Breakfast Archives

Category: Breakfast

10
Aug
2016

Southern Bacon Gravy (For Biscuits)

categories: Breakfast, Sauces and Dressings

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Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!
I grew up loving biscuits and gravy! It was always a big treat when my Mom (a Texas girl) made us Southern Bacon Gravy For Biscuits. Can there be anything better than fresh, fluffy biscuits smothered in a thick gravy made with BACON? Now I will concede that biscuits and gravy will probably not help you get that girlish figure you’ve always wanted, but sometimes you simply want a hearty breakfast that fills you up!

I’ve made biscuits and gravy so many times over the course of my almost 40 year marriage I can’t even count them. My hubby LOVES it when I make biscuits and gravy for breakfast (must be HIS Southern heritage, too)!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

SO HOW DO I MAKE SOUTHERN BACON GRAVY?

Well- I’m glad you asked. Here’s how I make ’em: First cook the bacon until it is crispy.

Once the bacon is done, remove it from pan to a paper towel, to drain off any remaining grease. When the bacon is cool enough to handle, crumble it into small pieces.

Do not wipe out the skillet you cooked the bacon in. Discard MOST of the bacon grease (I save mine in a jar in the freezer), BUT KEEP ABOUT 2 TABLESPOONS IN THE SKILLET (My Mom calls this Liquid Gold – ha ha). See all those little bitty bacon bits on the bottom of the skillet? Those, plus the bacon grease will incorporate LOTS of flavor into your gravy!

Mixing the Gravy

In a bowl or measuring cup, whisk together milk, flour, pepper and salt, until lump free.

Put the bacon crumbles and the milk/flour mixture into the skillet. Heat on medium, stirring constantly, until it comes to a boil. Reduce heat a bit, continuing to stir while the mixture thickens. Absolutely give it a taste, to check for seasoning. I always add a lot of pepper, and usually more salt to get it to taste just right!

Once the gravy has thickened, add a Tablespoon (or two!) of cold butter. Stir until butter is melted and incorporated into gravy.

It’s a fairly thick gravy. See how it coats the spoon when done?

Time To Eat Some Southern Bacon Gravy For Biscuits!

Once bacon gravy is heated through, seasoned to taste, etc. get your warm biscuits ready! Split them in half and place them on a plate. I used my recipe for homemade Southern Buttermilk Biscuits here. They’re nice and tall, but any store bought biscuits will do just fine!

Spoon the hot bacon gravy over each biscuit half. Smother them good!

That’s IT! Grab a fork, and dive on in! Biscuits n’ Gravy may not be so good for your HIPS, but, mercy… they sure taste good on the LIPS! (Go take a long walk after breakfast… it’s all about balance, right?). I really think you’re gonna LOVE this gravy! Bacon really DOES make everything BETTER!

The gravy can be refrigerated if you have leftovers. Cover it well, and it will keep for a couple days. Reheat (you might need to add a touch of milk), stir it well, and it will be ready to eat again!

I see biscuits and gravy on the menu at lots of restaurants that serve breakfast, but honestly, I’d rather have my homemade version. It’s DELICIOUS (and inexpensive too!). Have a great day, and give this bacon gravy a try on your favorite biscuit. I think you will LOVE it! Don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Source: My Mom

5 from 5 votes

Southern Bacon Gravy (For Biscuits)

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

Make this thick, delicious Southern Bacon Gravy to pour over hot biscuits. Biscuits and Gravy... yum!

Category: Breakfast

Cuisine: American

Keyword: bacon gravy

Servings: 8 servings (2 cups total)

Calories Per Serving: 113 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For gravy:

2 cups milk
2 Tablespoons flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
6 pieces bacon , cooked until crisp (RESERVE 2 Tablespoons bacon grease in skillet)
1-2 Tablespoons cold butter
8 warm biscuits (pre-cooked, or bake them while cooking bacon)

US Customary - Metric

Instructions

Cook bacon in large skillet until crispy. Remove cooked bacon to paper towels to absorb grease. When cool, crumble bacon into small pieces. Set aside.
Do NOT clean skillet. Leave 2 Tablespoons bacon grease in skillet. Discard the rest.
In separate bowl or container, whisk together milk, flour, salt and pepper, until lump-free. Pour the milk/flour mixture into skillet with remaining bacon grease. Add crumbled bacon pieces. Heat mixture on medium (whisking/stirring constantly) until it comes to a boil; reduce heat a bit, and continue cooking and stirring, until gravy has thickened (5-6 minutes). Give it a taste test.
Add additional salt and pepper, to taste (I ALWAYS add more). Once gravy has thickened, add 1-2 Tablespoons cold butter. Stir until butter is melted, incorporated into gravy, and mixture is heated through.
Slice warm biscuits in half horizontally. Place biscuit halves onto serving plate. Spoon hot gravy over each half. Serve and enjoy!

Recipe Notes

In the words of my Mom... "you can't have enough pepper in this gravy!". Don't be afraid to season this gravy well! Taste, taste, taste, and add salt and pepper until it tastes exactly the way you want it to. *Caloric calculation is for gravy only.

Nutrition Facts

Southern Bacon Gravy (For Biscuits)

Amount Per Serving (1 serving (1/4 cup))

Calories 113 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 365mg16%

Potassium 121mg3%

Carbohydrates 4g1%

Sugar 3g3%

Protein 4g8%

Vitamin A 160IU3%

Calcium 74mg7%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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05
Aug
2016

Southern Buttermilk Biscuits

categories: Breads, Breakfast

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You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!
I love a good biscuit, especially if it’s Southern Buttermilk Biscuits! I grew up eating homemade biscuits because my Texas born and raised Mom made them perfectly! We ate our biscuits with jam OR smothered with thick gravy (made with bacon, NOT sausage!).

To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had (and made, unfortunately) before. Well this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make, with a couple helpful “tips”.

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

A Couple Of TIPS:

Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful).

Tip #2 is to not pat the dough down too thin. You want to cut the biscuits with the dough about 1-1½ inches thick. Trust me on this! So here’s HOW you make these:

How To Make Southern Buttermilk Biscuits

First (while butter is freezing), sift together flour, sugar, baking powder, baking soda and salt.

I used a cheese grater to grate the frozen butter. It’s easy when butter is frozen! Add the butter to the dry ingredients.

Use a pastry cutter and cut the butter shreds in with the dry ingredients until mixture becomes small coarse crumbs. (If you want, you can use a food processor to mix the dry ingredients and butter… pulse until it becomes small crumbs).

