Zucchini Banana Bread Oatmeal

Lightly sweetened steel-cut oatmeal that is mixed with shredded zucchini, banana and topped with nut butter. It’s just as good as a freshly baked loaf of bread. Vegan. Gluten Free. 

Zucchini Banana Bread Oatmeal

For those of you who let breakfast slip your mind, this recipe is for you! The ease of this recipe, plus the sweet flavors that remind you of grandma’s freshly made zucchini banana bread are a guaranteed way to make breakfast unforgettable!

Like many recipes on the blog, this steel cut oatmeal recipe is customizable! We start with a base of our organic oatmeal and then add in fresh grated summer zucchini and banana. Then we added in brown sugar since it gives this recipe the most traditional zucchini banana bread flavor. However, coconut sugar or maple syrup work, too! If you are reducing your sugar intake, make this with an extra ripe banana, and you won’t even need to add any sweetener.

We finished this sweet breakfast oatmeal off with a dollop of peanut butter and crushed peanuts for crunch. However, any nut or seed butter would work as a replacement. We have even finished it off with coconut butter (kind of like an icing) and boy, oh boy, is it delicious!

You can add other fun mix-ins like mini chocolate chips, walnuts, or even blueberries! If you are into meal prepping, then this oatmeal recipe is perfect! You can batch prepare this! Add all of your ingredients to a pot on the stovetop and then follow the same process. (You might need to add a splash of water). Then, evenly divide the oatmeal among your mason jars, allow to cool and then seal up! You will have a delicious grab-n-go breakfast ready at your fingertips each morning! Pretty sweet, huh?!

Zucchini Banana Bread Oatmeal Ingredients:

  • 1 pouch Good Food Made Simple Steel Cut Oatmeal
  • 1/2 small zucchini, shredded
  • 1 small banana, cut in half
  • 2 tsp brown sugar, coconut sugar, or maple syrup
  • 1 tbsp peanut butter
  • 1 tbsp crush peanuts

 

Print Recipe
Zucchini Banana Bread Oatmeal
Lightly sweetened steel-cut oatmeal that is mixed with shredded zucchini, banana and topped with nut butter. It's just as good as a freshly baked loaf of bread. Vegan. Gluten Free. 
Zucchini Banana Bread Oatmeal
Prep Time 5 minutes
Cook Time 5 minutes
Servings
bowl
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
bowl
Ingredients
Zucchini Banana Bread Oatmeal
Instructions
  1. Cook oatmeal according to package directions.
  2. Diced half of your banana into small bite sized pieces.
  3. When your oatmeal is done add in your shredded zucchini, your diced banana and your sweetener.
  4. Mix everything together and return to the microwave for 90 seconds.
  5. Allow your oatmeal to cool slightly and then top with the remaining half of your banana, peanut butter, and crushed peanuts.
  6. Enjoy!

Bacon and Egg Breakfast Sliders

Delicious breakfast sliders filled with uncured bacon, eggs, potatoes, and cheese. Perfect for breakfast or brunch. 

Bacon and Egg Breakfast Sliders

These bacon and egg breakfast sliders are the ultimate brunch recipe when you need to feed a crowd! Heck, we even enjoy making them for dinner many nights and save the leftovers for breakfast. They are so easy, cheesy, and fun for everyone to make!

To make this simple breakfast recipe, you will need only four ingredients! We used our Uncured Bacon & Eggs Scramble Bowl today, but our Turkey Sausage Scramble Bowl or Southwestern Veggie Scramble Bowl would be just as delicious! All of our breakfast bowls are ready to go with all the flavors you need for these breakfast sliders. They are loaded with cage-free eggs, organic potatoes, antibiotic-free meat, and cheese!

These sliders are perfect for feeding a crowd because you can make them in a large baking dish! You can easily double or triple the recipe if you want leftovers or have a really big party. When you bake them together in the glass baking dish all of the fillings melt together and then you can pull them apart, one by one, and really highlight the melty cheese as you are serving them. What breakfast guest wouldn’t want to see a mouthwatering cheese pull at the table?

Breakfast sliders are also a great recipe idea for a tailgating party or Mother’s Day and Father’s Day! Serve them with a side of fresh fruit, a hot cup of coffee (or tea), and go to town! You don’t even need silverware for this dish. As we always say, finger foods are so much more fun!

