ROANOKE - Marsha Fisher is back with some great make-ahead breakfast options for your family on those hectic mornings.
Brownie Granola Bars
1 1/2 cups rolled oats
1 cup almonds and pecans
1 cup golden raisins
3/4 cup cocoa powder
1/4 cup natural salted almond butter
1/4 cup of maple syrup
In a large mixing bowl combine all dry ingredients.
Next, heat syrup and almond butter in the microwave for 1 minute .Stir pour over brownie mixture and then thoroughly using a wooden spoon.
Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan) lined with plastic wrap or parchment paper so they lift out easily.
If using a 9x13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they'll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden.
Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh.
6 large eggs
1/3 cup heavy cream
1 cup diced ham
a handful of baby spinach, briefly chopped
1/4 cup frozen corn
1/3 cup shredded cheese of your choice
salt and pepper to taste
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together eggs and cream until well combined.
Add remaining ingredients and mix well.
Spoon batter into the prepared muffin tin, about 3/4 full. Transfer muffin tin to oven and bake for 18 to 20 minutes. Transfer muffin tin to a wire rack and let cool completely.
Use a pairing knife to run around the edges of the frittatas to release them from the muffin tin.
The frittatas can be frozen up to a month. Reheat in microwave before serving.
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