When we visited our awesome uncle (who is also a fishing charter captain) a few weeks ago, he made us this delicious granola. It was so yummy and easy we just had to share it on the blog. The best part about this granola is that you can adapt the recipe depending on what you have in your pantry. Very few of the ingredients have actual measurements, so feel free to get creative and make the granola especially suited to your tastes. Enjoy, and don’t forget to check out the corresponding recipe video!
6 oz. coconut oil
3 cups (give or take) of oats
A handful of raisins or dried cranberries
A few scoops of mixed nuts such as almonds, walnuts, cashews, or peanuts
Flaxseed, sunflower seeds, or any other desired extras
Liberal drizzle of honey
A good splash of Maine (or Vermont) maple syrup
Pre-heat oven to 300 degrees
Melt the coconut oil in the microwave in 15 sec. intervals until liquefied.
Pour the coconut oil on a baking sheet and tilt the pan to distribute it evenly.
Dump approximately three cups of oats on top of the coconut oil and spread them consistently across the baking sheet
Sprinkle nuts, dried fruit, seeds, and any other extra add-inns on top of the oats
Drizzle a good amount of honey in a crisscross pattern over the oat mixture
Pour a substantial quantity of pure maple syrup over the honey
Pop the granola into the oven for 15 minutes
Remove from oven and stir until all of the ingredients are thoroughly combined
Cook for another 15-25 minutes or until golden in color
Scrape the hot granola onto a large sheet of parchment paper on the countertop
Press the granola down so that it will harden into glorious clusters
Allow the granola to cool for at least 20 minutes before devouring, but we don’t blame you if you can’t wait that long…the smell is simply irresistible.
Light buttery cake, bursting with sweet juicy berries…and topped with creamy homemade whipped cream.
I think that healthyish desserts are the best. They satisfy your dessert cravings but do so without a terrible sugar crash or stomachache. That’s always a bonus! 🙂 As a runner, I find that eating better foods will make you feel better and allow you to preform better. When it comes to indulging in treats, I prefer to do so with healthyish treats like this cake. I will say, this makes an excellent breakfast. Although this cake contains butter and sugar, it’s all about moderation. If you are trying to watch your refined sugar intake, replace the brown sugar with honey or another less refined sweetener.
The story behind this recipe:
This recipe came to be one a lazy summer afternoon in Maine when I decided to bake something delicious. Combining three recipes into one, The Berry Cobbler Skillet Cake was born. It has since become a Werner Family staple.
Ingredients: ¾ cup cornmeal 1 cup all-purpose flour 2 tsp baking powder ½ cup brown sugar 2 eggs ½ milk or heavy cream 1/8 cup honey 6 tablespoons melted butter 1 tablespoon butter (to grease skillet) 1 ½ cup fresh or frozen berries A pinch of course sugar for sprinkling on top
Instructions: Pre-heat oven to 350 degrees. Combine dry ingredients in one bowl and wet ingredients in another bowl. Mix each bowl separately then combine everything together in one large bowl. With one tablespoon of butter, grease the cast iron skillet. Pour in half the batter. Press half of the berries into the batter in the skillet. Dump in the rest of the batter and press in the rest of the berries. If desired, sprinkle on some course sugar. Pop in the oven for 45-50 minutes or until a knife comes out clean. Let cool for a few minutes then top with whipped cream and enjoy!
Homemade Whipped Cream Nothing will ever compare with fresh homemade whipped cream. This stuff is so easy to make, and it’s loads healthier than the junk from the can or tub.
Ingredients: 1 cup heavy whipping cream or heavy cream 2 tablespoons powdered sugar (more or less to desired sweetness) ½ tsp vanilla extract Instructions: For optimal whipping, chill bowl the bowl that you will be using in the freezer for 20 min. Use an electric mixer or a kitchen aid stand mixer. (If you don’t have either, vigorously whisk the cream until it forms stiff peaks; this will take a while.) Pour all ingredients into the bowl of stand mixer with whisk attachment. Whisk on high for approximately one minute, or until cream forms stiff peaks. (It will look nice and fluffy.)
Hey friends, I can’t believe that it was last Good Friday when I started Heavenly Tastes! To celebrate I decided to re-post our first recipe ever. I hope you enjoy these Hot Cross Buns as you celebrate the death and Resurrection of our Lord Jesus Christ. Easter Blessings,
Happy Good Friday!!! We are making Hot Cross Buns today. Do you know why we make Hot Cross Buns on Good Friday? Well, it’s because of the cross on the bun. You may be wondering what does the cross have to do with today? Did you know that Good Friday is the day that Jesus died on the cross for us because we are sinners! The crosses on the buns remind us that Jesus died today. So let’s make some Hot Cross Buns.