Make a deep well in the mixture. Add cold buttermilk, then stir the mixture together until fully combined. The dough will be a bit sticky… don’t worry about it!

Cutting The Biscuits

Turn the dough out onto a flour covered work surface. Put a little flour on your hands (to help prevent sticking), and shape the dough into a rectangle.

Once dough is a rectangle shape, fold the dough over onto itself 6 times. I folded one end over to touch the other, then rotated dough a quarter turn and did it again, etc. until I had “turned” the dough over on itself 6 times (this helps to create “layers”).

You should end up with a tall square. Use your hands to flatten down the dough until the dough is about 1-1½ inches thick. You can use a 2½ inch biscuit cutter OR use a clean half-pint canning jar (like I did – same size!). Cut out biscuits. Try not to twist the edges of the dough when you cut.

If you have leftover scraps, you can put them together and cut out more biscuits, but don’t combine the dough more than a couple times! I was able to get 12 biscuits out of the dough.

Time To Bake These Southern Buttermilk Biscuits

Carefully place the biscuit dough rounds onto a parchment paper lined baking sheet. Put the biscuits close together (just so they are ALMOST touching). Bake biscuits in a preheated 450 degree oven for 12-15 minutes, or until golden brown on top.

Brush melted butter over the tops of the biscuits when done. You can also take the biscuits out a minute or two before they are done, brush the melted butter on the tops, then put it back into oven for a couple more minutes. I’ve done it BOTH ways!

Ready To Eat!

The finished biscuits should come out of the oven, with some nice height and soft layers!

These buttermilk biscuits taste fantastic topped with butter and some jam (this is with some of my homemade raspberry jam!). Delicious!

They are also fantastic smothered in thick, homemade gravy. Here’s my recipe for Southern Bacon Gravy (for biscuits). Lip-smackin’ GOOD!

However you enjoy eating homemade biscuits (with jam, gravy or plain), I really think you will LOVE these delicious buttery buttermilk biscuits!

If you really enjoy biscuits for breakfast, be sure to check out this one for Vanilla Glazed Blueberry Biscuits! They’re so good!

Have a great day! I am grateful my husband and I were recently able to visit Victoria, BC for a weekend getaway (for my birthday).

It was good to have an adventure together, see new sights, enjoy great food, each other’s company, etc., but it was sure good to come back to our home sweet home in the beautiful Pacific Northwest! For all of those blessings, I am thankful.

Looking For More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast recipes to check out, including:

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Recipe Source: http://www.thechunkychef.com/buttermilk-biscuits-and-sausage-gravy/

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.84 from 6 votes

Southern Buttermilk Biscuits

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

Category: Bread, Breakfast

Cuisine: American

Keyword: southern buttermilk biscuits

Servings: 12 biscuits

Calories Per Serving: 159 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 Tablespoons butter (frozen-put in freezer 15-20 minutes before using)
2 cups all purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (cold)
2 Tablespoons melted butter (for brushing on tops of baked biscuits)

US Customary - Metric

Instructions

Put butter into freezer for about 20 minutes before beginning! Preheat oven to 450 degrees.
Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate frozen butter into the bowl. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture becomes coarse crumbs (with butter about the size of small peas).
Create a "well" in the middle of the crumbs. Add buttermilk. Mix the ingredients together until combined, and you have a slightly sticky soft dough.
Turn the dough out onto a floured work surface. Flour your hands and shape dough into a rectangle. Gently fold the dough onto itself 6 times. End to end, rotating between folds. Once done, you should have a rather tall square piece of dough. Pat this down until dough is between 1 and 1½ inches thick.
Cut biscuits out of dough (using a 2½ inch biscuit cutter OR you can use a half pint canning jar (like I did). Try not to twist the dough as you make the cuts. If you have leftover dough, you can combine them and cut some more biscuits (but only do this once or twice or the dough will flatten).
Place cut biscuit dough onto parchment paper-lined baking sheet. Place them very close together, so that they are ALMOST touching.
Bake biscuits in preheated 450 degree oven for 12-15 minutes, or until they are golden brown on top.
Brush the finished biscuits with melted butter right when you take them out of oven OR take them out right before they are finished, brush them with melted butter and pop them back in oven for last couple minutes. (I've done BOTH).
Serve, and ENJOY!

Recipe Notes

* When freezing butter... I cut the amount needed, froze the cube, then grated it while frozen. You can also cut the butter into small chunks, put the pieces on a plate, then freeze. You can mix the dry ingredients and frozen butter in a food processor, then transfer to a bowl, but I found it just as easy (and less cleanup) to do it all in a bowl, from start to finish!

Nutrition Facts

Southern Buttermilk Biscuits

Amount Per Serving (1 biscuit)

Calories 159 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 305mg13%

Potassium 150mg4%

Carbohydrates 18g6%

Sugar 2g2%

Protein 2g4%

Vitamin A 265IU5%

Calcium 71mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Apr
2016

Loaded Hash Browns – Waffle Style

categories: Breakfast

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You’ll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!
Crispy on the outside, and brimming with ham, red & green peppers, cheddar cheese, and red onion, these yummy loaded hash browns are cooked in your old trusty waffle maker! Yep… WAFFLE-STYLE hash browns!

I’d seen photos of hash browns cooked in waffle irons before, but decided to put my own spin on them. I LOVE to make fully loaded hash browns (I mean… “seriously love”), so decided to give it the old “college try” and make my own version in our waffle iron. Oh my goodness… they were delicious. And crunchy! Here’s how to make them:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Prepare The Loaded Hash Browns

Prep the ingredients before starting. Chop red & green peppers, ham and red onion, grate cheese and generously oil, then preheat waffle iron. Having all this done ahead is a GOOD thing.

For the potato part… peel, and then grate 2 medium potatoes. I used our box grater to do this.

Remove Moisture From Grated Potatoes

Now here’s the really important part. You want to get as much moisture out of the grated potatoes as possible. The drier the potatoes are, the crispier the hash browns will be. I like to use a clean dish towel.

Place the potatoes in the dish towel, the roll it up and twist the ends. Continue to twist and press to absorb as much moisture onto the towel as possible. When done, the potatoes should be a LOT drier, and the towel will be ready for the washing machine… (just sayin’).

Mix the potatoes with the peppers, ham, cheese and onion. Add melted butter, generously salt and pepper mixture and stir together to combine.

This is what you will be looking at, once mixed. The recipe makes enough for two waffles (4 servings).

