Creamy Raspberry Oatmeal

This Raspberry Oatmeal is deliciously creamy (thanks to a secret in cooking), and the fresh raspberries provide a welcome burst of berry flavor. Definitely a must-try breakfast!

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Raspberries are in season and this Raspberry Oatmeal is a great way to use them! The berries add the perfect sweetness to this healthy, delicious breakfast.

The key to achieving the perfect creaminess is adding the oats to the saucepan right along with the water, rather than waiting for it to boil.
The creamy aspect is so utterly delicious that you may have found your new favorite way to make oatmeal!

Can I use frozen raspberries?

I usually use fresh raspberries but frozen would work well too. The only main difference is that frozen berries will turn your oatmeal more red! 😁

Similar to our other oatmeal recipes, this raspberry oatmeal is ready in record time!

Check out other recipes like this…

Blueberry Oatmeal

Chocolate No-Bakes

Strawberries n’ Cream Oatmeal

Creamy Raspberry Oatmeal

This Raspberry Oatmeal is deliciously creamy (thanks to a secret in cooking), and the fresh raspberries provide a welcome burst of berry flavor. Definitely a must-try breakfast!

Prep Time: 2 minutes Cook Time: 5 minutes Total Time: 10 minutes

Author: the Inspired Whisk

Serves: 4

Ingredients

• 2 ½ cups Water
• dash of Salt
• 2 cups Old-fashioned oats
• 2 Tablespoons Maple syrup
• 1 cup fresh Raspberries

Instructions

1. In a medium saucepan, add the water, salt, and oats. Bring to a boil.
2. Stir in the maple syrup and raspberries.
3. Reduce heat and let oatmeal simmer for 4-5 minutes until cooked through, stirring occasionally. Serve.

Notes

• You can use either fresh or frozen raspberries, just keep in mind that frozen berries may turn your oatmeal more red.

NUTRITION FACTS

Serves: 4  Amount per serving: 1/4 of recipe Calories 345 Total Fat 5.6g Saturated Fat 1g Sodium 197mg Total Carbohydrate 62g Dietary Fiber 10g Total Sugars 7.4g Protein 14g

*These Nutrition facts were estimated using a nutrition calculator and may not be exact

WEEKLY BIBLE VERSE

Fathers, do not exasperate your children; instead, bring them up in the training and instruction of the Lord.

~Ephesians 6:4

If you decide to make this Creamy Raspberry Oatmeal please don’t forget to LEAVE A REVIEW!! Drop a comment below with your review or any questions you have! 💗 I always love hearing from you.

Fluffy Blueberry Pancakes

These Blueberry Pancakes are fluffy, soft, and perfectly scrumptious! With blueberries in every bite, these pancakes may easily become your go-to blueberry pancake recipe!

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Nothing like a stack of golden brown, thick, fluffy pancakes for breakfast. Not to mention when they’re bursting with juicy berries in every bite! Yummm.

Frozen or fresh berries? Both will work! The difference is that frozen berries will most likely turn the batter blue. I used frozen blueberries when I took these photos, thus the blue color! I think it’s rather pretty though. 😍

Browse other recipes like this…

Dutch Baby Pancake

Mint Chocolate Chip Pancakes

Protein Pumpkin Pancakes

Fluffy Blueberry Pancakes

These Blueberry Pancakes are fluffy, soft, and perfectly scrumptious! With blueberries in every bite, these pancakes may easily become your go-to blueberry pancake recipe!

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Author: the Inspired Whisk

Yields: approx. 12-14 pancakes

Ingredients

• 1½ cup all-purpose flour
• 1 Tablespoon granulated sugar
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cup buttermilk
• 1 large egg
• 3 tablespoons butter, melted, plus more for cooking
• ½ tsp vanilla extract
• 1 cup blueberries, frozen or fresh

Instructions

1. In a medium mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl whisk together the egg, buttermilk, butter, and vanilla extract. Add to the dry ingredients and stir with a rubber spatula until the ingredients are just incorporated. Fold in blueberries.
3. Add ½ Tbsp butter to a cast iron skillet (or griddle) and heat over medium heat. Pour about 1/3 cup of the batter onto the skillet to make a pancake. Cook for about 1 to 2 minutes, or until the edges begin to bubble, then flip the pancake and cook for an additional 1 to 2 minutes. Transfer the pancake to a plate.
4. Repeat with the remaining batter. Serve pancakes warm with butter and syrup, if desired.

