This golden milk-inspired granola recipe is perfectly crispy and made with the most delicious blend of warming spices. What happens when you combine the richly-spiced flavors of golden milk with my favorite crunchy granola? This delicious bowl of sunshine. ♡ Turns out that the classic warming spices found in golden milk — the earthy notes […]
This golden milk-inspired granola recipe is perfectly crispy and made with the most delicious blend of warming spices.
Turns out that the classic warming spices found in golden milk — the earthy notes of turmeric, the sweetness of cinnamon, the gentle spice of ginger, plus a hint of black pepper — bake perfectly into a batch of homemade granola. The spices give everything the most beautiful vibrant golden color, making the granola clusters all the lovelier when sprinkled over yogurt or served with a splash of milk or enjoyed by the handful.
I’ve used my favorite mix of oats, nuts and seeds here, which bake up into perfectly crunchy clusters. And if you enjoy dried fruit in your granola, I recommend tossing in some golden raisins or dried apricots to keep with the “golden” theme. This recipe is naturally gluten-free and vegan, rich in nutrients and protein, and full of the coziest flavors. So the next time you’re craving granola, I highly recommend giving it a try!
The first time I ever tried Loco Moco was in Hawaii. I was on vacation with my family and we were ordering breakfast. I had never heard of Loco Moco, but the name made me smile and all the components sounded delicious. Little did I know I was about to enjoy one of the biggest breakfasts of my life! I instantly became a huge fan – the rich and juicy burger patty, fried egg, and…
The first time I ever tried Loco Moco was in Hawaii. I was on vacation with my family and we were ordering breakfast. I had never heard of Loco Moco, but the name made me smile and all the components sounded delicious. Little did I know I was about to enjoy one of the biggest breakfasts of my life!
I instantly became a huge fan – the rich and juicy burger patty, fried egg, and creamy gravy were balanced nicely with the bed of white rice. It was definitely the type of meal that made me want to take a nap, but it was also so delicious and memorable. Our version is based off the first one I ever had which came with a mushroom gravy!
What is Loco Moco?
Loco Moco is a local Hawaiian comfort food dish consisting of steamed rice topped with a hamburger patty, fried egg and finished with gravy.
Origins of the Dish
The origins of the dish is up for debate, but most can agree that it was invented in 1949 at either the Lincoln Grill restaurant, or Cafe 100, both in Hilo, Hawaii. The story goes that the dish was created for local teens that had come in for breakfast. They requested something unique from a typical sandwich and not as time consuming as asian food to prepare.
Why is it called ‘Loco Moco’?
Another question asked a lot is “What does Loco Moco mean?” The name of the dish came from the nickname of one of the teens ‘Loco’ and ‘Moco’ was simply added because it sounded good together. It became a popular staple of the restaurant and slowly spread throughout the islands.
How to Make Our Loco Moco Recipe
Mushroom Gravy Ingredients
Mushroom Gravy Process
Add 2 tablespoons butter to a saucepan and place over medium-high heat. Add garlic and mushrooms and sauté for about 3 minutes or until mushrooms are lightly caramelized. Season with salt and pepper.
Melt remaining butter into the mixture. Sprinkle with flour and whisk together.
Lower heat to medium and stir in stock. Continue to stir until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon, about 5 minutes. Season with salt and pepper. Cover and set aside while preparing the rest of the loco moco dish.
Hamburger Patties Ingredients
Hamburger Patties Process
Place ground beef, salt, garlic powder, and black pepper into a mixing bowl.
Mix together.
Form 2 even (4 ounce) patties.
Pour oil into a large skillet and place over medium-high heat. Once skillet is hot, add burger patties and sear for 3 to 4 minutes on each side. Reduce heat to medium and continue to cook burgers until medium doneness, an additional 3 to 4 minutes.
Fried Eggs and Assembly Ingredients
Fried Eggs Process
Melt butter in a skillet over medium-high heat. Crack eggs over melted butter. Fry eggs until edges are crisp, whites have set, but the yolk is runny.
Assembly Process
Divide rice between two plates.
Top each with a burger patty, followed by a ladle of gravy.
Top with a fried egg, and another ladle of gravy.
Finish each dish with a sprinkle of furikake seasoning and sliced chives. Serve.
Variations
Ground turkey can be used in place of the ground beef to make turkey patties.
