My friend, Maya Jacquez’s grandmother added Pinole to her slow-cooked oatmeal, called avena, to give it an extra boost! Her recipe inspired Pinole Chia Oatmeal. Packed with 10 grams fiber & loaded with plant protein and 2500+ omega-3’s, it’s the breakfast upgrade!
So Many Breakfast Options
There are endless happy breakfasts with Pinole Chia Oatmeal – cookies, pancakes, muffins, baked oats, overnight oats, and more.
Pinole Chia Oatmeal Cookies
We’re drooling over these Date & Pecan Breakfast Cookies made by Abril of Taste of Mexicowith Pinole Chia Oatmeal! Healthy, delicious cookies…yes please!
We love these cookies as a pre-workout meal 45 minutes before the gym!
Combine 1 cup of flour and butter in a food processor. Pulse until combined and butter is in pea size pieces.
In a large bowl, combine the processed flour & butter with the reaming 2 cups of flour. Add in the salt, sugar, baking powder and cream of tartar. Mix to combine. Add in the milk & egg and mix just until the ingredients are combined. The dough will be sticky. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won’t stick to your fingers and knead a few times. If the dough is super sticky just sprinkle on some additional flour. Pat the dough out to 1 inch thickness and place on a baking sheet lined with parchment paper.
Cut into equal size pieces with a knife. Bake for 10 to 15 minutes or until golden brown on top.
2 cups shredded cheese (I used a blend of white & yellow cheddar)
Heat oven broiler.
Whisk 6 eggs with milk & set aside.
Heat some olive oil or butter in a medium sauté pan & brown the sliced mushrooms. Once the mushrooms are almost done, add in the crushed garlic clove. Once the garlic is fragrant, add the spinach and then gently & evenly pour the whisked eggs over the spinach.
Leaving heat on medium, add the shredded cheese on top. Continue cooking on medium for 2 minutes.
Remove from stove top & place your pan under the broiler, but not too close. Monitor carefully. When the top is bubbly and brown, remove from oven and place back on the stove. The frittata should be firm in the middle. If it is not, just cook a bit more on the stove on medium. Let rest for 5 minutes and slice.
I was always too intimidated to make popovers. After trying several different methods this is my favorite recipe. These popovers are light and fluffy. All you need is some fruit and coffee for a full breakfast. You can also make savory gruyere popovers with just a little tweak. Check it out!
These crepes are such a treat! I used my mom’s German Pancakes and stuffed them with whipped ricotta (1 cup ricotta whisked with 1/4 cup heavy cream). I topped them with blueberry simple syrup and fresh berries. These crepes are very versatile. And, they freeze well. This yummy breakfast was made with a batch I had frozen.
These scones are scrumptious. Another recipe I found a couple of years ago, when scrolling through Pinterest looking for things to make with my Poteet strawberries. I love the addition of the tart lemon icing – it pairs so well with the extra sweet strawberries. Just add a cup of coffee and your set. The original recipe is from Baker by Nature.
I found the original recipe on Pinterest at Baker by Nature. I made tweaks for my ease of preparation.
2 3/4 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup sugar
1 tsp lemon zest
1 stick butter (cold & cut up)
1 egg, beaten
1/2 cup milk
3/4 rough chopped strawberries
Egg wash: 1 egg & 1 TBS heavy cream whisked together
Icing: Juice of 1 lemon & 1 cup powdered sugar whisked together
Garnish: Lemon zest
Heat oven to 400 degrees. Line large cookie sheet with parchment paper. Place another sheet of parchment on the counter for prep that you sprinkle with flour.
In a food processor, add the flour, salt, baking powder, baking soda, sugar & zest. Pulse until mixed. Add cut up cold butter & pulse 2-3 times until butter is cut in & the mixture looks coarse. Put mixture in a large bowl.
In a small bowl, mix egg & milk. Add to flour mixture. Fold together with a spatula until everything sticks together.
Add strawberries and fold in. Some strawberries will want to fall out, but just push back in.
Turn out the dough onto the floured surface you prepared on your counter. Dust flour on top and use your hands to form a circle. Gently work the dough until it is about 8 inches in diameter.
Cut the dough circle into 8 wedges. Carefully transfer to your prepared baking sheet lined with parchment.
Brush the scones with your egg wash.
Bake for 15-20 minutes, until lightly golden on top.
Let cool for 10 minutes or so.
Ice each scone with lemon glaze and sprinkle lemon zest on top. Serve with butter on the side.
My sister-in-law gave us some of her homemade granola for Christmas. It was so yummy, I had to get the recipe. I made a few tweaks, like switching from canola oil to coconut oil. Sent my son a big batch to his office and he said everyone said it’s addictive. So, there you have it. Healthy & addictive.
These pancakes became a family favorite the first time I made them 7 years ago. They are fluffy, lemony and soooo tasty. And, they feel so fancy! I use low fat milk & ricotta to make these luscious, yet light, pancakes. My son asks for them everytime he is home for a visit! Serve them with fruit or just slather on some butter & drizzle with syrup.