Homemade Whole Grain Blueberry Waffles with Blueberry Syrup

Whole Grain Blueberry Waffles

I have one daughter who prefers pancakes and the other prefers waffles.

This recipe for homemade whole grain blueberry waffles with blueberry syrup never fails to please them both.

The blueberry syrup is so easy to make but it is purely optional. If you don’t have enough blueberries for both the waffles and the syrup, these waffles are excellent topped with plain maple syrup.

Of course, if you topped your stack with the blueberry syrup and some homemade whipped cream, it would make for the most decadent breakfast ever.  Not to mention, it would look quite patriotic for the 4th of July.

Homemade Whole Grain Blueberry Waffles with Blueberry Syrup


    For the Waffles:
  • 1 cup unbleached organic all purpose flour
  • 2/3 cup whole wheat flour
  • 2/3 cup oat flour (Use your blender to pulverize regular oats if needed)
  • 1/3 cup cornmeal
  • 4 teaspoons baking powder
  • 2 tablespoons unrefined sugar
  • 2 cups buttermilk
  • 2 eggs
  • 1/2 cup melted coconut oil, cooled slightly
  • 1 pint fresh blueberries
  • For the Syrup:
  • 3/4 cup maple syrup
  • 2 tablespoons cornstarch or arrowroot
  • 1 cup water
  • 1 cup blueberries
  • 1 tablespoon butter


    For the Waffles:
  1. In a large bowl, stir together flours, sugar and baking powder. Make a well in the center.
  2. In a small bowl, whisk together buttermilk, eggs and coconut oil.
  3. Pour the wet ingredients into the center of the dry ingredients and stir just until all ingredients are moist. Some lumps are ok.
  4. Pour 1/2 cup batter onto preheated waffle iron. Sprinkle blueberries over waffle before cooking.
  5. For the Syrup:
  6. In a small saucepan over medium high heat, combine syrup, cornstarch, and water. Cook, stirring occasionally, 5 minutes or until thickened.
  7. Stir in blueberries and reduce heat to simmer. Simmer 10 minutes or until blueberries have started to burst.
  8. Add butter and stir until melted.
  9. Serve over waffles.

Where do you stand – pancakes or waffles?

  • Click to Share:
  • Share This Post on Facebook
  • Email this Post
  • Share this Post on Twitter
This post may contain affiliate links. Read my disclosure policy here.

How to Make Oatmeal Taste Good: 25 Healthy Topping Ideas

How to Make Oatmeal Taste Good

Have you tried to like oatmeal but can’t?

Come here little grasshopper. I’m going to teach you how to make oatmeal taste good.

First, we need to address the top two reasons people don’t like oatmeal: the texture and the taste.

Texture: Otherwise known as “mouth feel” if you’ve been watching any Food Network. (And apparently I have.)

If you find you just can’t get past the texture of oatmeal, I have a recipe you need to try: Trader Joe’s Quinoa and Steel Cut Oats Copycat recipe. The combination of quinoa and steel cut oats gives you a less slimy bowl of oatmeal. Not to mention the added bonus of the protein boost you get from quinoa.

Taste: Plain oatmeal has no taste. I think the word “gruel” is actually pretty accurate for the taste of plain oatmeal.

That’s where these healthy topping ideas are going to change your morning bowl of oatmeal!

Never added citrus zest to your oatmeal? I’m about to Rock. Your. World.

So fasten your seatbelts folks, I’ve come up with 25 quick and healthy toppings that will change oatmeal for you forever.

How to Make Oatmeal Taste Good:

Blueberry Bonanza: Stir some lemon zest, a dash of cinnamon and a dash of nutmeg into your oatmeal. Top with blueberries.

PB Booster: Stir 1 tablespoon peanut butter into oatmeal. Top with sliced bananas and chopped apples. Dust with cinnamon.

Tummy Tamer: Stir 1 teaspoon fresh grated ginger and 1 teaspoon honey into oatmeal. Top with chopped fresh or dried apricots.

Banana Nut Bread: Top with chopped walnuts and banana slices.

Chocolate Peanut Butter: Stir 1 tablespoon peanut butter into oatmeal. Top with dark chocolate chips. Need a no sugar alternative to chocolate chips? Top with cacao nibs.

Berry Lemon Sensation: Stir 1 teaspoon lemon zest into oatmeal. Top with strawberries, raspberries and blueberries.

Wake-Up Your Bowl: Stir in 1 teaspoon orange zest. Top with a spoonful of vanilla yogurt. Sprinkle with nutmeg.

Thanksgiving Pie: Stir in a generous spoonful of pumpkin puree. Sprinkle homemade pumpkin pie spice on top. Drizzle with honey.

