Chocolate Chunk Banana Baked Oatmeal Bites

Healthy? Check. Delicious? Check. Portable? Check.

All the makings for an awesome breakfast-on-the-go that keeps the waistline slim and trim. 🙂 And OF COURSE! It’s food storage! 🙂

Okay. Honestly you guys… you have GOT to try these. These little gals are so tasty and so good for you, that it would almost be a crime NOT to try them. I eat these as a breakfast, a snack, and even as a dessert (if I’ve been naughty the rest of the day). 🙂 It’s baked oatmeal, yes, but don’t let that deter you. I am actually not a fan of traditional baked oatmeal. And neither is Hubby. But when he tried these, he LOVED them. Now he even requests them!

They’re gluten free (in case that’s an issue for you), chock full of good-for-you ingredients, and have just enough sweetness to keep you coming back for more… and more… and more. 🙂

So give ’em a try! I promise you’ll be happy that you did!

Chocolate Chunk Banana Baked Oatmeal Bites

Download Printable Version

  • 3 cups rolled oats (old-fashioned or quick oats)
  • ½ cup packed brown sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 2 eggs (or reconstituted egg powder)
  • 1¼ cups milk (or reconstituted powdered milk)
  • 1 cup mashed bananas* (about 3 medium)
  • 1 tsp vanilla extract
  • 1 to 1½ cups semi-sweet chocolate chunks (or chips)


  1. Preheat the oven to 350 ºF. Lightly grease roughly 18 muffin cups with non-stick spray.
  2. Combine the oats (note: if using old-fashioned oats, I like to lightly grind mine in a food processor for a bit), brown sugar, cinnamon, and salt in a large mixing bowl and stir together.
  3. In a separate bowl, stir together the mashed bananas, eggs, milk, and vanilla.
  4. Add the wet ingredients into the dry ingredients and give it a good stir until fully combined. Add the chocolate chunks and stir again. {Note: Use 1 cup of chocolate chunks for a regular amount of chocolate, or up to 1½ cups if you like it really chocolatey.} 🙂
  5. Spoon the oatmeal mixture into the prepared muffin tins. (Note: These will not rise a lot–if at all–so go ahead and fill each cup at least ¾ full.)
  6. Bake uncovered for about 18-20 minutes, or until oatmeal is lightly browned and starting to turn dark at the edges (and/or a toothpick inserted near the middle comes out clean).
  7. Allow to cool for about 5 minutes and then remove to a cooling rack to finish cooling. Store at room temperature in an airtight container for a few days, or these are great to throw in the freezer (in a freezer baggie) and have on hand for a quick breakfast/snack/dessert. Just toss one in the microwave (on the defrost setting) for about 1 minute (or about 20 seconds on HIGH) and it’s ready to go! 🙂

Yields 16 – 18 oatmeal bites.

*Store bananas in the freezer for food storage. See tips HERE.


What’s For Breakfast? Puffy Egg Pancake Casserole

Hey y’all! I tried a new breakfast recipe this weekend for Hubby’s and my anniversary and found it thoroughly enjoyable. And since breakfast meals tend to be one that I get in a rut of doing the same thing over and over again (cold cereal anyone??), I thought I’d pass along this recipe to anyone else in my same rut who would like to venture out a bit. 🙂

These are originally called The Hotel Magnolia Puffy Pancakes and the recipe comes from (any guesses?) The Hotel Magnolia. (You’re so smart.) But calling them ‘puffy pancakes’ seems a little deceptive because, to me, they’re nothing like a puffy pancake. 🙂 These are more like a combination of a french toast/pancake/egg casserole type deal. So I call them Puffy Egg Pancake Casserole to be a little more true to the dish. 😀 But regardless of what you call them, they’re yummy, and tasty, and the next time I make them I definitely think I want to try some fresh fruit on top! Mm-Mmm! That would be de-lish!

And one last note from me before I give you the recipe. This recipe would definitely need to fall under the ‘with electricity’ category of food storage recipes, because not only do you need to use freezer storage for the orange juice concentrate and butter, but this recipe also calls for 6 eggs. And while I am a big proponent of using powdered eggs in your food storage meals, this is one recipe where I would hesitate to do so. For this recipe I would suggest using the freezer style of eggs storage (assuming that fresh eggs aren’t available, of course) to maintain the integrity of the recipe. {Note: For tips on how to freeze eggs, check the first comment in the comments section of THIS post.}

Okay, and now onto the goodness. Hope you enjoy!