Cooking Loaded Hash Browns In A Waffle Maker

Make sure waffle iron is heavily oiled and PREHEATED before beginning to cook. Add half of the potato mixture to the waffle iron. Press down lid, and cook for approximately 7-10 minutes.

Halfway through cooking, press down hard on the lid to really seal in those potatoes (and help them crisp up). Check the potatoes at about 6 minutes. You want them to be very crispy and golden brown on the outside, yet cooked through. Times may vary per appliance.

Remove the hash browns from the waffle iron once done, and divide them between four serving plates. Here’s one serving, after a quick toss with a fork.

These loaded hash browns – waffle style are delicious! Cooking them in a waffle iron takes some of the pressure off pan frying. While they are happily cooking away, minding their own business in the waffle maker, you’re free to make eggs or other dishes to go with them for a hearty breakfast!

Hope you’ll try these hash browns… and enjoy putting the old family waffle iron to good use!

Looking For More BREAKFAST Recipes?

You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. A few family favorites include:

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0 from 0 votes

Loaded Hash Browns - Waffle Style

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

You'll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!

Category: Breakfast

Cuisine: American

Keyword: loaded hash browns

Servings: 4 servings

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons chopped ham
2 Tablespoons chopped green bell pepper
1 Tablespoon chopped red bell pepper
1 Tablespoon chopped red onion (or green onion)
3 Tablespoons grated cheddar cheese
1 Tablespoons melted butter
2 medium russet potatoes
Salt and pepper , to taste
Oil , for waffle iron

US Customary - Metric

Instructions

Prep ham, bell peppers, onion, and cheddar cheese before peeling and grating potatoes. Set aside.
Preheat waffle iron that has been generously coated with oil (IMPORTANT so they don't stick).
Peel, then grate (shred) potatoes. Place grated potatoes on a cloth dish towel. Twist, press, etc. to remove as much liquid as possible from potatoes. When dried, place potatoes in large bowl. Add prepped veggies, ham, etc. to bowl of grated potatoes. Add melted butter, season generously with salt and pepper (to taste). Stir to combine.
Fill preheated waffle iron with approximately half of the potato mixture. (I used a round waffle iron, so there were enough for two waffle sized servings (enough servings for 4 people). Just fill your waffle iron enough to form a nice layer of potatoes. No need to overstuff.
Press down lid and cook hash browns for about 6-7 minutes. Check for crispy outside and "doneness". I usually cook them for a few more minutes after checking them to ensure a really crunchy outside. Pressing down pretty hard on the lid also helps. Appliance temps. vary, so keep an eye on your hash browns. When done, repeat with additional potato mixture, remembering to re-oil waffle iron and preheat before adding. Once done, remove hash browns from waffle iron and divide portions equally (makes 4 servings).

Nutrition Facts

Loaded Hash Browns - Waffle Style

Amount Per Serving (1 (1/4 of total))

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 166mg7%

Potassium 444mg13%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 240IU5%

Vitamin C 12.8mg16%

Calcium 60mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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21
Mar
2016

Banana Bread Baked Oatmeal

categories: Breakfast

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You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!

The other day I was looking at recipes online (a hobby of mine), and discovered this one for Banana Bread Baked Oatmeal. I love banana bread and I love oatmeal, so I had a hunch I would enjoy this breakfast treat. Yep- I was right… this is a delicious, filling, flavor-filled breakfast!

The recipe calls for all the goodies found in a good loaf of banana nut bread. This includes bananas, pecans, cinnamon and nutmeg, etc.. This difference is this recipe uses old-fashioned rolled oats, and is baked in a casserole dish! The baked oatmeal is really delicious, and the taste kind of reminds me of my Mom’s Banana Nut Bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Here’s How Easy It Is To Make Banana Bread Baked Oatmeal

Combine the dry ingredients in a large bowl (oats, brown sugar, baking powder, cinnamon, nutmeg and salt).

Melt the butter and add it to the dry ingredients. Stir the ingredients together, to combine.

In a separate bowl, mix together milk, mashed banana, egg, and vanilla extract. Pour this mixture into the flour mixture, and stir. Add the chopped pecans and mix well.

Spray an 8″ square baking dish with non-stick spray (or grease with butter). Pour the baked oatmeal batter into the prepared dish.

Time To Bake the Oatmeal

Bake the oatmeal in a preheated 350 degree oven for 25-30 minutes. Mine took 30 minutes to completely firm up in the middle. During the last 5 minutes of baking time, I placed a cookie sheet with extra chopped pecans in the oven to lightly toast (to be used as garnish later… optional).

When the dish is finished baking, remove the pan of banana bread baked oatmeal and sheet of toasted pecans to a wire rack. Sprinkle the top of the oatmeal with toasted chopped pecans. The next thing you do is to let the hot baked oatmeal cool down to room temperature.

You can eat the banana bread baked oatmeal warm, but I truly think it tastes best when eaten at room temperature. Once totally cooled, it was easier to cut into pieces, but ultimately… just serve it however you prefer.

Once the oatmeal has cooled, cut it into slices, and serve. You could bake this the night before you want to serve it, so it’s ready to go in the morning. Yum… this baked oatmeal tastes like banana bread, but it’s packed with oats! The old fashioned oats make it an even more filling and nutritious breakfast treat!

I’m glad I tried this recipe for banana bread baked oatmeal. I hope you will consider making it, as well. The leftovers the next day were wonderful! This baked oatmeal is really delicious…and is a great way to get kids (and grown-ups – *cough, cough*) to “eat their oatmeal”!

Looking For More OATMEAL Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some yummy recipes featuring oatmeal, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Have a great day!

Recipe Source: http://lovegrowswild.com/2015/08/banana-bread-baked-oatmeal/

0 from 0 votes

Banana Bread Baked Oatmeal

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!

Category: Breakfast

Cuisine: American

Keyword: baked oatmeal

Servings: 6 servings

Calories Per Serving: 372 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups old fashioned oats
1/3 cup brown sugar
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 Tablespoons butter , melted
2 cups milk
1 cup mashed banana (this was about 2 medium bananas, mashed)
1 large egg
1 teaspoon vanilla
1/2 cup pecans (or walnuts), chopped
3 Tablespoons chopped pecans , toasted (for garnish-optional)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Spray or butter an 8" square baking dish. Set aside.
In large bowl, combine oats, brown sugar, baking powder, cinnamon, nutmeg and salt. Mix well.
Melt butter in microwave safe dish. Add to oat mixture; stir to combine.
In a separate bowl, mix together the milk, mashed banana, egg, and vanilla extract. Add to the flour mixture, and stir well, to fully mix ingredients. Stir in 1/2 cup chopped pecans.
Pour batter into prepared baking dish. Bake at 350 degrees for 25-30 minutes. Test it to make sure it is done in the center. When baked oatmeal is done, remove pan to a wire rack, and let cool. Sprinkle toasted pecans on top, if desired. Serve warm, or let cool completely to room temperature before serving.

