Recipe: Chia-Quinoa Morning Mix

Normally I share healthy, quick, and easy recipes, and while this one is definitely HEALTHY and EASY — it does take a little prep time (great weekend choice).

Here’s how it works: Prep the mix in advance, and about 20-30 minutes before your next breakfast, scoop out a serving, add liquid, and cook!

Once you master the basic recipe you can experiment by adding different fruits, grains, and spices. I focused on holiday flavors and colors for this version. :) 

Makes 12 servings.

Ingredients:

• 3 cups (240 g) rolled oats

• 1 cup (180 g) quinoa

• 1 cup (160 g) dried cranberries or cherries

• ½ cup (90 g) hemp, flax, or chia seeds (or a combo!)

• 1 tsp cinnamon (or pumpkin pie spice mix!)

• ¾ tsp sea salt

• Optional: maple syrup, Greek yogurt and/or shelled pistachios (as topping)

Directions:

1. To make the mix, combine all of the ingredients EXCEPT the optional maple syrup, yogurt and/or pistachios, and place in a sealed airtight container.

2. To prepare 1 serving: In a small saucepan, stir together 10 oz (295 ml) of liquid (water or milk) and ⅓ cup (5½ Tbsp) of the mix.

3. Bring to a boil over medium-high. Lower the heat to a simmer and partially cover the pan, stirring occasionally. Cook until thick, 20-30 minutes. Cover the pan completely and let stand for 5 minutes. Spoon into a serving bowl and add optional toppings and sweetener.

4. Serve and enjoy!

Tag me at dr_saara_haapanen (on insta) or @saara.haapanen (on fb)  if you try this recipe 👩‍🍳

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by annastories

Recipe: Pumpkin Breakfast Cookies

Not too sweet but definitely delicious, this muffin-y breakfast cookies hit the spot!

Makes 10-12 large cookies

Ingredients:

• 1 cup gluten-free rolled oats (or oat flour)

• ⅓ cup canned pumpkin (not the pumpkin pie mix in a can)

• ½ cup your favorite nut butter

• ⅓ cup honey

• 1 tsp vanilla

• 1 tsp pumpkin pie spice

• ¼ tsp baking soda

• ½ cup dried cranberries (or other dried fruit)

• ½ cup pecans (or your choice of nuts/seeds)

Directions:

1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.

2. In a blender or food processor, grind the rolled oats until they become like flour. Set aside.

3. In a mixing bowl, add the pumpkin, nut butter, honey and vanilla and blend until combined. Add the oat flour, pumpkin pie spice and baking soda and mix well. Stir in cranberries and pecans.

4. Place cookie-sized scoops of batter on the baking sheet and bake for 12-15 minutes. After removing from the oven, let cool a couple minutes on the baking sheet before putting on a cooling rack.

Recipe by: Saara Haapanen

Photo Credit: Canva by Demansia from Getty Images

Recipe: Banana Nut Muffins

Muffins for breakfast? They can be a healthy choice when they are packed with nutrients like the muffins in this recipe.

Servings: Makes 12

Ingredients:

• ⅓ cup gluten-free rolled oats

• 4 large ripe bananas, mashed

• 3 large eggs

• 3 tbsp melted coconut oil

• 1 tsp pure vanilla extract

• ⅓ cup nut butter of your choice

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp each baking soda and baking powder

• ¼ tsp salt

• 1 cup chopped walnuts or pecans

Directions:

1. Preheat the oven to 350 degrees, and line cups of a muffin tin with paper liners.

2. In a blender, spice mill or food processor, grind the oats until they turn into a flour-like consistency. Set aside

3. In a large bowl, blend bananas, eggs, coconut, vanilla and nut butter until combined. Add the oat flour, spices, baking soda and powder and salt and continue to mix.

4. Fold in the nuts.

5. Divide the batter evenly among the muffin cups and bake about 15-18 minutes. You will know they are done when a toothpick inserted in the center of a muffin comes out clean.

6. Remove the muffins from the oven and allow to cool on a wire rack for about 10 minutes. Remove from the tin to continue cooling.

Recipe by: Saara Haapanen

Photo Credit: Canva by martince2 from Getty Images