Crazy Creamy Oat Bran

A few years ago, I would have never considered myself an oatmeal person. I wasn’t a fan at.all. My mom always makes them with water which makes them a little sticker and a bit flatter than making them with milk. Now that I like oats, this is okay, but I definitely still love a creamy texture and I’m all about volume. 

I recently discovered oat bran as a breakfast alternative to oatmeal and I am smitten. Not only is it a perfect breakfast because of the slow digesting carbs and a ton of fiber, it’s pretty versatile like oatmeal and is definitely fluffy.

If you haven’t noticed, I’m also a fan of throwing all my foods together in a bowl or on a plate. I don’t know why–I just love everything mixed. So, I’ve been making this breakfast every day for the last two weeks now. It incorporates the carbohydrate (oat bran) with the protein (eggs) and a vegetable (zucchini/pumpkin), a bit of fat (peanut butter) and some dairy (cottage cheese). All the layers of the food pyramid right there (essentially). 


Crazy Creamy Oat Bran:

You’ll Need:

1 cup water
1/3 cup oat bran
1/3 of a small zucchini peeled and shredded
1 tbsp. pumpkin puree
2 egg whites 
Cinnamon and pumpkin pie spice 
1 tbsp. cottage cheese 
1 tbsp. PB2/regular peanut butter/almond butter

To Make: 
Add water, sprinkle of cinnamon and a sprinkle of pumpkin pie spice to a small pot and boil over medium heat.

Add oat bran and stir until no clumps remain. Add in zucchini and pumpkin and stir to incorporate. 

Stir every few seconds while the mixture cooks.
When the whole thing begins to boil and there is no visible water, stir while pouring in the egg whites. Continue stirring while the egg tries to set and until there is no visible raw egg. 

Cook for another 2-3 minutes, stirring often. 

Remove from heat and stir in cottage cheese. 

Pour into a bowl and top with peanut butter and extra cinnamon if desired. 


Morning Glory Pancakes

Let me begin by saying, yes, you are in the right place. A new computer means all my programs aren’t currently installed which means a new header is takin’ some time. 

I woke up ravenous this morning and quickly came to the conclusion that pancakes were the only thing that would satisfy my growling stomach. I quickly assessed the food situation and decided to spice up my normal banana/egg pancakes with a little somethin’ extra. I was a little nervous to see how they turned out but they.were.perfect.

I feel like I’m being a copy cat by naming these pancakes Morning Glory Pancakes but is it me, or does every breakfast item with carrots become “Morning Glory”? I think so. I feel like I’ve definitely had different morning glory pancakes/muffins/waffles all including carrots. 

In not being sure what these would taste like, I took a terrible phone picture but I guess it’s better than nothing (maybe not actually…)


You Need:

1 ripe banana

Somewhere around 1/8 a cup of oats (less than a 1/4 cup..I just sprinkled)

1 egg plus 1 egg white

Half a carrot, shredded

Small handful raisins

1/2 tsp. cinnamon (more if you desire)

Sprinkle baking powder (I didn’t measure this. literally just sprinkled)

Drop of vanilla extract

1 tsp. coconut oil 

To Top:


Almond/Peanut Butter

To Make:

Mash up banana in a bowl, then add all other ingredients except for coconut oil. *The oats should give the batter more of a pancake-like consistency. You may need more or less depending on the size of your banana. I think it helps to skip measurements and just eye ball on this one.

Melt coconut oil in a pan over medium/medium low heat. When hot, place large spoonfuls of batter into the pan. Cook for about 4 minutes or until the edges begin to turn brown and bubbles form all over the pancake then flip and cook for another 3-4. 

Top with a drizzle of honey or dollop of nut butter (or both!) and dig in!