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Banana Blueberry Oatmeal Bake

Banana Blueberry Oatmeal Bake

Breakfast: the best meal of the entire day that gives you energy to face life. What’s the easiest and best kind of breakfast to fuel you up for the day? Oatmeeeeal! Yep, and not just any ordinary oatmeal, extraordinary oatmeal- Banana Blueberry Oatmeal Bake. Oatmeal Bakes are super easy to whip up and can provide a filling breakfast for the whole fam. This recipe tastes extra divine because I used one Modern Oats Nuts and Seeds Oatmeal Cup (2.3 oz ) and one Goji Blueberry Oatmeal Cup (2.6 oz). These oatmeal cups are already decadent and fabulous all by themselves but I jazzed up my oatmeal bake with some bananas, bluebs, and freshly made peanut butter. Is there really a better breakfast combo than oats, fruits, and peanut butter? I think not! Of course I drizzled the top with some more peanut butter because I’m kind of obsessed with it. You’re going to absolutely love this easy peasy fruity, carbolicious, creamy, healthy, and satisfying breakfast. Enjoy my friends!

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Now that’s what I call some healthy comfort breakfast food. Tag me with your #meatlessmonday recreations! You can find me on Instagram, Twitter, and Pinterest (upbeetandkaleingit).

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This blog post is sponsored by Modern Oats.

 

Banana Blueberry Oatmeal Bake
A healthy and hearty breakfast recipe!
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 1 Modern Oats Nuts & Seeds Oatmeal Cup (2.3 oz)
  2. 1 Modern Oats Goji Blueberry Oatmeal Cup (2.6 oz)
  3. 1/2 cup oat flour
  4. 1 cup blueberries
  5. 1 large banana
  6. 2/3 cup almond milk
  7. 1/4 cup super creamy and runny peanut butter (I bought mine fresh from my local market)
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the banana into small pieces.
  3. Combine the ingredients in a medium-large bowl.
  4. Lightly grease baking pan (I used Earth Balance).
  5. Pour mixture into the pan and bake at 350 degrees for 25 minutes.
  6. Drizzle the top with more peanut butter if wanted.
Notes
  1. Serves 4-6 depending on portion sizes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Blueberry & Chocolate Chip Muffins

Vegan Blueberry & Chocolate Chip Muffins

Hey guys! Happy Monday! May your week be filled with my delicious Vegan Blueberry & Chocolate Chip Muffins. Trust me, these muffins will make your mornings a little bit better. After all, who doesn’t love healthy muffins that are packed with fresh blueberries and chocolate chips? You will love this recipe because it’s so easy! I combined oat flour and spelt flour to make these muffins, and the texture turned out to be fabulous. Also, I added one scoop of Sunwarrior Classic Protein Natural to add a little bit of protein. I’ve made so many different muffin recipes throughout my young life but I had never tried blueberries & chocolate chips together. Perhaps I thought that the two wouldn’t mesh together as well as my favorite fruit and chocolate duo: raspberries and chocolate. Perhaps I thought that blueberry muffins were already perfect enough alone without chocolate coming in to steal the show. Well, after a teeny bit of hesitation, I combined them together, and I haven’t looked back since. 

vegan recipes quick and easyVegan Blueberry & Chocolate Chip Muffins

I added more chocolate chips to the top right before I baked the muffins. Maybe I go a little overboard but I can’t help myself when it comes to chocolate.

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Look at that middle. I’m speechless. 

Enjoy my friends!

Vegan Blueberry & Chocolate Chip Muffins
Serves 6
A delicious vegan muffin recipe for breakfast or dessert!
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 3/4 cups spelt flour
  2. 1 cup oat flour
  3. 1 cup vanilla almond milk+2 tbsp
  4. 2 tbsp brown rice syrup
  5. 1/2 tsp aluminum free baking powder
  6. 1 scoop Sunwarrior Classic Natural (If you do not include protein, only add 1 cup almond milk)
  7. 1/3 cup dairy free chocolate chips
  8. 6 oz blueberries
Instructions
  1. Pre heat oven to 350 degrees.
  2. Combine dry ingredients and then whisk in wet.
  3. Fold in the blueberries and chocolate chips.
  4. I used large muffin tins, so the baking time was 25 minutes. If you use small or medium, cut the baking time.
  5. Use an ice cream scoop to create uniform-sized muffins.
  6. Bake for 25 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Apple Pie Quinoa Breakfast Bowl

