Category: Breakfast


Jun
2024

Cheesy Hash Brown Casserole

categories: Breakfast, Side Dishes, Vegetable Dishes
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Cheesy Hash Brown Casserole is an easy side dish, with cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!
Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Today I want to share a classic recipe for cheesy hash brown casserole. This casserole dish has existed (with many ingredient variations) for as long as I can remember and has many different “names”.

I’ve heard it called “Potato Casserole”, “Hash Brown and Cheese Casserole”, and my personal favorite from many years ago… “Funeral Potatoes”. It seems like everyone enjoys this simple shredded potato recipe… even people sharing a meal after a funeral!

The recipe is really quite simple, but it’s truly delicious (and any leftovers can be easily reheated in a microwave!). Here’s how I make this delicious, cheesy hash brown casserole.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning “Sauce”

The seasoning “sauce” for this casserole is actually a binder that basically holds all the ingredients together. It only has two ingredients, which are sour cream and chicken bouillon powder.

I’ve found the chicken bouillon powder provides wonderful flavor without having to add too many other spices. NOTE: You can substitute vegetable bouillon powder (for vegetarians), but I prefer the overall flavor of this casserole using chicken bouillon powder.

Combine the sour cream and bouillon powder in a small bowl, and stir well until fully incorporated, then set the bowl aside.

Sour cream and chicken bouillon powder are combined in a small metal bowl.Seasoned sour cream becomes the binder for remaining casserole ingredients.

Prepare The Casserole

In a large bowl, combine shredded hash browns, onion, green pepper, pepper jack cheese, cheddar cheese, salt and black pepper. Set aside some of the cheddar cheese to sprinkle over the top of the casserole before baking.

NOTE: If you are using frozen hash browns, let them partially thaw before adding them to the bowl with the other ingredients.

Stir to combine, then add the sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed and incorporated.

Casserole ingredients are combined in a large mixing bowl.Seasoned sour cream is stirred into the other casserole ingredients in bowl.

Spray the bottom and sides of a 9″ x 9″ square baking dish with non-stick spray. Pour the casserole mixture into the baking dish, and spread to cover.

Use the back of a spoon to press down on the mixture to flatten and slightly compact it into the baking dish. Sprinkle the remaining cheddar cheese over the top of the cheesy hash brown casserole.

Casserole mixture is pressed into a greased 9" square baking dish.Shredded cheddar cheese is sprinkled on top of the casserole before baking.

Bake The Casserole

Place the casserole in a preheated 350°F. oven. Bake it for 45-50 minutes. When it’s done, the edges should be golden brown and the casserole should be cooked through in the center of the dish.

Transfer the cheesy hash brown casserole to a wire rack, and let it cool slightly so it will firm up before slicing into 9 pieces, each one being about 3″ square. 

Cheesy hash brown casserole cools on a wire rack after baking.

Serve The Cheesy Hash Brown Casserole

Now all that is left to do is serve and enjoy this delicious casserole! We really enjoy it as a breakfast dish, served with eggs an fruit on the side.

This casserole also can be served with a variety of meat dishes (for dinner or lunch), as well. After all, it is a potato dish at its very core, right? Potatoes, sour cream, onions, bell peppers and cheese pair well to create a wonderful side dish!

A look at the inside of the casserole after pieces have been removed.A piece of cheesy hash brown casserole, served with eggs and strawberries.

I really hope you try this scrumptious recipe for cheesy has brown casserole. It REALLY is yummy, and I am confident you’re going to love it, too!

You can store any leftovers you might have in the refrigerator (covered). This casserole reheats very well in a microwave, so it’s perfect to enjoy over a few days time.

Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of recipes featuring potatoes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Cheesy Hash Brown Casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Category: Breakfast, Side Dish
Cuisine: American
Keyword: cheesy hash brown casserole
Servings: 9
Calories Per Serving: 144 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ cup light sour cream
  • 2 teaspoons chicken bouillon powder
  • 16 ounces shredded hash browns if frozen, let them partially thaw
  • ¾ cup pepper jack cheese (shredded)
  • ¾ cup cheddar cheese (shredded) **DIVIDED USE**
  • 3 Tablespoons chopped green bell pepper
  • 3 Tablespoons chopped yellow onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric
Instructions

  1. Preheat oven to 350℉. Lightly grease or spray a 9" x 9" square baking dish.

  2. Combine sour cream and chicken bouillon powder in a small bowl. Stir well until combined; set bowl aside.

  3. In large bowl, combine hash browns, onion, green pepper, pepper jack cheese, ½ cup cheddar cheese, salt and black pepper. *Reserve remaining ¼ cup cheddar cheese. NOTE: If using frozen hash browns, let them partially thaw before adding.

  4. Stir to combine, then add reserved sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed.

  5. Pour casserole mixture into greased baking dish; spread to cover. Use the back of a spoon to press down on mixture to flatten/slightly compact it into baking dish. Sprinkle remaining ¼ cup cheddar cheese on top of casserole.

  6. Bake at 350°F. for 45-50 minutes. When done, edges should be golden brown and casserole will be cooked through in the center. Transfer to a wire rack to cool slightly (so it firms up) before slicing into 9 pieces. Serve and enjoy!

Nutrition Facts
Cheesy Hash Brown Casserole
Amount Per Serving (1 slice (1/9 of total))
Calories 144 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 25mg8%
Sodium 381mg17%
Potassium 212mg6%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 0.4g0%
Protein 6g12%
Vitamin A 241IU5%
Vitamin C 7mg8%
Calcium 171mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!


Mar
2024

Blackberry Pecan Crisp

categories: Air Fryer Recipes, Breakfast
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Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.
Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.

Do you enjoy blackberries? We sure do! We have wild blackberry vines that grow over part of our back fence from a neighboring park, and I love to pick them each summer and make wonderful treats using them!

The recipe I’m sharing today is fairly similar to a blackberry crisp recipe I’ve posted in the past, but this one includes pecans in the streusel topping. I also changed a few of the ingredients, and the quantities I used to make this are also different in this particular recipe.

Fresh OR frozen (unthawed) blackberries can be used in this recipe, which makes it convenient to make this dessert any time of the year!

It’s a simple, classic dessert recipe I’m sure you’ll enjoy, because it is DELICIOUS! Here’s how to make blackberry pecan crisp.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Streusel Topping

To make the streusel topping for the blackberry crisp, whisk together old fashioned oats, flour, brown sugar and salt in a large mixing bowl. Continue mixing until combined, breaking up any brown sugar lumps you may find in the streusel topping.

Add COLD butter chunks to this mixture. Use a pastry blender or two forks to cut the butter into the streusel topping until the butter is about the size of peas.

Stir in chopped pecans, until they have been incorporated into the streusel. Set the bowl of streusel topping aside.

A streusel topping is combined to use on the fruit crisp.Chopped pecans are stirred into the streusel topping for the blackberry crisp.

Prepare The Blackberry Filling

TIP: You can use fresh OR frozen blackberries for this recipe. If using frozen blackberries, do not thaw them before adding!

Place blackberries, granulated sugar, all purpose flour and lemon juice in a large mixing bowl. Stir gently, until the ingredients are fully combined.

Blackberries are combined with sugar, flour and lemon juice in a bowl.The blackberry filling is now combined and ready for the baking dish.

Into The Baking Pan It Goes!

Lightly spray or grease a baking dish, approximately 6″ x 9″ or  you can use an 8″ square pan. Be sure to spray the pan on the bottom and all sides.

Spread the blackberry filling in the baking dish, evenly distributing it across the bottom until the pan is filled.

NOTE: Occasionally I will use disposable aluminum pans that come with lids, so I can freeze the blackberry crisp after it has been baked (and cooled)! I made this one (shown below in the photos) in the Fall, but we thawed it, and enjoyed it (reheated) in January!

A baking dish filled with the blackberry fruit filling.

Bake The Blackberry Pecan Crisp

Sprinkle the blackberry fruit filling with all of the streusel topping, making sure the entire top is covered. Once it is fully covered, the blackberry pecan crisp is ready for the oven!

