanilla extract, and sugar together, stir well.
• In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
• Pour the wet ingredients into the dry ingredients and stir until combined. Do not over stir.
• Generously fill 12 greased or paper-lined muffin cups.
• Top the muffins with the streusel topping.
• Bake at 400 degrees for 16-20 minutes.
• Remove from the oven and cool the muffins in the tin, for 10 minutes before moving the individual muffins to a cooling rack.

Notes

• I’ve lightened up these muffins by using coconut oil to replace the traditional vegetable oil. You can also use unsweetened applesauce to lighten it up even more.
• If your coconut oil is solid, gently warm it in the microwave until it is liquid and at room temperature.
• You can use muffin liners, grease a traditional muffin tin, or use Silicone.
• This recipe makes 12 generous muffins. If you want a smaller batch, hover over the number of servings in the recipe card and use the slider to adjust the amount.
• Ovens vary, so begin checking for doneness at 15 minutes.
• These work well as mini muffins too. Just make sure you check them after about 12 minutes, they shouldn’t need to bake as long.

Nutrition

Calories: 326kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 204mg | Potassium: 125mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3335IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

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The post Pumpkin Muffins With Streusel Topping appeared first on Art From My Table.

This has been my go-to recipe this summer whenever I’m craving ice cream but want to be healthier. Let me just clarify– it doesn’t taste like ice cream, okay? But it’s creamy, cold and refreshing and hits the spot. I have too many flavor variations I want to try! My kids (4 teenagers) all love it and I feel great that they are not getting too sugared up. I make them my Cottage Cheese Chocolate Mousse too, and they don’t even know it’s cottage cheese! 🙌🏼

If you’re into frozen treats like this, you’ll also love this Raspberry Frozen Yogurt, and Cottage Cheese Ice Cream Bark, it’s another great way to cool down and still feel good about it!

Did you know that you can just freeze yogurt and turn it into a yummy treat? Check out my DIY Yogurt Tubes for more refreshing and healthy treats (think homemade go-gurt, but due to copyright laws, I can’t call it that 😉 )

Ingredient Notes

• Berries– Summer in Michigan is all about the fresh produce! I love getting them fresh from the farm or markets, but your grocery store works just fine. Look for ripe berries. You can use frozen berries instead if you’d like.
• Greek Yogurt– Greek has a great texture. I used plain, nonfat, and added honey and vanilla for flavor, but you have options here. You can use vanilla Greek yogurt, or even another flavor like strawberry. My favorite flavored brand is Oikos 000 because it uses stevia instead of added sugar. Regular yogurt (versus Greek) works too.
• Honey– I love a less processed version of sugar. Sub maple syrup if you want, keep in mind that will change the flavor for sure. You can use more or less to suit your tastes.
• Vanilla Extract– Again, how I’m adding and controlling the flavor.
• Pecans– Adds a nutty crunch, feel free to swap out for another nut (walnuts or cashews would be fabulous) or leave them out.
• Chocolate Chips– I used dark chocolate, but semi-sweet, milk, or bittersweet are all great. It’s going to get melted and swirled in for some indulgence. If you like sugar-free chips, Lily’s brand is really good (stevia based).

If you do like to stock up on fresh berries and produce, check out my guides on freezing them. You can then store them in your freezer and enjoy fresh flavor all year long!

• How to freeze strawberries
• How to freeze blueberries
• How to freeze peaches
• How to freeze cherries
• How to freeze rhubarb

There are so many yummy variations to this Yogurt Bark Recipe, and I’ve listed some below. Get creative!

How to Make Frozen Yogurt Bark

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Stir the yogurt, honey and vanilla together.
2. Spread it out on a parchment paper lined sheet pan.
3. Melt the chocolate
4. Swirl the chocolate in the yogurt, add the berries and pecans, then place flat in the freezer.

After 2-3 hours, it will be frozen. Lift it out of the pan and place it on a cutting board and cut it into squares. Alternatively, you can just break it apart. ENJOY IMMEDIATELY!

Tips & Tricks

• Using parchment paper, wax paper, or a silicon mat is necessary so it doesn’t stick to the pan.
• You might be tempted to use longer than 20 second intervals in the microwave to melt your chocolate, but don’t! And stir at every interval. If you overcook the chocolate it will be stiff and you won’t be able to swirl it at all. 
• The melted chocolate cools fast, so you’ll want to work quickly. Drop dollops over the spread out yogurt and then use a toothpick, skewer, or butter knife to swirl it around.
• For a short cut, use vanilla Greek yogurt, if you do this omit the honey and vanilla extract.
• If you don’t want to mess with swirling the chocolate, you could drizzle it on after everything is frozen, and give it 10-15 minutes back in the freezer to harden. OR skip the melting completely, and just use chocolate chips.
• To make it even healthier, you can use a high protein yogurt and/or sugar free yogurt, such as Oikos 000. I’m very selective when it comes to sugar substitutes, this one uses stevia.

Frequently Asked Questions

Storing and Freezing

This one needs to be stored in the freezer. After cutting it or breaking it apart, put it in an airtight container or zip lock freezer bag (squeeze as much air out as possible) and keep it in the freezer for up to 3 months. I doubt it will be around that long though!

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Frozen Yogurt Bark

Frozen yogurt bark is a delightful treat that combines creamy Greek yogurt with a burst of fruity goodness from strawberries, raspberries, and blueberries. Swirled with melted chocolate for a touch of indulgence and pecans for a satisfying crunch, it’s a healthy and delicious snack! Perfect for satisfying your sweet tooth while keeping things light and refreshing.

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes minutes

Freeze time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12

Calories 185kcal

Author Chellie Schmitz

Cost $10

Equipment

• Mixing bowls
• measuring spoons
• sheet pan
• Parchment paper, wax paper, or silicone mat
• rubber spatula
• Toothpicks, long skewer, or butter knife (to swirl chocolate)

Ingredients

• 32 ounce container of plain Greek Yogurt
• ½ cup honey
• 1 teaspoon vanilla extract
• 3/4 cup dark chocolate chips
• ⅓ cup sliced strawberries 3-4 berries
• ⅓ cup raspberries
• ⅓ cup blueberries
• ½ cup pecans roughly chopped

Get Recipe Ingredients

Instructions

• In a medium bowl, add yogurt, honey and vanilla extract and stir well until combined.
• Spread the yogurt mixture evenly over the parchment paper lined sheet pan.
• In another medium sized bowl, heat the chocolate chips in the microwave in 20 second intervals, stirring each time, until completely melted.
• Drop small mounds of melted chocolate chips over the spread out yogurt mixture. Using a toothpick, skewer, or butter knife, swirl the chocolate by running the skewer through it a couple times in an up and down pattern across the sheet pan.
• Add the berries and nuts and place in the freezer for 3 hours or until frozen.
• After the mixture is frozen, cut or break it apart into pieces. Enjoy immediately.
• Store frozen bark in an airtight container or bag in the freezer.

Notes

• Using parchment paper, wax paper, or a silicon mat is necessary so it doesn’t stick to the pan.
• You might be tempted to use longer than 20 second intervals in the microwave to melt your chocolate, but don’t! And stir at every interval. If you overcook the chocolate it will be stiff and you won’t be able to swirl it at all. 
• The melted chocolate cools fast, so you’ll want to work quickly. Drop dollops over the spread out yogurt and then use a toothpick, skewer, or butter knife to swirl it around.
• For a short cut, use vanilla Greek yogurt, if you do this omit the honey and vanilla extract.
• If you don’t want to mess with swirling the chocolate, you could drizzle it on after everything is frozen, and give it 10-15 minutes back in the freezer to harden. OR skip the melting completely, and just use chocolate chips.
• To make it even healthier, you can use a high protein yogurt and/or sugar free yogurt, such as Oikos 000. I’m very selective when it comes to sugar substitutes, this one uses stevia.

Nutrition

Calories: 185kcal | Carbohydrates: 23g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 40mg | Potassium: 217mg | Fiber: 1g | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 0.4mg

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The post Frozen Yogurt Bark appeared first on Art From My Table.

I’m sharing all my tips for getting perfect results every time you make this. (No more rubbery eggs!)

One of my favorite things about eggs is that they’re great at any meal. They easily pass as breakfast, lunch, brunch, or dinner.

Try these cheesy baked eggs for dinner, and this over-the-top Cobb Egg Salad for lunch, and this Sausage Breakfast Skillet (so good at any meal!).

The thing I love about Frittatas is that they’re so adaptable. This one happens to fall in the Keto category, but there are so many options for different variations.

And I’ll share some winning combinations later in the post.

This dish is a fantastic addition to your Easter menu.

Why you’ll love this recipe

• It’s perfect at any meal
• You only need one pan
• Ready in 30 minutes
• Inexpensive
• It’s filling
• Endless combinations

A Frittata, also known as a crustless quiche, is an egg dish that has a blend of meat and vegetables in it. When you want a quiche, I recommend this Creamy Broccoli Cheddar Quiche.

Usually, you start the dish on the stove-top in a skillet and finish it in the oven. I love using a cast-iron skillet for this reason. (It’s also my go-to pan for seared steak).

Because there is no crust, it’s also gluten-free.

FAQ’s

Ingredients

• Butter– for sauteing, and flavor,
• Eggs– Of course, it’s the base of the recipe!
• Heavy cream– makes the dish richer and creamier.
• Onions, bell peppers, cooked bacon, fresh rosemary– think of these as the flavoring of the dish. This is where you can get creative.
• Cheese– because it makes the world go round! Haha! Adds a bit of tang or sharpness, and contributes to the creaminess.
• Spinach and Arugula– greens are good for you! I always use fresh and not frozen. The spinach is baked in and the Arugula is used for garnishing.
• Salt and pepper– brings out the flavor of the dish.

Instructions

Measure and set out all ingredients as the recipe moves quite quickly. I recommend chopping veggies and preparing bacon ahead of time to make things go smoothly.

Step One: Prep the eggs

• Crack the eggs in a large bowl. You can use 12-18 eggs. I typically use 15. 12 will be a thinner frittata, 18 will be a thicker one.
• Add the heavy cream, salt, and pepper.

