Freezer Meal Prep Marathon BACK TO SCHOOL | 8 Lunchbox staples, easy breakfasts, healthy snacks
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Recipes in this Video
3 recipes
Ingredients
- ●2 cups rolled oats
- ●1/2 cup honey or maple syrup
- ●1/2 cup nut butter (peanut, almond, or sunflower)
- ●1/2 cup mixed seeds (pumpkin, sunflower, chia)
- ●1/2 cup dried fruit (raisins, cranberries, or apricots)
- ●1/4 cup unsweetened shredded coconut
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
- 2In a large mixing bowl, combine the rolled oats, mixed seeds, dried fruit, shredded coconut, and salt.
- 3In a small saucepan over low heat, combine the honey (or maple syrup) and nut butter. Stir until melted and well combined.
- 4Remove the saucepan from heat and stir in the vanilla extract.
- 5Pour the melted mixture over the dry ingredients and mix until everything is well coated.
- 6Transfer the mixture to the prepared baking dish and press it down firmly with a spatula or your hands to create an even layer.
- 7Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- 8Remove from the oven and let it cool completely in the pan before lifting it out using the parchment paper.
- 9Once cooled, cut into bars or squares and store in an airtight container.
Equipment
8x8 inch baking dishparchment papermixing bowlsmall saucepanspatula
Ingredients
- ●1 cup rolled oats
- ●1/2 cup peanut butter
- ●1/4 cup honey
- ●1/4 cup chocolate chips
- ●1/4 cup ground flaxseed
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a large mixing bowl, combine the rolled oats, peanut butter, honey, chocolate chips, ground flaxseed, vanilla extract, and salt.
- 2Mix all the ingredients together until well combined. You may need to use your hands to fully incorporate the peanut butter.
- 3Once the mixture is well combined, refrigerate it for about 30 minutes to make it easier to handle.
- 4After chilling, remove the mixture from the refrigerator and scoop out tablespoon-sized portions.
- 5Roll each portion into a ball using your hands.
- 6Place the energy bites on a baking sheet lined with parchment paper.
- 7Once all the bites are formed, return them to the refrigerator for another 30 minutes to firm up.
- 8Store the energy bites in an airtight container in the refrigerator for up to a week.
Equipment
mixing bowlspoonbaking sheetparchment paperrefrigerator
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup whole wheat flour
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 cup granulated sugar
- ●1/2 cup brown sugar
- ●1/2 cup unsweetened applesauce
- ●1/2 cup grated carrots
- ●1/4 cup vegetable oil
- ●2 large eggs
- ●1 tsp vanilla extract
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3In another bowl, whisk together the granulated sugar, brown sugar, applesauce, grated carrots, vegetable oil, eggs, and vanilla extract until well combined.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 6Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 8Enjoy your Carrot Applesauce Muffins warm or at room temperature.
Equipment
muffin tinmixing bowlswhiskspatulameasuring cupsmeasuring spoons
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