Friday, October 13, 2017

Pumpkin Banana Oatmeal Bake

Deidra Mangus, Healthy Pumpkin Banana Oatmeal Bake, Healthy breakfast recipes, Healthy Thanksgiving recipes, healthy pumpkin recipes, pecans, Pumpkin puree, oatmeal, bananas, weight loss journey, healthy new mom, healthy pregnancy, clean eating recipes, Elite Beachbody coach, Top Beachbody coach PA, successful online fitness coach, top Beachbody coach UK,  Fitness pregnancy

INGREDIENTS:

  • Deidra Mangus, Healthy Pumpkin Banana Oatmeal Bake, Healthy breakfast recipes, Healthy Thanksgiving recipes, healthy pumpkin recipes, pecans, Pumpkin puree, oatmeal, bananas, weight loss journey, healthy new mom, healthy pregnancy, clean eating recipes, Elite Beachbody coach, Top Beachbody coach PA, successful online fitness coach, top Beachbody coach UK,  Fitness pregnancy3 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
  • 1 cup canned pumpkin
  • 1 tbsp raw honey
  • 3 tbsp brown sugar
  • 1 cup uncooked quick oats
  • 1/4 cup chopped pecans
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1 cup fat free milk (I use Fat Free Fair Life Milk)
  • 1 egg
  • 1 tsp vanilla extract

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DIRECTIONS:

  1. Preheat the oven to 375° F.  Lightly spray a 8 x 8″ or 9 x 9″ baking dish with cooking spray; set asideDeidra Mangus, Healthy Pumpkin Banana Oatmeal Bake, Healthy breakfast recipes, Healthy Thanksgiving recipes, healthy pumpkin recipes, pecans, Pumpkin puree, oatmeal, bananas, weight loss journey, healthy new mom, healthy pregnancy, clean eating recipes, Elite Beachbody coach, Top Beachbody coach PA, successful online fitness coach, top Beachbody coach UK,  Fitness pregnancy.
  2. Arrange the banana slices in a single layer on the bottom of the dish.
  3. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.
  4. Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
  5. In a separate bowl, whisk together the pumpkin, light brown sugar, milk, egg, and vanilla extract.
  6. Remove the bananas from the oven, then pour the oat mixture over the bananas.
  7. Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible.  Sprinkle the remaining nuts over the the top.
  8. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm and ENJOY!!
Deidra Mangus, Healthy Pumpkin Banana Oatmeal Bake, Healthy breakfast recipes, Healthy Thanksgiving recipes, healthy pumpkin recipes, pecans, Pumpkin puree, oatmeal, bananas, weight loss journey, healthy new mom, healthy pregnancy, clean eating recipes, Elite Beachbody coach, Top Beachbody coach PA, successful online fitness coach, top Beachbody coach UK,  Fitness pregnancy
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Saturday, December 14, 2013

Oat Flour Crepes

I am soooo in love with breakfast food its not even funny! Not only is it so good for you to jump start your metabolism for the day, but I just love how breakfast foods can be eaten any time of the day and still fulfill your cravings!! So I know some breakfast foods that taste really good need lots of time to prepare, BUT not today!! My son and I had a BLAST cooking these together!! 
It’s a simple recipe that is quick and literally 3 ingredients to make! So here it is!
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crepes, healthy crepes, clean eating recipes, clean eating, meal plans, breakfast recipes, healthy breakfast, Deidra Penrose, T25 meal plan, P90X3 meal plan, beach body, health coach, almond butter, bananas, greek yogurt3 Ingredient Oat Flour Crepes
Ingredients:
  • 1 egg
  • 1/2 cup rolled oats (ground into oat flour)
  • 1/2 cup almond milk or any dairy/non-dairy milk
Use a food processor ( I used a magic bullet), and add the oats in to blend into flour.  
Then add in the egg and almond milk and blend for about 20 seconds.
Use a frying pan to cook the crepe… I spray a little olive oil on so it does not stick.  
Pour a thin layer onto the pan and cook on medium for 4 minutes, then flip and cook the other side for an additional 4 min. 

Remove and set on plate… Time to make the filling and toppings! So for the filling, I just used what I had laying around.. So used 4 TBSP of plain Greek Yogurt, 1 TBSP Almond Butter, and 1/2 tsp cinnamon!
Mix together and put on crepe!

I cut up 1 banana and put half of the banana inside the crepe with the filling, and left just a couple for the topping!
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 Time to wrap up those bad boys and top off with some bananas!
and then my son took it upon himself to create our crepes into CARS!!!
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This is  creativity right here from an almost 3 yr old!! I just LOVE their imagination!!! It gets even better.. He asked me so nicely to put candles on to make it a birthday cake since his birthday is coming soon!! I couldn’t resist!!!
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His CARS CREPE EARLY BIRTHDAY CAKE!! Haha Oh I love him to pieces!!

Blowing out his candles!!
And time to enjoy!! YUMMY!!

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