 

Bacon and Egg Breakfast Sliders Ingredients:

Print Recipe
Bacon and Egg Breakfast Sliders
Delicious breakfast sliders filled with uncured bacon, eggs, potatoes and cheese. Perfect for breakfast or brunch.
Bacon and Egg Breakfast Sliders
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sliders
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sliders
Ingredients
Bacon and Egg Breakfast Sliders
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare bacon according to package directions.
  3. Cook the Uncured Bacon & Egg Scramble Bowls half way through.
  4. Slice slider rolls in half horizontally and place the bottoms of the rolls in a 13x9 in glass baking dish.
  5. Layer the scramble bowls, bacon, and cheese evenly on tp each of the 12 rolls.
  6. Place the tops on the rolls.
  7. Bake for about 12-15 minutes or until cheese is melted.

Pancake Puff Banana Split

Pancake puffs served on top of greek yogurt, a split banana and finished off with chocolate, fruit, sprinkles, and honey. A healthy spin on dessert pancakes!  

Are you ready to flip your traditional savory breakfast and give this sweet, almost dessert-like pancake puff banana split a try? We thought so! Who doesn’t love a good sweet start to the day?

Although we usually gravitate towards something savory, we do love a good plate of waffles, bowl of oatmeal, or pancake puff recipe! Dare we say that the pancake puffs might even be our favorite of the three? They just slightly outrank our oatmeal combos that are also pretty much like dessert.

Since our pancake puff ice cream sundae bowls were such a hit, we figured we would create a new spin that would be a bit more in line with breakfast. We must admit, the result was pretty sweet! (pun intended)

We swapped the traditional banana split ice cream for a high-protein Greek yogurt, then we added a banana because you can’t very well have a banana split without the banana! Then we added our pancake puffs, some fresh berries, cherries, mini chocolate chips (totally breakfast friendly, right?), sprinkles and a drizzle of honey for sweetness!

This is the perfect balance of protein and carbs to set you up for a long day! Or, you could serve this as a sweet ending to a long, tiring day. Nothing says happiness and comfort more than a banana split — in any form.

Get the kids involved in making them too! Let them help you create a ‘build your own’ pancake puff banana split bar by picking out the toppings and creating their favorite combo. We guarantee they won’t even know these are healthy-ish!

Pancake Puff Banana Split Ingredients:

 

Print Recipe
Pancake Puff Banana Split
Pancake puffs served on top of greek yogurt, a split banana and finished off with chocolate, fruit, sprinkles, and honey. A healthy spin on dessert pancakes!  
Pancake Puff Banana Split
Course Breakfast, Dessert
Cuisine American
Keyword Pancake Puffs
Prep Time 5 minutes
Cook Time 1 minute
Servings
Ingredients
Course Breakfast, Dessert
Cuisine American
Keyword Pancake Puffs
Prep Time 5 minutes
Cook Time 1 minute
Servings
Ingredients
Pancake Puff Banana Split
Instructions
  1. Layer all ingredients into your favorite ice cream sundae dish (or any bowl) starting with the yogurt, then your banana, pancake puffs, berries, cherries, chocolate chips, and sprinkles.
  2. Finish off with a drizzle of honey and then enjoy!

Southwestern Zucchini Enchiladas

Four ingredient Southwestern Zucchini Enchiladas are your answer to a fast weeknight dinner or a fun spin on breakfast! 

Southwestern Zucchini Enchiladas

Trying to cut back on carbs? Or trying to sneak in more vegetables? That is not a problem with these low carb zucchini enchiladas! One thing we love it to eat with the seasons. One of our favorite summer veggies, zucchini, is at it’s prime right now. So, what better way to enjoy it than with this easy enchilada recipe?

This vegetarian take on Mexican enchiladas is made with only 4 simple ingredients. Our Southwestern Scramble bowl is the main attraction followed by fresh zucchini, enchilada sauce, and cheese.

Traditionally, this recipe would be considered a main dish. However, we have given this a breakfast twist. Our Southwestern Scramble bowl is full of egg whites, salsa, black beans, and corn to give these enchiladas a hearty filling.

If you’re not following a low carb diet, pairing this dish with a couple of pieces of toast is a nice way to round out the meal. Or better yet, enjoy some of the sweet fruit that summer has to offer, instead.

Beyond just breakfast.

The flavors of enchiladas always hit the spot, but this simple recipe is guaranteed to keep you satisfied for hours on end. Should the craving hit for an enchilada at night, this recipe works perfectly!

Breakfast enchiladas aren’t meant for breakfast only. Serve them for a fast weeknight meal, too!  Brinner is a meal that we love to have one or two nights a week! Double or triple this recipe and then get the family involved! They can slice the zucchini or put the filling in. Getting the kids into the kitchen will help teach them how easy it is to prepare a healthy and tasty meal.

