As a parent, finding a healthy and tasty breakfast option for your toddler can be a challenge. Luckily, these blender bars are the perfect solution! Not only are they easy to make, but they are packed with nutritious ingredients that your little one will love. I consider these the mommy & me breakfast bars because I also get to enjoy them!

Ingredients for Toddler Breakfast Bars

• 3 bananas
• 1/3 cup maple syrup
• 1 cup of milk
• 2 tsps cinnamon
• 1 tsp baking powder
• 3 cups of oats
• 3 eggs
• 1/2 cup of peanut butter
• 1 cup of blueberries

How to Make Toddler-Friendly Blender Oatmeal Bars

1. Preheat your oven to 350°F (175°C). Grease a 10×10-inch baking dish with cooking spray or butter.
2. In a blender, combine the bananas, maple syrup, milk, cinnamon, baking powder, oats, eggs, and peanut butter. Blend until smooth.
3. Pour the mixture into the prepared baking dish and smooth it out with a spatula. Top with blueberries.
4. Bake for 30-35 minutes, or until the bars are firm to the touch and lightly browned around the edges.
5. Let the bars cool for a few minutes before slicing them into individual bars.

These blender bars are perfect for busy mornings when you don’t have time to make a full breakfast. They are also a great option for a snack on the go or as a healthy dessert. Your toddler will love the sweet taste of the maple syrup and the burst of flavor from the blueberries. Plus, the oats and peanut butter will keep them feeling full and satisfied until lunchtime.

How can I store these Blender Oatmeal Bars?

You can store these blender bars in an airtight container in the refrigerator for up to a week, or freeze them for longer storage. Just pop one in the microwave for a few seconds to warm it up before serving.

Reasons Why Your Toddler Will LOVE These blender oatmeal bars

1. They are sweetened naturally with bananas and maple syrup, making them a healthier breakfast option.
2. The blueberries provide a burst of fruity flavor and are fun to bite into.
3. The bars have a soft and chewy texture that is easy for toddlers to eat.
4. The oatmeal provides fiber and protein, which will help keep toddlers feeling full and satisfied until lunchtime.
5. The peanut butter adds a delicious nutty flavor and is a good source of healthy fats and protein.
6. The bars are customizable, so toddlers can enjoy them with their favorite ingredients like chocolate chips, raisins, or shredded coconut.
7. They are easy to make and can be prepared in advance, which saves time in the morning rush.
8. Toddlers can easily hold and eat the bars on the go, making them a convenient breakfast option for busy mornings.
9. The bars are a healthier alternative to store-bought cereal bars, which often contain added sugars and preservatives.
10. Toddlers love being able to eat “grown-up” food, and these breakfast bars are a great way to introduce them to new flavors and textures.

Ingredient Swaps

You can swap many of the ingredients in these blueberry blender breakfast oatmeal bars to customize them to your liking. Here are some ideas for ingredient swaps:

• Bananas: You can swap bananas for other fruits like applesauce, pureed pumpkin, or pureed sweet potato.
• Maple syrup: You can use honey(make sure your child is at an appropriate age for honey), agave nectar, or brown rice syrup instead of maple syrup.
• Milk: You can use any kind of milk you like, such as almond milk, whole milk, cashew milk, soy milk, or coconut milk.
• Cinnamon: You can use other spices like nutmeg or ginger, or leave it out altogether.
• Baking powder: You can actually omit it.
• Oats: You can use rolled oats or quick oats, or use a combination of both.
• Eggs: You can use flax eggs or chia eggs as a vegan alternative to eggs.
• Peanut butter: You can use any nut or seed butter, such as almond butter or sunflower seed butter.
• Blueberries: You can use any kind of fruit you like, such as raspberries, strawberries, or blackberries. You can also use dried fruit like raisins or cranberries, or leave the fruit out altogether. Try adding in chocolate chips!

Remember that ingredient swaps may change the texture and taste of the bars, so be prepared to experiment and adjust the recipe as needed.

 We are going on an 11 + hour road trip next month, and I’ll be packing a bunch of these for our travel day. I am going to attempt to find a cute park along the way so we can get out and move our legs, have lunch, and swing!

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Easy Nutritious Blender Oatmeal Breakfast Bars for Toddlers

These blender bars are perfect for busy mornings when you don’t have time to make a full breakfast. They are also a great option for a snack on the go or as a healthy dessert. Your toddler will love the sweet taste of the maple syrup and the burst of flavor from the blueberries. Plus, the oats and peanut butter will keep them feeling full and satisfied until lunchtime.

Course Breakfast, Snack

Keyword snack bars, breakfast bars, blender bars, blueberry oatmeal, breakfast for toddlers, kid-friendly recipes, food, easy on the go breakfast, oats

Cook Time 30 minutes minutes

Servings 20 Bars

Author Taralynn McNitt

Equipment

• 1 Blender

Ingredients

• 3 Large 3 bananas
• 1/3 Cup Pure Maple Syrup
• 1 Cup Milk
• 2 Tsps Ground Cinnamon
• 1 Tsp Baking Powder
• 3 Cups Oats
• 3 Large Eggs
• 1/2 Cup 100% Peanut Butter
• 1 Cup Blueberries

Instructions

• Preheat your oven to 350°F (175°C). Grease a 10×10 inch baking dish with cooking spray or butter.
• In a blender, combine the bananas, maple syrup, milk, cinnamon, baking powder, oats, eggs, and peanut butter. Blend until smooth.
• Pour the mixture into the prepared baking dish and smooth it out with a spatula. Top with blueberries.
• Bake for 30-35 minutes, or until the bars are firm to the touch and lightly browned around the edges
• .Let the bars cool for a few minutes before slicing them into individual bars.

And as I said before, these are the perfect mommy & me bars. I enjoy mine topped with extra peanut butter and a side of hot coffee!
Another one of my favorite ways to enjoy these bars is using almond butter instead of peanut butter, and adding in orange or lemon juice! This is a great customizable recipe for using up the frozen fruit in the freezer as well.

