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?

I made a delicious salad for Valentine’s Day last week, and It was so delicious! I’ve been hooked on it all week long. I was so excited to hop on here and share the recipe with you all. 

We enjoyed our salads with roasted potatoes and chicken cordon bleu. 
 
This salad has the best combination of ingredients.

WATCH RECIPE VIDEO BELOW

Balsamic Vinaigrette
Greek Vinaigrette
Cherry Tomatoes
Arugula
Goat Cheese
Peppered Salami
Gluten-Free Naan Bread
Red Onions
Balsamic Glaze
Honey Almonds

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Arugula Salad with Goat Cheese, Peppered Salami, & Balsamic Glaze

This salad is refreshing, filling, crunchy, and so full of flavor.

Course Lunch, Dinner

Keyword salad, healthy, lunch, dinner, fresh food, gluten-free, tomatoes, garden, salad ideas

Prep Time 10 minutes minutes

Servings 2

Author Taralynn McNitt

Ingredients

• 1 Cup Sliced Naan Bread Bfree gluten-free bread
• 10 Cups Arugula
• 2 Cups Chopped Kale
• 2 Tbsps Balsamic Vinaigrette
• 2 Tbsps Greek Vinaigrette
• 1/4 Cup Red Onion
• 1 Cup Cherry Tomatoes
• 6 Oz Peppered Salami
• 1/4 Cup Goat Cheese
• 1/4 Cup Honey Roasted Almonds
• 1 Tbsp Balsamic Glaze

Instructions

• Toast the naan bread on the stovetop with olive oil.
• Toss arugula and kale with the balsamic and Greek vinaigrette.
• Top the salad with red onion, cherry tomatoes, peppered salami, goat cheese, and honey roasted almonds.
• Drizzle the balsamic glaze on top, and add the naan bread.
• Enjoy!

This salad is good when served with grilled chicken, steak, or salmon! 

I hope you enjoy this recipe! It’s time for me to lace up the shoes, and go enjoy this gorgeous 70-degree weather! 

Questions for you!

1. What is your favorite protein source to add to salad?
2. Do you crave more salads in the summer?

Valentine’s Day is one of my favorite holidays, and it has been since I was a kid. I loved making little Valentines for my classroom, and I always insisted on wearing a pink sweater or something filled with hearts. I still love dressing things up with pink, red, and purple decor for valentines day, including my coffee! I’m sharing a fun Pink Foam Valentine’s Day Coffee idea today! You can make this recipe cold, hot, sweet, flavored, or not!

Pink Cold Cream Foam Valentine’s Day Coffees | Hot or Cold!

There are several ways you can customize this pink cold cream foam! 

You can use a regular dairy whipping cream, add in flavored syrup, a dragon fruit or Pitaya for the coloring, or use barista-style milk to get the foamy texture! 

How to Make Dairy-Free Cold Cream Foam

This cold cream foam is so easy to make! You can use an electric mixer, whisk, or blender. 

Add one cup of dairy-free heavy whipping cream to the blender with a drop of pink food coloring. You can also add sweetener or flavor during this time. 

Blend on a high speed for about 30 seconds! 

Add your ice, some chocolate chips or syrup, and cold brew for the iced coffees! You can also add in some cream or oat milk if you want your coffee to be extra creamy. 

Top your cold brew with about 1/4 cup of the pink cold cream foam!

For the hot coffee, I added white and dark chocolate chips, a coffee pod (you can also do espresso), my coffee creamer, and then 1/4 cup of the pink cold cream foam! This was such a fun and festive valentines day drink. Now, I need to do a shamrock version! 

I hope you all have the best week Thanks for stopping by to read! 

Questions for you!

1. How do you feel about Valentine’s Day?
2. Are you team hot coffee or cold coffee?
3. What is your idea of the perfect date?

Try out one of these fun Valentine’s Day Themed desserts! 

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 )

I plan to make these healthier almond flour chocolate chip cookies all year! They are made with seven simple ingredients, and I will share some swaps you can use!

Eating healthier recipes at home in 2023

Making healthier recipes at home will be so helpful when it comes to better eating habits. I’ve already started this week by making a lot of vegetables, proteins in the air fryer, eggs, homemade bread, and, to fill my sweet cravings, these cookies! They are so delicious and taste just as good as the real deal. I know that if my mom would have made these growing up, I would have totally eaten them! But was almond flour even a thing back then? Gosh, we are so lucky. 

