FRESNO, Calif. (FOX26) — Tawnie Kroll, Registered Dietitian from krollskorner.com, visited the Great Day Kitchen to show us some healthy dishes.
Click here to follow Tawnie on Facebook.
Oatmeal Berry Breakfast Bake
- 2 cups Bob’s Red Mill Rolled Oats
- 1 1/2 tsp. baking powder
- 3/4 tsp. cinnamon
- 1/2 tsp. salt
- 1/3 cup packed brown sugar
- 2 cups milk
- 2 eggs
- 2 tsp. vanilla extract
- 3 Tbsp. honey (or maple syrup)
- 2 Tbsp. melted butter, unsalted
- 2 cups frozen mixed berries (optional: fresh for topping)
- 1/4 cup pecans, roughly chopped
- Preheat oven to 375 degrees and butter a 2 quart baking dish.
- Combine dry ingredients in a medium sized bowl: oats, baking powder, cinnamon, salt, and brown sugar. Set aside.
- In a separate bowl whisk together the milk, eggs, vanilla, honey, and butter.
- Layer half the berries in the prepared baking dish and top evenly with the dry oat mixture. Pour on the wet mixture, then add the rest of the berries on top along with the pecans. Bake uncovered for 35 minutes, or the mixture is set. Serve immediately with a splash of milk on top and additional berries!
Instant Pot Steel Cut Oats
- 1.5 cups milk
- 1.5 cups water, filtered
- 1 cup Steel-cut oats
- 1 stick cinnamon
- 1 tsp vanilla bean paste optional
- pinch of salt
- toppings: raisins, brown sugar, fresh fruit, honey
- In the Instant Pot, pour in the milk, water, oats, salt, cinnamon stick, vanilla bean paste and salt. Give this a gentle stir to mix.
- Secure lid on, plug in Instant Pot and press manual and set it to 3 minutes. The knob on top of the Instrant Pot should be set to sealing.
- Once the Instant Pot is done, let sit for an additional 5 minutes. Switch to venting and let the steam release.
- Check oats, if they aren't done to your liking, put lid back on and let the heat within the Instant Pot cook them a little further. Remove cinnamon stick, and top with your favorite oatmeal toppings!
Optional to add on: topped with sautéed peaches (summery)
- 4 medium-firm but ripe peaches, sliced into 1/2 inch wedges.
- 2 Tbsp. butter, unsalted
- 2 Tbsp. brown sugar
- 1 tsp. cinnamon
- In a large sauté pan over medium-low heat, melt butter
- Add brown sugar and cinnamon and stir to evenly mix
- Gently add peaches
- Cook for almost 1 minute then gently flip over
- Cook for another 30 seconds and remove from heat
- Set aside
Creamy Vanilla Peach Smoothie
- 2 cups frozen peaches
- 2 cups vanilla almond milk
- 1/2 cup plain Greek yogurt
- 1 scoop Bob’s Red Mill Vanilla Protein Powder
- 1 tsp. honey/maple syrup
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- Place all ingredients into a powerful blender and blend until smooth
- Pour and enjoy
- Can top with granola if desired
Protein Pancakes – 3 ways
Pancakes: Bob’s Red Mill Protein Pancake Mix with glazed peaches
(same recipe as above for peaches)
Cinnamon Roll Protein Pancakes
- 1/2 cup butter, melted
- 3/4 cup packed brown sugar
- 1 Tablespoon ground cinnamon
- Prepare Cinnamon Filling first.
- In a medium bowl, mix butter, brown sugar and cinnamon.
- Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set at least 20 minutes. You want it thick, not liquidy)
- Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.
- When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
Lemon Poppy Seed Pancakes
- Into the Bob’s Red Mill pancake Mix, add in 2 Tbsp. poppy seeds, zest of 1 lemon and 1/4 cup fresh lemon juice
- Mix and cook on lightly greased griddle until lightly golden on each side and serve with fresh fruit and/or maple syrup on top