BHG Delish Dish

Stirring Up Ideas In The Kitchen

healthy breakfast

Hi, Delish Dish readers! My name is Stephanie and I am so thrilled to be here sharing a fabulous recipe with you today. I am a wife and mama to 4 little ones, with baby #5 coming this fall! Baking is my passion, and I love sharing easy, fun, scrumptious recipes that the whole family will rave over. I’d love to have you visit me on my blog Back for Seconds, and check out my brand new cookbook Brownies, Blondies, and Bars!

When I was invited to share a BHG recipe with you, I had a pretty tough job of trying to narrow it down to just one. But when I came across this recipe for Slow Toasted Granola, I knew this was the winner! I love granola but have never tried making it in a slow cooker, and I was curious!

I wondered if it would be soggy or if it would turn out more like oatmeal than granola. Boy, was I pleasantly surprised! This Slow Toasted Granola is absolutely perfect! It gets nice and toasty and crunchy just like when you make it in the oven! The major draw to this recipe for me, is that I didn’t have to turn on my oven. Besides being really hot outside, I have this weird pregnancy aversion to the smell of the oven being on. I know that sounds super strange, but I can’t help it, haha! I really love my slow cooker these days!

I did everything exactly as explained in the original recipe. The only tweaks I made were for the add ins. Instead of the sunflower seeds and raisins, I added white chocolate chips and dried cranberries. My entire family loved this granola! I am so happy I found this recipe and can’t wait to try other flavor variations.

Thank you so much for allowing me to share this recipe with you today! I hope you give it a try and enjoy it as much as my family and I did! I hope you’ll visit me on Back for Seconds and find even more recipes to try!


Hi All. It’s Hali, associate food editor with BHG, writing to you about one of my greatest loves — breakfast. My affection for the morning meal includes everything from simple buttered toast, to an all-out cheesy, meaty, eggy extravaganza that has to include pancakes. Naturally, a meal like this isn’t always the healthiest. That’s where one of our newest magazines, Eat Well, Lose Weight, comes in. It’s brimming with gorgeous photos of delicious recipes that are about balanced eating without sacrificing flavor. Given my proclivities for breakfast, I headed straight to the breakfast section and fell in love with Banana Pancakes with Chocolate Bits and Raspberries.

With a title like that how could you say no? Skimming down the ingredient list I noticed that all the good stuff was present. Mashed ripe bananas? Check! Chocolate? Check, check! The process is simple too. You mix your dry ingredients; you mix your wet ingredients (including the ripe banana). Then combine wet and dry, and fold in the chocolate. You get a rather lumpy batter, so fight the desire to keep mixing, lest you find yourself with a tough pancake. Cook the pancakes on a hot griddle for about 2 minutes, each side, until they are golden.

That’ll put breakfast on the table in 25 minutes. I had these pancakes with a swipe of butter, a drizzle of maple syrup, and a handful of fresh raspberries. Which goes to show you, no matter what, you can still manage to make breakfast a little decadent if you have to. Get the recipe here.

Love pancakes with all the fixin’s? Check out more of our favorite pancake recipes. Want more tasty (and healthy) breakfast recipes? Download a digital copy of Eat Well, Lost Weight magazine.


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