Oatmeal Granola (small batch)

James is the granola-maker in our house. He used to make it frequently, and we would eat it by the handfuls. It is salty, crunchy, and naturally sweetened with honey. Plus, the baking process makes your house smell great!

This is James’ go-to granola recipe. It is simple, but absolutely delicious. It is so good that I usually eat it plain, but it is also a great topping for yogurt.

It is also relatively cheap to make, especially compared to specialty pre-made granola that you find at the grocery store. This granola costs about $0.21 for a quarter cup serving.

Cost Analysis:

The cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

A few notes:

Granola (especially in a small batch) can burn easily! You need to check and stir it frequently. For this batch, we stirred it at the 3-minute mark, 6-minute mark, 8-minute mark, 10-minute mark, 12-minute mark, and then every minute for the final three minutes.

Allow the granola to cool completely before eating. It is worth the wait.

We prefer small batch baking because we are a family of two. However, this recipe can easily be multiplied if you need more granola!

Picture Tutorial:

Recipe:

Small Batch Oatmeal Granola

  • Difficulty: easy
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This small batch granola recipe is easy-to-make and sweetened naturally with honey.

Ingredients

  • 1 tablespoon honey
  • 1/2 tablespoon melted butter
  • 1/8 teaspoon vanilla extract
  • 6 tablespoons uncooked oats (we use old fashioned)
  • 2 tablespoons whole wheat flour
  • 1 1/2 tablespoons sliced almonds
  • a pinch of salt

Directions

  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Combine oats, flour, almonds, and salt in a medium sized bowl.
  3. Melt butter in a small container and stir vanilla and honey into the butter mixture.
  4. Add wet ingredients to dry ingredients. Mix with a spoon or rubber spatula until it looks evenly combined. Try not to over-mix.
  5. Pour granola onto the baking sheet lined with parchment paper. Push the granola together into a lump and gently push the granola down until it is 1/2 to 1/3 deep.
  6. Bake granola, stirring often, for about 15 minutes. The granola will brown around the edges of the lump, so you need to mix it often so that new pieces will brown. For this batch, we stirred it at the 3-minute mark, 6-minute mark, 8-minute mark, 10-minute mark, 12-minute mark, and then every minute for the final three minutes. It can burn quickly, so it is best to check and stir it often.
  7. Remove from the oven and let the granola cool completely before enjoying!

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Banana Muffins (small batch)

A lonely brown banana seems to be a staple in most kitchens. I often throw my brown bananas into quick fruit smoothies (click here for an easy recipe), which is an easy way to get them off of the counter. But, sometimes you have to cave and make banana bread.

I enjoy a good slice of banana bread. There is something almost comforting about it. However, it is hard for James and I to finish a full loaf by ourselves. So, I prefer to make a small batch of banana muffins.

This recipe is quick, easy, and only makes four muffins. It also uses up one brown banana, and costs about $0.22 per muffin (see below for full cost analysis).

Cost Analysis:

Note – costs are what I paid for ingredients in the year 2020. Your actual costs may differ.

Picture Tutorial:

Recipe:

Small Batch Banana Muffins

  • Difficulty: easy
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This small batch recipe results in four fluffy banana muffins

Ingredients

  • 1 overripe banana
  • 2 tablespoons softened butter
  • 1 egg white
  • 1/4 cup sugar
  • 6 tablespoons flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin pan with liners (or grease).
  2. Cream butter and granulated sugar together in a medium mixing bowl.
  3. Mash the banana in a small bowl.
  4. Add the mashed banana and egg white to the sugar mixture and mix until combined.
  5. Sift remaining dry ingredients together and mix into the sugar mixture.
  6. Add vanilla and mix until combined.
  7. Fill muffin cups about 3/4 of the way full (about 2 to 2.5 tablespoons each).
  8. Bake for 18-25 minutes, until muffins are lightly browned and an inserted toothpick comes out clean.
  9. Allow to cool and enjoy!

