Her Morning Coffee

Breakfast Bars & Bullet Proof Coffee!

vanessa eviganComment
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Cold weather can feel so discouraging for me because the last thing I want to do is get outside and be active when it's snowing. I have been spending a lot of time inside the last few weeks finding new recipes and baking.

I was on a mission to increase my breast milk supply and I found a recipe that has helped a LOT!

I'm so excited to share with you these incredibly yummy and easy and quick breakfast bars that I have been keeping in the fridge. If you are breastfeeding you will want to be sure and get on this asap as long as you don't have an allergy to peanuts! 

Oats have been known to help with milk supply and I am proof that oats work. I was really worried that my milk was running out. I have been keeping Maverick on my boob all day long because supply and demand is one of the top ways to increase the supply so I hear. I did all sorts of research and tried a bunch of different things that didn't really work. When I started eating a lot of oats, the milk came! I was so sick of oatmeal and putting oats on my yogurt. I wanted to find a tasty way to keep oats in the fridge so I could eat them all day long!

These breakfast bars have been what I am snacking on all through the day. I dream about them they are so good. I have a good size bar for breakfast along with my eggs. They take maybe 7 minutes to make and there is no baking required! And they are healthy!

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INGREDIENTS

1 Cup all natural no sugar added creamy peanut butter I LIKE THIS ONE

1/2 Cup Honey

3 Cups old fashion organic quick oats I LIKE THIS ONE

1 1/2 teaspoon Cinnamon

INSTRUCTIONS

1. Melt the peanut butter and honey together on stove top at medium heat for about a minute or until ingredients becomes smooth. If you are using a microwave, cook for 30 seconds then stir then cook again for 30 more seconds. Combine oats and cinnamon with warm peanut butter and honey mixture. Stir well until ingredients becomes thick.

2. Spoon into a 9x9 no stick pan and press into pan. Let it sit in the refrigerator for 30 minutes before eating!

NOTES

Be sure you get quick oats! Bars become soft at room temp so I recommend keeping them in the refrigerator.

If you want to add natural dark chocolate to your bars add 1/2 cup dark chocolate pieces to your peanut butter and honey mix and stir until all chocolate chips are melted and continue with next steps above!

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Nothing goes better with breakfast bars than a frothy latte. I had been hearing about bullet proof coffee for years now and all the health benefits that go along with it (some more info on it here) but for some reason I had not tried it until today. Friends..... life changing. I mean I had one sip and my lips did a happy dance. It's been about three hours since I had it and I have not had a crash yet. I usually get a lot of energy after I drink my coffee in the morning and then about 30 minutes to 1 hour later I crash hard and feel like I need another cup. I was told the way the bullet proof coffee works allows your body to process the caffeine different and you don't have a crash and don't need another cup, although you will want one because it tastes so darn good. 

If you are a person who likes to skip breakfast this is really for you! I love breakfast and still believe after all the different fads that have come and gone, that breakfast is the most important meal of the day. Some people just can't do breakfast in the morning but will have a cup of coffee  on an empty stomach. Talk about a nice way to burn a whole in your tummy! ALl that acid! Yikes! Bullet proof coffee is a wonderful addition to your life and gets your metabolism going and will help coat your tummy if you don't eat!

Here is how I made mine this morning. I added a few other things to mine. There are all different ways to make it. The recipe I found called for MCT oil which I don't have but will be purchasing.  I used coconut oil instead. You can find the oil at the bullet proof coffee site HERE. Here is how I made mine this morning.

INGREDIENTS

1 tbsp organic virgin coconut oil

2 tbsp Kerrygold butter

12 oz coffee

2 dashes of cinnamon

1 teaspoon honey

INSTRUCTIONS

1. Brew a cup of coffee using any brewing method you like. I grind my beans and then do a slow drip and made mine fairly strong.

2. Add butter, oil, coffee, honey, and cinnamon to blender. Blend on high for 30 seconds and ENJOY!

I am so excited to see how you like yours after you make it! Please let me know!!

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