Tag Archives: oats

Toasted Coconut Huckleberry Oat Muffins

Living in a home with little kids means lots of snacks… snacks between meals, snacks after school, snacks before bed, you get the picture.  Now, while trying to cut down on their sugar consumption, yet keep the sweetness in the treats, I found a fabulous product that does exactly that!

It is Steviva’s Nectevia Blue Agave Nectar!  This fabulous all-natural sweetener contains just 1/4 of the calories, carbs and sugars of regular agave or table sugar, yet the Steviva plant is 250 to 300 times sweeter and is safe for those with diabetes or hypoglycemia!  Plus I quite enjoy that I can use this in everything from baked goods, teas and smoothies to pan sauces and marinades for dinner, so versatile!

Now back to the muffins at hand, these are a tasty, healthy alternative to sneak some yummy goodness in your children’s tummies!  They will taste a sweet natural sugar from the blue agave, fresh berries and coconut (tropical much?) and will also keep their body’s full with the benefits of the old-fashioned oats and the “snuck in” chia seeds!  You can feel good about serving these anytime Snack Time hits!

*If huckleberries are hard to come by, feel free to use blueberries, blackberries, strawberries, etc of your choosing.

**You may absoutely substitute the flour for a gluten free based flour, and the vegetable oil to a heart-healthy coconut oil, etc.  Just make sure to do the proper conversions.

To find and purchase one of the many fabulous Steviva products, please visit:

 

The Starting Lineup (Makes about 15 muffins)

  • 2 eggs
  • 1/3 cup Steviva Nectevia Blue Agave Nectar
  • 2 cups oats, old fashioned
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 2 Tbsp chia seeds
  • 1/4 cup vegetable oil
  • 1 cup coconut, unsweetened (plus more for top garnish) + milk to cover
  • 3/4 cup huckleberries
  • 3/4 cup buttermilk

muffin.jpeg

Preheat your oven to 350 degrees and prepare your muffin pans.

In a small bowl, add in the 1 cup of coconut and fill with a bit of milk to cover/soak while you prepare the other ingredients.

  • In a large bowl, whisk together the eggs, agave, buttermilk, oil and vanilla.
  • Sift together the flour, baking powder, baking soda and salt.

Mix the above wet and dry ingredients together until just combined.

Next, squeeze the milk soaked coconut and add to the muffin mixture (this coconut flavored milk can be saved for another use…great in baking, smoothies or for cereal!).  Fold in the 2 cups oats and berries.

Fill the muffin tins about 3/4th of the way and top with a bit of shredded coconut on top.

Bake your muffins for 18-20 minutes, until toothpick comes out clean.  Serve warm.

muffin4

 

 

Cranberry Granola Breakfast Cookies

Trying to figure out what to call these was harder than making them..is it a cookie?  A teeny tiny scone?  A fluffy granola bar?  So yeah, it’s kind of a delicious hybrid.

How this came about was my sweet, sweet lil boy was sick and wouldn’t eat a thing!  In turn making me feel horrible..then one morning he told me he wanted a ‘cookie’!  At this point I would of given him whatever he wanted to get food in his belly, but…. I figured why not add some nutrients??  *disclaimer, I’m not claiming these to be “healthy” but they’re more nutrient full than your average triple chocolate chip! 😉

All in all they’re pretty yummy and I can promise you that if your picky child won’t eat breakfast, offer him one of these cookies..and a piece of fruit of course! 😉

The Starting Lineup

  • 1 1/2 cup granola
  • 1 3/4 cup flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • Pinch of nutmeg
  • 3/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs, room temp
  • 2 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts, optional 

Preheat your oven to 350 degrees.

In a large bowl we’ll start with some of our dry ingredients.  Mix together the granola, flour, baking soda, baking powder, salt, cinnamon & nutmeg. 

Next up, your stand mixer..in goes your softened butter and both the granulated & brown sugars.  Beat those together about 4 minutes till light & creamy.  Slowly, add one egg in at a time and your pure vanilla extract.

Once combined evenly, pour in your dry mix (little by little) till the beater has fully incorporated it. 

Ok, the hard part is done and you’re getting closer to your reward… Take the bowl off of the stand mixer base and fold in your cranberries, chocolate and chopped nuts. 

Roll 2″ balls of dough and place about 1-2 inches apart on prepared, parchment-paper lined baking sheets.  This dough is a lil sticky, recipe makes about 3 dozen cookies. 

Bake your goodies for 10 minutes, then allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.  Enjoy!! 

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