Overall, these toddler-friendly breakfast blender bars are a nutritious and delicious option that your little one is sure to love. Give them a try and see for yourself how easy and tasty they can be!

Questions for you!

1. What flavor would you like to try?
2. Do you have any picky eaters in your house?
3. Do you find it hard to make recipes your kids like?

Quiche is one of the best recipes ever invented. It’s acceptable for breakfast, snacks, lunch, and dinner. You can customize it with any filler, and it’s the perfect mixture of protein, fats, and carbs. I have been on a quiche kick lately; even my son loves them! I usually make a quiche when I have extra items around my kitchen, and the standard omelet or scrambled eggs aren’t sufficient. Quiche is so filling and nutrient dense.
Although easy to make, they look so fancy!

When Kyle was out of town a few weeks ago, I had my mom over for the weekend. After a day of shopping around town and playing at the park with Bugs, we stopped at the grocery store so I could pick up kombucha and all the ingredients to make our quiche dinner. While at a market, we saw quiche offered in the display case. It is what inspired our dinner. Quiche is one of those meals that you can appreciate all year round. I love how fresh it is in the summer with produce, but it’s also a warm and comforting food on a cold day.

How to use up produce in the house

While preparing the vegetables, I was excited about this upcoming summer and all the fresh produce in my garden. I’ll be making a lot of veggie quiches with fresh peppers, tomatoes, arugula, spinach, and herbs. If only our neighborhood allowed a chicken coop…
The possibilities are endless when it comes to flavoring quiche. We have made spinach, feta, buffalo chicken, pizza, and bacon-flavored quiches. I’ve even made quiche a Christmas tradition to go with our cinnamon rolls in the morning. Every sugary cinnamon roll needs a savory protein-filled friend.

How can I use up my Sourdough Discard?

One of my favorite ways to use up sourdough discard is by making a quiche crust, pie crust, or pancakes! I also love making muffins and chocolate chip cookies and will share those recipes very soon. 

How to make Sourdough Quiche Crust

You do not have to add sourdough discard in this recipe if you do not have any. The sourdough discard gives this quiche crust a sour flavor, like making the crust with sour cream. I love the addition of sourdough discard in my quiche crust, and it’s the perfect way to use up the leftovers so they do not go to waste.

For the crust, I added two tablespoons of sourdough discard. I wanted the crust to have a sourdough flavor, but you can make this recipe without it. Both ways turn out so delicious. I have been looking for ways to use up the discard, so it doesn’t go to waste, and this quiche recipe is one of my new favorites.

The quiche crust is so flaky and buttery that it melts in your mouth!

What ingredients to use for Quiche Crust?

• Eggs
• Ice Water
• All-Purpose Flour (works with a gluten-free 1:1 substitute)
• Sea Salt
• Unsalted Butter
• Sourdough Discard (optional)

I used a non-stick tart/quiche pan with a removable bottom I purchased on Amazon. It helps you successfully take the quiche out of the pan to show off the beautiful crust on your quiche. 
You can add any ingredients you want since the possibilities are endless! Here is a list of the ingredients I used for the quiche filling.

What ingredients go into a quiche?

• Eggs
• Arugula
• Sausage
• Tomatoes
• Onions
• Peppers
• Onion Salt
• Garlic Powder
• Black Pepper
• Dillweed
• Chives
• Cheese Blend
• Cream

Sometimes, I add in a little maple syrup!

Making the crust is the first step! Make sure to watch the video included in this blog post to see how I did it.

You can omit the crust entirely if you are not into a crust or follow a gluten-free diet.

I love that you can make quiche fresh by using produce that is in season. 

What are some seasonal vegetables to add to quiche?

• Zucchini
• Squash
• Cranberries
• Butternut Squash
• Peppers
• Potatoes
• Pumpkin
• Avocado

I love adding in feta, goat cheese, mozzarella, cheddar, and swiss!

After the crust is prepared, add the cooked sausage (or no sausage if you’re making it vegetarian), peppers, onions, arugula, and tomatoes. Whisk a dozen eggs with black pepper, onion salt, garlic powder, dillweed, and chives in a large mixing bowl!

More Healthy Recipes You May Like

• Grilled Chicken Chopped Kale Salad & Honey Dill Vinaigrette
• Almond Flour Chocolate Chip Cookies | A Healthier Cookie
• Cranberry Oatmeal Blender Muffins
• Oven-baked tomato & chicken parm with a garlic basil dressing
• Kale and Chickpea Pasta with a Honey Basil Vinaigrette
• Protein Packed Blender Oatmeal Pancakes | Low Sugar
• Low Carb & No Added Sugar Chocolate Chip Muffins
• Peanut Butter Chocolate Chip Protein Balls | Vegan & GF
• Baked Blueberry Oatmeal Blender Bars | Healthy Breakfast Idea

Pour the eggs into the crust, top with more tomatoes, and bake! I added the cheese on top during the final ten minutes of baking. If you have any egg filling left over, add them to a cupcake pan and make mini egg cups. The mini egg cups were perfect for quick breakfasts all week long.

Why You’ll Love This Recipe

• Quick to make
• The perfect way to use up all the extra produce in the refrigerator
• You can freeze this quiche and eat it later.
• It’s customizable, especially if you’re vegetarian.
• It’s acceptable for breakfast, lunch, or dinner.
• It’s well-rounded when it comes to nutrients.

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Cheesy Sausage Vegetable Quiche with Flaky Crust (sourdough option)

This quiche is a simple and quick recipe. This quiche is loaded with healthy vegetables, a fluffy, creamy egg filling, and a golden flaky crust.

