My favorite cake was the inspiration behind this recipe for this baked oatmeal. My banana and berry baked oatmeal is a regular in our house, so I decided to switch it up with this more fall-appropriate version. I love to make this dish to use up pears that are a little past their prime. Perfect for a make ahead breakfast!Read More
Spaghetti with greens and gorgonzola is the easiest vegetarian pasta dish! Just saute your favorite green leafy vegetables with garlic and red pepper flakes, toss with whole grain spaghetti and serve with gorgonzola and toasted hazelnuts! It's budget friendly and easy to swap whatever greens look good at the market.Read More
These chocolate-hazelnut chia bars with sea salt are perfect for fueling a workout, or to enjoy as a sweet treat! Making these bars can be a fun and easy activity to do with your kids while helping you save money by not having to buy expensive store-bought bars!Read More
Fruit on the bottom yogurt is packed with a shocking amount of sugar. This homemade yogurt cup is made with a quick fig jam, topped with creamy vanilla scented yogurt and crunchy hazelnuts. Sweetened only with fruit and no added sugar!
For those of you who want to enjoy a cup of flavored yogurt without tons of added sugar, you'll love this simple trick. Cooking fruit to concentrate it's sugars forms a jam that perfectly sweetens plain yogurt. All you need is a little lemon juice to bring out the flavor. I make a big batch and store them in mini mason jars for a grab and go snack. I used figs since I had a few frozen ones leftover from my mom's fig tree, but feel free to experiment. I love blueberries and walnuts with a little cinnamon and pineapple with macadamia nuts makes a great tropical mix.
Fig and Hazelnut Yogurt Cup
- 1 1/2 cups chopped fresh figs
- Juice from 1/2 lemon
- 3 cups plain organic Greek yogurt (I like 2%, whole, or homemade)
- 2 teaspoons vanilla extract
- 1/2 cup chopped hazelnuts, toasted
- In a small pot, heat the figs and lemon juice over medium heat. Smash the figs with the back of a spoon to release some of the liquids. Cook 10-15 minutes until thickened and syrupy. Once at desired consistency, set aside to cool.
- Mix the yogurt and vanilla extract together.
- When cooled, spoon the fig mixture in the bottom of six small mason jars. Top each with 1/2 cup yogurt and hazelnuts. Refrigerate until ready to eat.