Apple Spice Oatmeal

On-The-Go BREAKFAST Series


Hello everyone!  I’m excited to share with you this week my On-The-Go Breakfast series, featuring my go-to recipes during the week.  As a busy, working mom of two, I can’t tell you enough how important routines are for me.  Especially weekday morning routines.  From the moment I wake, it’s go time.  Packing lunches, preparing breakfast, getting dressed (I’m so happy I lay their clothes out at night), brushing teeth, etc.  It’s non-stop.  But, then the clock stops. They’re completely ready and now it’s me time.  Believe me, it’s not a lot of time but it’s enough to beautify myself, pack lunch and ah, make breakfast.

As breakfast is touted as the most important meal of the day, I realize that there are people that can’t eat early in the morning. They’re either not hungry or the thought of breakfast turns their stomach.  If this is you, here are some tips to get those digestive juices flowing and to perk up your appetite.

1.       Drink water when you wake up- Water is everything! Drinking water first thing in the morning wakes up your metabolism, hydrates you, and flushes out toxins.  Drink at least 16-oz.

2.       Eat a lighter meal before bed – It is a good practice to eat less at night to avoid sleeping on a full stomach, which can lead to indigestion for some and increase weight gain as our bodies’ metabolism slows down at night.  I try to have a hard and fast rule, that the “kitchen is closed” after 8pm.  Granted, I’ve veered if I’m out watching a late-night movie (caramel popcorn, yum!) or at an event and the cheese and cracker plate and I have locked eyes.  I’m human, but overall if I’m still hungry and at home, I’ll grab a piece of fruit.

3.       Switch it up-Go with a Savory breakfast instead of a sweet one.  Try Eggs and Avocado Toast, Smoked Salmon, Cucumber and Cream cheese on a bagel, or have a Smoothie.  The key is to eat something to get your day going.

The first recipe of this series is an Apple Spice Oatmeal w/ Crunchy Almond Butter & Coconut.  It’s a hearty, comforting, fall inspired oatmeal that will keep you full until lunch.  Of course, it is super easy and quick to make and the only prep needed is to slice your apples.  If you have time to enjoy breakfast before you leave the house, go for it.  You’ll have peace of mind before you take on the energy of your day. If you don’t have time, the meal is easily transportable, and all your co-workers will Ooh and Ah at how yummy and healthy your food looks, and how good it smells.  And at that moment, you may start a healthy breakfast office movement.



Apple Spice Oatmeal//serves 4

1 cup oatmeal
3 cups water
Pinch of salt
1 tsp apple pie spice
1 medium apple, sliced

Almond Butter (I used Trader Joe’s Crunchy Almond Butter, which is awesome)
Shredded coconut, unsweetened
Maple syrup
Non-dairy milk (optional)

In a medium saucepan over high heat, combine the oats and salt.  Cover with 3 cups water.  Bring to a boil and cook, for 3-5 minutes (rolled oats) or 10-20 minutes (steel cut oats), stirring occasionally.  Cook until thickened.

Once complete, spoon oatmeal into bowls or container if you’re on the go.  Arrange apple slices on top along with shredded coconut.  Drizzle with almond butter and maple syrup.
Sprinkle apple pie spice atop of oatmeal.  Additionally, you can pour non-dairy milk atop for extra creaminess.

The BEST Vegan Snickerdoodle Cookies

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The BEST Vegan Snickerdoodle Cookies!

As I write this post, I am on my 3rd and final (I promise) cookie of the evening.  But, what can I say?  They’re chewy, tender and bursting with cinnamon.  Snickerdoodles are my kids’ absolute favorite cookie.  And their mommy’s as well.

These cookies were much needed and much appreciated by my little ones.  School is back in session and now I have a Kindergartner and a 4th grader.  My 4th grader is in a new school, with new teachers, more homework, new class friends, did I say more homework.  While my Kindergartner can breeze through his homework, my 4th grader’s work requires patience, cheerleading, google and partnership with her teacher.  I think I’ve emailed her at least 2-3 times in the last 2 weeks to stay on point.  If you’re reading this my daughter’s awesome teacher (my daughter has told every teacher she has that I have a food blog) you rock and thank you for your patience. 

