Category: Breakfast

Fruit-on-Bottom Yogurt Cups

Published on by AlissaLeave a comment

I’m a snacker. I love to snack throughout the day, eating one snack around 10am and another one around 3pm.  Snacking keeps my blood sugar in check and also keeps me from eating everything in sight once I get home.  One of my favorite snacks is yogurt!

Prepackaged yogurt cups have a lot of added sugar and preservatives. You can save money and have a tastier treat by making your own. I buy organic plain yogurt. Plain greek yogurt is also a great alternative which has over twice the protein as plain yogurt and is ultra creamy. Buying bulk plain yogurt is a lot cheaper and you can keep it on hand to use in other recipes (as an alternative to sour cream in dips, on tacos).

Fruit-on-Bottom Yogurt Cups

Ingredients

Organic plain yogurt (greek style, whole fat, or low fat)

Yogurt Option Add-ins:

  • unsweetened applesauce (add a dash of cinnamon for a kick)
  • 1/4 cup fruit (blueberry, strawberry, blackberry, peaches, whatever you have), frozen or fresh
  • 1 teaspoon no added sugar fruit preserves
  • dried fruit (cranberries, figs, apples, apricots)
  • vanilla extract
  • fresh sliced or chopped nuts (almonds, walnuts, pecans, etc)

Instructions

  1. If using frozen fruit, thaw in the microwave for 15 to 30 seconds. Add fruit, preserves, or applesauce  (or combination of these ingredients) to the bottom of a container.
  2. Add 1/2 cup to 1 cup of plain yogurt. Top with a sprinkle of nuts, vanilla extract, or dried cranberries.

Huevos Rancheros with Black Beans

Published on by Alissa7 Comments

I loooooove breakfast. Lazy Sunday morning breakfast dates with my husband are the best thing on earth.  Our favorite breakfast joint back in Norman was a fabulous place called Turquoise Cafe. They were fresh, inventive, and used local ingredients. Brunch items included oatmeal brûlée, amazing huevos rancheros, and blue corn migas. I’d stab someone’s eye out with a spork for those migas or huevos. Ya, you heard me. Don’t stand in front of me and a good brunch, buddy.

But alas, Turquoise is no more (sniff sniff). It closed shortly after we moved due to some unfortunate circumstances. But, I still crave that food with a vengeance.

I have yet to find any breakfast joint in KC that comes close to Turquoise. We have searched near and far, and still nothing.

I set out to try to recreate the Huevos from that restaurant and I do believe that I have it down to a science, and, in my opinion, have perfected the recipe. Huevos Rancheros (Rachers Eggs) is a basic mexican breakfast that usually consists of fried eggs, tortillas, and cooked salsa.

I like to serve my huevos over black beans. This dish is SO freaking easy and quick. On a busy night, I often will whip this up for dinner. It seriously takes less than 10 minutes to put this meal together.

All you need is eggs, tortillas, cheese, black beans, and salsa. I think cilantro is a huge bonus but not a must. Luckily, my cilantro never gave up the ghost over our lackluster winter and I was able to run out there and nab some to sprinkle on the eggs.

Heat your oven to 350F and place tortillas with a sprinkle of cheese into the oven to melt the cheese. Use whatever cheese you have on hand: cheddar, pepper jack, goat cheese, or even parmesan….seriously.

I like to add a bit of ground cumin to black beans for a good earthy flavor, but it isn’t necessary if you do not have the spice. Add a bit of salsa to your black beans and heat in the microwave while the tortillas are warming in the oven. After the cheese is melted on the tortillas, put the tortillas on oven-proof serving plates and then place a bit of black beans down the middle of each tortilla. Lower the oven temp to 200 F and place the prepared plates in the oven to keep warm while making the eggs.

Fry or scramble some huevos (eggs) to top off the dish. I like my eggs over-medium with a great runny yolk. I recommend getting local, cage-free and farm fresh eggs, if possible. They taste and look so different than traditional store-bought eggs with amazing orange yolks instead of yellow. Mmmmm…love some good orange-yoked eggs for breakfast, lunch, and dinner.

Huevos Rancheros with Black Beans

Note: On the serving size, I usually eat one egg and one tortilla whereas my husband eats two eggs and two tortillas. So, adjust your portion size according to your crowd.