Apple Pie Quinoa Breakfast Bowl

Ello poppets! I’m thinking this new quinoa gem completely kales the breakfast game. Apple Pie Quinoa Breakfast Bowl anyone?! Keen -whaaaaaat? For breakfast? Absolutely! Think of this breakfast bowl as oatmeal’s prettier and more interesting sister. What can I say; I kind of get bored with oatmeal and quinoa just keeps me young. I’m pretty sure I have gone over why I love quinoa so much and why it is so good for you in my previous blog posts. Thus, I will not bore you with nutrition facts. I will just tell you how wonderful this Apple Pie Quinoa Breakfast Bowl is. Well, for starters, it tastes like apple pie. That hopefully is enough of an incentive to try this recipe. Second, it will keep you full and third, I use Red Inca Quinoa-how cool! This is not a “my stomach is growling at 10 am and now I have to open my granola bar” type of breakfast. It’s super satisfying. I added almonds and pumpkin seeds because nuts go wonderfully with the sweet quinoa but you could definitely substitute with a banana, or really anything else that goes well with apples and cinnamon. Sounds pretty yummy huh? Enjoy my friends!

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Who would have thought that the picture above could turn into such a beautiful swan?! 

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Can you tell that I’m not over the fact that fall has passed and it is indeed March? I just really love fall flavors and I will find any excuse to incorporate them.

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This post contains Amazon Affiliate Links!  Help support upbeetandkaleingit when you purchase through the blog!  Thank you!

 

Apple Pie Quinoa Breakfast Bowl
Serves 2
A hearty and delicious vegan breakfast bowl!
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Ingredients
  1. 1/2 cup soaked and drained cashews
  2. 2 small apples of choice peeled and chopped
  3. 1/2 cup red inca quinoa
  4. 1 cup unsweetened almond milk
  5. 3/4 cup water
  6. 1/2 tsp vanilla extract
  7. 1/4 tsp cinnamon (more for topping if wanted)
  8. 1-2 tbsp brown rice syrup or sweetener of choice
  9. Toppings
  10. Pumpkin Seeds
  11. Roasted Almonds
  12. More Almond Milk
Instructions
  1. First, in a blender or nutribullet, blend the almond milk and soaked cashews together to create a thick "milk".
  2. Then, put all of the ingredients into a pot and combine.
  3. I used Low/Medium heat and it took about 22 minutes to cook. Cooking time may be slightly longer or shorter, so taste test to see if quinoa is cooked completely. The germ ring should be visible and the apples should be tender.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Lemon Blueberry Mug Cake

Vegan Lemon Blueberry Mug Cake

I have a very deep and undying love for all things lemon and blueberry. I mean, come on, they go absolutely perfectly together. I have combined lemons and blueberries into a smoothie, oatmeal, oatmeal bake, cookies and now, a mug cake! A healthy and delicious vegan mug cake that can be made within a matter of 2.5 minutes! Yessssss, dessert just got a whole lot easier to make. Or breakfast. This is definitely a breakfast staple too.

So sore on the eyes, right!?

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I was not going to even attempt to clean off the rim and the side because thats what makes this mug cake so fun! It’s full of ooey gooey goodness. The blueberries bubble up to perfection and create the perfect warming and welcoming bite of cake.

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Don’t ya just love a good before and after? I used brown rice flour but you could probably substitute it with oat or gluten-free flour. The baking powder helps the batter rise to the top and the inside stays moist and packed with gooey berries with tart hints of lemony, zesty perfection.

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So, go gather the ingredients that you need, throw them into the mug and watch as the perfect mug cake cooks in the microwave!

This post contains amazon affiliate links. Please help support upbeetandkaleingit when you purchase through my blog. Thank you!

