Breakfast, Snacks & Sweet Treats Recipes, in order:
*The recipes listed below that are in bold, black font are links to updated versions of the recipe. Click on the name to read more!
- Flourless Banana Nut Blender Muffins
- Whole Wheat, Refined-Sugar Free Banana Bread
- Healthy Pumpkin Banana Bread
- Healthy Homemade Trail Mix
- No Bake Energy Bites
- Banana Almond Butter Chia Proats
- Flourless Protein Pancakes
- JonnyPops: Your New Favorite Sweet Treat!
- Flourless, Eggless, Fudgy Black Bean Brownies
- Peanut Butter Banana Protein Smoothie
- Healthy Fruit Pizza
- Oat Bran Muffins
- Pumpkin Protein Pancakes
- Pumpkin Oat Cran Chocolate Chip Cookies
Peanut Butter Banana Protein Smoothie
One of my favorite things to have after a great workout (especially in the summer) is a refreshing protein smoothie. Banana + peanut butter is my favorite combo, so this smoothie is my go-to. I make it all the time and just eyeball the ingredients at this point. I’m sure you’ll love it so much that you’ll get there too. 😉
- 1 frozen banana
- ~1.5 tbsp PB2
- 1/3 cup vanilla Dannon Light & Fit Greek Yogurt
- 3 tbsp old-fashioned oats
- 1 scoop vanilla whey protein powder
- ¾ cup unsweetened Almond Milk (or skim milk)
- 1 cup ice
This makes for a perfect post-workout snack because it has carbs to replenish glycogen stores lost during exercise and protein to help repair and build the muscles you just sculpted!
Drink up! 🙂
Healthy Fruit Pizza – simplytaralynn.com
This is the dessert that I made for my Fourth of July festivities, and I have to admit, I was pleasantly surprised! I was a little hesitant just because I wasn’t sure how a crust made of only banana and graham cracker was going to turn out, but it was amazing! And the rest of it is so easy & healthy, it may just be my new go-to treat. It’s also so versatile! Since I made this specifically for Fourth of July, I used red and blue toppings, but it can be made with any and all of your favorite fresh fruits!
- 1 box square graham crackers
- 1 medium banana
- 1 tbsp honey
- 6 oz vanilla Chobani Greek yogurt
- 2 cups light Cool Whip
- Sliced strawberries
- Other fruit/nut toppings of choice
- Preheat oven to 350 F.
- Place graham crackers in a large bowl. Put your fist inside a cup and use the bottom of the cup to smash the graham crackers. (Can use a blender/food processer, but don’t crush into a dirt consistency.) You want to have a couple bigger pieces left to make the crust crunchier and keep a cookie texture.
- Add the ripe banana to the crushed graham crackers. Take your hands and combine the banana and grahams together. *You may use your electric mixer if you don’t want to use your hands.*
- When the banana and graham crackers are combined, add the ball of dough to a greased baking sheet. Flatten out the dough with your hands. Roll it out from the center going outward. Use your fingers or a roller.
- Fold the outer edges in and pinch the sides to form a crust.
- Drizzle the honey over the crust and spread it out with a spoon. This will give the crust a nice crispy texture on the outside, but keep it chewy on the inside.
7. Place the crust in the oven. Bake for approximately 15-20 minutes, but watch it closely because all ovens cook differently. Remove the crust when the edges are lightly brown and crispy. Don’t let them burn. Let it cool on the baking sheet; if you don’t wait for it to cool before you move it, it will break!
8. While the cookie cools, prepare the toppings. Combine the light Cool Whip and container of vanilla Greek yogurt together and place in the fridge to thicken. (approx. 20 minutes).
9. Once the crust has cooled, add the whipped topping to the center of the crust and spread evenly.
Decorate the pizza however you’d like using your toppings of choice.
Hint: use the leftover whipped topping as a fruit dip! Store leftover fruit pizza in the refrigerator.
Oat Bran Blueberry Muffins
Homemade oat bran muffins are a great alternative to big, store-bought muffins that are usually packed with calories and fat. Oat bran is a good source of soluble fiber, which can help reduce cholesterol. You can even make some healthy substitutions in this recipe, which is always a bonus in my book! These muffins are super easy to make, healthy, and perfect for breakfast on-the-go!
- 2 cups Quaker Oat Bran Hot Cereal, uncooked
- ¼ cup firmly packed brown sugar (or 2 tbsp. Splenda Brown Sugar)
- 2 tsp baking powder
- ½ tsp salt (optional – I didn’t use any!)