Serves 2 

Ingredients

  • 2 to 4 huevos (eggs)
  • 2 to 4 corn tortillas
  • 2 cups (1 15oz can) of black beans
  • 1/4 teaspoon ground cumin
  • 1/4 to 1/2 cup of cheese (whatever you have on hand)
  • 1/2 cup prepared salsa
  • Toppings – cilantro, green onions, extra cheese
  • salt and fresh cracked pepper

Instructions

  1. Preheat oven to 300 F. Place tortillas on a baking sheet. Spray tortillas on both sides with nonstick spray. Sprinkle a couple tablespoons of shredded cheese on each tortilla. Place in preheated oven. Once the cheese is melted (about 2 minutes), remove from oven. Reduce oven temp to 200F.
  2. Mix black beans, 1/4 cup salsa, cumin, and 1/8 teaspoon of salt in a medium microwavable bowl. Microwave (or heat on the stove in a saucepan) for about 2 minutes, or until warmed through. Stir.
  3. Place 1 to 2 cheese-topped tortillas on each serving plate. Place about 1/3 to 1/2 cup of warmed black beans down the middle of each melted cheese-topped tortilla. Set aside or place oven-proof plates in 200F oven to keep warm.
  4. Cook eggs over medium (or however you desire). Remove warmed plates from oven. Place one egg on top of black beans. Sprinkle with cilantro, green onions, and extra cheese. Serve with salsa.

Chocolate Banana Recovery Smoothie

Published on by Alissa3 Comments

There is something that you should know about me. I am very much a type-A personality. But I am working on it. Not that it is a bad thing…it just gets in the way of having fun sometimes. Once I decide on a goal, I’m like a rabid and starving dog…I latch onto it and DO NOT LET GO until I have done it. It’s like the old “hand shake” agreement that I have with my brain. It’s a sick sick sick disease that I have.

For example, a few years back I started running. I had never been a runner. When I think of runners, images of long legged and tall women and men come to my mind. Not me…short and squatty.  I’m short…very short. I lie when I say that I’m 5’3″ on my driver’s license. But I had a goal…I was going to start running. I had previously jogged here and there. I’d even ran a 5k several years before. But I had never kept with it. I was too busy, I thought. Too busy to take just 30 minutes out of my day.

So in an attempt to meet my goal and to shed some of the 10+ grad school pounds that I picked up, I began running. Beginning in January, I couldn’t run a mile. And then I ran two….and then, by April, I ran 6 miles in a relay.

Well, if I could go 6…I could go 13, right? Goal set. I ran a half marathon by June.

Then my head immediately says…”If you can do 13….you can do a full marathon”. Goal set.

My body choked, I got a hip fracture…but by October, I pushed through and finished a marathon, with a hip fracture. 26.2 miles. And yes, those last 0.2 miles are important. Did I mention I’m Type-A? And crazy. I mentioned I was crazy, right? And stupid. But I had a goal, right? Crazy.

Needless to say, I think I have learned my lesson…with running at least. I’m not advocating, at all, my quick way to marathoning. Really, you should be running for over a year before attempting one or even a half marathon at that. And then you probably won’t fracture your hip, like I did. stupid. I mentioned I was crazy, right?

Anyways, I do learn from my mistakes.

Who knows if I will ever run another marathon again, but I’ve been an avid runner now for over 3 years.  I’m addicted. I love the feeling of running in the spring. It’s my “me” time. I now know that you have to eat right to get to where you want to be. During that whole experience, I crashed and burned a lot, but I also learned that meals and snacks are the fuel for the next event.

I still do long runs on weekends, about 6 to 10 miles, depending on the weather. After a long run, bike ride, or even a hard workout (over 45 minutes), it is super important to get protein and carbs back into for body to refuel for the day and for your next run, ride, or workout. Low fat chocolate milk is perfect for this refueling. It has good carbs and plenty of protein (3 to 1 ratio). Usually, I buy the vacuum packed organic chocolate milk that is in simple individual servings. I can take them with me when I travel and they are a perfect single serving.

However, if I am at home, I make my own recovery drink which is a chocolate banana smoothie. I always keep sliced frozen bananas in the freezer because I always have those few bananas that are going bad at the end of the week. Slicing them up and storing them in the freezer is perfect to grab later for smoothies or to defrost and use in breads.

