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Grace-Filled Homemaking

The Semi-Crunchy Mama's Guide to Healthy Recipes, Faith and All Things Homemaking

Gentle Sweet

Cinnamon Roll Baked Oatmeal

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This post might include affiliate links for products that I know and LOVE!

My Cinnamon Roll Baked Oatmeal is protein packed and totally delicious! It has all the flavors of a decadent cinnamon roll..including icing! Greek yogurt gives it extra nutritional value and allows us to enjoy this breakfast without adding a lot of fat.

Cinnamon Roll Baked Oatmeal

My single serve Cinnamon Roll Oatmeal was one of the first recipes I published on my blog wayyy back in the day. I created it because, at the time, I was the only one eating the THM way. Nowadays, my kids are more than happy to eat my healthy creations, so I wanted something similar, but family sized. A lot of you had the same thought because I can’t tell you how many times I got requests to make my oatmeal family-sized! 🙂

Not only is this recipe family-sized, but it’s also a lot easier than stove-top oatmeal. I love breakfasts that are stir and bake! They make life so much easier. You can double this recipe into a 9×13 inch pan so you have extra baked oatmeal on hand. This is one of my all-time favorite healthy eating hacks. Cook once, eat twice..or more.

Cinnamon Roll Baked Oatmeal

I think the baked oatmeal is great on it’s own, but it’s phenomenal with the Greek yogurt topping! It makes it taste more like a cinnamon roll and gives it some extra protein at the same time.

Trim Healthy Mama’s, this recipe is an E because it contains healthy carbs and has very little fat. There’s enough protein (oats, egg whites, Greek yogurt) in this recipe to have it on its own as your breakfast or snack. The recipe makes 1 8×8 inch pan and serves about 6 people.

Want More Breakfast Ideas? Check out..

Pumpkin Roll Muffins

Cinnamon Roll Muffins

Cinnamon Crockpot Granola

Mexican Quiche

Pin My Cinnamon Roll Oatmeal Bake for Later Here!

Cinnamon Roll Baked Oatmeal

Cinnamon Roll Baked Oatmeal
Cinnamon Roll Baked Oatmeal
Print Recipe
Servings
1 8x8 inch pan
Servings
1 8x8 inch pan
Cinnamon Roll Baked Oatmeal
Cinnamon Roll Baked Oatmeal
Print Recipe
Servings
1 8x8 inch pan
Servings
1 8x8 inch pan
Ingredients
Yogurt Topping
Servings: 8x8 inch pan
Instructions
  1. Mix all ingredients together. Bake at 350 for 35 minutes. Let cool and top with yogurt mixture.
Yogurt Topping
  1. Mix all ingredients together until smooth.
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No Bake Lemon Cheesecake Bars (THM:S, Low-Carb, Sugar-Free)

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The weather might be cold, but I’m thinking Spring! I needed something cheery and easy, so I created these delicious No Bake Lemon Cheesecake Bars.

These bars feature a shortbread-like crust made with THM’s Baking Blend and a light filling that has the perfect amount of lemon flavor. I’m obsessed with this recipe!

A few notes:

  • Feel free to use 1/3 fat cream cheese to lighten things up!
  • If you have fresh lemons on hand, lemon zest adds a great zing to these lemon cheesecake bars.
  • I recommend leaving this recipe in the fridge for at least an hour to set. The texture is even better after a couple hours, or even overnight.
  • This recipe is low-carb, sugar-free and a THM:S. It serves 9-12, depending on how large you slice each piece.

Pin My No-Bake Lemon Cheesecake Bars for Later Here!

