Whole oats, blueberries, and yogurt – these muffins are delicious and super nutritious. Here’s how to make them:

Ingredients:

1 cup unbleached flour 1 cup instant whole-grain hot cereal (such as Coach’s Oats) 2 teaspoons baking powder 1 teaspoon ground cinnamon ¾ cup sugar ½ cup applesauce ½ cup non-fat vanilla-flavored Greek-style yogurt 1 egg 1 teaspoon vanilla extract 2 cups fresh blueberries

Directions:

Preheat your oven to 400 degrees F (200 degrees C) and spray 12 muffin cups with cooking spray or use paper liners. Mix the flour, oats, baking powder, and cinnamon. In a separate bowl, stir sugar, applesauce, yogurt, egg, and vanilla extract. Combine the two mixtures and add blueberries to the batter. Fill the muffin cups 2/3 full with batter and bake for about 15 minutes. The muffins are ready to serve!

Packed with protein, these egg cups are easy to grab and go. Of course, you can change up the ingredients or add more vegetables.

Ingredients:

1 (30 ounces) package of frozen shredded hash brown potatoes, thawed 2 ½ teaspoons salt 1 teaspoon ground black pepper 2 ½ tablespoons olive oil ⅔ cup shredded cheddar cheese 12 eggs 2 tablespoons water 8 slices cooked bacon, crumbled, divided ¼ cup shredded cheddar cheese, divided

Directions:

Preheat your oven to 425 degrees F (220 degrees C) and grease 24 muffin cups. In a large bowl, mix together hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded cheddar cheese. Put the mixture into the muffin cups and shape it into nests with hollows in the middle. Bake until hash browns are brown around the edges and the cheese has melted. It should take no more than 15-18 minutes.

Then, reduce the temperature to 350 degrees F (175 degrees C). Whisk eggs and water in a bowl and season with salt and black pepper. Distribute the mixture between the nests; sprinkle with bacon crumbles and 1 teaspoon of cheese. Bake for about 13-16 minutes.

You can easily wrap these individually so you can grab them as you walk out the door. Trust us when we say they are much heartier than any other granola bar.

Ingredients:

2 cups rolled oats ¾ cup packed brown sugar ½ cup wheat germ ¾ teaspoon ground cinnamon 1 cup all-purpose flour ¾ cup raisins (optional) ¾ teaspoon salt ½ cup honey 1 egg, beaten ½ cup vegetable oil 2 teaspoons vanilla extract

Directions:

Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×13-inch baking pan. Mix the oats, brown sugar, wheat germ, cinnamon, flour, raisins, and salt. Make a well in the center, and pour the honey, egg, oil, and vanilla into it. Mix well with your hands and spread the mixture evenly into the pan. Bake for about 30-35 minutes until you see the golden edges. Do not allow the bars to cool completely before cutting them as they may be too hard. This is one of the easiest breakfasts to make!

These banana and peanut butter bars are soft and moist, so you better wrap them in waxed paper to make them easier to grab and go.

Ingredients:

1 ⅓ cup rolled oats ⅓ cup coarsely chopped dried figs ¼ cup coarsely chopped almonds ¼ cup sunflower seeds 1 cup mashed ripe bananas ⅓ cup smooth peanut butter 2 tablespoons honey 2 large egg whites ⅔ cup fresh blueberries 1 tablespoon flax seeds 1 tablespoon sunflower seeds

Directions:

Preheat oven to 350 degrees F (175 degrees C) and line an 8-inch square baking pan with parchment paper, leaving 1 inch of parchment hanging. Take a bowl and mix the oats, figs, almonds, and 1/4 cup sunflower seeds. In a saucepan, stir bananas, peanut butter, and honey over medium-low heat until the mixture melts. Then, remove from heat.

Whisk egg whites together until foamy, add the banana mixture, and whisk until you get a smooth texture. Then, add the oat mixture and combine. Put some blueberries into the batter and press the batter into the pan; add flax seeds and 1 tablespoon of sunflower seeds on top. Bake in the preheated for about 30 minutes and let cool completely before cutting.