Optional- during the last 5 minutes of baking time, place the 3 Tablespoons of chopped pecans on a baking sheet and place into hot oven (do this if you want to garnish oatmeal with toasted pecans).

Nutrition Facts

Banana Bread Baked Oatmeal

Amount Per Serving (1 serving)

Calories 372 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g31%

Cholesterol 46mg15%

Sodium 294mg13%

Potassium 498mg14%

Carbohydrates 45g15%

Fiber 5g21%

Sugar 21g23%

Protein 8g16%

Vitamin A 395IU8%

Vitamin C 3.3mg4%

Calcium 175mg18%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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16
Mar
2016

Chocolate Chip-Coconut Monkey Bread Minis

categories: Breads, Breakfast, Muffins

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Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They’re filled with chocolate chips, coconut, butter, brown sugar and cinnamon!
Recently I made an eggs, bacon, and biscuit breakfast for my husband and I, but had some leftover biscuit dough. I decided to create miniature, hand-held monkey bread using the leftover dough. These yummy Chocolate Chip Coconut Monkey Bread Minis were the result!

I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously). The decision was made to add coconut and chocolate chips to the middle, as a nice surprise! These chocolate chip coconut monkey bread minis are very easy to make.

Since I was using canned biscuits (Grands), I only had 4 rounds of biscuit dough left over, so the recipe I post will make 4, but it is absolutely easy to double the recipe if you have more mouths to feed. Here’s how I made these chocolate chip coconut monkey bread minis. Let me tell you… they are incredibly delicious!

Scroll Down For A Printable Recipe Cad At The Bottom Of The Page

How To Make Chocolate Chip Coconut Monkey Bread Minis

You will need to start with biscuit dough, right out of the can! I used Grands biscuits, because they are so big!

Using kitchen scissors, cut each biscuit in half. Next, cut each biscuit half into 3 pieces. Note that each biscuit will end up being cut in 6 pieces when done.

Let the Biscuit Pieces Go Swimming In Butter

Melt the butter in a microwave safe bowl. Dip each piece of biscuit in the melted butter. Make sure to turn each piece over, to fully coat with butter.

Put all the buttered biscuit pieces in large bowl. Sprinkle liberally with cinnamon (I didn’t measure… just eyeballed it!) This is what it looked like.

Add the brown sugar, and stir to completely coat the biscuit pieces.

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Spray a muffin tin with non-stick spray. Place 3 biscuit pieces into each of the 4 muffin cups.

Add the shredded coconut and chocolate chips to the monkey bread minis. I didn’t measure, but estimate it is about a teaspoon of each per muffin cup.

Place 3 more biscuit pieces over the top of the chocolate chips. Once that’s done, top the monkey bread minis with any butter/brown sugar mixture left in bowl.

Place a few chocolate chips (pointy side down) into the top of each of the monkey bread minis.

Bake The Monkey Bread Minis

Place the monkey bread minis in a preheated 350 degree oven. I baked them for 17 minutes (check them around the 15 minute mark). When done, they should be golden brown and not look “doughy” on top.

Place the hot muffin tin on a wire rack. Let cool for 5 minutes, then carefully removed the the monkey bread minis. You can use a large kitchen spoon to scoop the monkey bread minis out without any trouble. Once removed from pan, let them cool down a bit.

You can pull away the pieces just as you would do with monkey bread. Make sure to enjoy the chocolate chip coconut monkey bread minis while warm. You can also simply eat them just like a muffin!

I cut one in half so you can see the inside. See how the monkey bread minis are filled with melted chocolate chips and coconut? YUMMO!

These monkey bread minis are so good! The flavors of butter, cinnamon, brown sugar, chocolate and coconut really come together. I hope you enjoy this portable, handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well. Really hope you will give these a try.

Have an amazing day… my sincere hope is that you may you feel and fully comprehend the unconditional love God has for you. This is something I truly am profoundly grateful for.

Looking For More BREAKFAST TREATS?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious breakfast recipes, including:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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Recipe Source: My brain… on coffee.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Chip-Coconut Monkey Bread Minis

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

Category: Breakfast

Cuisine: American

Keyword: monkey bread minis

Servings: 4 servings

Calories Per Serving: 479 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large biscuit dough rounds (I used Grands because they are big)
1/2 cup butter , melted
1 teaspoon cinnamon (approx.)
1/4 cup packed brown sugar
4 Tablespoons shredded coconut flakes
4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Melt butter. Pour into a large mixing bowl.
Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors). Toss the biscuit pieces into the butter. Stir to completely coat each piece with butter. Sprinkle with cinnamon, then add brown sugar. Stir to fully coat pieces of dough.
Spray 4 muffin cups with non-stick spray. Place 3 pieces of dough into each of 4 muffin cups. Add 1 Tablespoon of coconut followed by 1 Tablespoon chocolate chips per muffin cup. Top each one with 3 more pieces of dough. If desired, poke a few extra chocolate chips into the top of the dough (point side down to make it stick into the dough). Spoon any leftover brown sugar/butter mixture onto top of each one.
Bake at 350 degrees for approx. 17 minutes (check them at 15 minutes since oven times vary). When done, they should be golden brown in color (and the top should be cooked through and not "doughy" looking). Let them cool in the pan for about 5 minutes, then carefully lift them out to a wire rack to cool. (I used a large serving spoon to scoop all the way under the finished mini monkey breads and to get them out in one piece). Let cool slightly, then serve. Enjoy!

Recipe Notes

This recipe is for 4 servings, but can EASILY be doubled, if you have more mouths to feed. Leftovers can be re-warmed in a microwave on a low temperature setting.

Nutrition Facts

Chocolate Chip-Coconut Monkey Bread Minis

Amount Per Serving (1 serving)

Calories 479 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 20g125%

Cholesterol 62mg21%

Sodium 481mg21%

Potassium 189mg5%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 23g26%

Protein 3g6%

Vitamin A 710IU14%

Calcium 46mg5%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Mar
2016

Lemon Coffee Cake Muffins

categories: Breakfast, Muffins

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Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Anyone out there want a JUMBO sized Lemon Coffee Cake Muffin for breakfast? Here’s a recipe I found on Pinterest that makes 6 tasty jumbo sized (or 12 small) muffins!