I will link a few other healthy cookie options at the bottom of this post!
I love chocolate chip cookies that are soft and chewy but crispy around the outside, and for being made without butter or flour, these were exactly what I wanted!

These chocolate chip cookies are made with seven simple ingredients, but here are some swaps you can make!

INGREDIENTS

Almond Flour
(you can do coconut flour, but you will need to add in coconut oil to help with dryness)
Vanilla – Almond Extract, Cinnamon, or Citrus Extract. 
Sea Salt 
Chocolate Chips
I used dairy free, no added sugar, dark chocolate chips (here’s the brand) 

I made a batch of these for my son and added in chopped bananas and blueberries instead of the chocolate chips. I also left out the maple syrup and let the bananas and cinnamon sweeten them. I can share that recipe if you’d like! They came out super soft and easy for him to eat (and he still has zero teeth!)

Maple Syrup
You can use regular sugar, honey, agave, stevia, or monk fruit. If you use any dry sugar, you’ll need to add two tablespoons of coconut oil or melted butter to your batter; otherwise, it will be too dry. 
Baking Soda
Egg
3 tablespoons of flaxseed mixed with 3 tablespoons of warm water (let sit for five minutes) You may have to add in extra almond flour if the batter is too runny from this mixture.

Can I make Chocolate Chip Cookies Low Carb?

You can make this chocolate chip cookie recipe low-carb by using low-carb chocolate chips and monk fruit instead of maple syrup.
 
 

How to Make Almond Flour Chocolate Chip Cookies

In a mixing bowl, combine the flour, salt, and baking soda.

Mix in the egg, vanilla, and maple syrup.

Next, add fold in the chocolate chips (or your choice of mix-ins!)

Add the cookies to a parchment paper-lined baking sheet, and press the cookies down with your finger to flatten them. 

Bake for 10-12 minutes, and allow them to cool on the pan. 

Watch the Video Tutorial for Healthy Chocolate Chip Cookies Made With Almond Flour

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Almond Flour Chocolate Chip Cookies

Healthier chocolate chip cookies with simple and clean ingredients. They are gluten-free, made without butter, dairy-free, and have no refined sugar.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, dessert, healthy recipes, healthy dessert, almond flour, gluten free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

• 2 Cups Almond Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1 Large Egg
• 1/4 Cup Maple Syrup
• 1 1/2 Tsps Vanilla
• 1 Cup Chocolate Chips

Instructions

• Preheat oven to 325 degrees
• Sift the flour, baking soda, and salt in a mixing bowl.
• Mix in the egg, maple syrup, and vanilla.
• Fold in the chocolate chips.
• Line a baking sheet with parchment paper, and scoop 1 1/2 tablespoon sized doughballs onto the parchment paper two inches apart. Press the dough down slightly to form a cookie.

  They won't flatten much since they're almond flour and not regular all-purpose flour.
• Bake for 10-12 minutes or until the edges are golden. Allow them to cool on the baking sheet.
• You can store it on the countertop, refrigerator, or freezer!

GLUTEN FREE | LOW CARB | HEALTHY | CHOCOLATE CHIP COOKIES | DIET-FRIENDLY

I like to store these cookies in the freezer. They stay extra chewy in the center, and they’re perfect in the morning with a cup of coffee! Plus, if I leave them out on the counter, I find myself eating way too many of them. The centers of these cookies remind me of chewy macaroons. I love them and cannot wait to try out other flavors! 
I hope you enjoy this healthier chocolate chip cookie recipe! I cannot wait to bring more healthy recipes to the blog (you guys voted for more on my Facebook page!) If you are not following me on Instagram or Facebook, please do so! I always share extra content on those platforms that sometimes never make the blog   

Questions for you!

1. Did you have a bad relationship with food as a kid?
2. What are some food boundaries you use with your family (or if you plan to!)
3. What healthy cookie recipe (or any recipe) would you like to see in 2023?