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Roasted Breakfast Potatoes with Easy Homemade Seasoning

Crispy, salty breakfast potatoes are a key component of a lazy morning breakfast. This recipe combines a few basic spices and seasonings with some oil and a potato. The result is our favorite roasted potatoes.

A few notes:

This recipe is for one generous portion of breakfast potatoes, but can easily be multiplied to create more servings.

I used a yellow potato for this recipe, but I sometimes use russet potatoes. Either is fine. If you use russet potatoes, make sure to peel them first. I do, however, leave the skin on my yellow potatoes.

I use Kosher salt for my roasted potatoes, but you can substitute table salt. Sometimes the Kosher salt will give the potatoes a bit of a gritty texture (which I like), but you may not.

If you don’t have Italian seasoning, you can substitute a different dried herb of your choice. Perhaps parsley or rosemary.

Cost Analysis:

Note: The costs are based on what I paid for ingredients in 2020. Your total cost may differ.

Picture Tutorial:

Recipe:

Roasted breakfast potatoes with easy homemade seasoning

  • Difficulty: easy
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These crispy, roasted potatoes are the perfect side dish for a great breakfast. This recipe makes one generous serving, but can easily be multiplied.

Ingredients

  • 1 medium yellow potato with the skin (or a medium peeled russet potato)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika powder (sweet)
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1/4 teaspoon Kosher salt (or table salt)
  • Pepper, to taste

Directions

  1. Preheat oven to 425 degrees Fahrenheit
  2. Dice potatoes into quarter cubes.
  3. Combine garlic powder, onion powder, paprika, italian seasoning, salt and pepper in a medium sized bowl. Add olive oil to the bowl and mix until a runny paste forms.
  4. Add diced potatoes to spice mix and toss until combined.
  5. Line a baking sheet with parchment paper and spread potatoes on baking sheet.
  6. Bake potatoes for 25-30 minutes in oven. Check halfway through and flip.
  7. Enjoy! (I eat mine with tomato ketchup)

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Easy Overnight Oats with Raspberries

For many years, I commuted an hour each way to work, and left very early in the morning. In an effort to maximize my sleep, I started making overnight oats every evening so I had access to a convenient breakfast the next day.

The base recipe of oats, milk, and peanut butter has remained the same, although I have used both powdered and regular peanut butter. Powdered peanut butter mixes well, but is more expensive than regular peanut butter. The base recipe has a cost of approximately $0.52, but the toppings can add up quickly.

The recipe I enjoy the most includes whole flax seed, almonds, and raspberries. I found that this keeps me full until lunch, and adds some much needed fiber to my diet. However, cheaper combinations I have used include using dried fruit (like cherries, cranberries, raisins, etc.), nearly any sliced or chopped nut is pleasant, and other fresh berries (such as strawberries and blueberries).

I used to add all of the toppings prior to refrigeration, but the meal ended up too soggy for me. I also used to make multiple servings ahead of time, but the quality becomes marginal by the third day. So, I would recommend making it nightly and adding the toppings just before eating.

The cost of the raspberry overnight oats is a pricey $1.39. Consider alternate toppings to significantly reduce your daily cost. See below for the cost breakdown.

Cost Analysis:

Note: The costs are based on what I paid for ingredients in 2020. Your total cost may differ.

Night Before:

In the Morning:

Recipe:

Easy Raspberry Overnight Oats

  • Difficulty: easy
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An easy and tasty breakfast with a nutty flavor and a mixture of texture.

Ingredients

  • 1/2 cup old fashioned oats (uncooked)
  • 1/2 cup milk
  • 2 tablespoons peanut butter or peanut butter powder
  • 1 tablespoon flax seeds
  • 2 tablespoons sliced almonds
  • 1/4 cup raspberries

Directions

  1. Combine oats, milk, and peanut butter in a bowl with a tight fitting lid (or use a mason jar).
  2. Seal bowl and refrigerate mixture for at least 6 hours, or overnight.
  3. Before consuming, mix in toppings of your choice. This recipe includes flax seed, almonds, and raspberries, which results in a pleasant nutty taste and a mix of textures.
  4. Enjoy!

