Category: Vegetarian

Granola Bars

On Sunday afternoons I often make a big batch of granola bars. They’re awesome for an easy lunchbox addition, breakfast (round it out with some Greek yogurt or a hard boiled egg and fruit!), or on the go snacking. One of Max’s teachers (Hi Mrs. Rubbina!) asked for the recipe, and I (finally!) got around to writing down the ingredients and typing it up!

These bars are customizable, so you can make a new variety with whatever you have on hand! For the dry mix-ins and sweet mix-ins, I recommend setting a measuring cup on the counter and just dumping in a bit of this and that until it’s full. Get creative!

Ideas for the dry mix-ins include: sliced almonds, unsalted sunflower seeds, unsalted pepitas, chopped peanuts, chia seeds (but don’t use more than a tablespoon or so), ground flax seeds, etc.

Ideas for sweet mix-ins include: raisins, dried cranberries, coconut, mini-chocolate chips, chopped dates, etc.

Max’s classroom is nut free and dairy free, so I usually leave out nuts and mini-chocolate chips. If nuts or dairy aren’t an issue, however, they sure do taste delicious! (Side note: if you’re using mini-chocolate chips, I recommend not using a full half cup or it will be way too chocolate-y. Maybe 1/4 cup chocolate chips and 1/4 cup something else.)

The recipe calls for chickpea flour which is a great source of protein (21 g per cup!). You can find chickpea flour with specialty flours at most regular grocery stores or at an Indian grocery store (often labeled “Besan” — Indian grocery stores are a great source for inexpensive bags of items that are usually marked up “specialty” products at the regular grocery store!). If you don’t have chickpea flour, whole wheat flour is fine, too.

Note that the quinoa should already be cooked before mixing it in! If you don’t think to make it ahead of time, get it going before you start gathering other ingredients (just follow the cooking directions on the package) and it will be almost done by the time you get everything else combined. The quionoa doesn’t have to be completely cooled, but do let it sit for a few minutes so you don’t inadvertently scramble the eggs when you whisk it in to the bowl of wet ingredients.

Allow the bars to cool completely so they don’t crumble, and store in the fridge. Enjoy!

Granola Bars
Yields 24
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 2 cups oatmeal
  2. 1 cup chickpea flour (or whole wheat flour)
  3. 1 1/2 teaspoons cinnamon
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. ~1 cup TOTAL dry mix-ins (i.e., seeds, nuts, etc.)
  7. ~1/2 cup TOTAL sweet mix-ins (i.e., raisins, dried cranberries, coconut, etc.)
  8. 2 eggs
  9. 3/4 cup unsweetened applesauce
  10. 1/3 cup brown sugar
  11. 2 cups quinoa (cooked and cooled)
Instructions
  1. Preheat the oven to 375 degrees and spray a 9x13 baking dish with non-stick spray.
  2. In a large bowl combine the oatmeal, chickpea flour (or whole wheat flour), cinnamon, baking soda, salt, dry mix-ins, and sweet mix-ins.
  3. In a small bowl, whisk together eggs, applesauce, brown sugar, and cooked quinoa.
  4. Stir the wet ingredients in to the dry ingredients and spread the mixture in the prepared pan.
  5. Bake about 25 minutes or until brown around the edges.
  6. Cool completely before cutting in to squares. Store in the refrigerator.
Semi-Vegetarian http://www.semi-vegetarian.com/
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Freezer Breakfast Sandwiches

Freezer Breakfast Sandwiches via Semi-Vegetarian.com

Skip the drive-thru or pre-made breakfast sandwiches from a box and make your own! After about 20 minutes of hands-on time you’ll have six hearty, healthy grab-n-go breakfasts waiting in your freezer.

I’ve been making freezer breakfast sandwiches for a few months now, and my husband and I have loved having a filling and delicious breakfast option on busy mornings when a bowl of cold cereal or toast would be the norm.

These breakfast sandwiches are completely customizable! Try different types of cheese (cheddar or pepperjack are my favorites), and change up the egg filling based on your preferences or what you have on hand. You can use most any vegetable you’d find in an omelette, or even add diced ham or crumbled (pre-cooked) sausage or bacon if you prefer meat. As long as you keep the mix-ins to a total of two cups, you’re good to go. (Of course, you can always just have a plain egg layer, too!)

Here’s a quick step-by-step picture tutorial (full recipe below!):

 

Crack nine eggs in a mixing bowl.

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Add two cups of diced mix-ins (I used one cup of spinach and one cup of mushrooms in this batch) and a few cranks of black pepper. 

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Pour in to a greased 9 x 13 baking dish and bake at 350 for 20 minutes or until the center is set. FYI- the toppings tend to float. It’s not quite as veggie-dense as it appears in this photo.

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Place six opened english muffins on a baking sheet and toast under the broiler.

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Allow the egg mixture to cool for a few minutes, then cut circles out using the rim of a drinking glass or a biscuit cutter. Place the egg patties on the bottom half of each english muffin.

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You’ll probably have lots of random “edges” left in the egg pan. Cut up the pieces and add a second layer of egg.

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Top each egg patty with a slice of cheese, and fold the corners in so everything stays mostly contained within the english muffin.

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Place the tops on all the sandwiches.

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Wraps the sandwiches individually in plastic wrap (keep it as tight as possible to keep air out), then place the wrapped sandwiches in a gallon ziplock bag and freeze! When you’re ready to eat the sandwich, remove it from the plastic, wrap in a paper towel, and microwave for two minutes or until the center is hot. (Don’t thaw ahead of time or the muffin will get soggy) If needed, you can wrap the hot breakfast sandwich in foil and take it with you!

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Freezer Breakfast Sandwiches
Serves 6
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 6 whole wheat english muffins
  2. 6 slices of cheese (cheddar, pepperjack, etc.)
  3. 9 eggs
  4. 2 cups diced mix-ins (examples: spinach, mushrooms, bell peppers, tomatoes, diced ham, etc.)
  5. Black pepper to taste
Instructions
  1. Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick spray
  2. Beat nine eggs in a mixing bowl and add the mix-ins
  3. Pour the mixture in to the prepared baking dish and bake for 20 minutes or until the center is set
  4. Open the english muffins, place them on a baking sheet, and toast under the broiler
  5. After the eggs have cooled a bit, use the rim of a drinking glass or a biscuit cutter to cut out six circles. Place the egg patties on the bottom half of each english muffin.
  6. Cut up the remaining bits of egg and arrange them as a second layer on each sandwich.
  7. Top each sandwich with a slice of cheese. Fold the corners in so the fillings will stay mostly within the edges of the english muffin.
  8. Place the top half of the english muffin on all the sandwiches.
  9. Wrap each sandwich tightly in plastic wrap and place all the sandwiches in a gallon sized ziplock bag before freezing.
When you're ready to eat a sandwich
  1. Remove the sandwich from the plastic wrap and wrap it in a paper towel
  2. Microwave for two minutes or until the center is warm
Semi-Vegetarian http://www.semi-vegetarian.com/
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