Delicious banana blueberry pancakes (6 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using the Weight Watchers Freestyle plan.

Do you enjoy pancakes? I sure do, but because they pack quite a calorie punch, I typically may only indulge in them about once a month or so. Even though I LOVE them, I’ve been known to refer to them as “gut bombs”!

Recently I made some banana blueberry pancakes using ingredients that count as ZERO points on the Weight Watchers Freestyle eating plan. Basically the Freestyle plan includes certain foods (about 200) that are tracked as zero point foods in an effort to help you focus on this food list (to assist in making wiser food selection choices).

My Inspiration For Making These “Flourless” Banana Blueberry Pancakes

I decided to try and make some pancakes using only those ingredients found on the Freestyle zero points list, and see how they turned out. Can you tell I was craving pancakes? So, into the kitchen I went to experiment.

My goal was to NOT use flour (not on the “list”), and knew it could work, because I had made peanut butter cookies this way (without flour) before, and they were fantastic! I decided to make banana blueberry pancakes, and use banana and eggs as the base for the pancake batter. And THAT is how I came up with this pancake recipe! It was EASY, and the pancakes tasted amazing!

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

How To Make WW Freestyle Banana Blueberry Pancakes

Place a large ripe banana (they’re sweeter), two eggs, cinnamon, baking powder, and vanilla extract into a medium sized mixing bowl.

Use an electric mixer to fully blend these ingredients together. NOTE: The mixture will be thinner than if you were using a commercially prepared pancake mix with flour.

Cook The Pancakes

Spray an electric griddle (or large skillet) with non-stick baking spray (or lightly brush with oil). Heat the griddle on a medium-high heat.

Once the griddle is hot, carefully pour or ladle out the batter into 5 small pancakes. Each of the banana blueberry pancakes was about 4 inches in diameter. I used a large measuring cup with a pour spout to do this, but a soup ladle will also do the trick!

As soon as you have the pancakes on the hot grill, place the blueberries onto the pancakes. Once bubbles have formed over the surface of the pancakes, and they are nice and brown underneath, carefully turn the pancakes to the other side using a spatula.

NOTE: Be very careful when turning pancakes. The batter is thin, and since they are studded with the weight of the blueberries, you don’t want to tear the pancakes!

The photo below is what the banana blueberry pancakes looked like right after I flipped them to the other side. Nice and golden brown!

Continue to cook the pancakes until the other side is golden brown as well, and the center of the pancake is firm (not too soft and mushy). The pancakes are now done, and are ready to serve!

Serve The Banana Blueberry Pancakes

Transfer the pancakes to a plate. Now, the pancakes DO have calories (just over 300), but if you are on the Weight Watchers Freestyle plan, pig out! 5 of these pancakes are zero points! If not on Freestyle plan, simply enjoy them all, or split them with someone you love!

I garnished the pancakes with additional blueberries and several banana slices to make it “look pretty”, and served this dish.  The blueberries inside the pancakes are loaded with juice and flavor, so you can eat the pancakes just like this OR you can add just one more “garnish”!

Other Optional Toppings For The Banana Blueberry Pancakes

I lightly dusted the banana blueberry pancakes with 1/2 of a teaspoon of sifted powdered sugar (for the photo, of course!). How much or little you use is your choice (and extra calories).

You can also top these pancakes with traditional pancake syrup OR sugar-free pancake syrup (to stick with the plan), or just top them with a dollop of whipped cream. Again, these toppings have more calories (and points values), but eat them however you like ’em!

The banana blueberry pancakes are light in texture, popping with big, juicy blueberries, and have a wonderful flavor! WooHoo! I really hope you will give these a try, and trust you will enjoy them, too! Have a great day!

Looking For More PANCAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few wonderful “traditional” pancake recipes include:

• Pumpkin Chocolate Chip Pancakes
• Lemon Ricotta Pancakes
• Homemade Blueberry Pancakes (regular, from scratch)
• Apple Pie Pancakes

Interested In More Recipes Via Newsletter?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: my hungry brain

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WW Freestyle Banana Blueberry Pancakes

Prep Time

5 mins

Cook Time

4 mins

Total Time

9 mins

 

Delicious banana blueberry pancakes (5 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using Weight Watchers Freestyle plan.

Category: Breakfast

Cuisine: American

Keyword: banana blueberry pancakes

Servings: 1 serving (5 small pancakes)

Calories Per Serving: 318 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 large banana
• 2 large eggs
• 1/4 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 cup blueberries (approximate)
• non-stick spray or vegetable oil

OPTIONAL GARNISHES INCLUDE: sliced banana, fresh blueberries, sifted powdered sugar, or pancake syrup (regular or sugar-free).