Vegan Lemon Blueberry Mug Cake
Serves 1
A quick and delicious cake made in the microwave!
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Prep Time
2 min
Prep Time
2 min
Ingredients
  1. 1/3 cup brown rice flour
  2. 1/4 cup oats
  3. 1/4 tsp baking powder
  4. 1/4 cup +1 tbsp vanilla almond milk
  5. 1/4 tsp vanilla extract
  6. 1 tsp lemon juice
  7. 1/4 tsp lemon zest
  8. 1-2 tbsp maple syrup (more for topping if wanted)
  9. 1/4 cup blueberries
Instructions
  1. Combine all of the ingredients except the blueberries into a mug.
  2. Stir with a fork and then fold in the blueberries.
  3. Cook in the microwave for 2-2.5 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Beet & Berry Power Bowl

Beet & Berry Power Bowl

I’m feelin’ super upbeet about this one. Yep, that was cheesy.

But happy breakfasting! Holy mother of breakfasts. The ultimate power bowl packed with fruits and veggies to keep you satisfied until lunch rolls around and possibly then some. Now this is what breakfast should look like every day!

I’m tellin’ ya, this smoothie bowl will not leave you feeling disappointed. It has been on repeat for breakfast lately and I’m now obsessed with this combo. The avocado gives the smoothie a perfect creamy texture and the strawberries add a slightly tart element. Two dates and a beet add a fabulous sweet component to satisfy that morning sweet tooth but in a healthy way.

So, I’m not exactly the queen of fitness, in fact, I call it a good day if I hit over a mile on MyFitnessPal. However, if you are into getting in an early gym session, this smoothie bowl is for you. It’s packed with nutrients and healthy fats to keep you going.

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The color is absolutely phenomenal. The true color is sort of a dark and deep magenta but the lighting makes it look more red in the pictures. Nonetheless, you win in the color department, Beet & Berry Power Bowl. 

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Raspberries would also work really well in this recipe if you’re not a huge fan of strawberries. I hope that you love this smoothie bowl recipe and make it over the weekend to share with the ones that you love <3

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Beet & Berry Power Bowl
A delicious and vegan smoothie bowl!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 medium beet (boiled and peeled)
  2. 1 and 1/4 cup strawberries
  3. 2 dates
  4. 1/2 medium avocado
  5. 3/4 cup vanilla almond milk
  6. Light ice
  7. Toppings
  8. Granola
  9. Melted Dark Chocolate
  10. 1 small Banana
Instructions
  1. Put everything into a blender or nutribullet until fully combined.
  2. Warm up 2 tbsp of dairy free dark chocolate chips with 1 tbsp of almond milk and drizzle on top of smoothie bowl along with other toppings.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Dark Chocolate Breakfast Shake

Dark Chocolate Breakfast Shake

Good morning and happy Monday! Ugh.

Monday funday right? No. Not really.

But you can make your Monday a wee bit better with this beyond awesome Dark Chocolate Breakfast Shake. Would you believe there is avocado and banana hidden in this gem? When something is healthy and contains chocolate, it almost sounds too good to be true. But believe me my friends, this shake is real and you need to make it!

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Hello beautiful chocolatey shake. And yummy cacao powder  

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There is a secret ingredient in my Dark Chocolate Breakfast Shake that really brings out the chocolate flavor. Guess what it is? COFFEE. Yes, three tbsp of coffee makes a huge difference in the depth of flavor. No worries, you can only taste faint hints of the coffee at best. Or maybe that’s a good thing since coffee is everything.

People always ask me what brand of dairy free chocolate chips I use. I love Enjoy Life brand!

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I hope you love this easy, fabulous and healthy dairy free breakfast shake!

This post contains amazon affiliate links. Please help support upbeetandkaleingit when you purchase through my blog. Thank you!

Dark Chocolate Breakfast Shake
Serves 2
A delicious and filling breakfast shake!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 4 tbsp cacao or cocoa powder
  2. 1 medium banana
  3. 1 medium avocado
  4. 2 cups vanilla almond milk
  5. 3 tbsp coffee
  6. 1/4 tsp vanilla extract
  7. 2 tbsp dairy free chocolate chips (more for topping)
  8. 1 tbsp agave
  9. Ice
Instructions
  1. Pour everything into a blender or nutribullet
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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