TRY MORE LOW CARB RECIPES IN 2023 | BROWSE MY LOW CARB RECIPES

Last weekend, I had my girlfriends over for a cookie-decorating lunch party. We try our best to make time during the busy holiday season to do something fun each year. I decided to host a cookie-decorating lunch party, and it was so fun putting everything together! I wanted to share the photos to inspire you to have your girlfriends over for a fun holiday-themed get-together. Life is busy for everyone, but it’s important to make time for friendships. This party theme was super simple to put together! I had most of the supplies, but I picked up a few things to make it extra special. 

I decided to make everything gluten-free and vegetarian to fit my friend’s dietary needs. I put together a giant salad with spring mix, baby kale, avocado, dried blueberries, cranberries, glazed almonds, raspberries, blueberries, cucumber, tomatoes, goat cheese, and balsamic vinaigrette. I put the Publix brand of gluten-free and vegan chicken strips in the oven to make them super crispy to go on top of the salad. They tasted just like chicken strips! 

I filled mini muffin liners with an assortment of sprinkles and then filled up two bottles with royal icing. 

Each cookie container came with a plastic wrap and ribbon, so when the cookies were dry, you could put them back in the container, wrap them up, and add a gift tag. 
 I put all the supplies on a baking sheet as decorating space. I supplied a plate to put the finished cookies on while they dried. 
It was cold and rainy outside, so the Christmas music playing and the candles lit had us all in the Christmas spirit. 

I baked the cookies and set up the decorating station the night before to make it easier!

Decorating the cookies was so fun! My stomach hurts from laughing when someone messed up on a cookie. There were so many that did not make the photos! My Santas are a little scary looking, but it was tough. Professional cookie decorators do not get enough credit. I plan to do cookies again this year because it’s one of my favorite things to do with my mom. 
 We had a much-needed coffee break to help us power through the rest of our cookies. I have so many Christmas coffee mugs, and the collection keeps getting bigger each year. My solution is to store them with the holiday decor after Christmas. World Market and Anthropologie make some of my favorites. Target has stepped it up, too! If you’re making Christmas cookies this year, I would love for you to tag me on your Instagram posts! I love seeing Christmas cookies!!  
My favorite places to buy sprinkles are TjMaxx, Target, Hobby Lobby, Michaels, and Walmart. Some of the cookie cutouts are from when I was five! My mom gave me a bunch that she had saved. 

 TjMaxx has all the cute pans and sprinkle holders, and Hobby Lobby has the best table decor.  Cheers! Of course, little bug hung out with us, too! 

I hope this inspired you to text your friends and set up a cookie-decorating lunch date! 

Questions for you!

1. Do you have any holiday traditions you do with your friends?
2. Which cookie shape is your favorite to decorate?
3. What are some bucket list holiday things you have planned for this year?

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?

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Cranberry and Orange Cast Iron Herb Chicken

You must try this easy and seasonal dinner recipe. It's healthy and filled with delicious flavors.

Course dinner, lunch,, Main Course

Cuisine American

Keyword cast iron, cranberry chicken, dinner recipes, seasonal, gluten free and dairy free, marinated chicken, meal prep, orange

Prep Time 2 days days

Cook Time 20 minutes minutes

Servings 7

Author Taralynn McNitt

Ingredients

• 3 lbs Chicken Breast boneless, skinless
• 1 Large Yellow Onion
• 1 Large Orange
• 1/4 Cup Avocado Oil
• 14 Oz Whole Berry Cranberry Sauce
• 5-6 Garlic Cloves
• 1 Bunch Dillweed
• 1 Bunch Rosemary
• 1 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 2 Tbsps Dried Chives
• 1/4 Tsp Sea Salt
• 2 Cups Baby Carrots
• 2 Tbsp Soy Sauce gluten-free

Instructions

• Cut chicken breast in half. Keep the chicken thick if you want charred chicken with a moist center.

  *you will want to leave them thick, so do not slice them from the middle.
• Marinate the chicken (24-72 hours)

  Add the chicken to a gallon bag with avocado oil, onion slices, orange slices, garlic, cranberry sauce, dill weed, rosemary, black pepper, garlic powder, dried chives, sea salt, and soy sauce.

  Zip the bag, shake, and massage until all the ingredients are combined and the chicken is fully coated.
• Heat the cast iron and add the carrots with a few tablespoons of water and extra avocado oil. Pour the bag of marinated chicken into the heated cast iron, and cook the chicken breast on high for about three minutes on each side (until the chicken is slightly charred). Once the chicken is charred, lower the heat to medium-low, and cook for about 15-minutes.

  The chicken will be done once it reads 156-175 degrees.
• Serve the chicken breast with the cooked carrots and extra cranberry sauce on top!

This recipe makes enough for seven to eight people. We made a bunch extra so we could eat throughout the week. I love that the outside of the chicken is perfectly seasoned and crispy. I tested this recipe in a regular frying pan, so don’t worry if you do not have cast iron skillet! You can still make this chicken. And if you prefer to cook the chicken in the oven, you can also do that. 
 
Today, I’m making a cranberry almond cake with a almond marscopone frosting! I will try to get that up before Thanksgiving. I’m making pecan pie, pumpkin pie, my cranberry sauce, roasted vegetables, and then my brother is making the rest! I cannot wait for the entire family to come over this year.

Questions for you!

1. What is your favorite Thanksgiving food to eat for leftovers?
2. Do you won a cast iron skillet?
3. Are you traveling or staying home for Thaknsgiving?

I have made this oven-baked tomato & chicken parm recipe twice in the past two weeks. I wanted to make something good before Kyle left for Germany, and he is team “anything with basil and chicken.” The best part about this recipe is that it only takes 30-minutes to make! The leftovers were just as good, and I had them several nights when I didn’t have time to cook.

How to make gluten-free chicken parm

Step One: Make the garlic & basil dressing. Mix garlic, dillweed, olive oil, shallots, pepper, lemon juice, onion powder, parmesan, basil, and honey in a blender. 

Step Two: Slice chicken breast into thin pieces. I cut a large chicken breast in half and then cut it down the middle. Press the chicken down into the gluten-free Italian bread crumbs on each side.

Step Three: Slice the fresh mozzarella cheese and place it on the sliced tomatoes and breaded chicken breast. 

Step Four: Drizzle the garlic and basil dressing over the top of the mozzarella.
Step Five: Season with black pepper, dillweed, and freshly shredded parmesan.

Step Six: Bake for 20-22 minutes at 400 degrees.
For the broccoli, I steamed it until it was halfway cooked, and then seasoned it with the leftover garlic and basil, and then baked them with the chicken and tomato parm.

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Oven Baked Tomato & Chicken Parm with a Garlic Basil Dressing

Easy and delicious 30-minute dinner recipe using minimal ingredients.

Course Main Course

Cuisine Italian

Keyword chicken, chicken parm, gluten-free, dinner, tomatoes, tomato, 30-minute recipe, dinner ideas, food, chicken dinner, basil, garlic, food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8 People

Author Taralynn McNitt

Ingredients

Chicken and Tomato Cutlets

• 4 Large Chicken Breasts
• 2 Cups Italian Breadcrumbs I used Ian's Gluten-Free
• 1 Cup Mozzarella Cheese
• Sprinkle Dill & Black Pepper
• 4 Medium Tomatoes

Garlic Basil Dressing

• 1 Cup Fresh Basil
• 1/4 Cup Olive Oil
• 1 Tsp Lemon Juice
• 4 Cloves Garlic
• 1/4 Tsp Onion Powder
• 1/2 Tsp Honey
• 1/4 Tsp Black Pepper
• 1/2 Tsp Dillweed
• 1 Tbsp Shallots
• 1/4 Cup Parmesan

Instructions

Garlic Basil Dressing

• Add the fresh basil, olive oil, lemon juice, garlic cloves, onion powder, honey, black pepper, dillweed, shallots, and parmesan to a blender or food processor. Combine until it resembles a pesto-like consistency. You can add a tablespoon of water if you're having trouble mixing.

Chicken and Tomato Cutlets

• Heat oven to 400 degrees
• Slice each chicken breast into four pieces.
• Press the chicken down into the Italian bread crumbs on each side until they are completely coated.
• Place them on a baking sheet with sliced tomatoes.
• Top the breaded chicken breast and sliced tomatoes with slices of fresh mozzarella.
• Top the mozzarella with the garlic basil dressing. Sprinkle black pepper, parmesan, and dill on top.
• Bake for approximately 20-23 minutes.

I hope you love this recipe!  

Questions for you!

1. How many nights a week do you cook?
2. What is your main source of protein?
3. Are you cooking this Thanksgiving?

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?