US Customary - Metric

Instructions

1. Place a ripe banana (they are sweeter), two eggs, cinnamon, baking powder, and vanilla into a large mixing bowl. Use an electric mixer to fully blend these ingredients. NOTE: The mixture will be thinner than if you were using a commercially prepared pancake mix with flour in it.

2. Spray an electric griddle (or large skillet) with non-stick baking spray (or lightly brush with oil). Heat the griddle on a medium-high heat. Once griddle is hot, carefully pour or ladle out batter into 5 pancakes (about 4" each in diameter). 

3. As soon as all pancakes are on grill, place blueberries onto pancakes. Once bubbles have formed on pancake surface, and they are nice and brown underneath, carefully turn the pancakes to the other side using a spatula. NOTE: Be very careful when turning. The batter is thin, and since they are studded with the weight of the blueberries, you don't want to tear the pancakes! Continue to cook the pancakes until the other side is golden brown as well, and the center of the pancake is firm.

4. Once done cooking, transfer pancakes to a plate. Garnish with additional banana slices and blueberries. Additional garnishes can include powdered sugar, whipped cream, regular or sugar-free pancake syrup, etc. (these calories are not included in calorie count!). Enjoy!

Recipe Notes

One serving is 5 small pancakes! Caloric Calculation was made without including optional garnishes. Wt. Watchers zero points were calculated without any garnishes except for additional blueberries and banana slices.

Nutrition Facts

WW Freestyle Banana Blueberry Pancakes

Amount Per Serving (1 (5 small pancakes))

Calories 318 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 421mg140%

Sodium 164mg7%

Potassium 837mg24%

Carbohydrates 40g13%

Fiber 5g21%

Sugar 22g24%

Protein 16g32%

Vitamin A 690IU14%

Vitamin C 17.4mg21%

Calcium 150mg15%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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

You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You’ll love this special breakfast treat!

We happen to love pancakes in our home but tend to only have them about once a month. I’ve made many different kinds from scratch but always keep a convenient bag of pancake mix around, for those times we just really want a pancake or two without any fuss!

This recipe for apple pie pancakes evolved out of one of those kinds of mornings!  Pancakes sounded GOOD, but I wanted to tweak or “class” them up just a little bit! 

I went to our pantry and pulled out a jar of my home-canned apple pie filling! Into the kitchen I went, to create something quick, yummy (and different) for breakfast!

The lure of a big, convenient bag of pancake mix was calling to me (nice, quick and easy), so I grabbed it, and as quick as a flash, these apple pie pancakes were born!

The use of pancake mix makes this such a simple, convenient recipe to throw together, but it results in a delicious twist on plain, “normal” pancakes! Here’s how to make delicious apple pie pancakes:

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

It’s EASY To Make Apple Pie Pancakes

Measure out the pancake mix and water that the mix you are using calls for, into a medium sized mixing bowl.  I used Krusteaz brand pancake mix, so I measured out the mix, then added the water. TIP: Whatever brand of pancake mix you use, use their ingredient list, and remember to make enough for 12 (4″) pancakes!

Add ½ cup of the apple pie filling to the pancake mix. You can use home-canned apple pie filling or store bought.  Can you see the small apple chunks in the pie filling I made? Yum.

The apple pie filling will add lots of flavor to the pancake batter. Stir the batter until blended.

Add the ground cinnamon to the batter, and stir it in, as well.  Even though the pie filling had cinnamon in it, adding EXTRA cinnamon really helps add even more flavor to the pancakes.

Time To Cook Apple Pie Pancakes

Spray a griddle or large skillet with non-stick baking spray. Heat griddle (or skillet) until hot. Pour the batter onto griddle, forming 4″ wide pancakes, leaving a bit of space between each one.

You will probably have to cook the apple pie pancakes in batches, because the recipe, as written, will yield about 12 pancakes (4″ each).  Cook until bubbles form on the top of the pancakes, then carefully flip to the other side.

Continue cooking the other side of the apple pie pancakes until done in the center, then remove to serving plate, and keep warm. Repeat process until all batter has been used.

Ready For Serving!

Once all the apple pie pancakes are finished cooking, transfer the pancakes to individual serving plates. Place 2 pancakes on each plate, and top with a pad of butter (if desired), and about 4 Tablespoons of the reserved apple pie filling.

There is no need for any maple syrup, because the apple pie topping is sweetened already! The addition of cinnamon flavor, and the softened, sweet apples really take these pancakes from “ordinary” to “extra-ordinary”! YUMMMM!

These apple pie pancakes are really a quick and easy way to make an average breakfast more unique! I hope you will consider trying this “recipe”, because I’m confident you will enjoy it!