At the end of the day, making these cookies for them after a hardworking week, gave them that much needed push and assurance that mommy has got their backs.

Enjoy making these cookies and Happy Back to School!


Vegan Snickerdoodle Cookies//yield 15

Adapted from A Little Sweet Life

I omitted the vanilla sugar, coconut oil and almond extract from A Little Sweet Life’s recipe.  I added White Whole Wheat Flour for added fiber.  Feel free to add your favorite flour especially if you’re gluten-free.

1 cup white whole wheat flour
1/3 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup cane sugar
1 stick (8 tablespoons) vegan butter (I used this Earth Balance Vegan Butter Sticks)
1 ripe banana
1 teaspoon vanilla extract
¼ cup cane sugar (for coating)
½ teaspoon cinnamon (for coating)

Preheat oven to 375 degrees F.  Line two baking sheets with parchment paper.  In a medium bowl mix flour, baking soda, baking powder, and salt.  Set aside.  Next, in a medium bowl of a standing electric mixer fitted with the paddle attachment, cream the vegan butter and sugar until light and fluffy.  Add in the mashed banana, and vanilla extract.  Mix until incorporated.  Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms. 

To make the coating, mix your ¼ cup sugar with a ½ tablespoon cinnamon in a small bowl.  Use a teaspoon or a mini ice cream scoop to form the dough into balls.  Roll n cinnamon sugar.  Place on parchment paper linked baking sheet.  Bake in preheated oven for about 10 minutes or until golden brown.  Do not over bake.  They should still feel soft in the middle.  Remove from oven and let sit on baking sheet for 2 minutes.  Move cookies to a cookie rack and cool completely.  Store in airtight container.



Gluten-Free Apple Almond Muffins

Okay, confession time.  I generally don’t make the healthiest of muffins.  Okay wait, I will add whole grain flour to it to feel better about the whole situation, but they generally borderline between breakfast and dessert pastry.  But, you know what, I am a firm believer in moderation and that there are some foods that taste better unaltered.  However, this time around, I wanted to make a healthier muffin.  This Gluten-free Apple Almond muffin is sweetened with dates and applesauce.  The flours I used were Gluten-Free Oat flour, Almond flour and Buckwheat flour. The result is a moist muffin with lots of cinnamon flavor and the added applesauce filling and sliced apples on top are everything.  

Gluten-Free Apple Almond Muffins//Yield 12 muffins
Adapted from Aysegul Sanford's recipe at Foolproof Living

1-cup Gluten Free Oat Flour (I used Bob's Red Mill GF Oat Flour)
1-cup almond flour/meal (I used Trader Joe's Just Almond Meal)
2/3 cup buckwheat flour
2 tablespoons arrowroot powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon, more for sprinkling in the end
½ teaspoon sea salt
10 fresh Medjool dates, pitted and chopped
2/3 cup plain coconut yogurt
1/3 cup coconut oil
3 large eggs, at room temperature
2/3 cup unsweetened applesauce, divided *2
3 medium size apples, peeled and cored – divided

Pre-heat the oven to 400 degrees. Spray a 12-cup muffin time lightly with oil spray and fill each cup with muffin. Add oat flour, almond flour, buckwheat flour, arrowroot powder, baking powder, baking soda, cinnamon and salt to stand mixer. 

Place the dates, yogurt, coconut oil, eggs, and 1/3 cup of the applesauce in the bowl of your food processor. Process until smooth, 40-50 seconds.   Add the wet ingredients into the dry ingredients.

Grate 2 of the apples and fold them (with their juices) into the batter. Slice the third apple thinly and set aside. Drop a heaping tablespoon of the muffin batter into each muffin tin. *Divide the rest of the reserved applesauce amongst 12 muffin tins (each should be around 1-teaspoon applesauce). Cover each muffin tin with the rest of the batter.

Top each muffin batter with 3 thin slices of apple. Gently press them down. Sprinkle each muffin with a little bit of cinnamon. Bake for 20-22 minutes.
Let cool for at least an hour before serving.