Slices of spam can be fried up and served in place of the hamburger patties as well!
We use shiitake mushrooms for our gravy, but you can use any mushrooms of your choice, based on personal preference!
Caramelized onions can take the place of the mushrooms for a caramelized onion gravy.
Brown rice can be swapped in for the white rice.
Green onions can be used to garnish the dish, instead of chives.
Is This a Traditional Version of the Dish?
Our recipe has all the components of a traditional loco moco (like rice, hamburger patties, sunny-side up eggs, and gravy), but the specifics are a little bit different.
The traditional dish uses short grain white rice, but we use basmati rice, because I just love the fragrance and flavor! The traditional dish also has a much richer brown gravy, primarily consisting of beef broth, beef patty drippings, flour, and a teaspoon or two of soy sauce (and/or a teaspoon Worcestershire sauce). We make a mushroom gravy with chicken stock and no burger patty juices, for a lighter gravy overall.
Loco Moco is traditionally garnished with sliced green onions or no garnish at all. We added a sprinkle of furikake seasoning and sliced chives to finish our dish off!
Tips and Tricks for Success
Prep ingredients ahead of time to save on time when cooking. I always try to prep as much ahead of time as I can, when I cook. For this recipe you can slice the mushrooms and mince the garlic up to 2 days ahead of time and form the burger patties up to 12 hours ahead of time.
Use beef stock instead of chicken stock if you want a richer, more traditional gravy.
Add the egg to a hot pan to get a nice, crispy crust around the edge and to set the whites while maintaining a runny yolk.
Our Loco Moco recipe is a delicious, 'stick to your ribs' Hawaiian dish that can be eaten for breakfast, lunch or dinner. Our recipes uses a simple mushroom gravy for an extra savory, umami touch!
Course Breakfast, brunch, dinner, lunch, Main Course
Add 2 tablespoons butter to a saucepan and place over medium-high heat. Add garlic and mushrooms and sauté for about 3 minutes or until mushrooms are lightly caramelized. Season with salt and pepper.
Melt remaining butter into the mixture. Sprinkle with flour and whisk together.
Lower heat to medium and stir in stock. Continue to stir until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon, about 5 minutes. Season with salt and pepper. Cover and set aside.
hamburger patties
Place ground beef, salt, garlic powder, and black pepper into a mixing bowl.
Mix together.
Form 2 even (4 ounce) patties.
Pour oil into a large skillet and place over medium-high heat. Once skillet is hot, add burger patties and sear for 3 to 4 minutes on each side. Reduce heat to medium and continue to cook burgers until medium doneness, an additional 3 to 4 minutes.
fried eggs
In another skillet, add oil and place over medium-high heat. Once skillet is hot, add eggs and fry for 3 to 4 minutes or until whites have set and edges are crisp. Remove from heat.
assembly
Divide rice between two plates and top each with a burger patty. Top with a ladle of gravy, a fried egg, and another ladle of gravy.
Finish each dish with a sprinkle of furikake seasoning and sliced chives. Serve.
Notes
Tips and Tricks for Success
Prep ingredients ahead of time to save on time when cooking. I always try to prep as much ahead of time as I can, when I cook. For this recipe you can slice the mushrooms and mince the garlic up to 2 days ahead of time and form the burger patties up to 12 hours ahead of time.
Use beef stock instead of chicken stock if you want a richer, more traditional gravy.
Add the egg to a hot pan to get a nice, crispy crust around the edge and to set the whites while maintaining a runny yolk.
I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds. Pumpkin banana muffins have a delightful blend…
I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds. Pumpkin banana muffins have a delightful blend of flavors. The pumpkin adds a warm, earthy sweetness and moisture, while the…
I love making granola. It is easy to make, tastes so much better than store-bought, and it smells amazing while baking. Homemade granola allows for greater quality, customization, and satisfaction compared to many store-bought options. Plus, you can ch…
I love making granola. It is easy to make, tastes so much better than store-bought, and it smells amazing while baking. Homemade granola allows for greater quality, customization, and satisfaction compared to many store-bought options. Plus, you can choose high-quality, wholesome ingredients and avoid additives, preservatives, or excess sugars found in many commercial granolas. This…
If you’ve never had Honey Toast before, you’re in luck! We have a super simple and ridiculously delicious recipe for you all today!! It’s similar to a funnel cake in that you pile the base with lots of toppings of choice! We promise this dessert will be a hit every single time! What is Honey Toast? Honey Toast (also known as, honey brick toast, brick toast, shibuya toast, and hanito) is a Japanese dessert consisting…
If you’ve never had Honey Toast before, you’re in luck! We have a super simple and ridiculously delicious recipe for you all today!! It’s similar to a funnel cake in that you pile the base with lots of toppings of choice! We promise this dessert will be a hit every single time!