Notes

• You can use either fresh or frozen blueberries, just keep in mind that frozen berries may give your batter a blue hint.

NUTRITION FACTS

WEEKLY BIBLE VERSE

The heavens declare the glory of God and the firmament shows the work of His hands.

~Pslam 19:1

If you decide to make these Blueberry Pancakes please don’t forget to LEAVE A REVIEW!! Drop a comment below with your review or any questions you have! 💗 I always love hearing from you.

Raisin Cinnamon Granola

This is a must-make granola recipe! The raisins and cinnamon make this granola toasty and sweet. Just the thing for a healthy breakfast!

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The amazing clusters of this Raisin Cinnamon Granola are irresistibly delicious! And it’s surprisingly simple to make. So much better than store-bought!

You can serve it with milk or yogurt for a quick, healthy breakfast. Add some fresh berries and a splash of maple syrup and boom; you’ve created something out of this world delish!

Yum! I’ll never be buying granola from the store again. 😉

Honey or Maple Syrup?

I’ve used both and can say that your granola will be perfectly sweet and crunchy either way! However, if you use maple syrup, it will crumble easier than if you use honey. Not to worry, you will still get some nice clusters!

Raisin Cinnamon Granola

This is a must-make granola recipe! The raisins and cinnamon make this granola toasty and sweet. Just the thing for a healthy breakfast!

Prep Time: 10 minutes Cook Time: 28 minutes Total Time: 38 minutes

Author: the Inspired Whisk

Yields: approx. 7 cups of granola

Ingredients

• 2 cups rolled oats
• 2 cups nuts, coarsely chopped*
• 1 tsp cinnamon
• ¼ cup coconut oil
• 1/3 cup honey*
• 1 teaspoon vanilla extract
• ¾ cup raisins

Instructions

1. Preheat oven to 300°F. Line an 11” x 17” baking sheet with parchment paper and set aside.
2. Combine the oats, nuts, and cinnamon in a large bowl.
3. Drizzle the coconut oil, honey, and vanilla over the dry ingredients. Stir very well until all the dry ingredients are completely coated. Pour onto your parchment-lined baking sheet and spread evenly into a 1-inch thick layer.
4. Bake for 25-28 minutes, until granola turns golden brown.
5.  Remove from the oven, sprinkle the raisins on top, and let the granola cool completely on the counter. (It will achieve that perfect crunchy crispness as it cools!)
6. Break the granola into pieces and enjoy! Store in an airtight container for up to two weeks.

Notes

• I typically use almonds, but pecans or walnuts will work great, too. You can chop the nuts or I like to pulse them several times in the food processor to get them into much smaller pieces.
• Maple syrup will work in place of the honey if necessary.
• Enjoy this granola either by the handful or with milk or yogurt! It’s delicious with fresh berries as well!

Yields: approx. 7 cups of granola

WEEKLY BIBLE VERSE

Come now, and let us reason together, saith the Lord: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool.

~Isaiah 1:18

If you make this Raisin Cinnamon Granola, please don’t forget to LEAVE A REVIEW!! Drop a comment below with your review or any questions you have! 💗 I love hearing from you.

Blueberry Oatmeal

This cozy, delicious blueberry oatmeal is the perfect way to start your day. Plus, it’s on the table within 10 minutes!! Talk about a quick, life-saver breakfast!

