Sometimes the most simple efforts can make all the difference. That is the case with this steel-cut oatmeal with caramelized bananas. With just a couple extra steps, you can take a bowl of humble steel-cut oats to the next level with banana slices caramelized in butter and brown sugar, a spoonful of chopped walnuts, and a dash of orange zest. With just a few extra minutes, these simple steps elevate a bowl of oatmeal from basic to delicious and delicately decadent. The flavor of the warm bananas softened in melted butter and brown sugar blends beautifully with the mild oats and crunchy walnuts, and the orange zest brightens it all.
Tag: breakfast (Page 2 of 3)
This zucchini banana bread is moist and delicious. Extra-virgin olive oil and Greek yogurt give it extra richness, and with both a fruit and a vegetable in there, you can feel good about eating it! Perfect as a snack or part of breakfast, this bread is satisfying without being heavy, and it’s full of cinnamon and vanilla flavor. Your kitchen will smell so comforting and good while it is baking!
When I am trying to figure out what to make for myself and my family, often necessity is my best guide. Because I needed to use a zucchini, and because my husband and I accidentally both bought bananas on the same day, I made this great bread that I will definitely make again! Though I have made zucchini bread and banana bread separately many times, those two ingredients are a great combination. I am especially pleased with this recipe, because the moistness seems just right. I have had zucchini breads that are too dry or too oily, but this one tastes very well-balanced. The recipe is a combination of lots of different recipes I have used over the years, and it is definitely a keeper.
This is the time of year when zucchini starts to roll in around here, and I feel like it is one of the vegetables most frequently given away. It seems like someone is always passing out zucchini, and I am happy to use it! With a break in the heat wave, I finally felt like turning on my oven to bake. This bread makes a great gift, and it freezes really well too.
I woke up this morning to the sound of soft rain and distant thunder. It has been a long time since we have had rain in the morning, it seems. I am sure the parched earth is enjoying it. It definitely puts one in a more contemplative state of mind. Our daughter is away at cross country camp for a few days, and though I know she is having lots of fun, I miss her. Our son is getting lots of attention though. 🙂 I hope you are all enjoying your weekend, whether in the rain or the sunshine! Though I’m a bit late to Fiesta Friday, I am joining the great bloggers there, co-hosted this week by Judi @ cookingwithauntjuju and Petra @ Food Eat Love.
Zucchini Banana Bread
Ingredients:
- 2 cups of unbleached, all purpose flour
- 2 tablespoons of ground cinnamon
- 1/4 teaspoon of baking powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 3 large eggs
- 1 cup of brown sugar, packed
- 3/4 cup of white sugar
- 1/2 cup of plain, unsweetened Greek yogurt
- 1/2 cup of good-quality extra-virgin olive oil
- 1 tablespoon of vanilla extract
- 1 heaping cup of grated zucchini
- 1 cup of mashed banana (about 2 bananas)
Directions:
Preheat your oven to 350 degrees Fahrenheit. Lightly grease and flour two 9 x 5 inch loaf pans.
In a large mixing bowl, thoroughly combine the flour, cinnamon, baking powder, baking soda, and salt.
In another large mixing bowl, first stir the eggs vigorously with a fork. Then add the sugars, Greek yogurt, olive oil, and vanilla. Stir again (with a fork or whisk) to thoroughly combine. Hold the cup with the grated zucchini over the sink and gently squeeze the excess water out of the zucchini. Add the grated zucchini and mashed banana to the egg mixture and stir with a spoon to combine.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Then pour the batter into the two prepared loaf pans, distributing as evenly as possible.
Bake in your 350 degree F oven for 40 to 45 minutes, or until the center springs back when touched and a toothpick inserted into the center comes out clean (or with a couple crumbs attached–just not with wet batter). Let the bread cool before removing from the pans. Enjoy!
Tart, juicy cherries and sweet blueberries are layered with Greek yogurt, granola, and chia seeds to make a healthy, beautiful breakfast bursting with flavor. Mason jars make this not only pretty (I love how they show the colorful layers), but they are also practical–just screw on the lid, put the jar(s) in the cooler, and you have a portable breakfast or snack.
Summer fruit really is a special treat. There is just nothing like being able to walk out the door and pick fruit right in your own yard, or pick it up from a nearby farm stand. You can taste the bright sunshine in every bite, and something with that much fresh flavor and naturally bright color has to be loaded with beneficial nutrients!
I wanted to do a post in honor of our cherry trees this week, because they have given us such great fruit this season! We planted them a few years ago as tiny little trees, and over time we have nursed them, protected them from hungry deer, and watched them grow. This is the first summer we have been able to harvest more than a handful of cherries from them, and I am so excited about it! Tart cherries have been a favorite of mine since I was a child. Lots of good childhood memories are mixed in with the pursuit of good cherries and cherry pies. To have them now growing in my own yard feels like a huge luxury, and I know how my dad would love it.
Our two cherry trees, though still not large, are just loaded with bright red tart cherries! So far, we have been eating them too quickly to make a pie filling, but these easy breakfast jars are perfect. The sweetness of the blueberries helps balance the tart flavor of the cherries, and really, you could substitute any seasonal fruit if you don’t have cherries or blueberries.
This recipe is so simple, yet it is so delicious and so pretty that it is worth remembering and sharing. My kids, who were definitely in a breakfast rut, have been loving these jars the past couple of mornings. I think it has to do with the freshness of the fruit and the novelty of the layers instead of everything just mixed up in a bowl. You can use your favorite yogurt and favorite granola, and sweeten it all with honey if you are using unsweetened yogurt.
I hope you are all enjoying some summer air and summer fruit! We went camping last weekend, and it was just what we needed. To be away from routines and to be surrounded by nature, getting back to the basics. It felt like time kind of stood still for us for a couple of days, and we had some good family exploring new territory and sitting around the campfire, roasting marshmallows and listening to the fire crackle and pop. The trees, the lakes, the fresh air and stars at night all soothed my soul. And the juicy, tart cherries give vitality and hope. I hope you are all having a good week! I am going to share this tasty recipe at Angie’s Fiesta Friday, where lots of great food bloggers gather to trade recipes and inspiration.
Cherry Berry Breakfast Jars
Ingredients:
- 1 cup of fresh tart cherries, washed and pitted
- 1 cup of fresh blueberries, washed
- 2 cups of Greek yogurt
- 2 cups of your favorite granola
- 1 teaspoon of chia seeds (optional)
- 1/4 cup of honey (use if your yogurt is unsweetened)
- 4 half-pint sized mason jars
Directions:
Wash the fruit and remove the pits from the cherries. Set out the yogurt, granola, chia seeds, and mason jars. In each mason jar, spoon in a layer of yogurt, fruit, granola, and a 1/4 teaspoon of chia seeds. Repeat the layers. Serve immediately or cover with the mason jar lids and refrigerate or take with you in a cooler. Enjoy!
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