What is Honey Toast?
Honey Toast (also known as, honey brick toast, brick toast, shibuya toast, and hanito) is a Japanese dessert consisting of a thick slice of hollowed out bread (or half loaf), usually a sturdy but soft bread like pain de mie . The shell of the bread is then caramelized and filled with a variety of things like nuts, macerated fruit, whipped cream, and ice cream.
Our version today is a smaller, more “individual” sized version made with crosshatched slices of thick-cut bread that is caramelized with a custard mixture and simply topped with whipped cream, macerated strawberries, lightly toasted coconut, and a drizzle of honey!
How to Make Honey Toast
Honey Toast Ingredients
Honey Toast Process
Preheat oven to 350˚F. Place butter, condensed milk and honey into mixing bowl and whisk together until fully combined. Add egg yolk, vanilla and salt and continue to whisk together. Set aside.
Make crosshatch patterned diagonal cuts through each slice of bread (3/4-1 inch apart), making sure not to slice completely through to the bottoms.
Transfer sliced bread onto a parchment lined baking sheet about 1/2 inch apart (may need 2 baking sheets). Spread 2 to 3 tablespoons honey batter over each slice of bread until fully covered. Allow brioche to sit for about 10 minutes.
Transfer to the oven and bake for 14 to 16 minutes or until brioche has to a golden brown. Remove toasts from oven and cool, about 10 minutes.
Topping Ingredients
Topping Process/Assembly
Combine strawberries, lemon juice and sugar into another mixing bowl and toss together.
Top brick toast with about ¼ cup of whipped cream a couple spoonfuls of strawberries, a sprinkle of coconut flakes, and a drizzle of honey. Serve immediately.
Tips and Tricks for Honey Toast Success
If you’re worried about slicing through the bottom of the bread, place 2 wooden spoons on either side of the bread slice. Then slice just until you hit the spoons. This will ensure even depth cuts every time, without having to worry about slicing through the bottom!
Once the custard mixture is spread onto the bread slices, gently open the slits up to ensure the custard seeps in between every nook for maximum caramelization, crunch and flavor!
Allow the toast to cool for several minutes before topping and serving. This will give the toasts time to cool and the sugars to harden, creating the crisp and crackling crust!
Prep Ahead Instructions
Prep Ahead
The custard mixture for honey toast can be made up to 2 days ahead of time. Store it in the refrigerator in an airtight container until ready to use. When ready to use, remove mixture from refrigerator about 15 minutes before using. Stir mixture until smooth before spreading.
Honey Toast Topping Suggestions
For this recipe we top our toasts with a big dollop of whipped cream, macerated strawberries, lightly toasted coconut flakes, and a generous drizzle of honey! There are SO many things to top your honey toasts with, including but not limited to:
ice cream
sprinkles
crushed cookies
a drizzle of condensed milk
your favorite sugary cereal
chocolate sauce
fruit syrup sauce
other (macerated) fruit
crushed freeze dried fruit (to be served immediately if using)
Honey Toast is an easy to make, very delicious treat! The sugar-custard topping creates a sweet crust right onto the surface of the soft milk bread (or brioche). There are a large variety of toppings that can be used, but we keeps ours simple with some fluffy whipped cream, macerated strawberries, a drizzle of honey, and some toasted coconut!
Place butter, condensed milk and honey into mixing bowl and whisk together until fully combined. Add egg yolk, vanilla and salt and continue to whisk together. Set aside.
Make diamond patterned diagonal cuts through each slice of bread (about 1 inch apart), making sure not to slice completely through to the bottoms.
Spread 2 to 3 tablespoons honey batter over each slice of bread until fully covered.
Transfer brioche onto a parchment lined baking sheet about 1/2 inch apart (may need 2 baking sheets).
Allow brioche to sit for about 10 minutes, then transfer to the oven and bake for 14 to 16 minutes or until brioche has to a golden brown.
While brioche is toasting, combine strawberries, lemon juice and sugar into another mixing bowl and toss together.
Remove from oven and cool, about 10 minutes.
Top brick toast with about ¼ cup of whipped cream a couple spoonfuls of strawberries, a sprinkle of coconut flakes, and a drizzle of honey. Serve immediately.
Notes
Tips and Tricks for Honey Toast Success
If you’re worried about slicing through the bottom of the bread, place 2 wooden spoons on either side of the bread slice. Then slice just until you hit the spoons. This will ensure even depth cuts every time, without having to worry about slicing through the bottom!
Once the custard mixture is spread onto the bread slices, gently open the slits up to ensure the custard seeps in between every nook for maximum caramelization, crunch and flavor!
Allow the toast to cool for several minutes before topping and serving. This will give the toasts time to cool and the sugars to harden, creating the crisp and crackling crust!
Prep Ahead InstructionsThe custard mixture for honey toast can be made up to 2 days ahead of time. Store it in the refrigerator in an airtight container until ready to use. When ready to use, remove mixture from refrigerator about 15 minutes before using. Stir mixture until smooth before spreading.
I am still trying to use up the garden zucchini, but I am also in the mood for fall, so I made Pumpkin Zucchini Muffins to merge my two favorite seasons together. Plus, I’ve already made a million chocolate zucchini bread loaves and lemon zucchin…
I am still trying to use up the garden zucchini, but I am also in the mood for fall, so I made Pumpkin Zucchini Muffins to merge my two favorite seasons together. Plus, I’ve already made a million chocolate zucchini bread loaves and lemon zucchini bread loaves. It was time to make something new:) I…
Chia pudding is one of my favorite meal prep recipes to keep in the fridge for easy breakfasts or snacks. Not only is it delicious, but it’s packed with nutrients like fiber, omega-3 fatty acids, and protein. When I am in the mood for a something…
Chia pudding is one of my favorite meal prep recipes to keep in the fridge for easy breakfasts or snacks. Not only is it delicious, but it’s packed with nutrients like fiber, omega-3 fatty acids, and protein. When I am in the mood for a something a little more decadent, I like to make Chocolate…
Baked oatmeal is one of my all-time favorite breakfasts. I have several favorite recipes; classic baked oatmeal, blueberry, apple cinnamon, carrot cake, peanut butter banana, and more! When peaches are in season, I love ma…
Baked oatmeal is one of my all-time favorite breakfasts. I have several favorite recipes; classic baked oatmeal, blueberry, apple cinnamon, carrot cake, peanut butter banana, and more! When peaches are in season, I love making this Brown Butter Peach Baked Oatmeal. Peaches and cream oatmeal is a classic flavor, who remembers the peaches and cream oatmeal packets? The flavors are nostalgic,…
Almonds, dried blueberries, banana and flaxseed make these no-bake Blueberry Banana Almond Breakfast Bars a delicious no-brainer. Date sweetened and protein packed, they’re the perfect grab-and-go bar that’s so craveable and nutritious. Breakfast Bars Made with Almond Butter Wake up to totally craveable, nutritious Blueberry Banana Almond Breakfast Bars. Dense and chewy with a delicious…
Almonds, dried blueberries, banana and flaxseed make these no-bake Blueberry Banana Almond Breakfast Bars a delicious no-brainer. Date sweetened and protein packed, they’re the perfect grab-and-go bar that’s so craveable and nutritious.
Breakfast Bars Made with Almond Butter
Wake up to totally craveable, nutritious Blueberry Banana Almond Breakfast Bars. Dense and chewy with a delicious crunch from sliced almonds and amazing texture from dried blueberries. They’re full of protein, whole grains and natural sweetness.
Energy Bars with No Flour, No Sugar
It can be hard to find pre-packaged energy bars without flour or added sugar. These bars have whole grain oats, flax seed meal, protein-packed almond butter and almond slices. They’re perfect for fueling up and feeling great. They also happen to be DELICIOUS.
Blueberry Banana Almond Breakfast Bars Ingredients and Supplies
(see recipe cards at the bottom of this post for measurements and details)
Ingredients:
Rolled oats (old fashioned oats) – you could also use quick-cooking oats if necessary, but the bars would have a finer, less oaty texture.
Almond butter – you could replace the almond butter with peanut butter, sunflower butter or a granola butter, if desired.
Pitted dates – the dates add the perfect amount of sweetness and an amazing chew to the bars as well as help bind all of the ingredients together once blended.
Mashed banana – the banana adds a nice natural sweetness and moisture to these energy bars.
Whole ground flaxseed meal – the flax adds beneficial nutrients and fiber to these breakfast bars, but can be omitted.
Sliced almonds – the almonds contribute a slight crunch to the bars that complement the chew so nicely. You could substitute the sliced almonds with slivered almonds or chopped peanuts, pecans or another nut, if desired. Or you can omit the almonds, if needed.
Dried blueberries – dried cranberries or dried cherries would work great, too! If you want to use fresh blueberries instead of dried blueberries, be sure they are small and firm before gently mixing them into the bar mixture.
How to Make Blueberry Banana Almond Breakfast Bars
In a food processor, add the oats, almond butter, dates, mashed banana and ground flaxseed meal. Pulse until the ingredients are well combined and stick together.
Transfer the mixture to a mixing bowl and stir in the sliced almonds and dried blueberries until evenly distributed.
Line an 8-inch square baking dish with parchment paper. Press the mixture evenly into the baking dish. Press additional sliced almonds and dried blueberries into the top of the mixture, if desired.
Refrigerate for at least 3 hours or overnight. Once the mixture is chilled and set, use the parchment paper to lift it from the baking dish and then cut the mixture into 8 or more even sized bars. Feel free to cut them into smaller bars or squares, depending on how big you want the bars to be.
How to Store Blueberry Banana Almond Breakfast Bars
Store breakfast bars in a sealed container, with parchment paper between each layer, in the refrigerator for up to 5 days.
To freeze the bars, wrap each bar individually in plastic wrap and then place in a freezer-safe plastic bag or container in the freezer for up to 2 months.
When ready to enjoy, let defrost in the refrigerator. If you’re taking the bars on-the-go in a lunch box, hiking bag, etc. to eat within a few hours from frozen, they can be thawed at room temperature while on-the-go.
More Breakfast Bars You’ll Love
No-Bake Peanut Butter Chocolate Chip Breakfast Bars: Sweetened with dates and packed with oats, flax seed and banana, these No-Bake Peanut Butter Chocolate Chip Breakfast Bars are hearty, nutritious, and oh-so tasty!
Trail Mix Bars: These tasty Trail Mix Bars are loaded with whole wheat flour and other great trail mix ingredients making them the perfect snack for a fun hike or busy day!
Breakfast Brownies: Start the day off right with hearty, delicious Breakfast Brownies! Made with bananas, oats, and peanut butter, these breakfast treats are as healthy as they are tasty!
Overnight Oats Bars: Take your breakfast on the go with these quick and easy Overnight Oats Bars. A nutritious and delicious way to start the day!
Whole Wheat Peanut Butter Banana Oat Bars: Hearty Whole Wheat Peanut Butter Banana Oat Bars that make for a healthy breakfast or snack you can feel great about feeding your family!
If you make these Blueberry Banana Almond Breakfast Bars, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
Almonds, dried blueberries, banana and flaxseed make these no-bake Blueberry Banana Almond Breakfast Bars a delicious no-brainer. Date sweetened and protein packed, they’re the perfect grab-and-go bar that’s so craveable and nutritious.
Ingredients
2 cups rolled oats
1/2 cup almond butter
10 pitted dates
1/2 cup mashed banana
2 tablespoons whole ground flaxseed meal
1/4 cup sliced almonds
1/4 cup dried blueberries
Instructions
In a food processor, add the oats, almond butter, dates, mashed banana and ground flaxseed meal. Pulse until the ingredients are well combined and stick together.
Transfer the mixture to a mixing bowl and stir in the sliced almonds and dried blueberries until evenly distributed.
Line an 8×8-inch square baking dish with parchment paper. Press the mixture evenly into the baking dish. Press additional sliced almonds and dried blueberries into the top of the mixture, if desired.
Refrigerate for at least 3 hours or overnight. Once the mixture is chilled and set, use the parchment paper to lift it from the baking dish and then cut the mixture into 8 or more even sized bars.
Store the bars in a sealed container, with parchment paper between each layer, in the refrigerator for up to 5 days.
Enjoy a delicious Green Smoothie for breakfast and get an energetic start to your day. With fresh spinach and avocado, green grapes, kiwi, banana and fruit juice, it’s packed with flavor and nutrition. Green Smoothie Recipe for Breakfast I feel so energized and ready to go after a delicious and easy-to-make Green Smoothie. Frozen bananas,…
Enjoy a delicious Green Smoothie for breakfast and get an energetic start to your day. With fresh spinach and avocado, green grapes, kiwi, banana and fruit juice, it’s packed with flavor and nutrition.
Green Smoothie Recipe for Breakfast
I feel so energized and ready to go after a delicious and easy-to-make Green Smoothie. Frozen bananas, kiwi and green grapes, fresh spinach and avocado and fruit juice make this breakfast smoothie nutritious and so delicious.
Get Your Morning Vitamins
This breakfast smoothie is full of nutrients. You get vitamin A, vitamin C and iron from spinach. Fiber and potassium from bananas. Vitamin E and folate from kiwi fruit. Even more vitamin C from grapes and orange juice. And then there’s the powerhouse avocado with vitamin B-6 and your delicious omega-3 fatty acids.
Green Smoothie Ingredients and Supplies
(See recipe card below for details and measurements)
Add all the ingredients to a pitcher of a blender in the order listed.
Blend until smooth.
Serve and enjoy!
More Hearty Breakfast Options
Breakfast Cookies: With whole wheat, peanut butter and oatmeal, this healthy Breakfast Cookie recipe is packed with shredded apples and mashed bananas. A breakfast treat you can be proud to serve your little ones!
Birthday Breakfast Muffins: A cake mix, bananas, applesauce and sprinkles are all it takes to make these fun and yummy Birthday Breakfast Muffins for a special birthday breakfast! It’s nacho average breakfast, y’all!
Breakfast Nachos: Take ordinary tortilla chips and pile them with savory breakfast sausage, scrambled eggs, bacon, and fresh avocado for a deliciously unique breakfast!
Breakfast Brownies: Start the day off right with hearty, delicious Breakfast Brownies! Made with bananas, oats, and peanut butter, these breakfast treats are as healthy as they are tasty!
If you make this Green Smoothie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
Enjoy a delicious Green Smoothie for breakfast and get an energetic start to your day. With fresh spinach and avocado, green grapes, kiwi, banana and fruit juice, it’s packed with flavor and nutrition.
Ingredients
1/2 cup orange juice
1/2 cup fresh spinach
1/4 of a large avocado
1/2 cup frozen banana
1/2 cup frozen kiwi
1/2 cup frozen green grapes
Instructions
Add all the ingredients to a pitcher of a blender in the order listed.
I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds. Pumpkin banana muffins have a delightful blend of flavors. The pumpkin adds a warm, earthy sweetness and moisture, while the… 
I love making granola. It is easy to make, tastes so much better than store-bought, and it smells amazing while baking. Homemade granola allows for greater quality, customization, and satisfaction compared to many store-bought options. Plus, you can choose high-quality, wholesome ingredients and avoid additives, preservatives, or excess sugars found in many commercial granolas. This… 
I am still trying to use up the garden zucchini, but I am also in the mood for fall, so I made Pumpkin Zucchini Muffins to merge my two favorite seasons together. Plus, I’ve already made a million chocolate zucchini bread loaves and lemon zucchini bread loaves. It was time to make something new:) I… 
Chia pudding is one of my favorite meal prep recipes to keep in the fridge for easy breakfasts or snacks. Not only is it delicious, but it’s packed with nutrients like fiber, omega-3 fatty acids, and protein. When I am in the mood for a something a little more decadent, I like to make Chocolate… 
Baked oatmeal is one of my all-time favorite breakfasts. I have several favorite recipes; classic baked oatmeal, blueberry, apple cinnamon, carrot cake, peanut butter banana, and more! When peaches are in season, I love making this Brown Butter Peach Baked Oatmeal. Peaches and cream oatmeal is a classic flavor, who remembers the peaches and cream oatmeal packets? The flavors are nostalgic,… 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
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