Breakfasts of Champions

If I had my way, I would eat a NY bagel with tons of cream cheese everyday of the week.  But well, since I'm not an IRONMAN, that isn't exactly realistic in my diet.  So I try to supplement my love of bagels {and bacon and cheese} with healthy breakfasts I can eat during the work week.  You already know I love my baked banana oatmeal... well recently I made Oatcakes, inspired from my new Super Natural Everyday Cookbook by Heidi Swanson.

Oatcakes
Ingredients:
2 cups of rolled oats
1.5 cups of whole wheat pastry flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 cup of flax meal
1/3 cup of coconut oil
1 ripe banana, mashed
1/3 cup of Earth Balance
3/4 cup of maple syrup
1/4 cup of sugar
2 eggs
Instructions:
Preheat oven to 325 degrees.  Spray a 12 cup muffin pan with cooking spray and set aside.  Combine the oats, flour, baking powder, salt, and flax in a large bowl.  In the book you are supposed to {combine the coconut oil, earth balance, maple syrup and sugar in a saucepan and let it slowly melt together}.  I totally skipped this step.  My coconut oil was already liquid because it's summer and I melted the earth balance and stirred those ingredients together.  Then I poured the coconut mixture over the oat mixture.  Last I added the mashed banana and stirred it all together.  Then spoon the dough into the muffin cups, almost filling them.  Bake for 25-30 minutes until the edges of each oatcake are lightly brown.  Remove from pan and pack away for weekly breakfasts!

I will tell you guys that I thought these were awfully doughy.  I used a half cup less flour and 1 cup less oats then what was originally called for and I still felt like they were a bit doughy but still a good breakfast!  I bring all 12 of these guys in on Monday and eat them throughout the week for breakfast!

The other recipe I'm loving lately is an adapted Zucchini Muffin recipe from All Recipes.  My friend Lisa made these and brought them in and they were delicious.  So she sent me the recipe so I could make them myself.  When I looked at the recipe I saw this: 1 cup and 2 tablespoons of white sugar and 1.5 cups of flour.  That's not healthy enough for me so I adapted it : )  And I'm happy to say they are just as good and do easy to make!

Zucchini Muffins:
Ingredients:
1/2 cup of whole wheat flour
1/2 cup of white flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1-1/2 teaspoon of pumpkin pie spice (or cinnamon, cardamon, cloves)
1 egg
1 teaspoon of vanilla
1/4 cup of canola oil
1/2 cup of sugar
1.5 cups of grated zucchini
2/3 cup of chopped walnuts
Instructions:
Spray 1 12 cup muffin pan and preheat oven to 325 degrees.  Combine flour, salt, baking powder, soda and pumpkin pie spice in a bowl.  Beat eggs, oil, vanilla and sugar together then add the flour mixture to the creamed mixture and mix well.  Stir in zucchini and nuts until well incorporated. Pour into muffin pan and cook for 20-30 minutes, checking often.

I've been enjoying these all week and loving every delicious bite.  I think this is the perfect breakfast or snack to get you through the workday.

And lastly, my favorite breakfast that utilizes the goodies I got while in Portland, Maine over the weekend at Stonewall Kitchen: Wild Maine Blueberry Jam and Syrup.  

Clearly, I just had to make pancakes.  Thank goodness for Trader Joe's Multigrain Baking & Pancake Mix.  Pancakes on a weekday, in a flash.  Along with following the recipe on the box, I also used a spoonful of jam and a handful of blueberries from my CSA.

mmmm, this is the best syrup I've ever had.  I love you Stonewall Kitchen!

So there you have it.  Three healthy breakfasts that you don't have to feel guilty about.

What's your favorite {healthy} breakfast that isn't oatmeal or yogurt?  

{Did I mention I don't like either of those... I know I know, I shouldn't be a food blogger!}