Mother’s Day Healthy Breakfast in Bed: Oatmeal Cookie Dough Smoothie & Gluten Free Chocolate Chip Muffins
This year, Mother’s Day is going to look very different for many families across the country. Ours is generally low key, and we stay home having a quiet day working in the garden or on home projects, but I know several friends who gather with families for church services and brunches, or go out to eat. When I was originally planning this post for a Mother’s Day brunch blog hop, I was thinking about what I would serve if my family came over. With the current state of the country, I decided to change my focus on creating a cozy, sweet, and healthy breakfast in bed for mom. In all honesty, Mother’s Day breakfast in bed will never happen in my house, not because my family doesn’t appreciate me or want to serve me, but because I get up around 5 am and there is no way any of them are going to be ready to make me breakfast when I am ready to eat. 😉 And if they were, I would probably have to get back in bed to have it delivered there. All that being said, I created this little fantasy breakfast in bed with two of my favorite heathy recipes to start my day: an oatmeal cookie dough smoothie and gluten free chocolate chip muffins. I am really excited to share these with you today, and invite you to check out all of the other brunch ideas linked at the bottom of this post. (This post contains affiliate links and I earn a small commission on qualifying purchases.)
Like I said, in our house, I get up early, so you will notice that the bed has been made in these photos. We are big believers in making our bed daily, and make sure it’s done each morning. I am asking you to exercise your willing suspension of disbelief here today. 😉
I am going to share each recipe in full recipe card form at the very bottom of this post for easy reference, but I also want to walk you through my process for each first.
Let’s start with the muffins first, since you can make those a day in advance.
Gluten Free Chocolate Chip Muffins
I actually adapted this recipe from an old one I created to make them gluten and dairy free, and I added a topping this time, and we all agreed they tasted better, but if you prefer to use real milk and whole wheat flour, I got ya covered here.
Ingredients & Supplies
As far as ingredients, you will need the following:
- rolled oats
- oat milk
- oat flour
- turbinado sugar
- unsweetened applesauce
- egg whites
- baking powder
- baking soda
- fine sea salt
- semi-sweet chocolate chips (these are my faves!)
As for supplies, you will need the following:
- muffin pan lined with papers or cooking spray OR
- silicone baking cups (I used these in fun shapes to create rose, star, and heart muffins to make it a little more special)
- cooking spray
These muffins are seriously SO easy to make! The only thing you really have to plan for is that you need to soak the oats in the oat milk for an hour. That helps the oaks absorb the moisture and give the muffins a great texture.
Preheat the oven to 400 degrees. After the oats are soaked, the oat flour, turbinado sugar, baking soda, baking powder, egg whites, applesauce, and sea salt all get thoroughly mixed in. Lastly, the chocolate chips are gently stirred in. Of course, you could use blueberries (to be honest, that would be my preference, but the rest of the family desires chocolate, so I make these for everyone else to eat as well.)
Place silicone baking cups on a baking sheet, and spray with cooking spray, or line your muffin pan with paper liners. Spoon the batter into the prepared baking cups a little more than 3/4 of the way full.
Mix together turbinado sugar and cinnamon for the topping. Turbinado sugar is perfect for this step because it has a grittier texture and larger scale, and tastes amazing!
Using a spoon, sprinkle it on the top of each muffin.
Bake in the oven for 20-25 minutes, until golden brown and sort of firm to the touch.
Allow them to cool for 15 minutes or longer before removing them from their cups. You can, of course, serve them warm, or the next day. They can be stored in a container with a loose lid for up to a week. If you want them to last a little longer, store in the refrigerator.
I placed mine in a cloth lined basket to serve. I just love how the roses especially turned out.
Oatmeal Cookie Dough Smoothie
Now let’s talk about that delicious smoothie! If you were around in February, I did a smoothie challenge where each day I created a new to me smoothie, using recipes I found or created. This was one that I created and a favorite of mine now.
Ingredients & Supplies Needed
For ingredients, you will need:
- oat milk
- frozen banana
- vanilla protein powder (this is the one I prefer after trying several)
- ice cubes
- raw fiber (I use this one)
- almond butter
- cinnamon & nutmeg
As for supplies, I use the Ninja blender which I love! Many friends rave about their Vitamix, but for a fraction of the price, I have been really happy with my Ninja. This is the particular model I have now as I was given the opportunity to upgrade, but you can find older just as efficient models here as well.
The other must-have supply for me when it comes to smoothies is a good reusable straw, whether that is stainless steel or silicone. I use a stainless one, but Wilder uses silicone because that’s safer for a young child.