I am using The Pioneer Woman, Ree Drummond’s, Hot Cross Bun recipe. This is the link to it https://thepioneerwoman.com/cooking/hot-cross-buns/ I will share my adaption of her recipe below. I absolutely love Ree; She is so sweet and her food is to. She was the person who got me hooked on cooking.
It is hard to beat the warm smell of oat clusters toasting to golden perfection. The smell will fill your kitchen but the mess won’t, these granola bars have only a few ingredients and don’t require much clean up. Perfect for snack anytime and anywhere, these granola bars can also be made as granola depending on what you’re craving. Whip up a batch today for a healthy treat.
3 cups old-fashioned rolled oats
1/3 cup brown sugar (or honey)
1/3 cup butter (or coconut oil)
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon wheat bran, flax seed, or chia seeds (optional)
Pre-heat oven to 350 degrees
2. Mash the two bananas as smoothly as possible with a teaspoon of vanilla
3. In a separate bowl combine oats, cinnamon, salt, and any optional add-inns such as wheat bran or flax seed.
4. On the stovetop, melt the butter in a pot then add the sugar to the pot and cook on medium heat until you see the first bubble
5. Add in the mashed banana mixture and continue to cook, stirring often until it begins to bubble again.
6. Remove from heat and quickly dump in the oat mixture. Mix until thoroughly combined. Spread mixture on a greased or parchment lined 9×14 inch glass baking dish (or for granola use a baking sheet.)
7. Bake at 350 degrees for 25-30 minutes or until edges begin to turn a slight golden color. Let the granola cool for at least 20 minutes, then cut into bars or break into clusters.
Buttery, lightly sweetened oatmeal cookies… filled with melty dark chocolate and crunchy Cheerios cereal. Perfect for breakfast & snacking.
I tell you, we have some serious banana problems in the Werner house…
Like last Sunday we bought 10 bunches, and they are gone, GONE! I seriously wonder if the lady checking us out thought we had gone bananas 🙂 . We don’t even have a super large family, it’s just the six of us. But, as you know us runners love our bananas. I think throwing bananas into cookies is pretty genius… I got the idea from Half Baked Harvest’sSuper Healthy Breakfast (or anytime) Cookies. Which I adapted this recipe from.
The Inspiration Behind These Cookies:
Most runners skip out the door early in the morning without eating anything at all. They go from fasting all night long, right into a run or workout without proper fuel. In a effort to solve this problem for runners, I created these cookies. These cookies make a wonderful pre-run breakfast (or snack), because they can be prepped ahead of time and enjoyed on the go. No more running & hunger pangs! I know everyone is different and what works for some folks won’t do for others. Experiment with what works for you!
Start off by mashing 3 bananas in a medium bowl.
Tip: Blackened bananas have a better flavor, but fairly ripe (yellow) ones will do.
Melt 5 tablespoons of butter in the microwave.
Tip: Grass fed butter is a good idea to help nourish you body with healthy fats.
I finally convinced my mom it was worth the extra $$$ !
Add it into the bowl with the bananas. It has a very deep yellow color!
Drizzle in 3 tablespoons honey… 2 teaspoons of vanilla extract, and 2 tablespoons apple sauce.
Whisk in 1 large egg.
My secret ingredient… 2 cups Cheerios cereal.
Tip: I used a special oat cinnamon cheerio cereal mix, but you can use any healthyish cereal you have on hand.
Add the 1 1/2 cups oats, 1 1/2 cup whole wheat flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, and 1/4 teaspoon salt in a large bowl.
Dump the cheerios into the dry ingredients.
Give it a stir…
Pour in the banana mixture into the dry ingredients.
Mix it real well… and then stir in the 1 cup chocolate chips.
Scoop 2-3 Tablespoon sized balls of dough onto a parchment paper lined baking sheet. Bake at 350 degrees for 12 min. Let cool and enjoy!
100% suitable for your Pre- run breakfast…
3 large bananas, mashed
5 tablespoons melted butter
3 tablespoons honey
2 teaspoons vanilla extract
2 tablespoons unsweetened applesauce or milk
1 1/2 cups whole wheat flour
1 1/2 cups old fashioned oats
2 cups healthyish cereal, I used Cinnamon Oat Cheerios
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup dark chocolate chips or other mix in
Heat oven to 350 degrees. Mash the bananas in a medium bowl. Melt the butter in microwave, then stir it into the banana mixture. Add in the honey, applesauce, vanilla, and egg. Whisk until combined. Set aside.
In a separate large bowl, whisk the remaining dry ingredients: flour, oats, baking soda, salt and cinnamon. Stir in the cereal.