Course Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine American

Keyword quiche, breakfast, lunch, brunch, dinner, vegetables, sourdough, sourdough discard, flaky quiche crust, simple recipe, vegetable recipes, eggs, breakfast ideas, healthy recipes, gluten-free option

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Author Taralynn McNitt

Equipment

• 1 11 inch Quiche Pan

Ingredients

Flaky Quiche Crust

• 1 Large Egg
• 2 Tablespoons Ice Water
• 1 1/2 Cups All-Purpose Flour sub gluten-free 1:1
• 1/2 Teaspoon Sea Salt
• 3/4 Cup Unsalted Butter (sliced into cubes)
• 2 Tbsps Sourdough Discard (optional) + 2 tbsps of flour

Cheesy Sausage Vegetable Quiche Filling

• 1 Pound Cooked Pork Sausage
• 2 Cups Arugula
• 1 Large Bell Pepper (chopped) I used red & green
• 1/2 Medium Red Onion (chopped)
• 1 Cup Baby Tomatoes (Sliced)
• 12 Large Eggs
• 1/4 Cup Milk or Heavy Cream
• 1/2 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 1/2 Tsp Onion Salt
• 1/4 Tsp Dillweed
• 1 Tsp Chives extra if using fresh
• 3/4 Cup Shredded Cheese

Instructions

Flaky Quiche Crust

• In a small bowl, whisk the egg and ice water together. Set aside.
• Combine the flour, salt, and cubed butter in a larger mixing bowl. Use your hands to smash the butter into the flour combining the ingredients.
• Once the butter and flour become a flaky mixture, mix in the egg bowl until you get a consistency of pie dough.

  If you add the sourdough, discard (+ extra flour), and do so during this step.
• Roll the dough out on a floured surface.

  Line a quiche pan evenly with the rolled dough. You may have to piece a few spots together.
• Cover and set in the freezer for fifteen minutes.

Cheesy Sausage Vegetable Quiche Filling

• Preheat the oven to 350 degrees.
• Cook up the sausage, and chop the arugula, onions, peppers, and tomatoes.
• Whisk the eggs with cream, garlic powder, black pepper, onion salt, dillweed, and chives.
• Add the sausage, vegetables, and egg mixture to the quiche crust. You can fill it to the top. Save the leftovers for egg cups.
• Bake for 20 minutes.

  Sprinkle the cheese over the top, and bake for an additional 10 minutes. The center of the quiche will be slightly bouncy without any liquid. That is how you know it's done!
• Enjoy!

  Store in the freezer or refrigerator if not eating right away.

I hope you enjoy this recipe, and I’d love to know what quiche flavor you’re thinking about making! 

Questions for you!

1. Have you ever made a quiche?
2. If you make sourdough recipes, what do you do with leftover sourdough discard?
3. What flavor of quiche are you going to make?

More Popular Breakfast Recipes From Simply Taralynn Blog

It typically takes me 24 hours to make my bread from start to finish (from feeding my starter to baking) 24 hours sounds like a high-maintenance process, but I promise it’s not. There are a lot of hours where you just leave the bread alone to rise or leave the starter alone to activate. The process can be customized to fit any kind of schedule. The more you bake sourdough bread, the more you’ll find your groove when it comes to a timeline that works for you. 

Reasons why you will love an easy beginner’s sourdough bread recipe:

1. Simple ingredients: This beginner sourdough bread recipe has a short list of simple ingredients, making it easy to get started with minimal fuss.
2. Clear instructions: This Beginner sourdough bread recipe has detailed instructions and step-by-step guidance, making it easy to follow along even if you’ve never made bread before.
3. Healthy and natural: Sourdough bread is a healthier option than regular bread, as it contains more nutrients and is easier to digest. It’s also made with natural yeast, which is better for your gut microbiome.
4. Delicious flavor: Sourdough bread has a unique, tangy flavor that many people find irresistible. Plus, with a little practice, you can customize the flavor by adjusting the fermentation time, adding herbs or spices, or using different types of flour.
5. Budget-friendly: Making your own sourdough bread can be more cost-effective than buying it from a bakery or grocery store, especially if you’re buying high-quality artisan bread.
6. Satisfaction of baking: There’s something satisfying about making your own bread from scratch, and sourdough bread is no exception. Plus, it’s a great way to impress your friends and family with your baking skills!

Don’t Overcomplicate Your Starter

People (including myself, at first) get so nervous about the sourdough starter. It’s hard to understand at first, and it’s a bit intimidating. I think it’s often way too overcomplicated. So many people tell you that you can’t do this and can’t do that, but I’ve done many of those “can’t dos,” and my bread has turned out perfectly fine.

What should I do if I want to make sourdough bread?

The first thing you need to do is feed your starter. Some people will tell you to feed your starter with equal parts, but I hardly ever do that, especially if I have to make enough starter to bake 10-12 loaves. (feeding instructions are listed below)

If you want to make sourdough bread and do not have a starter, try purchasing some from a local bakery or a live starter on Amazon, or ask a neighbor for some starter. You’ll be able to immediately feed the starter and get to baking within a day.

Feeding your starter with equal parts

Equal parts of starter, water, and flour are what most people do when feeding your starter.

You can make a successful starter by combining 1/4 cup of active starter, 1/4 cup of water, and 1/4 cup of all-purpose flour (or 1/2 cup,  1/2 cup, 1/2 cup, and so on)

Feeding your starter with more flour and water (not equal parts)

If you add more flour and water than a starter to your jar, it’s called a Levain. The levain has a less sour taste, and it also makes more starter, just in case you need more for a recipe. It may require more hours to activate, but it’s helpful when you need more starter or if you’re trying to tone down the sourness. If you only have about two tablespoons of starter in your refrigerator, you’ll want to make a levain in order to bake a recipe that requires 100 + grams of starter.

Let’s just say you only have a few lingering spots of starter in your jar after making a loaf of bread, you’ll add in 1/4 cup of water and 1/4 cup of flour to keep it going, place it in your refrigerator, and about 12 hours, your starter will be activated again.

I never measure accurately. This is why I say people overcomplicate the starter process. I sometimes don’t even measure the water and flour going into the starter jar, and it works out perfectly each time. I’m not saying you should do this, but this is just my reason why I think the “bread people know it alls” overcomplicate things. It’s an intimidation technique (just kidding, idk, ahhh)

You’re probably confused, but I promise you’ll catch on soon. I plan to do a lot of TikTok and videos in the future that will help explain much more of this.