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Give oatmeal a fun twist with this tasty blueberry version. You’ll love it, especially if you’re an oatmeal-lover! 😁

Also, tomorrow is the Inspired Whisk’s ONE-YEAR BLOGIVERSARY!!! 🥳

This hearty, cozy blueberry oatmeal is the perfect way to start your day. What I love about it as how it’s both simple and delicious! Boil water, add everything else, cook, and EAT! (the ‘eat’ part is the best part)

What to top it with? Top a bowl of this oatmeal with a little brown sugar, milk, blueberries, a bit of maple syrup, or even just how it is!

Also, make sure to try this deeeelicious Strawberries n’ Cream oatmeal!

Browse our Breakfast page for more inspiration

Blueberry Oatmeal

This Blueberry Oatmeal is delicious, healthy, and on the table within 10 minutes!! Talk about a quick, life-saver breakfast!

Prep Time: 2 mins Cook Time: 6 mins Total Time: 8 minutes

Author: the Inspired Whisk

Serves: 4

Ingredients

• 2 ½ cups water
• 2 cups old-fashioned oats
• 2 Tbsp maple syrup
• 1 cup blueberries, frozen or fresh
• Dash of salt

Instructions

1. In a medium saucepan, bring water to a boil.
2. Once boiling, stir in oats, maple syrup, blueberries, and salt. Cook for about 5 minutes over medium heat, stirring occasionally. Serve.

Notes

• Use certified gluten-free oats for a gluten-free option.
• You can use milk instead of water if you prefer! I usually use water because it’s simpler and not as rich, but using milk still tastes great!

NUTRITION FACTS

Serves: 4 Amount per serving: 1/4 of recipe Calories 351 Total Fat 5.5g Saturated Fat 1g Sodium 197mg Total Carbohydrate 64g Dietary Fiber 9.2g Total Sugars 9.7g Protein 13g

WEEKLY BIBLE VERSE

Boast not thyself of to morrow; for thou knowest not what a day may bring forth.

Proverbs 27:1

If you decide to give this recipe a try, please don’t forget to LEAVE A REVIEW!! Drop a comment down below with your review or with any questions you have! 💗 I always love hearing from you.

Mama’s Banana Bread

This recipe offers a perfectly moist, completely scrumptious loaf of banana bread!! Smother each warm slice with a slab of butter and savor the pure deliciousness.

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Banana bread is always a good idea. And this recipe offers a perfectly moist, completely scrumptious loaf of banana bread!! Seriously the only recipe you’ll ever need.

Yes, I did originally post this recipe about a year ago… but I decided that the photos really just didn’t do this amazing banana bread justice.

And since most of us eat with our eyes first, photos are sooo important. So here we are with new photos and updated instructions. Enjoy!!!

Can you add nuts?

Yes, absolutely! Nuts can be a great addition. I would suggest folding in approx. 1/4 cup chopped nuts into the batter directly before pouring into greased loaf pan.

Mama’s Banana Bread

This recipe offers a perfectly moist, completely scrumptious loaf of banana bread!! Smother each warm slice with a slab of butter and savor the pure deliciousness.

Prep Time: 10 mins Cook Time: 55 mins Total Time: 1 hr 5 minutes

Author: The Inspired Whisk

Yields: 1 loaf

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup sugar
• 1/3 cup butter, softened
• 2 eggs
• 1/2 cup buttermilk
• 3 very ripe bananas, mashed

Instructions

1. Preheat oven to 325ºF. Grease a loaf pan and set aside.
2. In a small bowl stir together flour, baking soda, and salt. Set aside.
3. In a separate medium mixing bowl, beat sugar and butter with an electric mixer until light and fluffy. Beat in eggs, one at a time, scraping the sides of the bowl often. Add the buttermilk.
4. Alternately add the flour mixture and mashed banana to the creamed mixture, beating until smooth after each addition.
5. Pour into greased loaf pan. Bake in preheated oven for 50-60 minutes or until a wooden toothpick inserted near middle comes out clean.
6. Let cool, then slice and enjoy!

Notes

• Can I use regular milk rather than buttermilk? You can, although buttermilk helps achieve that wonderful moist bread.
• Can I use Frozen bananas? Yes! Thaw frozen bananas by removing from the freezer and thawing at room temperature for 2 hours, in the refrigerator overnight, or you can also defrost them in the microwave.

Nutritional Facts

Yields: 1 loaf Serves: Varies, approx 12 Amount per serving: 1 slice Calories 250 Total Fat 6.7g Saturated Fat 3.8g Cholesterol 41mg Sodium 316 mg Total Carbohydrate 44g Dietary Fiber  1.5g Total Sugars 20.9g Protein 4.6g

*These Nutrition facts were estimated using a nutrition calculator and may not be exact

WEEKLY BIBLE VERSE

But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith, Meekness, temperance: against such there is no law. ~Galatians 5:22-23

If you decide to give this recipe a try, please don’t forget to LEAVE A REVIEW!! Drop a comment down below with your review or with any questions you have! 💗 I love hearing from you.

Easy Blueberry Pop Tarts

These simple Blueberry Pop Tarts are so easy to put together. Filled with a sweet blueberry filling, these Pop Tarts are perfectly scrumptious!

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These Blueberry Pop Tarts are soo delicious! If you have a pie crust in your freezer or fridge, use it to make this! These do not disappoint. 😉

Using a store-bought pie crust, these couldn’t be any easier!! For a special twist, use homemade blueberry jam for the filling. 🤤

Don’t have blueberry jam? Have fun and change it up!

You can use a multitude of different jams if you don’t have blueberry. Strawberry, raspberry, etc.,.

Browse our Dessert page for more inspiration

Blueberry Pop Tarts

These simple Blueberry Pop Tarts are so easy to put together. Filled with a sweet blueberry filling, these Pop Tarts are perfectly scrumptious!

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30

Author: the Inspired Whisk

Yields: approx. 8 pop tarts

Ingredients

• 1 pie crust
• ½ cup blueberry jam
• ½ Tablespoon cornstarch
• 1 egg
• 1 tsp water

Icing ingredients

• ¾ cup powdered sugar
• 1 Tablespoon blueberry jam
• 1 Tablespoon milk

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. Roll out your pie dough on a lightly floured surface, then use a sharp knife to cut the dough into even squares or rectangles (I cut mine about 2.5” x 2.5” and used a square magnet as a guide haha). With remaining dough, knead together and roll it out again until it reaches about ¼ inch thick. Cut remaining squares and set them on the baking sheet.
3. For the pop tart filling: in a small bowl mix together blueberry jam and cornstarch until combined. Use a spoon to distribute the filling onto the center of half the squares. Cover with remaining pastry squares. Gently pinch the edges together, then use a fork to crimp the edges to double-seal.
4. Whisk the egg and teaspoon of water in a small bowl and brush over top of the pop tarts. Next, use a fork to poke some holes into the top of each pop tart.
5. Bake in preheated oven for 13-15 minutes until golden brown.
6. While the pop tarts are cooling, making the icing. Whisk all icing ingredients together in a small bowl and spread over each pop tart.

Notes

• Use this homemade blueberry jam if you’re feeling adventurous!
• You can change up the flavors of jam if you’d like. Strawberry, raspberry, and even peach would all be delicious.

NUTRITION FACTS

Yields: approx. 8 pop tarts  Amount per serving: 2 pop tarts Calories 169 Total Fat 13g Saturated Fat 5.5g Sodium 282mg Total Carbohydrate 61g Dietary Fiber 0g Total Sugars 36g Protein 3.9g

*These Nutrition facts were estimated using a nutrition calculator and may not be exact

WEEKLY BIBLE VERSE

A soft answer turneth away wrath: but grievous words stir up anger.

~Proverbs 15:1

If you decide to give this recipe a try, please don’t forget to LEAVE A REVIEW!! Drop a comment down below with your review or with any questions you have! 💗 I always love hearing from you.

Dutch Baby Pancake

This Dutch Puff (a.k.a. German Pancake) is a fun, delicious way to start your day!! Plus, it’s incredibly easy to throw together.