No Bake Lemon Cheesecake Bars (THM:S, Low-Carb, Sugar-Free)
Print Recipe
Servings
1 8x8 inch pan
Servings
1 8x8 inch pan
No Bake Lemon Cheesecake Bars (THM:S, Low-Carb, Sugar-Free)
Print Recipe
Servings
1 8x8 inch pan
Servings
1 8x8 inch pan
Ingredients
Crust
Filling
Servings: 8x8 inch pan
Instructions
Crust
  1. Lightly spray an 8x8 baking dish with coconut oil spray. Mix together all ingredients and press into the bottom of the pan. Set in the fridge while you make the filling.
Filling
  1. Mix the hot water and gelatin together until dissolved. Set to the side to cool a bit while you make the rest of the filling. Whip together the cream cheese, cream, lemon juice, sweetener, and vanilla until light and fluffy. Mix in the dissolved gelatin mixture. Spread over the crust. Let the cheesecake set in the fridge for at least 1 hour. Enjoy!
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Pumpkin Spice Muffin in Mug With Cream Cheese Glaze

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It’s still November for another week, which means I can still post this Pumpkin Spice Muffin in a Mug and not be totally irrelevant, right? 🙂 Lately, this has been one of my favorite quick treats. It’s fluffy, the flavors are spot on and the cream cheese frosting is to die for.

Pump

I really love single-serve treats! They’re perfect for when you need something on plan, fast! They’re easier than throwing together a whole cake and they are the perfect tool for portion control. This one has been on repeat particularly at breakfast time. Paired with a Trimmy, it makes for an amazing way to start the day!

Pumpkin Spice Muffin in a Mug

I’ve found the trick to a good mug dessert is to whip the ingredients really well before microwaving. This makes for a lighter texture and a less “eggy” MIM. I use a fork for this, but you could also use a tiny whisk. This recipe using Trim Healthy Mama’s Baking Blend. You could try it with your own versions of Baking Blend or a single flour like almond or coconut, but I can’t speak to the results of any variations.

The cream cheese glaze is good as is, but if you’d like to lighten it up, even more, you can replace the cream cheese with another tablespoon of greek yogurt and have just as tasty of a result. If you’re using cream cheese, make sure it’s softened before whisking together your frosting. As you can see in these photos, my cream cheese could have sat out a little longer. 🙂

 

Trim Healthy Mamas, this is an S fuel. It’s also low-carb friendly! The recipe makes one Pumpkin Spice Muffin in a Mug.

Want More Pumpkin Spice? Check out these recipes!

Pumpkin Roll Muffins

Crockpot Pumpkin Spice Latte

Pumpkin Crumb Cake

Pumpkin Spice White Hot Cocoa

 

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Pumpkin Spice Muffin in a Mug

Pumpkin Spice Muffin in Mug With Cream Cheese Glaze

Print Recipe

Servings
11

Servings
11

Pumpkin Spice Muffin in a Mug

Pumpkin Spice Muffin in Mug With Cream Cheese Glaze

Print Recipe

Servings
11

Servings
11

Ingredients

Cream Cheese Glaze


Servings:

Instructions
  1. Mix all ingredients in a microwave-safe mug. Microwave for 90 seconds or until done.

Cream Cheese Glaze
  1. Mix all ingredients together and spread on top of MIM. Enjoy!

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Peanut Butter Banana Bread (THM:E, Low-Fat, Sugar-Free!)

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I’m a huge fan of quick, hot breakfasts and it doesn’t get much easier than my Peanut Butter Banana Bread! The peanut butter and banana flavors remind me of one of my favorite sandwiches growing up. This bread is a THM: E.

Peanut Butter Banana Bread

 

One of the things I remember most about extended family holidays growing up were the many loaves of my G’ma’s quick bread. She made the best quick bread in the cutest loaf pans! She’d make pumpkin, zucchini, and cherry. Whenever I think of the holidays, I always think of those little loaves. This bread was sort of inspired by those tiny loaves of goodness.

Many of the recipes on my blog are made with the help of tiny hands. This is partly because I really like hands-on kids activities and partly because I’d never get a thing done if I didn’t let my littles help. 🙂 This recipe is one of their all-time favorites! Since this is an E fuel, they slather a lot of butter on top to make it a Crossover.

