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Easy Weight loss Breakfast Recipes

Updated on July 18, 2016

Banana Bread Overnight Steel Cut Oats

Ingredients:

  • 1.5 cups steel cut oats (do not substitute quick cooking, instant, or rolled oats),gluten free if needed
  • 4 cups water
  • 2 cups milk, any kind you like (I used skim)
  • 2 large mashed ripe bananas, plus additional banana slices for serving
  • 3 tablespoons ground flaxseed meal
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg (it's an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.)
  • 1/2 teaspoon kosher salt
  • For serving: chopped toasted walnuts, raisins, chocolate chips, maple syrup, peanut butter, or any other mix-ins you enjoy with banana bread

Directions:

  1. Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker and stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt. Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.

Overnight steel cut oats can be refrigerated for up to 1 week or frozen for up to 2 months. To reheat, top desired amount with a few tablespoons of water or milk, then warm in the microwave or in a small saucepan until hot. If the oatmeal is frozen, let thaw overnight in the refrigerator first. *The ground flaxseed meal I added for a nutritional boost. If you don't have it or do not wish to add it, simply omit it. You can also substitute chia seeds or hulled hemp seeds.

NUTRITION FACTS

Serving Size: 1 (of 6, without toppings)

  • Amount Per Serving:
  • Calories: 229
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 2mg
  • Sodium: 141mg
  • Carbohydrates: 39g
  • Fiber: 6g
  • Sugar: 6g
  • Protein: 9g

Healthy Sweet Potato Waffles

20 mins to make, serves 2

Ingredients

Vegetarian, Gluten free

Produce

  • 1/4 cup Blueberries
  • 1 1/2 Sweet potatoes, Medium

Refrigerated

  • 1 Egg
  • 3/4 cup Vanilla almond milk, Unsweetened

Breakfast Foods

  • 1 cup Rolled oats, Old Fashioned

Condiments

  • 1 tsp Maple syrup or honey
  • 1 tbsp Peanut butter or almond butter
  • 3 Packets Stevia

Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Cinnamon
  • 1 tbsp Vanilla extract

Oils & Vinegars

  • 1 tbsp Coconut oil, Extra Virgin

Instructions

  1. Cook sweet potatoes - either roasting for 45 minutes at 400 degrees or by piercing with a knife, wrapping in a wet paper towel, and microwaving for 6-8 minutes.
  2. Combine dry ingredients - oats, baking powder, cinnamon, stevia - in a food processor or blender. Pour into a mixing bowl.
  3. Combine wet ingredients - sweet potato, egg, oil, milk, vanilla - in a food processor or blender.
  4. Mix wet ingredients into dry until just incorporated.
  5. Lightly coat waffle iron with cooking spray and pour batter into the iron. Cook according to waffle iron directions.
  6. Top waffles with fruit, nut butter, etc. Enjoy!

Notes*You can use canned sweet potato puree but make sure to find one with no sugar added, preferably organic and BPA-free.
**Prep time reflects microwaved sweet potato.Nutrition Information Serving size: ½ recipe (3-4 waffles) Calories: 340

Healthy Sweet Potato Waffles
Healthy Sweet Potato Waffles

Chocolate Overnight Oatmeal Smoothie

Ingredients

Vegan, Gluten free

Refrigerated

  • 1 cup Vanilla almond milk, unsweetened

Breakfast Foods

  • 1/2 cup Rolled oats

Condiments

  • 1 tbsp Almond butter, natural
  • 1 tbsp Maple syrup

Baking & Spices

  • 2 tbsp Cocoa powder, unsweetened
  • 1/2 tsp Vanilla extract

Nuts & Seeds

  • 1 tbsp Chia seeds

Instructions

  1. The night before, add all ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight.
  2. The next morning, blend until a smooth and creamy consistency is reached, adding more milk if smoothie is too thick. Transfer back to a bowl or glass, add desired toppings, and enjoy!

Notes* Cook time refers to chilling time.
** Be sure to use certified gluten-free oats if you need this to be gluten-free. You can also reduce the oats to ⅓ cup and add a scoop of your favourite protein powder.
*** I used almond because it has a sweet and mild taste. Feel free to use your favourite nut/seed butter, but the flavour might shine through a little.
**** If smoothie is too thick, add a few extra splashes of milk to the blender.

Chocolate Overnight Oatmeal Smoothie
Chocolate Overnight Oatmeal Smoothie

Blueberry Spinach Breakfast Smoothie

Serves 1

Ingredients

Vegetarian, Gluten free

Produce

  • 1 cup Blueberries, frozen
  • 1 cup Spinach, fresh

Pasta & Grains

  • 3 tbsp Oats, old-fashioned

Baking & Spices

  • 1/8 tsp Cinnamon

Dairy

  • 1/2 cup Greek yogurt, plain
  • 3/4 cup Milk

DIRECTIONS

  1. Place oats in a blender and blend for about 30 seconds until finely chopped. Add the remaining ingredients and blend until smooth, 1-2 minutes total. Serve immediately.

