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Hands in the air if you’re equally excited to be back in a routine, but also lamenting the end of summer. We are officially back in school, back to the dance-horses-homework extravaganza, and while I thrive on a schedule, things are busy, as I’m sure many of you can relate.

I’m here trying to make the week as streamlined as possible, and here are some of the things that have helped:

– Doing anything I can the night before. This means packing lunches, setting out uniforms (including hair accessories and shoes), packing snacks, and setting out water bottles to be filled. I also make a mental note of what the kids are having for breakfast, so I can make anything in advance.

– Start dinner in the afternoon. Many nights, Liv is finished with dance late, so I have dinner waiting for the crew when they’re done with their activities for the day. I’ve found that late afternoon, before school pickup, is the best chance to get some veggies chopped, and make anything I can before pickup.

– Snack prep! I try to make snack staples at the beginning of the week, so that the kids have lots of options.

Here are two favorites that they’re loving lately!

Lemon Blueberry Muffins and Chocolate Coconut Energy Bites

Lemon Blueberry Muffins

These lemon blueberry muffins have a bright and zesty flavor. P says they taste like pancake muffins! I also like that they’re not too sweet. You can absolutely increase the sweetness by adding more coconut sugar or maple syrup. Make a batch and freeze to have on hand for the week. I’ll heat them up and serve with pre-boiled eggs for a quick school morning breakfast.

Peanut Butter Chocolate Chip Protein Baked Oatmeal Mug Cake

Oatmeal mug cake loaded with peanut butter and chocolate chips…for an excuse to eat cake for breakfast, look no further!

Over the years, I have learned that I feel so much better throughout the day if I start with a high protein breakfast. I joined the baked oatmeal trend and have been obsessed with trying different combinations of flavors. It’s no surprise that peanut butter and chocolate was a combo that had to make it on the blog.

This mug cake is loaded with 34 grams of protein and is a hearty (and outrageously delicious) way to start the day! And just for the memories, this mug cake recipe and our chocolate chip cookie version pretty much saved my life after the bike crash. I couldn’t eat normally for so long, and these mug cakes were the perfect way to get loads of protein.

Ingredients in Peanut Butter Choc Chip Mug Cake

These ingredients are so simple and likely ones that you’ll already have at home which is always a winner! This is meant to just be an overview of the ingredients needed. For all the details and full measurements, scroll down to the recipe card at the end of the post.

• Banana: adds moisture and natural sweetness to the cake
• Peanut Butter: adds flavor and protein
• Egg: helps with the structure of the cake and adds more protein
• Oats: go with old fashioned oats or quick oats
  • NOTE: Steel cut oats will not work in this recipe
• Protein Powder: we have been using vanilla but I’m sure it would be great with chocolate or peanut butter protein powder too
• Milk: any type of milk will work, use almond milk and make it dairy free!
• Baking Powder: gives the cake some rise and fluffiness
• Salt: enhances all the flavors
• Mini Chocolate Chips: you can mix these in or just sprinkle them on top after baking
• Peanut Butter Chips: totally optional but they are a delicious addition

Substitutions

If you aren’t down with using bananas in your mug cake, here are few ideas for substitutes:

• Applesauce
• Zucchini
• Apple Butter
• Yogurt
• Canned Pumpkin

You’ll want to use about 1/4 – 1/3 cup of these.

Possible Variations

Skip the chocolate chips and add a dollop of jam on top. It will be like eating a breakfast pb & j.

Add chopped peanuts for more peanut flavor and added crunch.

Slice up some bananas and add them on top.

Add flaxseeds or chia seeds for even more added nutrition.

Drizzle with caramel or top with a scoop of ice cream. Ok, this may have entered the dessert zone, but it just feels right!

What to Eat with a Mug Cake

Say goodbye to leftovers with this Tater Tot Breakfast Casserole. Layered with crispy tater tots, gooey cheese, savory sausage, and fluffy eggs this breakfast casserole has earned thumbs up around the table every time I serve it.