Peanut Butter Banana Bread

This recipe makes 1 5×10 inch loaf. The bread has a similar texture to a traditional banana bread, which makes my husband happy. I love the fact that this recipe is so frugal and uses oat flour as it’s base. Whenever I post a recipe that includes oat flour, many of you ask for my favorite brand. My answer to that? Quaker! I grind my own oat flour in my food processor and it’s worked great so far. 🙂

My Peanut Butter Banana Bread freezes well and I’m planning on freezing a few loaves before baby girl comes! I recommend baking it in a metal disposable pan and covering it well to prevent freezer burn. This recipe has no special ingredients as you can usually find peanut flour or something similar at your local grocery store. I do prefer to use Trim Healthy Mama’s Peanut Flour because I feel like it has the best flavor. I also think THM’s Gentle Sweet tastes phenomenal in this recipe, but you can use your favorite store-bought sweetener.

 

Follow me on Facebook, Pinterest, and Instagram for behind the scenes info, inspiration, and more!

Need More Breakfast Ideas? Check Out:

Cinnamon Roll Oatmeal

Pumpkin Roll Muffins

Cinnamon Roll Muffins

Crockpot Granola

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How to Make Peanut Butter Banana Bread

Peanut Butter Banana Bread (THM:E, Low-Fat, Sugar-Free!)
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Peanut Butter Banana Bread (THM:E, Low-Fat, Sugar-Free!)
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Ingredients
Servings:
Instructions
  1. 1. Preheat the oven to 350 and lightly grease/prep your muffin tin. 2. Mix together the wet ingredients. 3. Stir in the dry ingredients until just combined 4. Pour the batter into a loaf pan. 5. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted comes out clean.
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Apple Cider (Sugar-Free, THM:E, Single-Serve)

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This post might include affiliate links for products that I know and LOVE!

I’ve been working for quite a few weeks to perfect an on plan apple cider and I finally came up with a substitute I’m happy with! 🙂

Apple Cider

 

I have a lot of fond memories that include a hot mug of apple cider. Church bonfires, harvest parties and the occasional cozy afternoon with a big book. Fruit juice itself isn’t included in the Trim Healthy Mama plan because it can spike blood sugar, so I found a way around it. I use unsweetened applesauce to give it that “sugary” taste and apple cider vinegar to give it that much-loved tang. Both ingredients combined with some spices make for a nice hot cup of apple cider! I did try this recipe a few times with JUST apple cider vinegar and it needed a little something extra.

A lot of my readers heard about my plans to create an on plan apple cider and asked for a caramel variation. To make this cider with a caramel twist, simply add 1/8 t. caramel extract and a pinch of mineral salt. 

I’m in the market for a new blender (Recommendations please!) so I did notice that my food processor had a hard time totally combining the applesauce with the other ingredients. This wasn’t a make or break issue for me, but it did mean that once the drink settled I had to stir it a few times to recombine the applesauce. Those of you who aren’t using a food processor to make your drinks might not have this issue, but I did feel it was worth noting for the sake of transparency and all. 🙂 

This drink is labeled an “E” drink because of the applesauce. However, I recommend including this as your drink with an “E” meal. Be sure to anchor with a protein-packed side as usual! Example: Have this drink with your breakfast of an egg white omelet and piece of sprouted toast.

If you like Apple Cider, you might also like these cozy drinks!

Apple Cider Shake 

Pumpkin Spice Latte

Mexican Hot Chocolate

A roundup FULL of coffee shop type goodies from all the THM bloggers!

 

Pin My Apple Cider Recipe For Later Here!

 

Apple Cider

Apple Cider
Apple Cider
Print Recipe
Apple Cider
Apple Cider
Print Recipe
Ingredients
Servings:
Instructions
  1. Place all ingredients in blender and blend, blend, blend until smooth! Note: Please be sure to ventilate your blender every few seconds as this is extremely hot.
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Single Serve Apple Crisp (THM:E, Low-Fat, Sugar-Free, NSI Option)

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One of my favorite Fall treats is apple crisp with extra topping! I don’t always feel like whipping up a family-sized dessert, so I created this single-serve apple crisp for a quick fix.