So here is the quick and simple smoothie. In a blender, throw some sliced frozen bananas with a cup of milk and a few teaspoons of dutch unprocessed cocoa powder (Mmmmm antioxidants!). Done. Blend. Drink.

Tastes like a milk shake.  Now that’s fun. I told you I was working on having fun. And even if you don’t do long runs, this is a great healthy start to your day or even as a dessert at night.

Chocolate Banana Recovery Smoothie

Makes: 1 serving

Ingredients

  • 1/2 to 1 cup sliced frozen bananas
  • 3/4 to 1 cup milk
  • 2 teaspoons dutch-processed cocoa

Instructions

  1. Place cocoa in a small bowl with 2 tablespoons of milk or water. Mix milk and cocoa powder to make a chocolate paste.
  2. Add frozen sliced bananas, milk, and chocolate paste to a blender or the cup of an immersion blender.
  3. Blend.
  4. Drink.
  5. Enjoy.

Peanut Butter Banana Muffins

Published on by Alissa1 Comment

Now, I looooove banana bread, but sometimes you need a bit of a change. Peanut butter meet banana. I dig these in the morning, in the afternoon, a snack before a run, a night snack…. Yes, make these puppies. If you like sweet muffins, feel free to increase the honey or sugar.

Peanut Butter Banana Muffins (serves 12)

These muffins are adapted from Mark Bittman’s recipe for muffins in “How To Cook Everything” and the “Food Matters Cookbook“. And inspired by Joy the Baker’s recipe for Peanut Butter Banana Bread.

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup honey (or brown sugar)
  • 2 to 3 ripe bananas, mashed (about 1 cup)
  • 1/3 cup milk
  • 1 egg, slightly beaten
  • 3 tablespoons butter, melted
  • 1/4 cup organic all natural peanut butter
  • 1/4 cup chopped peanuts (optional)
  • 1/4 turbinado sugar (optional)

Instructions

  1. Heat oven to 375 F. Line 12-cup muffin tin with muffin liners.
  2. Combine dry ingredients in large bowl. Whisk till combined. Set aside.
  3. Combine wet ingredients (honey through egg) in medium bowl. Add butter and peanut butter. Stir until all ingredients are incorporated.
  4. Make a well in the middle of the dry ingredients. Add wet ingredients to the dry ingredients. Mix with wooden spoon or spatula until just combined. Stir in peanuts, if using. Sprinkle the tops of each muffin with turbinado sugar.
  5. Fill muffins 3/4 full. Bake for 20 minutes, or until toothpick inserted in middle of muffin comes out clean. Tops should be lightly browned. Remove from oven and allow to cool for 5 minutes. Cool on wire rack. Eat warm!!!!

Stuffed Cinnamon Raisin French Toast Casserole

Published on by Alissa4 Comments

I’m generally not a french toast fan, but cinnamon raisin bread is a weakness of mine. So I figured that of all french toast recipes, one with cinnamon raisin bread and cream cheese-stuffed goodness would likely win me over.

This is a great make-ahead dish and it serves a group. The original recipe serves 10 to 12, which I have brought to work.  But the recipe I provide below has been reduced by half since I don’t normally feed a football team. But feel free to double or triple the recipe. It would be perfect for a brunch or even on Christmas morning. The warm smell of cinnamon makes me wobbly at the knees….ya, it doesn’t take much.

I adapted this recipe from Cooking Light, cutting down the sugar because the cinnamon bread provided plenty of sweetness. I also added apples, which provided a good tartness and brought this breakfast up to an 11…well, maybe an 8. I think it makes this dish a winner! Oh ya, and it’s stuffed with cream cheese…so duh…it’s good.

Stuffed Cinnamon Raisin French Toast Casserole (serves 6)

Note: A variety of fruits and nuts could be added to the filling. Think cranberries, apples, blueberries, toasted almonds, walnuts, or pecans.