Do I toss out the extra starter when feeding my starter?

Yes, this is what confused the heck out of me at first.

It’s called your discard. If you’re using 1/4 cup of starter to feed, you’ll discard the rest. You can either toss the discard out, use it for making the more starter, or use it for another recipe. I hardly ever dump mine out. I usually feed it, place it in the refrigerator, and use that for the next batches of bread. You can find so many cool recipes online to use up the discard, so nothing goes to waste. I’ve tried chocolate chip cookies, muffins, quiche, and pancakes. I’m looking forward to sharing so many more sourdough recipes this year. I’m kind of obsessed at this point.

Where should I store my starter if I’m not baking for a few days?

Starters take many weeks of neglect to die, and they are pretty forgiving after some troubleshooting. If you do not plan to use your starter for a week or two, just place it in the refrigerator. Feed it every 7 to 12 days. Scoop out a few tablespoons of starter, and add in a few tablespoons of water and a few tablespoons of flour. Mix, and let it be. You do not have to add much flour and water if you do not plan on baking. 

If you do plan to bake every 24 to 48 hours, you can leave your starter out on the countertop. You’ll just have to keep feeding it daily. Refrigerating the starter slows down the fermentation, putting your starter to sleep and allowing you to let it be for a few days or a few weeks. I always feed my starter before sending it to the refrigerator jail.

If you are going on a vacation, rest assured your starter will be perfectly safe in the refrigerator. 

How do you feed your starter after weeks of refrigeration?

So you’re ready to bake, but your starter has been in the refrigerator for a week or two.

Take your starter from the refrigerator, and let it sit on the counter for 45 minutes to an hour. Make a levain, or feed your starter with equal parts. Place your fed starter by a window or in a warmer spot for 5-12 hours. Use the tape to measure its growth, and your starter should be active and ready to bake! You can also do this the night before if you plan to make the dough in the morning. 

The starter is Ready when…

After feeding your starter, place it in a warmer area in the house. (I keep mine under a heat vent or by the window on a warm day.)

In about 5 to 12 hours, your starter should double in volume, look foamy like a sponge, and it will smell sour. Once you grab a spoonful, it will stretch like bubblegum. (or try the float test.)

What ingredients do you use to make your starter?

• Organic All-Purpose Flour (there are other flours you can use to make starter, but I like to keep it simple)
• Purified Room Temperature Water
• Starter

 

What ingredients do you use to make your sourdough bread?

Ingredients are so important when making sourdough bread successfully.

• Organic Bread Flour – I use King Arthur – (you do not have to use organic, it’s just what I use most often)
• Purified Room Temperature Water – (you can leave your water out overnight to help kill lingering chlorine)
• Active Starter – (previously fed within the past 5 to 12 hours)
• Fine Artisan Sea Salt – (or fine sea salt) – Try to avoid iodized salt because it can leave a bitter aftertaste.
• +any fillers you’d like to add during the fold & shaping.

Side note: these are the ingredients I use most of the time, but you do not have to use organic bread flour or artisan sea salt.

I have made wheat sourdough bread, but I’ll save that for another post. I’m already throwing way too much information at you right now.

Can I use a metal spoon or metal bowl with sourdough bread?

This is an annoying debate! Some people (the bread know-it-alls) will yell at me in the comment section about using metal bowls and spoons, but I haven’t had any issues! My bread turns out fine no matter what I mix or proof it in.
  


There are so many different ways to bake sourdough, which is why each loaf is unique! Here is how I get my bread to come out perfect each time! 

This depends on your timeline; it does not have to be exactly 12 or 24 hours.

Customize this timeline to fit your daily routine. I wake up so early, so I make mine start at 4 or 5 am. You do not have to do that.

Ingredients for Two Loaves of Sourdough Bread

• 190 g Active Starter
• 780 g Purified Room Tempurature Water
• 1060 g Organic Bread Flour
• 4 Tsp Fine Artisan Sea Salt

The Best Golden Sourdough Bread Recipe | Easy for Beginners | 24 Hour Sourdough  Bread Timeline

5:30 am

Feed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line to track the growth. Set the starter in a warmer area of the house. 

12:00 to 1:00 pm

Add the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form into a ball. Cover it with a damp towel, and set it aside for one hour. 

1:15 pm

After making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake it again the next day, you can leave it out on the counter.

2:00 pm

Wet your hands. Fold and stretch your dough until it forms a large ball. You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I have often placed the bread in the oven to rise with the light on.

6:00 pm

Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each. It’s ok if they are a few grams off. Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton, and place the dough smooth side down into the banneton (proofing basket.) Cover with a damp towel, and place in the refrigerator overnight. The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add in fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold (I shared this in the video.)

You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning time, that will work too!

Some do not proof their sourdough in the refrigerator. I had the BEST results after cool proofing. Whenever I left the bread out, it rose and rose, and I had to do another stretch and fold in the morning before baking.

5:30 am (next day)

Preheat oven to 475 degrees.

Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.

6:00 am

Bake your sourdough bread.

Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, so pay attention to the bread once you remove the lid. You do not want to go through all of that work and then burn your bread!

7:00 am

Allow the bread to cool on a rack for two hours before slicing.

9:00 am

ENJOY YOUR BREAD!

---

 

When do I add my fillers to sourdough bread?

Once you master the art of making a plain loaf, adding in flavors is when the fun begins!

If you add herbs, you can mix those in during your first fold and stretch.

Garlic, rosemary, lavender, oats, cinnamon, thyme, basil, etc.

If you’re making bread filled with cheese, fresh produce, sugar, honey, olive oil, or other fun ingredients, I typically wait until the final stretch and fold and shape to do so.

The key is ensuring the ingredients (other than herbs) are folded into the center and not on the outside. Otherwise, it can stick to the pan or burn at a high temperature (especially when using honey.)

Some ingredients can take the extra heat. 

