Strawberry Raspberry Smoothie

Fruit, yogurt and milk make this 5-minute, 4-ingredient Strawberry Raspberry Smoothie a filling but healthy breakfast or snack. 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Fruit, yogurt and milk make this 5-minute, 4-ingredient Strawberry Raspberry Smoothie a filling but healthy breakfast or snack. 

Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails!

Welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? This week, 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring. Our #SpringSweetsWeek sponsors – Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® – are helping us give away some great prizes. Big thanks to them for their generosity! We have an incredible giveaway below the recipe and would love if you would take a moment to read about it and what you can win!

Fruit, yogurt and milk make this 5-minute, 4-ingredient Strawberry Raspberry Smoothie a filling but healthy breakfast or snack. 

So yes, you have a week of sweet treats – sorry, not sorry. But don’t worry – I’m kicking the week off with something sweet AND HEALTHY! A smoothie – ideal for busy weekday mornings for breakfast or for a sweet but healthy snack.

I’m no stranger to smoothies – my husband and I make them a few times a week, but I had never blogged them before because I don’t have a real recipe that I follow. It’s more of a formula.

Fruit, yogurt and milk make this 5-minute, 4-ingredient Strawberry Raspberry Smoothie a filling but healthy breakfast or snack. 

So taking this formula, you not only get the Strawberry-Raspberry Smoothie recipe below, but hundreds of tasty variations. Ready for it? Here we go:

  • 1 – 1 1/2 c. frozen fruit – berries, mango, peaches and pineapple are my favorites. I always use frozen fruit because I like the thicker consistency. Buy prefrozen bags or freeze your own (which we do after berry picking, or when we’re unable to use up our fresh fruit, to avoid having to throw it out)
  • 1/4 – 1/2 c. yogurt – Greek yogurt is my preferred, because of the protein boost but today, I wanted to use Nancy’s Yogurt – a natural yogurt that is made from only milk, honey, yogurt cultures and probiotic cultures. They’ve got the clearest ingredient list that I’ve ever seen – I seriously LOVED how easy that label was to read, and how I knew or could identify all of the ingredients. Bonus? The family owned company practices sustainable farming, which makes me like them even more!
  • 1/2 c. milk – to thin out the smoothie and to add the extra calcium.

Fruit, yogurt and milk make this 5-minute, 4-ingredient Strawberry Raspberry Smoothie a filling but healthy breakfast or snack. 
The recipe is just below, but I want to remind you one more time to check out #SpringSweetsWeek. You can follow the hashtag on social media to make things easy for you. Be sure to check out the recipe that went live today (below) and below the recipe, a description of the prizes that you could win. The Rafflecopter where you’ll enter to win is at the very bottom of this post.
So, without further ado, here are today’s #SpringSweetsWeek recipe:

Fruit, yogurt and milk make this 5-minute, 4-ingredient Strawberry Raspberry Smoothie a filling but healthy breakfast or snack. 

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Fruit, yogurt and milk make this 5-minute Strawberry Raspberry Smoothie a filling but healthy breakfast or snack. 

Strawberry-Raspberry Smoothie

Fruit, yogurt and milk make this 5-minute, 4-ingredient Strawberry Raspberry Smoothie a filling but healthy breakfast or snack. 

Course Breakfast, Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 174 kcal
Author Liz

Ingredients

  • 1 c. frozen strawberries
  • 1/2 c. frozen raspberries
  • 1/4 c. Nancy's whole milk yogurt
  • 1/2 c. low-fat milk

Instructions

  1. Place all ingredients in a blender and blend until smooth. Pour into a glass and serve immediately.

Recipe Notes

Nutrition calculated using Nancy's whole milk yogurt and low-fat milk. Using a different brand and fat percentage will change the nutrition info.

A Books n’ Cooks original recipe.

Fruit, @nancysyogurt and milk make this 5-minute, 4-ingredient Strawberry Raspberry Smoothie a filling but healthy breakfast or snack. #SpringSweetsWeek  

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

a Rafflecopter giveaway

Prize #1:   Swiss Diamond Cookware is giving one winner an XD Nonstick 6 Piece Newlywed Kitchen Kit!  Swiss Diamond’s 6-Piece XD Newlywed Set is the ultimate nonstick cookware collection, with a pot or pan for nearly every recipe you can think of! Nothing conducts heat more efficiently than diamonds, and combined with the extra-thick cast aluminum body, these pans have amazingly even heat distribution. With this superior heat retention, they sear ingredients as well as stainless steel, but without the messy cleanup. The XD nonstick coating releases so well, you can cook anything without a drop of oil or butter.   This set includes a 9.5″ fry pan, an 8″ fry pan, a 2.2 quart saucepan with lid, and 5.5 quart soup pot with lid.

