Breakfast Stuff



120g of ROLLED oats

4 oz. of banana (1 medium), mashed

1/2 cup of pure canned pumpkin

1/2 cup of milk

2-3 tbsp. of butterscotch chips

1 tsp. vanilla

1 large egg, beaten

spices (to taste)

3 packets of splenda (or stevia)

1 tsp. baking powder

1/8 tsp. baking soda


1) Preheat oven to 350 degrees. Lightly spray a GLASS baking dish with non-stick cooking spray.

2) Mix together the banana, pumpkin, spices, milk, vanilla, and egg until well combined. In a separate bowl combine the baking powder, baking soda, and oats. Mix the wet ingredients into the dry until combined. Either fold in the butterscotch chips, OR melt them first and then stir them into the rest of the mixture.

3) Pour inside the dish and bake for 25-35 minutes, or until the top looks cooked and a toothpick inserted in the center comes out dry. (will look golden)

4) Top with maple syrup, and serve warm.



60g of oats
3/4 cup of milk (2% preferable)
3/4 cup of pure canned pumpkin
1/4 cup of coconut milk (light is fine)
1 tsp. vanilla
spices and splenda (adjusted to taste)
50g of raisins
1 tsp. of butter (optional)

1) Cook the oats with the milk, vanilla, and raisins over medium-low heat, stirring constantly until quite thick.

2) Add the pumpkin, coconut milk, and spices. Top with 1 tsp. of butter.



1 cup of WW flour
3/4 cup of milk
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1 egg
1 tbsp. butter, melted (optional, but really adds to texture)
2 tbsp. vinegar


1) Combine milk and vinegar and let sit for 5-10 minutes to sour.

2) Mix dry ingredients together. Whisk the vanilla and melted butter with the milk, and then beat in the egg. Add the wet mixture to the dry and mix well.

3) Spray a skillet with nonstick cooking spray. Cook the pancakes over MEDIUM heat.

Note: The pancakes come out very light and fluffy if you DON’T spread the mixture in the pan. Simply pour the batter into the center and let it cook.



1 banana, cut lengthwise

1/3 cup of rolled oats

1 tsp. vanilla

1/3 cup of milk

1 tbsp. of chopped nuts

1 scoop of chocolate protein powder

1/2 oz. of 80% dark chocolate

1 packet of stevia

1/2 tbsp. of dried coconut


1) Mix the vanilla, oats, and milk together. Place in the fridge overnight.

2) Place the banana in the freezer and let it sit for a 3 hours.

3) Before eating, stir the chopped nuts in with the oats. Set aside.

4) Melt the dark chocolate. Combine that with the stevia, and mix it together with the protein powder. Add water to reach your desired consistency.

5) Remove the banana from the freezer, and smother with the muesli and chocolate sauce. Top with shredded coconut.

NOTE: Make sure it’s good protein powder though. I used Muscle Gauge, and the consistency/taste is awesome.



1 banana, chopped, frozen

1/3 cup of rolled oats

1/2 cup of milk

1 tsp. vanilla

1/2 scoop of vanilla protein powder

1 tbsp. of honey (optional)

1 tbsp. of chopped peanuts

1 tbsp. of light whipping cream (optional)



1) Mix the oats, milk, and vanilla in a bowl and place in the fridge overnight. In the morning, mix in the vanilla protein powder.

2) The next morning, place the frozen banana chunks in the food processor with the whipping cream, if using. Blend on high speed for about 3 minutes, scraping the sides occasionally.

3) Layer the soft-serve with the oatmeal, peanuts, cinnamon, and honey, if desired.



1/3 cup of rolled oats

1/2 oz. of coconut

1 tbsp. of raisins

1/2 banana

3 wedges of grapefruit

1/4 cup of milk

2 tbsp. of light cream

1/2 tsp. of vanilla

stevia (to taste)

2 tbsp. of yogurt

1 tbsp. of strawberry jam


1) The night before your breakfast, soak the oats in the yogurt, milk, cream, and sweetener. Place covered, in the refrigerator, and let it sit overnight.

2) In the morning, dice the banana and grapefruit. Layer the oatmeal and fruit on a plate or in a bowl. Sprinkle with coconut and raisins, and top with 1 tbsp. of strawberry jam.



2 slices of whole-wheat bread

1 egg

1 egg white

3/4 cup of milk

1/2 tsp. of vanilla

stevia (to taste; 1-2 packets is usually adequate)

2 tbsp. of unsweetened applesauce

1 tsp. of cinnamon

chopped nuts (optional)


1) Spray a baking dish with non-stick cooking spray. Cut the slices of bread diagonally and place in the bottom of the dish.

2) Beat together the egg, egg white, milk, vanilla, sweetener, applesauce, and cinnamon. Pour over the bread slices, and refrigerate overnight.

3) Preheat the oven to 350 degrees. Sprinkle the top of the French toast with chopped pecans, and an additional packet of stevia, if you wish.

4) Bake for 40 minutes. Top with fresh preserves, maple syrup, whipped cream, or whatever your favorite French toast topping is!



3/4 cup of rolled oats

stevia (adjust to taste)

1 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup of milk

1 egg

2 tbsp. applesauce

1 tsp. vanilla

1/4 cup of raisins (other dried fruit and/or nuts can be used)


1) Preheat the oven to 350 degrees.

2) Combine the oats, raisins, baking powder, salt, sweetener, and spices. Beat in the egg, milk, vanilla, and applesauce.  Finally, stir in the raisins. Spread mixture inside a baking dish that has been sprayed with non-stick cooking spray.

3) Bake in the preheated oven for 30-40 minutes, or until set.

SWISS MUESLI (Overnight Oats)


1/3 cup of rolled oats

1/2 tsp. of vanilla

1/2 cup of milk

1/2 teaspoon of cinnamon



1) The night before, mix the oats, milk, vanilla, cinnamon, and sweetener in a bowl.

2) Cover the bowl with plastic wrap and place in the refrigerator overnight.

3) In the morning, give the oats a stir and throw in whatever fresh fruit, nuts, etc. that you want.

3 thoughts on “Breakfast Stuff

  1. Pingback: Squats and Weight Gain « Munchies, Muscles, and Mischief

  2. Outstanding post, I conceive blog owners should learn a lot from this blog its
    really user genial . “My father always told me, Find a job you love and youll never have to work a day in your life.” by Jim Fox.

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