Fun flavors of sourdough bread

Jalapeño & Cheese

Fold in a generous amount of diced pepper jack cheese, sharp cheddar cheese, and jalapeños. Add olive oil, extra cheese, and jalapeños to the score lines before baking.

Cinnamon Honey

Add lines of honey and sprinkles of cinnamon in the center of your folds. Try your best not to get honey on the outside of your dough (honey burns quickly.) If honey intimidates you, use brown sugar instead!   

Garlic Parmesan

Add roasted garlic cloves, dried basil, olive oil, and parmesan to the center of your folds.

When your bread is done, add more parmesan and basil to the top, and let it cool. (don’t add parm on top until it is cooked, or it will burn)

Everything But the Bagel

Fold everything but the bagel seasoning in during your first stretch and fold. After scoring, add olive oil and extra everything but the bagel seasoning into the creases.

Cream Cheese & Lox

One of my favorite ways to enjoy sourdough is slicing it, drizzling olive oil over the top, warming it up in the oven, spreading garlic cream cheese on top with a splash of dill, lox, red onion, a lemon drizzle, and capers. Or, if you want to keep it dairy-free, use an avocado spread instead of cream cheese.

Honey Oat

Fold in the oats during the first stretch and fold. Carefully fold in the honey during the final stretch and fold.

 

What tools should I purchase for making sourdough bread?

You can use tools you already have in your house, like a knife for scoring, cups as jars, or regular round bowls lined with cloth for proofing.

If you want the fun products that excite you for baking, here are some of my favorite sourdough items I use! You can always add them to your Christmas wish list! I get so excited each time I purchase a new baking gadget. 

I’ve added all items to my Amazon Shopping Storefront!

• Active Starter
• Whisk
• Bread Flour
• Food Scale
• Dome Bowls
• Proofing Baskets
• Salt
• Flour Sack Towels
• Scoring Tools
• Dutch Oven
• Parchment Paper Sheets
• Bread Bags

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Perfect Sourdough Bread Loaf | Golden, Crispy, Flavorful

This recipe for sourdough bread has taken months to perfect. It's golden, and delicious. You'll never buy a loaf of bread at the store ever again.

Course Breakfast, Side Dish

Cuisine American

Keyword sourdough bread, sourdough loaf, bread, breadmaking, baking, homemade recipe, sourdough loaves, sourdough starter, sourdough scoring, sourdough journey, how to make sourdough

Prep Time 1 day day

Servings 2 Loaves

Author Taralynn McNitt

Equipment

• 1 Dutch Oven
• 1 Digital Kitchen Scale

Ingredients

• 190 G 190 g Active Starter
• 780 G Purified Room Temperature Water
• 1060 G Organic Bread Flour
• 4 Teaspoons Fine Artisan Sea Salt

Instructions

Feed The Starter

• 5:30 am

  Feed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line so you can track the growth. Set the starter in a warmer area of the house.

Make Sourdough Dough

• 12:00 to 1:00 pm

  Add the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form. Cover with a wet towel, and set it aside for one hour. 

Refeed Starter Jar

• 1:15 pm

  After making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake bread the next day, you can leave it out on the counter.

Stretch and Fold | First Rise

• 2:00 pm

  Wet your hands. Fold and stretch your dough until it forms a large ball. You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I have often placed the bread in the oven to rise with the light on.

Stretch, Fold, Shape & Cool Proof

• 6:00 pm 

  Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each loaf. It’s ok if they are a few grams off.

  Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton, and place the dough smooth side down into the banneton(proofing basket.) Cover and place in the refrigerator overnight.

  The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold.

  You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning, that will work too!

Scoring

• 5:30 am (next day)

  Preheat oven to 475 degrees.

  Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.

Baking Bread

• 6:00 am

  Bake your sourdough bread.

  Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, pay attention to the bread once you remove the lid. You do not want to go through all of that work, and then burn your bread!

Cooling Process

• 7:00 am

  Allow the bread to cool on a rack for two hours before slicing.
• 9:00 am

  Enjoy your bread!

Sourdough Terms

What Is Proofing?
In both regular (yeasted) bread making and sourdough baking, proofing refers to the rise after shaping.

Scoring is a way of making shallow cuts in the tops of the unbaked bread dough right before baking it.

Sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise.

Stretching and folding is a form of kneading in sourdough. Stretching and folding help activate the gluten in wheat flour, making it easier to work with and shape. If you skip stretching and folding, you will likely have a soggy dough that doesn’t hold its shape before or during baking.

Alveoli refers to the gas bubbles or pockets in the crumb of your bread. Large alveoli can be achieved by getting the right combination of fermentation, time, and temperature.

Discard is the process of removing a portion of unfed starter from the jar before you feed your sourdough starter. The remainder of the unfed starter is called discard, and there are many recipes you can use it in to make sure it does not go to waste (or you can create a new starter)

The float test is when you put a teaspoon of sourdough starter into a glass of water. If it floats, it’s ready to bake bread with. If it sinks, you need to work on building your starter a little longer.

I think I’ve filled you with enough sourdough bread information for now! Feel free to leave any questions in the comment area, and I will answer them! I cannot wait to share more, and I hope you all send me photos of your bread creations.

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Questions for you!

1. Have you ever made sourdough bread before?

2. What about sourdough bread intimidates you?

3. What flavor would you like to make?

Happy Monday! I’m saving the recap post for tomorrow, but I wanted to hop on here and share a breakfast recipe I’ve loved lately. I sometimes miss the Tumblr days when I just got on to share a picture whenever I felt like it. I guess I can do that with Instagram, but then I feel like I’m cheating on my true love, the blog. I need to get better at posting things when I want to and not worrying about having the time to make them perfect.
I’m officially on week three of the Peloton. Yes, I’ve had one for a few years but never used it. It was always my husband’s thing, but now that he hardly rides it, it’s my thing. I feel much stronger than I did when I first started, and seeing the progress has motivated me. I have been trying to get on in the mornings while my son is still asleep or during his afternoon nap if he wakes up earlier. 