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 wonderful day.

Looking For More PANCAKE Recipes?

You can find all of my published recipes in the Recipe Index, located at the top of the page. Here are a few other pancake or waffle recipes I think you might enjoy:

• Lemon Ricotta Pancakes
• Homemade Blueberry Pancakes
• Swedish Pancakes
• Pumpkin Chocolate Chip Pancakes
• Banana Oat Pancakes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe Source: My hungry brain. After coffee.

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Apple Pie Pancakes

Prep Time

4 mins

Cook Time

5 mins

Total Time

9 mins

 

You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You'll love this special breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: apple pie pancakes

Servings: 6 ( 2 pancakes (4") per serving)

Calories Per Serving: 170 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups pancake mix (I used Krusteaz)
• 1 +1/3 cups water
• 1 teaspoon ground cinnamon
• 16 ounces apple pie filling (home canned or store bought) , divided use
• non-stick baking spray

US Customary - Metric

Instructions

1. Measure out pancake mix and water that the mix you are using calls for, into a medium sized mixing bowl.  Whatever brand of pancake mix you use, use their ingredient list, and remember to make enough for 12 (4") pancakes! Add 1/2 cup of the apple pie filling to the mix (reserving the rest for later). Add the ground cinnamon to the batter, and stir just until the batter is fully mixed.

2. Spray a griddle or large skillet with non-stick baking spray. Heat on medium heat until hot. Pour batter onto griddle, forming 4" wide pancakes, leaving a bit of space between each one. Cook until bubbles form on the top of the pancakes and the bottom edges are golden brown, then carefully flip to the other side. Continue cooking until done in the center, then remove to serving plate, and keep warm. Repeat process until all batter has been used.

3. To serve, transfer pancakes to individual plates. Place 2 pancakes on each plate, and top each serving with a pad of butter (if desired), and about 4 Tablespoons of the reserved apple pie filling. Serve, and enjoy!

Recipe Notes

Other Serving Suggestions: 

• Add toasted, chopped walnuts to batter (or use as garnish on top).
• Top apple pie filling on pancakes with whipped cream.

Nutrition Facts

Apple Pie Pancakes

Amount Per Serving (2 pancakes + 4 T. topping)

Calories 170 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 30mg10%

Sodium 257mg11%

Potassium 120mg3%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 10g11%

Protein 3g6%

Vitamin A 125IU3%

Vitamin C 1.6mg2%

Calcium 100mg10%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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

It’s so EASY to make this buttery, scrumptious crescent roll coffeecake, using a can of crescent rolls, jam, and a few other common ingredients!

What do you do with a roll of crescent rolls you find in the refrigerator?  That was my dilemma recently after discovering a can of crescent rolls in the back of our refrigerator.

They had been “hiding out” in the fridge for a couple of weeks and needed to be used. I knew I didn’t want to simply make rolls for dinner… I wanted to make something more “fun”!

This recipe for crescent roll coffeecake was one I had found on Pinterest and saved, so I pulled the recipe and made a DELICIOUS breakfast for my husband and myself!  Talk about EASY! This recipe is just that, and you can even customize it with your FAVORITE jam!

We were VERY surprised at just how absolutely yummy this crescent roll coffeecake was! Here’s how to make it, and I’m positive you will really enjoy it, too!

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

How To Make Crescent Roll Coffeecake

Place granulated sugar, eggs, softened butter, and vanilla extract into a medium sized bowl.  Beat these ingredients well, with an electric mixer, until batter is smooth. Stir all-purpose flour into the batter, then set this mixture aside.

Carefully unroll one 8 serving package of refrigerated crescent roll dough onto a piece of wax or parchment paper. Separate the dough into 8 triangles, by slicing through the perforations. I found using a pizza cutter to do this was very handy!

Preparing The Crescent Roll Coffeecake

Spread one Tablespoon of jam (or jelly) onto each crescent roll triangle. The coffeecake I made this time used homemade boysenberry jam, but you can use your favorite flavor.

Roll up each crescent roll beginning at the short side, as shown below in the photo. Place each crescent roll (once rolled), into a 9″ cake pan, that has been sprayed with a non stick spray.

You can see from the photo below, that the eight crescent rolls touch the edge of the pan, and all point to the center of the pan. Don’t worry if they look a bit “messy”. They will be covered up!

Spoon the reserved egg batter over crescent roll coffeecake. You should have enough batter to completely cover everything that is in the pan.

Sprinkle the top of the crescent roll coffeecake with chopped pecans (or walnuts).  Don’t skip this step, because it will add a nice crunch to the dish! Now the coffeecake is ready to bake!

