Chewy Breakfast Bars
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Servings: 9
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Meal Tags: Breakfast, Brunch, Make-ahead
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Vegetarian
Ingredients
- 2 cups old-fashioned rolled oats (gluten-free)
- 1 cup raw almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 cup pitted Medjool dates
- 1 cup corn flakes
- 1/4 cup dried cranberries
- 1/4 cup chopped dried apricots
- 1/4 cup honey
Preparation
Preheat the oven to 375ºF. Line a baking dish with parchment paper. Set it aside.
Arrange the oats, almonds, pumpkin seeds, and sunflower seeds on a baking sheet. Bake until they are lightly toasted, about 5 to 7 minutes.
While the oats are toasting, into a food processor, blend the dates until they are smooth and form a ball, about 30 seconds to 1 minute. Transfer the date paste to a large bowl. Transfer the oat mixture to the bowl. Add the corn flakes, dried cranberries, dried apricots, and honey. Mix everything until it is evenly combined, using hands if necessary.
Transfer the mixture into the prepared baking dish and press it down firmly in an even layer. Allow the bars to set in the refrigerator for at least 30 minutes.
Once set, cut breakfast bars into squares. Serve immediately or store in the refrigerator for up to 5 days.
Good Morning Muffins
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Servings: 12
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Meal Tags: Breakfast, Brunch, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup old-fashioned rolled oats
- 3/4 cup coconut sugar
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup plain Greek yogurt
- 1/2 cup 2% milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded carrots
- 1 apple, grated
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
Preparation
Preheat the oven to 350ºF. Line a 12-cup muffin tin with parchment liners. Set it aside.
In a large bowl, whisk together the flour, old-fashioned rolled oats, coconut sugar, baking powder, cinnamon, and ginger. Set it aside.
In another large bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Mix the dry ingredients into the yogurt mixture. Fold in the carrots, apple, pecans, and dried cranberries.
Scoop the batter into the prepared muffin tin. Bake the muffins until an inserted toothpick comes out clean, about 25 to 30 minutes.
Serve warm from the oven or store in the refrigerator for up to 5 days.
Raspberry Oat Crumble Bars
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Servings: 9
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Meal Tags: Breakfast, Brunch, Dessert
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 1/2 cups oat flour
- 1 1/2 cups quick cooking oats (gluten-free)
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted
- 2 cups raspberries
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 lemon, juice
Preparation
Preheat the oven to 350°F. Prepare an 8×8 baking dish with parchment paper, leaving an overhang on both sides.
In a large bowl, whisk together the oat flour, oats, brown sugar, baking powder, and salt. Add the melted butter and mix until it is thoroughly combined.
Transfer two-thirds of the oat mixture into the baking dish and press it down firmly to create a solid crust. Set it aside.
In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, vanilla extract, and lemon juice. Simmer, stirring often, until the raspberries have burst and the mixture begins to thicken up, 5 to 6 minutes.
Pour the raspberry mixture over the oat base. Crumble the remaining oat mixture on top of the raspberry mixture in an even layer.
Bake for 25 to 30 minutes.
Allow the oat bars to cool at room temperature for 30 minutes and then in the refrigerator for an additional 30 minutes. Once they are completely set, cut them into squares.
Enjoy immediately or store in the refrigerator for up to 5 days.
Tropical Sunshine Parfait
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Servings: 1
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Meal Tags: Breakfast, Brunch, Snack
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Dietary Tags: Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 single-serve container siggi’s coconut skyr yogurt
- 1/4 cup plain granola
- 1/4 cup pineapple, diced
- 1/4 cup mango, diced
- 1/4 cup kiwi, diced
- 2 tbsp coconut chips
Preparation
In a bowl or parfait glass, layer the coconut skyr, granola, pineapple, mango, and kiwi. Top with coconut chips.
Enjoy immediately.
Blueberry Oatmeal Muffins
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Servings: 12
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Meal Tags: Breakfast, Brunch, Make-ahead
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Dietary Tags: Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 3 cups old-fashioned rolled oats (gluten-free)
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 large bananas
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup blueberries
Preparation
Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the oats, brown sugar, and baking powder. Whisk until they’re thoroughly combined. Set aside.
In a large bowl, mash the banana until it’s smooth. Add the milk, eggs, and vanilla extract and whisk well. Pour the dry ingredients into the wet ingredients and stir. Fold in the blueberries.
Use an ice cream scoop to transfer the batter to the muffin tin. Bake until the muffins for 25 to 30 minutes. The muffins will be golden on top but chewy inside.
Enjoy immediately or store in the refrigerator for up to 5 days. These muffins can also be frozen for up to 3 months.
Fig & Pomegranate Breakfast Parfait
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Servings: 1
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Meal Tags: Breakfast, Brunch, Snack
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Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 2/3 cup siggi’s plain skyr yogurt
- 1 tbsp honey
- 1/4 cup plain granola
- 1/2 cup figs, diced
- 1/4 cup pomegranate arils
- 2 tbsp chopped pistachios
Preparation
In a bowl or parfait glass, layer the plain skyr, honey, granola, figs, pomegranate, and chopped pistachios.
Enjoy immediately.
Everything Breakfast Parfait
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Servings: 1
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Meal Tags: Breakfast, Brunch, Snack
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 2/3 cup siggi’s plain skyr
- 1/2 avocado, diced
- 1 tbsp lemon juice
- 1/4 English cucumber, diced
- 1/4 cup Everything Granola
Preparation
In a small bowl, toss the avocado in lemon juice to prevent it from browning.
In a bowl or parfait glass, layer the plain skyr yogurt, Everything Granola, avocado, and cucumber. Repeat.
Enjoy immediately.
Black Forest Breakfast Parfait
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Servings: 1
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Meal Tags: Breakfast, Brunch, Snack
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Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 1/2 cup frozen cherries
- 1 tbsp lemon juice
- 1 tsp sugar
- 1/3 cup siggi’s black cherry skyr
- 1/3 cup siggi’s vanilla skyr
- 1/4 cup chocolate granola
Preparation
In a small saucepan over medium heat, combine the cherries, lemon juice, and sugar. Cook the mixture, stirring occasionally, until it begins to thicken, about 8 minutes. Remove from the heat and allow it to cool for 10 minutes. The mixture will thicken as it cools.
In a bowl or parfait glass, layer the black cherry skyr, chocolate granola, and vanilla skyr. Top it with the cherry sauce and another sprinkle of chocolate granola.
Enjoy immediately.
Everything Granola
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Servings: 12
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Meal Tags: Breakfast, Brunch, Snack
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Dietary Tags: Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup sunflower seeds
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp dehydrated minced garlic
- 1 tbsp dehydrated onion flakes
- 1 tsp salt
- 1/3 cup olive oil
- 2 tbsp maple syrup
- 1 egg white
Preparation
Preheat the oven to 325°F.
In a large bowl, combine the oats, sunflower seeds, sesame seeds, poppy seeds, dehydrated minced garlic, dehydrated onion flakes, and salt. Whisk to combine.
In a small bowl, whisk together the olive oil, maple syrup, and egg white.
Pour the egg white mixture into the dry ingredients and toss until they are evenly coated.
Transfer the mixture to a baking sheet and until it is crisp and golden, about 25 minutes.
Allow it to cool completely.
Enjoy immediately or store it in an airtight container for up to 1 week.