I tried this recipe because it looked good, and I love lemon flavored muffins, cupcakes, scones, etc.). Anyways, I received a jumbo muffin pan (6 cups) as a gift, and was aching to give it a “test drive”, so this is the recipe I chose.

I made these muffins several months ago, but am just now getting around to posting the recipe. It’s fairly straightforward and easy to make these lemon coffee cake muffins. Because I chose to make JUMBO muffins, the calorie count is high, but you can easily make 12 “normal” sized muffins (for less calories).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Streusel Topping

Mix up the flour, brown sugar, salt and cold butter for the streusel with a pastry cutter. You could also use a food processor and give it a few pulses.

Once mixed, the butter in the streusel should be about the size of small peas. When the streusel is done, refrigerate it until ready to add to the muffin tops.

Make The Lemon Muffin Batter

To make the muffin batter, combine flour, baking powder, baking soda, and salt in a large bowl, and then set aside. In a mixing bowl (or stand mixer), beat the butter and granulated sugar on medium low power until creamy.

Stir in lemon zest, then add one egg at a time (while beating on LOW). Add the vanilla, and blend well (making sure to scrape down sides of bowl). Pour in 1/3 of the buttermilk, then 1/3 of flour mixture, and continue beating on low. Add the rest of the buttermilk and flour in 1/3 increments until all have been incorporated..

Evenly divide the batter into 6 large greased or buttered muffin cups (or 12, for smaller muffins).

Top each muffin with the streusel topping. Completely cover the top of each muffin.

Bake The Lemon Coffee Cake Muffins

Bake the muffins at 350 degrees for 45-55 minutes or until done. Stick a toothpick into the center of a muffin to test for doneness. If it comes out clean (without batter), then the lemon coffee cake muffins are done. Remove the muffin tin to a wire rack to let the muffins cool when they are finished baking. Let the muffins cool completely in the muffin tin.

Make The Lemon Glaze While Muffins Cool

While muffins are cooling, make the lemon glaze, by mixing powdered sugar and fresh squeezed lemon juice until smooth.

Time To Glaze The Lemon Coffee Cake Muffins!

Once the muffins have cooled, gently transfer them out of the muffin tin to a wire rack. Place aluminum foil under the rack to catch any drips from the glaze! When the lemon coffee cake muffins are at room temperature, drizzle the lemon glaze over the top of each one. I even let it run down the sides! Let the glaze firm up, then serve, and enjoy!

Hope you enjoy these lemon coffee cake muffins! Have a great day. The JUMBO muffins have lots of calories, so I’ve also included the caloric count for standard sized muffins in the printable recipe below, as well. Have a good day!

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page. I have quite a few muffin recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.simplyscratch.com/2011/07/jumbo-lemon-coffee-cake-muffins.html

0 from 0 votes

Lemon Coffee Cake Muffins

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Category: Breakfast

Cuisine: American

Keyword: lemon coffee cake muffins

Servings: 6 huge muffins

Calories Per Serving: 985 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Muffin Batter:

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter , room temperature
1 cup granulated sugar
1 1/2 Tablespoons Lemon Zest
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For The Streusel Topping:

1 3/4 cup all purpose flour
3/4 cup brown sugar
1 teaspoon salt
3/4 cup butter , chilled

For The Glaze:

1 cup powdered sugar
3 Tablespoons fresh squeezed lemon juice

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Butter or spray a jumbo (6 cup) muffin pan OR a regular 12 cup muffin pan.
Make the streusel by combining flour, brown sugar and salt. Cut in chilled butter with a pastry cutter OR pulse in a food processor until butter is size of small peas and evenly distributed. Refrigerate mix.
To make muffins: Whisk the flour, baking powder, baking soda, and salt together in large bowl; set this aside. In a separate bowl (or stand mixer), beat the butter and sugar on medium low until mixture is creamy. Add the lemon zest, then slowly add one egg at a time (while beating on low and scraping down edges), until fully combined. Add vanilla extract and blend.
Alternate adding 1/3 of buttermilk and 1/3 of the flour mixture, blending together until all has been added and mixed into batter. Divide batter into 6 greased jumbo muffin cups (or 12 regular muffin cups). Distribute the streusel over the entire surface of each muffin.
Bake muffins (jumbo sized) in 350 preheated oven for 45-55 minutes, or until done. (If you are making 12 regular sized muffins, make sure to reduce the cooking time!). You can test for doneness by inserting a toothpick into center of muffin. If it comes out clean, muffins are done. Let muffins cool completely in the pan, then remove muffins to a wire rack (with a piece of aluminum foil underneath to catch drips from glaze).
To make glaze, whisk the powdered sugar and fresh lemon juice together. Drizzle the glaze over the tops of the cooled muffins. Let sit until glaze firms up, then serve and enjoy!

Recipe Notes

NOTE: If making 12 muffins (standard size), the calories per muffin is 492. Remember to reduce cooking time if you are preparing 12 muffins instead of 6 jumbo sized muffins.

Nutrition Facts

Lemon Coffee Cake Muffins

Amount Per Serving (1 muffin)

Calories 985 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 26g163%

Cholesterol 161mg54%

Sodium 1369mg60%

Potassium 276mg8%

Carbohydrates 143g48%

Fiber 2g8%

Sugar 82g91%

Protein 12g24%

Vitamin A 1325IU27%

Vitamin C 4.9mg6%

Calcium 131mg13%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Mar
2016

Coconut Pecan Chocolate Chip Granola

categories: Breakfast

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It’s easy to bake up a batch of Coconut Pecan Chocolate Chip Granola to have around for a delicious, family-friendly breakfast treat!
I recently saw a recipe on Pinterest for Coconut Pecan Chocolate Chip Granola. Because I love to make (and eat) granola, I decided to give this slightly decadent sounding recipe a try! I love to sprinkle granola on top of vanilla Greek yogurt as a breakfast treat, so I was all over this recipe when I saw it. Guess what? It’s even good sprinkled on top of a scoop of ice cream (at least that’s the word on the street).

Granola with coconut and pecans and chocolate chips? Be still my heart. Did I also mention that the coconut and pecans are slightly toasted by the end of the baking time (which makes them even more delicious!)? Yes, please.