Puffy Egg Pancake Casserole

Download Printable Version

  • 6 eggs
  • 1 cup flour
  • 1 cup milk (reconstituted powdered milk)
  • ½ cup sugar
  • ¼ cup orange juice concentrate (undiluted)
  • 1 Tbsp butter, softened


  1. Preheat the oven to 450º F.
  2. Spray an 8×8 pan, or a 9×9, 11×7, pie pan, quiche dish… you know… something about that size. 🙂 (Or see the note at the end.)
  3. Combine the eggs, flour, milk, sugar, and oj concentrate in a blender. Blend well. Add the butter and blend again.
  4. Pour the mixture into your prepared pan and bake for approximately 20-25 minutes, or until an inserted knife comes out clean. (Mine needed at least 25 minutes and probably should have gone a little longer.) Oh, and this would be the perfect time to cook up some bacon or sausage as a delicious side. 🙂
  5. Scoop the pancake casserole out onto plates and serve with syrup, powdered sugar, fresh berries, etc. Serves approximately 4-6 people.

And on a side note, I believe the original recipe calls for baking these in 4 (1 cup) ramekin style dishes (with a Tbsp of butter melted into each dish prior to adding the mixture into the dish). I think I might have preferred doing that (as opposed to baking it all in one big dish) so that the center area would not be quite so soft set, but either way works. Enjoy!

What’s For Breakfast? Homemade Pancakes!

I know I’ve already done a pancake recipe before using a Bisquick mix, but these delicious pancakes are made from scratch! AND whole wheat! AND they are light, fluffy, and yummm-my! 🙂
Nothing makes me feel better in the morning than knowing I’m putting healthy, hearty food into my stomach that tastes good to boot. I serve these up with some homemade strawberry syrup (just frozen strawberries pureed with a little bit of sugar) and it is a happy, happy day! 😀

{And for St. Patrick’s Day, just throw a little bit of green food coloring into the batter to enjoy some holiday spirit. Don’t forget to put some green in your glass of milk too!} 🙂

Homemade Whole Wheat Pancakes

Download Printable Version

  • 1½ cups white whole wheat flour (or you can do half wheat, half all-purpose)
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • ¾ tsp salt
  • 1 1/3 cups milk (reconstituted powdered milk)
  • 1 egg (2 Tbsp egg powder + 4 Tbsp water)
  • 3 Tbsp butter, melted (or vegetable oil)
  • 1 tsp vanilla extract


  1. In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Make a well in the middle.
  2. In a separate bowl, stir together the milk, egg, butter (or oil), and vanilla. Add to the dry ingredients and mix until smooth.
  3. Pour pancake batter onto a hot griddle (I put my pan over medium to medium high heat) and cook until little bubbles start to form and pancake is golden brown. Flip the pancake over and cook the other side until golden brown as well.
  4. Serve and enjoy!

Fun tip: We put the cooked pancakes in our tortilla warmer to keep them warm while we cook the rest of the pancakes up. That way we’ve all got warm pancakes when we sit down to eat together. 🙂

Shop Taste of Home

What’s For Breakfast? Pumpkin Waffles!

This is a recipe I came up with (adapted from my basic waffle recipe) to enjoy this past fall. But it’s so good, I just keep on making it! 🙂 I hope you enjoy it as well.
{And as with the regular waffles, all of these ingredients are shelf stable, but unless you have a non-electric waffle iron these still require electricity.}

Whole Wheat Pumpkin Waffles

Download Printable Version

  • 1 cup whole wheat flour
  • 1 cup milk (reconstituted powdered milk)
  • 1 egg (2 Tbsp egg powder + 4 Tbsp water)
  • a little less than ¼ cup of canned pumpkin*
  • a little more than ¼ cup of vegetable oil*
  • 1 heaping tsp baking powder
  • 1 tsp sugar
  • ½ tsp cinnamon
  • between ¼ to ½ tsp pumpkin pie spice
  • dash of salt (optional, but helps enhance flavor)

*tip: I use a ½ measuring cup and put some canned pumpkin in it just under half way full. Then I fill the rest of the measuring cup up with the vegetable oil. If you use too much pumpkin your waffles will be limp and floppy, so it’s a little bit of a balancing act.


  1. Preheat your waffle iron and spray it with non-stick spray.
  2. Whisk all of the ingredients together in a small mixing bowl until fully combined.
  3. Pour the mixture into your waffle iron and allow to cook for approximately 3-5 minutes, or until golden brown (although with the pumpkin, it’s a little hard to tell when it’s ‘golden’).
  4. Remove your waffles and serve warm with your favorite toppings (although butter and homemade maple syrup are absolutely delicious on these). Enjoy!!

Shop Taste of Home (Readers Digest)

What’s For Conference Breakfast? Good Morning Casserole!

Hey all. I know I had mentioned my plans to make a delicious General Conference breakfast of Chocolate Strawberry Cinnamon Rolls and that I would share the recipe (which I was making up in my head) if they worked. Well, I actually ended up trying to make them as chocolate-raspberry swirl rolls with a cream cheese filling layer. Sounds divine, right? Well, they weren’t. They flopped. And it wasn’t that they were gross or anything… they just totally failed to please. What a disappointment. But I’ll probably start looking at ways to tweak and adjust that recipe to see if I can make it work, because it just sounds too good to not! In the meantime, if you’re thinking about using a chocolate cake mix in that Cake Mix Cinnamon Rolls recipe, my advice is: don’t. 🙂

Anyway, I didn’t want to feel like a total failure on the ‘cool breakfast’ front, so Sunday morning, we had this breakfast, which was delicious. So I thought I would share it with you in place of the failed cinnamon rolls. 😀 For me it doesn’t entirely count as a food storage breakfast because, although all the ingredients could be stored on the shelf or in the freezer, I wouldn’t use powdered eggs in place of fresh in this recipe. As great as powdered eggs are for baking… they do not make an adequate substitute for fresh when ‘egg’ is one of the spotlighted ingredients (in my humble opinion). So anyway… if you’re brave and want to try it with powdered eggs, then yes, this counts as a food storage recipe. Otherwise, just enjoy it anytime you want a special breakfast. 🙂

Good Morning Breakfast Casserole

Download Printable Version

  • 1 bag (about 1 lb) frozen potatoes (I like the potatoes o’brien type- with the peppers and onion in it)
  • 1 lb ground sausage (or cubed ham)
  • 4-5 cups shredded cheddar cheese
  • 7 eggs
  • 1 cup milk
  • ½ tsp salt
  • ½ tsp ground mustard


  1. Preheat the oven to 350 ºF.
  2. Pour the potatoes in the bottom of a greased 9×13 baking dish and spread evenly. Bake for about 10-15 minutes to give the potatoes a little crispness.
  3. Spread the sausage (or ham) and cheese on top of the potatoes evenly.
  4. In a bowl, beat the eggs, milk, salt and mustard until combined. Pour over the potato mixture.
  5. Cover with foil and bake for 1 hour. Uncover and bake for an additional 10 minutes, or until the edges are golden brown and a knife inserted near the center comes out clean.
  6. Serve warm.
  7. Tip: You can assemble this the night before and keep it in the fridge to bake in the morning.

What’s For Breakfast? Waffles!

Today is our 100th POST!! Woohoo! We should do something special… like make my favorite breakfast! 😀

Waffles are one of my all-time favorite breakfast foods. I don’t know if it’s just because I had them a lot as a child, or what, but they’ve always been a real treat in the morning… especially with some delicious homemade syrup (see recipe that follows)! I just love making them for the kiddos and me (and hubby, if he’s not already off to work :)), and I feel good knowing that we’re getting some heart healthy whole grains to start out our day.

Hearty Healthy Homemade Waffles


  • 1 cup whole wheat flour (white wheat will make for a lighter waffle)
  • 1 cup milk (reconstituted powdered milk)
  • 1 egg (2 Tbsp egg powder + 4 Tbsp water)
  • ¼ cup vegetable oil
  • 1 tsp baking powder
  • 1 tsp cinnamon (optional, but I love it!)
  • dash of salt (optional)


  1. Preheat your waffle iron (and spray with non-stick spray, if needed)
  2. Whisk all of the ingredients together in a small mixing bowl.
  3. Pour the mixture into the waffle iron and allow it to cook for roughly 3-5 minutes, until lightly golden brown. (Don’t let them overcook, or you will end up with crunchy waffles.)
  4. Remove from the waffle iron and serve with any of your favorite toppings: butter, syrup, jam, fresh fruit, whipped topping, applesauce, etc.
  5. This makes enough for 1 batch of the large belgian waffles (4 large waffles–1 waffle fills me up). If you need to double the recipe, try using only 1/3 cup vegetable oil instead of 1/2 cup. All the other ingredients can be doubled as usual.

This meal requires electricity simply for the fact that the waffle iron needs electricity. All of the ingredients are shelf-stable, though. But I’m going to see if I can talk Hubby into getting me one of those old-timey stove-top waffle makers for a birthday present or something so that I can enjoy waffles even without electricity. 🙂

And now for the homemade syrup…
My dad used to be the official syrup maker in our home. Actually, he was generally in charge of breakfast altogether. But eventually my brothers started taking over the syrup making chore. I absolutely love our family’s homemade syrup and couldn’t stand the taste of store-bought syrup. I remember being so excited to be able to bring that little secret into my own home once I got married. And then I did get married and wouldn’t ya know it… Hubby isn’t a huge fan of the homemade syrup. He likes his store-bought syrup. *gasp!* I couldn’t believe that anyone would not just fall in love with this! His complaint is that it’s too runny… but any syrup is runny when it’s hot (which is just how I like mine!). So anyway, we agree to disagree and live peaceably with two different types of syrup in our home. 🙂

Homemade Maple Syrup


  • 2 cups water
  • 2 cups white sugar
  • 2 cups brown sugar
  • 1 Tbsp maple extract
  • 1 Tbsp vanilla extract


  1. Place the water and sugars in a medium saucepan and stir to combine. Bring to a rolling boil over medium-high to high heat.
  2. Once it has come to a rolling boil, add the maple and vanilla extracts. Remove from heat and stir.
  3. Pour into a container with a spout to serve (we always just use a Pyrex glass measuring cup).
  4. Store remaining syrup in an airtight container (like a glass mason jar or any other storage container) at room temperature (no need to refrigerate). Reheat syrup in the microwave when ready to use again.

Hope you enjoy!!

What’s For Breakfast? Blueberry Muffins!

These blueberry muffins are yum-yum-yummy! They’re a bit heavy on the sugar side (although they don’t taste overly sweet) to be a ‘healthy’ breakfast, so you’d likely want to pair this with some fresh fruit, a healthy smoothie, or perhaps some bacon. 🙂 There’s also a crumb topping that you can omit if you’re trying to watch the sugar (I’d just use the topping for special occasions).

Delicious Blueberry Muffins


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour (I use white wheat)
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 egg (or reconstituted egg powder)
  • 1/2 cup milk (or reconstituted powdered milk)
  • 1 can blueberries, drained (or 1 cup fresh)

Optional Crumb Topping:

  • 1/3 cup sugar
  • 1/4 cup flour
  • 1/4 cup butter, cubed
  • 1 1/2 tsp ground cinnamon


  1. Preheat the oven to 400 degrees F. Generously grease muffin cups or line with muffin liners. (Spray the top of the muffin tray as well as in the cups to prevent the muffin tops from sticking).
  2. Combine the flour, sugar, salt, and baking powder. In a 1 cup measuring cup, place the vegetable oil, add the egg, and then add enough milk to fill the rest of the cup (should be about 1/2 cup of milk). Add this with the flour mixture and mix until fully combined. Fold in the blueberries.
  3. Fill muffin cups (fill right to the top for large muffins, or about 2/3 full for average size). Sprinkle with crumb topping mixture (if using).
  4. Bake for 20-25 minutes, or until done.
  5. To make the crumb topping: mix together the sugar, flour, butter and cinnamon. Using a fork, cut through the butter until is starts making a crumbly mixture. Add to the muffins before baking.

Adapted from ‘To Die For Blueberry Muffins’ at