Nutella Granola Cups filled with Berry Smoothie

Nutella Granola Cups filled with Berry Smoothie

Hello everyone!

Here is the other breakfast recipe I made for Natrel Milk (the first was the Berry Oat Muffins stuffed with Nutella). I think it’s a great alternative to your usual breakfast; I can testify that it was a good change from my Nutella toasts routine!

Nutella Granola Cups filled with Berry Smoothie

You can do the smoothie of your choice with the fruits/vegetable you like and you can substitute the Nutella in the cups for more honey or maple syrup! Yum!

My vacations are coming so I think I’ll be able to make the cake I had in mind for 3 months now! I’m pretty sure you’ll like it if it turns out as great as it is in my head 😉

Have a great day!

Nutella Granola Cups filled with Berry Smoothie

Nutella Granola Cups filled with Berry Smoothie
Serves: 12 cups
Preparation time: 20 minutes
Baking time: 15 minutes

INGREDIENTS:
Cups

  • 2 cups rolled oat
  • 1 cup slivered almonds
  • ¼ cup Nutella
  • ¼ cup honey
  • 4 tablespoons milk

Smoothie

  • ½ cup frozen or fresh blueberries
  • ½ cup frozen or fresh raspberries
  • ½ cup frozen or fresh strawberries
  • 4 tablespoons milk

Garnish

  • Berries

DIRECTIONS:

Cups

  1. Preheat oven to 325 °F. Spray a 12 cups muffin tin with nonstick spray.
  2. In a medium bowl, mix together the oat and the almonds. Reserve.
  3. In a small saucepan, heat the Nutella, honey and milk and stir until combined.
  4. Remove from heat and pour over oat and almonds. Stir until coated.
  5. Spoon granola evenly in each cup. Firmly press the granola into the bottom and sides of the pan.
  6. Bake for about 15 minutes.
  7. Cool in the pan on a wire rack.
  8. When completely cool, delicately run a knife around the edges of the cups to remove them from the tin.

Smoothie

In a blender or a food processor, blend the blueberries, strawberries and raspberries. Add the milk and mix again until incorporated.

Assembly

When ready to eat, fill the cups with the smoothie and top with berries.

Nutella Granola Cups filled with Berry Smoothie

Berry Oat Muffins stuffed with Nutella

Berry Oat Muffins stuffed with Nutella

Hello everyone!

I hope you’re well! A couple of weeks ago Natrel Milk called me back to make two new recipes for them, breakfast recipes. I was a bit out of my comfort zone because I mostly make desserts, but breakfasts are often sweet, include fruits and, well, have some common ground with desserts. So I was in, and here is the first recipe I made. This is not your usual oat muffin with fruits, it’s stuffed with Nutella! A super yummy surprise that everyone will enjoy! My boyfriend took them to his office and everyone enjoyed them. Oh, and some of his coworkers want to marry me now 😉 Unfortunately, it didn’t come from my man yet 😛 Just teasing him, we have been together almost 11 years, I think I can wait a couple more years 😉 All this to say that I’m pretty sure you’ll have a huge success with these muffins!

How do you put Nutella in the center of the muffins? It’s quite easy actually, you just have to freeze teaspoons of Nutella on a baking sheet and insert them in the uncooked muffins! The Nutella pieces will slowly warm and it will stay in the center of the muffin.

Berry Oat Muffins stuffed with Nutella

Berry Oat Muffins stuffed with Nutella
Serves: 12 muffins
Preparation time: 15 minutes
Baking time: 15 minutes

INGREDIENTS:

  • 12 teaspoons Nutella
  • 1 cup flour
  • 1 cup rolled oat
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup Natrel fine-filtered milk
  • 1/2 cup vanilla yogurt
  • 1/2 cup fresh or frozen blueberries
  • 1/4 cup fresh or frozen raspberries
  • 1/4 cup fresh or frozen strawberries, cut in cubes
  • 12 slices of strawberries for topping (optional)

Steps - Berry Oat Muffins stuffed with Nutella

DIRECTIONS

  1. Line a baking sheet with wax or parchment paper. Drop 12 heaping teaspoons of Nutella on the sheet, making sure they don’t touch. Freeze the Nutella until solid, about 2 to 3 hours.
  2. Preheat oven to 400 °F. Spray a 12 cups muffin tin with nonstick spray.
  3. In a large bowl, mix flour, oat, brown sugar, baking powder, baking soda and salt.
  4. In another bowl, whisk the eggs, the milk and the yogurt.
  5. Pour the eggs mixture over the dry ingredients and stir until just combined.
  6. Incorporate the berries by stirring gently.
  7. Divide the batter evenly into the muffin tin.
  8. Insert a frozen Nutella piece in the center of each muffin. Make sure to cover the Nutella piece with batter.
  9. Garnish the top of each muffin with a strawberry slice (optional).
  10. Bake for 15 minutes, or until a tester inserted in the center comes out clean.
  11. Cool in the pan on a wire rack.

Berry Oat Muffins stuffed with Nutella

*** Disclaimer: I was remunerated to do this Natrel recipe.

Strawberry Mini Bundt Cake

Strawberry Mini Bundt Cake

Hello everyone!

Here’s a recipe as delightful as it is easy. And, you might have tried it already because it’s the same recipe I use for my cake roll. Vanilla bean is SOOOO yummy in the whipped cream. I don’t think I ever want to eat whipped cream without it anymore! I don’t consider myself a very demanding person, but I just became one when this whipped cream hit my taste buds! Vanilla is the second most expensive spice, so here I go having quite expensive taste 😉

About the upcoming posts, I have this crazy cake in my head that I just want to try and show you! You never know if it will be as great as they are in your head! I need to find time to try it (I think it will be quite long to do!). Also, I made new recipes for Natrel Milk (see the first collaboration here) so I’ll be showing that off to 😉

Have a great day and a great week!

strawberry-bundt-V

 

Strawberry Cake Roll
Make 5 mini-bundt cake

Ingredients

  • 4 eggs
  • ¾ cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon water
  • About 10 strawberries, cut in cubes (add more to taste and some more to garnish)
  • 1 1/2 cups heavy cream
  • 1 vanilla bean

Directions

  1. Pour the heavy cream in a medium bowl.
  2. Cut the vanilla bean lenghtwise and extract seeds. Add to the cream and throw in the empty bean. Reserve.
  3. Preheat oven to 350°F. Grease and flour a mini bundt cake pan.
  4. Beat the eggs. Add the sugar while beating. Beat for 2-3 minutes.
  5. Sift the flour and baking powder over the egg mixture and slowly mix with a spoon. When the batter is homogeneous, add the water. Combine slowly. Stir in the strawberries.
  6. Pour the batter in each bundt form.
  7. Bake for about 25 minutes or until a thootpick comes out clean.
  8. While the cake is baking, remove the vanilla bean from the cream. Whip until soft peaks form. You can add sugar to taste.
  9. When the cake is cool, fill the hole with whipped cream and more strawberries.
  10. Enjoy!