Tater Tot Breakfast Casserole with Sausage

I literally cannot believe that I haven’t tried this before. This tater tot breakfast casserole with sausage blew the lid off of my expectations. This is one breakfast that I’m going to be making regularly for years to come.

I adore the simplicity of breakfast casseroles. Just throw everything in a baking dish and wait an hour. It’s divine for a lazy morning. But, I had no idea that a breakfast casserole with tater tots could end up being so good.

As much as we love tater tots (and who doesn’t love crispy bites of hashbrown potatoes??) I don’t know why I never thought to use them this way before now. These pulled pork tater tot nachos are always a win and cheesy bacon tater tots disappear about as quickly as they can be eaten straight off the tray.

Tater Tot Sausage Breakfast Casserole

Bacon, diced ham, and pork or turkey sausage will all work well in this casserole. You just need about 1 pound (or 2 cups cooked) of whichever meat option you choose to use.

This tater tot sausage breakfast casserole is a great make-ahead breakfast. Cover the assembled casserole with foil and refrigerate overnight. When ready to cook, set the cold casserole on the counter while the oven preheats.

Bake for 50 minutes, leaving the top covered with foil, and then uncover to bake an additional 20-25 minutes, until the eggs have set. The top should be golden brown around the edges.

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Rich, nutty notes and rolled, hearty oats create true poetry in this creamy, dreamy Peanut Butter Oatmeal. It’s pure comfort food for breakfast.

Peanut Butter Oatmeal

I still remember the cringe I felt when my son suggested I make peanut butter and jelly oatmeal, so many years ago. Well, my kids loved this breakfast. How could they not, when it reminded them of their favorite sandwich?

The peanut butter thickens the oatmeal and creates a distinct peanut butter flavor. Combined with the jelly, this oatmeal really is reminiscent of my boys’ favorite sandwich. I actually enjoyed eating it, too.

Peanut Butter and Jelly Oatmeal

When I mentioned this new concept to my brother, he laughed and informed me that he stirs peanut butter into his oatmeal pretty much every day. I was simply late to the game.

We’ve since added sliced bananas and chopped apples to this oatmeal recipe for a fun variation. When adding apples, I add them at the beginning, so that they have a few minutes to soften.

I add slices of fresh bananas as a topping after the oatmeal has cooked. Personally, I prefer creamy over crunchy peanut butter for this recipe. But, if you like nuts in your oatmeal, it’s a great way to get them in there.

Just as with apples, be sure to add them early enough to let them soften a bit during the cooking process. Otherwise, the texture is too crunchy for me.

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Peach Coffee Cake with Streusel Topping

This Peach Coffee Cake with streusel topping is the perfect recipe for late summer. Moist vanilla cake, juicy peaches and crunchy cinnamon streusel. Make it with fresh or canned peaches – either way, you’ll love this easy coffee cake recipe.

Late summer is one of my favorite times of the year. The weather is hot, the sun is shining, and grocery stores are full of fresh summer produce. As a child, my parents would typically plan our family vacations in late summer – so it always meant that we’d get a little extra spoiled too.

Of course, nowadays summer is a lot busier than it was back then. But in late summer I always try to make it home for a visit. We’ll sit on the back deck reading and relaxing, and it’s always good to have a perfect summer treat to enjoy at the same time.

And that’s exactly what this Peach Coffee Cake is for. It’s a moist, perfectly soft, buttery vanilla cake. Then there’s a layer of juicy peaches, cinnamon streusel topping, and a drizzle of vanilla glaze.

Recommended Equipment

• 9x13in Pan
• KitchenAid Stand Mixer

Before You Begin…

As always with baking, get your oven preheating and then pull out the butter to start softening and the buttermilk to come to room temperature. Then get started on the cinnamon streusel topping first.

What Do I Need for Peach Coffee Cake?

All of the ingredients for this recipe are straightforward, pantry and fridge staples except for the peaches. Grab those fresh juicy peaches, and here is what else you will need…