Swiss Diamond® International dates back to 1974, when HORT Coating Center SA was founded in Sierre, Switzerland, as a scientific research company exploring new materials and surface coatings. Fast forward a few years to 2001, when a revolutionary nonstick coating suitable for use on cookware was developed, which led to the creation of Swiss Diamond® International SA. Visit https://www.swissdiamond.com/ for delicious recipes and the best nonstick cookware around.

Prize #2:  Dixie Crystals is giving one winner the Wilton Ultimate Cake Decorating Tools Set!   What better way to decorate your cakes made with Dixie Crystals sugar then to use this decorating set?  A blue and white rectangular organizer caddy has 4 see-through drawers and 2 top compartments for holding tips, plus slots on the side to hold spatulas.  Included in the caddy are 263 pieces including piping tips, a practice board, decorating bags, straight and angled spatulas, flower nails and an icing comb. There’s also a lot of handy fondant tools including a roller, cut-out sets, impression mats, modeling tools, shaping foam and a fondant smoother. It’s a cake decorators dream!

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.   Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos.

Prize #3:  Melissa’s Produce is giving one winner an Organic Family Produce Box.  This box contains 100% organic fruits and vegetables including kale, cucumbers, apples, pears, lemons, oranges, carrots, onions, celery, garlic, and so much more!  It’s easy to get in your five servings of fruits and vegetables with this fun produce box.

Joe and Sharon Hernandez founded Melissa’s Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had just three telephones and four chairs.  In a few short years the company would grew to occupy a newly renovated and expanded 280,000 square foot office and warehouse complex.  The Melissa’s brand is named after Joe and Sharon’s daughter, who takes an active role in the company.  The company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce.  Visit https://www.melissas.com to find the best fruits, vegetables, gifts, and to get tasty recipes!

Prize #4:  Nancy’s Yogurt is giving one winner a fabulous Nancy’s Yogurt tote bag full of fun items!   One winner will receive a tote bag stuffed with coupons for free Nancy’s Yogurt products, a super cute T-shirt, recipe cards, and Post-Its.  It’s everything you need to learn more about Nancy’s Yogurt.

Chuck and Sue Kesey opened Springfield Creamery in Oregon in 1960 right after they got married.  For the first decade they focused on bottling glass jugs of milk for home delivery and school lunches.  Nancy Van Brasch Hamren joined the Creamery in 1969 and shared her recipe for making yogurt.  Nancy’s became the first yogurt sold in the United States to contain live probiotics.  In 1999 Nancy’s Yogurt began distributing to all 50 states.  Today there are nearly 60 employees and Springfield Creamery makes over 100 cultured dairy and soy products.   To learn more about Nancy’s Yogurt, the products they sell, and how they make their products visit https://nancysyogurt.com/.

Prize #5:  PEEPS is giving one winner a gift card to PEEPS® & Co.  The winner can choose from a variety of delicious PEEPS® & Co candy items as well as apparel.  They even have fun gifts like throw blankets, slippers, plush bunnies, and socks.   The choice is yours!

Just Born, the company that makes PEEPS® & Co., was founded in 1923 in New York and moved to Bethlehem, Pennsylvania in 1932.  Just Born got its name when founder, Sam Born, proudly displayed in his store window an evolving line of daily-made candy, declaring them “just born”.  Today we enjoy the wonderful combination of sweet colored sugar and fluffy marshmallows that create the unforgettable taste experience of PEEPS® Brand Marshmallow Candies.  Visit https://www.marshmallowpeeps.com/ to buy PEEPS® & Co. candy, gifts, and apparel.

Prize #6:  Barlean’s is giving one winner a bottle of Seriously Delicious Omega-3, Extra Strength Ideal CBD Hemp Oil, and a bag of Super Seeds.    Seriously Delicious Omega-3 is a tasty way to add Omega-3’s to your diet without a fishy after taste.  The Extra Strength Ideal CBD Hemp Oil is made from US grown hemp, contains no artificial ingredients, has a natural mint flavor, and is gluten free, vegan, and is known to promote health and to keep people resilient to changes in their environment.  Super Seeds are a delicious way to add antioxidants and Omega-3’s to your morning oatmeal, smoothies, and yogurt.

