Banana Split for Breakfast

Quick Post: I just had to try this when I saw it. I’ve been looking for creative ways to make healthier breakfasts lately and I thought this would be a fun one to try. This recipe has it all – protein, fiber, healthy carbs, healthy fats – there is so much going on. I might even convince the kids to try this because it’s so different and I would feel good about giving them something that’s not their preferred sugary cereal. Thanks for reading, enjoy!

Banana Split for Breakfast – adapted from Naturally Ella

  • 1 banana, cut in half lengthwise
  • 1/3 cup to 1/2  cup cottage cheese
  • 1 -2 Tbsp all-fruit preserves (*I used strawberry)
  • 1/4 cup granola
  • dash of cinnamon
  • 1 tsp chia seed

Other options: add nut or seed butter or in place of the preserves, shredded coconut, replace cottage cheese with high-protein Greek yogurt, sprinkle with cinnamon, raisins, other fresh fruit, goji berries etc!

Directions

1. Place two banana halves in serving dish or bowl. Add scoops of cottage cheese on top of banana. Drizzle with fruit preserves and garnish with flax, chia and chopped nuts.

Fiber-tastic Granola

Here’s hoping this experiment goes well! I had all this stuff on hand, and the oat and wheat bran have been hanging out in my freezer for several months. I tried both of them and they weren’t rancid or smelly. The freezer is the best place for these kind of ingredients with fat (healthy of course) because it can go bad quickly. This really is full of fiber, minerals, vitamins, protein, omega-3, and nutrients. I pulled a few ideas from a couple of different recipes, so I can’t credit any one source.
Verdict: Yum! My husband tried some of this and he didn’t recoil! I gave some to a friend and she declared it “tasted wonderful”. I have had it for breakfast the past few days and I can tell you, this will keep you full for several hours – that’s the fiber doing it’s job. I enjoy this with almond milk and a small handful of raisins. It’s hearty, filling, nutty, slightly sweet – near perfect in my opinion. Thanks for reading, enjoy!
Fiber-tastic Granola – 
  • 4 cups rolled oats
  • 1/3 cup raw almonds, chopped
  • 1/4 cup oat bran
  • 1/4 cup wheat bran
  • 1/4 cup flax meal (I ground up golden flax seeds for this)
  • ½ cup unsweetened shredded coconut
  • 1/3 cup sunflower seeds
  • 1 tsp. cinnamon
  • 1/3 cup maple syrup
  • 1/4 tsp. fine sea salt
  • 1/4 cup vegetable oil
  • *suggested additions after baking: 1/2 cup raisins or other dried fruit, chia seeds
Directions:
1. Preheat your oven to 250 degrees. Line two baking sheets with lightly oiled (or non-stick) foil.
2. Toss all the dry ingredients together in a large bowl, then combine your liquid ingredients in a smaller bowl. Combine the wet and dry together with a rubber spatula then spread the granola evenly over the two baking sheets.
3. Bake for 40-50 minutes. Halfway through baking, stir the granola and spread out evenly again.
4. Place baking sheets on cooling racks – be sure to cool completely before storing in airtight containers. It’s best to store it in the fridge for a longer shelf life – about 7-10 days.

Orange Almond Coconut Granola

I’ve never made granola before, but I love the stuff. It’s perfect on top of yogurt, an on the go snack or a hearty breakfast. Most store bought brands have lots of sugar, salt, preservatives and fat…no thanks! This one is great because it’s all natural, easy to make and it keeps well in the fridge or up to a week in an airtight container. While this was baking, the most wonderful mix of orange and honey came wafting out the oven!  I can’t wait to try this 🙂

Verdict: So addicting! The orange zest gives this an aroma and bright, fresh flavor that I have never had in granola before. It was the perfect pre-workout breakfast. Bottom line – I will make this again and again! Thanks for reading, enjoy!

Orange Almond Coconut Granola – adapted from Two Blue Lemons

Dry Ingredients:

  • 2 cups “Old Fashioned” rolled oats (not the quick kind)
  • 1/3 cup unsweetened coconut
  • 1/3 cup slivered almonds
  • 1/2 teaspoon cinnamon
  • Zest of one orange
  • pinch of kosher salt

Wet Ingredients:

  • 1/4 cup honey
  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla
  • 2 tablespoons canola oil
* 1/3 cup dried fruit of your choice – I used raisins because that’s what I had on hand*
Directions:
1. Preheat the oven to 300.
2. In a large mixing bowl mix the dry ingredients and set aside. (Oats, coconut, almonds, cinnamon, zest, salt.)
3. In a small bowl combine the wet ingredients. (Honey, molasses, vanilla, oil.)
4. Pour the honey-molasses mixture over the oats and spread in a single layer on a parchment-lined baking sheet.
5. Bake for about 25 minutes, tossing once in the middle. (Don’t let it get too brown, you want it to still be a little chewy.)
6. Out of the oven, toss in your dried fruit. Makes about 5 cups.