Bake at 350°F. for about 40-45 minutes. When done, the blackberry pecan crisp should be bubbly all around the edges, and it should be golden brown on top.

Transfer the baking dish to a wire rack and let the crisp cool for 15 minutes before serving. The filling will thicken and firm up a bit as it cools, which will help with easier serving.

Pecan streusel topping is sprinkled over the surface of the blackberry crisp.The blackberry pecan crisp cools on a wire rack after being baked.

Time To Enjoy The Blackberry Pecan Crisp

Once the crisp has cooled slightly (15 minutes of patiently waiting!), it’s time to serve this delicious dessert!

Spoon out individual servings, and top each portion with a nice scoop of vanilla ice cream. I’m pretty sure somewhere there’s an unwritten law that states that cobblers and crisps must be served a la mode… ha ha!

The slightly warm (and oh so delicious) blackberry pecan crisp will  begin to soften that ice cream perfectly! Grab a fork or spoon and dig in! Its absolutely delicious, and I’m confident you’re going to enjoy this treat.

A serving of blackberry pecan crisp on a plate, with a scoop of vanilla ice cream.

I really hope you enjoy this classic dessert, and will enjoy this recipe for many years to come! Whether you use fresh berries or frozen, this is a simple and absolutely yummy fruit crisp!

We store any leftover blackberry crisp (covered) in the refrigerator, and then leftovers can be easily reheated in a microwave to enjoy later!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More COBBLER AND CRISP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious cobbler and crisp recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Blackberry Pecan Crisp
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.

Category: Dessert
Cuisine: American
Keyword: blackberry pecan crisp
Servings: 8
Calories Per Serving: 485 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Streusel Topping
  • 1½ cups old-fashioned oats
  • 1 cup all purpose flour
  • 1 cup dark brown sugar (packed)
  • ¼ teaspoon salt
  • 12 Tablespoons COLD butter = 1½ sticks, cold & cut in small chunks
For Blackberry Filling:
  • 6 cups blackberries if using frozen, do not thaw
  • ½ cup granulated sugar
  • 6 Tablespoons all purpose flour
  • 1 Tablespoon fresh lemon juice
US Customary - Metric
Instructions

  1. Preheat oven to 350℉. Spray/grease 6" x 9" OR 8" x 8" baking dish on bottom and sides.

  2. Combine oats, flour, brown sugar and salt in a large mixing bowl. Add COLD butter chunks. Use pastry blender or two forks to cut butter into the streusel topping until butter becomes the size of peas. Stir in pecans until incorporated. Set streusel topping aside.

  3. Place blackberries, sugar, flour and lemon juice in a large bowl. Stir gently, until combined. Spread blackberry filling evenly in baking dish until pan is filled.

  4. Sprinkle streusel mixture across surface of the blackberry filling, making sure entire surface is covered.

  5. Bake at 350°F. for 40-45 minutes. When done, it should be bubbly around the edges, and golden brown. Transfer to a wire rack; cool 15 minutes before serving. Filling will thicken as it cools. Serve and enjoy with a scoop of vanilla ice cream!

Nutrition Facts
Blackberry Pecan Crisp
Amount Per Serving (1 (1/8 of total))
Calories 485 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 45mg15%
Sodium 218mg9%
Potassium 297mg8%
Carbohydrates 76g25%
Fiber 8g33%
Sugar 45g50%
Protein 6g12%
Vitamin A 756IU15%
Vitamin C 23mg28%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.


Feb
2024

Blackberry French Toast Cups

categories: Breakfast
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Make delicious Blackberry French Toast Cups in an oven OR an air fryer. They’re easy to make, and are decadent, single serving breakfasts.
Make delicious Blackberry French Toast Cups in an oven OR an air fryer. They're easy to make, and are decadent, single serving breakfasts.

Every now and then I make French toast cups for our breakfast. They are a delicious, occasional TREAT we really enjoy, and I’ve been making them in different variations for years.

I came up with this version because I wanted to use some of our blackberries last summer. What I like about this dish is you make it the night BEFORE you’ll be serving it, and refrigerate it overnight. The next morning, all you will need to do is bake and serve! 

I have included instructions for cooking this recipe in a traditional oven or an air fryer. Both are convenient, trusted methods which can be used to make this yummy breakfast.

The recipe (as written) makes two servings, but can easily be doubled or tripled, etc. Here’s how to make Blackberry French Toast Cups.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Butter And Fill The Ramekins

The first thing you need to do is prepare the ingredients for overnight “refrigeration”. Yes, you need to plan ahead for this recipe! Make it up the night before you want to enjoy it for breakfast the next morning. Here’s how:

Butter the bottom and sides of 2 oven-safe ramekins. The ramekins I use are a standard size, about 4½ wide by 2″ tall.

Cut some 1-2 day old, fairly stale Italian bread into bite-sized cubes, leaving the crusts ON the bread. You will need 2 cups total. Divide HALF the bread cubes between the 2 ramekins, reserving the rest for a second layer.

IMPORTANT: The reason for using stale bread is that it has become slightly hardened, which allows it to soak in an egg mixture overnight without becoming so soggy that it falls apart into MUSH.

Add The Blackberries In Layers

Gently stir ½ teaspoon lemon juice and 1 teaspoon granulated sugar into the blackberries until the sugar dissolves. Add HALF of the blackberries on top of the bread cubes, dividing them evenly between the ramekins. 

Bread cubes and buttered ramekins are ready to go!A layer of bread cubes and blackberries in a buttered ramekin.

Repeat with a second layer of bread cubes, and another layer of blackberries, until the ramekins are full.

Second layer of bread cubes and blackberries are added to ramekin.

Mix And Add The Egg Filling

In a medium bowl, place the eggs, vanilla, milk, and 2 teaspoons granulated sugar. Whisk these ingredients together with a fork or wire whisk until they’re well blended.

Eggs, milk, vanilla and sugar are whisked together to make egg batter.

Carefully pour the egg mixture into the ramekins, evenly dividing it between the two dishes. The mixture should come very close to the top of the ramekins. 

Egg mixture is poured over bread cubes and blackberries before refrigerating.

Time To Chill!

Use a spoon or fork to lightly press the bread cubes down into the egg mixture. You want as many of the bread cubes covered with the liquid as possible.

Cover the ramekins tightly with plastic wrap, and place them in the refrigerator overnight (at least 6 hours). The bread cubes will soak up some of the liquid overnight.

Remove the ramekins from the fridge about 15 minutes before baking, to take off some of the chill. Remove the plastic wrap, and press the bread cubes back down into any remaining liquid. Preheat your oven to 375°F. during this time.

Bake Or Air-Fry The Blackberry French Toast Cups

Now It’s time to cook the Blackberry French Toast Cups! They can be cooked using a traditional oven OR an air-fryer. When baking, place a sheet of foil underneath, to catch any spills (for easy cleanup).

To Cook In An Oven: Preheat oven to 375°F. Bake for 30 minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

To Cook In An Air Fryer: Preheat air fryer to 350° F. Place ramekins carefully into the basket, being careful not to spill. Cook for 13 minutes, then reduce the temperature to 250°F, and cook 3 more minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nicely browned on top.

IMPORTANT: Since air fryer AND oven temps can vary with different manufacturers, be sure to check on the French toast cups occasionally toward the end of the cooking time, to ensure they do not overcook.

Tow baked Blackberry French Toast Cups cooling on a wire rack.A close up of one of the French toast cups cooling on a rack after baking.

Serve And Enjoy!

Once they’ve finished cooking (either method), transfer the ramekins to a wire rack to cool for a few minutes. Sift powdered sugar over the top of each ramekin before serving.

We think they taste best when they’ve had time to cool a bit, and we like to eat them warm, but not blazing hot!

My husband likes to eat his right out of the ramekin, with only sifted powdered sugar. I prefer to slide a butter knife around the edges of the ramekin and remove the French toast cup from the ramekin.