Single Serve Apple Crisp

This recipe is the ultimate Drive-Thru-Sue treat because it uses the microwave. It can be a real life-saver when those Fall dessert cravings hit and you need something..stat! I prefer using green apples with this recipe because the tartness mixes so well with the sweet topping. I should probably tell you that this recipe has extra strudel and if you’re not a fan of all that topping, feel free to cut the topping portion in half!

Single Serve Apple Crisp

You’ll notice this recipe calls for butter. That 1 teaspoon will still keep you in “E” mode while adding a bit of homestyle flavor to the crisp. If you’re cool with a Crossover, add more. With the small amount of butter, the crisp isn’t exactly as crisp as one you’d make in the oven. If you’d like to take the extra time, you can use a little ramekin and bake it at 350 for 15-20 minutes to get a crisper texture.

This recipe serves one, but it is a generous serving, so you can share with a friend! 🙂

To Make This Treat with No Special Ingredients

Use your favorite store-bought sweetener and omit the Baking Blend. Instead, take 1-2 Tablespoons of the oats and blend into oat flour. Voila! 🙂

Special Ingredients Used:

Baking Blend

Gentle Sweet 

Mineral Salt

 

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Single Serve Apple Crisp (THM:E, Low-Fat, Sugar-Free)
Print Recipe
Servings
1 person
Servings
1 person
Single Serve Apple Crisp (THM:E, Low-Fat, Sugar-Free)
Print Recipe
Servings
1 person
Servings
1 person
Ingredients
Servings: person
Instructions
  1. Place the diced apple in the bottom of a microwave-safe dish. In a separate bowl, mix together the oats, baking blend, sweetener, salt, and cinnamon. Sprinkle over top of the apples. Divide the butter and put it on top of the topping. Sprinkle the water over top until most the topping is moistened. Microwave for 1 minute and 30 seconds. Let cool. Enjoy!
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Salted Caramel Chocolate Chip Cheesecake (THM:S, Low-Carb, Sugar-Free)

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This Salted Caramel Chocolate Chip Cheesecake is a showstopper for sure. It has a rich chocolate crust followed by a velvety cheesecake filling. The cheesecake is studded with chocolate chips and drizzled with a salted caramel sauce. You’ll have a hard time believing this cheesecake is sugar-free! This is a recipe I’d serve to any guest. Actually, I really want to serve it to someone non-THM and see if they notice a difference. 🙂

Chocolate Chip Cheesecake

This recipe is a little more involved than other recipes I post, but I promise, it’s worth it. The prep work is very minimal for a cheesecake. Simply prep the crust..

Chocolate Chip Cheesecake

Add the filling..

Chocolate Chip Cheesecake

and bake for a decadent treat!

Chocolate Chip Cheesecake

I’ve simplified it as much as possible because #MomLife. This cheesecake is so rich that you don’t need more than a sliver. This recipe makes one 10-inch cheesecake. I cut mine into 16 small slices. This recipe was a hit with my husband and boys! I’m lucky I remembered to photograph it before they knew it was there. I have stored my cheesecake in the freezer and it made a great frozen pie. Just let it thaw for a few minutes on the counter before you try to dig in. 🙂

You Might Also Like..

My favorite cheesecake shake

Peanut Butter Lovers Cake

Here’s What Products I Used:

Gentle Sweet

Baking Blend

Mineral Salt

Super Sweet

*Note: I used another kind of sugar-free chocolate chips for this recipe, but here’s a link for my favorite chocolate chips from THM!

