Banter

Making lemon almond breakfast bites ahead of time saves my world. They're crazy tasty and refreshing too.

Busy mornings are a drag. Over the past few months I have developed a reputation amongst my children for not making breakfast during the “breakfast hours”. I blame it on the fact that my youngest son is potty training and wakes up every night. He has awful trouble getting back to sleep. Sometimes, I lose a couple hours each night, which makes waking the kids up for school at 6 a.m. a drag. I continue to use that word, drag, because that is really what it feels like. Dragging ass, dragging words, dragging my body in a zombie-like fashion to their doors...banging and announcing, “time to get up,” which makes me sounds more like Lurch from the 1960s show “The Munsters” than it does a mother of five. Well, maybe it doesn’t. I haven’t met another mother of five and interacted during the a.m. hours in order to compare. I’ll assume it’s all my youngest son’s fault I’m “Mother Lurch.”

Recipe Highlights

Anywho, these breakfast bites are nice because I can make them after ingesting a couple gallons of coffee. They store well in the pantry, and can be accessed when I’m not at my best (a.m. hours in case you skimmed the first paragraph). Plus, they are of decent mass to be chucked across the room at a hungry child. Be sure to bellow, “heads up” before chucking. “Safety first."

Lemon Almond Breakfast Bites | Twisted Tastes

Lemon Almond Breakfast Bites are quite straight forward, making the recipe great for even novice bakers to add a notch into their “I made this” belt. The recipe calls for you to combine everything in a microwave safe bowl, but I sometimes slack in the “I did the dishes” department and didn’t have my glass bowl cleaned. Hey, a girl has to take a break when she can...judge if you must. I will use my super slacker moment here to tell you that you can also use a large pot, such as a dutch oven, and heat the mixture on low to achieve the same result as the microwave.

These wee breakfast bites pack quite a healthy punch and have a shyte-ton of fiber (unfortunately, the pun was intended). They’re also made with almonds which boast benefits such as reducing heart attacks and diabetes, in addition to a significant source of vitamin E. I’m just scratching the surface here with the nutritional benefits, but if you care to read more a simple Google search will teach you a ton.

The first time I made this I was short on honey so I substituted sweetened condensed milk. I’d just cleaned out my pantry and found six cans. Why the hell did I have six cans? Probably because I forgot I bought the first five each time I was at the store. Who knows, but if you use the same substitute you will have a slightly chewier texture which I actually kind of liked. -Just a heads up.

Well, enjoy your breakfast bites. You might even try an orange version (substituting the orange for the lemon), or maybe adding poppy seeds. It’s a breakfast bite, don’t be afraid to experiment. What’s the worst that can happen, you turn into a Mother Lurch too? Nah. We’re in short supply, but not without company. Hit me up if that does happen though. I’ll add a disclaimer to the recipe.

Lemon Almond Breakfast Bites | Twisted Tastes
Cheers!

-Holly
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

Lemon Almond Breakfast Bites

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

1 cup ground blanched almonds (almond meal)
1 lemon
1/3 cup sunflower seeds
1/4 cup wheat germ
1/4 tsp salt
2 tbsp chia seeds
2/3 cup oatmeal
1 cup honey

Directions

  1. Preheat oven to 350 degrees.
  2. Zest the lemon (grate the peel), and squeeze the juice out of it, removing the seeds.
  3. Combine all the ingredients in a microwave safe bowl and stir. Microwave the ingredients for 1 minute or until the honey mixes better. Stir again.
  4. Grease a mini-muffin pan with cooking spray, and press the mixture into the pan using a greased spoon (and your fingers when necessary).
  5. Bake in the preheated oven for 35 minutes. Once done, place on a cooling rack.
  6. Store in an air-tight container. Eat regularly.
Yields: 16 servings.

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