Powdered sugar is sifted on Blackberry French Toast Cups for serving.

Serve the blackberry French toast cups with powdered sugar, maple syrup or pancake syrup (whatever you prefer). Grab a fork, dig in, and enjoy this delicious breakfast treat!

One of the French toast cups (out of the ramekin) served on a white plate.Inside of the French toast cup, which was served with pancake syrup.

I hope you have the chance to make this dish, and trust you will like it as much as we do! The recipe can easily be doubled or tripled to meet your needs.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More FRENCH TOAST RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious French toast recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Blackberry French Toast Cups
Prep Time
10 mins
Cook Time
30 mins
Overnight Refrigeration (6-8 hours)
6 hrs
Total Time
6 hrs 40 mins
 

Make delicious Blackberry French Toast Cups in an oven OR an air fryer. They're easy to make, and are decadent, single serving breakfasts.

Category: Breakfast
Cuisine: American
Keyword: blackberry French toast cups
Servings: 2
Calories Per Serving: 385 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon butter softened (for ramekins)
  • 2 cups Italian bread cubes (stale-2 or 3 days old) cut in 1" cubes
  • ¾ cup blackberries (if frozen, thaw/drain)
  • 1 teaspoon granulated sugar
  • ½ teaspoon lemon juice
For Egg Batter:
  • 3 large eggs
  • 1 cup 1% milk
  • 2 teaspoons granulated sugar
  • 1 teaspoon vanilla extract
Serve With: powdered sugar, maple syrup or pancake syrup
    US Customary - Metric
    Instructions

    1. Butter bottom and sides of 2 oven-safe ramekins (4½" wide by 2" tall).

    2. Cut bread into 1" cubes (can leave crusts on). Divide HALF the bread cubes evenly between the ramekins, reserving other half for a 2nd layer.

    3. Gently combine lemon juice and 1 tsp. sugar with blackberries until sugar dissolves. Place HALF the blackberries on top of the bread cubes, dividing them evenly between ramekins. Add 2nd layer of remaining bread cubes, and 2nd layer of remaining blackberries, until ramekins are full. Set aside.

    4. Place eggs, vanilla, milk, and 2 tsp. sugar in a medium bowl; whisk until fully blended. Pour into the ramekins, evenly dividing between the two. Liquid should come very close to the top of the ramekins. 

    5. Use a spoon or fork to press bread cubes down into egg mixture, covering as many as possible with liquid. Cover ramekins with plastic wrap; refrigerate overnight (at least 6 hours). Remove ramekins from refrigerator 15 minutes before baking. Remove plastic wrap; press bread cubes down into any remaining liquid. Preheat oven during this time.

    6. To Cook In Oven: Preheat oven to 375°F. Bake for 30 minutes, or until a toothpick inserted in the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

      To Cook In Air Fryer: Preheat air fryer to 350° F. Place ramekins carefully into the basket, being careful not to spill. Cook 13 minutes, then reduce temperature to 250°F. Cook 3 more minutes, or until a toothpick inserted in the middle comes out free of “batter”. The French toast cups should be nicely browned on top.

      IMPORTANT: Air fryer/Oven temps can vary widely- check for doneness occasionally toward the end of cooking time, so they don't overcook.

    7. Transfer ramekins to a wire rack; cool a few minutes. Serve in the ramekin or after removing it from the dish (use knife around edges to help remove it). Serve with sifted powdered sugar, maple syrup or pancake syrup, and enjoy!

    Nutrition Facts
    Blackberry French Toast Cups
    Amount Per Serving (1 serving)
    Calories 385 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 10g63%
    Trans Fat 0.2g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 6g
    Cholesterol 290mg97%
    Sodium 273mg12%
    Potassium 444mg13%
    Carbohydrates 33g11%
    Fiber 4g17%
    Sugar 24g27%
    Protein 16g32%
    Vitamin A 814IU16%
    Vitamin C 12mg15%
    Calcium 207mg21%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make delicious Blackberry French Toast Cups in an oven OR an air fryer. They're easy to make, and are decadent, single serving breakfasts.

     


    Jan
    2024

    Blueberry Banana Bread

    categories: Breads, Breakfast
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    Make three mini-loaves of Blueberry Banana Bread in under 45 minutes! Filled with juicy blueberries, this is a great snack or breakfast!
    Make three mini-loaves of Blueberry Banana Bread in under 45 minutes! Filled with juicy blueberries, this is a great snack or breakfast!

    Today I want to share with you a recipe to make three loaves of yummy blueberry banana bread. I’ve made many loaves of banana bread and blueberry bread over the years, but finally decided last Fall to combine the two in a recipe! DUH!

    Not quite sure why I’ve not thought of this combination before, but oh well! Bananas and blueberries pair wonderfully in this delicious bread, and the easy recipe yields enough batter to bake 3 small loaves. Here’s how to make blueberry banana bread. 

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Batter

    Before making the batter, preheat your oven to 350°F. and prepare 3 mini-loaf pans by generously spraying or greasing them on the bottom and sides.

    To make the batter, sift flour, granulated sugar, baking powder, salt and baking soda in a large mixing bowl. Gently stir in blueberries until incorporated into the “dry ingredients”.

    NOTE: You can use fresh OR frozen blueberries for this recipe. If you are using FROZEN blueberries, do NOT thaw them before adding.

    Flour, sugar, salt, baking powder and baking soda are sifted into a large bowl.Blueberries are added to the dry ingredients for the mini-loaves of bread.

    In a separate bowl, mash the ripe bananas very well (until chunk-free), then add a large egg, vegetable oil and fresh lemon juice.

    Stir until these ingredients have been fully combined (and are fairly smooth). Once combined, add these “wet ingredients” to the bowl of dry ingredients.

    Eggs, oil, mashed bananas and lemon juice are mixed together in large bowl.Banana mixture is added to the dry ingredients and blueberries.

    Gently stir until the banana mixture has been incorporated into the batter. Don’t overmix. The finished batter for the blueberry banana bread will be very thick.

    The batter for the blueberry banana bread is ready for loaf pans.

    Bake The Blueberry Banana Bread

    Divide the batter evenly into the prepared mini-loaf pans, and top each loaf with additional blueberries (optional, but good!). These additional blueberries will decorate the top of each baked loaf nicely, when done.

    Place the loaf pans on the middle rack of the preheated oven. Bake at 350°F. for 30-35 minutes OR until a toothpick inserted in the top/middle of the loaves comes out clean. The loaves should also be nicely browned on top.

    NOTE: See the NOTES section in the printable recipe card below for baking time if using this recipe to make one 9″ x 5″ loaf of this bread.

    The batter for the blueberry banana bread in loaf pans in the oven.Three mini-loaves cool in loaf pans on a wire rack, after baking.

    Time To Enjoy Some Blueberry Banana Bread!

    Transfer the loaf pans to a wire rack, and let the blueberry banana bread cool 12-15 minutes before removing the loaf from the pan.

    Once they’ve cooled, run a butter knife around all the inside edges of the pans. Invert a plate on top of a loaf, then holding the platter and loaf pan tightly together, turn them upside down.

    This should release the bread from the pan. If the bread fails to release from the pan, turn it back over, let it rest a few more minutes, then try again.

    Let the blueberry banana bread cool slightly on the wire rack before slicing the loaf for serving. Cool the loaf completely before wrapping for storage or gift giving.

    The mini-loaves of baked blueberry banana bread in their baking pans.Cutting into the loaves reveals the juicy blueberries inside.

    Who Wants A Slice Of Blueberry Banana Bread?

    With three mini-loaves, you have the option of eating them all, storing them, or giving them as gifts. It’s your choice! I like to enjoy one loaf, freeze a loaf for later, and give one to family or friends.

    To serve, slice a loaf into your desired thickness, spread butter on a warm piece, and take a big bite! YUM… it is so delicious!

    NOTE: The calorie calculation given in the printable recipe card below is for one whole mini-loaf of this bread, because some people like THICK slices, while others prefer a THIN slice. Again… this is your choice!

