Blueberry Oat Muffins

Blueberry Oat Muffins

Blueberry Oat Muffins

In my quest to eat healthier I’ve temporarily given up so many sweet foods that I love (read: chocolate cake). While muffins weren’t among my sacrifices, I’ve found myself craving a healthy, slightly sweet muffin that I could grab for breakfast or quick snack without feeling guilty about overloading on sugar and fat.

These delicious blueberry oat muffins definitely fit the bill. Not too sweet or too dry, these muffins really are just right. They taste healthy, which was important for the mental guilt factor, but not in a cardboard way. They’re a bit on the dryer side but not at all crumbly, and have a nice crunch from pecans that had been folded in the batter.

Each muffin contains 184 calories with 5 grams protein and 3 grams dietary fiber (see below for complete nutrition breakdown), making them a smart choice for a filling treat. Plus, the muffins are chock full of antioxidants!

Blueberry Oat Muffins

Blueberry Oat Muffins

Here’s the recipe:

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Maple-Cinnamon Oatmeal with Blueberries

Maple-Cinnamon Steel Cut Oatmeal

Maple-Cinnamon Steel Cut Oatmeal with Blueberries

I’m not much of a breakfast person, probably because I’m not a morning person. I never have time to make myself pancakes, French toast or even simple scrambled eggs as I scurry out the door. In the summer I often grab a yogurt or granola bar to eat on-the-go, but in the winter I prefer a heartier breakfast, like this maple-cinnamon oatmeal made from steel cut oats, also known as Irish oats.

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You must be thinking: steel cut oats, has she lost her mind? In case you’re not familiar with steel cut oats, they’re whole oat kernels that have been cut into small pieces by a “steel.” These oats are a great source of protein and fiber, and are known for helping improve cholesterol. However, they also take a relatively long time to cook (about a half hour), but I find the slightly nutty flavor and chewy texture worth the extra effort once or twice a week.

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The trick is to make this oatmeal recipe in a big batch on the weekend or at night and it will last for four days. All you have to do is mix a cup of the cooked oats with a smidge of water and a half cup of frozen blueberries and microwave for 2 minutes, stirring once or twice. Quick and easy for a busy morning with very little cleanup.

Maple-Cinnamon Oatmeal with Blueberries

Maple-Cinnamon Oatmeal with Blueberries

Here’s the recipe:

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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Oatmeal. Check. Yogurt. Check.

Sounds pretty healthy, right? There’s something about putting the word “oatmeal” in front of “cookie” that makes me think I’m getting a healthy treat. Sort of like how “apple pie” sounds healthier than “chocolate mousse pie.” While I won’t go so far as to call these oatmeal chocolate chip cookies healthy, they are darn tasty with a phenomenal texture and have less fat than traditional recipes.

The key is to use nonfat Greek yogurt in place of some of the butter. This tenderizes the cookies and adds a very subtle tang. But be sure to use Greek yogurt which is thicker than regular yogurt.

Oatmeal Chocolate Chip Cookies: cream butter and sugars Oatmeal Chocolate Chip Cookies: add eggs and yogurt Oatmeal Chocolate Chip Cookies: cookie batter

This recipe makes five dozen cookies that are best eaten the same day or frozen. In fact, I really like them just out of the freezer – cold, chewy and oddly refreshing.

The best part: you can eat oatmeal chocolate chip cookies for breakfast! Okay, maybe that’s just me but they are that good.

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