Amy’s Kitchen, Organic Foods

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  1. 1. Banana Oatmeal Muffins
  2. 2. Toppings for oatmeal
  3. 3. Gluten Free Pancakes
  4. 4. Slow Cooker Breakfast Brown Rice Pudding

Banana Oatmeal Muffins

These muffins are made using some of Amy’s Steel Cut Oats Hot Cereal. You can use some for the muffin recipe and eat up the remaining Oatmeal for breakfast. Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
2 tablespoons chilled butter, cut into small pieces (or 2 T vegetable oil)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cooked Amy’s Steel Cut Oats Hot Cereal
3/4 cup ripe mashed banana (about 2)
1 tablespoon light brown sugar
1/4 cup fat-free buttermilk (or soy milk)
1 1/2 teaspoons fat-free buttermilk
1 1/2 teaspoons granulated sugar (or Soy milk)

Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour through cinnamon in a food processor; pulse until mixture resembles coarse meal.

Combine banana, oatmeal and brown sugar in a medium bowl.
Add flour mixture and 1/4 cup buttermilk alternately to banana oatmeal mixture, stirring just until moist.

Spoon contents into muffin pan (using either cooking spray, or cupcake wrappers). Brush 1 1/2 teaspoons buttermilk over surface of dough; sprinkle with granulated sugar. Bake at 400° for 12 minutes or until lightly browned. Remove from pan; cool on wire racks.

Note: If you do not have enough batter to fill all 12 muffin wells, add water to the empty ones. That will ensure the muffins bake correctly.

Toppings for oatmeal

We made our breakfast cereals with only a hint of sweetness (from Agave Syrup) and no other toppings, so that you could feel free to put on your favorites or experiment with something else.
Here are some of our favorites:

Plain yogurt
Skim milk
Apple pie spice
Pumplin pie spice
Flax seeds
Toasted chopped walnuts
Slivered almonds
Nut butter

Grated apples
Dried cranberries
Dried cherries
Low sugar jam
Sliced banana
Apple sauce
Canned pumpkin

Some great combos:
Nut butter and sliced banana
Apricot jam and slivered almonds
Chopped walnuts and dried cranberries
Cinnamon and apple sauce
Dried cherries and flax seed
Grated apples and apple pie spice
Canned pumpkin and pumpkin pie spice

Do you have some other favorites? Send them to us at:

Gluten Free Pancakes

1 cup favorite milk

1 1/4 cup gluten free oats

1 tablespoon gluten-free flour

2 teaspoons flax seeds

1/4 teaspoon salt

½ teasppon baking powder
1 teaspoon coconut oil (or grapeseed oil, or melted butter)

Measure out all the ingredients and add them to a blender. Blend together for about 60 seconds. Heat the oil or butter in a hot pan. Ladel out 1/3 of the mixture.
After one minute, flip pancake over to other side. After one minute flip over again; it should be a golden-brown color. Do the same with the rest of the batter.
Top with favorite fruit (berries, bananas) and maple syrup to serve.

Slow Cooker Breakfast Brown Rice Pudding


  • 3/4 cup long grain brown
  • 1 can coconut milk, light or regular
  • 1 cup unsweetened non dairy milk, your choice
  • 1/4 – 1/2 cup water - more or less for desired consistency
  • 1 teaspoon ground cinnamon
  • 1/4 cup raisins, or other chopped dried fruit
  • 1/4 cup almonds, chopped and toasted
  • 1/4 cup agave nectar, optional


Turn the slow cooker on.

Add rice, coconut milk, almond milk, water and cinnamon to the slow cooker.

Set to low for 4 hours. If cooking over night, a slow cooker with a timer is essential.

When ready, mix in fruit, almonds and agave, if using.

Serve and enjoy!

Serves 4


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