    Two slices of blueberry banana bread, with melted butter on top.

    I hope you enjoy this delicious blueberry banana bread, whether it’s for a light snack or breakfast! You can freeze this bread as well, as long as it is tightly wrapped and stored in an airtight container.

    Thanks for stopping by today, and I invite you to come back soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking for More “Sweet” BREAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious sweet bread recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Blueberry Banana Bread
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     

    Make three mini-loaves of Blueberry Banana Bread in under 45 minutes! Filled with juicy blueberries, this is a great snack or breakfast!

    Category: Bread/Breakfast, Snack
    Cuisine: All Cuisines
    Keyword: blueberry banana bread
    Servings: 3 mini-loaves
    Calories Per Serving: 715 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all purpose flour
    • ½ cup granulated sugar
    • 2 teaspoons baking powder
    • ¾ teaspoon salt
    • ½ teaspoon baking soda
    • 1 cup blueberries if frozen, do NOT thaw
    • 1 cup mashed very ripe bananas approx. 2 medium
    • ¼ cup vegetable oil
    • 1 large egg
    • 1 Tablespoon fresh lemon juice
    Additional Blueberries (15-20) For Garnishing Top Of Loaves (optional, but nice!)
      US Customary - Metric
      Instructions

      1. Preheat oven to 350°F. Generously spray or grease 3 mini-loaf pans on the bottom and sides. **See NOTE section below if making one large 9x5 loaf.**

      2. Sift flour, sugar, baking powder, salt and baking soda in a large bowl. Gently stir in blueberries until incorporated. Set aside. NOTE: If using FROZEN blueberries, do NOT thaw them before adding.

      3. In separate bowl, mash ripe bananas very well (until chunk-free); add egg, oil and lemon juice. Stir until fully combined (and fairly smooth). Add this to the flour mix. Gently stir until banana mixture is incorporated. Don't overmix; batter is thick.

      4. Divide batter evenly into 3 prepared mini-loaf pans; top each loaf with more blueberries, if desired. Place pans on middle rack of oven. Bake at 350°F. for 30-35 minutes OR until toothpick inserted in the top of loaves comes out clean. Bread should be nicely browned on top.

      5. Transfer pans to a wire rack; cool 12-15 minutes before removing loaf from pan. Once cooled, run a butter knife around inside edges of the pans. Invert a plate on top of a loaf, then holding platter and loaf pan tightly together, turn them upside down. This "should" release bread from pan. If bread fails to release, turn it back over, let it rest a few more minutes, then try again. Let bread cool slightly on wire rack before slicing and serving. Enjoy!

      Recipe Notes

      NOTES: The caloric calculation given is for 1 whole mini-loaf of bread. Calories per serving will depend on the thickness of your slices.

      **If you wish to use a large 9"x 5" loaf pan to make ONE loaf of this bread, bake for 55-60 minutes. Check it at 50 minutes for doneness, then continue baking until toothpick comes out clean.**

      Nutrition Facts
      Blueberry Banana Bread
      Amount Per Serving (1 mini-loaf)
      Calories 715 Calories from Fat 189
      % Daily Value*
      Fat 21g32%
      Saturated Fat 4g25%
      Trans Fat 0.1g
      Polyunsaturated Fat 11g
      Monounsaturated Fat 5g
      Cholesterol 62mg21%
      Sodium 793mg34%
      Potassium 694mg20%
      Carbohydrates 123g41%
      Fiber 5g21%
      Sugar 48g53%
      Protein 12g24%
      Vitamin A 165IU3%
      Vitamin C 13mg16%
      Calcium 145mg15%
      Iron 5mg28%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make three mini-loaves of Blueberry Banana Bread in under 45 minutes! Filled with juicy blueberries, this is a great snack or breakfast!


      Jan
      2024

      Apricot Almond Breakfast Quinoa

      categories: Breakfast
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      Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It’s a simple, healthy, protein-packed meal!
      Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It's a simple, healthy, protein-packed meal!

      If you’re looking for a healthy, unique, and protein-packed breakfast, may I suggest this recipe for Apricot Almond Breakfast Quinoa?

      I found the original recipe in one of my cookbooks, featuring healthy recipes from the Mediterranean. It sounded good, so I tweaked the recipe a bit to suit our tastes, and this delicious breakfast dish (which I’ve made again and again) is the result! 

      Quinoa is the star ingredient, and it is now recognized world-wide as a “super food”, full of fiber, nutrients and protein! It’s an ancient food that has made a huge comeback in our modern food culture!

      The quinoa is cooked with cinnamon and milk, then fresh chopped dates, toasted almonds, dried apricots, honey and vanilla are added to it, for a huge boost of flavor! It’s delicious, and I would like to show you how easy it is to make. 

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Toast The Chopped Almonds In A Skillet

      The first thing you need to do is lightly toast raw almonds. Place raw, chopped almonds in a skillet. Turn the heat to MEDIUM, and cook the almonds, stirring often, for about 3 minutes.

      The almonds are finished toasting when they become fragrant, and are lightly browned. Once done, transfer them out of the hot skillet to a plate or paper towel, and let them cool.

      Once cooled, set aside about a Tablespoon of the almonds, because you will garnish the finished dish with them after it’s done. Let the rest of the almonds continue cooling.

      Chopped almonds are dry-toasted in a hot skillet for 3 minutes.

      Warm The Quinoa And Cinnamon

      Put the uncooked quinoa and ground cinnamon in a medium sized saucepan. Give it a quick stir to combine the two ingredients, then heat this for about a minute (Medium heat) until it is warmed through.

      Uncooked quinoa and ground cinnamon are warmed in a saucepan.

      Time To Cook The Quinoa

      Now add low fat milk and salt to the quinoa in the saucepan, and stir to combine. Bring this mixture to a boil on Medium heat.

      Once the milk comes to a boil, turn the heat down to very LOW. Put a lid on the saucepan, and simmer this mixture on low heat for approximately 13-14 minutes. Stir the quinoa every 3-4 minutes, then put the lid back on and continue cooking.

      Milk and salt are added to the pan of quinoa to begin cooking.Quinoa and cinnamon are cooked with milk and salt for about 13 minutes.

      Check the quinoa at the halfway point. If it seems like it is cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure the heat setting is at it’s lowest, and continue cooking.

      Stir the milk into the quinoa and continue cooking until it is done. The quinoa should be tender, and the liquid absorbed when it has finished cooking.

      A little bit of extra milk is added to the quinoa while it cooks.

      Add Remaining Ingredients To The Cooked Quinoa

      Once all the milk is absorbed (and the quinoa is tender), stir in the chopped apricots (reserving a few to garnish each serving).

      Add the chopped dates, honey, vanilla extract and the chopped, toasted almonds (except the reserved almonds for garnish).

      Stir to fully combine these ingredients. Now all that is left to do is divide the quinoa into serving dishes, garnish and serve.

      Apricots, vanilla, honey, dates and almonds are stirred into the quinoa.

      Serve The Apricot Almond Breakfast Quinoa

      Equally divide the apricot almond breakfast quinoa into two small serving bowls or dishes. Garnish the top of each portion with a few of the reserved toasted almonds and apricots.

      Serve the apricot almond breakfast quinoa immediately while it is still hot (or warm, depending on your personal preference). Grab a spoon and dig in to this delicious, protein-filled breakfast!

      Two white bowls full of apricot almond breakfast quinoa.Apricot Almond Breakfast Quinoa in a white bowl, ready to eat.

      I really hope you have the opportunity to try this yummy breakfast, and trust you will enjoy it as much as we do. The recipe can easily be adapted to make more servings, depending on the quantity you need.

      Thank you for stopping by today, and I invite you to come back again for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More BREAKFAST Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious breakfast recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
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      Author's signature

      Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle Edition), published in 2016 by Topflight Cookbooks

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      Apricot Almond Breakfast Quinoa
      Prep Time
      10 mins
      Cook Time
      13 mins
      Total Time
      23 mins
       

      Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It's a simple, healthy, protein-packed meal!