Southwestern Zucchini Enchiladas Ingredients:

 

Print Recipe
Southwestern Zucchini Enchiladas
Four ingredient Southwestern Zucchini Enchiladas are your answer to a fast weeknight dinner or a fun spin on breakfast! 
Southwestern Zucchini Enchiladas
Prep Time 5 minutes
Cook Time 7 minutes
Servings
meals
Ingredients
Prep Time 5 minutes
Cook Time 7 minutes
Servings
meals
Ingredients
Southwestern Zucchini Enchiladas
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Take your partially cooked southwestern scramble bowl and place 2 tbs in the center of the thinly sliced zucchini.
  4. Gently roll the zucchini starting with the end closest to you. (Use your fingers on the outside to keep the filling in the middle, if needed)
  5. Repeat until all of the scramble bowl is used.
  6. Place the zucchini roll ups on the parchment lined baking sheet.
  7. Top with enchiladas sauce and finely shredded cheese.
  8. bake for about 7 minutes or until the cheese is melted and the zucchini is fork tender.

Bacon Scramble Frittata

This Bacon Scramble Frittata is quick, easy and perfect for breakfast or a fast weeknight meal. It can also be prepped ahead of time, too! 

Bacon Scramble Frittata

We can’t remember the last time we made a frittata. Crazy given that we are pretty much always living our best breakfast life. But, some days we want to take our traditional desk breakfast and elevate it a few notches. That’s when this Bacon Scramble Frittata comes into play.

Not only does this delicious breakfast recipe allow us to enjoy one of our favorite breakfast bowls in a new way, but it also lets us meal prep enough to last us several days. It looks like we won’t have to worry about what to eat when we are running out the door next week!

This easy recipe requires a little mixing and then into the oven it goes. While the cooking is taking care of itself, you can prepare other items to serve with this or kick back and grab 15 minutes of much needed relaxation. We will let you make the call there.

Three ingredients are all it takes for this recipe. Our Uncured Bacon & Egg Scramble Bowl has all the extra flavor you need. It is filled with organic russet potatoes, and white cheddar cheese that ensure this simple frittata will keep you satisfied.

But, the options don’t stop with just our Uncured Bacon & Egg Scramble Bowl. This recipe would also be just as delicious with either our Turkey Sausage Scramble Bowl or for our vegetarian friends, our Southwestern Scramble Bowl. if you’re feeling adventurous, a nice dollop of fresh guacamole is a nice finishing touch to any of these flavor combinations.

Lastly, you can opt to serve this warm or chilled. We find it very enjoyable, chilled on a hot summers day.

Bacon Scramble Frittata Ingredients:

 

Print Recipe
Bacon Scramble Frittata
This Bacon Scramble Frittata is quick, easy and perfect for breakfast or a fast weeknight meal. It can also be prepped ahead of time, too! 
Bacon Scramble Frittata
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Bacon Scramble Frittata
Instructions
  1. Preheat your oven to 425 degrees F.
  2. In a large bowl, whisk together your eggs and milk.
  3. Season with salt and pepper, if desired.
  4. Heat a large ovenproof skillet over medium heat.
  5. Coat with non-stick spray or oil.
  6. Add in your Uncured Bacon & Egg Scramble Bowl and eggs.
  7. Allow to cook for about 3-4 minutes or until the edges are set.
  8. Place in the oven and finish baking for 15-17 minutes.
  9. Serve immediately or allow to cool, slice and store in a container for a fast meal.

Pancake Puffs and Rainbow Fruit Platters

Pancake Puffs and Rainbow Fruit Platters aren’t just colorful, they’re healthy too! These colorful mini pancake puff and fruit trays are super versatile and easy to make. 

Pancake Puffs and Rainbow Fruit Platter

This breakfast platter is sure to make your mornings happy! Our Non-GMO Belgium Pancake Puffs are so easy to prepare. You pop them into the microwave for 30 seconds, sprinkle some powdered sugar on them and then serve them along-side your favorite fresh fruit. This vibrant platter also has some creme fraiche to take it up one more notch.

Michelle finished it off with a bit of fresh mint to elevate the flavors.

The combinations don’t just stop with fruit, though. You could also add fun things to this plate to take it from breakfast to a stunning dessert board. Melted chocolate, a Greek yogurt dip, melted peanut butter, etc. would all be excellent options. You could turn this brightly colored fruit platter into a sip on your favorite fondue board.

Getting the kids involved in creating Pancake Puffs and Rainbow Fruit Platters is also a fun way to help them learn to make healthy choices. They can help by picking out their favorite fruit and sprinkling the powdered sugar on the pancake puffs.