Bake the crescent roll coffeecake in a preheated 375° F. oven. Bake it for 25 minutes, or until it is golden brown on top and the center of the coffeecake is set.

Once done, remove the pan from the oven, and place the pan onto a wire rack to cool. The photo below shows you what the crescent roll coffeecake looked like, fresh out of the oven.

Glaze The Baked Crescent Roll Coffeecake Before Serving

While the coffeecake is cooling, quickly mix up the glaze by stirring powdered sugar and milk together in a small bowl, until smooth.

Once the crescent roll coffeecake has cooled some, but is still warm, drizzle the glaze over the surface of the coffeecake. Let the icing firm up just a bit as the coffeecake continues to cool, and then it’s ready to eat!

Once the crescent roll coffeecake has cooled to room temperature, it is ready to serve! Time to slice a piece! In the photos below, you can see the jam filling, and the buttery, golden brown topping.

The coffeecake slices nicely and holds together wonderfully! Make 8 slices, cutting in between each the crescent rolls, and you’re done!

Grab a fork, and a piece of this delicious crescent roll coffeecake (with a cup of coffee) and DIG IN! It tastes wonderful!

Hope you and those you love enjoy this breakfast treat! My husband and I LOVED this coffeecake, and the leftovers were yummy, as well. Have a GREAT day, friends.

Looking For More Coffeecake 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 coffeecake recipes to choose from, including:

• Pumpkin Streusel Coffeecake
• Triple Berry Streusel Coffeecake
• Hummingbird Cake
• Banana Streusel Coffeecake

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe Source: thesouthernladycooks.com/2017/04/21/crescent-roll-coffee-cake/

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Crescent Roll Coffeecake

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

It's so EASY to make this buttery, scrumptious crescent roll coffeecake, using a can of crescent rolls, jam, and a few other common ingredients!

Category: Breakfast

Cuisine: American

Keyword: crescent roll coffeecake

Servings: 8

Calories Per Serving: 364 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 Tablespoons butter , softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all purpose flour
• 8 ounce can crescent dinner rolls (1 can)
• 1/2 cup pecans (or walnuts) , chopped
• 8 Tablespoons boysenberry or blackberry jam (or jam of choice)

For Glaze:

• 1/2 cup powdered sugar
• 3 Tablespoons milk

US Customary - Metric

Instructions

1. Place granulated sugar, eggs, softened butter, and vanilla extract into a medium sized bowl.  Beat well, with an electric mixer, until batter is smooth. Stir all purpose flour into the batter, then set mixture aside.

2. Carefully unroll one 8 serving package of refrigerated crescent roll dough onto a piece of wax or parchment paper. Separate the dough into 8 triangles, by slicing through the perforations.

3. Spread one Tablespoon of jam (or jelly) onto each crescent roll triangle. Roll up each crescent roll beginning at the short side. Place each crescent roll (once rolled), into a 9" cake pan, that's been sprayed with a non stick spray. Place one end each crescent roll touching the edge of the pan, and the other end pointing to the center of the pan. Spoon the reserved egg batter over the rolls. You should have enough batter to completely cover everything in the pan. Sprinkle the top of the coffeecake with chopped pecans (or walnuts). 

4. Bake in a preheated 375° F. oven for 25 minutes, or until golden brown on top and center of the coffeecake is set. Once done, remove from oven, and place pan on a wire rack to cool.

For Glaze:

1. Stir powdered sugar and milk together in a small bowl, until smooth.Once coffeecake has cooled some, but is still warm, drizzle glaze over the surface of  coffeecake. Let glaze firm up a bit, and then it's ready to eat! Slice into 8 pieces between each of the crescent rolls, serve, and ENJOY!

Nutrition Facts

Crescent Roll Coffeecake

Amount Per Serving (1 slice)

Calories 364 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Cholesterol 68mg23%

Sodium 301mg13%

Potassium 67mg2%

Carbohydrates 49g16%

Sugar 33g37%

Protein 4g8%

Vitamin A 260IU5%

Vitamin C 1.7mg2%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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

Blueberry Apple Pecan Baked Oatmeal is a filling, incredible tasting breakfast dish, with rolled oats, apples, crunchy pecans, and juicy blueberries!

Do you enjoy BAKED oatmeal?  We are becoming big fans of this hearty breakfast treat, especially as we try new recipes for it, in our home.

Quite a while ago, I made Banana Bread Baked Oatmeal, and our family really enjoyed it, so when I saw THIS recipe, I knew we had to try it!  Since this recipe for blueberry baked oatmeal had apples, blueberries AND pecans in it (personal favorites), I was certain it would be a big hit!