The best part about smoothies is that you literally toss everything into a blender, and mix it and you’re done. I will say that I have a method to putting mine together so that butters don’t stick to the bottom, and I don’t make a mess with splashing liquids. I place all my large solids like fruit and ice in first, then I add liquid, then powders, then butter, and then spinach. I have found after much practice that this is the tried and true order of things.
With this particular smoothie, you may have to blend it a couple of times, because the dates and walnuts can be a little harder to blend. I usually give mine a minute in the Ninja, open it and check for chunks, and mix again as necessary. Now, typically, I just toss my straw into the cup I used to blend, but for my fantasy Mother’s Day brunch, I decided to get fancy and serve it in a vintage pink glass goblet. Etsy has SO many similar options like these, but if you prefer new, Amazon also has a lot of pink glass goblets. (I am in love with the detail on these!)
As you can see I sprinkled a little crumbled walnut on my smoothie just to give it a little flair. Any smoothie made with white and brown ingredients plus spinach looks uber un-appetizing, so sprinkling things on top helps. If only I had some champagne rose gold edible glitter on hand, I think that would have been perfect for this special day!
Make it Special for Mom
Now, here’s where the real fantasy of this whole situation comes into play…
To make it special, do you want to know what mom would really like with her breakfast in bed?
Perhaps a vase filled with some flowers cut fresh from the yard. We currently have azaleas in bloom, so that’s what I used, placing them in my favorite vase I scored last year on clearance from Anthropologie. (It’s no longer available, but I found this super cute one with a similar vibe on Amazon and these adorable birds at Anthro.)
Serve it on a beautiful vintage copper tray with cloth napkins to make it extra fancy. We’ve already discussed the basket for muffins and the beautiful pink goblet, but here is what mom really wants, especially quarantined mom….
PEACE & QUIET!
I added the beautiful gratitude journal that a best friend gave me for Christmas to this scene to signify that the gift, aside from breakfast in bed, is time alone to reflect, think, and write. I love to start and end my day with this journal, reminding myself of all there is to be grateful for during this hard season in life. It has space for all of the good things that have happened, all of the value I’ve brought to the world, as well as a chance to choose a focus for the day, and a positive thought to bring with me as I fall asleep. It’s truly been a blessing to me as I navigate life right now, and just finding that quiet peaceful time to reflect in a house filled with life is a gift. 🙂 If you truly want to make mom happy this Mother’s Day, just give her some time and space alone…. maybe take the kids out fora hike or walk and let her sit in quiet. (If anyone reading this wants to send the link to Chris, I would be forever grateful. 😉 )
You can find the detailed recipes from today’s post below, and be sure to find all of the links to everyone else’s delicious ideas under that. Thank you so much for hanging out with me today in my little Mother’s Day Quarantine Dream!
Gluten Free Chocolate Chip Muffins
- muffin pan or silicone muffin cups
- 1 cup rolled oats
- 1 cup oat milk
- 1 cup oat flour
- 1/2 cup turbinado sugar
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup semisweet chocolate chips optional, could also use blueberries
- 1/4 cup turbinado sugar for topping
- 1 tbsp cinnamon for topping
- Soak oats in oat milk for one hour.
- Preheat oven to 400 and prepare muffin pan with papers or cooking spray, or place silicone baking cups on a baking sheet, and spray those with cooking spray.
- Add all ingredients through salt and mix well by hand until thoroughly combined.
- Stir in chocolate chips.
- Spoon into muffin cups a little over 3/4 of the way.
- Mix together 1/4 c turbinado sugar and cinnamon and sprinkle onto all muffin tops.
- Bake for 20-25 minutes. remove and allow to cool in pan or cups for 15 minutes.
Oatmeal Cookie Dough Smoothie
- 1.5 cup oat milk
- 1/2 frozen banana
- 2 small dates
- 1 serving vanilla plant based protein powder
- 1 tbsp raw fiber
- 1 heaping tbsp almond butter
- 3 walnut halves
- 1 handful spinach
- dash cinnamon
- dash nutmeg
- 3 ice cubes
- Place all ingredients in the blender and blend until fully pureed. Make sure your dates and walnuts have been mixed in well and are not stuck to the bottom. You may have to run it through the blender a couple of times. Optional: sprinkle the top with your spices and crumbled walnuts.
14 Mother’s Day Brunch Recipes
Skinny Grapefruit Margaritas – Modern Glam // Herb Infused Simple Syrups & Cocktail Bar – My Sweet Savannah // Rosemary Grapefruit White Claw Spritzer – Art of Everyday Living // Healthy Breakfast in Bed – Cassie Bustamante