Barlean’s believes that people can make a difference in the world through ordinary purchases. They are on a mission to make premium natural supplements and functional foods that feed the mind and body and using our profits to support outreach programs for people in need, both locally and around the world.  Visit www.barleans.com to learn more about their products, community, and where you can purchase their products.

Prize #7:  Adams Extract is giving one winner four of their amazing extracts and a set of their food colors.   The extracts include Pure Almond Extract, Pure Vanilla Extract, and Pure Lemon Extract.  The winner will also receive Adams Best Twice as Strong Vanilla which is awesome to bake with.

John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, TX.  Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla.  His wife tested it by whipping up a cake and announced, “John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born!  Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more.   To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com/default.aspx.

Prize #8:  Sprinkle Pop is giving one winner six fabulous sprinkle mixes from their Easter collection!   The sprinkle mixes include Hangin’ with my Peeps, Bewitched, Signature, Green Tea, Cottontail Confetti, and Egg Hunt.  These fun sprinkles are a great addition to any spring or Easter baked goods.

Liz Butts founded Sprinkle Pop in Texas.  Liz found that not only can she pinpoint exactly what sprinkle color combinations work best together, she can create a custom blend with the perfect textures.  She grew the business from a one-woman show operating out of the small “sprinkle room” in her house on nights and weekends then soon expanded to a dedicated warehouse space with a devoted team of sprinkle fairies in under a year. She makes delicious sprinkle mixes that are custom, vibrant and luxurious.  Over 50% of all the sprinkles are dyed in house so they are one of a kind!   Visit https://sprinklepop.shop/ to shop their sprinkles, learn how they give back to the community, and for fun recipes!

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Apple Oatmeal Muffins #AppleWeek

Sweet apple oatmeal muffins make a delicious grab & go breakfast or snack for busy weekdays (hello, meal prep!).

This post is sponsored on behalf of #AppleWeek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan’s Irish Oatmeal, Nairn’s and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Apple Oatmeal Muffins - Sweet apple oatmeal muffins make a delicious grab & go breakfast or snack for busy weekdays.

Breakfast is probably my least favorite meal of the day. I enjoy leftovers, freshly made salads and sandwiches for lunch, but breakfast? I want bagels and bacon (super healthy, I know)… but usually not for at least a few hours after I wake up.

So mornings are tough. I look for heartier breakfasts that can be made ahead and either heat up or that still feels freshly made. For me, that tends to mean one of two things – turkey bacon and avocado on a freshly toasted English muffin (I bought a toaster for my office at work so that I could make breakfast or lunch sandwiches on demand) or some sort of baked oatmeal. I’m not a fan of traditional oatmeal – it’s a texture thing – but baked oatmeal? Yum! The recipes I enjoy tend to have some sort of fresh fruit (i.e. strawberry banana oatmeal muffins and blueberry lemon baked oatmeal), are hearty enough to be satisfying, and keep me full until lunchtime.

Making a batch of oatmeal muffins or baked oatmeal and tossing individual servings into tupperware or baggies for the week is one of my secrets to making my weekday mornings go a bit smoother. It’s meal prep for breakfast, if you’re into that sort of thing.

AppleWeek - Swiss Diamond Paring Knife

Several of the ingredients used in this recipe were compliments of the #AppleWeek sponsors – brown sugar from Imperial Sugar, oats from Flahavan’s Irish Oatmeal, Envy apples, and gourmet vanilla extract from Rodelle Vanilla. I have used and enjoyed all of these products in the past and would encourage you to try them, if you haven’t already. The quality of ingredients is top notch. That being said, the most important thing is to use quality ingredients from brands you trust.

I’d also like to give a shout out to Swiss Diamond Cookware who provided a paring knife made of German steel – it was a dream to peel apples with (because my husband keeps losing my peeler!). 🙂

And Don’t Forget!

  • Be sure to enter the #AppleWeek giveaway – for several great prizes – at the Rafflecopter below. There are multiple ways to enter and multiple prizes (description of each prize is listed here) so be sure to throw your name in the ring!
  • Finally, scroll down and take a look under the recipe and check out the other #AppleWeek recipes that went live today. You can also search #AppleWeek on social media or follow the #AppleWeek Pinterest board to see all of the great recipes going live this week.

Apple Oatmeal Muffins - Sweet apple oatmeal muffins make a delicious grab & go breakfast or snack for busy weekdays.