Let me tell you, it was a HUGE hit! My husband and I loved this easy to prepare, scrumptious  breakfast!  With a bottom layer of fresh blueberries and chopped apples, along with a topping of chopped pecans (or walnuts), there was fruit and crunch in every single bite! YUMMMM!

This recipe for blueberry apple pecan baked oatmeal makes 8 servings, so there will be plenty for everyone! The leftovers taste fantastic, too. My husband and I enjoyed eating this filling breakfast for several days after it was made. Here’s how to make it:

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

How To Make Blueberry Baked Oatmeal

The first thing you will need to do is to lightly coat an 8×8 inch baking dish with cooking spray (bottom and sides). The second thing you need to do is preheat the oven to 325° F.

PLEASE NOTE: In the step below, note that only 3/4 cup of the chopped pecans are combined with the oat mixture. Reserve the remaining 1/2 cup of pecans to top off the blueberry baked oatmeal with, before baking!

In a large bowl, combine the old-fashioned oats, 3/4 cup of the chopped pecans (or walnuts), cinnamon, salt and baking powder. Stir until the ingredients are mixed. Set the bowl aside.

In a separate bowl, place the low-fat milk, egg, plain Greek yogurt, maple syrup, melted coconut oil and some vanilla extract.

Whisk these “wet” ingredients together, until they are fully blended and creamy. Set this bowl aside.

To Assemble The Blueberry Baked Oatmeal

Evenly distribute the blueberries and then the chopped apples onto the bottom of the prepared baking dish. I placed the blueberries down first, and then added the chopped apples on top.

Sprinkle the oats and pecan mixture evenly over the top of the blueberries and apples, to cover.

Pour the milk/yogurt mixture over the oats.  Using a spoon, press down all over the surface of the oats, so that the dry oat mixture is submerged into the liquid.

I firmly pressed the back of the spoon down over the entire surface of the oats, to do this step. This is an important step, which holds it all together, so don’t skip this one!

Sprinkle the remaining 1/2 cup of chopped pecans evenly over the top of the oats.  If you want, you can lightly sprinkle the top with additional cinnamon, but it is not necessary. Now your blueberry apple pecan baked oatmeal is ready for the oven!

Cook The Blueberry Baked Oatmeal

Bake the oatmeal at 325° F. for approximately 40-45 minutes. When done, the top of the blueberry baked oatmeal will be a nice golden brown color, and the oats will be “set”, and not sloshy.

Once done, remove the pan with the blueberry baked oatmeal from the oven. Let it cool on a wire rack for several minutes, before attempting to slice.

Blueberry baked oatmeal can be served warm, or at room temperature. Our favorite way to enjoy this dish was at room temperature! When ready to serve, slice the blueberry baked oatmeal into 8 portions, transfer to plates, grab a fork, and enjoy!

Do I Need To Add Anything Else To Serve Blueberry Baked Oatmeal?

NOPE! We think this blueberry apple pecan baked oatmeal has so much going for it taste-wise, nothing else is needed, to serve! It is PERFECT, just the way it is.

If you want, you can always top it with more Greek yogurt or maple syrup, but give it a try, just the way it is. We’re pretty sure you’re gonna LOVE it!

My husband and I LOVED this blueberry baked oatmeal, served along with our morning coffee! What a DELICIOUS breakfast treat to awaken to each morning!  If you keep the leftovers covered, there is no need to refrigerate this dish. We enjoyed it for several days!

The juicy blueberries and apples in each bite make this a wonderfully dense, but moist baked oatmeal. There is a lot of flavor in this breakfast, and I think you’re gonna love it, too! It’s texture, juicy fruit and crunchy pecans reminds me a bit of a yummy coffeecake. It’s so good. Sure do hope you will try this blueberry baked oatmeal! Have a wonderful day!

Looking For More BREAKFAST Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy recipes for breakfast dishes, including:

• Maple Nut Oatmeal
• Blueberry French Toast Cups
• Lemon Ricotta Pancakes
• Egg In A Basket
• Blueberry Lemon Muffins

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Recipe Adapted From: https://thefoodiephysician.com/dining-with-doc-blueberry-apple-walnut/

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Blueberry Apple Pecan Baked Oatmeal

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Blueberry Apple Pecan Baked Oatmeal is a filling, incredible tasting breakfast dish, with rolled oats, apples, crunchy pecans, and juicy blueberries!

Category: Breakfast

Cuisine: American

Keyword: blueberry baked oatmeal

Servings: 8

Calories Per Serving: 319 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups old-fashioned rolled oats
• 1¼ cups pecans (or walnuts) , chopped), divided use
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1¼ cups low-fat milk (1%)
• 1/2 cup plain low fat Greek yogurt (can substitute light sour cream)
• 1/3 cup maple syrup
• 1 large egg
• 2 Tablespoons melted coconut oil (can substitute unsalted butter)
• 1 teaspoon vanilla extract
• 1½ cups blueberries
• 1½ cups finely chopped, peeled apple

US Customary - Metric

Instructions

1. Lightly coat an 8x8 inch baking dish with cooking spray (bottom/sides). Preheat oven to 325° F.

2. In a large bowl, combine oats, 3/4 cup chopped pecans (reserve remaining pecans), cinnamon, salt and baking powder. Stir until ingredients are mixed. Set the bowl aside.

3. In a separate bowl, place milk, egg, plain Greek yogurt, maple syrup, melted coconut oil and some vanilla extract. Whisk these "wet" ingredients together, until fully blended and creamy. Set the bowl aside.

4. Evenly distribute the blueberries and then chopped apples on the bottom of the prepared baking dish.  Sprinkle the oats and pecan mixture evenly over the fruit layers, to cover. Pour the milk/yogurt mixture over the oats.  Using the back of a spoon, press down firmly all over the surface of the oats, so the dry oat mixture is submerged into the liquid. Sprinkle the remaining 1/2 cup chopped pecans evenly over the oats. 

5. Bake at 325° F. for approximately 40-45 minutes. When done, the top of the oatmeal will be a nice golden brown color, and the oats will be "set", not sloshy. Remove pan from the oven. Let it cool on a wire rack. Blueberry baked oatmeal can be served warm, or at room temperature (our favorite=room temp.). When ready to serve, slice into 8 portions, transfer to plates, and enjoy!

Nutrition Facts

Blueberry Apple Pecan Baked Oatmeal

Amount Per Serving (1 g)

Calories 319 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Cholesterol 30mg10%

Sodium 109mg5%

Potassium 325mg9%

Carbohydrates 35g12%

Fiber 4g17%

Sugar 16g18%

Protein 7g14%

Vitamin A 120IU2%

Vitamin C 4mg5%

Calcium 128mg13%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it’s fantastic flavor! YUM!

Do you enjoy quiche? I sure do. Quiche, to me, tastes great for lunch OR for breakfast! There are so many way to transform a traditional egg “custard” quiche.

Recently I had an open carton of heavy whipping cream open that I needed to use up. I decided to create a homemade quiche with the Tex-Mex flavors I love. This Southwestern bacon quiche is what I came up with, and it was absolutely FANTASTIC! We LOVED it!

I used my base recipe for quiche as my starting point, then added ingredients as I went, to give it some great flavor! I’m not kidding- this turned out to be a delicious quiche, and it is NOT too spicy (in case you were wondering)! NOTE: I made a homemade pie crust from scratch for this quiche. You can save time by using refrigerated pie pastry dough or buy a frozen deep dish pie crust (uncooked).

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

How To Make A Southwestern Bacon Quiche

 The first thing to do is cook the chopped onions, mushrooms and red bell pepper in butter in a skillet on medium heat. Cook until the veggies have softened (approx. 3-4 minutes).

Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.

In a separate skillet, cook bacon until browned and crispy. I like to cut the bacon into very small strips with kitchen scissors (or knife). The bacon cooks faster this way. Once the bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aside.

Fill The Pie Crust

Place an uncooked deep dish pie crust (purchased/ handmade) into pie pan. Crimp the edges to form a crust. Prick the bottom and sides of the crust in several place with the tines of a fork. Place the shredded jack cheese in the unbaked crust, then add the crumbled bacon pieces.

After the bacon, add the cooked veggies (green chiles, garlic, mushrooms, onions, and red bell peppers). Evenly distribute the bacon and veggies around the quiche.

In a large bowl or measuring cup, whisk together the egg filling for the quiche.  Carefully pour the egg filling over the Southwestern bacon quiche. The egg filling for the quiche will come almost to the top of the crust. Do not stir.

Baking The Southwestern Bacon Quiche

Carefully place the quiche into a preheated 425° F oven on the middle rack. Don’t let the filling slosh around- be slow and careful getting the quiche into the oven. Bake the quiche for 15 minutes, then turn the heat down to 300°F, and continue baking the Southwestern bacon quiche for another 35-40 minutes.

When done, the filling should be set in the middle, and the Southwestern bacon quiche should be golden brown on top. The filling will have puffed up considerably while baking.  The top of the quiche will un-puff as it cools, and will settle a bit.

Transfer the hot Southwestern bacon quiche (still in the pie pan) to a wire rack to cool.  Once it has cooled for about 15 minutes or more, it will slice and hold together better. Slice the Southwestern bacon quiche into 8 equal sized pieces, and serve! Store leftovers covered with plastic wrap in the refrigerator for up to 4 days.

When ready to eat the refrigerated leftovers, simply place a slice on a microwaveable dish in the microwave, heat it up, and you’re good to go!

I really hope you enjoy this absolutely delicious Southwestern bacon quiche! The quiche is creamy, filled with great veggies, and has a wonderful Tex-Mex flavor (but is not too spicy at all!). This quiche was served for dinner with a crisp green salad! We also enjoyed the leftovers for our lunch and breakfast the next couple of days!

Have a wonderful day! With Thanksgiving and Christmas right around the corner, why not have a great meal (like this quiche) ready for you to enjoy before or after a busy day?

Looking For More QUICHE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several other absolutely delicious quiche recipes for you to enjoy, including:

• Quiche Lorraine
• Italian Sausage and Spinach Quiche
• Bacon Broccoli Quiche

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: My brain. My hungry brain.

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Southwestern Bacon Quiche

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor! 

Category: Breakfast

Cuisine: Southwestern

Keyword: Southwestern bacon quiche

Servings: 8 slices

Calories Per Serving: 468 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 unbaked deep dish pie crust
• 1 cup grated jack cheese
• 3 slices bacon (cooked crisp/ crumbled)
• 1/4 cup onion , chopped
• 3 large white mushrooms (roughly chopped)
• 1/4 cup red bell pepper (chopped)
• 2 Tablespoons diced green chiles (canned)
• 1/2 teaspoon minced garlic

For The Egg Filling

• 4 large eggs
• 2 cups heavy whipping cream
• 2 Tablespoons chunky salsa
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder

US Customary - Metric

Instructions

1. Melt butter in skillet on medium heat. Add chopped onions, mushrooms and red bell pepper to skillet. Cook until the veggies have softened (approx. 3-4 minutes). Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.

2. In a separate skillet, cook bacon until browned and crispy. Once bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aide.

3. Place an unbaked deep dish pie crust (purchased/ handmade) into 9" pie pan. Crimp the edges to form a crust. Prick the bottom crust in several place with a fork. Place the shredded jack cheese in the unbaked crust, then add cooked bacon pieces. Add cooked veggies. Evenly distribute the bacon and veggies around the quiche.

4. In a large bowl or measuring cup, whisk together the egg filling.  Carefully pour egg filling over the quiche. It will come almost to the top of the crust.

5. Carefully place the quiche into a preheated 425° F oven on middle rack. Bake for 15 minutes, then turn the heat down to 300°F, and continue baking for another 35-40 minutes. When done, the filling should be set in the middle, and the quiche should be golden brown on top. The filling will have puffed up considerably while baking.  The top of the quiche will un-puff as it cools, and will settle a bit.

6. Transfer the quiche (still in the pie pan) to a wire rack to cool.  Once it has cooled for about 15 minutes, it will slice and hold together better. Slice quiche into 8 equal sized pieces, and serve! Store leftovers (covered) in the refrigerator for up to 4 days.

Nutrition Facts

Southwestern Bacon Quiche

Amount Per Serving (1 slice)

Calories 468 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 20g125%

Cholesterol 192mg64%

Sodium 550mg24%

Potassium 188mg5%

Carbohydrates 16g5%

Protein 10g20%

Vitamin A 1285IU26%

Vitamin C 8.2mg10%

Calcium 165mg17%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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It’s EASY to make classic french toast in about 10 minutes, using a few common ingredients! You’re gonna love this cinnamon flavored breakfast treat!

We LOVE French toast in our home!  When I was growing up, it was always a big treat when my Mom would make classic french toast for our family. Usually we had cereal for breakfast, so it was only an occasional treat to enjoy this for our breakfast!

Classic French Toast is an incredibly EASY and quick breakfast to make! The recipe, as written, makes enough batter for three slices of French Toast. The ingredients are easily doubled or tripled, if cooking for more than one or two people.

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

A Very Brief History Of Classic French Toast

It’s interesting to note that although the French are given the applause for this dish (their name is in it, right?), the origins of classic French toast actually go back much further in history, even before France became a country!

Historic writings show that even back as far as the 5th century, the Roman Empire had a dish called “aliter dulcia”. Apparently the Romans would dip their stale bread into a milk mixture, and then fry it, with butter and oil. Even in medieval times, writings show that this type of “fried bread” was made to help reduce the amount of waste, due to stale bread.

French toast is called by many different names throughout the world. It is known as Spanish Toast, Nun’s Toast, German Toast, and in France they call it Pain Perdu. The popularity of this “Pain Perdu” (with eggs added in) spread through Europe and reached England in the 16th or 17th century and was given the name “French Toast”. The early settlers to America brought this dish with them from England, and now we have it here… Classic French Toast!

How To Make Classic French Toast

To make the batter for the French toast, place eggs, milk, cinnamon and vanilla extract into a large bowl (large enough to hold the slices of bread). Whisk the ingredients together until they are fully blended.

Place a slice of the bread you are using (I used brioche) into the batter. Use a fork (or your fingers) to carefully flip the bread to the other side, to fully coat all sides with the batter. Once the bread is coated, lift bread from the batter. Let the excess batter drip back into the bowl before placing the soaked bread in a hot skillet.

Cooking Classic French Toast

The classic French toast is then placed into a buttered, hot skillet on medium heat.  Once the French toast is in the skillet, lightly sprinkle the top of each piece with additional cinnamon.

Spoon any of the remaining egg batter onto the top of each piece of French toast. I use a fork to pierce the top of the bread, which allows the egg mixture to soak into the bread.

Cook until the bottom of the bread is nice and golden brown. Carefully flip the bread over. Continue cooking the other side for another couple minutes until fully browned.

Serving Classic French Toast

Once the French toast is fully cooked through and nice and browned, remove the slices from the skillet and transfer to a serving plate. Butter each piece if desired. To serve, I usually drizzle pancake syrup on top, and then add sifted powdered sugar, to finish..

Using Other Breads For This Recipe

I’ve also made classic Trench toast using some of the Miracle Bread (a French bread loaf), made from scratch. The miracle bread classic French toast is shown in the photo below. French bread makes wonderful French Toast! Go figure!

I hope you will give this classic French toast a try. It has a bit more cinnamon than is typical, and we think the flavor is exceptional, because of it! If you enjoy this breakfast, be sure to check out my recipes for Baked Eggnog French Toast, Blueberry French Toast Cups, and Triple Berry French Toast Cups!

Thanks for taking the time to visit this website today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a fantastic day!

Looking For MORE Breakfast Recipes?

Here are a few favorite breakfast recipes. These and ALL of my recipes can be found in the Recipe Index at the top of the page.

• Ham n’ Cheese Breakfast Soufflé
• Apple Cinnamon Steel Cut Oats with Pecans
• Pumpkin Chocolate Chip Pancakes
• Microwave Egg Breakfast Sandwich
• Cranberry Orange Muffins

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

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Classic French Toast

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

It's EASY to make classic french toast in about 10 minutes, using a few common ingredients! You're gonna love this cinnamon flavored breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: french toast

Servings: 3 (total of 3 slices)

Calories Per Serving: 231 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For French Toast Batter:

• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 6 Tablespoons milk

For French Toast:

• 1 teaspoon butter (for skillet)
• 3 slices brioche bread (or bread of choice)
• 1/4 teaspoon cinnamon (for sprinkling)
• powdered sugar (optional-for serving)
• pancake syrup (optional-for serving)

US Customary - Metric

Instructions

1. To make the batter for french toast, place eggs, milk, cinnamon and vanilla extract into a large bowl (large enough to hold a slice of bread). Whisk ingredients together until they are fully blended.

2. Place a slice of the bread into the egg batter. Use a fork and carefully turn the bread to the other side, to coat all sides with the batter. Once the bread is coated, let excess batter drip back into the bowl before placing the soaked bread in a hot skillet.

3. Melt butter in a large skillet on medium heat. Place french toast into the buttered, hot skillet. Lightly sprinkle the top of each piece with additional cinnamon. Spoon any of the remaining egg batter onto the top of each piece of classic french toast. Use a fork to pierce the top of the bread, which allows the egg mixture to soak into the bread.

4. Cook french toast until the bottom of bread is nice and golden brown. Carefully flip the bread over. Continue cooking the other side for a couple minutes until fully browned.

5. Once the french toast is fully cooked through and browned, remove slices from the skillet and transfer to a serving plate. Butter the french toast, if desired. To serve, sift powdered sugar over the top, then drizzle pancake syrup on top. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include powdered sugar or pancake syrup (amount used can vary per person). Calculation was based on the use of brioche bread. Different breads will have different caloric calculations.

Nutrition Facts

Classic French Toast

Amount Per Serving (1 slice (w/out syrup/pwdr sugar))

Calories 231 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Cholesterol 190mg63%

Sodium 232mg10%

Potassium 85mg2%

Carbohydrates 18g6%

Sugar 1g1%

Protein 9g18%

Vitamin A 570IU11%

Calcium 73mg7%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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