Easy Oats Breakfast

Hot Oatmeal with soy milk.

Cold oat cereal with soymilk.

This makes a super easy and healthy breakfast.

Ingredients

1 large container

1 measuring cup to keep in container.  1/2 cup is a serving size.

1 container of old fashioned oats.

1 package of raisins or cranberries

1 package of chopped walnuts or almonds

Directions

Open up your packages.

Pour some oats into your container.

Then sprinkle in some raisins,

Then sprinke in some walnuts.

Repeat until the container is almost full.

Cover and shake to mix.

Put in your measuring scoop.

Now you are all ready for breakfast!

This is usually what I have for breakfast in various forms.  

You can eat it cold.

You can it it hot.  

You can just add water.  I like to add soy milk.

You can add fresh fruit.

I like to add 1/2 scoop vanilla soy protein powder for extra protein.

You can switch the nuts and use a different kind other than walnut such as almond.

You can switch the raisins and use cranberries.

The best part is that you make it ahead of time and all you have to do is scoop it out of the container instead of mixing it everyday.

Cranberry Almond Muffins

I took a recipe that my mom gave me and turned it into a vegan, gluten free, processed sugar free, saturated fat free recipe that you can substitute all different things for when you make it.  Just for fun I'm going to show you the original recipe.  I'm also going to post different versions of the recipe that I make.  This is at least the fourth time I've made this recipe and this one is the best so far.

Common substitutes I use: 
Egg -3 TBSP tofu
vegetable oil-mashed banana, pumpkin, applesauce
brown sugar/white sugar-3/4 cup honey or agave nectar, brown rice syrup, maple syrup

 Magic Muffin Recipe

6 T. tofu - mashed
3/4 cup applesauce
1/4 cup rice milk

2 tsp. vanilla

2 cups gluten free flour- I used 1/2 oat and 1/2 Bob's Red Mill All Purpose Gluten Free Flour Mix

¾ c. honey or agave nectar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded zucchini

1 cup mashed cooked pumpkin

1/2 cup coconut

1/2 cup dried cranberries

¾ cup sliced almonds

1.       Heat oven to 350 degrees F.

2.       In large bowl mix wet ingredients.  Stir in dry ingredients.  Divide batter, filling each muffin cup ¾  full.

3.       Bake 16-20 minutes or until toothpick inserted in center comes out clean. 

4.       Cool 5 minutes remove from pan.

Original recipe from a Gold Medal unbleached flour bag- 

Glorious Morning Muffins

2 eggs

¾ cup vegetable oil

¼ cup milk

2 tsp. vanilla

2 cups unbleached flour

1 cup packed brown sugar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded carrots

 1 cup shredded peeled apple

1/2 cup coconut

½ cup raisins

¾ cup sliced almonds