      Category: Breakfast, Brunch
      Cuisine: Mediterranean
      Keyword: apricot almond breakfast quinoa
      Servings: 2
      Calories Per Serving: 393 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 5 dried apricots *DIVIDED USE, chopped
      • 1 dried date pit removed, finely chopped
      • 2 Tablespoons chopped raw almonds *DIVIDED USE, chopped
      • ½ teaspoon sea salt
      • ¾ teaspoon ground cinnamon
      • 1 cup low fat milk
      • ½ cup quinoa uncooked
      • ¾ teaspoon vanilla extract
      • 1 Tablespoon honey
      US Customary - Metric
      Instructions

      1. Place chopped almonds in a skillet. Cook on Medium heat, stirring often, for 3 minutes. Transfer almonds to a paper towel; let cool. Set aside one Tablespoon almonds (as garnish for finished dish). Let the rest continue cooling.

      2. Put quinoa and cinnamon in a medium saucepan. Stir to combine, then heat for about 1 minute (Medium heat) until warmed through.

      3. Add milk and salt to the quinoa; stir to combine. Bring to a boil on Medium heat, then reduce heat to very LOW. Put a lid on pan; simmer mixture (LOW) heat approx. 13-14 minutes. Stir every 3-4 minutes, cover and continue cooking. Check quinoa at the halfway point. If it seems like it's cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure heat setting is at it's lowest, and continue cooking. Quinoa should be tender to the bite, and liquid absorbed when it's done.

      4. Remove pan from heat. Stir in chopped apricots (reserve a few for garnish). Add chopped date, honey, vanilla and almonds (except reserved almonds for garnish). Stir until combined.

      5. Equally divide quinoa into 2 small bowls. Garnish each with toasted almonds and apricots. Serve immediately, and enjoy!

      Nutrition Facts
      Apricot Almond Breakfast Quinoa
      Amount Per Serving (1 (1/2 of total))
      Calories 393 Calories from Fat 90
      % Daily Value*
      Fat 10g15%
      Saturated Fat 2g13%
      Trans Fat 0.1g
      Polyunsaturated Fat 3g
      Monounsaturated Fat 5g
      Cholesterol 9mg3%
      Sodium 642mg28%
      Potassium 804mg23%
      Carbohydrates 66g22%
      Fiber 7g29%
      Sugar 34g38%
      Protein 13g26%
      Vitamin A 867IU17%
      Vitamin C 1mg1%
      Calcium 216mg22%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It's a simple, healthy, protein-packed meal!

       


      Nov
      2023

      Blackberry Pecan Baked Oatmeal

      categories: Breakfast
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      Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It’s an EASY recipe (only 10 minutes prep), and then it’s baked (serves 8).
      Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It's an EASY recipe (only 10 minutes prep), and then it's baked (serves 8).

      If you’re looking for an easy to make breakfast dish that has very minimal prep work, I hope you’ll check out this recipe for blackberry pecan baked oatmeal.

      I came up with this dish after making a few changes to another of my recipes I’ve used for years, and am vey happy with the results.

      You can use fresh (seasonal) or frozen blackberries (unthawed) to make the baked oatmeal, which means this yummy dish can be made any time of year!

      Basically you mix the batter, pour it in a baking dish, and bake until done. Doesn’t that sound EASY? Well, it is… and here’s how to make it.

      Scroll Down For A Printable Recipe At The Bottom Of The Page

      Make The Batter

      Preheat the oven to 375° F. and lightly grease an 8″ x 8″ baking dish before making the batter to save time. You want the oven hot and ready to go, because it doesn’t take much time to make the batter.

      Place old fashioned oats, granulated sugar, ground cinnamon and salt in a large bowl, and stir to combine.

      In a separate bowl, whisk together milk (I use 1%), a large egg, and vanilla extract until they are also combined.

      Oats, granulated sugar, cinnamon and salt are combined in large bowl.Milk, egg, and vanilla extract are mixed together in a bowl.

      Pour the milk and egg mixture into the bowl with the oat mixture. Stir until these ingredients are blended together, then add chopped pecans and blackberries.

      If using frozen blackberries, add them to the batter, still frozen. The batter may turn slightly pink in color, but that is okay!

      Egg and milk mixture is added to oat mixture and stirred, to combine.Chopped pecans are blackberries are gently stirred into batter, until combined.

      Time To Bake!

      Pour or spoon the batter into the greased baking dish. Bake the oatmeal at 375°F. for between 45 and 50 minutes.

      The blackberry pecan baked oatmeal is done when firm and “set” on top, nicely browned, and it is fully cooked through.

      TIP: To test for doneness, insert a toothpick into the top/middle part of the oatmeal. If it comes out clean and free of batter, then it is done.

      Batter for baked oatmeal is poured into a greased 8"x8" baking dish.Blackberry Pecan Baked Oatmeal cools after it has been baked.

      Serve The Blackberry Pecan Baked Oatmeal

      Allow the blackberry pecan baked oatmeal about 15 minutes or more to cool, then cut it into 8 square pieces. We prefer to eat this baked oatmeal warm (not hot), but again, that is your choice!

      Sift a small amount of powdered sugar over the top of each piece, if desired. This is optional, but the powdered sugar is a nice decorative touch, and adds a bit more sweetness to this dish.

      A serving of the blackberry pecan baked oatmeal on a white plate.Sprinkled with powdered sugar, the blackberry pecan baked oatmeal is served.

      I hope you have the opportunity to make blackberry pecan baked oatmeal for a family breakfast or brunch. It really does taste wonderful.

      Thanks so much for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More BREAKFAST Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of breakfast recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      Recipe adapted from: thegratefulgirlcooks.com/blueberry-french-toast-cups

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Blackberry Pecan Baked Oatmeal
      Prep Time
      10 mins
      Cook Time
      45 mins
      Total Time
      55 mins
       

      Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It's an EASY recipe (only 10 minutes prep), and then it's baked (serves 8).

      Category: Breakfast
      Cuisine: American
      Keyword: blackberry pecan baked oatmeal
      Servings: 8
      Calories Per Serving: 174 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1½ cups old fashioned oats uncooked
      • ¼ cup granulated sugar
      • 1 teaspoon ground cinnamon
      • ¼ teaspoon salt
      • 1¾ cup milk
      • 1 large egg
      • 1 teaspoon vanilla extract
      • 1½ cups blackberries *fresh or frozen (unthawed)
      • ½ cup chopped pecans
      US Customary - Metric
      Instructions

      1. Preheat oven to 375° F. and lightly grease an 8" x 8" baking dish.

      2. Stir oats, sugar, cinnamon and salt in a large bowl, until combined.

      3. In separate bowl, whisk milk, egg, and vanilla until combined.

      4. Pour milk/egg mixture into oat mixture. Stir until combined; add pecans and blackberries. NOTE: If using frozen blackberries, add them to batter, still frozen. Batter may turn slightly pink in color, but that's okay!

      5. Pour batter evenly into prepared baking dish. Bake at 375°F. for 45-50 minutes. It's done when firm and "set" on top, browned, and fully cooked through. TIP: To test for doneness, insert a toothpick into top/middle part of oatmeal. If it comes out clean and batter-free then it's done.

      6. Let baked oatmeal cool about 15-18 minutes, then cut it into 8 square pieces. Serve warm OR hot (your choice!) Sift powdered sugar over each piece, if desired. Enjoy!

      Nutrition Facts
      Blackberry Pecan Baked Oatmeal
      Amount Per Serving (1 piece (1/8 of total))
      Calories 174 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 1g6%
      Trans Fat 0.003g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 3g
      Cholesterol 26mg9%
      Sodium 103mg4%
      Potassium 219mg6%
      Carbohydrates 23g8%
      Fiber 4g17%
      Sugar 11g12%
      Protein 6g12%
      Vitamin A 197IU4%
      Vitamin C 6mg7%
      Calcium 92mg9%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It's an EASY recipe (only 10 minutes prep), and then it's baked (serves 8).


