Mini Oatmeal Banana Cottage Cheese Pancakes

 Breakfast  24 Responses »
Sep 072013
 

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

A bit of a long title, I know, but I just felt that every one of these ingredients needed to get a mention. Especially cottage cheese…I love cottage cheese! It’s low in fat, high in protein and full of healthy vitamins and minerals. And best of all, it’s delicious!

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

I’ve always wanted to try out cottage cheese pancakes, and when I found a recipe that included oats and bananas, I knew it would be a perfect recipe for Arik. We ate these mini pancakes topped with maple syrup, strawberries, and blueberries. Since it was only the two of us eating, some were left over, which Arik ate as an afternoon snack with no syrup or anything. I’m thinking these would be great to pre-make, freeze and then pop in the toaster in the mornings.

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

Once you pour the batter in the pan, you can add blueberries, chocolate chips, etc. to the pancakes. If you want to make mini pancakes as well, an easy way to do it, is to fill an empty squeeze bottle with the batter and then use that to portion out small amounts. I’ve made these both as minis, and regular sized pancakes, and Arik could have cared less what size they were, so I think from now on I will save some time and just use a tablespoon to plop some batter in the pan. 🙂 If you guys are needing some more breakfast ideas for your little ones come check out my Pinterest Board, Breakfast for Kids to gather some inspiration! 🙂

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

5.0 from 3 reviews
Mini Oatmeal Cottage Cheese Banana Pancakes
 
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Author:
Serves: 3-4
Ingredients
  • 1 cup/80g old-fashioned or quick cooking oats
  • 1 banana
  • 1 cup/200g cottage cheese
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • butter for cooking
Instructions
  1. Combine all ingredients in a blender and blend until batter is quite runny.
  2. Lightly coat a nonstick skillet or griddle with butter and heat over medium low heat.
  3. Drop about a tablespoon of batter onto skillet and cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more butter and remaining batter.
Notes
*An easy way to make mini pancakes is to fill the batter into an empty squeeze bottle and use it to drop small amounts of batter onto the skillet.
*Once the batter is on the skillet you can drop blueberries, chocolate chips, etc. onto the pancake.
 
 Recipe adapted from Ambitious Kitchen.
 Posted by at 10:35

Bircher Muesli : The original overnight oats recipe

 Breakfast  150 Responses »
May 032013
 

Bircher Muesli | My Little Gourmet

Bircher Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany. The original recipe called for much more fresh fruit than grain and soaked the raw oats overnight since they took some time to soften. Nowadays, a soak time of 30-60 minutes seems to suffice when using quick oats, although I still prefer to prepare it the night before so that we don’t have to wait for our breakfast in the mornings.

Bircher Muesli | My Little Gourmet

Arik likes to not only eat the muesli for breakfast, but also in the afternoon as a snack. As far as toppings go, you can use just about anything your heart desires for fruit and nuts. We like to alternate between blueberries, strawberries, nectarines, hazelnuts, sesame seeds, and toasted coconut. And of course, no muesli is complete for Arik, without raisins, which we add the night before so that they are nice and soft.

Bircher Muesli | My Little Gourmet

Keep in mind, when using rolled or old-fashioned oats, they will require a longer soak time than quick oats. I also like the texture to be quite mushy (sorry…), so this recipe uses quite a bit of liquid and yogurt. If you prefer a thicker texture just decrease the amount of milk and yogurt.

Bircher Muesli | My Little Gourmet

If you and your kids like oatmeal and yogurt, you will love bircher muesli. It’s the perfect summer-time breakfast, and not only really easy to make, but healthy too!

Bircher Muesli | My Little Gourmet

 

5.0 from 24 reviews
Bircher Muesli
 
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Author:
Serves: 4-6
Ingredients
  • 2 cups/150g rolled or quick oats
  • 1¾ cups/420ml milk
  • ¼ cup/60ml apple juice
  • 3 tablespoons lemon juice
  • 1 apple, cored and grated with the peel
  • 1-2 tablespoons honey
  • 1½ cups/375g plain yogurt
  • A dash of cinnamon (optional)
  • Toppings : your favorite fresh and/or dried fruit, nuts, toasted coconut, etc.
  • Our favorites: blueberries, strawberries, raisins and hazelnuts
Instructions
  1. Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator.
  2. In the morning add the grated apple, honey (to taste), yogurt, and cinnamon, if desired, and mix well.
  3. Top with your favorite fruits and nuts.
Notes
* If you are short on time in the mornings, you can add the grated apple the night before to save a few minutes.

 

 Posted by at 14:00

Blueberry Banana Oatmeal Cups

 Breakfast  6 Responses »
Mar 152013
 

Blueberry Banana Oatmeal Cups | My Little Gourmet

These oatmeal “muffins” can’t really be described as muffins. Their consistency is more of a combination between a muffin and baked oatmeal, so if you are expecting to bite into a light and fluffy muffin you could be disappointed. Their taste though, is just plain delicious! Since the preparation and baking does take a little longer than the usual cereal or toast breakfast, we like to make these cups for breakfast on the weekend when we have a little extra time. I let Arik help me in preparing the batter, so he is okay with having to wait a little before he gets his breakfast.

Blueberry Banana Oatmeal Cups | My Little Gourmet

The original recipe calls for sweetened almond milk instead of milk and honey and for chocolate chips instead of blueberries. I think that sounds really good too, and definitely want to try it out sometime soon, but I just didn’t want to serve chocolate that early in the day
 I know, my poor deprived child. 🙂  I imagine they would be really good with some chopped fresh strawberries, as well, which I will definitely have to make in the summer.

Blueberry Banana Oatmeal Cups | My Little Gourmet

I used paper liners to bake these and even after 15 minutes of cooling, they still end up sticking to the paper like crazy. Others have said that it works well to just grease the muffin tray and place the batter in there directly. I haven’t tried this out myself, so I can’t really comment, but next time I will do it this way and let you guys know. Despite the sticking they still tasted great. After eating 4 of these oatmeal cups, Arik came up for air and said, “Mama mmmmh, mehr!” Translation: Mom mmmmh (yes, that’s right, it’s universal), more!

Blueberry Banana Oatmeal Cups | My Little Gourmet

Blueberry Oatmeal Cups
 
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Serves: 15-17 muffins
Ingredients
  • 3 bananas, ripened and mashed
  • 1 cup/240ml milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 3 cups/240g rolled or quick oats
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 cup/125g blueberries, fresh or frozen
Instructions
  1. Preheat the oven to 375℉/190℃.
  2. Mix together all of the ingredients except for the blueberries and set aside.
  3. Prepare muffin pan by greasing or lining with paper liners.
  4. Fold blueberries into the batter and drop into the prepared cups. They should be almost completely full.
  5. Bake 20-30 minutes, or until the edges turn golden brown and they become firm to the touch.
  6. Allow oatmeal cups to cool before removing from the paper liners.
 
Recipe adapted from Green Lite Bites
 Posted by at 13:36