-James

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Small Batch Peanut Butter Oat Breakfast Bites

James’ previous job required an hour long commute. He often left early in the morning, and he did not have time to sit down for a lengthy breakfast. During this time period, I started making these breakfast muffins on a weekly.

The muffins have just about everything. You get a little maple syrup, oats, cinnamon, peanut butter, and chocolate in every bite. They are quick to make and easy to transport. Win win!

I prefer to make a small batch (about 6 muffins) because they are really only good for a few days. However, this batch can easily be doubled or tripled.

Despite the amount of flavor in these bites, they are relatively inexpensive. My cost analysis (see below) comes out to about $0.28 per muffin. You could always ditch the chocolate chips to save a few cents, but where is the fun in that?

Frugal Cost Analysis:

Note: This cost analysis is based on what I paid for my own ingredients in the year 2020. Actual prices may vary.

Picture Tutorial:

Recipe:

Small Batch Peanut Butter Oat Bites

  • Difficulty: easy
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These delicious breakfast muffins pack a lot of flavor into every bite. Peanut butter, oats, cinnamon, chocolate...need I say more?

Ingredients

  • 1/2 cup old fashioned oats (uncooked)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon table salt
  • 1 tablespoon canola oil (or other neutral oil)
  • 1 egg
  • 2 tablespoon maple syrup
  • 2 tablespoons peanut butter
  • 1/4 teaspoon vanilla
  • 1/4 cup chocolate chips or chopped chocolate

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all dry ingredients in a medium mixing bowl.
  3. Add egg and oil to the dry ingredients and mix.
  4. Mix peanut butter, maple syrup, and vanilla into the mixture.
  5. Stir in chocolate chips.
  6. Line a muffin/cupcake tin with liners or light grease.
  7. Fill muffin tin cups about 3/4 of the way full.
  8. Bake for 14-18 minutes. The muffins should be lightly browned.
  9. Allow to cool and enjoy!

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The Humble Egg Sandwich: Fast, Cheap, & Hearty

The humble egg sandwich is a fast, convenient, and relatively nutritious meal. Although this is usually something that I would consume for breakfast, I have eaten a lot of egg sandwiches for quick lunches or lazy dinners. At only 250 calories, with 11 grams of protein, the egg sandwich is also pretty nutritious and very cheap!


For many years, I had an hour-long commute to and from work every day. I often made one of these sandwiches, wrapped it in waxed paper, and ate it on the way to work.


If you want to make your egg sandwich even cheaper, use a slice of bread (or two) instead of an English muffin. (If you opt for 2 slices of bread, use a slightly larger bowl – at least 4 inches in diameter.) Although I usually top my egg sandwiches with nothing more than salt and pepper, feel free to experiment. Cheddar or pepper jack cheese, hot sauce, bacon, ham, fresh tomato, or even ketchup or mustard can liven up your sandwich.

Cost Analysis:

Note: This cost analysis is based on what I paid for my own ingredients in the year 2020. Actual prices may vary.

Picture Tutorial:

Recipe:

The Humble Egg Sandwich: Fast, Cheap, & Hearty

  • Difficulty: easy
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Kick start your day with this hearty and convenient sandwich (or eat it for lunch, or dinner, or whenever…)

Ingredients

  • 1 egg
  • 1/2 tablespoon butter
  • 1 spray of cooking spray, or any oil to prevent sticking
  • 1 English muffin, bagel, or sliced bread
  • salt and pepper, to taste

Directions

  1. Slice English muffin in half and place in toaster (or toaster oven).
  2. Spray a small bowl (about 3″ in diameter) with cooking spray or wipe with oil.
  3. Crack egg into bowl and scramble with a fork.
  4. Microwave egg on high for 1 minute, stopping every 15 seconds to allow the egg to “rest” for 10 second intervals. This will prevent the egg from exploding.
  5. Butter insides of toasted English muffin.
  6. Place egg “disc” inside the English muffin. Top with salt and pepper, to taste.
  7. Enjoy!

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