      Oct
      2023

      Vegetable Cheddar Quiche

      categories: Breakfast
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      Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.
      Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.

      Today I want to share a recipe I created for a delicious vegetable cheddar quiche! I LOVE all varieties of quiche, and appreciate how versatile it is. We enjoy eating quiche for breakfast, lunch and dinner!

      This recipe has lots of veggies in it because I wanted to use up loads of veggies we had in our refrigerator! After thinking about different ways to cook them, I I decided to create my own recipe for a yummy quiche that featured them.

      A traditional pie/pastry crust is filled with sautéed fresh zucchini, cauliflower, broccoli, red bell pepper, garlic, green onions and carrots. You can use a frozen (thawed) 9″ deep dish crust or a homemade one. Your choice!

      After topping the veggies with grated cheddar cheese, a traditional egg filling is poured over these ingredients and the quiche is baked to perfection! Vegetable Cheddar Quiche is delicious, colorful, and full of “good for you “veggies! Here’s how to make it.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Cook The Veggie Filling

      Finely chop the fresh veggies. Try and keep all the pieces about the same size, so they will cook evenly (I cut round zucchini slices into quarters).

      Heat oil in a large skillet on Medium heat. Add the veggies (except garlic), and sauté them, stirring occasionally, for 4 minutes.

      Stir the minced garlic into the vegetables until combined and cook for 1 more minute, stirring often so the garlic doesn’t burn.

      Chopped veggies are cooked in oil in a hot, large skillet.Minced garlic is added to, and cooked with the veggies for the quiche.

      When finished cooking the veggies, transfer them from the skillet to a bowl, and let them cool to room temperature. Set aside.

      The chopped vegetables cool to room temp. after cooking.

      Prepare The Egg Filling

      Now it’s time to make a traditional egg filling for the quiche. Whisk eggs, heavy whipping cream, salt, pepper, and cayenne pepper together in a medium-sized bowl until fully combined. Set the bowl aside.

      Egg filling for the quiche is whisked together in a bowl until combined.

      Prepare The Quiche For Baking

      You can use a purchased DEEP DISH pie crust (thawed) OR use a 9″ homemade deep pie crust to make this quiche. Prick the bottom and sides of the crust several times with the tines of a fork.

      Add the “cooled to room temperature” veggies to the pie crust, and spread to cover the bottom of the crust.

      TIP: It’s important the veggies have cooled so they don’t cause the bottom of the pie crust (containing butter or shortening) to “soften or melt”.

      Sprinkle the veggies with grated cheddar cheese, making sure to cover the surface of the quiche as much as possible.

      Cooked veggies are added to an unbaked pie crust.Grated cheddar cheese is added to cover the chopped veggies.

      Bake The Quiche

      Place a large piece of aluminum foil on the oven shelf UNDER the shelf you will be baking the quiche on. This will help with cleanup in case it drips!

      Carefully pour the egg filling over the veggies and cheese in the pie crust. Note: The pie crust will end up being VERY full!

      CAREFULLY transfer the vegetable cheddar quiche onto a middle rack in a preheated 400°F. oven, being careful not to spill the filling!

      Bake at 400°F. for 15 minutes, then turn the heat down to 300°F, and continue cooking for 35-40 minutes. When done, the top of the quiche should be golden brown. A toothpick inserted into the top/middle of the quiche should come out clean.

      Egg filling for the quiche is poured over the veggie and cheese filling.After baking, the Vegetable Cheddar Quiche is golden brown on top.

      Serve The Vegetable Cheddar Quiche

      Transfer the baked vegetable cheddar quiche (still in the pie pan) to a wire rack, and let it cool for 12-15 minutes, to let the filling “settle” and firm up some. As it cools, it will slightly deflate a bit, as the hot air dissipates inside the quiche.

      Slice the quiche into 8 wedges, and serve with your favorite salad or fruit on the side. We enjoy this delicious quiche for breakfast, lunch and dinner! One quiche slice provides protein from the eggs and a fair amount of delicious veggies!

      Leftover quiche can be covered and stored in the refrigerator for several days. The leftover quiche can be easily reheated in a microwave, for convenience (and quick lunches or dinners!).

      The vegetable cheddar quiche, with one slice already removed.One slice of vegetable cheddar quiche, served on a white plate.

      I hope you have the opportunity to make and enjoy this delicious recipe for vegetable cheddar quiche, and trust you’ll enjoy it as we do!

      Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking for More QUICHE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious quiche recipes you may enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Vegetable Cheddar Quiche
      Prep Time
      15 mins
      Cook Time
      50 mins
      Total Time
      1 hr 5 mins
       

      Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.

      Category: Breakfast, Brunch, Dinner, Lunch
      Cuisine: American
      Keyword: vegetable cheddar quiche
      Servings: 8
      Calories Per Serving: 264 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Quiche:
      • 1 9" deep dish pie crust uncooked/thawed
      • 1 Tablespoon vegetable oil
      • ½ cup zucchini quarters ½" round slices, cut in ¼'s
      • ½ cup broccoli florets small florets
      • ½ cup cauliflower florets small florets
      • 1½ stems green onions (scallions) bulb and stem, chopped
      • ⅓ cup red bell pepper chopped-small pieces
      • 5 baby carrots sliced- small pieces
      • 1½ teaspoons minced garlic
      For Egg Filling:
      • 4 large eggs
      • 2 cups heavy whipping cream
      • ¾ teaspoon salt
      • ¼ teaspoon black pepper
      • ¼ teaspoon cayenne pepper
      US Customary - Metric
      Instructions

      1. Preheat oven to 400℉. Prick bottom and sides of uncooked/thawed 9" deep dish pie crust several times with the tines of a fork.

      2. Prepare veggies: Chop veggies about the same size (small), so they'll cook evenly. Heat oil in large skillet on Medium. Add veggies (except garlic); sauté, stirring occasionally, for 4 minutes. Stir garlic in until combined; cook 1 more minute, stirring often so garlic doesn't burn. Remove skillet from heat. Transfer veggies to a bowl; Set aside and let cool to room temp.

      3. Make egg filling: Whisk eggs, heavy whipping cream, salt, pepper, and cayenne pepper together in medium bowl until fully combined. Set bowl aside.

      4. Add "cooled to room temp." veggies to pie crust. Spread to cover bottom of crust. Sprinkle with grated cheese, covering veggies as much as possible. Pour egg filling over veggies/cheese. Pie crust will be VERY full! CAREFULLY transfer quiche onto middle rack of oven, being careful not to spill!

      5. Bake at 400°F. for 15 minutes, then reduce heat to 300°F, and continue cooking 35-40 minutes. When done, quiche should be golden brown. A toothpick inserted into the top/middle should come out clean. Transfer pie plate to a wire rack; let cool 12-15 minutes before slicing/serving.

      6. When ready to serve, slice into 8 wedges. Refrigerate any leftover quiche for up to 3-4 days. Microwave to reheat. Enjoy!

      Nutrition Facts
      Vegetable Cheddar Quiche
      Amount Per Serving (1 slice (1/8 of total))
      Calories 264 Calories from Fat 234
      % Daily Value*
      Fat 26g40%
      Saturated Fat 15g94%
      Trans Fat 0.02g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 7g
      Cholesterol 160mg53%
      Sodium 279mg12%
      Potassium 196mg6%
      Carbohydrates 4g1%
      Fiber 1g4%
      Sugar 3g3%
      Protein 5g10%
      Vitamin A 2168IU43%
      Vitamin C 19mg23%
      Calcium 63mg6%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.


      Oct
      2023

      Carrot Cinnamon Nut Bread

      categories: Breads, Breakfast
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      Carrot Cinnamon Nut Bread is an “easy to make” delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.
      Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.

      I really enjoy baking bread, whether it’s loaves of savory bread or sweetened bread! It’s fun to try different recipes, then get to enjoy a slice of warm bread with a meal or for breakfast!

      Today I am sharing a recipe from a woman named Fern who attended church with my husband and I. This recipe was published in our church cookbook about 35 years ago.