After my morning rides, I love to hop in the shower and then have breakfast. I am always so hungry after working out.

WATCH VIDEO TO LEARN HOW TO MAKE THESE BLUEBERRY PIE OATS

How do you like to eat your oatmeal? (Cookie form? me too )

If you’re like me, you bought way too many cranberries for Thanksgiving cooking! I love using them up in muffins and bread after Thanksgiving; that way, they don’t sit in the refrigerator until they go bad. The day after Thanksgiving, I wanted something healthy for breakfast instead of reaching for the leftover pie (I save that for the evening ), I decided to make my favorite blender oatmeal bar recipe, but with cranberries this time. They turned out DELICIOUS, and I’ve been eating them every morning with my coffee for the past week. I warm them up in the microwave and spread a little peanut butter. I love how filling they are. I love this recipe because you add all the ingredients into a blender, fold the fillers, and then bake!

 

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Cranberry Oatmeal Blender Muffins

Delicious and easy blender muffins made with healthy ingredients.

Course Breakfast, Snack

Cuisine American

Keyword muffins, gluten-free, dairy-free, cranberry, oatmeal, blender, on-the-go, healthy recipes, easy to make

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Muffins

Author Taralynn McNitt

Ingredients

• 2 Large Bananas
• 1/4 Cup Date Syrup or honey, or maple
• 1 Cup Almond Milk or your choice of milk
• 1/2 Cup Almond Butter or your choice of nut butter
• 2 Tsps Vanilla Extract
• 2 Cups Oats
• 1 Tsp Baking Powder
• 1 Tbsp Cinnamon
• 1/2 Tsp Sea Salt
• 2 Large Eggs
• 1 Cup Cooked Cranberries
• 2 Tsp Mini Chocolate Chips

Instructions

• Preheat the oven to 350-degrees
• Add bananas, date syrup, almond milk, almond butter, vanilla, oats, baking powder, cinnamon, sea salt, and eggs to a blender. Combine on a medium speed for 20-30 seconds.
• Pour the batter into lined muffin pans. Top with the cooked cranberries and chocolate chips.

  *I boiled the cranberries with date syrup and water to remove the tartness.
• Bake 20-24 minutes!

I often make a lot of recipes like this but never post them because they are shot on my cell phone. This is my reminder to myself to post them anyways! 

Questions for you!

1. What are some recipes you like to make with leftover Thanksgiving ingredients?
2. Are you team oat muffins or oat bars?
3. What did you have for breakfast this morning?

These bars are healthy enough to eat for breakfast but tasty enough to have for dessert. 
  The entire house smelled like fall heaven while roasting these apples and baking the bars. 

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Healthy Apple Cinnamon Oatmeal Bars

These healthy apple cinnamon oatmeal bars are delicious, healthy, and quick to make!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Servings 8 Bars

Author Taralynn McNitt

Ingredients

Cinnamon Apples

• 4 Medium Apples I used honeycrisp
• 2 Tbsps Ground Cinnamon
• 1 Tbsp Apple Pie Spice
• 1/4 Cup Honey
• 1/4 Tsp Sea Salt
• 1 Tbsp Olive Oil

Oatmeal Bars

• 2 Cups Oatmeal
• 1 Tsp Baking Powder
• 1 Tbsp Ground Cinnamon
• 1/4 Tsp Sea Salt
• 1 Cup Almond Milk
• 2 Large Eggs
• 2 Tsps Vanilla
• 1/4 Cup Almond Butter
• 1/2 Cup Maple Syrup

Instructions

• Preheat the oven to 350 degrees
• Peel and dice apples.
• Add the apples, cinnamon, apple pie spice, honey, olive oil, and sea salt to a pan on medium heat. Let them simmer, occasionally stirring, for 10-12 minutes.
• Add oatmeal, baking powder, sea salt, cinnamon, milk, eggs, vanilla, almond butter, and maple syrup to a blender. Mix on a medium speed until combined.
• Grease or line a baking dish. Pour the blended oatmeal batter evenly into the pan, and top with the cooked apples.

  I used an 8 x 8 pan, but you can use any size. Simply adjust the cooking time.
• Bake for about 25-28 minutes.
• Serve cold or warm! Even better with a dollop of whipped cream.

I recommend trying them out with a hot cup of coffee and a dollop of whipped cream on top! I hope you enjoy!  

Have a great weekend! 

Questions for you!

1. Do you prefer apple or pumpkin?
2. What is your favorite fall candle scent?
3. Does it feel like fall where you live?

I hope you all had a great 4th of July weekend! The 4th of July weekend always makes it officially feel like summer. We had a great weekend celebrating with family and friends. My recap will be up sometime this week, along with a recipe for apple fritter cake! On Saturday morning, I had a few girlfriends over for a trail walk, followed by a DIY papaya boat board. When I used to take my trips to Hawaii, I had both girls visit me! We fell in love with fresh Hawaiian papaya (never the same on the mainland!) It grew on the trees at the house we were staying at, which made it even better! After playing tennis in the mornings, I started making papaya boats with homemade granola. 

Emily messaged me on Instagram after seeing one of my stories and said she wanted to make these again, so I told her I’d do it for us on Saturday! It was just as good as I remembered, and I need to start making these more!

Mix the chia seeds to thicken if you use a dairy-free yogurt. 

This recipe can easily be gluten-free, dairy-free, and vegan! Just use a plant-based yogurt, and make sure to use certified gluten-free oats with granola. 

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Yogurt Papaya Boats with Homemade Crunchy Granola

Course Breakfast

Servings 4 Boats

Author Taralynn McNitt

Ingredients

• 2 Papayas
• 4 Cups Yogurt Any Kind (use a dairy-free to make this recipe vegan)
• 1 Cup Mango diced
• 1 Cup Fresh Berries
• 2 Bananas sliced
• 1 Dragon Fruit Sliced
• 2 Cups Homemade Granola
• 4 Tsps Chia Seeds

Instructions

• Slice the papayas in half and scoop out the seeds.
• Fill each half with one cup of yogurt.
• Top the yogurt with fruit, chia seeds, and granola.

