Frozen Yogurt Breakfast Bites

If you need a grab-and-go breakfast, give these Frozen Yogurt Breakfast Bites a try! You’ll also give your breakfast a boost in flavor and health benefit by adding a drop of essential oil. For easier eating on the run, just insert a wooden craft stick into each bite before freezing.

Frozen Yogurt Breakfast Bites

  • Time: 5–10 minutes active; 2 hours inactive
  • Difficulty: Easy
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Ingredients:

  • Greek yogurt, plain or flavored
  • Fruit (such as blueberries, raspberries, blackberries, sliced strawberries, or diced mangoes)
  • Granola (try Mango Coconut Granola)
  • Essential oil (such as lime, lemon, orange, or grapefruit)
  • Silicone mold or ice cube tray

Instructions:

  1. Mix 1 drop of essential oil with 3/4–1 cup of yogurt.
  2. Place a little dollop of yogurt in each section of the silicone mold or ice cube tray.
  3. Sprinkle a little granola and a layer of fruit on top of the yogurt, and then cover with more yogurt. (Optional: Add a toothpick or wooden craft stick to each mold.)
  4. Place silicone mold or ice cube tray in the freezer for 2 hours or more until frozen.

Flavor Suggestions:

  • Strawberry-Lime: Mix 1 drop lime essential oil with 1 cup plain, berry-flavored, or neutral-flavored yogurt (like vanilla or honey). Add strawberry slices.
  • Lemon-Berry: Mix 1 drop lemon essential oil with 1 cup plain, berry-flavored, or neutral-flavored yogurt (like vanilla or honey). Add raspberries, strawberries, blueberries, and/or blackberries.
  • Coconut-Grapefruit: Mix 1 drop grapefruit essential oil with 1 cup plain or neutral flavored (like honey or vanilla) yogurt. Add coconut flakes.
  • Orange-Mango: Mix 1 drop orange essential oil with 1 cup plain or neutral flavored (like honey or vanilla) yogurt. Add diced mangoes.

Mango Coconut Granola

Cold cereal is a go-to breakfast for a lot of people. Mango Coconut Granola is an easy way to keep the convenience of breakfast cereal while increasing nutritional value to start your day. You’ll love the tropical flavors enhanced by essential oils in this tasty granola!

Mango Coconut Granola

  • Servings: 6–8
  • Time: 20 minutes active; 25 minutes inactive
  • Difficulty: Moderate
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Ingredients:

  • 4 cups old-fashioned oats
  • 1/3 cup brown sugar (or substitute 1/4 cup maple syrup or honey)
  • 2/3 cup slivered almonds
  • 1/2 cup wheat germ
  • 1 cup shredded coconut, divided
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or honey
  • 1/2 cup mango nectar* (can substitute peeled, pitted, and pureed fresh mango)
  • 2 tsp. pure vanilla extract
  • 1–2 drops cinnamon essential oil
  • 1 drop ginger essential oil
  • 3/4 cup dried mango, finely chopped

Instructions:

  1. Preheat oven to 350° F. and lightly grease a large jelly roll pan or cookie sheet with sides.
  2. In a large bowl, stir together the oats, sugar (or substitute), almonds, wheat germ, and 1/2 cup shredded coconut.
  3. In a small sauce pan, melt coconut oil and maple syrup or honey. Remove from heat and add mango nectar (or fresh mango), vanilla extract, and essential oils. Stir the liquid ingredients in with the dry ingredients and toss well to coat.
  4. Spread mixture evenly onto prepared pan.
  5. Bake for 25–30 minutes, stirring frequently (every 5–10 minutes), or until golden brown and crisp.
  6. Remove from the oven and stir in dried mango and the remaining 1/2 cup of shredded coconut.
  7. Enjoy dry as a snack, served over Greek yogurt, or in a bowl with milk.

*Note: Mango nectar can be found in flip-top cans in the beverage aisle or refrigerated beverage section of most grocery stores.

Granola also makes a great snack/refreshment in classes and can easily be served in shot glasses.

Strawberry Lemon Crepes

These strawberry lemon crepes make a fantastic breakfast or dessert! Give this recipe a try, and it is sure to become a favorite! To make it healthier, use plain Greek yogurt instead of heavy cream.
AT_SweetCrepes

Strawberry Lemon Crepes

  • Servings: 4
  • Time: 20–30 minutes active
  • Difficulty: Moderate
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Crepe Ingredients:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp. salt
  • 2 Tbsp. butter, melted

Lemon Whipped Cream Ingredients:

  • 1 cup heavy whipping cream (chilled)
  • 3 Tbsp. powdered sugar
  • 4 Tbsp. lemon juice (or juice from a large lemon)
  • 3–4 drops lemon essential oil

Additional Ingredients:

  • Strawberries or other berries, washed and sliced

Instructions:

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually whisk in the milk and water. Add salt and butter, and whisk until smooth.
  2. Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the pan, using about 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip, and cook the other side.
  4. While the crepes are cooking, whisk the cream until it starts to form stiff peaks. Add the powdered sugar, lemon juice, and lemon essential oil, and whisk for a few seconds to incorporate into the cream.
  5. Serve crepes warm filled with strawberries and topped with lemon whipped cream.

Note: To make this recipe healthier, substitute plain Greek yogurt for the heavy cream. Simply stir the powdered sugar, lemon juice, and lemon essential oil into the Greek yogurt until well combined.

Lemon Butter

This lemon butter is a delicious addition to pancakes, french toast, sweet bread, or muffins.

AT_LemonWhippedCream

Lemon Butter

  • Time: 10 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 cup heavy whipping cream (chilled)
  • 3 Tbsp. powdered sugar
  • 4 Tbsp. lemon juice (or juice from a large lemon)
  • 3–4 drops lemon essential oil

Instructions:

  1. Using an electric mixer, whisk together the chilled whipping cream, powdered sugar, lemon juice, and lemon essential oil until it thickens to a butter-like consistency.
  2. Store in refrigerator until ready to use.
  3. Note: if you want to make lemon whipping cream instead of lemon butter, whip the cream alone until it starts to form stiff peaks, and then stir in the powdered sugar, lemon juice, and lemon essential oil.