Combine the wet and dry ingredients, and mix well. Finally mix in your chocolate chips or other add-ins. Scoop or roll into 2-3 tablespoon sized balls and bake on a parchment lined baking sheet for 12 min, let cool and enjoy!
Bananas should be very ripe, the browner the better
Mashed Bananas could possibly be substituted with pumpkin puree, or mashed, cooked sweet potato. (I have not experimented with this at all, if you do, let me know how it goes.)
Grass Feed butter is highly suggested for its health benefits, or if you can have coconut oil, that should work well too.
Unsweetened applesauce can be substituted with milk.
Chocolate chips can be replaced with chopped nuts, dried fruit, seeds or any dryer add-in, (berries & most fruit would be too wet). I Highly suggest the chocolate, its a game changer. So, don’t leave it out!
Any cereal you have on hand will work.
Enjoy on the same day as you bake them, (if you like the crunchy cereal taste), as the cereal will lose its crunch after siting for a while.
These cookies hold their shape well, so make sure you flatten them out if you want flat cookies.
A word of warning, due to the high levels of fiber in these cookies, they may cause some ” digestive distress” if you eat a lot of them. Don’t say I didn’t warn you.
Cut the bananas into thin slices, about ½ inch in thickness. Arrange the banana slices on a baking sheet and pop into freezer for at least 3 hours.
When the bananas are frozen, make the peanut butter and chocolate mixtures.
Melt the 1/3 cup of coconut oil in the microwave. Add the cocoa powder and the honey. Whisk until thoroughly combined.
Melt the 1/8 cup of coconut oil in a separate container in the microwave. Add in the peanut butter and microwave for another 30 seconds. Mix in the honey, vanilla and the cinnamon. Stir until well combined.
Take the bananas out of the freezer. Using a fork, dip them in the peanut butter mixture, then arrange on a baking sheet and return to the freezer. Once the peanut butter has frozen to the bananas, about 30 minutes, you can take the bananas out and dunk them in a layer of chocolate.
Feel free to get creative dipping the bananas. You can do all peanut butter, all chocolate, half dipped, or whatever suits your fancy. Just remember, if you are doing a double layer (like peanut butter with chocolate over it) then you should freeze the bananas in between each dipping. Have fun!
Store your banana treats in the freezer for a delectable snack anytime of the day. Just remember, they won’t last long in a house full of hungry siblings!
Happy Valentines Eve! I think that you are going to absolutely LOVE these waffles/pancakes! I mean healthy, pink, and chocolatey…can it get better?
Personally, Valentine’s Day is not a super exciting holiday for me, I mean, I enjoy chocolate treats & naturally pink foods and all but the whole “love” part is not my thing. I like to focus on family, friends, and God’s love for us.
“Greater love has no one than this, than to lay down one’s life for his friends.” John 15:13 NKJV
God’s love for us sinners is the greatest love we will ever experience in this fallen world. His love is so great that he laid down his life for us so that we may enjoy eternity with him in Heaven. I think that John 3:16 sums this up very well:
“For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life.”
John 3:16 NKJV
4 small beets (see note*)
2 cups Greek yogurt
4 cups old fashioned oats
2 cups whole wheat flour
1/4 cup cocoa powder
4 teaspoons baking powder
4 tablespoons ground flaxseeds
1/2 teaspoon salt
2 cups milk (2 3/4 cup for pancakes)
4 tablespoons honey
2 teaspoons vanilla extract
6 tablespoons melted butter
Chocolate chips to taste (I used 1 cup for half the batter)
Heat a large seasoned/greased cast iron skillet over low heat. Or preheat your waffle iron. Pulse the oats until finely ground in a food processer. Add into a large bowl with the whole wheat flour, cocoa powder, baking powder, salt, and ground flaxseeds. Blend the beets with the yogurt in a blender or food processer. Add the beet mixture to a small bowl along with the eggs, melted butter, milk, honey and vanilla. Whisk until smooth. Add beet mixture to the oat/flour mixture. Stir until combined. Mix in the chocolate chips if you like. Scoop 1/3 cup of the batter into pan/iron. Cook until outside is crisp, but not blackened, about 2-3 min more or less depending on the size of your waffle/pancake. Just do whatever size and shape your heart desires…get it 🙂 !
Amount: About 40, 3-inch waffles or 20, 6- inch ones. This is a large batch, so feel free to half it if you have a small family. Tip: Make the whole batch and freeze the leftovers.
Beets: I experimented with both raw, uncooked beets, and beets that had been roasted in the oven at 350 degrees for 30+ min. If you are making pancakes, I definitely suggest roasting them. The texture was a lot smother, but it is extra work. Raw is probably heathier though. The waffles were fine with the extra texture but it’s up to you to decide.