  You can also mix the chia seeds with the yogurt.

Papaya is incredibly healthy!
 
I hope this post gives you a fun breakfast idea!

Questions for you!

1. Do you like papaya?
2. What is a food that only tastes good in your state! 
3. What is your favorite brand of yogurt?

These protein-packed oatmeal pancakes are all I’ve been craving for the past few weeks. I love how easy they are to make! You add the ingredients to a blender, pour the batter onto a skillet, add your favorite fillers, and cook each side for 90-seconds!
If you’re looking for a new breakfast idea, add these pancakes to your menu! They are gluten-free, low sugar, dairy-free, and contain protein and fiber. These pancakes are super easy to make, and I always have the ingredients in my house! You can customize them by adding your favorite nut milk, butter, chocolate chips, cranberries, or whatever you wish! I think I’ll try a coconut cranberry next time. I have been testing a version that has brewers yeast and flaxseed for when I’m on my breastfeeding journey in a few weeks. Wow, I can’t believe it’s coming up so fast!

You only need six base ingredients!

Protein Oatmeal Pancake Ingredients

• Banana
• Oatmeal
• Almond Milk – or your choice of milk
• Cinnamon
• Protein Powder
• Eggs

How to Make Protein Oatmeal Pancakes

1. Add the banana, oatmeal, almond milk, cinnamon, eggs, and protein powder to a blender!
2. Blend on high for about 45-seconds to one minute.
3. Pour 1/2 cup of batter onto a non-stick skillet at high heat (add any fillers you’d like!)
4. Cook each side for 90-seconds.

Watch the video below to see how easy these pancakes are to make! 

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Protein Packed Blender Oatmeal Pancakes | Gluten-Free, Dairy-Free & Low Sugar

Perfect protein pancakes for a healthy breakfast! Gluten-free, dairy-free, and easy to make!

Course Breakfast

Cuisine American

Servings 6 Pancakes

Author Taralynn McNitt

Ingredients

• 1 Medium Banana
• 1/2 Cup Unsweetened Almond Milk
• 1 Cup Plain Oats
• 1 Tsp Ground Cinnamon
• 2 Large Eggs
• 1 Scoop Vanilla Plant Protein Powder

Instructions

• Add the banana, almond milk, oats, cinnamon, eggs, and protein powder to a blender. Blend on a high speed for 45 to 60 seconds.
• Add 1/2 cup of the pancake batter onto a non-stick skillet at a medium-high heat. Cook each side for about 90-seconds, or until golden brown.

  -add in your fillers before flipping!

Notes

105 Calories per pancake, 3g fat, 14g carbohydrates, 3.5g fiber, 3g sugar, and 5g protein. 

And I believe every pancake needs to be covered in maple syrup! I hope you all enjoy these!

Questions for you!

1. What is your favorite pancake filler and topping?
2. How often do you make pancakes?

Frosted Banana Bread Bars

Whenever Kyle asks if he can throw out the brown bananas sitting on the counter, I always say, “no, I will make banana bread.” He always laughs because I hardly ever end up making banana bread! I’ll usually slice up the banana and store them in the freezer for smoothies or watch them wilt away on the countertop. Last weekend, I would not let the joke continue, so I made the most delicious frosted banana bars I’ve ever had!

Frosted banana bars were a staple in the midwest. Anytime there was a brunch or potluck, at least two people brought in the banana bars. They are a crowd-pleaser and a real treat with coffee on a Saturday morning.

My family was over on Saturday morning, and Kyle was busy planting trees in the backyard. When he came in and smelled the banana bars, he was so excited! He loves banana-flavored desserts. I love that he’s a tough critic with food. He’ll tell me if something is too salty, too sweet, or to anything. He said these were one of the best things I’ve ever made! After writing down all the ingredients, I slipped the piece of paper into a laminated folder and stored it in my recipe binder so I could make it for years to come!

HOW TO MAKE FROSTED BANANA BREAD BARS VIDEO

Banana Bread Bars Ingredients

These frosted banana bars are made with the most simple ingredients, and you most likely already have them all in your house! You can make a few swaps to fit your dietary needs, and I’ll include those below! 

• 3 medium extra ripened bananas (about 1 1/2 cups)
• 1/2 cup unsalted butter at room temperature – vegan butter works
• 2 cups of sugar 
• 1 tsp of vanilla extract
• 3 large eggs
• 2 cups of all-purpose flour – you may swap for an all-purpose gluten-free flour
• 1 tsp of baking soda
• 1/4 tsp salt 

*Adding chopped walnuts is optional! I will try making these next time with walnuts.

Frosting Ingredients

• 1/2 cup melted unsalted butter – vegan butter works
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 3 tablespoons of milk – you can use almond milk or any milk alternatives

I’ve never been a fan of cream cheese frosting, so I stick with more of a cinnamon-roll style icing! 

You will need a greased 15 x 10 baking dish. A 9 x 13 dish will work too; just pay attention to the baking time. 

How to Make Frosted Banana Bread Bars

Step One: 
Mix the sugar and room temperature butter at a high speed for about five minutes. The two ingredients will look light and fluffy. 

Step Two:
Add in the mashed bananas, 3 large eggs, and vanilla extract. Mix on a low speed for about one minute. 

Step Three:
Mix in the all-purpose flour, baking soda, and salt. Mix on a low speed for about thirty seconds.

Step Four: 
Transfer the batter to a 10 x 15 greased baking pan. Spread evenly.

Step Five:
Bake for about 25-minutes at 350-degrees. The edges will be slightly brown, and the center should come out clean with a toothpick. Let the bars cool for about 20-minutes on the countertop. 

How to Make Frosting for Banana Bread Bars

Step One: 
Add 1/2 cup of melted butter, one cup of powdered sugar, and one teaspoon of vanilla extract to a mixer. Mix at a high speed for about one minute. 