 

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Chocolate Chip Cheesecake

Salted Caramel Chocolate Chip Cheesecake (THM:S, Low-Carb, Sugar-Free)
Print Recipe
Servings
16 slices
Servings
16 slices
Salted Caramel Chocolate Chip Cheesecake (THM:S, Low-Carb, Sugar-Free)
Print Recipe
Servings
16 slices
Servings
16 slices
Ingredients
Crust
Cheesecake
Caramel Sauce
Servings: slices
Instructions
Crust
  1. Preheat the oven to 350. Mix all crust ingredients together. Press into a 10-inch pan. Bake for 10 minutes.
Cheesecake
  1. Whip together the cream cheese, eggs, sweetener, lemon juice, vanilla, and caramel extract until smooth. Fold in the chocolate chips. Spread on top of baked crust and bake for 50-55 minutes or until set. Let cool.
Caramel Sauce
  1. Melt the butter, salt, and sweeteners together. Bring to a boil and let simmer until thick. Remove from heat and add the cream. Pour over top of cooled cheesecake. If you'd like a thicker sauce, feel free to sprinkle in 1/4 t. of gluccie.
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Filed Under: Uncategorized

Peanut Butter Lovers Cake (THM:S, Low-Carb, Sugar-Free!)

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Who else is a huge peanut butter fan? I’ll be the first to admit that peanut butter is one of my favorite things! If you’re obsessed with peanut butter, my Peanut Butter Lovers Cake is going to be right up your alley. It’s rich and decadent and best of all, it has a bakery style crumb that I worked for a long time to perfect!

Peanut Butter Lovers Cake

 

This cake is a variation of my Mini Peanut Butter Blossom Cakes. I wanted to lighten up the recipe, so I used Trim Healthy Mama’s Baking Blend. The Baking Blend gives it an even better texture than almond flour, so I was happy! Instead of putting it in mini cake pans, I spread it in one pan. Instead of a complicated ganache, I whipped up a simple peanut butter frosting. Voila! An easier, lighter cake that tastes even better than the original.

This recipe makes one 8×8 pan. Yes, it’s a small cake, but you really only need a tiny sliver to feel satisfied. You’ll notice that there’s not a whole lot of icing either. This is totally intentional on my end. Like I said, this is a really rich cake and I felt that too much icing would be overload. Feel free to double the icing recipe if you want to really indulge. 🙂

Special Items Mentioned..

Peanut Flour

Gentle Sweet

Stevia

Baking Blend

Mineral Salt

You Might Also Like..

Peanut Butter Brownie Bites

Candy Cane Cake

Special Occasion Truffles

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Peanut Butter Lovers Cake

Peanut Butter Lovers Cake
Peanut Butter Lovers Cake (THM:S, Low-Carb, Sugar-Free!)
Print Recipe
Servings
10
Servings
10
Peanut Butter Lovers Cake
Peanut Butter Lovers Cake (THM:S, Low-Carb, Sugar-Free!)
Print Recipe
Servings
10
Servings
10
Ingredients
Peanut Butter Frosting
Servings:
Instructions
  1. Preheat oven to 350. Cream Peanut Butter, Butter, and sweetener together until fluffy. Beat in the egg and vanilla. Add all dry ingredients and blend until combined. Put in greased 8x8 inch pan and bake for 30-35 minutes or until knife inserted comes out clean. Let cool.
  2. Cream all ingredients together until thick. Spread evenly on top of cake. Enjoy.
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Nutrition Facts
Amount Per Serving
Calories 187
% Daily Value
Total Fat 17.6g
23%
Saturated Fat 8.3g
41%
Trans Fat 0.0g
Cholesterol 41mg
14%
Sodium 193mg
8%
Total Carbohydrates 3.4g
1%
Dietary Fiber 1.1g
4%
Sugars 1.1g
Protein 5.2g
Vitamin A 0%
Vitamin C 0%
Calcium 30%
Iron undefined%






Bananas Foster French Toast Bake

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French toast makes any morning a bit fancier, right? This one really takes the cake and it’s easy to throw together. It has all the flavors of Bananas Foster, which is one of my favorite desserts!

bananas foster

This recipe came about one morning when I was scrolling through my Pinterest feed, looking for new breakfast ideas. I’m always down for a good french toast variation and I saw a lot of different ideas. I saw one that included banana and peanut butter and I got to thinking, “Hmm! I bet bananas foster would be great in french toast form!” So, here we are. 🙂 I wanted to make this recipe as simple as possible. I thought about making this as you would regular french toast, but then I figured that a “bake” would be so much easier. The banana topping adds something extra to the dish, but really only takes an extra 10 minutes or so to make. The bananas carmelize in the pan, making them extra gooey and good. Hint: This is a great recipe to use those nearly rotten bananas in. The uglier they are the better they taste!