Benefits of Spinach:

1. Alkalizes the Body.

2. Lowers blood Pressure.

3. Fights Psoriasis, acne, and wrinkles.

4. Fights atherosclerosis, cardiovascular disease, and stroke.

5. Aids in digestion, prevents constipation, and maintains low blood sugar.

6. High in iron.

7. Contains vitamin B-6, B-1, riboflavin, folate and niacin.

8. Rich source of omega-3’s.

9. Anti aging.

10. Strengthens eyes.

11. Provides fiber, magnesium, and calcium.

12. Excellent source of vitamin-A and vitamin-K.

Oatmeal Protein Pancakes

Serves 6

Ingredients

Vegetarian, Gluten free

Refrigerated

  • 2 Eggs

Pasta & Grains

  • 1 1/3 cup Oats, whole grain

Baking & Spices

  • 1 tsp Baking powder
  • 1 dash Cinnamon
  • 1 tsp Vanilla extract

Oils & Vinegars

  • 1 tsp Olive oil

Dairy

  • 1/2 cup Cottage cheese

Liquids

  • 1/2 cup Water

Instructions

  1. Add oats and baking powder to a food processor or blender and blend until they're as fine as flour. Remove to a bowl.
  2. Add the cottage cheese, eggs, water, vanilla, oil and cinnamon to the blender and blend until smooth. Add the wet ingredients to the bowl with the dry ingredients and stir to combine.
  3. Scoop about 1/4 cup of batter for each pancake and pour onto a hot griddle spray with non-stick cooking spray. Cook on one side until bubbles begin to appear on the surface of the pancake. Flip and cook on the other side.

Oatmeal Protein Pancakes
Oatmeal Protein Pancakes

Skinny Oatmeal Brown Sugar Muffins

INGREDIENTS:

1 large egg
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don't use quick cook or instant; they're finer and act more like flour and batter will be too dry)
1/2 cup Silk Unsweetened Vanilla Almondmilk (Silk Unsweetened Cashewmilk or another milk may be substituted)
1/2 cup sugar-free pancake syrup (lite syrup or real maple syrup may be substituted)
1/4 cup dark brown sugar, packed (strongly recommend dark, although light brown may be substituted)
1/4 cup Silk Vanilla Dairy-Free Yogurt (Greek yogurt, sour cream, or lite sour cream may be substituted)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt, or to taste

DIRECTIONS:

  1. Preheat oven to 350F. Spray 10 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very well with cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners.)
  2. To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
  3. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 10 of the cavities of the prepared pan, filling each cavity no more than 3/4-full or muffins will overflow while baking.
  4. Bake for about 20 minutes or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.
  5. Allow muffins to cool in pan on top of a wire rack for about 10 before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.

Skinny Oatmeal Brown Sugar Muffins
Skinny Oatmeal Brown Sugar Muffins

Low Fat Oatmeal Banana Apple Breakfast Muffins

40 mins to make, makes 10-12 muffins

Ingredients

Vegetarian

Produce

  • 1 cup Apple
  • 1 cup Banana, ripe

Refrigerated

  • 2 Eggs

Breakfast Foods

  • 1 1/2 cups Rolled oats, large

Baking & Spices

  • 1 cup 60% whole wheat flour
  • 3 tsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 6 tbsp Sugar

Oils & Vinegars

  • 4 tbsp Vegetable oil

Dairy

  • 2/3 cup Milk

Instructions

  1. Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside.
  2. Beat together the eggs. oil and sugar until fluffy.
  3. Blend in the milk.
  4. Fold in the dry ingredients and when the flour is almost incorporated fold in the mashed banana and grated apple.
  5. Do not over mix. Fold in only until the fruit is mixed through the batter.
  6. Spoon into greased or paper lined muffin tins and bake at 350 degrees F for 25 minutes or until a toothpick inserted in the center comes out clean. Best served warm.

Carrot Cake Oatmeal Cookies

Makes 14 cookies

Ingredients

Vegetarian, Gluten free

Produce

  • 3/4 cup Carrots

Refrigerated

  • 1 Egg, large

Condiments

  • 1/2 cup Maple syrup, pure

Pasta & Grains

  • 1 cup Oats, instant

Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Cinnamon, ground
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour

Dairy

  • 2 tbsp Coconut oil or unsalted butter
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It’s incredibly important to measure both the oats and flour correctly, using a kitchen scale or the spoon-and-level method described in the link above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.

For the gluten-free flour, I used as follows: ½ c (60g) millet flour, 2 tablespoons (17g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ tsp (1g) xanthan gum.

Melted margarine may be substituted for the coconut oil or butter. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.

Honey or agave may be substituted in place of the pure maple syrup.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

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