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Blueberry Compote and 10 Ways To Use It

Blueberry Compote Healthy Recipe

Blueberry Compote

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.

10 Ways To Use Blueberry Compote

  1. Top waffles or pancakes
  2. Swirl it into yogurt
  3. Spoon it over oatmeal
  4. Add to chia oats
  5. Serve as a jam on toast, scones or an english muffin
  6. Spread on a dessert plate and serve with cheesecake
  7. Ladle it on ice cream
  8. Add to your favorite BBQ sauce and serve with chicken
  9. Fill a crepe
  10. Sweeten up a smoothie

Continue Reading…


Easy Blueberry Pancake Squares

These blueberry pancake squares are so very easy.  You just use your favorite pancake mix, throw in some blueberries, and pour the batter into a greased pan.  They keep well and taste great reheated the next day.

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.


Blueberry Banana Oatmeal Breakfast Casserole

I have 3 girls, 14, 12 & 10.  It seems I am always on the look out for food that all 3 of them will eat, that is healthy and that they enjoy.  Oatmeal has been a frustrating thing in this household.  My oldest likes the instant packets, but I don’t like the amount of sugar in them.  My middle doesn’t like oatmeal, unless it is in cookie form.  My youngest loves raw chia oats but won’t eat oatmeal cooked. I’ve become queen of making oatmeal a thousand different ways. See? FRUSTRATING…until now.  Enter Blueberry Banana Oatmeal Breakfast Casserole!
All 3 of my girls gobbled it up and had seconds, and I just sat and watched with a silly, satisfied grin.  They felt like they were eating dessert, almost like a blueberry crisp.  Little did they know it was oatmeal full of healthy ingredients.  
I had planned on making it once this week and then reheating leftovers.  The original recipe said this is the best way to eat it–make it once on Sunday and eat it all week!  The problem with that plan?  My girls ate it all in one day.  

It is simple to make.  It starts like most recipes.  Mixing dry ingredients together.

I like that the wet ingredients can be measured & mixed into a glass measure cup.  Less dishes to do!

My earth balance butter re-solidified after stirring into the cold milk and egg.  Oh well, no big whoop-de- do.

Mmmm… I love that this recipe uses maple syrup & fruit to sweeten.  

The bananas give it an amazing sweetness, so don’t skip them!  Don’t worry, they do not turn to mush.  They actually keep their shape quite well! 

Slice banana in to prepared dish.  I used about 2 1/2 bananas–and ate the other half.

Arrange them pretty.

Sprinkle with half the berries.  I love these tiny little wild blueberries from Trader Joes.

Sprinkle evenly with dry ingredients.

Slowly pour over wet ingredients directly from the glass measure cup.  Easy!

Love the reflection of light in the midst of blueberry mess.  Reminds me of life right now.  God shines through in the midst of unknowns, mistakes, drama & mess.  Love it!
35 minutes in the oven and here is what you get.  We added milk but decided it really did not need it.  My girls preferred eating this like you would a blueberry crisp, just plain, no milk.  
It is a wonderful, hearty, chunky, full -of -goodness, filling, delicious breakfast!
Blueberry Banana Oatmeal Breakfast Casserole
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided/optional (I skipped it and just added 1/4 cup more oats)
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I use natural)
1 cup milk (I used almond)
1 large egg, lightly beaten
2 tbsp. unsalted butter, (I use Earth Balance) melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

{Don’t forget to pin!} 


Streusel Topped Whole Wheat Blueberry Muffins

 Streusel topped whole wheat blueberry muffins

My girls come home from their Grandma’s raving about Grandma’s blueberry muffins and begging me to make them.  Grandma’s muffins are from a mix, so I’ve had it in the back of my brain to find a hearty, healthy blueberry muffin that my kids will love just as much as they love Grandma’s blueberry muffins.
Well, guess what?


whole wheat blueberry muffins

I found one!


streusel blueberry muffins

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.

healthy muffin recipe

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!


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)


To learn more about coconut oil, click here.
To learn more about coconut palm sugar, click here.
To learn more about sucanat click here.



Blueberry Banana Chia Oat Smoothie

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.

Blueberry Banana Chia Oat Smoothie

2 large handfuls of spinach (about 2 cups)
1 cup almond milk (or milk of choice-coconut, soy, dairy)
1 banana
1 scoop vanilla protein powder (I use Plant Fusion, see below)
1/3 cup blueberries (fresh or frozen)
1 cup ice
1/3 cup oats (optional)
2 tbls chia seeds (optional)
Place spinach, almond milk, banana, chia and protein powder in blender.  Blend until smooth.  You should see a cortex in the middle, if you don’t add a bit more milk until you do.  When smooth, add oats, then ice.  Blend a bit more.  Pour and enjoy!
This smoothie contains at least 16 grams of fiber and lots of protein from the powder and spinach.  It is also a good source of iron (spinach), potassium (banana), and antioxidants.

Navitas Naturals Chia Seeds Aztec Superfood, 16 Ounce Pouch
Love ’em.  Why?
~the are jammed packed with protein and minerals and healthy fats and fiber
~they provide more plant based Omega 3’s than any other food, even FLAX
~they have 5 GRAMS of fiber PER TABLESPOON!
~they are flavorless and dissolve in juice, soups, stews, shakes etc..
~they are FILLING!

The protein powder I use is Plant Fusion Pea Protein Powder.  It is vegan and is sweetened with stevia herb. No yucky artificial sweeteners.  Love it!