Step Two: 
Mix in another cup of powdered sugar and three tablespoons of milk. Mix at a high speed for about 2-3 minutes until the frosting is light and fluffy.  
Step Three:
While the bars are still warm, spread the frosting over the top evenly. It’s OK if the frosting starts to melt. This will give the frosting the same texture as frosted cinnamon rolls. 

Step Four:
Place the frosted banana bars into the refrigerator until the icing becomes firm! They are usually ready to eat in about 45-minutes! 

There are so many recipes on the internet for banana bread bars, but what I love about this recipe is that the ingredients are simple. You don’t have to run to the store for buttercream, banana extract, nuts, sour cream, or other not-so-common ingredients.

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Frosted Banana Bread Bars | The Best and Easiest Recipe!

These banana bread bars are so easy to make, and the cinnamon-roll style frosting will have you going back for more!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana bread bars, frosted banana bread, easy recipe, extra ripened bananas, brown bananas, moist banana bread recipe, the best banana bar recipe on the internet, five star recipe, banana bread, breakfast, potluck, easy recipe for friends, brunch, what to do with bananas,

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 20 Banana Bread Bars

Author Taralynn McNitt

Ingredients

Banana Bread Bars

• 1/2 Cup Unsalted Butter at room temperature
• 2 Cups Sugar
• 3 Medium Extra-Ripened Bananas about 1 1/2 cups
• 3 Large Eggs
• 1 Tsp Vanilla Extract
• 2 Cups All-Purpose Flour sub for gluten-free flour
• 1 Tsp Baking Soda
• 1/4 Tsp Salt

Frosting for Banana Bread Bars

• 2 Cups Powdered Sugar
• 1/2 Cup Melted Unsalted Butter
• 1 Tsp Vanilla Extract
• 3 Tbsps Milk your choice of milk alternative

Instructions

Banana Bread Bars

• Preheat oven to 350-degrees.
• With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.
• Mix in the eggs, vanilla, and mashed banana. Combine for 1-minute at a medium-low speed.
• Mix in the flour, baking soda, and salt at a low speed. Combine for about 30-seconds.
• Transfer batter to a greased 10 x 15 or 9 x 13 baking dish. Bake for about 25-minutes.

  The edges will be golden brown, and the toothpick should come out clean after poking the center.
• Let the bars cool for about 20-minutes on the countertop.

Frosting for Banana Bread Bars

• High speed, combine one cup of powdered sugar, melted butter, and vanilla.
• Add in the remaining powdered sugar and three tablespoons of milk. Beat on a high speed for about 3-minutes until the frosting is light and fluffy.
• While the bars are still slightly warm, evenly spread the frosting over the top.

  Don't worry if some of the frosting starts to melt, this will give it the cinnamon-roll style icing.
• Place bars into the refrigerator for about 45-minutes!
• Slice into 20 bars and enjoy!

Notes

Storing: Cover and store in the refrigerator.

Tip: heat banana bread bar in the microwave for 10-seconds for the best morning breakfast to go with coffee!

 
I am so excited for you to try out this recipe! If you do, make sure to tag me on social media and come back to leave a review! Those always help me decide what to share here on the blog. 

Questions for you!

1. Have you ever had frosted banana bread bars?
2. Do you ever say you’ll make banana bread out of old bananas but never do?
3. What is your favorite Easter recipe?

It’s going to be 75 degrees today! After hitting “publish” on this blog post, I’m closing up the laptop, putting on some shorts, and spending the rest of the day outside with my best friend, vitamin D.
My mom used to make these cinnamon sugar sticky buns on special occasions. They were our favorite growing up! It was a smart way to get my brother and me out of bed in the morning. Waking up to the smell of baked cinnamon buns is nostalgic! She made these buns on Christmas morning, Easter, and the first day of school.

What is the difference between a cinnamon roll and a sticky bun?

In my opinion, I prefer these buns over cinnamon rolls. They are much easier to make, but they are like eating the centers of cinnamon rolls without all the uncoated breading. They are so good that they don’t even need icing! You could add it, but I’m telling you, you don’t need it! And that says a lot since I’m the type of person that will eat icing out of the tub.

To make the recipe even easier, my mom let the rolls defrost on the counter overnight. That way, she could coat the rolls, pop them in the oven, and they were ready to go! I can’t wait to make these for my kids one day! I made them for Kyle for the first time a month ago, and he said it was the best thing he’s ever had. You’ll have a hard time returning to regular cinnamon rolls after this treat!

VIDEO

They’re perfect when you have guests staying (imagine waking them up to this smell ) and an excellent dish for a morning work potluck or friend’s brunch.

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4-Ingredient Cinnamon Sticky Buns

Delicious cinnamon sticky buns for special occasions! My mom always made these sticky buns on special occasions, and they were our favorite!

Course Breakfast

Keyword cinnamon rolls, sticky buns, cinnamon buns, 4-ingredients, breakfast recipe, cinnamon sugar, special occasion, easy party recipe, holiday breakfast tradition, easter, christmas, budget-friendly

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 24 Sticky Buns

Author Taralynn McNitt

Ingredients

• 1 Bag Frozen Dinner Rolls Bridgford Dough, Parkerhouse Style Rolls
• 1/2 Cup Melted Butter
• 1 Cup Sugar
• 1/4 Cup Ground Cinnamon or more if you want it extra cinnamon-y

Instructions

• Preheat oven to 375-degrees.
• Defrost the Dinner Rolls (approximately 2 hours)
• Dip the defrosted rolls into butter, flatten and heavily coat with cinnamon and sugar, add to a baking dish with the rolls close together.
• Bake for 40-minutes.
• Spoon the glaze at the bottom of the baking dish over the top of the cinnamon buns. Make sure to do this while the buns are still hot.

I hope you all have a great weekend, and you should probably add this recipe to your grocery list

Questions for you!

1. Did you have a special tradition breakfast growing up?
2. Extra cinnamon or extra icing?
3. What is one thing you’re looking forward to this weekend?