Ingredients

  • 12 slices of good cinnamon raisin bread
  • 1.5 cups 1% milk
  • 4 eggs, divided
  • 1/2 cup of half and half
  • 1/4 cup of maple syrup (or sugar)
  • 1 apple, diced (granny smith works well)
  • 1 tablespoon brown sugar
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fresh nutmeg
  • 1 (8 oz) block of 1/3 less fat cream cheese, softened

Instructions

  1. Trim crusts from bread. Spray a 11 x 8-inch baking dish nonstick cooking spray. Arrange half of the cinnamon raisin bread the bottom of the baking dish.
  2. Combine milk, 3 eggs, half-and-half, and 1/4 cup maple syrup in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
  3. Combine 1 egg, diced apple, brown sugar, vanilla, cinnamon, nutmeg, and cream cheese in a mixer until smooth. Pour this cream cheese mixture over moist bread in dish. Place the remaining cinnamon bread over the cream cheese mixture. Pour remaining milk mixture over cinnamon bread. Cover and refrigerate at least 8 hours or overnight.
  4. Preheat oven to 350°.
  5. Uncover and bake at 350° for 45 to 55 minutes. Let stand 10 minutes before serving.

Ham and Swiss Breakfast Strata

Published on by AlissaLeave a comment

Need an easy breakfast casserole to feed a hungry brood? I took this for breakfast to work on friday. I think it will make a great breakfast for a holiday morning.  This is an adapted Martha Stewart recipe. It is called a strata (not because it sounds pretentious) because you layer the ingredients in the pan…get it… stratification…layers…ya, this is a geologists casserole. Sorry, science humor.   So the great thing about this strata (say it and hold your pinky up too, you’ll feel special) is that you can throw it all together the night before and then bake it in the morning. Love it! Like a lot of casseroles, you can swap different cheeses, add veggies, throw in more or less meat (queue gasp from Texas).

For the bread filling, I used a long fresh loaf of french bread from a local bakery. You could also use any soft good white bread (italian or ciabatta).  My only issue was that it was a bit “bready” for my taste, but plenty of coworkers liked it. If you like bread, you’ll love it, but if you are like me and want more EGG, then I recommend reducing the quantity of bread (only use 1/2 to 3/4 of the loaf) and reduce the milk by 1 cup (use 3 cups instead of 4 cups).

Ham and Swiss Breakfast Strata adapted from Martha Stewart (serves 12)

Ingredients

  • 1 pound French loaf, diced into 1-inch cubes
  • 1 cup diced smoked ham (1/4-inch dice)
  • 2 cups grated Swiss cheese
  • 2 green onions (green and white parts), diced
  • 1 Tablespoon minced chives
  • 1 15 oz can diced tomatoes (or 3 fresh), drained
  • 12 large eggs (6 whole eggs and 6 egg whites)
  • 4 cups 1% milk
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1/4 teaspoon fresh cracked black pepper
Instructions
  1. Spray a 9-by-13-inch baking dish with nonstick spray. Arrange half of the diced bread in the bottom of the dish. Sprinkle half of the ham, cheese, green onions, and chives evenly on top of the diced bread.
  2. Add another layer of bread and top this layer with the remaining ham, cheese, green onions, and chives. Arrange and spread the diced tomatoes on top of the casserole.
  3. In a large bowl, whisk the eggs, egg whites, milk, mustard, smoked paprika, salt, and pepper until combined. Pour this egg mixture over the casserole layers.
  4. Cover and refrigerate overnight.
  5. Preheat oven to 350 degrees. Pull the casserole out of the refrigerator 30 minutes prior to baking so that the  casserole can come to room temperature.
  6. Bake casserole uncovered until golden and fluffy, about 60 to 70 minutes. It will be done when you insert a knife and it comes out clean. Let stand 20 minutes before serving. ENJOY!

Kitchen Sink Frittata

Published on by Alissa2 Comments

Frittatas are basically open faced omelets or like an egg pizza. Eat them for breakfast, lunch, or dinner….quick and easy. Swap up the fillings for whatever you have on hand or whatever is in season at your local farmer’s market. I will throw just about anything and everything except the kitchen sink in a frittata (hence the name).  And like anything else….top with a good parmesan cheese or even goat cheese. I’m talking real cheese here people…put away those slices of american cheese.

For this frittata, I added the last of the cherry tomatoes and some ruby swiss chard from my garden. I finally beat the squirrels and was able to enjoy a few succulent tomatoes!!! Ha! I think their stomachs are currently bloated from devouring the pumpkins that were on my porch. My front porch looks like a pumpkin massacre. I give up.

I do have a boat load of swiss chard in my garden right now. The market is busting with them too. If you have never given chard a try, you should venture out and give it a shot. Swiss chard is a hearty winter green that I love to throw into stews, saute as a side dish, or use as a bed for poached eggs.  Any recipe that you would put cooked spinach in, you could use swiss chard. It requires a bit more cook time than spinach because it is slightly tougher. Similarly, if you don’t have swiss chard, swap in spinach.

Kitchen Sink Frittata (serves 2)

Ingredients

  • 2 tsp olive oil
  • 1 bunch of swiss chard, cleaned and sliced with stalks removed
  • 1 cup cherry tomatoes, sliced in half
  • 4 eggs
  • cheese (goat cheese, parmesan, or feta)
  • salt and pepper
Instructions
  1. Preheat broiler. Set top rack just beneath broiler.
  2. Heat an 8 to 10-inch ovenproof skillet over medium-high heat. Heat olive oil. Add tomatoes and swiss chard and saute for 5 minutes, stirring often.
  3. In a medium bowl, whisk eggs and salt and pepper.
  4. Add eggs and half of cheese to skillet. Reduce heat to medium. Stir to blend the eggs, chard, and tomatoes. Cover and cook eggs until almost set, about 5 minutes. Sprinkle with remaining cheese.
  5. Transfer skillet to oven. Broil until just set in the center and cheese is slightly browned. Do not over cook! Remove from oven.
  6. Using a rubber spatula, loosen edges of frittata from skillet. Place a large plate or serving platter over the skillet. Flip skillet and platter over so that the frittata falls onto the plate. Cut into six pieces and serve.

Croque Madame (a.k.a. Best Ham, Egg, and Cheese Sandwich You Will EVER Have)

Published on by Alissa3 Comments

October has been crazy. I have been trying to post this amazing recipe for over a week now.  I promise I did not abandon you…. Hopefully this amazing breakfast dish will make you love me again and forgive me.  What is better than a ham and cheese sandwich….throw extra cheese sauce, butter, and an egg on top. Ya. This is the breakfast that I make for special occasions because, well, otherwise my butt would not fit through a door without being greased with butter….on the outside.  I made this for my best girl friends. It is one that they request and it is a breakfast that I loooove making.

I first had this sandwich when I was in Paris many years ago. I was tired from jet lag and stopped into a cafe. My french was terrible but I recognized the few ingredients in the Croque Madame…and I love anything with cheese and an egg. I nearly passed out from the pure divinity of this sandwich. Every bite is like falling in love. No, i’m not being dramatic…try it. you will agree. Money back guarantee.

Gruyere cheese makes this sandwich. It is a type of swiss cheese and you can find it in the specialty cheese section at your grocer. I’ve made this sandwich with expensive imported aged gruyere cheese and also with a cheaper and more affordable gruyere. Imported and aged is better, but seriously…both taste like a million bucks. So do whatever your pocket book allows….But whatever you do…just do it! You won’t regret it.

Traditionally, this sandwich is made with two slices of sourdough bread with ham, béchamel sauce, gruyere, and topped off with an egg. To cut down some of the calories, I make this an open faced sandwich and cut out one of the pieces of bread. Also, the bread is usually buttered on both sides and toasted, but again, to cut down on a few calories, I don’t butter the toast. But if you are feeling like you need more butter in your diet, feel free to butter away.

The béchamel sauce is a bit time consuming and is not something that you can walk away from. You can make this sauce ahead of time (1 hr or so) and cover with plastic wrap until you need to use it. Bechamel sauce is basically butter, flour, milk, gruyere cheese and a dash of nutmeg. mmmmm. Again…traditionally this sauce is made with whole milk….to give your badunkadunk some more dunk.  However, I use 2% milk, but I have used 1% in a pinch and I think it tasted plenty rich.  Any leftover sauce can be used towards a veggie lasagna, other sandwiches, on top of baked eggplant….on a spoon. 🙂

Now, you can also make this sandwich without the egg (who knows why you would do this), but, if you do (i’ll think you are crazy), it is referred to as a Croque Monsieur.

Croque Madame (serves 4…generously)

Ingredients

Bechamel Sauce

  • 2 Tbsp butter
  • 2 Tbsp all purpose flour
  • 1 1/4 Cup 2% milk
  • 1/8 tsp salt
  • 1/8 tsp cracked black pepper
  • dash nutmeg
  •  1/2 to 3/4 cup shredded gruyere cheese (divided)
Sandwich
  • 4 slices of good sourdough bread
  • 4 tsp dijon mustard
  • 1/2 lb thinly sliced black forest ham
Instructions
  1. Melt 2 Tbsp butter over medium to low heat in a saucepan (1 to 1 1/2 quart pan). When the butter has melted, whisk in the flour and make a roux. Stir constantly until smooth and cook for approximately 2 minutes (keep stirring).
  2. Slowly add the milk. Whisk constantly and cook until thickened. Remove from the heat and stir in the salt, pepper, and nutmeg. Stir in 1/4 cup to 1/2 cup of gruyere cheese. Set aside.
  3. Preheat broiler.  Spray 8×8 or 9×13 pyrex dish with nonstick spray.
  4. Toast four slices of sourdough bread. Place toasted bread in a single layer on the bottom of the dish.
  5. Spread approximately 1 tsp of dijon mustard on the top of each sourdough slice.
  6. Add several thin slices of ham on top of the dijon.
  7. Top the ham with appoximately 1/4 to 1/3 cup of bechamel sauce.  Sprinkle the top of the open faced sandwiches with remaining gruyere cheese.
  8. Place in oven beneath broiler for about 3 to 5 minutes or until gruyere is melted and lightly browned.
  9. While the open faced sandwiches are in the broiler. Spray a skillet with nonstick spray. Cook each egg separately to your liking. I prefer sunny side up or poached.
  10. Remove open faced sandwiches from oven. Place each one on a plate and top with your “fried” egg. 
  11. Enjoy heaven!

Cinnamon Apple Oatmeal

Published on by AlissaLeave a comment

FALL IS HERE!!! And so are apples, pumpkins, sweet potatoes, oh my! The farmer’s market was bursting with apples. Yes, I looooove apple and pumpkin season.  Just you wait…I’m obsessed with pumpkins…but that will be a later post (or ten).

I also love love love breakfast. With cool mornings, I crave a warm hearty bowl of oatmeal with apples and cinnamon. So this morning I made a hearty batch for K and I. MMMmmm. Nothing smells better to me than warm baked apples with cinnamon. Well, maybe warm baked pumpkin and cinnamon. Or pumpkin, apples, and cinnamon. Oooh. But like I said…that’s later.

Making oatmeal with milk is a great mix of carbs and protein to give you fuel for a good run or just simply to keep you full until lunch. Almond milk would work well too. Just be careful and watch the milk/water mixture when heating this up on the stove or microwave. It likes to froth and boil over if you aren’t paying attention…and evidently, I don’t pay attention….happens to me every dang time. I like to add wheat bran for an extra fiber boost, keeping you fuller longer.  You can make this on the stovetop or in the microwave.

Cinnamon Apple Oatmeal

Serves 2

Ingredients

  • 1 cup milk (or almond milk)
  • 1 cup water
  • 1/8 tsp salt
  • 1/2 cup whole rolled oats (not instant)
  • 1/2 cup wheat bran (if you don’t have wheat bran, double the oats).
  • 1 apple (organic preferably), core and diced
  • 1/2 tsp cinnamon
  • dash of nutmeg (optional)
  • 2 to 4 tsp maple syrup
  • Additional toppings (raisins, slivered almonds or chopped walnuts, extra cinnamon)
Instructions (stove top)
  1. Bring water, milk, and salt to a boil. Keep an eye on this. She likes to boil over.
  2. Add oats, wheat bran, diced apple, cinnamon, and nutmeg (if using).
  3. Cook for 5 minutes on medium heat.
  4. Divide between two bowls.
  5. Top each bowl with 1 to 2 tsp maple syrup.
  6. Pour some coffee and enjoy!
Instructions (microwave)
  1. Make these as individual servings. So cut the above recipe in half and add all ingredients except the maple syrup into separate bowls.
  2. Microwave for 2 to 3 minutes. Stirring every minute. But keep an eye on this lil’ bugger. It’ll boil out if you have too small of a bowl.
  3. Top each bowl with 1 to 2 tsp maple syrup.
  4. Now, get some coffee already!  Enjoy!