      Fern was an excellent cook (I have several of her recipes), and though she has been in heaven for awhile now, her recipes live on!

      The recipe for carrot cinnamon nut bread is really tasty, quick and simple to make, so I am sharing it here so you can enjoy it, too! Here’s how to make it.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Batter For The Carrot Cinnamon Nut Bread

      Mix granulated sugar, molasses, vegetable oil and two eggs together in a large mixing bowl. Use a wire whisk to combine these ingredients.

      This is the bowl of “wet ingredients”. Set the bowl aside while you mix the “dry ingredients” together in a separate bowl. 

      Two eggs, molasses, sugar and vegetable oil, in a large white bowl.A wire whisk is used to combine the wet ingredients for the batter.

      In a separate bowl, stir together all purpose flour, cinnamon, baking soda and salt until combined.

      Add these “dry ingredients” to the bowl of “wet ingredients”, and stir until the ingredients are combined.

      Flour, cinnamon, baking soda and salt are measured into a large bowl.Flour mixture is stirred into the wet batter mixture until combined.

      Final Step Before Baking

      The batter for the carrot cinnamon nut bread is almost ready! The final step is to add grated and peeled carrots and chopped walnuts (or pecans) to the batter.

      Stir the carrots and nuts into the batter only until just combined. Don’t overmix the batter or the bread can become dense.

      A white bowl, full of combined batter for the carrot cinnamon nut bread.Grated carrots and chopped nuts are added to the bread batter in the bowl.

      Time To Bake The Bread

      Generously spray or grease the bottom and sides of a 9″ x 5″ loaf pan. Pour the batter into the prepared pan, spreading the batter evenly to distribute.

      Bake the carrot cinnamon nut bread at 375°F. for 50-60 minutes, or until a toothpick inserted into the top/middle of the loaf comes out clean.

      TIP: Oven temps can vary quite a bit, so I suggest checking for doneness at the 50 minute mark. If not completely done at that point, check again every couple of minutes until fully cooked.

      The batter for the bread in a 9" x 5" baking loaf pan.

      Once done, remove the pan from the oven and let cool on a wire rack. After about 15 minutes, run a butter knife around the inside edges of the pan, to loosen the bread.

      Invert the pan upside down to remove the loaf, then allow the loaf of carrot cinnamon nut bread to cool on a wire rack.

      One loaf of carrot cinnamon nut bread, cooling on a wire rack after baking.

      Slice And Serve The Carrot Cinnamon Nut Bread

      When the bread cools enough to suit your taste (we like it slightly warm), slice the carrot cinnamon nut bread and serve.

      With a loaf this size, we usually get 10 slices. If desired, spread each slice with some softened butter… and dig in!

      This bread has a deep brown color, and you can see the flecks of carrot and nuts all through each slice. It’s really delicious!

      Carrot cinnamon nut bread loaf and one slice, on a white plate.

      I hope you have the opportunity to make this yummy bread, and trust you will enjoy it as much as we do! The loaf also freezes well, if wrapped tightly in plastic wrap and aluminum foil.

      Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More “Sweet” BREAD RECIPES?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of “sweet” bread recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
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      Author's signature

      Original recipe source: submitted by Fern Bain in “Cooking With Love”, page 23, published by Monte Vista Chapel Ladies Fellowship, 1988

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Carrot Cinnamon Nut Bread
      Prep Time
      10 mins
      Cook Time
      50 mins
      Total Time
      1 hr
       

      Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.

      Category: Bread/Breakfast, Snack
      Cuisine: American
      Keyword: carrot cinnamon nut bread
      Servings: 10 slices
      Calories Per Serving: 337 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ¾ cup granulated sugar
      • ¼ cup molasses
      • ⅔ cup vegetable oil
      • 2 large eggs
      • 1½ cups all purpose flour unsifted
      • 1 teaspoon ground cinnamon
      • 1 teaspoon baking soda
      • ½ teaspoon salt
      • 1 cup grated, peeled raw carrots
      • ½ cup chopped walnuts (or pecans)
      US Customary - Metric
      Instructions

      1. Preheat oven to 375℉. Generously grease (or spray) bottom and sides of a 9" x 5" loaf pan.

      2. Mix sugar, molasses, oil and eggs together in a large mixing bowl, using a wire whisk. Set aside.

      3. In separate bowl, stir flour, cinnamon, baking soda and salt until combined. Add this to the bowl of molasses mixture; stir until combined.

      4. Add carrots and chopped nuts to the batter. Stir just until combined. Don't overmix batter or bread can become dense.

      5. Spread batter evenly in greased loaf pan. Bake at 375°F. for 50-60 minutes (check it at 50 minutes), or until a toothpick inserted into the top/middle of the loaf comes out clean.

      6. Remove pan from oven; cool on wire rack for about 15 minutes. Run a butter knife around inside edges of pan, to loosen bread. Invert pan to remove loaf; cool loaf on wire rack. Slice, serve, and enjoy!

      Nutrition Facts
      Carrot Cinnamon Nut Bread
      Amount Per Serving (1 slice (1/10 of total))
      Calories 337 Calories from Fat 180
      % Daily Value*
      Fat 20g31%
      Saturated Fat 3g19%
      Trans Fat 0.1g
      Polyunsaturated Fat 11g
      Monounsaturated Fat 4g
      Cholesterol 37mg12%
      Sodium 253mg11%
      Potassium 225mg6%
      Carbohydrates 38g13%
      Fiber 1g4%
      Sugar 22g24%
      Protein 4g8%
      Vitamin A 2194IU44%
      Vitamin C 1mg1%
      Calcium 38mg4%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.


      Sep
      2023

      Watermelon Pineapple Smoothie

      categories: Beverages, Breakfast
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      Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!
      Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!

      Smoothies are a wonderful “go to” recipe for me when the temperatures rise outside. Sometimes it feels too warm to prepare a hot breakfast, and that’s where a filling smoothie comes in handy!

      I love to make smoothies, and have made quite a few over the years. When I want a light breakfast, a fruit smoothie is one of my preferred choices. A smoothie fills me up without being too heavy.

      This cold, refreshing, watermelon pineapple smoothie recipe is easy to make, and has a yummy flavor combo of watermelon, pineapple and coconut.

      Cold, fresh and HAPPY watermelon is used to make this smoothie.

      Plain Greek yogurt adds great protein and creaminess to the smoothie, which in my book is an added plus! Here’s how to make it.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      What Ingredients Will I Need?

      To make the watermelon pineapple smoothies you will need canned coconut milk (regular or light), plain Greek yogurt (regular or nonfat), crushed pineapple, and cold, sweet watermelon.

      You will also need crushed ice, which will help make the smoothies cold and slightly thickened. A blender or food processor is also necessary to mix the smoothie.

      Canned coconut milk, watermelon, plain yogurt and pineapple used for smoothie.

      A Word About Canned Coconut Milk

      You can use either regular or light canned coconut milk for these smoothies. I typically use “regular” coconut milk to make this type of smoothie, but it is your choice.

      Canned coconut milk can typically be found in most grocery stores, usually in their Asian Foods section. It is thick and creamy, and provides wonderful flavor, so don’t skip this!

      Important Tip: Canned coconut milk is very thick (and separated) when the can is first opened. Be sure to give it a good stir in the can to fully blend the milk before using.

      Canned coconut milk needs to be stirred well before using.

      Time To Make The Smoothie

      Place the smoothie ingredients into a blender or food processor (including the crushed ice). Process or blend these ingredients until smooth in texture.

      If you want the smoothies slightly thicker, add a bit more coconut milk (still some left in the can!) and/or crushed ice until the smoothie reaches your desired consistency.

      Ingredients for the watermelon pineapple smoothie in a blender.

      Time For A Cold Watermelon Pineapple Smoothie!

      Once the watermelon pineapple smoothie is blended, pour each serving into a glass. This recipe will yield enough for 3 small servings, so divide the mixture evenly into three glasses.

      Garnish the cold smoothie with a wedge of watermelon (if desired), stick a straw in the cup, and enjoy! See how easy it was to make this smoothie?

