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Better Breakfast Month With QVC

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Chocolate-Banana Breakfast Smoothie 

David’s Insider Tip: “Get the blender out—and gather all the non-perishable ingredients—the night before. I used oat milk to make this smoothie extra nutritious, but feel free to use whatever you have on hand.”



·         2 bananas, peeled and cut into quarters

·         1-1/2 cups oat milk

·         2 Tbsp  cocoa powder, unsweetened

·         2 Tbsp whey protein powder

·         3 Tbsp almond butter, creamy

·         2 Tbsp honey

·         1/3 cup low-fat granola

·         1 cup ice



1.       Add all of the ingredients into a blender and blend until smooth; serve cold.



 Cranberry Honey Nut Granola

David’s Insider Tip: “Your family will love this granola and you can feel good about making it (over the weekend). The nuts, dried fruit, and oats are good for growing bodies and this recipe is low in sugar.”




·         2-3/4 cups old-fashioned rolled oats

·         1 cup almonds, sliced

·         1 cup pecans, halved

·         1 cup coconut, shredded

·         1/3 cup brown sugar

·         1/2 cup honey

·         3 oz unsalted butter

·         1-1/2 tsp ground cinnamon

·         1/4 tsp ground nutmeg

·         1 tsp vanilla extract

·         1-1/4 cups sweetened dried cranberries




1.       Place the oven rack in the bottom of the oven and preheat to 350°F. Line a baking sheet with parchment paper. Set aside.

2.       Combine the oats, almonds, pecans, and coconut in a large bowl. Set aside.

3.       Combine the brown sugar, honey, butter, cinnamon, nutmeg, and vanilla in a sauce pan. Cook over medium heat until the butter is melted and the sugar is dissolved. Pour the liquid over the oat and nut mixture and stir to coat. Spread the mixture out evenly onto the prepared baking sheet.

4.       Bake until crispy, toasted, and light golden brown, about 25-30 minutes. Stir the granola twice during the baking process to ensure even browning.

5.       Remove the pan from the oven and add the cranberries. Toss to distribute evenly. Let the mixture cool for 15 minutes then break it into chunks. Cool completely.


Banana Crunch Muffins

David’s Insider Tip: “If you use just one 6-or 12-cup muffin pan, you’ll have batter leftover. Consider freezing the excess in an air-tight container for next week’s breakfast or a tasty weekend brunch.”


·         2 cups all-purpose flour

·         1 cup whole-wheat flour

·         2 cups white sugar

·         2 tsp baking powder

·         1 tsp baking soda

·         1 tsp salt

·         2 eggs, lightly beaten

·         3/4 cup milk

·         2 tsp vanilla extract

·         1 cup blended oil

·         3 very ripe bananas, mashed

·         1 cup granola

·         1 cup coconut, shredded

·         1/2 cup banana chips, crushed



1.       Preheat the oven to 350°F. Line a 12- or 6-cup muffin pan with paper liners.

2.       Mix the flours, sugar, baking powder, baking soda, and salt together in a large bowl. Then, mix in the eggs, milk, vanilla, and oil until evenly incorporated. Next, fold in the mashed bananas, granola, and coconut.

3.       Scoop the mixture into the prepared muffin cups. Sprinkle with banana chips.

4.       Bake for 25 minutes in the preheated oven, or until a knife inserted in the center of each muffin comes out clean.



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