Step Two: Blend

• Use an immersion blender to mix it until it is well combined and frothy.

Using an immersion blender (or even a regular blender) whips a lot of air into the eggs, this makes them light and fluffy. If you whisk by hand, do it vigorously to create lots of air bubbles.

Step Three: Saute the veggies, meat, and seasoning

• Melt butter, over medium-high heat, in a large cast-iron skillet, or another oven-safe skillet.
• Add the onions and peppers and cook until the onions are translucent, about 5 minutes. Add bacon and fresh rosemary, stir for 30 seconds. 
• Spread ingredients evenly throughout the pan.

Step Four: Add egg mixture

Step Five: Let Stand

• At this point, just let the eggs cook for a few minutes. The edges will start to firm up. Don’t stir!

Steps Six & Seven: Add cheese and spinach

• Sprinkle the cheddar cheese evenly over the frittata. I like to use the cheddar first, it will sink in a little bit and melt into the eggs.
• Add the spinach, and gently push it down a little under the eggs. Some of it will still rise above and that is okay
• Add the goat cheese. I like to add the goat cheese last because it will now sit more on top rather than sink. It looks beautiful and it’s easy to disperse it evenly.

Step Eight: Cooke and Serve

• Bake at 350° for 15-20 minutes. It’s finished when the edges are golden and the eggs are set. You can stick a knife in the center to make sure it’s cooked through.
• Slice and serve topped with arugula and fresh cherry tomatoes. Arugula is green leafy lettuce that has a bit of a peppery flavor which is why it pairs so well with eggs.
• A bowl of fruit pairs nicely on the side.

Tips for Fluffy Eggs

• Using the immersion blender creates air in the eggs which will produce a light and fluffy result
• Heavy cream gives a creamy texture. You can add up to 1/2 cup per dozen eggs.
• Don’t overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

Frittatas are such an easy, versatile option for breakfast or brunch, but it’s always nice to have a few go-to dishes. This Ham And Swiss Breakfast Bake is another favorite that’s just as simple and perfect for feeding a crowd.

Notes

1. Allow the pan to heat up on the stove before adding the butter. A hot, well-oiled pan is the key to a Frittata that doesn’t stick.
2. If you are using a cast-iron pan, you will notice it holds heat well, you may need to turn the temperature of the stove down if you feel like the food is burning or charring.
3. Heavy cream is optional, but it gives a nice creamy texture. Yogurt, milk, or creme fraiche are other options, but the cream is my favorite.
4. Check the status of the Frittata after about 15 minutes in the oven. Over-cooked eggs are rubbery, so keep a close watch on them.  
5. My pan is 10 ½ inches, to help you gauge how many eggs to use.
6. I usually make this with 15 eggs. You can use 12 eggs for a thinner frittata and 18 eggs for a nice thick Frittata. You do not need to change the amounts of anything else.
7. If you follow the Trim Healthy Mama plan this recipe is an S.

Storing

• Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
• You can freeze the leftovers for up to 6 months, which makes this a great make-ahead breakfast. Use an airtight zip-locking freezer bag to keep it protected and fresh.
• To reheat: It should be fully thawed. Place in an oven-safe dish, cover with foil, and heat at 300° until warmed throughout. You can also reheat the frittata in the microwave for about 1 minute.

Variations

The creativity is endless! Here are some of my favorite Frittata combinations:

• ham and broccoli with swiss cheese
• Sausage, bell peppers, onions with mozzarella cheese
• Spinach, Artichoke, and sundried tomatoes with goat cheese ( I have this version in my mini-frittatas)
• Asparagus and mushroom with Monterey Jack cheese
• Broccoli, spinach, and tomatoes with parmesan cheese
• Ham, peppers, and onions with cheddar (think Denver omelet)

Additional ingredients that work well

• Potatoes or hash browns
• Leeks
• Zucchini and other squash
• Chicken
• Kale
• Any type of cheese

More breakfast recipes

• Carrot Cake Overnight Oats
• Strawberry Cheesecake Pancakes
• Green Shakshuka
• Breakfast Banana Split
• Smoothies

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Frittata

A delicious egg dish with bacon, onion, peppers, seasoned with fresh herbs and cooked to perfection.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 371kcal

Author Chellie Schmitz

Cost $8

Equipment

• Oven-proof skillet, such as a cast iron pan

Ingredients

• 15 eggs
• 3 tablespoons heavy cream
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter
• 1 medium onion diced
• 1 bell pepper any color, or assortment, diced
• 1/2 cup bacon crumbled
• 1 tablespoon fresh rosemary finely chopped
• 2 cups cheddar cheese shredded
• 1 ½ cup fresh spinach loosely packed
• ¼ cup goat cheese crumbled
• 1/2 cup arugula optional garnish
• 1/2 cup Cherry tomatoes optional garnish

Get Recipe Ingredients

Instructions

• Preheat the oven to 350°
• Crack the eggs in a large bowl, add the cream, salt and pepper.
• Using an immersion blender, blend until well combined and slightly frothy. If you don’t have an immersion blender, you can whisk by hand. Set aside.
• Melt butter, over medium-high heat, in a large cast iron skillet, or other oven safe skillet. Add the onions and peppers and cook until the onions are translucent, about 5 minutes. Add fresh rosemary, stir for 30 seconds.
• Reduce the heat to medium, and add the bacon. Spread the meat and vegetable mixture somewhat evenly throughout the pan.
• Pour the egg mixture into the cast iron pan and do not disturb for about 2-3 minutes. The edges will just begin to set up.
• Sprinkle the cheddar cheese evenly over the frittata. Then add the spinach, also spreading it evenly over the top. Push the spinach leaves down, so some of it is submerged in the egg mixture. Some of it peeking out on top is fine.
• Sprinkle the goat cheese over the top.
• Place the skillet in the oven and cook until the eggs are completely set up, 15-20 minutes.
• Carefully remove the pan from the oven. Cut the Frittata into 8-12 sections depending on how large you want the pieces to be.
• Top with arugula and cherry tomatoes and serve immediately.

Notes

• Allow the pan to heat up on the stove before adding the butter. A hot, well oiled pan is the key to a Frittata that doesn’t stick.
• If you are using a cast iron pan, you will notice it holds heat well, you may need to turn the temperature of the stove down if you feel like the food is burning or charring.
• Heavy cream is optional, but it gives a nice creamy texture.
• Check the status of the Frittata after about 15 minutes in the oven. Over cooked eggs are rubbery, so keep a close watch on them.
• My pan is 10 ½ inches, if yours is smaller, use fewer eggs. I usually make this with 15 eggs. You can use 12 eggs for a thinner frittata and 18 eggs for a nice thick Frittata. You do not need to change the amounts of anything else.
• Trim Healthy Mama S
• If you don’t have an immersion blender, use a whisk or fork. 

Nutrition

Calories: 371kcal | Carbohydrates: 4g | Protein: 21g | Fat: 30g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 741mg | Potassium: 288mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2054IU | Vitamin C: 24mg | Calcium: 279mg | Iron: 2mg

The post How to Make a Frittata appeared first on Art From My Table.

These are a real treat in the fall when we’re loving all things pumpkin. Who doesn’t want to start their day out with pumpkin? Pair it with a pumpkin latte for all the fall feels.

Tis the season for all things pumpkin, right?! Around here we can’t get enough– pumpkin muffins, pumpkin soup, and pumpkin breakfast cookies.

I’ve been roasting pumpkins like crazy to make fresh pumpkin puree for all of these delicious recipes.

I know that overnight oats are not a new invention, but I think they’re still all the rage. This healthy pumpkin recipe takes 5 minutes to prep, then throw it in the fridge and eat it the next day. Better yet, make a few to last you all week.

Benefits of Pumpkin

Did you know that pumpkin is good for you? Let’s look at some of the benefits~

• Keeps your eyesight sharp, it’s loaded with Vitamin A
• Good source of fiber. Fiber seems to help people eat less, which results in shedding pounds
• Reduces cancer risk, due to the anti-oxidant beta-carotene which may play a role in cancer prevention.
• protects your skin
• Beats bananas in the potassium category. Great for post work out!
• Boosts your immune system due to Vitamin C.

If you make pumpkin puree´ from scratch, or just happen to carve some pumpkins, the seeds are good for you too. They boost your mood because of the tryptophan, which produces serotonin.

Some studies have also shown that the seeds reduce your LDL, or “bad” cholesterol.

Ingredients

• old fashioned rolled oats- rolled oats are best, quick oats could get too mushy.
• protein powder– I like 100% whey protein isolate, but you can use your favorite.
• pumpkin puree– homemade or canned, make sure it’s puree and not pie filling
• almond milk– I choose this because it has fewer calories and carbs than milk, but any milk is fine.
• pumpkin pie spice– this has all the spicy warm goodness.
• maple extract– this boosts the maple flavor without adding sugars.
• dark chocolate chips– you could also use milk if you like it better, or if you like the really dark stuff, chop up a bit of a bar and use that.
• chopped pecans– for garnish and texture
• pure maple syrup– to sweeten in an unprocessed way.

Instructions

There are a few different options when making Overnight Oats. The main thing is that the oats are going to soak in the liquid to soften, rather than cooking them.

Many of my other overnight oats recipes (Carrot Cake, Toasted Coconut, Apple & Peanut butter) contain Greek yogurt, which really amps up the protein.

But for this recipe, I’m only using almond milk as the liquid and adding some protein powder. 

STEP ONE: Place the oats, protein powder, pumpkin, pumpkin pie spice, maple extract, almond milk, maple syrup and chocolate chips in a pint-sized mason jar, or other container.

STEP TWO: Cover the jar and shake well. Alternatively, you can stir it. I like to use 8 ounce mason jars, or these adorable weck jars.

STEP THREE: Place in the refrigerator overnight. After the oats have set up, garnish with a few chocolate chips and some chopped pecans.

It only needs 4-5 hours to soak and set up, but typically this recipe is made the night before and stays in the refrigerator overnight, which could be 8+ hours, depending on when you make it.

Pumpkin Overnight Oats will last in the fridge in an airtight container for 5 days.