Pineapple Upside-Down Oatmeal: Stir a spoonful of sucanat into oatmeal. You don’t need much. Top with pineapple.

Bowl of Freedom: Top oatmeal with a spoonful of plain or vanilla yogurt. Sprinkle with strawberries and blueberries.

Cha-Cha Chai: Mix a spoonful of pumpkin puree into oatmeal. Pour a bit of chai latte concentrate over oatmeal. Make it over the top delicious by adding almond milk.

Key Lime: Stir lime zest into oatmeal. Top with vanilla or plain yogurt. If your diet allows, you could always throw in some white chocolate chips. Don’t go overboard – just enough to satisfy.

Carrot Cake: Stir fresh grated ginger into oatmeal. Top with shredded carrot and diced dried apricots. No apricots? Use raisins. Have walnuts? Throw some of them on too.

Island Breeze: Stir lime zest into oatmeal. Top with unsweetened coconut flakes and chopped macadamia nuts. If you have any coconut milk, you could stir some of that in too.

Bless Your Heart: Stir a spoonful of sweet potato puree into oatmeal. Top with chopped pecans and if your diet allows, some sucanat.

Almond Joy: Stir in a spoonful of almond butter. Top with unsweetened coconut flakes.

Nut ‘N Honey:  Top oatmeal with chopped nuts – any kind, any combination – and drizzle with honey.

Simply Sweet: Stir cinnamon into oatmeal. Top with chopped dates and raisins.

Cranberry Orange: Stir orange zest into oatmeal. Top with dried cranberries and a dusting of cinnamon.

Cherry Cocoa: Top oatmeal with cherries (I usually defrost some frozen ones) and dust with cocoa powder. Need a treat? Stir a teensy tiny bit of dark chocolate into hot oatmeal so it melts.

Crunchy Oatmeal: Throw a handful of granola into your oatmeal and stir it around. Top with milk of choice. Almond and vanilla soymilk are delightful additions.

Apple Pie: Top oatmeal with chopped apples, a dusting of apple pie spice, and top with vanilla yogurt.

Eggs-ellent Idea: Top oatmeal with a poached egg and season to taste with salt and pepper.

Savor the Idea: Add grated cheese. Parmesan is excellent, as is cheddar.

Sunday Paper Special: Stir orange zest into oatmeal. Top with sliced almonds and a drizzle of honey. And depending on how you roll, you could do a splash of Grand Marnier.

Your homework assignment: Try one, all, some. Report back on what you did or didn’t like!

  • Click to Share:
  • Share This Post on Facebook
  • Email this Post
  • Share this Post on Twitter
This post may contain affiliate links. Read my disclosure policy here.

Trader Joe’s Quinoa and Steel Cut Oats Copycat Recipe

Trader Joes Copycat Quinoa and Steel Cut Oatmeal

I made my first trip to Trader Joe’s!

Oh. My. Word. You’d think I’d never been to a grocery store before.

Everything looked good. Everything went in my cart. Because Trader Joe’s. 

One of my favorite purchases was the frozen Trader Joe’s Quinoa and Steel Cut Oatmeal.

Most mornings I’m packing lunches for the girls. So if breakfast can be quick and healthy, I’m happy!

If you’ve ever cooked steel cut oats, you know there is nothing quick about them! Most brands take about 45 minutes to cook. On a weekday, ain’t nobody got time for that!

My friend also bought a box Trader Joe’s Quinoa and Steel Cut Oatmeal. When discussing our purchases, we both had the very same comment: we were expecting more than two bowls of oatmeal out of the box.

I don’t know why. The box isn’t very big.

What I do know is I liked it enough that I decided to try to duplicate the recipe at home – making sure there were more than 2 servings!

Frozen Quinoa and Steel Cut Oats

This Trader Joe’s Quinoa and Steel Cut Oats Copycat Recipe makes up a large batch which you then freeze into individual portions using a muffin tin. Once the oatmeal is frozen, let it sit on the counter for about 15 minutes then remove the oatmeal and freeze until ready to use.

To make one full serving, heat two of the frozen oatmeal “pucks” like in the picture above. I weighed the serving at home and it comes to about 6 ounces. The Trader Joe’s serving is 8 ounces, so mine is a slightly smaller portion.

A quick note about the sweetener. The Trader Joe’s version says it is sweetened with brown sugar and maple syrup. To keep this a whole foods recipe, I used only maple syrup.

The Trader Joe’s version is also very lightly sweetened. Use my recipe as a starting point. If you need more sweetener, you can add it after you’ve microwaved it.