The recipe is a cinch to make with only a few ingredients. The prep time is 5 minutes, and the coconut pecan granola is baked for only 30 minutes. That’s it!! Before you have time to think about it, the granola is done… and your home will smell wonderfully “coconut-y”! Here’s what you do:

Scroll Down For A Printable Recipe Card At the Bottom Of the Page

How To Make Coconut Pecan Granola

Preheat your oven to 300 degrees. Place the oats, coconut and chopped pecans in a large mixing bowl.

In a separate microwave safe bowl, combine the coconut oil and honey. Cook in microwave on high for about 25-30 seconds to melt the honey and coconut oil.

Remove the bowl from the microwave, and stir until smooth. Pour the honey and oil mixture into the bowl with the oats, etc. Stir well to combine ingredients.

Once the mixture is evenly coated, spread the granola out on silicone baking mat or parchment paper lined baking sheet.

Bake The Coconut Pecan Chocolate Chip Granola

Bake the coconut pecan chocolate chip granola at 300 degrees for 30 minutes. Halfway though the baking time, give the mixture a quick little stir and re-distribute the granola on sheet.

Once the granola is done, let it cool (it will be soft, but will become firmer and crunchier as the mixture cools down). Let the coconut pecan granola cool completely on the baking sheet, then pour into a bowl.

Add Chocolate Chips To The Cooled Granola

Once the granola is completely cool, add the chocolate chips; stir to combine. Your granola is now ready to enjoy as a breakfast treat, a snack, or a topping for ice cream, etc.

Store the coconut pecan chocolate chip granola in a covered container. I found that the recipe as written makes exactly a quart of granola, so I stored it in a quart sized canning jar. I wanted to try this granola before increasing the quantity, but now that I’ve tasted just how yummy it is, NEXT TIME I will make a DOUBLE batch, so we will have more!

If you like granola, I’m sure you’ll enjoy this recipe. You might also like to try my recipes for Gingerbread Granola and Cranberry Almond Granola. Sure hope you will give either these recipes a try! I sincerely wish for you a wonderful day… filled with hope and encouragement for your heart and soul!

Looking For More BREAKFAST Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a large variety of delicious breakfast recipes, including”

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://chefsavvy.com/recipes/coconut-pecan-chocolate-chip-granola/

0 from 0 votes

Coconut Pecan Chocolate Chip Granola

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

It's easy to bake up a batch of Coconut Pecan Chocolate Chip Granola to have around for a delicious, family-friendly breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: coconut pecan granola

Servings: 16 (1/4 cup each)

Calories Per Serving: 154 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup coconut oil
1/4 cup plus 2 Tablespoons honey
2 cups old fashioned oats
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat your oven to 300 degrees while preparing granola.
Place oats, coconut, and chopped pecans in a large mixing bowl. Set aside.
In a microwave safe bowl, cook the honey and coconut oil for 25-30 seconds in microwave on high.
Remove from microwave and stir until smooth. Pour the honey/oil mixture over the oats/coconut/pecan mixture. Stir well until well combined and coated.
Evenly distribute the oat mixture onto a baking sheet that is lined with either a silicone mat, or parchment paper. Bake granola for 30 minutes, stirring it a bit and redistributing it half way through the cooking time. The granola will be golden brown when done. It will firm up as it cools, and get crunchy. Let the granola cool completely.
Once granola is completely cooled down, add the chocolate chips and stir.
Granola is now ready to enjoy! Store in a covered container.

Recipe Notes

Recipe makes approximately 4 cups granola total.

Nutrition Facts

Coconut Pecan Chocolate Chip Granola

Amount Per Serving (0.25 cup)

Calories 154 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Sodium 8mg0%

Potassium 94mg3%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 7g8%

Protein 2g4%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Feb
2016

Almond Poppyseed Muffins

categories: Breads, Breakfast, Muffins

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Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

I tried a new recipe for Almond Poppyseed Muffins recently, and thought I’d share the recipe for these easy and delicious breakfast treats with you today!

These almond poppyseed muffins are incredibly EASY to make, and have a delicious light almond flavor. In about 30 minutes total time, I had 18 of these tasty muffins out of the oven and waiting to be eaten… not too shabby! They are the perfect muffins to grab on the way out the front door for work, school, etc.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Almond Poppyseed Muffins

Mix the dry ingredients (flour, sugar, poppyseeds, baking powder, and salt) in a large mixing bowl. Set aside.

In a separate bowl, whisk together eggs, milk, oil, vanilla and almond extracts.

Pour the egg mixture into the dry ingredients, and stir only until just mixed together.

Bake The Almond Poppyseed Muffins

Divide the batter evenly into greased or paper-lined muffin cups. Fill them 2/3 of the way full. Bake in a pre-heated oven at 350 degrees for 20-25 minutes, or until done.

To test for doneness, stick a toothpick into center of muffin. If toothpick comes out clean, muffins are done. The muffins should be light golden brown, as well.

When done, let the muffins cool for about 10 minutes in the muffin pans, then remove them to a wire rack to finish cooling.

That’s it!!! Now you can serve and enjoy these tasty muffins! Hope you enjoy these simple almond poppyseed muffins. In no time at all, you can make a dozen and a half of these! They also are freezable, if wrapped well.

If you enjoy these almond poppyseed muffins, be sure and check out my other muffin recipes for Apple Crumb, Cranberry Orange, Chocolate Chip, Blueberry Crumble, Banana Crumb, Apple Raisin, and many others, all found in the Recipe Index at the top of each blog post.

Have a great day – my sincere prayer is that you will know and sense the amazing, unconditional love of God. He loves you and me so very much… for THAT I am forever grateful.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://chefronlock.com/recipes/almond-poppyseed-muffins/ (domain has expired)

0 from 0 votes

Almond Poppyseed Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

Category: Breakfast

Cuisine: American

Keyword: almond poppyseed muffins

Servings: 18 muffins

Calories Per Serving: 220 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all purpose flour
2 1/2 cups granulated sugar
2 Tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups milk
1 cup vegetable or canola oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

US Customary - Metric

Instructions

Before beginning, preheat oven to 350 degrees. Grease muffin pan or fill it with paper-lined muffin cups.
Mix the dry ingredients together in a large bowl.
In a separate bowl, whisk the eggs, milk, oil, vanilla and almond extracts together until combined.
Stir the wet ingredients into the bowl with the dry ingredients. Stir mixture only until ingredients are moist and mixed together.
Fill the prepared muffin cups 2/3 full of batter. Bake muffins at 350 degrees for 20-25 minutes or until light golden brown and tested for doneness (I use a toothpick into the middle of the muffin).
Remove from oven. Let muffins cool in the muffin tin for 10 minutes, then remove them to a wire rack to finish cooling. Serve and enjoy!

