Cake Batter Oats

Blogging these days feels like an accomplishment. Between two jobs, five days of class, and four days of volunteering, my life is a little crazy right now.

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I will say I am actually enjoying [?!?!] my counseling class, and I have this food procurement class where I get to cook, bake, and learn knife skills in the lab. This semester is rough but at least it has some balance.

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You know what else has balance? These oats. Healthy, fibrous oatmeal with cake batter flavor and sprinkles. If that’s not enough to get you out of bed in the morning, I don’t know what is.

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So whether it’s your birthday or the morning before a huge exam, treat yo self.

Cake Batter Overnight Oats

1/3 c oats
1/3 c soymilk
1/3 c plain Greek yogurt
2 tbsp white cake mix
1 tbsp cheesecake pudding mix
Sprinkles, strawberries, and banana slices

1. At night, combine the oats, soy milk, and yogurt. Cover and refrigerate over night.
2. The next morning, warm for 60-90seconds, then stir in the remaining toppings.


Two Ingredient Cookies


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I have died and gone to grad school hell.

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Just kidding. Kind of. Basically, I am living in a world of paper writing, presentations, and the occasional One Tree Hill episodes while I ice my back, which is pretty mad that I have had little time for the gym and lots of time sitting in 3 hour classes listening to presentations.

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To get you out of the finals rut, here is a delicious and healthy treat. But really. These are delicious. They are quick and easy and so healthy. I would’ve added chocolate chips but 1) I was on the FODMAP diet when I made these and 2) I didn’t have any chocolate chips. Because if I keep chocolate around… let’s just say it’s not around for long.

Two Ingredient Cookies
Recipe from The Burlap Bag

1 ripe banana
3/4 c old-fashioned oats
Optional: pinch of cinnamon and of course fix-ins like chocolate chips or nuts.

1. Mash the banana inside the peel, then remove it from the peel and put into a bowl.
2. Add the oats (the original recipe called for 1/2 c but I used 3/4 because with only 1/2 the batter still looked a little gooey) and mash/stir to combine. Stir in cinnamon.
3. Bake at 350°F for 12-15 minutes.
4. Eat your heart out because these are ridiculously healthy and good for you.

Low-Calorie Whole Grain Strawberry Muffins

I took a Myers-Briggs test a couple of days ago.

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Have you ever taken one of those? They are pretty fascinating. So, it’s for my Management Nutrition class. We evaluated ourselves in relation to what we thought we were as the words were described to us by the instructor. Then, we ‘graded’ our actual Myers-Briggs test that we filled out.

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I thought I was ISFJ – Introvert. Sensing. Feeling. Judging. And before I continue, judging means ‘organized and structured’ rather than what you’re thinking. Just to clarify. Promise – judge free zone here.

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Turns out I am ESFJ. Essentially the same, except Extrovert. I’m okay with that. And honestly, the more we learned, the more I realized that’s right. Introverts become energized or ‘refilled’ by alone time. Extroverts become pumped up by being around people. You put me in a room by myself – I will fall asleep. Myers-Briggs, how are you so right? So weird, but so right. Like it knows us.

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You should do one. You should also make these muffins. These muffins are DELICIOUS. And only have about 115 calories per serving! Maybe 120… definitely less than 150 calories. Depending on if you use all the batter or take a couple spoonfuls to taste-test. But this was using a nutrition calculator [I think I got about 117 calories each] and making 6 muffins. So, if you make 7 muffins, they would be even fewer calories!

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Strawberry Oat Muffins
Adapted slightly from Simmworks Family
Makes 6 muffins

1 1/4 c old-fashioned rolled oats
2 tbsp sugar + extra for sprinkling
3/4 tsp baking powder
1/4 tsp baking soda
1/2 c plain low-fat Greek yogurt
1 egg
1 c strawberries, diced
Juice of 1/2 clementine

1. Preheat oven to 400°F.
2. Combine oats, sugar, baking power, and baking soda in a food processor. Process until finely grounded.
3. Combine yogurt, eggs, strawberries, clementine juice, and oat mixture in a bowl until well combined.
4. Scoop muffin batter into a greased muffin tin, sprinkle sugar on top, and bake for 10-12 minutes, or until a toothpick comes out clean.

Carrot Cake Granola

This is another one of those “breakfast meets dessert” recipes.

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Have you heard about the research saying that if you eat your dessert for breakfast you’re more likely to lose weight? I think the reasoning is that if you eat something with high calories in the beginning of the day, you’re more likely to burn them off versus if you eat it after dinner or right before bed.

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I’m just helping test that research with all these pancake and desserty breakfast recipes.

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This, my friends, is carrot cake granola. Can we brainstorm about more desserty breakfasts? Tiramisu pancakes is on the horizon. And s’mores granola. I’ve had that one stowed away in my recipe brain for a while.

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This granola is really good on top of whipped Greek yogurt. You just take Greek yogurt, add some vanilla and powdered sugar and a little gelatin, and whip it up with a mixer. It’s super fluffy and delicious but totally [semi] healthy.

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I’m just trying to be a good dietitian here, for ya. You know, making sure you get your breakfast in so there are no feelings is deprivation, but giving the sweet stuff to you early so you can burn it all off for swimsuit season.

Carrot Cake Granola

2 c oats
1 apple, chopped
1 c walnuts, chopped
1/3 c carrots, shredded
1/4 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 c honey
2 tbsp olive oil
1 tsp vanilla

1. Combine oats, apple, walnuts, ginger, cinnamon and nutmeg in a large bowl.
2. Combine honey, olive oil and vanilla and then pour over oat mixture.
3. Stir well until completely combined.
4. Bake at 350°F for 30 minutes.

Cinnamon Spice Oatmeal Buttermilk Pancakes

I have been sick for days.

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And not a big sick, just a cold. Which doesn’t sound like much except for the fact that I haven’t been able to BREATHE for the last four days and my eyes water so it looks like I’m crying all.the.time (which might have been a true statement during Grey’s Anatomy… anyone?? Uh, what?!).

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But you know what helps when you’re sick? Pancakes. Well, comfort food in general. Insert: mac & cheese, hot tea, and… pancakes. Duh.

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And, in trying to make my own recipe book, I created this recipe myself, thankyouverymuch. It was hearty and dense and completely rewarding. Maybe buttermilk has magical healing powers, too?

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Cinnamon Spice Oatmeal Buttermilk Pancakes

1 c flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tbsp sugar

1/4 c oats

1/2 tsp cinnamon

1/2 tsp nutmeg

Pinch of cardamom

1 egg

1/2 + 1/3 c buttermilk

1 tsp vanilla

Toppings: syrup, blackberries, bananas

1. Combine flour, baking soda and powder, sugar, spices and oats in a bowl.

2. Combine egg, buttermilk and vanilla in a separate bowl. Add into flour bowl.

3. Cook pancakes on medium heat in a saucepan, and flip when bubbles start to form.

4. Top with fruit and syrup.