Not that all summers aren’t, but this one in particular is feeling just insane. My best friend’s and I just got together last weekend in Madison and before we drove back to Minneapolis we were all on the couch, phones in hand, scrolling through our calendars and someone said “what’s everyone last weekend in October looking like?”
I love being back in Minneapolis and I’m trying to say yes to just about everything. But, summers in the Minnesota are nothing if not these three things:
so stressful, so much fomo
THE BEST 😉 obviously
“that weekends no good for me I’m going to a wedding/cabin/bachelorette party/bridal shower/baby shower/concert/the lake/camping”
So here’s a little recipe to help get you through the week.
It’s relatively cheap and easy, so that’s helpful since I’m always mortified looking at my bank account balance May-August (cocktails on the patio, anyone?)
Quick whip a batch of these up on Sunday, or Monday if your weekends are too busy, and enjoy 1-2 bars for breakfast all week long.
blueberry oat breakfast bar
makes 9 square bars
2 cups GF oats, seperated
1 cup almonds
2 scoops of vegan vanilla protein powder, optional
1 cup blueberries
1/2 cup pitted and chopped dates
1/2 cup pure maple syrup
1/2 teaspoon vanilla
pinch of salt
Preheat oven to 350°F.
In a food processor combine 1 cup oats, almonds, protein powder and salt.
Blend until combined. Add dates and process for another 30 seconds or so.
Add fresh blueberries, remaining 1 cup oats, maple syrup, vanilla.
Blend until sticky and all ingredients are incorporated.
Press down mixture in a parchment covered 8×8 square pan and bake for 20-25 minutes.
We’re still in our sloppy and stubborn toddler phase, but we sure have come a long way from spending half the time sleeping and the other have crying and pooping in our diaper.
And I’m going to be honest right now and tell you I literally goggled “what are kids doing when they’re three years old” in order to even begin to create that sentence. My god.
And what should you feed three year olds? How should I know?! But prrrobably not these waffles because I’ve snuck booze in here for a little celebratory situation.
You should know by now that I’m a huge fan of sweet and savory food combinations, especially for breakfast – last year for KITCHENBLEND’s second birthday I made gluten free peanut butter bacon donuts which if you haven’t tried yet, what are you waiting for?
I cheated a bit used this waffle recipe (I halved it, FYI) because I love making my waffle and pancake mixes from scratch, but if you’d like to use a box mix I won’t judge you too hard. The bourbon maple syrup is perfect if you’re feelin’ fancy but you can just as easily smoother these waffles in regular maple syrup.
I love this recipe for Sunday brunch or if you want a little mid-week brinner. Can’t wait to see what you think of this recipe!
prosciutto + white cheddar waffles with bourbon maple syrup
depending on the size of your waffle maker, makes roughly 4 waffles.
6 prosciutto slices
1/2 cup shredded sharp white cheddar
1 cup maple syrup
1/4 cup bourbon
1/4 teaspoon cayenne pepper
Preheat oven to 350ºF.
Make your waffle mix either from your favorite recipe, the recipe I used (I halved it) or a boxed waffle mix. Set aside.
Lay prosciutto slices flat on a baking sheet, bake for 10-12 minutes until prosciutto is crispy.
Break cooked prosciutto into small pieces and add both the prosciutto and cheese to the waffle mix, stir until combined.
Preheat your waffle maker and grease with coconut oil.
Fill waffle maker with about 1/3 cup waffle mix and cook for 3-ish minutes on each side (or follow your waffle makers directions).
While your making your waffles, pour the maple syrup and bourbon in a small pot and bring to a simmer for 3 to 4 minutes. Turn off the heat and whisk in the cayenne.
I still remember the first time I saw a recipe for overnight oats I was throughly disgusted. NOT WARM OATMEAL?! What is wrong with you people?
Then when I began to eat healthier, I discovered that apparently overnight oats are sooo hot right now to help aid in loosing weight .. or so Pinterest tells me. I tried a recipe and turns out I have zero qualms about cold oatmeal.
And these overnight oats actually, no bullshit, taste like dessert. Dayne even said so and that man prefers triple caramel banana hot fudge sundaes .. if those even exist. The point is he loves dessert and this recipe reminded him of dessert. But it’s not. It’s healthy oatmeal. A bid you good day.
banana bread overnight oats
1/2 cup almond milk
1/4 cup plain greek yogurt
1/4 teaspoon vanilla extract
1/2 cup quick oats
2 tablespoons chia seeds
cacao nibs (optional)
Place banana, almond milk, greek yogurt, and vanilla extract in a food processor.
Blend for 20-30 seconds, until mixture is smooth.
Place banana mixture and oatmeal into a medium size container with a cover, stir thoroughly and place in fridge overnight or at least 3 hours.