Nutrition Facts

Almond Poppyseed Muffins

Amount Per Serving (1 muffin)

Calories 220 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 28mg9%

Sodium 214mg9%

Potassium 102mg3%

Carbohydrates 45g15%

Sugar 28g31%

Protein 3g6%

Vitamin A 80IU2%

Calcium 61mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Feb
2016

Strawberry Coconut Overnight Oats

categories: Breakfast

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It’s easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener!

Recently I tried a new recipe for Strawberry Coconut Overnight Oats, and they were wonderful. This breakfast treat is flavorful and full of filling, healthy chia seeds for a tasty breakfast with an extra nutritional boost. A friend of mine posted this recipe on a Facebook page, and I thought it looked promising, and very simple.

In this recipe, rolled oats are combined with strawberry puree, coconut, almond milk, pure maple syrup (for sweetness), chia seeds (which help fill you up!), vanilla extract and lemon juice. The oats are then refrigerated overnight. By breakfast the next day, the oats will have absorbed quite a bit of the liquid and flavor, and will be waiting for you in your refrigerator!

Most of the time I put the oats into individual containers with lids and then refrigerate. I also do this with my Apple Cinnamon Steel Cut Oats With Pecans. Single serving containers are very convenient to grab, while running out the front door. Here’s how simple it is to make these tasty oats:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Puree The Strawberries

Puree fresh or frozen strawberries, whichever ones you have handy. You can add a tiny bit of the almond milk to help with the blending. You want this strawberry mixture to be very smooth and fully mixed once done.

Pour the blended strawberries into a large bowl. Add the rest of the ingredients to the bowl.

Stir well, to completely mix and combine the ingredients together. The maple syrup gives the mixture enough sweetness for my taste, but you might prefer it a little sweeter. Taste the oats and add more maple syrup, if you want them sweeter.

Refrigerate The Strawberry Coconut Overnight Oats

Pour the strawberry coconut overnight oats into a large container (with a lid) or several smaller containers. I usually divide the oat mixture into small, plastic containers that have lids. It’s not necessary to do that, but I really like the convenience of individual servings ready to go in the fridge. That way, I can just “grab and go”, even taking them in the car if necessary to eat a quick meal on the go.

You can also leave the oats in large covered bowl overnight, and dish it up from there. Whatever works best for you is certainly okay with me. Refrigerate the strawberry coconut overnight oats overnight, The oat mixture will firm up, and be ready to eat first thing in the morning, nice and chilled! YES… the overnight oats are not heated, but are eaten chilled. I tell you that because I once had a reader ask me that question.

That’s it! These strawberry coconut overnight oats are incredibly easy to make, and they taste good, too. You can store the covered oats in the refrigerator for up to 3-4 days. I like not having to think about what I’m going to fix for breakfast, because I know there’s a little container of overnight oats waiting for me in the fridge! Hope you will consider giving this recipe a try.

Looking For More OVERNIGHT OATS recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several overnight oats recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source (Adapted Slightly): http://www.eatgood4life.com/strawberry-coconut-overnight-oats/

0 from 0 votes

Strawberry Coconut Overnight Oats

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

It's easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener!

Category: Breakfast

Cuisine: American

Keyword: strawberry coconut overnight oats

Servings: 6 servings

Calories Per Serving: 390 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups rolled oats
12 ounces fresh or frozen strawberries , pureed
5 1/2 cups almond milk
1/2 cup shredded unsweetened coconut
1/3 cup chia seeds
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice (optional, but I like the freshness it adds!)

US Customary - Metric

Instructions

Puree strawberries with a tiny bit of the almond milk (just enough to fully blend the strawberries), and place in large mixing bowl.
Add remaining ingredients and stir thoroughly, to fully combine. Place oat mixture into a large covered bowl or into individual serving cups (with lids), and refrigerate overnight. Remove from refrigerator when ready to eat. Serve chilled.
Mixture will keep for up to 3-4 days (covered) in refrigerator.

Recipe Notes

This should be made the day before you wish to eat them and refrigerated overnight. The overnight refrigeration time allows the liquid, etc. to be absorbed more into the oats.

Nutrition Facts

Strawberry Coconut Overnight Oats

Amount Per Serving (1 serving)

Calories 390 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Sodium 307mg13%

Potassium 392mg11%

Carbohydrates 56g19%

Fiber 11g46%

Sugar 12g13%

Protein 10g20%

Vitamin C 33.8mg41%

Calcium 388mg39%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Feb
2016

Cinnamon Crunch Bagels

categories: Bagels, Breads, Breakfast

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Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

Well, I tried a new bagel recipe this past weekend… Cinnamon Crunch Bagels! Oh my goodness – they were absolutely delicious!!!

I love the Cinnamon Crunch Bagels (my favorite!) at Panera Bread, and love the cinnamon-sugar coating on top of the bagels that crisps up as they bake, AND the cinnamon flavor that permeates the bread dough. Recently I found this recipe on Pinterest and decided to make my own! I’m so glad I tried this recipe… these “cinnamon-y” bagels are amazing!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I Enjoy Making Bagels From Scratch

I enjoy making bagels. They’re easy to prepare, and this recipe for cinnamon crunch bagels makes a dozen! I’ve already made New York Style Blueberry Bagels, Gingerbread Bagels, Cranberry Orange Bagels, Everything Bagels, and Jalapeño Cheddar Bagels, so I was excited to try a new variety. And, wow… these were so good!

Basically, the process for making bagels is: dough is mixed, rises, bagels formed, boiled, then baked, and the result is a chewy New York style bagel, for the fraction of the cost of buying them. Here’s how you make them:

How To Make Cinnamon Crunch Bagels

Combine yeast, warm water and brown sugar in the bowl of a stand mixer, and let it rest for 10 minutes, to activate the yeast. Once the yeast is bubbly, add cinnamon, salt and flour.

Knead the dough (with a dough hook) on low speed, and and additional flour slowly. Knead the dough for approximately 10 minutes, until a smooth, slightly elastic ball of dough is formed.

Place the dough ball in a large, greased bowl, and turn the dough over to make sure all sides are lightly coated (so it won’t dry out). Cover the bowl and leave it in a warm place (for the dough to rise) for an hour, or until the dough has doubled in size.

While the dough is rising, mix up the ingredients for the cinnamon sugar topping in a small bowl, and set aside. Easy.

Once the dough for the cinnamon crunch bagels has doubled in size, it’s ready to go!

Give the dough a good punch with your fist, which helps to “deflate” the dough. “BOOM”.

Shaping The Cinnamon Crunch Bagels

Divide the bagel dough into 12 equal sized dough balls. Smooth the dough by pulling the edges (with your hands) toward the bottom of the dough ball. This will make for a more rounded, uniform appearance on top. Place the 12 dough balls on a lightly floured work surface, with the seam side down.

Working on one bagel at a time, use your thumb to make a hole in the center of the dough ball. Open the hole up through the bottom of the dough, and slightly pull on the dough to expand the hole a bit.

Repeat process for all 12 bagels. By the way… can you see all the little specks of cinnamon in dough? I can, and love the extra flavor the cinnamon provides.

Let The Formed Cinnamon Crunch Bagels REST

Here they are after all the holes have been formed, in the photo below, so you can see what they will look like. Let the formed bagels rest for 10 minutes, undisturbed.

Boil the Cinnamon Crunch Bagels

While the cinnamon crunch bagels are resting (for 10 minutes), bring a LARGE pan of water to a full boil. Add a Tablespoon of brown sugar to the water.

Once the water in pan is boiling, add 2-3 bagels at a time. Boil for 45 seconds, then flip them to the other side and boil for an additional 45 seconds. I use 2 chopsticks to flip them (one in the middle of hole and one on the outside).

Once done, remove the cinnamon crunch bagels with a slotted spoon (to drain), and place on a paper towel to absorb any extra water. Place the drained bagels seam side down onto a greased baking sheet. Repeat process until all the bagels are boiled and on the baking sheet.

Here are the cinnamon crunch bagels on the greased baking sheet after boiling. Not too glamorous, right? Just wait! By the way, boiling the bagels helps ensure a nice chewy bagel!

Topping The Bagels Before Baking

Grab the cinnamon topping mixture and evenly sprinkle it over the tops of the bagels. It’s a bit messy, because the topping will fall onto the baking sheet, but just keep going. Use all the topping mixture!

See how much topping fell onto the baking sheet below? I used a pastry brush to brush as much of it as I could get onto a plate, then simply added it back onto the tops of the bagels.

Bake The Cinnamon Crunch Bagels

The bagels are baked in a 400° F. oven for 18-20 minutes (mine took a bit longer to get them the golden brown color I desired). Check on them around the 18 minute mark, and don’t hesitate to cook them a few minutes longer until they’re a golden brown color.

Let the bagels cool on a wire rack. They taste great broiled, with cream cheese! NOTE: Do NOT put these bagels into a toaster or you will be sorry, as the sugar will melt into the appliance.

If you are going to broil them (which is what I do), gently slice them in half with a serrated knife. Place them, topping side down, on a baking sheet to broil. Please note that a bit of the topping will probably crumble or melt a bit when broiling, but no worries. Just scoop it right back up onto the bagel once it’s done, slap some cream cheese on it… and ENJOY these amazing bagels!

I am thrilled with the way these cinnamon crunch bagels turned out. They are so GOOD! I took several bagels and some cream cheese over to my friend Stephanie’s home as a surprise, and her family ate them for Valentines Day breakfast. She told me they really enjoyed them.

Don’t be afraid to try making bagels at home… be FEARLESS! These cinnamon crunch bagels are fairly easy and FUN to make, and even better to EAT! Hope you’ll give these a try! Have a GREAT day, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Source: http://www.bunsinmyoven.com/2014/03/31/cinnamon-crunch-bagels/

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Cinnamon Crunch Bagels

Prep Time

1 hr 30 mins

Cook Time

20 mins

Total Time

1 hr 50 mins

Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: cinnamon crunch bagels

Servings: 12 bagels

Calories Per Serving: 249 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bagels:

2 teaspoons active dry yeast
1 1/2 cups warm water (110-120 degrees)
1/4 cup brown sugar , divided
3 teaspoons cinnamon
1 1/2 teaspoons salt
5 cups all purpose flour

For Topping:

1/4 cup granulated white sugar
1/4 cup brown sugar
3 teaspoons cinnamon

US Customary - Metric

Instructions

Place yeast, warm water and 3 Tablespoons brown sugar into the bowl of a stand mixer. Stir gently, then let rest for 10 minutes for yeast to activate. Yeast should be foamy and bubbly when ready.
Stir in cinnamon, salt, and 2 cups of the all purpose flour. Turn the mixer onto LOW and begin kneading the dough (using the dough hook attachment). Slowly add in the rest of the flour, a little at a time, until the dough begins form a ball. (You may or may not need to use all of the remaining 3 cups cups of the flour-I used it all). Continue to knead the dough on low for approximately 10 minutes or until a dough ball has formed that is both smooth and elastic in texture.
Place the dough into a greased or sprayed large bowl. Flip the dough over to ensure it is coated with the grease or spray, enough to ensure dough doesn't dry out. Cover the bowl with a dish towel or plastic wrap, and set in a warm place. Let dough rise for an hour or until it has doubled in size.
While dough is rising, make the topping by mixing granulated sugar, brown sugar and cinnamon in small bowl. Set aside.
Once dough has doubled in size, punch the dough down; divide evenly into 12 dough balls. Using your thumb, push down into the center of each one, breaking through the bottom. Use your fingers to gently spread the hole a bit more. Repeat process for all 12, then let the bagels rest for 10 minutes on a lightly floured surface.
While bagels are "resting", bring a large pan full of water to a boil. Add the last Tablespoon of brown sugar to the water. Once the bagels have rested and water is boiling, gently place 2-3 bagels at a time into the boiling water. Boil for 45 seconds, then carefully flip each to the other side, and cook for another 45 seconds. Remove bagels, using a slotted spoon. Place on paper towel (to absorb water). Repeat process with remaining bagels. Put all boiled bagels onto a greased baking sheet about 2 inches apart. Evenly distribute the cinnamon sugar topping over the tops of the bagels.
Bake bagels at 400 degrees for 18-20 minutes (or more) until lightly golden brown. Remove to wire rack to cool.

Nutrition Facts

Cinnamon Crunch Bagels

Amount Per Serving (1 bagel)

Calories 249

% Daily Value*

Sodium 295mg13%

Potassium 87mg2%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 13g14%

Protein 6g12%

Calcium 25mg3%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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Facebook page: The Grateful Girl Cooks!
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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks