Reset your morning rhythm with homemade grab-and-go treats
There’s something about early spring that makes me want to reset the rhythm of my mornings. The light lingers a little longer, the air feels softer, and suddenly a warm bakery-style breakfast with a hot cup of coffee just feels right.
This month’s recipes lean into that cozy-meets-convenient energy with treats you can bake once and enjoy all week long.
Think easy grab-and-go options that feel a little indulgent: banana muffins with melty pockets of dark chocolate, tart cherry pecan scones that are buttery with just the right balance of sweet and tangy, and a crunchy trail mix granola perfect for sprinkling over yogurt or eating by the handful.
They’re simple to make, easy to stash on the counter, and ideal for busy spring mornings when you want something homemade without slowing down.
• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.
•••
Tart Cherry Pecan Scones
2 cups flour
2 teaspoons baking powder
¼ cup sugar
½ teaspoon salt
2 tablespoons butter, very cold, shredded
⅓ cup pecans, chopped
½ cup canned tart cherries, drained
¼ cup dried cranberries
½ cup milk (We used unsweetened almond milk.)
2 squares white chocolate bark
Heat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, mix together the flour, baking powder, sugar and salt.
Add the shredded butter to the dry ingredients and toss to coat.
Stir in the pecans, tart cherries, and dried cranberries until evenly distributed.
Pour in the milk and gently mix until the dough just comes together — do not over mix.
Transfer the dough to the prepared baking sheet and form it into an 8-inch circle, about 1 inch thick.
Place the baking sheet in the freezer for 60 minutes. This helps achieve clean knife cuts.
Remove from the freezer and slice the circle into 8 triangles. Pull them apart slightly so they have room to bake.
Bake for 15 minutes, or until lightly golden brown.
Let the scones cool completely.
Melt the white chocolate bark according to the package instructions (some melt at 50% power). Drizzle over the cooled scones.
Allow the chocolate to set for 10 minutes, then enjoy!
Makes: 8 scones
— Biz Velatini
•••
Banana Dark Chocolate Chip Muffins
For the streusel:
½ cup all-purpose flour
¼ cup sugar
¼ cup brown sugar
1 tablespoon cinnamon sugar
4 tablespoons butter, softened
For the batter:
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 bananas, fresh and diced
1 cup dark chocolate chips
2 large eggs
1 cup sugar
½ cup oil (I used olive oil)
1 cup nonfat Greek yogurt
1 teaspoon vanilla extract
Preheat the oven to 425°F.
Line a muffin tin with paper liners, or use nonstick spray. (You can use two tins, or bake in batches.)
Make the streusel topping: Combine ½ cup flour, sugar, brown sugar and cinnamon sugar. Add the butter and use a fork to incorporate the butter.
Make the batter: In a bowl, mix 2 cups flour, baking powder, salt and whisk to combine. Add the bananas and chocolate chips and toss to coat. Set aside.
In a large bowl, mix the eggs, sugar, oil, yogurt and vanilla extract and whisk until combined. Add the flour mixture to this mixture and stir to combine until all the flour is incorporated.
Scoop the batter into each muffin liner until it reaches the top. Divide the streusel topping over the top of each muffin, pressing slightly so it sticks to the batter.
Bake at 425°F for 7 minutes, then reduce the temperature to 350°F and bake for 13 more minutes. Let cool in the muffin tin for 10 minutes before cooling on a wire rack.
Makes 15 muffins.
— Biz Velatini
•••
Trail Mix Granola
3 cups quick oats
½ cup sweetened coconut
½ cup unsweetened coconut
2 cups nuts (We used a combination of pecans, almonds and slivered almonds.)
1 cup M&M’s
6 tablespoons coconut oil
⅔ cup maple syrup
½ teaspoon salt
2 tablespoons brown sugar
2 teaspoons vanilla extract
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
In a large bowl, combine the dry ingredients and stir to evenly distribute.
In a small saucepan over medium-low heat, melt the coconut oil, syrup, salt, and brown sugar, stirring continuously until smooth and glossy and the sugar is fully dissolved. Remove from heat and stir in the vanilla extract.
Pour the warm syrup over the dry ingredients. Using a sturdy spatula, mix thoroughly until the oats are fully coated and evenly saturated. (Don’t rush — this helps create crunchy clusters.)
Transfer to the prepared baking sheet. Spread evenly and press firmly into a thin, compact layer to encourage larger chunks.
Bake for 20 minutes. Rotate the pan and bake 5 minutes more, or until lightly golden at the edges.
Cool completely on the pan without stirring. Do not break up while warm if you want large clusters. Once fully cooled, break into desired pieces and store in an airtight container.
Makes: 12 servings
— Biz Velatini