Trader Joe’s Quinoa and Steel Cut Oats Copycat Recipe


  • 1 cup quinoa
  • 2 cups steel cut oats
  • maple syrup


  1. Cook the quinoa according to package directions.
  2. Cook the steel cut oats according to package directions.
  3. Once cooked, stir together.
  4. Spoon quinoa and steel cut oats into muffin tins, filling about 3/4 full.
  5. Add 1 teaspoon maple syrup to each muffin cup. Add 1 tablespoon water to each muffin cup.
  6. Cover and freeze.
  7. Once quinoa and oatmeal is frozen, set out on the counter for about 15 minutes so you can easily remove it from the muffin tin.
  8. Place in a freezer safe container.
  9. To reheat:
  10. Remove 2 frozen oatmeal "pucks" and place in a microwave safe dish.
  11. Microwave for 2 minutes. Break pucks up using a spoon and stir. Microwave an additional 1 1/2 minutes to 2 minutes until heated through. Allow to stand 30 seconds before stirring and serving.

If you’ve had the Trader Joe’s Quinoa and Steel Cut Oatmeals, give this a try and let me know how you think it compares! This has become my go-to breakfast, and I’ve found I’m making up a batch most Sundays to carry me through the week.

  • Click to Share:
  • Share This Post on Facebook
  • Email this Post
  • Share this Post on Twitter
This post may contain affiliate links. Read my disclosure policy here.

Homemade Gingerbread Latte Syrup Recipe

Homemade Gingerbread Latte Syrup Recipe

There are two very distinct tastes that make up gingerbread: ginger and molasses. To make a truly great gingerbread latte, you want to capture those two flavors in your homemade gingerbread latte syrup.

In order to get this genuine gingerbread flavor, you must, must, must use sucanat instead of sugar. As I’ve mentioned many times before, sucanat is a less processed form of sugar where the molasses is not separated out – like it is with refined white sugar. You can use only sucanat in this recipe to get that rich molasses flavor without the molasses overpowering your syrup.

As an added bonus, sucanat is considered a better whole food choice than refined white sugar.

If you are like me, and molasses is a favorite flavor, add the 2 tablespoons in the recipe. When you do this, the molasses will become the dominant flavor – not the ginger. So you need to play with it to get the mix right for your taste buds.

Time to mix up your syrup:

Homemade Gingerbread Latte Syrup


  • 1 cup water
  • 1 cup sucanat
  • 2 tablespoons molasses (optional)
  • 1 tablespoon ground ginger
  • 1 5-inch cinnamon stick
  • 8 whole cloves
  • 1/2 teaspoon allspice berries
  • 1/2 teaspoon ground nutmeg


  1. Bring water, sucanat, and molasses (optional) just to a boil.
  2. Immediately lower heat to a simmer and add all spices.
  3. Simmer for 30 minutes.
  4. Strain into a large jar. Allow to cool before refrigerating.

Gingerbread Latte with Homemade Gingerbread Latte Syrup

Now that you have your homemade gingerbread latte syrup, here is how to make it into a latte:

Brew a dark roast coffee.
Add 4 ounces of coffee to two mugs.
In a saucepan, heat 1 cup of milk and 1/4 cup of gingerbread latte syrup until warm.
Add 1/2 cup gingerbread flavored milk to each mug.
Optional: Use a milk frother to froth the milk before adding to the coffee.
And think about Homemade Whipped Cream to top it off!

Additional Uses for Gingerbread Latte Syrup:

  • Add to hot black tea.
  • Pour over apple pie.
  • Add to plain oatmeal.
  • Top vanilla ice cream.
  • Mix with cream cheese as a toast or bagel spread.
  • Pour over pancakes or waffles.
  • Add to hot chocolate.
  • Use to simmer pears.
  • Stir into plain Greek yogurt.

Enjoy! And if you like this recipe, you’re sure to also like my pumpkin spice latte!

  • Click to Share:
  • Share This Post on Facebook
  • Email this Post
  • Share this Post on Twitter
This post may contain affiliate links. Read my disclosure policy here.

Whole Grain Carrot Waffles with The Best Almond Butter Waffle Topping

Carrot Waffles

Adding carrot to your whole grain waffles is actually a great way to add nutrition.

If you have a kiddo who is a reluctant vegetable eater, sneaking carrots into a waffle can help get them an all important serving of carrots – without them even realizing it!

This recipe calls for using a juicer. I have an ancient juicer that I still use. When I use my juicer, it separates the pulp from juice. That means I’m missing out on fiber. This recipe uses both the juice and the pulp!

No juicer? No problem. Use store-bought carrot juice, then just substitute shredded carrot for the carrot pulp. It will make your clean-up a heck of a lot easier. :)

I use white whole wheat flour quite a bit in my recipes. It has all the nutrition of whole wheat flour but is lighter, meaning it won’t make your baked goods as heavy and dense as whole wheat flour will.