Instead of making one large platter, you could also use small salad plates so each child can create and enjoy their creation. Using maple syrup or a sweetened Greek yogurt dip will make eating both the fruit and pancake puffs so much fun for both kids and adults alike.

The only struggle might be getting them to eat something other than pancake puffs from breakfast moving forward.

Pancake Puffs and Rainbow Fruit Platter Ingredients:

1 bag Original Pancake Puffs

2 tbsp powdered sugar

2-3 cups mixed fruit of choice

1/4 cup creme fraiche

fresh mint, if desired

Recipe courtesy of our Instagram friend, Michelle from Michelle Sips and Savors.

Print Recipe
Pancake Puffs and Rainbow Fruit Platters
Pancake Puffs and Rainbow Fruit Platters aren't just colorful, they're healthy too! These colorful mini pancake puff and fruit trays are super versatile and easy to make. 
Pancake Puffs and Rainbow Fruit Platter
Course Breakfast
Cuisine American
Keyword Pancake Puffs
Prep Time 5 minutes
Cook Time 30 seconds
Servings
people
Ingredients
Course Breakfast
Cuisine American
Keyword Pancake Puffs
Prep Time 5 minutes
Cook Time 30 seconds
Servings
people
Ingredients
Pancake Puffs and Rainbow Fruit Platter
Instructions
  1. Cook pancake puffs according to package directions.
  2. Arrange fruit onto a large platter leaving space to add your pancake puffs and creme fraiche.
  3. Add your powdered sugar to a sieve and sprinkle it over the pancake puffs.
  4. Add your creme fraiche to a small dish and place it onto your plate.
  5. Finish it off with fresh mint, if desired.
  6. Enjoy immediately!

Southwestern Stuffed Breakfast Tomatoes

Southwestern Stuffed Breakfast Tomatoes are a fiesta of flavors! Filled with egg whites, tangy salsa, black beans and a pinch of chili powder. These low carb, gluten free tomatoes are delicious for breakfast or lunch. 

Southwestern Stuffed Breakfast Tomatoes

These Southwestern Stuffed Breakfast Tomatoes are lovely for breakfast, brunch, or even a light lunch. They are tasty, healthy, and stunning. And, who doesn’t love to eat pretty food?

We especially love this recipe in the summertime when the fresh garden tomatoes are firm, ripe and bursting with sweet tomato flavor. There is just something about the natural sweetness when combined with the salty flavors in our Southwestern Scramble Bowl that makes this recipe to die for!

If you have ever had baked or broiled tomatoes, then this is a must try recipe! Now, we know not everyone loves the texture of cooked tomatoes, so if that is the case, you can always serve these in a raw tomato. Just make sure to cook the scramble bowl thoroughly and top with grated parmesan cheese, instead.

Cooked tomatoes are also thought to be very healthy – perhaps even healthier than raw tomatoes. Cooking seems to concentrate the levels of the antioxidant lycopene in tomatoes.

If you are serving these for breakfast or brunch, we recommend serving them with a slice or two or toast and fresh fruit. If you are trying to stick to a low carb diet, then a crisp garden salad is also a nice pairing.

Lastly, if you are into meal prepping, these will store in a tightly sealed container for up to 3 days in the refrigerator. You can pair them with some oven roasted potatoes and fresh fruit for a grab ‘n go breakfast for work!

Southwestern Stuffed Breakfast Tomatoes Ingredients:

Print Recipe
Southwestern Stuffed Breakfast Tomatoes
Southwestern Stuffed Breakfast Tomatoes are a fiesta of flavors! Filled with egg whites, tangy salsa, black beans and a pinch of chili powder. These low carb, gluten free tomatoes are delicious for breakfast or lunch. 
Southwestern Stuffed Breakfast Tomatoes
Prep Time 7 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 7 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Southwestern Stuffed Breakfast Tomatoes
Instructions
  1. Preheat your oven to 450 degrees F.
  2. Take each tomato and slice the top off with a knife. Only take a tiny bit off the top. Then using a knife core the tomato. Then carefully remove all the insides (seeds, pulp, and juice), only leaving a tomato shell.
  3. Place the tomatoes on top of a lined baking sheet.
  4. Evenly divide your Southwestern Scramble Bowl into the center of each tomato.
  5. Top off with cheese.
  6. bake for about 15-20 minutes or until the tomatoes are fork tender and the cheese is melted.

Southwestern Scramble Bowl English Muffin Pizzas

Print Recipe
Southwestern Scramble Bowl English Muffin Pizzas
Make breakfast more fun with this easy Southwestern Scramble Bowl English Muffin Pizzas recipe. Toasted English muffins are topped with our eggs, potato and veggie filled scramble bowl and finished off with melted cheese.