Tag Archives: healthy breakfast

Blueberry Banana Broiler Brûlée for Breakfast

[[More oatmeal ideas at the end!]]


I’m cold.


When I’m cold I cocoon. No blanket or sweatshirt of dear Daniel’s is safe from my icy grasp.  I drink gallons (seriously…)  of hot tea of various types, plus the occasional cup of coffee…for variety.


For nourishment I rely almost entirely on bowls of mushy warm things.

Sounds appealing, right?  Are you beginning to understand my long silence?

Enter:  Blueberry Banana Broiler Brûlée.


With this alliterative adventure I haven’t strayed from my warm, mushy winter comfort, I’ve only given it eye appeal.

Plus, it couldn’t be more simple.

Healthful and satisfying steel cut oats,


sweetened with banana,


cinnamon spiced and speckled with blueberries.

(Thank goodness for frozen fruit).


This effortless breakfast brought to you by tall, dark and handsome.


Now, luckily, this works a lot of ways.  You could wake up to freshly cooked oats in your slow cooker, immediately scoop them into a broiler-safe container and just







3 minutes later…


The same process works just as well with leftover oats recovered from the fridge.  I have even made the whole thing including the broiled topping, put that in the fridge and microwaved for 2 minutes the next day.  It was still amazing.


Perfect for my weekly Mommy & Me oatmeal breakfast.

(She loooved it, by the way.  She said it was like a blueberry muffin!)

One day I’ll stop being such a baby about the cold but until then…I’ll broil bananas and call it brûlée.  It brightens my day =)



❤ Ellen

Pssst..Shake up your oatmeal!

It’s easy to get in an oatmeal rut.  I, personally, could eat peanut butter and banana oatmeal every single day, but sometimes it’s fun to get a little creative.  Options (outside the typical, though hard to beat, pumpkin, cinnamon apple, blueberry or PBJ route) include:

  • Coconut banana cream pie:

Cook oats as instructed below, substitute coconut milk for some (or all!) of the water, to taste.  Top with toasted coconut flakes

  • Mocha Morning

Cook oats as instructed below, substitute substitute brewed coffee for some of the water, to taste.  (Try it with the cinnamon…I love coffee with cinnamon).  Top with toasted pecans or chocolate covered coffee beans for an extra kick!

  • Chocoholics Anonymous

Cook oats as instructed below, minus the cinnamon.  Stir in 1-2 tablespoons cocoa powder and top with mini chocolate chips.  Stir in a spoonful of peanut butter for a peanut butter cup experience!

  • Raspberry Pistachio

Simple but I love this combination of flavors.  Cook oats as instructed below.  Stir in  a spoonful of raspberry preserved and/or fresh raspberries.  Top with chopped salted pistachios.  Delicious.

  • Chai Tea and Spice

Cook oats as instructed below, substituting brewed Chai tea for the water (or some of the water).  Leave the cinnamon and add nutmeg, cloves to taste.  Add a dash of milk for a creamy Chai tea latte in a bowl.

  • Go savory!  I’m not really into this but add any combination of savory spices and delicious add ins like cheese, bacon, green onions and more!


  • Polenta (most delicious to me with simple cinnamon and honey but this looks amazing, too)
  • Quinoa
  • Barley
  • Bulgar
  • Buckwheat
  • Wheat berries
  • Rice (think rice pudding!)
  • Cream of wheat
  • Etc…this list goes on and on

For my overnight crock pot oats:

1 cups steel cut oats4 cups water2 ripe bananas, chopped (Just so you know…this doesn’t make it taste like banana.  It just makes it sweet..without sugar!)


1/2-1 teaspoon cinnamon1 cup blueberries (I used frozen)

Throw all ingredients except the berries in the pot (oats through cinnamon), cook on low 7-8 hours.  Stir blueberries in when ready to serve

For banana “Brulee”:

Turn the broiler on to preheat.  Spoon cooked oats into a broiler-safe container.  Slice a banana as thin as you can, (no more than 1/4 inch thick but ideally much thinner).  Arrange the banana slices in a single layer on top of the oats.  Sprinkle with a thin layer of either white granulated or turbinado sugar.  Try to get the layer as even as possible so that it browns evenly.  Shake or brush off an excess.  Place the container as close to the broiler as possible.  Watch closely!  The sugar will start to bubble.  Rotate to get the browning as even as possible.  The only way to get perfect browning is with a torch but we’re not going there.  Take it out when it reaches your desired level of browning.



Filed under Breakfast, Slow Cooker, Uncategorized

Leftover Cranberry Sauce Muffins

So uh…do you still have cranberry sauce laying around or am I completely missing the boat on this?

It’s ok if you don’t.  It’s even ok if you hate cranberries and wish I’d just shut up about them.  Any jam-like concoction will do!  If you do have some spare sauce, though, definitely make some muffins.

((I hope it doesn’t seem like I’m obsessed with leftover cranberry sauce.  It’s just that every recipe makes a TON and no one eats that much of it…at least at my family Thanksgiving.))

These muffins are actually muffins..know what I mean?  They aren’t cupcakes masquerading as muffins.  They’re slightly sweet, moist but not cakey, and not so outrageously unhealthy that they stop being a valid breakfast option.

They’re also delicious.  Did I mention delicious?  Hint of spice and everything nice?

Great with:

  1. A schmear of STILL leftover sauce
  2. Butter
  3. A drizzle of honey
  4. Both
  5. Nothing at all

Back with a post-Thanksgiving cleanse soon!


❤ Ellen

P.S.  I hope you had a happy Thanksgiving! Now smile!  You’ve got a jamwich =)

Leftover Cranberry Sauce Muffins

Recipe adapted from The Hazel Bloom

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
0 – 1/2 cup brown sugar  (to taste…it really depends on how sweet you made your cranberry sauce)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cups leftover cranberry sauce
1/2 cup buttermilk
1/3 cup pumpkin
1 egg

OPTIONAL: 2 tablespoons melted coconut oil (it DOES give some coconut flavor…it also makes it extra moist.  You don’t need it.  I happened to enjoy the combination…I’m not offended if you think it’s gross)

  1. Preheat oven to 400 degrees and prepare a 12-cup standard-size muffin tin (grease and flour or add liners).
  2. In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, cinnamon and cloves.
  3. In a medium bowl, whisk together the cranberry sauce, buttermilk, pumpkin and egg.  (Optional oil goes here!)
  4. Pour the wet ingredients into the dry ingredients and stir just until blended.  Once everything is wet…stop stirring.  Seriously.
  5. Divide the batter between the 12 muffin cups – about 3/4 to all the way full.
  6. Sprinkle with the three tablespoons oats.
  7. Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
  8. Let cool for about five minutes, schmear and enjoy!


Filed under Breakfast, Dessert, Snacks, Uncategorized