The next lazy Sunday morning you have, preheat your waffle iron and make up a batch of these for your family. The recipe only makes 4 waffles, so you might find you need to double it.

Whole Grain Carrot Waffles

Yield: 4 waffles


  • 1 cup white whole wheat flour
  • 1 tablespoon turbinado sugar
  • 1/4 teaspoon aluminum free baking powder
  • 1/4 teaspoon salt
  • 1/2 cup carrot juice
  • 2 eggs, lightly beaten or egg substitute equivalent
  • 2 tablespoons butter, melted
  • 1/2 cup carrot pulp (you may substitute grated carrot)


  1. In a large bowl, mix together flour, sugar, baking powder, and salt.
  2. In a small bowl, whisk together the juice, eggs, and butter.
  3. Add the wet ingredients to the dry ingredients and stir.
  4. Add the carrot pulp and mix just until well incorporated.
  5. Cook on preheated waffle iron following waffle iron instructions.

So let’s say you don’t want to try the carrot waffles.
Please, please, please try the Almond Butter Waffle Topping on your favorite waffles.
It’s not only delicious, but it adds protein. I find it helps keep me fuller, longer, than a waffle topped with just maple syrup.

The Best Almond Butter Waffle Topping



  1. Mix all ingredients together and use to top your favorite waffles.

Have you added vegetables to your waffles before?

  • Click to Share:
  • Share This Post on Facebook
  • Email this Post
  • Share this Post on Twitter
This post may contain affiliate links. Read my disclosure policy here.

Celebrate St. Patrick’s Day with a Rainbow Fruit Parfait

Rainbow Fruit Parfait

How will you be celebrating St. Patrick’s Day?

How about starting your day with a rainbow that leads to a pot of gold?

This quick and healthy St. Patrick’s Day Rainbow Fruit Parfait is quick to assemble and will fill your family with healthy whole foods. (Ditch the skittles! This is the best way to taste the rainbow!)

All this recipe requires is a rainbow of fruit, granola and greek yogurt. Layer them in the glass as follows:

Fruit Rainbow

  • Granola on the bottom (your pot of gold)
  • Blackberries
  • Blueberries
  • Green Grapes
  • Pineapple (thaw some frozen or used canned if fresh is too expensive)
  • Clementine Slices
  • Strawberries, sliced
  • Top with a “cloud” of greek yogurt
  • Drizzle with a bit of honey if you choose

Warning: This is a highly addictive breakfast or snack that your kiddos will ask you for time and again! The good news is – it just doesn’t get any healthier than this!

  • Click to Share:
  • Share This Post on Facebook
  • Email this Post
  • Share this Post on Twitter
This post may contain affiliate links. Read my disclosure policy here.

3, 2, 1 Custard | Paleo Breakfast Recipe

There are only 3 real food ingredients in these quick and healthy custards.

3 Ingredient Custards
Can you guess why this is 3, 2, 1 Custard? Um hum. You use 3 eggs, 2 ripe bananas & 1 can of coconut milk.

3, 2, 1 Custard is my new favorite breakfast treat. The flavor is exactly like banana bread – but these custards are gluten-free and free of any added sugar!

Custard ingredients

In case you have never cooked custards, they cook in what’s called a water bath. Simply place your custards in a baking dish large enough to hold them, then add hot water about 1 inch up the sides of the custard cups. Using a tea kettle and pouring it in while the custards are on the oven shelf eliminates a lot of spills.

Water Bath

I use half pint mason jars to make my custards. This makes the custards easy to store in the fridge. Plus, it makes for a nice breakfast on the go! If you fill the mason jars about 2/3rds of the way full it makes 6 custards. It also leaves room for toppings. My girls enjoy cinnamon, walnuts and a bit of real maple syrup on theirs. I’m partial to a bit of toasted coconut, and I love adding about a teaspoon of pumpkin pie spice to the blender too!

Looking for cheap coconut milk? Here’s how I save on buying organic coconut milk.

3, 2, 1 Custard

3, 2, 1 Custard


  • 3 eggs
  • 2 ripe bananas
  • 1 can coconut milk


  1. Preheat oven to 350.
  2. Crack eggs into a blender. Add bananas and coconut milk. Blend.
  3. Place 6 half pint mason jars in a baking dish large enough to hold them.
  4. Divide custard batter evenly between the mason jars.
  5. To cook custards in a water bath, pour one inch hot water into pan surrounding mason jars.
  6. Bake for 45 minutes.
  7. Allow to cool in the water bath before refrigerating.

Looking for more Paleo suitable recipes? Try Stuffed Eggplant.

  • Click to Share:
  • Share This Post on Facebook
  • Email this Post
  • Share this Post on Twitter
This post may contain affiliate links. Read my disclosure policy here.