The longer it soaks, the creamier the texture will be. It can be eaten hot or cold. 

Make it “Trim Healthy Mama” friendly

For those of you following the THM plan, sub out the following:

• Use chopped dark chocolate (70-80%) in place of the chocolate chips, and maybe just garnish or use a little less.
• Use an on plan sweetener in place of maple syrup.

This is an “E” meal. 🙂

Faq’s

More overnight oatmeal Flavors

• Carrot Cake 
• Toasted Coconut 
• Apples & Peanut Butter
• Pineapple Coconut
• Chunky Monkey
• Raspberry Vanilla
• Blueberry Maple

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Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Pumpkin Chocolate Chip Overnight Oats

This Pumpkin Overnight Oatmeal with pecans and chocolate chips is not only delicious, but good for you too! Healthy, quick, easy AND delicious, that’s the perfect way to start your day!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Resting time 5 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 1

Calories 462kcal

Author Chellie Schmitz

Equipment

• mason jars, weck jars, or other container with lids

Ingredients

• 1/4 cup rolled oats
• 1 scoop protein powder
• 1/4 cup pumpkin puree
• 1/3 cup Almond milk
• 1/2 tsp pumpkin pie spice
• 1/8 tsp maple extract
• 2 tbsp dark chocolate chips plus more for garnish
• 1 tsp chopped pecans for garnish
• 2 tsp pure maple syrup

Get Recipe Ingredients

Instructions

• Place the oats, protein powder, pumpkin, pumpkin pie spice, maple extract, almond milk, maple syrup and chocolate chips in a pint sized mason jar.
• Cover the jar and shake well. Alternatively, you can stir it.
• Place in the refrigerator overnight. After the oats have set up, garnish with a few chocolate chips and some chopped pecans, enjoy!

Notes

Ground cinnamon can be used instead of pumpkin pie spice.

Truvia, or another stevia based sweetener cab be substituted in place of the pure maple syrup. 

Any milk or milk alternative works great here.

Nutrition

Calories: 462kcal | Carbohydrates: 52g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 6mg | Sodium: 245mg | Potassium: 728mg | Fiber: 7g | Sugar: 22g | Vitamin A: 10285IU | Vitamin C: 11.6mg | Calcium: 383mg | Iron: 4.7mg

The post {Healthy} Pumpkin Chocolate Chip Overnight Oats appeared first on Art From My Table.

It’s high in protein, thank you Greek yogurt, and plenty sweet but without refined sugar. The energizing oats and chia seeds will keep you satisfied until your next meal.

Your tastebuds might think you’re eating dessert, and that’s just fine, we don’t have to tell. I’m also a huge fan of these because you can make them ahead and have your breakfast meal prep done for the week! Win!!

What are overnight oats?

Basically it’s a no cook method for eating oatmeal. Instead of cooking it on the stove with water, you soak the oats in milk. The soaking process allows the oats to absorb the liquid, making them soft enough to eat without cooking. They really only need a couple hours in the fridge, but overnight is ideal.

How to make overnight oats

My basic overnight oats recipe is just a few simple ingredients:

• old fashioned rolled oats
• almond milk
• plain, nonfat, Greek yogurt
• chia seeds
• honey, maple syrup, or sweetener of choice. I usually use a stevia based sweetener, such as Truvia.

Once you have your base, the flavor combinations are endless! My very first one was Blueberry Maple Refrigerator Oats. I’ve made several since then, Toasted Coconut overnight oats are among my top favorites, along with Pumpkin Chocolate Chip Overnight Oats.

These are super easy to make because you really just put all your ingredients in a jar, bowl, or other container and mix it up. Cover it, and put them in the fridge. That’s it!

I like to add a little extra fruit or nuts to the top just before eating it. A little extra goodness, plus it just looks pretty.

Do you eat overnight oats hot or cold?

Typically, they are eaten cold, but if you prefer them hot, you can prepare them as directed and warm them up before eating.

How long will carrot cake overnight oats last in the fridge?

Usually, any overnight oats recipe will stay good in the fridge for up to five days. Make sure you have it in an air tight container.

Overnight Oats for a crowd

When I’m making these for myself, I like to do one jar at a time. I’ll put all my base ingredients into the jars and then just add different toppings so I have a new flavor each day.

The thing is, my kids see me making this and guess what? They want it too! So, I’ve found that making a large batch of it in a bowl is easier.

I did that in my Peanut Butter Apple Overnight Oats recipe. Once it’s all mixed, I’ll portion it to individual sizes in 8 ounce mason jars and cover it.

You could leave it all in the bowl and just scoop out a portion in the morning and add some extra toppings. But for quick and easy, pre-portioning works like a charm!

To calculate your ingredients, just multiply the measurement by however many people you’re serving.

Variations for Carrot Cake Overnight Oats

• you can use grated apple instead of chopped pineapple.
• add some raisins if that’s your jam.
• use walnuts instead of pecans

More healthy overnight oats:

• Raspberry Vanilla
• Pineapple
• Chunky Monkey

Carrot Cake Overnight Oats

Do you like this recipe? Please give it a five star rating and leave a comment. Also, I love to see what’s on your table, so tag me on Instagram @artfrommytable or #artfrommytable. when you make one of our recipes!

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Carrot Cake Overnight Oats

All the flavors of yummy carrot cake in a healthy oatmeal breakfast version. Protein, fruit, vegetables and loads of flavor!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

resting time 2 hours hours

Total Time 5 minutes minutes

Servings 1

Calories 278kcal

Author Chellie Schmitz

Ingredients

• 1/4 cup rolled oats
• 1/3 cup almond milk unsweetened
• 1/4 cup greek yogurt plain non fat
• 1 tsp honey
• 1 tsp chia seeds
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp vanilla extract
• 1 tbsp carrots finely grated
• 1 tbsp pineapple finely chopped
• 1 tbsp pecans chopped
• 1 tbsp coconut chips or shredded unsweetened coconut

Get Recipe Ingredients

Instructions

• Place oats, milk, yogurt, honey, chia seeds, cinnamon, nutmeg, and vanilla extract in a jar or other container. Cover and shake well, or stir until all ingredients are well combined.
• Add carrots, pineapple, pecans and coconut chips. Stir again. Cover and place in the refrigerator overnight. 
• Add additional carrots, pineapple, coconut, and nuts as a topping (optional).

Notes

To make for a crowd:

Calculate the measurements by multiplying by how many servings you’d like. Mix everything in a large bowl and then divide into individual portions.

Nutrition

Calories: 278kcal | Carbohydrates: 29g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 140mg | Potassium: 232mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2505IU | Vitamin C: 7.9mg | Calcium: 191mg | Iron: 1.4mg

The post Carrot Cake Overnight Oats appeared first on Art From My Table.

This post may contain affiliate links.

Cookies for Breakfast?

Why yes! I don’t mind if I do!

These are a staple around here. And who doesn’t like cookies for breakfast?? This is a cookie you can feel good about eating. For a seasonal touch try the pumpkin version.  These breakfast cookies are gluten free, sugar free and egg free if anyone cares. If you leave the chocolate chips out, its dairy free too! You could always substitute a dairy free chocolate.

We love taking sweets and changing them into a healthier version. Check out this Breakfast Banana Split, or Chia Breakfast Pudding!

How to make Breakfast cookies

I love this recipe because it super easy and doesn’t take a lot of time to put together. If you got up a little bit earlier, you could whip this together.

We also eat them as a healthy snack, and I’ve even made them ahead and enjoyed the next day. They are best when they’re warm though.

Step One: Gather your ingredients, mash up the bananas, and warm the coconut oil

Step Two: Stir it all together. Really, just throw it all in a big bowl and stir so everything is mixed well.

Step Three: Roll and bake! Take a small handful and roll the “dough” into a ball, place it on your baking sheet and just flatten a touch. They go in a 350 degree oven for 15 minutes.

Notes about breakfast cookies

Another reason I love this recipe is because it’s so adaptable. If you don’t have the specific ingredients you can easily change it up.

• Don’t have 3 bananas? Use two.
• Don’t have coconut oil? Use Olive Oil or Avocado oil. I’ve had to make adjustments sometimes, and they always turn out.
• Ovens do vary, mine always go for 15 minutes and they are perfectly golden on the bottom. But you may need a little more or less time
• Try some different add ins, like dried cherries or dried cranberries or dried apples.
• If you don’t have almond meal, you can grind up whole almonds in a blender or food processor until they are closer to an almond meal texture. Some chunks are okay, but mostly ground.

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

These Healthy Breakfast Cookies are adapted from Bread & Wine by Shauna Niequist.

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Breakfast Cookies

A healthy cookie you can eat for breakfast! Made with whole grains and no sugar!

Course Breakfast, healthy breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 229kcal

Author Chellie Schmitz

Ingredients

• 3 ripe bananas mashed (about 1 1/2 cups)
• 1/4 cup coconut oil you want it liquid, so warm it if you need to
• 1 tsp vanilla
• 2 cups rolled oats
• 2/3 cup almond meal
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 tsp baking powder
• 2/3 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/4 cup chocolate chips

Get Recipe Ingredients

Instructions

• In a large bowl, mash the bananas.
• Add coconut oil and vanilla and stir.
• Add the remaining ingredients and stir to combine.
• Form the dough into 12 balls on a parchment lined baking sheet and flatten them a little bit.
• Bake at 350 for 14-16 minutes.

Nutrition

Calories: 229kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 114mg | Potassium: 234mg | Fiber: 3g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 2.6mg | Calcium: 51mg | Iron: 1.2mg

The post Breakfast Cookies appeared first on Art From My Table.

Enjoy this creamy Greek Yogurt Chia Pudding with pomegranates and fresh berries whether you’re lingering with your coffee or speeding out the door. This is one breakfast you won’t want to live without!

Happy New Year! It’s that time again, time for organization and routines. Is it just me? I didn’t think so. 😉

We’ve been indulging and celebrating over the past month, and now it’s time to get back on track. For some that’s health goals, for some it’s eating habits, for others it’s organizing the home.

It just seems like December and all the ‘out of routine’ festivities brings us to a different pace of life. And now that’s it’s January–new year– it’s time to get re-focused.

