Chocolate and peanut butter are a winning combination, and no less so for breakfast! Satisfying, deeply chocolaty and not overly sweet, this dark chocolate peanut butter oatmeal is the perfect thing for a chilly winter morning. Old-fashioned rolled oats allow for both creaminess and texture, and the bitterness of the cocoa is offset by the natural sweetness of carob, prunes, and cinnamon.
Is it oatmeal? Is it cake? Who knows. What I do know is that it’s an super easy breakfast offering a balance of fruit, protein, and complex carbs. Vanilla and a hint of cinnamon flavor batter studded with juicy peaches, which yields a cozy texture somewhere between muffin and bread pudding. Peachy baked oats come together in minutes in a blender and can bake while you enjoy a nice cup of coffee or get ready for your day.
I love a bake that uses only one bowl, don’t you? Sweet and cakey, these blueberry orange muffins are great for breakfasts and snacking. Thanks to the use of white whole wheat flour, they manage to stay tender and light whilst also being 100% whole grain!
Being 100% wholewheat doesn’t hold these babies back at all–they’re wonderfully light, and pretty simple to make too. Try serving your fluffy wholewheat waffles with a no-sugar-added fruit compote or sugar-free syrup! Who doesn’t love waffles on the weekend, really?
These wholewheat sourdough waffles are great with both sweet and savory toppings. They’re crispy with a nice sour tang that sets them apart from the average waffle, and are a great use of excess starter.
Compote–a dish of stewed fruit–is great with things like low-fat yogurt, pancakes, waffles, etc. This version of fruit compote, is 100% fruit and eschews the traditional sugar syrup. It’s exceedingly easy, and I have formulated the recipe to use frozen fruit, since it’s so convenient to keep on hand, but you could certainly use fresh fruit too!