These breakfasts are great because you can store some in the fridge for a week and freeze the rest for the following week.

Ingredients:

1 cup old-fashioned oats ½ cup peanut butter ½ cup ground flax seed ½ cup chocolate chips ⅓ cup honey 1 tablespoon chia seeds (optional) 1 teaspoon vanilla extract

Directions:

In a large bowl, combine the oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract. Cover and let the mixture chill in the refrigerator for 30 minutes. Then roll into twenty 1-inch diameter balls. It just doesn’t get any easier than that!

If you’re looking to cut out preservatives and additives, then these are perfect for you.

Ingredients:

cooking spray 2 cups rolled oats 1 cup whole wheat pastry flour ¼ cup flax seed meal 2 ½ teaspoons ground cinnamon ½ teaspoon sea salt 1 teaspoon baking soda 1 cup honey 2 egg whites 4 teaspoons almond butter ½ teaspoon vanilla extract 4 ounces semisweet chocolate chips (optional)

Directions:

Preheat oven to 325 degrees F (165 degrees C) and spray 2 baking sheets with cooking spray.

Take a large bowl and whisk together oats, pastry flour, flax meal, cinnamon, salt, and baking soda. Add honey, egg whites, almond butter, and vanilla extract to the oats mixture until you get a well-blended dough, then add some chocolate chips. Form 36 balls and place them on the baking sheets. Bake until lightly golden for about 8-10 minutes. Let cool for 10 minutes, lightly loosen each cookie from the baking sheet, and then cool for another 10 minutes.

These wraps are super easy to prepare, and you can always change them up by using whole wheat tortillas, alternative nut butter, and the fruit of your choice.

Ingredients:

4 teaspoons peanut butter 2 tablespoons honey ¼ cup shredded coconut ½ cup granola 1 banana, peeled and halved lengthwise 2 large whole wheat tortillas

Directions:

Mix the peanut butter and honey to form a smooth texture. Then, add the coconut and granola and stir well. Put an equal amount of the mixture over each tortilla, place the banana half in the center of a tortilla, and roll it up. Slice in half to serve. Voilá!

Ryan Reynolds, at the age of 46, deviated from his usual snarky social media persona to deliver a heartfelt tribute to his spouse, Blake Lively, on her 36th birthday. In a departure from his customary humorous jabs at his wife of nearly 11 years, he shared a series of photos of Lively, including numerous charming couple selfies, along with a sincere caption.

In one of the images, the mother of four was depicted donning a sheer lace minidress paired with a black bandeau top, suggesting a romantic beachside date night. Ryan Reynolds altered his tone to express that the only thing irrevocably “his” in the world was the love, appreciation, and awe he felt for his wife. He added that witnessing her life was something he couldn’t take for granted if he tried. He wished her a happy birthday and remarked that she was amazing.

In stark contrast to their past social media exchanges, particularly on their respective birthdays, fans were taken aback by the unusually genuine sentiment of Reynolds’s post. One fan reacted to the post with surprise, commenting that Reynolds might not have been well when he posted actual normal pictures.

This response likely alludes to a previous incident in 2017 when Ryan Reynolds cropped Lively out of her own birthday photo, prompting Lively to retaliate by sharing a photo of Ryan Gosling, a popular actor, on her husband’s birthday a few months later. The following year, Reynolds posted a series of photos capturing Lively’s surprised expressions.

In September 2020, after failing to post anything on Lively’s birthday, Reynolds posted a birthday tribute to his dog, which drew a playful response from Lively, who joked in the comments, “This is almost as sweet as the birthday post you did for me this year.”

Reynolds’s recent, unexpectedly sweet post stands in stark contrast to his usual online persona, prompting playful concern from his Instagram followers. One fan suggested humorously that Ryan was probably being forced to be nice by Blake because there was no other explanation, while another questioned if his account was hacked.

The duration of this unexpected Instagram truce remains uncertain, leaving fans curious about how Blake Lively will respond when Ryan Reynolds’s birthday arrives on October 23rd.