Blueberry Olacakes

Blueberry Olacakes

It’s time for an installment of something warm, cozy, easy and healthy.

Another Olacake

Blueberry Olacakes
makes 6 olacakes, 2-3 servings
1 cup raw oats
1/2 cup wheat flour
1/4 t. baking soda
2 TB sugar
1/3 cup apple juice
1 egg
1/2 t. vanilla
handful frozen blueberries

Mix dry ingredients, then add wet ingredients and mix all together in a bowl (this is not a precise recipe). Stir.

Heat up a nonstick pan/griddle, spray the pan, and cook the 3-4 inch olacakes like you would pancakes. Serve hot, with maple or blueberry syrup if you like.

Ever had a Peruvian tangelo? Try it, you’ll like it. 
Thanks to Matt for this treat.

On to more paper-writing. Happy eating! Laurel


Blueberry Pie Breakfast

This has been my breakfast the last 2 days, and it will probably continue to be all week.

ooey, gooey blueberries
hearty, piping hot oats
melt-in-your-mouth brown sugar
crunchy, nutty pecans

So much tastiness in a bowl! It’s healthy, right at 300 calories, and has kept me full for a solid 4 hours (a feat, trust me).

Blueberry Pie Oatmeal
one bowl
1/2 cup old-fashioned oats (or whatever you have)
1 cup water
1/3 cup blueberries
Dash of cinnamon
1 tablespoon brown sugar
1 tablespoon chopped pecans (optional)
In a microwaveable bowl (I used the trusty ceramic Fiestaware), add oats, water, blueberries, and a dash of cinnamon. No need to stir.

Microwave for 3 minutes, or until oats are bubbly and cooked. Careful, hot! Top with brown sugar and pecans.

Wait 5 minutes to cool. The longest 5 minutes of your life. Enough time to wonder if you should grab those donut holes on the kitchen counter to hold you over. Resist the donuts. Then eat this satisfying, healthy breakfast. 🙂

Favorite Blueberry Muffins

Have you ever made something that surpassed your expectations? Well, it doesn’t happen all that often in my kitchen, but it did yesterday. A lady from work is leaving for a new adventure, and we worked morning shifts together on her last day, so why not have a little breakfast to celebrate her? But I needed something most people would like (none of my vegan tofu delights, sigh) and something easy to grab and pop in your mouth. We are working, after all.

So blueberry muffins with a bit of a twist in a caramelized top and served mini size, along with mini pigs in a blanket were about as all-encompassing as I could get. I mean, I love plain old vanilla ice cream, but this breakfast was not winning any awards in the creativity department. However, all 30 pigs in a blanket and 44 muffins were devoured by the time I left that day. And I’m pretty sure it wasn’t just because they were starving, although that’s def part of it.

Favorite Blueberry Muffins

Makes 48 mini muffins or 20-24 regular sized

1 cup all purpose flour
1 cup whole wheat flour
1 t. baking powder
1 t. baking soda
1/4 t. salt

1/4 cup oil 
1/3 cup unsweetened applesauce
2 eggs
1 t. vanilla extract
1/2 cup packed brown sugar
1/2 cup white sugar

1 cup low-fat buttermilk
2 cups blueberries
1/3 cup brown sugar
3 TB margarine/butter

step one::: In a medium bowl, stir together all dry ingredients (flour to salt). In a second bowl, combine wet ingredients (oil to sugar).

step two::: Add wet ingredients to the dry ingredients alternatively with the buttermilk. Stir until all is mixed well together. Gently fold in the blueberries. 

step three::: Spoon into mini muffin cups (I almost fill them so the muffin tops will be enlarged when baked.). In a coffee cup or small bowl, microwave brown sugar and margarine for 35 seconds, or until melted. Stir and spoon 1/4 teaspoonful onto each muffin. Bake at 350 for 8 minutes, or until muffins have risen and caramel has bubbled.

These muffins were inspired by Lou Seibert Pappas’ streusel coffee cake, so thanks!
Freeze half of the dough to use another time…this makes a pretty large batch!
The muffins freeze well, too. For an on-the-go breakfast, pop in the microwave for 30 seconds and enjoy with your coffee. 
Happy Friday!



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