You know what really sets the tone for me?

Morning routines.

Getting started first thing with a ritual that sets the pace of the day. I’m more productive, and less likely to get off track. So, being a foodie and all, it would be breakfast and coffee. 🙂 My new favorite?

Yup! Greek Yogurt Chia Pudding. You saw that coming didn’t ya. 😉 Don’t worry Berry Smoothie and Quinoa Breakfast Bowls, you are not forgotten! But today, we’re having pudding.

This Greek Yogurt Chia Pudding with delicious coffee is my go-to for breakfast. It’s filling and tasty and keeps me satisfied until lunch.

I love the make ahead option, that way I can be prepared for the week ahead. I just have to hide them from my children. 😀  Kidding! Kidding!

Fun Facts about the Ingredients~

Dannon Oikos Triple Zero Greek Yogurt~

I’m LOVING Dannon Oikos Triple Zero Greek Yogurt for all it is, and all it isn’t! Thick, creamy, flavorful.

• 0 sugar
• 0 artificial sweetnener
• 0 fat
• 15 grams of protein

I used Mixed Berry for the Greek yogurt chia pudding, but try strawberry or vanilla too.

Chia Seeds~

• good source of Omega-3 fatty acids
• fiber
• anti-oxidants
• calcium
• protein

Pomegranates & Fresh Berries~

• good source of vitamins, especially A, C, and E
• pomegranates have 3x the antioxidants of wine and green tea. (who knew?)
• great source of fiber

belVita Breakfast Biscuits~

• part of a balanced breakfast
• serving of low fat dairy and fruit
• 4 hours nutritious steady energy

I crumbled up some of the belVita breakfast biscuits on top for some crunch and texture, you could also dip it in the pudding, or just eat them together. They’re SO tasty!

Coffee

Don’t forget the coffee! A very important part of the day–am I right? 😉 Where are my fellow coffee lovers? I’m loving the Silk Creamers to give me just the perfect cup! I have Vanilla, Caramel, and Hazelnut and don’t ask me to pick a favorite. I just can’t!

You can grab all the ingredients for this recipe at your local Kroger store.

Variations for Greek Yogurt Chia Pudding

• Use Vanilla, Strawberry, (or any of the flavors) in place of the Mixed Berry yogurt
• Change up the fruit. How about oranges, pineapple or mango?
• Add more mix ins, such as sunflower seeds, pumpkin seeds or walnuts
• Add shredded coconut
• Use blueberry belVita biscuits instead of Cinnamon Brown Sugar, or one of their many other flavors.
• Don’t have time to make ahead? Grab coffee with your favorite flavor of Silk Creamer, an Oikos yogurt, and belVita breakfast biscuits for a quick tasty option at the last minute.

The possibilities are endless! So how about you? What’s on your new January routine? And how will you set the pace of the day?

More Tasty Breakfast Ideas

• Breakfast Cookies
• Quinoa & Fruit Breakfast Bowls
• Energizing Toast Toppers
• Carrot Cake Overnight Oats

P.S. I would love to connect with you! Leave me a comment and follow me on Facebook, Twitter, Instagram and Pinterest.

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Chia Breakfast Pudding

A tasty parfait made with chia seeds, greek yogurt, fresh fruit and breakfast biscuits. Pair with some coffee and you’re off to a great start!

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

resting time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4 people

Calories 48kcal

Author Chellie Schmitz

Equipment

• glass jars or containers to hold the pudding

Ingredients

• 2 5.3 oz Greek Yogurt Oikos Triple Zero
• 2 tablespoons chia seeds
• 1/4 cup Silk Almond milk
• aril (seeds) from 1 pomegranate
• 1/4 cup blackberries
• 1/4 cup blueberries
• 1/4 cup strawberries
• 1/4 cup raspberries
• 1 1.7 oz pkg. belVita breakfast biscuits broken in pieces or crumbled (optional)

Get Recipe Ingredients

Instructions

• Whisk together yogurt, chia seeds and milk until well combined.
• Distribute yogurt mixture evenly into jars or serving containers.
• Top each chia pudding with pomegranate arils, blackberries, blueberries, raspberries and strawberries. Let sit in the refrigerator for 6 hours or overnight.
• Just before serving, add crumbled belVita breakfast biscuits to the top, enjoy! 

Notes

For ultimate results, let the pudding stand in the fridge for 6-12 hours, or overnight. If you don’t have time for that, eliminate the milk, and eat right away. The chia seeds won’t be as soft, but you’ll get a little crunch which is still delicious. The longer the chia seeds sit, the softer they become. 

Nutrition

Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 0.03mg | Sodium: 22mg | Potassium: 72mg | Fiber: 3g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg

The post Chia Breakfast Pudding appeared first on Art From My Table.

Eggnog French Toast ~enjoy the warm flavors of egg nog in the form of delicious french toast, topped with cranberry syrup.

Eggnog French Toast

This time of year, I’m crazy for cranberries and eggnog. Why not try them out together? This would be a perfect Christmas morning breakfast. Let me introduce you to Eggnog French Toast with Cranberry Syrup!

I never realized how easy it is to make different sauces from scratch until I tried my hand at jellied cranberry sauce. That inspired me to try more. 

This syrup is super easy to make. All you do is combine your cranberries with some real maple syrup and warm it up. If you want to, you can add a little cornstarch slurry to thicken it, totally preference.

Jam jars are the perfect way to store the syrup, um, if you have any extra. 😉  Better make a double batch because it’s good on pomegranate ice cream too!

Tips & Tricks~

• Use nice thick slices of bread. You want a little chewy crust and a soft inside.
• Soak those slices well! Really give the mixture a chance to soak in.
• The secret to perfectly cooked French Toast is using a good amount of fat. Butter makes everything better. That’s what the experts say. Just make sure the bottom of the pan is more than covered. We’re not deep frying here, but definitely pan frying.

Variation~

• Turn this Eggnog French Toast into a make-ahead casserole! Just layer the bread in a 9×13 and pour the eggnog mixture over the top. Make sure it’s all covered well. You may need extra for this version because the bread will have more time to soak it up.
• Let it sit in the fridge overnight, then bake it up the next morning. Drizzle with Syrup after baking.

This is so good, your mouth will be dancing my friends!

If you’re crazy for eggnog like I am, you’ll love this Eggnog Dip, and check out this stunning Eggnog Pound Cake.

Do you have a favorite Christmas Breakfast or tradition? I would love to hear from you in the comments below!

Looking for more delectable dishes?

Vanilla Fig Smoothie

Pomegranate Ice Cream

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Egg Nog French Toast with Cranberry Syrup

Warm flavors of egg nog like vanilla, cinnamon and nutmeg surrounding thick slices of french toast, topped with cranberry maple syrup.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 209kcal

Author Chellie Schmitz

Ingredients

• 1 cup of fresh cranberries rinsed
• 1/4 cup water
• 1/4 cup 100% pure maple syrup
• 1 loaf of thickly sliced bread
• 6 eggs
• 1/2 cup eggnog
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4-1/2 cup butter

Get Recipe Ingredients

Instructions

• Place cranberries, water and syrup in a small sauce pan and heat until cranberries ‘pop’ and are softened.
• optional: add cornstarch slurry to thicken.
• Keep warm until ready to use.
• Whisk 6 eggs, eggnog, vanilla, cinnamon and nutmeg in a shallow bowl.
• Heat butter in a frying pan on medium heat.
• Working in batches, place the bread in the eggnog mixture and coat both sides well.
• Cook for 2-3 minutes per side until golden brown.
• Serve immediately topped with Cranberry Syrup

Make ahead variation

• Make sauce and reserve until serving.
• Place bread slices in a greased 9×13 inch pan.
• Pour eggnog mixture over the top, cover and refrigerate overnight.
• Bake at 375 for 30 minutes or until golden brown.
• Top with warmed cranberry sauce.

Notes

To freeze:
Prepare according to the Make-ahead variation but don’t cook it. Cover and freeze. Thaw in the refrigerator before cooking.

Nutrition

Calories: 209kcal | Carbohydrates: 16g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 197mg | Sodium: 168mg | Potassium: 148mg | Fiber: 1g | Sugar: 11g | Vitamin A: 528IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg

The post Eggnog French Toast with Cranberry Syrup appeared first on Art From My Table.

Get a healthy and tasty start to your morning with these energy boosting breakfast toast ideas. They’ll leave you feeling satisfied and energized.

Do you ever get stuck in a ‘not so great for you’ eating habit? It’s like the more junk I put in my body, the more junk I want.

It’s true! It was my birthday last week, and 3 of my 4 kids bought me chocolate. (I know, I’m so blessed!) The good kind, the dark kind. And I’m having a hard time NOT eating it all at once!

But just because it’s dark chocolate and has some benefits doesn’t mean I should eat it all the time. The more I eat, the more I crave. That’s the problem with sugar.

Good News! I find the opposite is just as true. The more healthy stuff I put in my body, the more healthy stuff it craves.

The holidays brings loads of extra treats and things that aren’t exactly healthy. And don’t get me wrong, I believe in indulgences. Have you seen these brownies? Or these super chocolatey cupcakes (they have a secret ingredient to deepen the flavor)?

As we enter all the holiday season’s eatings, let’s keep things in balance. I find that if I start my day with a healthy breakfast I’m more apt to keep on eating healthy the rest of the day.

Eggs are probably my number one go-to for breakfast. I love mini Frittatas, which you can make ahead, and these quinoa breakfast bowls.

But sometimes, when you’re on the go, you don’t exactly want to break out the cooking utensils.

Enter Breakfast Toast Ideas

Breakfast Toast Ideas

These better than Jelly toast toppings will get you energized, plus they’re quick and easy to prepare.

Tips for Breakfast Toast Ideas

• Choose a hearty whole grain bread
• Include protein
• Go lighter on the fats

If you like low carb eating, My favorite bread is Trader Joes 7 grain sprouted. It has just 9 net carbs per slice. (It used to be 4–TJ’s, why’d you change??) I typically stock up and store it in my freezer.

