No-Bake Breakfast Cookies

Happy Friday! It's so wonderful to be posting on my blog again. It's been, what, two months since my last post?!
I'll give you a little idea of the things that have been consuming my time and driving me slightly insane:

• I recently moved out of my father's house and into my own apartment with my absolute best friend from high school, two states away, in New York! Growing up is rough, but I'm glad to be on my own. Change is a good thing, right? And not only do I live in the beautiful state of New Yawk again, I now live only 2 1/2 hours away from my mother, rather than eight hours!
• My car was almost completely worthless, and just about three paychecks and a week in the shop later... it's drive-able again!
• My grandmother passed away right before I left Ohio, and I spent three weeks with my beautiful mother and my family members (who I hadn't seen in almost 2 years).
• I've been job searching and filling out so many job applications, I think my brain may just explode if I see another one... But I did get an interview at a bakery, and I'm very excited about it!
• The weather here has been teasing me, it's spring one day and then snows 6 inches the next... I can't wait for the real spring!

Despite all of these things, I am back and more than happy to be here again!

Anyway, no-bake breakfast cookies... because there are days that I wake up and actually only want cookies and brownies for breakfast and I'm realizing that it may not be the best idea to give into that all the time. And that's where these cookies come in.

I spent a lot of time searching for recipes for no-bake breakfast cookies and never really found anything that sounded so good I felt like I had to be in the kitchen right now making them. I remembered my recipe for no-bake cranberry almond granola bites and turned it into these cute little healthy, delicious, and guilt-free no-bake breakfast cookies. This time, I used chunky peanut butter and chopped walnuts, rather than almonds. So delicious!

No-Bake Breakfast Cookies
Author: Herbivore Haven
Makes: About 10 Cookies

Ingredients:

• 1 cup rolled oats
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds, chopped
• 1/4 cup ground flax seeds
• 1/2 cup natural peanut butter
• 1/3 cup honey OR maple syrup

Directions:

1. In a medium bowl, add the rolled oats, dried cranberries, chopped almonds, and ground flax seeds. Mix until just combined; set aside.
2. Add the honey and natural peanut butter to a small bowl. Place the bowl in the microwave for 15 seconds to soften. (If using maple syrup, only soften the peanut butter)
3. Add the softened honey or maple syrup and peanut butter to the dry ingredients and mix until the oats are coated.
4. Chill the granola mixture for about 30 minutes.
5. Roll the granola mixture into cookie forms, making each cookie the desired size. Store in an airtight container in the refrigerator.

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No-Bake Cranberry Almond Granola Bites

Happy Monday! I'm so glad to be back, let me tell ya. It almost feels kind of weird to be sitting here typing this after not being active lately. I've been doing a lot of work on this little blog of mine, you know, HTML, headaches, and cookin' up some new recipes to share with you. And today I'm talking breakfast, and you're invited.

There's something about no-bake snacks that just get me. I do love baking, but I love no-bake snacks and breakfasts even more. And I love granola even more than that. These granola bites are healthy, simple and oh, so good. They're sweet from the honey and peanut butter, with a crunch from the oats and almonds. They have the classic granola ingredients, but also have peanut butter, cranberries, almonds and flax seeds. No-bake and no guilt, what more could you ask for?

Update: I made this recipe with maple syrup rather than honey, and I fell even more in love! So, so delicious!

No-Bake Cranberry Almond Granola Bites
Author: Herbivore Haven, Adapted from Tina's Chic Corner
Makes: 18-20 Granola Bites

Ingredients:

• 1 cup rolled oats
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds, chopped
• 1/4 cup ground flax seeds
• 1/2 cup natural peanut butter
• 1/3 cup honey OR maple syrup

Directions:

1. In a medium bowl, add the rolled oats, dried cranberries, chopped almonds, and ground flax seeds. Mix until just combined; set aside.
2. Add the honey and natural peanut butter to a small bowl. Place the bowl in the microwave for 15 seconds to soften. (If using maple syrup, only soften the peanut butter)
3. Add the softened honey or maple syrup and peanut butter to the dry ingredients and mix until the oats are coated.
4. Chill the granola mixture for about 30 minutes.
5. Roll the granola mixture into balls, using about 1 tablespoon of granola for each. Store in an airtight container in the refrigerator.

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Dark Chocolate Granola Bars

It's Monday again, and Christmas is officially over. Commence healthy recipes to prepare for the new year just days away!