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Apple Oatmeal Muffins

Sweet apple oatmeal muffins make a delicious grab & go breakfast or snack for busy weekdays.

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 Muffins
Author Liz

Ingredients

  • cooking spray
  • 1 egg
  • 1 egg white
  • 3/4 c. milk
  • 2/3 c. unsweetened apple sauce
  • 1/2 tsp. vanilla extract
  • 1/3 c. light brown sugar
  • 2 c old-fashioned oats
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 c. chopped, peeled fresh apples

Instructions

  1. Preheat the oven to 350. Spray a standard muffin tin with cooking spray and set aside.
  2. In a medium bowl, whisk together egg white, egg, milk, apple sauce and vanilla extract until combined. Whisk in brown sugar. Switch to a spatula or wooden spoon and stir in oats, baking powder, cinnamon and salt until combined. Gently fold or mix in chopped apples.
  3. Portion evenly into prepared muffin tin and bake for 20 minutes, until muffins are beginning to brown and a toothpick inserted into the center comes out clean.
  4. Serve hot, or, allow to cool before transferring to an airtight container. Store in the refrigerator until ready to serve. Microwave for 30 seconds until hot, before serving.

Recipe Notes

A breakfast-sized serving is 2 muffins.

This recipe was rewritten but barely adapted from Emily Bites.

Sweet apple oatmeal muffins make a delicious grab & go breakfast or snack for busy weekdays (hello, meal prep!).

Today’s Recipes:

a Rafflecopter giveaway

Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

Veggie Bagel Sandwich #FarmersMarketWeek

Crisp garden vegetables, protein-rich hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular chain. 

Veggie Bagel Sandwich: Crisp garden vegetables, protein-packed hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular bagel chain. 

Combining #FarmersMarketWeek with my August Lunch series, I’ve brought you a quick and easy sandwich that’s amazing for breakfast or lunch. It’s my version of a sandwich I like to get at a popular bagel chain in my area. (I may or may not plan meetings around lunchtime near that location.)

Now, this might seem like a simple sandwich, but it’s one that’s full of bright flavors from the fresh vegetables. It’s best when you use whatever is freshest from your garden or local farmer’s market. If you can get bakery bagels, do it, although something like Thomas’ bagels will work in a pinch. Use your ripest tomato. I like plum tomatoes because I prefer less seeds, but the key is a RIPE tomato. A little red onion, maybe a little avocado if you have it. Concerned about the lack of meat? The cream cheese and hummus (I use my homemade hummus) provide the protein and staying power to make this hearty, satisfying sandwich.

Veggie Bagel Sandwich - Veggie Bagel Sandwich - Crisp garden vegetables, protein-packed hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular bagel chain. 

Help Books n’ Cooks readers get out of a lunch rut. Leave a comment and tell us, what’s your favorite sandwich?

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Veggie Bagel Sandwich

Crisp garden vegetables, protein-rich hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular chain.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 Sandwich
Author Liz

Ingredients

  • 1 bagel of your choice (Pictured: my favorite, an everything bagel)
  • 1 oz. homemade or store-bought hummus
  • 1 oz. veggie cream cheese
  • 1 tomato sliced
  • sliced red onion
  • spinach or lettuce
  • additional veggies of your choosing: avocado alfalfa sprouts, etc.)

Instructions

  1. Slice a bagel in half and toast.
  2. Spread one half with hummus and the other with cream cheese. Stack the bottom half with tomato, red onion, lettuce, and any other veggies you'd like.

  3. Place top half of bagel on veggies and serve.

Veggie Bagel Sandwich - Crisp garden vegetables, protein-packed hummus and cream cheese, and a savory bagel come together in a make-at-home version of my favorite bagel sandwich from a popular bagel chain. 

Wednesday #FarmersMarketWeek Recipes

Thanks to Ellen at Family Around the Table for hosting!

Coconut-Raspberry Skillet Pancake for #BrunchWeek

The perfect pancake to serve a crowd, the Coconut-Raspberry Skillet Pancake is a super fluffy pancake with subtle coconut flavors and bursts of sweetness from the fresh raspberries.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

The perfect pancake to serve a crowd, the Coconut-Raspberry Skillet Pancake is a super fluffy pancake with subtle coconut flavors and bursts of sweetness from the fresh raspberries.

Happy Brunch Week! This is such a fun event that I look forward to every year. Tons of great recipes – over 150 recipes from close to 40 bloggers – and 7 fabulous sponsors, there’s something for everyone. Before I get to my first recipe of the week, I want to make sure you know about the PRIZES that our sponsors will be giving away. Yes, you read that right. 7 sponsors and 7 prizes. First, visit my post from earlier today here. This is where you’ll find out a little bit about the sponsors and detailed information and photos of the prizes they’ll be giving away. Then, you’ll want to scroll to the bottom of this post and enter to win. You have a number of chances to win, all you have to do is comment on this post or another #BrunchWeek post and follow the sponsors and bloggers on social media. Easy peasy.

The perfect pancake to serve a crowd, the Coconut-Raspberry Skillet Pancake is a super fluffy pancake with subtle coconut flavors and bursts of sweetness from the fresh raspberries.

Now that that’s out of the way, let’s talk about today’s recipe. I don’t know about you, but I generally avoid serving pancakes when entertaining. Who wants to be standing over a skillet or griddle making pancakes to order? Worse, who wants to be the last one to eat because you’re busy flipping pancakes?

Well, avoid pancakes no more. This skillet pancake is perfect for entertaining, as it makes about 8 servings and is cooked entirely in the oven. Just toss the batter in, bake, and serve. The pancake bakes up to be super light and fluffy. I loved the subtle coconut notes and bursts of brightness from the fresh raspberries and the whole wheat flour that boosts the nutritional value. But the true beauty of this recipe is that the favors and mix-ins are endless. Not a fan of coconut? Skip the coconut flakes, swap the coconut bakery emulsion for traditional vanilla extra. Any berry would work well in here, as would chocolate chips, but have fun with your bakery emulsions, extracts and mix-ins. The possibilities are endless!

The perfect pancake to serve a crowd, the Coconut-Raspberry Skillet Pancake is a super fluffy pancake with subtle coconut flavors and bursts of sweetness from the fresh raspberries.

So check out the recipe below, as well as more recipes from the Brunch Week bloggers. Don’t forget to enter to win the giveaway and to come back tomorrow for another recipe suited for your next brunch. Happy Brunch Week!

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Coconut-Raspberry Skillet Pancake

The perfect pancake to serve a crowd, the Coconut-Raspberry Skillet Pancake is a super fluffy pancake with subtle coconut flavors and bursts of sweetness from the fresh raspberries.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Liz

Ingredients

  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 4 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 tsp. granulated sugar
  • 1 c. sweetened coconut flakes toasted
  • 2 eggs
  • 2 c. milk
  • 2 tsp. LorAnn coconut bakery emulsion see below for where to purchase and substitutions
  • 1 c. fresh raspberries large ones halved, plus more for top
  • 1 Tbs. unsalted butter
  • confectioners' sugar optional

Instructions

  1. Place a 12-inch cast iron skillet on a rack in the upper third of the oven. With the skillet in the oven, preheat oven to 375F.
  2. In a medium bowl, whisk together flours, baking powder, salt, and granulated sugar. Stir in coconut flakes. Make a well in the center and whisk in eggs, milk, and bakery emulsion. Fold in 1 cup of raspberries.
  3. Take skillet from oven. Add the butter, swirling pan (or spreading melting butter with a wooden spoon) until skillet is grease. Pour in batter.
  4. Bake for 20-25 minutes, until cooked throughout and a toothpick inserted into the center comes out clean.
  5. Allow to cool for a few minutes before dusting with confectioners' sugar and topping with a few raspberries, if desired.
  6. Serve hot, topped with butter, syrup, or other choice of toppings.

Recipe Notes:

  • I used products from our sponsors – Eggland’s Best and Dixie Crystals Sugar in this recipe. I routinely use their eggs and sugars at home.
  • This recipe uses LorAnn Coconut Bakery Emulsion to give the batter a subtle coconut flavor. This is a water-based flavoring, as opposed to an alcohol-based extract. I’ve recently noticed a small variety of LorAnn Bakery Emulsions in my local Walmart store, but LorAnn’s Coconut Bakery Emulsion can also be found on Amazon (affiliate link). You can also equal parts substitute coconut extract in place of the emulsion, if you prefer.

A Books n’ Cooks Original.

