It’s crazy busy around here, my only wish is that there was just a little more time in the day to catch up with all of the ideas in my head. Do you ever feel like you just need one more hour before bedtime with your family? As I have said before, I am really working to incorporate meaningful traditions with my family. I may not be able to add more time to our day, but I can make our time together count. Hispanic Heritage month has motivated me to incorporate those rituals my mom and abuela had with my brother and I growing up. Our favorite time of day was sitting around the table for a mid-afternoon snack. Living so far away from mi abuelita it is especially hard since we don’t get to see her as often as I’d like, but I have started her traditions with my own family and always feel more connected to her when we do things she loves to do. It’s a time for us to sit around the table, have a powerful snack and reflect on our day.
Our powerful snack this week is a milk and Quaker Oats based Smoothie and muffins, perfect for breakfast and snack time.
Hawaiian Oatmeal Smoothie
1/2 Sliced banana
1/2 Cup mango slices and/or pineapple slices
2 Tablespoons of dry coconut
2 Ounces Quaker® instant oatmeal original
4 Ounces cup of milk
3 Ounces Vanilla yogurt
6-8 Ice cubes
- Mix all ingredients in a blender until it has a smooth creamy consistency.
This Hawaiian Oatmeal smoothie is the perfect way to sneak in fruits and oatmeal that my kids would otherwise forgo. A healthy treat that is naturally sweetened with fruits. This smoothie is refreshing and tasty any time of day.
Oatmeal Mango Muffins
1 cup Quaker® oats
1 cup Mango cut into chunks
½ cup Milk
1 teaspoon vanilla
4 tablespoons coconut oil
1/3 cup sugar
¾ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
- Pre-heat oven to 375 °
- In medium bowl gently combine Quaker oats, mango, milk, egg, vanilla, coconut oil and sugar.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon and salt.
- Slowly fold flour mixture into first bowl while avoiding excessive mixing.
- Pour batter into lined muffin tins.
- Cook for 20 minutes
We love muffins and use them as breakfast on the go meals and as snacks during the week. The chunks of mango are delicious in this sweet treat.