Milk:If you make pancakes the amount of milk is increased to 2 3/4 cups.
Food processer:If you use raw beets, a powerful food processer is a must
Flaxseeds: These are optional, Make sure they are ground up. Try to add some without your little sister noticing! 🙂
Can you see how red the insides are? The color makes me so happy! There are NO artificial colorings! Just beets in their pure, natural glory. Eating them is so fun.
These are my sorry attempts at making hearts. I helped them out by trimming the edges.
Serve with some whipped cream and chocolate sauce for the ultimate breakfast!
I know one thing…
We definitely LOVE these waffles in this house.
I hope you will too.
Tell us in the comments what you favorite Valentine’s Day treat is!
Homemade pizza in 30 min…cheesy, veggie loaded, and easy. Count me in! Pizza night just got 100% better…
Hey Everyone, I thought you might like some easy Game Day Food for this Super Bowl Sunday! I pulled this recipe from our family cookbook…Enjoy!
Ingredients: Naan bread (store bought) it saves time 🙂 Mozzarella Cheese, grated/shredded Pasta sauce, pizza sauce, or marinara sauce Tip: Sub in pesto instead of red sauce Chopped Veggies – (Ideas: Onions, Spinach, Beets, Butternut Squash, Bell Peppers, Broccoli, Tomatoes, Mushrooms, etc.…) Thinly sliced potato’s, sweet potato’s, olives, chickpeas, garlic, green onions, apple slices… you get the picture Optional Meat – (Ideas: Deli turkey, Canadian bacon, pepperonis, canned chicken) Idea: Use barbeque sauce and canned chicken to make a barbeque pizza.
Instructions: Pre-heat oven to 350 degrees. Spread sauce on Naan breads, but leave the edges sauce-free. Sprinkle cheese over sauce. Put any veggies or meat that you would like on top of the cheese. Place pizzas on baking sheet. Bake in oven for 10-15 minutes or until the cheese is melted and the crust is crispy.
Notes: This recipes has no specific measurements… because it’s a really simple do-it-yourself recipe you can customize to your liking. Don’t stress about it and just have fun creating some really yummy pizza using you favorite ingredients.
“…Whatever you do, do it all for the glory of God.”- 1 Corinthians 10:31
I rounded up the top recipes on the blog for the year. I started this blog last May… and it has been a fun and rewarding learning experience. I hope you have found some yummy food and lots of encouragement from Heavenly Tastes, because that is our mission.
Happy 2021! What a year it has been. God graciously got us through. If you care to hear some of my reflections on the year, here we go…
“Thy word is a lamp unto my feet, and a light unto my path.” Psalm 119:105
The Word of the Lord is the best guide, so I wanted to share some verses that helped us through the year.
“When my heart is overwhelmed, lead me to the rock that is higher than I.” Psalm 61:2
This year sometimes got overwhelming, but God was always the rock high above me. An extremely comforting truth to know.
“The steadfast love of the Lord never ceases; his mercies never come to an end;they are new every morning; great is your faithfulness.” Lamentations 3:22-32
This is one of my favorite verses. No matter how much we mess up, the Lord’s mercies will be new every morning. That is the verse that got me through 2020 and made it one of the better years of my life. God’s wonderful mercies are ready to greet me, if I deserved it or not. When the world seems to have gone mad, God is always there for you just as merciful as ever. I hope this verse encourages you; I know I don’t have it all right or put together but, I felt it would be fitting to share a bit of my thoughts on this year with you guys along with some recipes that we made this year.
This was the most popular recipe on Heavenly Tastes in 2020! My Moms pre-race specialty, she made these for snacking on before every XC meet this fall. We gobbled these up by the pan. So healthy and good.
Banana muffins, I probably made a batch every other week this year. Healthy, yummy, and easy, how good can it get? It makes me happy to make food I know is nourishing, and will get eaten promptly after I pull them out of the oven. These are a great way to start your year with healthy food.
Guess what? I made a how-to video for you! Although it was hard work I enjoyed it so much. Stay tuned for more video content coming soon!
Pre- Heat oven to 350 degrees. Melt the butter and coconut oil in a large glass bowl. Stir in the honey and milk. Whisk the eggs in a separate bowl, then add into the butter oil honey mixture. Mash the bananas and add them into the wet mixture. In a separate bowl whisk the remaining ingredients together. (All the dry ones) Combine with the wet ingredients. Dump in the chopped chocolate, and stir until combined. Scoop batter into a greased standard 12 cup muffin tin and bake at 350 for 30 min or until toothpick comes out clean. Let cool and enjoy!
So yummy and healthy! Happy Sunday friends!!!
Leave a comment telling me what your favorite healthy snack is…