- 1 cup skim milk or 2% (I used skim)
- 2 egg whites, slightly beaten
- ¼ cup honey or molasses
- 2 tbsp vegetable oil (I substituted canola oil, because it is low in saturated fat, and high in monounsaturated fat, which is heart healthy! I highly recommend choosing canola oil over vegetable oil!)
- ½ cup fresh or frozen blueberries (optional, but such a yummy addition!)
- Preheat oven to 425 F.
- Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
- Combine dry ingredients; mix well.
- Add combined milk, egg whites (slightly beaten), honey and oil; mix just until dry ingredients are moistened. Do not over-mix.
- Fill prepared muffin cups about ¾ full.
- Bake 15-17 minutes or until golden brown. (Mine were perfect at about 14 minutes – every oven varies so watch carefully!)
Variations: stir into batter ½ cup fresh or frozen blueberries or 1 medium mashed, ripe banana. (I did blueberries this time, but next time I might try adding a banana and some dark chocolate chips!)
This recipe can be found on the back of the Quaker Oat Bran box, as well! Oat bran can be found in most grocery stores located by the other hot cereal. It may be in the health section – that’s where I found mine!
Nutrient Breakdown if you make 1 dozen muffins from the original recipe:
Nutrition information for 1 plain muffin – 120 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 90 mg sodium, 19 g total carbohydrate, 2 g dietary fiber, and 4 g protein.
I made 16 muffins, and used Splenda Brown Sugar/canola oil/NO salt:
- Calories: 69
- Fat: 2.1 g
- Protein: 1.8 g
- Carbs: 11.7 g
Pumpkin Protein Pancakes
I am loyal to pumpkin all year round, not just during the fall/winter months. However, I believe that everyone should FULLY capitalize during pumpkin season and incorporate it into as many foods as humanly possible. Here’s a quick tip if you use pumpkin puree for a recipe but don’t need the whole can: pour the leftovers into a tupperware container and store it in the freezer, then throw it in smoothies, or thaw to use in other baked goods! This recipe is a slight twist on my original protein pancake recipe (listed above), but of course, involves a little less banana and a lot more pumpkin. 🙂 So tasty!
- 1.5 cups quick oats
- 1 scoop vanilla protein powder of choice
- 1/2 ripe mashed banana
- 1/2 cup pumpkin puree
- 1/2 cup fat free Greek yogurt
- 1/4 cup almond (or skim) milk
- 2 egg whites
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Dash of cinnamon
- Dash of pumpkin pie spice
- Top with PB2 and chopped walnuts (optional)
- Combine all ingredients in blender and blend until it forms a smooth batter. (It will be a little thick – that’s okay.)
- Cook on a griddle until golden brown on both sides.
- Add toppings as desired.
Other topping ideas: bananas, vanilla Greek yogurt, peanut butter, honey, hemp or chia seeds – the possibilities are endless!
Seriously, I suggest you try these. ASAP. You will love them!!! PS: don’t forget that breakfast is most delicious at dinner time. ; )
Pumpkin Oat-Cran-Chocolate Chip Cookies
This is one of my favorite fall recipes, which of course, involves pumpkin. The unexpected combo of dried cranberries, chocolate chips, and pumpkin is surprisingly delicious – these cookies are just bursting with flavor! And I love the chewy texture that the oats give them. There is so much going on in these cookies, yet they are a piece of cake to make! Bring these along to your family Thanksgiving and you’ll be the most popular one in the room. : )
- ½ cup pumpkin puree
- ¼ cup Egg Beaters (or 1 large egg)
- 1 tsp vanilla extract
- ¾ cup whole wheat flour
- 1 and ½ cup old-fashioned oats
- 2 Tbsp Splenda Sugar blend (or ¼ cup granulated sugar)
- 2 Tbsp Splenda Brown Sugar blend (or ¼ cup dark brown sugar)
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1.5 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ cup dark chocolate morsels
- ½ cup reduced sugar dried cranberries
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk together pumpkin, egg and vanilla until well combined.
- In a separate bowl, combine all remaining ingredients.
5. Drop by spoonfuls onto cookie sheets and slightly flatten. I usually prefer to spray the palms of my hands with non-stick cooking spray and use my hands to form balls with the dough.
6. Bake for 12-14 minutes until lightly browned. Note: I took my cookies out at 9 MINUTES and they were ready – so watch carefully! I recommend setting your timer for 9 minutes and adding more time as needed.
Allow to cool for a few minutes then DIG IN. 🙂