      A glass of watermelon pineapple smoothie with a straw and watermelon wedge.

      The watermelon pineapple smoothie is creamy, light pink in color, cold and refreshing, especially on a HOT day!

      This smoothie’s taste is a good combination of watermelon, pineapple and coconut flavors. None of them overpowers the others. 

      Watermelon pineapple smoothie in a glass is light pink in color.A spoonful of the watermelon pineapple smoothie, held above the cup.

      I hope you enjoy this watermelon pineapple smoothie! Thanks for stopping by, and please come back soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More SMOOTHIE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of smoothie recipes for you to enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
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      Watermelon Pineapple Smoothie
      Prep Time
      5 mins
      Cook Time
      0 mins
      Total Time
      5 mins
       

      Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!

      Category: Beverages, Breakfast, Snack
      Cuisine: All Cuisines
      Keyword: watermelon pineapple smoothie
      Servings: 3
      Calories Per Serving: 239 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1½ cups watermelon cut in small chunks
      • 1 cup crushed pineapple juice lightly drained
      • ¾ cup unsweetened coconut milk (canned) regular or light, stirred well in can
      • ¾ cup plain, nonfat Greek yogurt or substitute full fat, if desired
      • 1 cup crushed ice
      US Customary - Metric
      Instructions

      1. Important Tip: Canned coconut milk is very thick (and separated) when can is first opened. Give it a good stir in the can to fully combine before using.

      2. Place all ingredients into a blender or food processor (including crushed ice). Process or blend until smooth in texture. *If you want smoothies to be slightly thicker, add a bit more coconut milk and/or crushed ice until it reaches desired consistency.

      3. Divide smoothie mixture evenly into three glasses. Garnish each with a watermelon wedge and straw, if desired. Serve, and enjoy!

      Recipe Notes

      NOTE: Caloric calculation was made using plain, nonfat Greek yogurt.

      Nutrition Facts
      Watermelon Pineapple Smoothie
      Amount Per Serving (1 (1/3 of total))
      Calories 239 Calories from Fat 135
      % Daily Value*
      Fat 15g23%
      Saturated Fat 13g81%
      Trans Fat 0.003g
      Polyunsaturated Fat 0.2g
      Monounsaturated Fat 1g
      Cholesterol 3mg1%
      Sodium 32mg1%
      Potassium 411mg12%
      Carbohydrates 23g8%
      Fiber 3g13%
      Sugar 20g22%
      Protein 7g14%
      Vitamin A 474IU9%
      Vitamin C 15mg18%
      Calcium 85mg9%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!

       

      Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!


      Aug
      2023

      Banana Oat Pancakes

      categories: Breakfast
      6 Shares
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      It’s really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!
      It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

      Do you enjoy pancakes for breakfast? We have them occasionally, and I’m always amazed at the many recipes and flavor combinations available to make yummy pancakes.

      This recipe for banana oat pancakes is delightfully EASY, and delicious. Old fashioned oats, cinnamon and mashed banana give these pancakes their nice texture and great flavor.

      If you’re looking for a pancake recipe (from scratch) to try, may I suggest these? Here’s how to make banana oat pancakes.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Pancake Batter

      Combine all purpose flour, old-fashioned oats, sugar, baking powder, and cinnamon in a large mixing bowl.

      Flour, oats, sugar, baking powder and cinnamon are mixed in white bowl.

      In a separate bowl, mix together one egg, milk, a mashed ripe banana, and vegetable oil until well-combined. This mixture will be fairly “lumpy”, due to the mashed banana.

      TIP: Use a very ripe banana (with lots of brown spots), because they help sweeten the batter more than a barely ripe banana!

      An egg, milk, mashed banana and oil are placed in mixing bowl.The wet ingredients are fully combined for the pancake batter.

      Pour the “wet” ingredients into the bowl with the “dry” ingredients. Stir only until the batter is blended, being careful not to overmix it.

      Wet ingredients are poured into the dry ingredients for the pancake batter.After mixing, the batter for banana oat pancakes is ready for cooking.

      Cook The Banana Oat Pancakes

      Spray a large non-stick skillet (or grill) with non-stick baking spray. Heat  the skillet on Medium-high heat until very hot, but not smoking.

      Pour the batter for the banana oat pancakes into the skillet using ¼ cup for each pancake. Use the bottom of the cup (or a spoon) to round out the pancakes in the skillet.

      Let the pancakes cook undisturbed, until bubbles form on top and around the edges, and the bottom begins to brown. 

      Pancake batter for two pancakes is measured into a hot skillet.Bubbles will form on edges of pancakes when it's time to flip them over.

      Carefully flip the banana oat pancakes to the other side, and continue cooking until the bottom has browned, and the pancakes are set and cooked through.

      Remove the pancakes from the skillet, and repeat process with remaining batter. I lightly spray the skillet again before adding the next batch of batter.

      Keep the finished pancakes warm while you finish using up all the pancake batter.

      The banana oat pancakes continue to cook on the second side, in skillet.

      Ready To Eat!

      Serve the pancakes warm with butter and pancake syrup, and dig in! The banana oat pancakes are light and fluffy, and have a lovely banana flavor, with a slight hint of cinnamon. They’re delicious!

      Banana Oat Pancakes, served on a white plate with butter and syrup.Some small bites of the banana oat pancakes on plate, with syrup.

      I hope you have the opportunity to make these banana oat pancakes for those you love. They are so simple to make, and taste wonderful.

      Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More PANCAKE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of pancakes recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: “Taste of Home” magazine, Dec./Jan. 2005 issue, page 21, published by Reiman Publications

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      5 from 1 vote
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      Banana Oat Pancakes
      Prep Time
      5 mins
      Cook Time
      7 mins
      Total Time
      12 mins
       

      It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

      Category: Breakfast
      Cuisine: All Cuisines
      Keyword: banana oat pancakes
      Servings: 7 pancakes
      Calories Per Serving: 220 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1⅓ cups all purpose flour
      • ¾ cup old-fashioned oats
      • 1 Tablespoon granulated sugar
      • 2 teaspoons baking powder
      • ¾ teaspoon ground cinnamon
      • 1⅓ cups milk
      • 1 cup mashed ripe banana
      • 1 large egg
      • 2 Tablespoons vegetable oil
      US Customary - Metric
      Instructions

      1. Dry ingredients: Combine flour, oats, sugar, baking powder, and cinnamon in large mixing bowl.

      2. Wet Ingredients: In separate bowl, mix egg, milk, mashed banana, and oil until well-combined.

      3. Pour "wet" ingredients into bowl with "dry" ingredients. Stir only until batter is blended. Do not overmix.

      4. Spray large non-stick skillet (or grill) with non-stick baking spray. Heat on Medium-high until very hot, but not smoking. Pour pancake batter into skillet using ¼ cup for each pancake. Use bottom of the cup (or a spoon) to round out pancakes in skillet. Cook pancakes undisturbed, until bubbles form on top and around edges, and the bottom begins to brown. 

      5. Carefully flip pancakes to the other side with a spatula; continue cooking until bottom has browned, and pancakes are set/cooked through. Remove pancakes from skillet; repeat process with remaining batter, lightly spraying skillet before adding batter. Keep pancakes warm while you finish cooking remaining pancakes.

      6. Serve pancakes warm with butter and pancake syrup, and enjoy!

      Recipe Notes

      NOTE: Caloric calculation made using 1% milk.

      Nutrition Facts
      Banana Oat Pancakes
      Amount Per Serving (1 pancake)
      Calories 220 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 1g6%
      Trans Fat 0.03g
      Polyunsaturated Fat 3g
      Monounsaturated Fat 1g
      Cholesterol 29mg10%
      Sodium 30mg1%
      Potassium 370mg11%
      Carbohydrates 36g12%
      Fiber 2g8%
      Sugar 8g9%
      Protein 6g12%
      Vitamin A 148IU3%
      Vitamin C 3mg4%
      Calcium 122mg12%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!

      It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!