Looking back, I used to think that store-bought granola bars that said they were "healthy", were actually healthy. Annnd then I looked more into the ingredients and laughed to myself. Since then, I've been making my own granola bars at home, and these dark chocolate granola bars are one of my favorites. Dark chocolate alone is delicious, as well as granola bars. But eating a chewy, chunky granola bar with hints of dark chocolate... Excuse me while I wipe the drool off of my chin. Just look at that stickiness...

You really can't go wrong with granola bars. There are dozens of combinations of ingredients you could try, like adding any kind of nuts, dried fruits, spices, or sweeteners you want. You can also add flax seed meal, peanut butter, or use gluten free oats to make it, well, gluten free. Granola bars are pretty wonderful in my opinion!

Dark Chocolate Granola Bars
Author: Herbivore Haven, Adapted from Barefoot Contessa
Makes: 14 Bars

Ingredients:

• 2 cups rolled oats (not quick oats)
• 1/2 cup sliced almonds
• 1/2 cup sunflower seeds
• 1/2 cup mini dark chocolate chips
• 1/2 cup ground flax seeds
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350 degrees F. Line an 8x12 inch baking dish with parchment paper and lightly spray with non-stick cooking spray.
2. Lightly spray a large baking sheet with non-stick cooking spray and place the rolled oats and sliced almonds on the baking sheet. Bake at 350 for 10-12, mixing up occasionally.
3. Transfer the toasted oat mixture to a large bowl and stir in the ground flax seeds.
4. Reduce the oven temperature to 300 degrees F.
5. To a medium saucepan, add the unsalted butter, brown sugar, honey and salt. Bring the mixture to a boil over medium heat. Cook and stir until the brown sugar is dissolved and the butter is melted.
6. Pour the butter mixture in with the toasted oat mixture. Add to the mixture the sunflower seeds and dark chocolate chips. Stir until the oats are well coated.
7. Pour the granola mixture into the prepared baking dish. Lightly press the mixture down evenly into the pan. Bake at 300 degrees for 25 to 30 minutes or until the top is light golden brown. With the bars still on the parchment paper, carefully transfer to a cooling rack to cool completely for about 2 hours. Cut into bars and enjoy!

Store in the refrigerator for harder bars. Store at room temperature for softer bars.

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Eggnog Cinnamon Rolls

Christmas breakfast at my house will more than likely consist of fudge, cookies, and eggnog cinnamon rolls. The best eggnog cinnamon rolls, ever, to be exact. The perfect way to start your Christmas morning after spending the previous days running around like a chicken with it's head cut off...

Sweet, soft, gooey, cinnamon-y, eggnog cinnamon rolls with a warm, gooey eggnog icing. Mm, mm.

Even if you aren't the biggest fan of the taste of eggnog, you'll love these!

Eggnog Cinnamon Rolls

Author: Herbivore Haven, Adapted from Half Baked Harvest
Makes: 16 rolls

Ingredients:
Cinnamon Rolls:

• 2 1/4 teaspoons active dry yeast (1 small packet)
• 1/4 cup warm water
• 2 tablespoons light brown sugar
• 1/2 cup unsalted butter, melted
• 1 cup room temperature eggnog
• 1/4 cup vanilla yogurt
• 1 egg
• 4 cups flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Filling:

• 1/2- 3/4 cup brown sugar
• 2 tablespoons cinnamon
• 1/2 cup unsalted butter, softened (separated)

Icing:

• 2 ounces cream cheese, softened
• 2 tablespoons unsalted butter, melted
• 3 tablespoons eggnog
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Make the dough: In a large bowl, place the yeast and brown sugar. Add the warm water and gently stir. Let the mixture sit until the yeast is foamy on top, about 10 minutes.
2. To the bowl, add the melted butter, warm eggnog, vanilla yogurt and eggs, mix until combined. Add in the flour, salt and vanilla extract. Knead the dough until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl spray the bowl with non-stick cooking spray. Place the dough back in the bowl and cover with plastic wrap or a damp towel. Let the dough rise in a warm area for about 1 hour or until doubled in size. (I preheated the oven to 150 degrees, shut it off, and put the dough in the oven to rise).
3. Make the filling: In a small bowl, combine the brown sugar and cinnamon and mix well. Generously grease a 9x13 inch baking dish with 3 tablespoons of butter.
4. Lightly flour a work surface. Roll the dough into a rectangle (about 9x24 inches). Spread about 6 tablespoons of the melted butter evenly over the dough. Sprinkle the brown sugar and cinnamon filling evenly over the butter and lightly push the mixture into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it tight as you roll. When you reach the end of the dough, pinch along the edge to seal. Cut slices with a knife, or place the dental floss under the roll about an inch away from the very end of the roll. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand, don’t let go and then tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated. Cut the roll about every inch.
5. Place the rolls in the buttered pan about 1/2 an inch apart. Cover with a damp towel or plastic wrap and allow to rise in a warm place until the dough is doubled in size, about 30 minutes.
6. Preheat oven to 350 degrees F. Brush the remaining butter on top of each roll. Bake the rolls at 350 for 25 minutes or until the tops are golden brown.
7. In the meantime, make the frosting: In a medium bowl, combine the softened cream cheese and butter. Whisk until it's creamy. Add the powdered sugar and mix until well combined. Add the eggnog and vanilla and whisk until smooth. Drizzle the frosting on each warm roll. Enjoy!

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Protein Packed Quinoa Breakfast Bars

Happy Friday! After the first time I cooked with, or actually even tried quinoa in the quinoa burgers I made awhile back, I was in love. I wanted to find more ways to include the little super grain in my diet, and thus, the protein packed quinoa breakfast bars were born. These bars are on my list of recipes to make again. And again. Annnd again. They are so good! They're flavorful, with a bit of crunch from the nuts and toasted quinoa. These bars are packed with healthy vitamins, minerals and protein. I may or may not have danced around the kitchen to "All the Single Ladies" after taking the first bite...

Being a vegetarian, there are a lot of important things to remember to include in your diet to keep your body healthy and happy. You may already know this, but one of the most important would be protein. Since meat is usually the main source of protein in a lot of diets, and well... vegetarians don't eat meat, it's vital to substitute meat protein for plant protein. Protein helps your body repair cells and make new cells. It is the building blocks for enzymes, hormones and vitamins. Protein is important for your bones, skin, blood, cartilage and muscles. Protein is necessary for our bodies to function properly. Foods such as nuts, beans, eggs, dairy, and fish (if you eat fish) are all good sources of protein in a vegetarian diet.

Peanut butter is a great source of protein, healthy fats, and potassium.
Quinoa is a complete protein and contains all 9 of the essential amino acids. It contains a good amount of fiber, which helps lower cholesterol and helps prevent heart disease. Quinoa also contains manganese, iron, vitamin B2, and lysine. It's a pretty super little grain that's incredibly versatile.
Oats are good for fiber, manganese, and may help lower the level of cholesterol.
Nuts are a great source of protein, fiber, healthy fats, Omega-3s, and vitamin E.
Honey (raw) is full of minerals, vitamins, enzymes, and powerful antioxidants.
Dark chocolate contains potassium, copper, magnesium, and iron. In small amounts, it can be good for your brain, heart, and it contains a good amount of antioxidants. Plus, it's delicious and helps improve your mood!

Protein Packed Quinoa Breakfast Bars
Author: Herbivore Haven, Adapted from Super Healthy Kids
Makes: 14 bars

Ingredients:

• 1 cup uncooked red quinoa
• 1 cup rolled oats
• 1 cup combination of nuts and dried fruit*
• 1/4 teaspoon salt
• 1/2 cup peanut butter
• 3/4 cup honey
• 1 tablespoon vegetable oil
• 3 tablespoons brown sugar
• 1 cup dark chocolate (optional)
• 1 tablespoon oil (optional)

Directions:

1. Preheat the oven to 350 degrees. Spread oats and uncooked quinoa on a cookie sheet and toast in the preheated oven for 8 minutes.
2. Place the toasted quinoa/oats mixture in a large bowl and add nuts and dried fruit. *I used sunflower seeds and roughly chopped walnuts.
3. In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Pour over the oats mixture and combine until the dry ingredients are evenly coated.
4. Line a 9x13 baking dish with parchment paper. Spread the mixture evenly into the baking dish, pressing it down into the pan. Bake at 350 degrees for 20 minutes. Let cool for up to 2 hours.
5. After the mixture has cooled, pour 1 cup of dark chocolate chips and 1 tablespoon of oil in a microwave safe bowl. Microwave for 30 second intervals, stirring in between. Cut the baked mixture into bars. Dip each bar in the melted dark chocolate and set on parchment paper to harden. Enjoy!

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Updated Gingerbread Muffins

Happy Monday! After making my first batch of gingerbread muffins, I had a few ideas to update the recipe a bit and bake them up a totally different way.

Although the first recipe was very delicious, these muffins were packed full of even more flavor and slightly more moist (sorry).

Gingerbread Muffins
Author: Herbivore Haven, Adapted from A Beautiful Bite
Makes: 12 Muffins

Ingredients:

• 2 1/2 cups flour
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/4 cup unsweetened applesauce
• 1/2 cup molasses
• 1 egg
• 3/4 cup milk

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Spray muffin cups with non-stick cooking spray or line each cup with muffin papers.
2. In a medium bowl, combine the flour, ground ginger, cinnamon, baking powder and salt. Set aside.
3. In a large bowl, combine the softened butter, maple syrup, brown sugar, unsweetened applesauce, molasses and egg. Mix until well combined.
4. Slowly add the flour mixture into the batter, mixing until well combined. Slowly add in the milk, mixing well.
5. Spoon the muffin batter into each prepared muffin cup, filling about 3/4 of the way full.
6. Bake at 350 degrees for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. In the meantime, make the glaze: Mix all ingredients together until there are no clumps. Add milk as desired for a thinner consistency. Add powdered sugar as desired for a thicker consistency.
8. Once the muffins have baked, remove each muffin from the pan and transfer to a cooling rack to cool completely. Drizzle the glaze over each muffin and enjoy!

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Healthy Blueberry Smoothie

The past few days have been really... busy. From dealing with college things, to planning our Christmas party, to figuring out what to do for our White Elephant party... All while we're packing for our move at the end of the month. Annnnd that's where this yummy blueberry smoothie comes in. Smoothies are my go-to breakfast for busy days like the last few have been. They're delicious, healthy, quick and easy. In other words, perfect for those days when you're so busy, you almost forget to eat breakfast.

There are a lot of good vitamins and nutrients in this smoothie, so it's a good start for your morning!

Bananas are a great source of vitamin B-6, vitamin C, potassium and give you a good energy boost in the morning.
Flax seeds are packed with omega-3s, antioxidants, and fiber.
Oats are good for fiber, manganese, and may help lower the level of cholesterol.
Blueberries have antioxidants, phytonutrients, and are just plain delicious!
Almond milk has Vitamin E, calcium, and is a great alternative for dairy milk!

You could even throw in a handful of spinach, or a scoop of protein powder.

Healthy Blueberry Smoothie

Author: Herbivore Haven
Serves: 1

Ingredients:

• 3/4 cup vanilla almond milk
• 1/2 cup fresh or frozen blueberries
• 1 tablespoon ground flax meal
• 1 banana, sliced
• 1/4 cup rolled oats
• 3 ice cubes

Directions:

1. Add all ingredients into the blender, liquid first. Blend until smooth, enjoy!

Note: If using frozen bananas, you can omit the ice cubes.

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Gingerbread Muffins

Nothing says Christmas like the smell of freshly baked gingerbread. And nothing puts a smile on my face faster than a muffin for breakfast or mid-morning snack. These muffins are just the right balance of sweetness to ginger spice. Not too cakey, but moist and light. With a drizzle of sweet vanilla glaze over the top, they're irresistible. They're highly freezable, so in less than a minute, you have a perfect quick and easy breakfast.

These muffins are the perfect seasonal treat. Or in the middle of July. Whatever works for you. You can even skip the glaze, go bakery style and top the muffins with coarse sugar!

Gingerbread Muffins
Author: Herbivore Haven, Adapted from The Sisters Cafe
Makes: 12 muffins

Ingredients:

• 1/4 cup packed brown sugar
• 1/2 cup molasses
• 1/3 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice

Glaze (Optional):

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Directions:

1. Preheat the oven to 400 degrees.  Place a muffin paper in each muffin cup, or spray lightly with cooking spray.
2. In a large bowl, mix together the brown sugar, molasses, milk, oil, and egg until well combined.  Stir in the remaining ingredients just until flour is moistened.  Fill each muffin cup with batter, just until 3/4 full.
3. Bake 18-20 minutes or until tooth pick inserted in center comes out clean.
4. In the meantime, make the glaze: Mix all ingredients together until there are no clumps. Add milk as desired for a thinner consistency. Add powdered sugar as desired for a thicker consistency.
5. Immediately remove the muffins from the pan and transfer to a wire rack to cool.  Glaze and enjoy!

Notes: To freeze the muffins: When the muffins are cooled completely, place the muffins on a baking sheet and set the baking sheet in the freezer for about 2 hours. After two hours, put the muffins in a freezer bag. Putting the first freezer bag in a second freezer bag will help prevent freezer burn. Muffins will stay good in the freezer for months! To reheat frozen muffins: Place muffins in the microwave for about 30 seconds. Let cool for a couple of seconds, and you have a quick and easy breakfast in no time!

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Cinnamon Swirl Coffee Cake Muffins

Happy Monday!

I've spent the last couple of days working on the perfect coffee cake muffin recipe. Which means I've made a few batches trying different ingredients... The muffins were either too salty because I forgot to get unsalted butter... Too chunky because the butter wasn't at room temperature, or they expanded way too much. But I've finally got it down! These coffee cake muffins are soft, packed with comforting flavors, and topped with a crumbly, buttery, sweet streusel topping. And it has a gooey cinnamon-y layer... Deep breaths...

Muffins like these are perfect with a cup of coffee in the morning while you scroll through Pinterest. You know, if you're into that sorta thing.

Classic coffee cake flavors in a warm little muffin form. Because muffins just seem to be oh so irresistible.

Cinnamon Swirl Coffee Cake Muffins
Author: Organic Cafe, Adapted from On Sugar Mountain
Makes: 12 Muffins

Ingredients:
For the muffins:

• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 egg
• 1 cup milk
• 1 tablespoon ground flaxmeal

For the Streusel Topping:

• 1/2 cup flour
• 1/2 cup brown sugar
• 3 tablespoons unsalted butter, softened
• 1/2 teaspoon cinnamon

For the Cinnamon Swirl Filling:

• 1/3 cup unsalted butter, melted
• 1/3 cup brown sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat the oven to 350 degrees and line two muffin pans with paper liners or spray with non-stick cooking spray.
2. Make the streusel topping: In a medium bowl, combine all ingredients until the mixture resembles coarse crumbs. Set aside.
3. Make the cinnamon filling: In a small bowl, combine together all ingredients and mix well. Set aside.
4. Make the muffins: combine flour, sugar, baking powder, ground flaxmeal and salt in a large bowl. In a separate, small bowl, whisk together the oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir until well combined.
5. Fill each muffin cup 1/4 of the way with batter. Then add about 1 teaspoon of cinnamon filling over the first layer of batter. (I used a butter knife for an easier way to spread the cinnamon filling over the muffin batter). Add another layer of batter over the cinnamon filling, until the muffin cups are 3/4 full.
6. Cover muffins with streusel topping, then bake at 350 degrees for 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pans for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!

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Apple Butter Breakfast Bars

Today I'm sharing part 3 of my apple theme week, which includes one of my favorite foods: apple butter. Apple butter has been one of my favorites since I was little, I remember my grandmother giving us cottage cheese with a huge dollop of apple butter on top for a snack, so good.

These apple butter breakfast bars give me that warm fuzzy feeling the same way the apple cinnamon muffins do. They're sweet with a bit of a streusel-like crunch and a layer of warm apple butter in the middle.

I under-baked my bars a bit because I wanted them to be a little gooey from the apple butter on the inside, with just a slight crunch from the oats on top.

Apple Butter Breakfast Bars
Author: Herbivore Haven
Makes: 16 bars

Ingredients:

• 2 cups rolled oats (not quick oats)
• 1 cup all-purpose flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup unsalted butter, room temperature
• 1 cup apple butter

Directions:

1. Preheat the oven to 350 degrees F. Line an 8-inch square pan with foil and lightly spray the foil with nonstick cooking spray.
2. In a large bowl, combine the rolled oats, flour, sugar, salt and cinnamon.
3. Add the softened butter and beat the mixture with an electric mixer on low until mixture is crumbly.
4. Spread about 2 cups of the mixture evenly into the prepared baking pan.
5. Spread the apple butter evenly over the oat mixture.
6. Spread the remaining oat mixture evenly over the apple butter layer and gently press the mixture down into the pan with your hands.
7. Bake at 350 degrees for 20-25 minutes or until the top is golden brown.
8. Keeping the bars on the foil, remove the bars from the pan to a cooling rack to cool completely.
9. Cut into bars. You should get about 16 bars. Enjoy!

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