Here’s 4 Breakfast Toast Ideas to get you rolling. What combinations can you come up with ?

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Blueberry Almond Breakfast Toast

Start your day off right with protein packed almond butter and anti-oxidant blueberries on whole grains.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 person

Calories 229kcal

Author Chellie Schmitz

Ingredients

• 1 slice whole grain toast
• 2 tsp almond butter
• 1-2 tbsp blueberries
• 1 tsp shredded unsweetened coconut
• 1 tablespoon almonds

Get Recipe Ingredients

Instructions

• Spread almond butter on toast.
• Top with blueberries, coconut, and almonds. Enjoy!

Nutrition

Calories: 229kcal | Carbohydrates: 18g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Sodium: 114mg | Potassium: 214mg | Fiber: 5g | Sugar: 4g | Vitamin C: 1.4mg | Calcium: 91mg | Iron: 1.4mg

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Raspberry Peach Breakfast Toast

Perfectly Peachy! Start your day with protein packed yogurt and fresh fruit on whole grains. A touch of honey to sweeten it up.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 person

Calories 144kcal

Author Chellie Schmitz

Ingredients

• 1 slice whole grain toast
• 1/4 cup plain non-fat yogurt
• 1/4 cup peaches about 1/4 peach, sliced
• 2 tablespoons raspberries
• 1/2 tsp honey for drizzling

Get Recipe Ingredients

Instructions

• spread yogurt on toast.
• Top with a drizzle of honey, fresh raspberries and peach slices. Enjoy.

Nutrition

Calories: 144kcal | Carbohydrates: 26g | Protein: 7g | Fat: 1g | Cholesterol: 1mg | Sodium: 159mg | Potassium: 343mg | Fiber: 4g | Sugar: 13g | Vitamin A: 125IU | Vitamin C: 10.3mg | Calcium: 152mg | Iron: 0.9mg

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Strawberry Avocado Breakfast Toast

Start your day with a burst of cheesy goodness, cream cheese, fresh avocado and strawberries.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 person

Calories 237kcal

Author Chellie Schmitz

Ingredients

• 1 slice whole grain toast
• 2 tbsp cream cheese
• 1/4 cup avocado sliced
• 2 tablespoons strawberries sliced

Get Recipe Ingredients

Instructions

• Spread cream cheese on toast.
• Top with Avocado slices and sliced strawberries. Enjoy

Nutrition

Calories: 237kcal | Carbohydrates: 18g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 208mg | Potassium: 336mg | Fiber: 5g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 21.1mg | Calcium: 58mg | Iron: 0.9mg

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Oatmeal Cookie Breakfast Toast

A cookie-like breakfast but good for you! Get your grains and treat yourself a bit.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 person

Calories 235kcal

Author Chellie Schmitz

Ingredients

• 1 slice whole grain toast
• 2 tsp peanut butter
• 1 tbsp rolled oats
• 2 tsp chocolate chips

Get Recipe Ingredients

Instructions

• Spread peanut butter on toast
• Top with rolled oats and chocolate chips. Enjoy.

Nutrition

Calories: 235kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 192mg | Potassium: 173mg | Fiber: 3g | Sugar: 9g | Calcium: 41mg | Iron: 1.2mg

For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

The post 4 Toast Toppers to Brighten Your Morning appeared first on Art From My Table.

I grew up eating cereal. My kids eat cereal. Cereal is super convenient and easy and even a kindergartner can make their own breakfast.

But I have to say, as an adult, while it tastes good, I don’t find much nutrition in the ones that are out there. And, if they look like they have nutrition, they’re also loaded with sugar.

So, sugar = not good for you, and cereal, it just doesn’t stay with me. I’m hungry an hour later. Enter Quinoa and fruit breakfast bowls. If you’re looking for a more savory option, try these quinoa breakfast bowls.

Quinoa and Fruit Breakfast Bowls

Quinoa, pronounced keen-wha, is a whole grain seed that is rich in amino acids, which makes it a great source of protein. Some people would say it’s a bit like brown rice crossed with oatmeal.

I just say it’s yum. 😀 It has a nutty flavor to it, and the texture is like a smaller version of rice. I love the nutty flavor mixed with the sweetness of the fruit.

Quinoa is super versatile. I’ve had it in muffins, try these! It’s a great substitute for rice or couscous.

I like to make the quinoa ahead of time, which takes maybe 15 minutes total, and then it’s just as easy of a breakfast to put together as cereal, or any other quick breakfast.

Add a splash of milk or your favorite milk alternative, and you have yourself a breakfast that tastes good, is good for you, and ready in minutes.

Your welcome.

Other Fruit combinations for Quinoa and Fruit Breakfast Bowls:

• strawberries & bananas
• blueberries & raspberries
• peaches & cherries
• pineapple & mango (add some coconut too)
• oranges & kiwi
• pears & dried cranberries
• apples & grapes (or raisins, add some cinnamon)

Other ways to enjoy quinoa:

• chicken burrito bowl
• Korean beef bowl
• mason jar salads 
• broccoli cheese bites

I admit the idea that eating quinoa in the morning was a new idea. But now I’m in love with these quinoa and fruit breakfast bowls! Let me know how you like it!

Blessings,

Chellie

P.S. For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

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Quinoa and Fruit Breakfast Bowls

The nutty taste of quinoa is the perfect compliment to the sweetness of the fruit. 

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 221kcal

Author Chellie Schmitz

Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup blueberries
• 1/2 cup sliced peaches
• 1/2 cup Almond Milk
• 1 tsp honey

Get Recipe Ingredients

Instructions

• Place all ingredients in a bowl, enjoy

Notes

Use any combination of fruit.

Milk, or any milk alternative can be substituted for the Almond milk.

Nutrition

Calories: 221kcal | Carbohydrates: 44g | Protein: 5g | Fat: 3g | Sodium: 170mg | Potassium: 362mg | Fiber: 5g | Sugar: 20g | Vitamin A: 250IU | Vitamin C: 12.3mg | Calcium: 166mg | Iron: 1.8mg

The post Quinoa and Fruit Breakfast Bowls appeared first on Art From My Table.

These Breakfast Granola Cups are perfect for holding your fruit and yogurt. But don’t stop at breakfast, they make a great snack or even dessert!

This post is sponsored by Produce For Kids

School is back in full swing! The end of summer was a bit of a whirl wind. We had an awesome family vacation.

Upon returning, my dad was quite ill, in and out of the hospital for a couple weeks. All of a sudden things went really down hill for him and he passed away. 🙁

So we jumped into full gear, like you need to, had the visitation and funeral and are now dealing with the aftermath.

I have a lot of emotions and thoughts rolling around, and hope to share them when they get organized in my head. For now, I rejoice that he’s with my mom in heaven, yet, he will be greatly missed.

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I always say “Food is my love language”. I think there’s no better thing than getting into the kitchen and creating something delicious to soothe your soul. Whether your celebrating or mourning or just plain hungry, food can do wonders. 🙂

• Celebrating a special day or season? This Maple Apple Crisp is incredible.
• Need chocolate? Brownies are always a winner.
• Healthy Comfort Food? Turkey Chili to the rescue!
• Healthy treat? Frozen Yogurt Bark for the win.

So one day last week, I brought one of my daughters to Meijer with me. As we head into the produce department, there was a display with tear off recipes on it from Produce For Kids. It caught her eye immediately and she gravitated towards it.

“Look Mom! There’s recipes, can I take one?” I could tell she was having a hard time deciding. I know she wanted them all, but was also thinking– I shouldn’t take them all, that would be greedy. Of course, they’re meant to be taken.

We  added the ingredients to our grocery list so we could make a couple recipes that week. These Breakfast Granola Cups was the first one we made. It’s so easy, she could make it herself, and did most of it on her own.

We enjoyed some of them right away, and the rest as breakfast the next day. Check out more great healthy kid-focused recipes here. 

Speaking of grocery shopping… you guys! I broke down and tried Shipt. Ya know, the delivery service? You put your order in, and it’s delivered. It’s GLORIOUS! (just imagine me saying that in a sing-song voice). I’ve been wanting to try it for months. Don’t know why I didn’t do it sooner.

Ready to get cooking?

Notes for Breakfast Granola Cups ~

• You can make your own vanilla yogurt by adding vanilla extract and some honey to plain Greek Yogurt.
• Omit the vanilla yogurt, and use plain with a squirt of fresh squeezed lemon juice and honey.
• Try pumpkin puree’ in place of mashed banana for a taste of fall
• I use this muffin pan and the perforated baking sheet, so there’s no need for cooking spray. Also the food is effortless to get out and it’s super easy clean up.

Additional Topping Ideas~

• Blueberries and peaches
• sliced bananas and peanuts
• blackberries
• strawberries and cantaloupe
• Pineapple and coconut
• apples and caramel sauce
• strawberries and shaved chocolate

More Kid-Friendly Recipes

• Grape Crostini
• Strawberry Pineapple Smoothie
• Melon Strawberry Bruschetta
• Avocado BLT’s

This recipe was first posted on Produce For Kids. I adapted it ever so slightly.

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Coconut Granola Fruit Cups

These Breakfast Granola Cups are perfect for holding your fruit and yogurt. But don’t stop at breakfast, they make a great snack or even dessert!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12

Calories 94kcal

Author Chellie Schmitz

Ingredients

• 1 medium banana, mashed
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1 1/2 cups rolled oats
• 1/4 cup coconut flakes
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup vanilla Greek yogurt
• 1 cup California Peaches, diced
• 1/2 cup well-Pict® strawberries, diced
• 1/2 cup Well-Pict® Raspberries, diced

Get Recipe Ingredients

Instructions

• Preheat oven to 330° F. Spray 12 cup muffin tin with nonstick cooking spray (see note) and set aside.
• Mix banana, honey, and vanilla extract in large bowl. Add oats, coconut, cinnamon and salt. Mix well. 
• Portion mixture into prepared muffi cups, pressing up the sides with a spoon to form a bowl.
• Bake 12 minutes, or until browned. Remove from oven and let cool 20 minutes before removing from muffin tin.
• Fill granola cups with yogurt and top with peaches, strawberries and raspberries.

Notes

I use this silicone muffin pan and the perforated tray, so there is no need to ‘prepare’ it with cooking spray. Food pops out easily and it’s a breeze to clean up!

Nutrition

Calories: 94kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 139mg | Fiber: 2g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 6.5mg | Calcium: 9mg | Iron: 0.6mg

For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

Enjoy these fabulous Breakfast Granola Cups! If you make them, tag me! @artfrommytable.

~Chellie

The post Coconut Granola Fruit Cups appeared first on Art From My Table.

I’m honored to partner with Milk Means More to bring you this fabulous recipe. As always, all opinions are my own.

We have pancakes almost every weekend. I love to amp them up a little bit with some added protein. Of course, they already have milk in them, but for a little extra, we put some cream cheese right in the batter. The kids don’t really care about extra protein, to them these are just extra yummy.

Speaking of extra yummy, don’t miss these Ricotta Pancakes with lemon and blueberries or these Chocolate Pancakes With Nutella (talk about indulgent!).

Top the Cheesecake Pancakes off with some homemade strawberry sauce, who needs syrup when you have this? Another option in place of strawberries is this divine Easy Cherry Compote Recipe. Only 20 minutes to make!

Food has a way of emotionally connecting you to memories, kind of like music. I hear songs from my days in high school, and I can remember exactly where I was, and what I was doing, sometimes even what I was wearing. Do you know what I mean? Every time we eat these Strawberry Cheesecake Pancakes, we’ll remember our visit to the Dairy Farm. More on that below.

Ingredients & Notes

Here’s what you need to make this recipe with a few notes on and substitutions.

• Strawberries– In the summer fresh picked are my favorite, or from your local farmer’s market. Frozen strawberries work just fine as well since you are going to cook them down.
• Lemon– adds a bit of tang but also helps the berries from turning an off color. If you don’t have lemon, just skip it.
• Sugar– I just use plain white sugar in both the sauce and the pancakes. You can substitute Sugar in the Raw or Pure Cane Sugar for a bit less processed.
• Flour– I prefer Unbleached flour, any all purpose will do.
• Baking powder– I prefer one without aluminum, but either works.
• Salt
• Eggs
• Milk– Whole milk will make the most indulgent, but I’ve made it with Skim and 2% as well. You can also sub any nut milk you prefer.
• Cream Cheese– again, full fat really yields the best flavor and texture, but I have made these withe the 1/3rd less fat variety and they turn out fine.

How To Make Strawberry Cheesecake Pancakes

1. Make the sauce by combining the strawberries, lemon juice and sugar in a sauce pan and heat until cooked down, then gently mash the berries. Keep the sauce warm.
2. Combine the dry ingredients in a bowl and set aside. In another bowl, combine the eggs and milk whisk together.
3. Add the cream cheese breaking it into small chunks. Using a hand mixer (or stand mixer) gently beat to blend in the cream cheese. A few chunks are ok!
4. Add the wet mixture to the dry mixture and gently stir just until combined.
5. Preheat a griddle or large frying pan. Pour 1/4 cup batter in the hot pan. Once the edges are dry, flip them over to cook the other side
6. Serve immediately topped with Strawberry Sauce.

If you love Strawberry Cheesecake flavors, be sure to try Lightened up Cheesecake, and Strawberry Cheesecake Smoothie! If you’re a little short on time, check out these Sheet Pan Pancakes from mix, perfect for a crowd!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Strawberry Cheesecake Pancakes

Light & fluffy pancakes filled with cream cheese and made with home made strawberry sauce.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 299kcal

Author Chellie Schmitz

Ingredients

Strawberry Sauce

• 1 lb fresh strawberries
• juice of 1 lemon
• 2 tbs sugar

Pancakes

• 2 cups unbleached, all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 2 eggs
• 1 1/2 cups milk
• 6 oz cream cheese, softened

Get Recipe Ingredients

Instructions

• Place the strawberries in a medium sized pan with lemon juice and sugar. Cook over medium low heat until strawberries cook down and thicken, about 20 minutes. Mash them with the  back of a spoon or potato masher for a smoother sauce.  Set aside and keep warm. 
• Combine flour, baking powder, salt, and sugar.
• In a separate bowl, whisk together eggs and milk.  Add the cream cheese in, breaking into pieces. Using a hand mixer, gently blend in the cream cheese. You will have some small chunks of cheese that don’t get blended, that is good. 
• Add the wet mixture to the dry mixture and gently stir just until combined. 
• Preheat a griddle or nonstick pan. Place batter by the 1/4 cup full in the hot pan. Once the edges are dry and there are bubbles in the top of the pancakes, flip them over. Cook 1-2 minutes more.
• Serve warm topped with strawberry sauce.

Notes

The strawberry sauce will thicken the longer it cooks. You can add more sugar if you like your syrup sweeter. When fresh strawberries are in season, it doesn’t need much sweetener.

 

If the pancake batter is too thick, you can thin it out with more milk, usually 1/4-1/2 cup will do it.  This is a matter of preference.

Nutrition

Calories: 299kcal | Carbohydrates: 49g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 376mg | Potassium: 514mg | Fiber: 2g | Sugar: 14g | Vitamin A: 370IU | Vitamin C: 44.5mg | Calcium: 215mg | Iron: 2.7mg

This past weekend we were invited to Breakfast On The Farm, 

Have you been on a dairy farm tour? I’ve been on a couple, but each time I go, I learn something new. It was so much fun to do this as a family. We were able to meet the family behind the dairy farm, ask them any questions we wanted along with touring the entire farm. Oh, and they served us breakfast!

We learned about all the people it takes to run a dairy farm, (a lot!!) we saw the cows, where they live, how they keep their ‘houses’ clean, learned about what they eat (they are very healthy!), saw the milking parlor, and how the milk gets from the cow to your grocery store in just 48 hours. It’s really quite fascinating.

One of the things I intentionally work on with my kids is to cultivate a love for learning. And I was able to see that in action as one question led to another and another and so on. They were so intrigued by the care of the animals and where their milk comes from. I love that they love to know about their food.

The thing that impressed me the most though, is the passion the farmers have for their animals and our food. They truly and genuinely care about OUR food and make sure they are doing the very best for the cows to produce the very best so we can then eat and cook with the very best dairy.

For more dairy facts visit Milk Means More.

Stay up to date and find more recipes on Milk Means More social media channels:

• Facebook
• Twitter
• Instagram
• You Tube
• Pinterest

The post Strawberry Cheesecake Pancakes appeared first on Art From My Table.

Best Overnight Oats Recipe

Overnight oats is one of our favorite summer breakfasts. And summer is approaching… it feels ever so slowly, but it is coming! Summer is my most favorite season. I’m a warm weather person. I can handle the heat, it doesn’t bother me. Bring on the sunshine!

I love the pace of summer. Things slow down. No lessons, no school, loads of playing outside and exploring, reading by the pool, trips to the beach… {sigh} it can’t come quick enough for me. What’s your favorite season?

Overnight oats are super easy to make,  you can make just one, or one for each person in the family, or, make up five or six and breakfast is set for the week. They keep just fine in the fridge. They also work very well for a breakfast on the go.

The best overnight oats recipe is also wonderfully good for you! I kind of feel like I’m eating a treat with some of these recipes, but it’s guilt free and I know my body is getting the protein and fiber and all the other nutrients it needs. Isn’t it great when nutrition tastes good?

If you want something a bit more indulgent, try Cookies And Cream Overnight Oats.

Recipe Notes~

1. I prefer to use non-fat plain Greek yogurt and sweeten with honey, maple syrup, or stevia, but any yogurt will do. Vanilla is de-lish!
2. When making a big batch, I mix all the ingredients in a large bowl and then place it into the jars, but if you’re just making a few, making it right in the jars is great.
3. Kids love to make this too, so give them each a jar and they can make their own breakfast
4. Any type of milk works well~ cow’s milk, almond milk, cashew milk, coconut milk.
5. Always make these the day before you’ll eat them for best results. And you’ll be so glad to wake up to breakfast ready!

Nothing like cool creamy oats and fruit on a hot summer’s morning! Ready to make them?

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Toasted Coconut Overnight Oats

Creamy oats, drenched in yogurt and coconut milk with a touch of honey, topped with toasted coconut. 

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

resting time 12 hours hours

Total Time 5 minutes minutes

Servings 1

Calories 228kcal

Author Chellie Schmitz

Equipment

• mason jars, or containers with lids

Ingredients

• 1/4 cup old fashioned rolled oats
• 1/3 cup Almond Milk
• 1 scoop 100% whey protein isolate
• stevia, to taste I like one packet of truvia
• 1/4 cup plain nonfat Greek yogurt
• 1/2 Tbsp chia seeds
• 1/8 tsp coconut extract
• 2 tbsp toasted coconut plus more for garnish

Get Recipe Ingredients

Instructions

• Place ingredients in a pint sized mason jar or other container.
• Cover and shake well, place in the refrigerator overnight.
• Garnish with additional toasted coconut if desired.

Notes

To toast coconut:  Preheat oven to 300. Place unsweetened shredded coconut, or coconut chips on a baking sheet. Place in the oven for about 2-3 minutes.  Watch it and check often, tossing once.  

Nutrition

Calories: 228kcal | Carbohydrates: 21g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 3mg | Sodium: 137mg | Potassium: 128mg | Fiber: 6g | Sugar: 3g | Calcium: 215mg | Iron: 2mg

For more recipe inspiration, follow me on Pinterest and Facebook!

The post Toasted Coconut Overnight Oats appeared first on Art From My Table.

For a long time, Saturdays were pancake mornings at our house, and Sundays were Baked oatmeal days. Somehow this just became tradition for us. We looked forward to those breakfasts each and every week.

Then last year, my husband and I began eating more of a low carb lifestyle. If you would’ve told me I’d be giving up bread, I would’ve told you that you’re crazy. I <3 my carbs! But my waistline didn’t, if you know what I mean. So good-bye Saturday morning pancakes. 🙁

Eating low carb was difficult at first. And since then, I’ve found alternatives for some of my favorites (like bread). The thing is, I feel so much better! If you’re looking for low carb recipes, I know you’ll really like this one.

Another perk to this recipe is it’s all mixed in the blender. Super easy, dump, blend and pour! Less mess, less to clean. Bonus~ they’re protein packed!

Low Carb Ricotta Pancakes

These low carb ricotta pancakes gave me my weekend tradition back. We can all enjoy pancakes again. For Sundays, we’ve added to our tradition. Sometimes I just swap out a few ingredients in the baked oatmeal, and other times we eat this breakfast cake, which is kind of like a giant pancake baked in the oven.

Success Tips~

• Be patient: Make sure you have bubbles forming in the center and the edges of the pancakes are dry before flipping them
• Be gentle:  slide the spatula  around all the edges to loosen it a bit before you flip it.
• Turn down the heat: Once the pan is good and hot, turn down the heat to prevent them from browning too much.
• Coconut oil spray: If you’re using a non-stick pan, you shouldn’t need any oil, however if not, I recommend coconut oil spray to keep these low fat and from getting greasy.

Variations~

• You can substitute cottage cheese for the ricotta cheese.
• Swap lime juice and lime zest for the lemon.
• Use strawberries, raspberries, or blackberries instead of or in addition to the blueberries.
• Top with Greek Yogurt.

There’s so many ways to enjoy these low carb pancakes, do you have a favorite?

Looking for more tasty ways to start your day?

Green Shakshuka

Mini Frittatas 

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Low Carb Ricotta Pancakes {with lemon & blueberries}

These Low Carb Ricotta Pancakes will brighten your morning. They’re bursting with lemon flavor, crisp on the outside and almost custard-like on the inside.  

Course Breakfast

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5 people

Calories 186kcal

Author Chellie Schmitz

Ingredients

• lemon zest from 1 lemon
• 2 tbsp lemon juice from 1 lemon
• 1 cup rolled oats
• 1 cup low fat ricotta cheese
• 1 cup non fat plain Greek yogurt
• 1/3 cup egg whites
• 1/2 tsp baking soda
• 1 tbsp honey

Get Recipe Ingredients

Instructions

• Zest and juice the lemon and set aside
• Place the rolled oats in a blender and blend until ground like flour.
• Add ricotta, yogurt, egg whites, baking soda, honey, lemon juice and lemon zest. Blend until well mixed, scraping down the sides if needed.
• Heat a non-stick pan to medium. Pour batter into desired size pancakes.
• When the edges are dry and bubbles have formed in the center of the pancake, gently flip it over for another minute or two. Continue until all pancakes are made.
• Serve immediately topped with syrup or Greek yogurt and fresh berries. 

Notes

These are delicate pancakes, for best flipping, loosen all the edges, then flip. The first couple might be messy–you’re normal.

Nutrition

Calories: 186kcal | Carbohydrates: 19g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 233mg | Potassium: 146mg | Fiber: 1g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 2.3mg | Calcium: 195mg | Iron: 0.9mg

For more recipe inspiration, follow me on Pinterest and Facebook!

The post Low Carb Ricotta Pancakes {with lemon & blueberries} appeared first on Art From My Table.

Shak-ah-whatta?? What is Shakshuka anyway, besides super fun to say! Try saying it 5 times fast, really, it’s fun. 😉

Shakshuka is a middle eastern dish that consists of eggs poached in a tomato based sauce that also contains peppers and onions and usually some cumin. It’s absolutely delicious.

My husband actually made shakshuka for me, hmmm, maybe a couple of years ago now? I lose track of time, it just flies by ya know? Anyway, it was amazing, and even at that time, I thought… I need to make a green version of this, wouldn’t that be great?

So, here we are, only a couple years later and I finally got around to it. But, I have to say, it’s going to be a staple around here from now on! We love eggs in our family, and the all the herbs and veggies in this magic green sauce make it not only taste amazing, but, hey, it’s good for you!

Now, don’t let the fancy name Green Shakshuka scare you off. This is actually super easy and quick to make.

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I just take all the greens and garlic and nuts and blend them up in the food processor. Scrape down the sides once or twice, and that’s it. You literally have an amazing green sauce in seconds. This is pretty close to the food processor I use.  I’ve probably had it a good 8-10 years. So they probably make them even better now!

I know there’s a lot of great kitchen appliances and gadgets out there, but I just haven’t been able to get rid of my food processor yet. I still use it. It’s great for grating big batches of cheese, and… bars of soap. Yup, I use it to make my own laundry detergent.

But, I digress. So, this recipe is really easy, as I mentioned, and you can create different variations by adding other greens, such as spinach or kale. You could also use walnuts instead of pine nuts, and if you want to kick the heat up a bit, add some more jalapeno! Serve it on rice, or quinoa or toast. I’d love to hear how you adjust it to your taste.

Love eggs? Here’s another family fav!

Cheesy Baked Eggs

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Green Shakshuka

Perfectly cooked eggs nestled in a creamy magic green sauce made up of herbs and spices. Green Shakshuka is a hearty healthy meal anytime of the day!

Course Breakfast

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 388kcal

Author Chellie Schmitz

Equipment

• food processor

Ingredients

• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 10 sprigs fresh dill
• 3 cloves garlic, pressed
• 1/2 jalapeno, ribs and seeds removed
• 2 tbsp lime juice from half of a lime
• 1/4 cup olive oil
• 1 cup frozen peas, thawed
• 1/2 cup pine nuts
• 1/4 cup heavy cream
• 4-6 eggs

Get Recipe Ingredients

Instructions

• Place the parsley, cilantro, dill, garlic, jalapeno, lime juice, olive oil, peas, and pine nuts in a food processor.  Process until blended and the texture similar to pesto.
  
• Heat a skillet to medium.  Pour the green sauce in the pan and warm it for just a minute.  Add the cream and stir.
• Create little ‘holes’ where you want to place your eggs.  Gently crack them, cover the pan with the lid.
• Cook 3-5 minutes for a runny yolk and longer for a medium or hard cooked egg. 
• Serve over rice, toast, or even quinoa. 

Notes

You can substitute half and half, milk, or almond milk for the cream.

 

Nutrition

Calories: 388kcal | Carbohydrates: 11g | Protein: 11g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 184mg | Sodium: 80mg | Potassium: 359mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2126IU | Vitamin C: 39mg | Calcium: 70mg | Iron: 3mg

I would love to connect with you! Leave me a comment and follow me on Facebook, Twitter, Instagram and Pinterest. 

The post Green Shakshuka appeared first on Art From My Table.

Are you stumped for what to have for dinner? Does the same-old same-old just not appeal to you? Believe me, I can relate! If you’re craving something a little different, you are going to love these cheesy baked eggs in tomato cream sauce. You most likely have all the ingredients.

Cheesy Baked Eggs

Sometimes I’m in the mood for something a little different. This meal was perfectly satisfying. We ate this for dinner, but it could totally be a breakfast, brunch or lunch.

We often eat eggs for dinner. This Frittata recipe is one of our favorite, along with Eggs In Puff Pastry.

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I love a great ‘breakfast for dinner’ dinner, but I gotta say, this definitely did not feel like breakfast. Maybe because the breakfast for dinners we choose are not really along these lines. And include pancakes or French Toast  🙂

This recipe is adapted from Everyday Food Magazine. One of my all time favorite resources for recipe inspiration!

Secret Sauce

Okay, it’s not really a secret sauce. But do you know how easy it is to make sauce from scratch? Don’t let that whole ‘from scratch’ thing intimidate you. I love the simplicity of this but it’s full of flavor, and really I think more flavor than you can get from a  jar.

This sauce is super easy. Easy as sautéing some onions, adding a couple spices, tomatoes and cream. See? Not so difficult. 😉

Another ingredient that I think really boosts up the flavor in this dish is the corn tortillas. They absorb all the yummy sauce and add some texture. You don’t have to slice them up like this, but it does make it a tiny bit easier for serving.

Once you’ve made your sauce it’s time to assemble your casserole. Is anyone else not a fan of that word “casserole”? Seriously it just sounds dated and… blah. I don’t know, but I surely do love casseroles!

If you know how to make a good one, there is nothing ‘blah’ about it. 🙂

 Cover the bottom of your dish in tomato sauce~ yes, the one you made ~then add your tortillas and more sauce. Then just crack the eggs right on top. I make a little well in the sauce.

Add cheese and bake it.

How to get perfectly baked eggs

Here’s a couple tips to get perfect baked eggs~

1. Pouring a little liquid over the top prevents it from drying out. Use a little milk or cream.
2. Bake 12-15 minutes for runny yolks, 15-18 minutes for a soft cooked to medium yolks, and 20 minutes for hard cooked yolks.
3. The eggs will continue to cook a little once its removed from the oven, so keep that in mind.

  If you like the yolks firm, then bake it a little longer, if you like a softer yolk, then a little less.

Dinner’s done! In under 30 minutes! Can I get an “Amen”?

Love eggs? Check out these posts~

• Mini Frittatas with Spinach, Artichokes and Sun-Dried Tomatoes
• Frittata

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Cheesy Baked Eggs in Tomato Cream Sauce

These Cheesy Baked Eggs in Tomato Cream Sauce make the perfect meal whether its breakfast, lunch or dinner! Creamy cheese, tangy tomato and delicious eggs, it’s full of comfort and nutrition.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 329kcal

Author Chellie Schmitz

Ingredients

• 2 tbsp Olive Oil
• 1 onion, diced
• salt & pepper to taste
• 3 garlic cloves minced
• 1 tbsp all purpose flour
• 1 28 oz can crushed tomatoes
• 1/2 cup half and half
• 8 corn tortillas sliced in 1/2 inch strips
• 8 eggs
• 1/2 cup shredded cheddar cheese
• 1/2 cup crumbled goat cheese

Get Recipe Ingredients

Instructions

• Preheat oven to 400
• In a medium saucepan heat oil over medium high
• Add onion and cook until translucent, about 5 minutes.
  
• Season with salt and pepper.
  
• add garlic and cook until fragrant, 30 seconds.
  
• Add flour and stir to coat.
  
• Pour in tomatoes, scraping up browned bits.
• Cook until tomato sauce is thickened and bubbling, 2-3 minutes.
  
• Stir in half and half and remove from heat.
  
• Spread 1 cup tomato sauce in a 9×13 inch baking dish.
  
• Place tortilla strips in an even layer over the sauce.
  
• Spread the remaining sauce over the tortillas.
  
• Break eggs over the top and sprinkle with cheese.
  
• Bake until sauce is bubbling and egg whites are set, about 25 minutes.
  

Notes

The cooking time varies on your preference of how set you like your eggs to be. If you like them firm, 25 minutes will be good.  But if you like them more medium or soft, cook for a little less time.

Nutrition

Calories: 329kcal | Carbohydrates: 20g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 244mg | Sodium: 237mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 678IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg

 I would love to connect with you! Leave me a comment and follow me on Facebook, Twitter, Instagram and Pinterest.

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It’s February. Gray, cold, blah. At least here in Michigan. Actually, I can’t complain because we did have 2 days of sunshine in a row! Woot Woot! Sunshine feeds my soul! February is a short month, but it does fall in the middle of winter. When my kids were younger and at home with me all the time, the days dragged on.

So we celebrated things like Groundhog Day, and President’s day simply to add some excitement to the winter. With Valentines Day in between, it made the month go by a little quicker and then we were that much closer to Spring.

Now, if you’re not from Michigan or nearby, I know, you may not quite understand what I’m talking about. But that’s okay, because if you didn’t celebrate President’s Day before, you will now, just so you can eat the President’s Day Parfait. 😉

One of the things I’m trying to cultivate in my kids is a love for learning. So this is just one way to make the most of every opportunity to learn something. Why do we have President’s Day? How did it start? Can you name the presidents? 

And, we love to eat. Think about it, most holidays have some sort of festive food to go with it, right? So why not? Parfaits are super easy and the combinations are endless. These are made just by layering ingredients. And they’re so pretty, right? This recipe is easy enough that the kids could make it on their own.

I love using mason jars, slap a lid on the jar and now you have breakfast (or snack or dessert) on the go. <3   But, any glass will do.

Here are some resources on President’s Day for kids:

• A brief overview
• A little history
• Activity Pages
• Crafts
• Coloring pages
• This song is what we used to memorize all the presidents up through Obama.

Another Red, White & Blue recipe:

Red, White, & Blue Salad

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President’s Day Parfait

Delicious enough for dessert but healthy enough for breakfast.  Layers of creamy coconut  yogurt and fresh berries.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 32kcal

Author Chellie Schmitz

Ingredients

• 1 6 oz coconut yogurt
• 2 tbsp fresh blueberries
• 1 tbsp fresh raspberries
• 1 tsp unsweetened shredded cocount
• more berries for garnish (optional)

Get Recipe Ingredients

Instructions

• Start with a layer of yogurt on the bottom of a pint size mason jar or other serving container.
• Place 1 tbsp of blueberries on top, followed by more yogurt.
• Place 1 tbsp of raspberries on top of that followed by another layer of yogurt.
• Place 1 tbs blueberries on top.
• Finish with another layer of yogurt, a few berries for garnish and shredded coconut.
• Serve immediately, or store in the fridge for up to 2 days.

Notes

Can be made one day ahead and stored in the refrigerator.

 

Nutrition

Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Fiber: 2g | Sugar: 4g | Vitamin C: 7mg

I would love to connect with you! Leave me a comment and follow me on Facebook, Twitter, Instagram and Pinterest.

The post President’s Day Parfait appeared first on Art From My Table.

I’ve been on a cherry kick lately. Just this week I posted this Chocolate Covered Cherry Smoothie (which will make you swoon by the way) and now this Black Cherry Breakfast Cake. But the best part is that both of these delicious cherry treats are healthy! What?! Yes, really, I know you can hardly believe it. 🙂

Black Cherry Breakfast Cake

The breakfast cake, or maybe you would call it a coffee cake is sweet and moist with a burst of cherry flavor. I have all these scrumptious cherries in my freezer from last summer. We picked 63 pounds! So back in the summer I was making lots of recipes with fresh cherries, like this cherry salsa and these pork chops. Now I’m using up those frozen babies. YUM!

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I was inspired by the Trim Healthy Mama Giant Pancake recipe. So this is a spin on that one. I make this over the weekend or at the beginning of the week and then just heat it up every day for breakfast. I love to eat mine with a dollop of yogurt on it.

It can be gluten free if you use gluten free oats. If you are on the Trim Healthy Mama plan, this is an E. Also note that you can make it in an 8 x 8 inch pan, or double the recipe and make it in a 9 x 13 inch pan. I chose the round spring form pan for this post for no other reason than to try and impress you with pretty pictures. 😀

To get the marble effect, dot the puree’d berries on top of your batter. Then take a skewer, or toothpick or even a butter knife and just gently swirl it around.

You can change up the fruit to your desires. I love it with blueberries and raspberries as well. And if you don’t want to do the fancy marbling thing, just throw in your berries at the end, you don’t even have to puree’ them if you’re going that route. You could also skip it in the batter, and top the cake off with Cherry Compote. A little more indulgent, but so delicious!

Black Cherry Breakfast Cake would be a great addition to your Valentines Day menu as well. 🙂

If you’re curious about Trim Healthy Mama, I recommend The Trim Healthy Mama Plan and the Trim Healthy Mama Cookbook. Or you can read more about my personal journey in this Metabolism Boosting Tea post.

For more healthy inspired treats, check out these…

• Breakfast Banana Split
• No Churn Strawberry Banana Ice cream

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Black Cherry Breakfast Cake

A delicious sweet breakfast cake with a burst of cherry flavor. 

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 174kcal

Author Chellie Schmitz

Equipment

• 9 inch spring form pan

Ingredients

• 1 cup old fashioned rolled oats
• 1 cups low fat cottage cheese
• 1 cups egg whites
• 1 tbsp THM Super Sweet Blend see notes for alternative
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1 cup frozen black cherries, thawed and puree’d

Get Recipe Ingredients

Instructions

• Preheat oven to 350.
• Place the oats into a blender and blend until it turns into a powder.
• Add the cottage cheese, egg whites, sweetener, vanilla, and baking powder. Blend well.
• Pour batter into a 9 inch spring form pan, cake pan, or 8 x 8 square baking dish.
• Drop spoonfuls of cherry puree on top of the batter, then, using  a skewer, toothpick or butter knife, gently swirl around.
• Bake for 35 minutes or until golden on top.
• Serve with a dollop of yogurt, or more cherries.

Notes

For the egg whites, using a carton is easier, but you can use fresh.

For the sweetener, I like to use Trim Healthy Mama Super Sweet Blend, so if you use a natural sweetener of some sort, check a conversion chart for accurateness. 

Variations: Instead of making the cherries into a puree’, use them whole, but change it to 2 cups.  Or use 2 cups of blueberries, raspberries or strawberries.

Nutrition

Calories: 174kcal | Carbohydrates: 22g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 335mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 1mg

I would love to connect with you! Leave me a comment and follow me on Facebook, Twitter, Instagram and Pinterest.

If you make this, snap a picture and tag me on social media! I’d love to see what’s happening in your kitchen.

The post Black Cherry Breakfast Cake appeared first on Art From My Table.

Pumpkin Breakfast Cookies

Anyone else besides me not able to get enough pumpkin this time of year? Fall has to be my favorite season for eating. Early fall brings the harvest, but then we have pumpkin, apples, and salted caramel, and figs… oh my!

Cookies are such a treat for breakfast. But you must know (if you know me at all) I would never let my kids eat actual cookies for breakfast. No no no, I am not that mom. Oh, and congrats if you are, because you are way cooler than me. 🙂

But these cookies? They are healthy! And the best part is the kids don’t really know or care. They taste like pumpkin pie, they’re soft, and we love them served just out of the oven.

You don’t have to be a kid to like cookies! Adults will be hooked on these as well.

Pack a punch with pepitas

Have you tried pepitas? Pepitas are the little green pumpkin seeds. I find mine at my local health food store. They add nutrition to these delicious little cookies. Pepitas contain heart healthy magnesium, zinc, for immune support, and omega-3 fats.

So besides a little crunch to your cookie, you’re doing something good for your body too. If you’d like, you can substitute walnuts or pecans for the pepitas. Or, just add them in as a variation.

My secret ingredient to these cookies is using homemade pumpkin puree. However, you can make these with canned pumpkin and they’re still fabulous. Just make sure you use pure pumpkin, not pumpkin pie filling. 🙂

Are you ready to make these?

Want more pumpkin? Check these out!

• Pumpkin Chocolate Chip Muffins
• Pumpkin overnight oatmeal
• Pumpkin Soup

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Pumpkin Breakfast Cookies

Oats, pumpkin, and cinnamon come together for a delicious healthy morning cookie!

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 198kcal

Author Chellie Schmitz

Ingredients

• 1 1/2 cups pumpkin puree
• 1-2 teaspoons maple syrup 100% pure
• 1/4 cup coconut oil warmed so it’s liquid
• 1 tsp vanilla
• 2 cups rolled oats
• 2/3 cups almond meal
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 tsp baking powder
• 2/3 cup shredded coconut
• 1/2 cup pepitas
• 1/4 cup chocolate chips

Get Recipe Ingredients

Instructions

• Preheat oven to 350.
• Line a rimmed baking sheet with parchment paper.
• Combine the pumpkin, syrup, coconut oil and vanilla in a large bowl and mix well.
• Add rolled oats, almond meal, pumpkin pie spice, salt, baking powder, and coconut and stir well.
• Fold in pepitas and chocolate chips.
• Using roughly 2 Tbs, form the mixture into balls and place on the baking sheet.
• Once they are all rolled, gently press to flatten just a bit. You should still have a thick cookie.
• Bake for 15-20 minutes.

Notes

If you don’t have almond meal or almond flour, simply grind up some whole almonds in a food processor or high powered blender, such as a Vitamix.

Pepitas are the green pumpkin seeds. I find mine at my local health food store. Walnuts or pecans could be substituted for the pepitas, or added to the recipe.

Nutrition

Calories: 198kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 192mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4775IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg