This blueberry compote recipe can be made using frozen or fresh blueberries. It is sweetened with honey and has a touch of cinnamon and lemon juice to bring out the flavor of the blueberries. It is simple to make, lasts a week in the refrigerator, and can be used in so many ways! I love having a jar of it in on hand.
These squares are a way to save time in the kitchen. I love flipping pancakes on a lazy Saturday morning, but there are many mornings where I want a warm, good-smellin’ breakfast but don’t have time to be in the kitchen. That is where these pancake squares come in. No need to stand and flip pancakes. Just pour the batter, stick it in the oven, and about 30 minutes later you have delicious pancake squares!
Easy blueberry Pancake Squares
{a no recipe, recipe}
~Your favorite pancake mix {I use this one from Trader Joes, Bob Mills is another fav of mine.}
~1 cup blueberries (I used frozen)
~Organic, real maple syrup
~Butter or butter substitute
Make pancake mix according to directions. Add blueberries and toss gently. Pour into a greased pan, can be 8×8 or 9×13, depending on how much batter your recipe makes, and how thick you want your squares. Bake at 350 degrees, anywhere between 25-45 minutes, depending on size of the pan. They will spring back from touch when done, and a knife will come out clean. Top with a pat of butter & maple syrup.
*note –this is not a coffee cake. They are not sweet. They are just like pancakes and will need syrup for a bit of sweetness.
{Don’t forget to pin!}
We had 2 snow days last week, and having my girls home from school with snow falling outside always puts me in the mood to bake. I scoured the web and my bread/muffins pinterest board for a healthy, hearty blueberry muffin recipe and found this one from Heavenly Homemakers.
I kept the recipe pretty close to the original, but I used oatmeal instead of nuts for the streusel topping. My youngest girl does not like nuts.
These muffins were really delicious. They are moist and filling. They do not have too much sugar, and the streusel topping gives it just enough sweetness. I doubled the recipe and they were still gone within 2 days!
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Blueberry Streusel Muffins
1 1/2 cups whole wheat flour
1/3 cup brown sugar (or coconut palm sugar, or sucanat, or honey)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 egg (or chia egg substitute)
1/4 cup melted butter (I used coconut oil)
3/4 cup milk (I used almond milk)
3/4 cup blueberries, fresh or frozen
Mix dry ingredients together well. Add egg, butter and milk, stirring until all ingredients are mixed. Gently stir in blueberries. Scoop batter into 12 paper lined muffin tins. Sprinkle with Streusel Topping and bake in a 400° for 20 minutes.
Streusel Topping:
3 T. brown sugar (or coconut palm sugar, or sucanat, or honey)
1 T. butter, softened (or coconut oil)
2 T. oats (or chopped nuts)
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To learn more about coconut oil, click here.
To learn more about coconut palm sugar, click here.
To learn more about sucanat click here.
I’m sipping on this hearty, filling, textured smoothie as I type away at this post. It is yummy! It is breakfast in a cup, which was perfect for me this morning. I’ve been carrying it around, sipping as I get stuff done around here.
I often use my Everyday Green Smoothie as a perfect base for adding whatever else to my smoothies. Usually it is frozen berries, but today I wanted the extra heartiness of oats. I also decided to throw some blueberries in there, which made it a pretty purple.
The oats make this a “textured smoothie” so if that is not appealing, skip the oats.