I love breakfasts that are quick and simple. Bonus points if you can make it ahead of time! My  Bananas Foster French Toast Bake fits the bill perfectly. You can make the base the night before and store it in the fridge if you’d like. This bake serves about 6 people. Trim Healthy Mama friends, this would be an “E” fuel because of the carbs from the banana and sprouted bread. Feel free to have some Greek yogurt or light cottage cheese on the side. My favorite way to add additional protein to this breakfast is with an Iced Trimmy!

Special Ingredients Mentioned:

Gentle Sweet

Super Sweet

Mineral Salt

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Bananas Foster

Bananas Foster French Toast Bake
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Bananas Foster French Toast Bake
Print Recipe
Ingredients
Banana Topping
Servings:
Instructions
  1. Preheat the oven to 400 degrees. Lightly spray an 8x8 inch pan with coconut oil spray. Rip up the slices of bread. Place in the pan. Whisk together the egg whites, almond milk, spices, extracts, and sweetener. Pour over the bread. Bake for 30 minutes or until set.
Banana Topping
  1. Place all ingredients in a saucepan and bring to a boil. Turn down to low and let simmer until thick. Spread over top of baked french toast. Enjoy!
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Oatmeal Zucchini Muffins (THM:E! No Special Ingredients!)

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This post might include affiliate links for products that I know and LOVE!

My Oatmeal Zucchini Muffins are a great way to use up the abundance of zucchini that is soon to come! My husband’s grandma gives us a boat-load of zucchini each year and since his grandpa is diabetic, I’m looking forward to giving them a few of these muffins! They’re the perfect sugar-free treat to go with his morning coffee. I just know you’ll be a huge fan of these spiced muffins as well. They don’t even require any special ingredients, you might already have everything in your pantry!

oatmeal zucchini muffins

 

The shredded zucchini makes these muffins moist and gives them a great texture. They taste a lot like zucchini bread, but need a lot less cook time! My kids gobbled these right up and I have to admit, I was a huge fan of them as well. They made a wonderful grab and go breakfast for my husband! Prepping simple breakfast items makes our mornings so much easier, especially when you’re going through a rough morning “season” with toddlers.

NOTES: I doubled this recipe and put the extras in the freezer. They froze perfectly and kept their texture when reheated! You can even throw them in the microwave on defrost for a couple minutes if you’re short on time!  I used oat flour in this recipe because it’s frugal. No need to purchase it at the store, just grind your own in the food processor! This recipe makes 1 dozen muffins. I’d say a serving would be one or two muffins. Feel free to add an “E” friendly side like Greek yogurt, egg whites, or 1% Cottage Cheese.

Trim Healthy Mama readers, enjoy your muffins with 1 t. of butter or coconut oil to keep it in “E” mode. If you’re at goal weight or would like a Crossover, feel free to add more.

 

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oatmeal zucchini muffins

Special Ingredients Mentioned:

Gentle Sweet

Oatmeal Zucchini Muffins (THM:E! No Special Ingredients!)
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Oatmeal Zucchini Muffins (THM:E! No Special Ingredients!)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease a muffin tin. Mix all ingredients together except zucchini. Don't overmix or the muffins won't be as fluffy! Gently fold in the chopped zucchini. Divide into 12 muffin cups. Bake for 25-30 minutes or until a toothpick stuck in the middle comes out clean. Enjoy!
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