The perfect pancake to serve a crowd, the Coconut-Raspberry Skillet Pancake is a super fluffy pancake with subtle coconut flavors and bursts of sweetness from the fresh raspberries.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Hazelnut Milk Punch from Culinary Adventures with Camilla
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen

BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make
Cauliflower Waffles from Caroline’s Cooking
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
Farmers Casserole from A Day in the Life on the Farm
Ham & Artichoke Strata from The Chef Next Door

Ham, Asparagus and Gruyere Quiche from The Redhead Baker
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures
Spicy Pimento Cheese Omelet from For the Love of Food

BrunchWeek Breads, Grains, and Pastries:

Bacon and Cheese Twists from Big Bear’s Wife
Caramel Apple Dutch Baby from The Bitter Side of Sweet
Carrot Cake Muffins from A Kitchen Hoor’s Adventures
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi

Coconut Cream Pie Donuts from 4 Sons ‘R’ Us

Coconut Raspberry Skillet Pancake from Books n’ Cooks (above!)
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman
Snickerdoodle Pancakes from Mildly Meandering
Toasted Coconut Granola from Cooking With Carlee

BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks
Corned Beef Hash Benedict from Sweet Beginnings
Mini Breakfast Pot Pies from Forking Up
BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee
Refrigerator Pickled Asparagus from Shockingly Delicious
BrunchWeek Desserts:
Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The#BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Baked Strawberry Banana Oatmeal Cups

Single-serving baked strawberry banana oatmeal cups are a great grab-and-go breakfast for busy weekday mornings. Pair with a yogurt and a cup of coffee and you’re good to go!

Single-serving baked strawberry banana oatmeal cups are a great grab-and-go breakfast for busy weekday mornings. Pair with a yogurt and a cup of coffee and you're good to go!

The past two weeks have not been great. Easter with my family – my parents, uncles, brothers, sweet nephews, and closest friends – was wonderful, but the weekdays? Pretty awful. Urgent tasks at work coupled with out of town visitors to escort around, coworkers out (so that other have to cover down)… it’s been chaotic and stressful. Thank goodness I have a partner in crime to commiserate with and wine, lots of wine.

Single-serving baked strawberry banana oatmeal cups are a great grab-and-go breakfast for busy weekday mornings. Pair with a yogurt and a cup of coffee and you're good to go!

Today’s post was supposed to be a quick weeknight dinner. A one pot meal that is filling and satisfying. But the recipe was flop. Well, not a flop but one that will require some tweaking to get the proportions right before I share it with you. So with a fridge still full of Easter leftovers and the remains of that one pot meal, I had to resort to plan B.

These Baked Strawberry Banana Oatmeal Cups are a recipe that I’ve made a few times before, so I knew that they’d work out (and would use up the banana browning on the counter and the strawberries approaching their end in the fridge). And because things couldn’t be easy, 5 minutes before taking these out of the oven, I received an evening call from work. Oh well. This too shall pass.

Despite the interruption, these single serving oatmeal cups – as usual – came out great. When I came back from taking my phone call, I managed a few photos and then watched my son inhale one of these guys before he was whisked off to bed. Whether these were breakfast on busy mornings or snack in the evening, these were “muffins” my family all enjoyed.

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Baked Strawberry Banana Oatmeal Cups

Single-serving baked strawberry banana oatmeal cups are a great grab-and-go breakfast for busy weekday mornings. Pair with a yogurt and a cup of coffee and you’re good to go!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Liz

Ingredients

  • cooking spray
  • 2 c. old fashioned oats
  • 1/3 c. packed light brown sugar
  • tsp. baking powder
  • ¼ tsp. salt
  • 1 egg white
  • 1 egg
  • ¾ c. skim milk
  • 1 ripe banana mashed
  • ½ tsp. vanilla extract
  • 1 c. diced fresh strawberries

Instructions

  1. Preheat oven to 350F. Lightly spray a muffin pan with cooking spray and set aside.
  2. In a medium bowl, mix oats, sugar, baking powder, and salt until combine. In a separate bowl, whisk together egg white, egg, vanilla, milk, mashed banana and vanilla extract. Mix wet and dry ingredients. Fold in strawberries.
  3. Portion into prepared muffin tin. Muffin cups will be filled almost to the top.
  4. Bake for 20-25 minutes until oatmeal cup is set and lightly golden.
  5. Remove from oven. Serve immediately or store, covered in the fridge. Microwave for 30-45 seconds just before serving.

Recipe Notes:

  • I’ve made this using both old-fashioned oats and quick cooking oats. Both work well. I noticed no difference in cooking times or texture.

Adapted from Emily Bites.

Single-serving baked strawberry banana oatmeal cups are a great grab-and-go breakfast for busy weekday mornings. Pair with a yogurt and a cup of coffee and you're good to go!