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It’s so satisfying to pull this Dutch Puff out of the oven. Something about the ultra-puffy edges that billow on top of each other is just sooo delicious!!

A big thanks to everyone who filled out the short survey I put out on Monday. Your input was so helpful!! 🥰

My little brother especially loves a slice of this Dutch Puff with fresh blueberries and drizzled with maple syrup. 🙃 Oh so yummy!

HOW TO SERVE

I like to cut this pancake into four pieces. Thennnn smear on a generous slab of butter, followed by maple syrup and fresh berries. Ahh, guys I’m serious. This is so amazing!!

Browse our Breakfast page for more inspiration

Dutch Puff Pancake

This Dutch Puff (a.k.a. German Pancake) is a fun, delicious way to start your day!! Plus, it’s incredibly easy to throw together.

Prep Time: 8 minutes Cook Time: 20 minutes Total Time: 28 minutes

Author: the Inspired Whisk

Serves: 4

Ingredients

• 2 Tbsp butter
• 3 large eggs
• 1 large egg white
• 1 cup milk
• 2/3 cup all-purpose flour
• 2 Tbsp granulated sugar
• 3 Tbsp orange juice
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

Instructions

1. Preheat oven to 425 degrees F. Put the 2 Tablespoons of butter into an oven-proof skillet and place in the oven to melt while it is preheating.
2. Meanwhile, in a mixing bowl, beat together the rest of the ingredients until smooth. Take the skillet out of the oven, swirling the butter around to coat the sides.
3. Pour the pancake batter into the skillet and return to the oven. Bake for 20 minutes. (It should be very puffy and golden. It’s okay if the center is slightly jiggly.) Serve with sprinkled powdered sugar, fresh berries, or syrup if desired.

Notes

• I use a 12-inch cast iron skillet, but you can use any skillet that is oven proof.
• I have never tried this with dairy-free milk, but I’m sure it would work. If you do please let me know how it turns out! Also, gluten-free flour would probably work just fine as well!

NUTRITION FACTS

Serves: 4 Amount per serving: 1/4 of recipe Calories 247 Total Fat 11g Saturated Fat 5.7g Sodium 142mg Total Carbohydrate 27g Dietary Fiber 0.8g Total Sugars 11g Protein 9.9g

*These Nutrition facts were estimated using a nutrition calculator and may not be exact

Adapted from a recipe from Down Home Cooking

WEEKLY BIBLE VERSE

Blessed is the man that trusteth in the Lord, and whose hope the Lord is. For he shall be as a tree planted by the waters, and that spreadeth out her roots by the river, and shall not see when heat cometh, but her leaf shall be green; and shall not be careful in the year of drought, neither shall cease from yielding fruit.

~Jeremiah 17:7-8

If you decide to give this recipe a try, please don’t forget to LEAVE A REVIEW!! Drop a comment down below with your review or with any questions you have! 💗 I always love hearing from you.

Strawberry Orange Smoothie

A sweet and refreshing Strawberry Orange Smoothie bursting with fruity flavor. The perfect way to start your day! Or just the thing for a quick, healthy snack.

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This Strawberry Orange Smoothie is both healthy and delicious, which is always a happy plus in any recipe! Enjoy it as a great breakfast or a quick morning/afternoon snack.

I hear “smoothie” and I come a’ running! 😄 Seriously though, aren’t smoothies amazing? They’re healthy (most of the time), delicious (a MUST), and soo quick and easy!! This smoothie meets all four of these requirements with flying colors.

Browse our Drinks and Smoothies page for more inspiration

Strawberry Orange Smoothie

A sweet and refreshing smoothie bursting with fruity flavor. The perfect way to start your day! Or just the thing for a quick, healthy snack.

Prep Time: 5 minutes Total Time: 5 minutes

Author: the Inspired Whisk

Serves: 1

Ingredients

• 1 cup orange juice
• 1/2 cup frozen strawberries (approx. 8 strawberries)
• 2 Tbsp plain Greek yogurt
• 1 Tbsp Maple Syrup
• dash of cinnamon

Instructions

1. Add all ingredients to a blender. Blend until completely smooth.
2. Pour into a glass and enjoy!

Notes

• If you don’t have maple syrup, you can use any other sweetener to taste. Honey or sugar will work fine.
• Feel free to add any whey protein or other protein powder if you’d like some extra protein to start your day!! I do that often. I especially like adding collagen peptides because the flavor doesn’t alter at all.

NUTRITION FACTS

Serves: 1 Calories 211 Total Fat 1.3g Saturated Fat 0.4g Sodium 15mg Total Carbohydrate 47g Dietary Fiber 2.5g Total Sugars 38g Protein 5.1g

*These Nutrition facts were estimated using a nutrition calculator and may not be exact

WEEKLY BIBLE VERSE

By whom we have redemption through his blood, even the forgiveness of sins, according to his rich grace:

~Ephesian 1:7

If you decide to give this recipe a try, please don’t forget to LEAVE A REVIEW!! Drop a comment down below with your review or with any questions you have! 💗 I always love hearing from you.

Lemon Blueberry Muffins 🍋🫐

These muffins are fluffy, moist, and positively bursting with vibrant fruity flavor! They’re very easy to put together and quite likely the best Lemon Blueberry Muffin you’ll ever make.

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I’m so excited to share this week’s recipe with you all! Also… HAPPY SPRING!!! I am elated that Spring has finally made its appearance. And what better way to celebrate Spring than with these marvelous muffins?! 🫐🍋 😋

And HOW is Easter less than a week away?! I can’t wait to celebrate Jesus’ magnificent victory over death when he arose on the third day!! What are your Easter plans? 😍

These Lemon Blueberry muffins are simply divine! They’re so delicious, especially with the sweet lemon glaze drizzled on top. They are guaranteed to please!! (a.k.a. become your new FAVORITE MUFFIN EVER, lol)

Being made with a mere 2 ingredients, the lemon glaze can’t get any better! The two ingredients are lemon juice and powdered sugar. *You can use bottled or fresh lemon juice, up to you.

Tips for making Lemon Blueberry Muffins:

Be careful not to over-mix your batter. This is why I like to use a rubber spatula rather than a hand mixer. Also, make sure to gently fold in the blueberries.

Both fresh and frozen blueberries work with this recipe. I experimented both ways and both were amazing. If using frozen blueberries be aware that the batter may have a purple tint. Also, if using frozen blueberries, don’t thaw your berries. Add them right to the batter frozen.

If you’re using a muffin pan with 12-cups, you’re going to have four empty cups. A tip is to put water (about 1 Tablespoon) in each empty cup. If you leave them empty, the muffins may burn faster.

Have fun and don’t stress it! These muffins really are surprisingly easy to make and the resulting Lemon Blueberry Muffins are to die for!!

Browse our Breakfast page for more inspiration

Lemon Blueberry Muffins

These muffins are fluffy, moist, and positively bursting with vibrant fruity flavor! They’re very easy to make and quite likely the best Lemon Blueberry Muffin you’ll ever make.

Prep Time: 14 minutes Cook Time: 20 minutes Total Time: 34 minutes

Author: the Inspired Whisk

Yields: 9 muffins

Ingredients

Muffins:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ⅓ cup avocado oil (or vegetable oil)
• 1 egg, room temp
• ⅓ cup milk
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 cup blueberries *fresh or frozen

Optional glaze:

• ½ —1 tablespoon lemon juice
• ½ cup powdered sugar

Instructions

1. Preheat the oven to 400 degrees F. Line a muffin pan with 9 liners and set aside.
2. For the muffins… in a large bowl mix together the flour, sugar, baking powder, and salt.
3. In a small bowl or liquid measuring cup add oil, egg, milk, lemon juice, and lemon zest and whisk to combine. Pour into flour mixture and mix just until batter is combined. Gently fold in blueberries.
4. Spoon batter into the prepared muffin cups and fill them to the top.
5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in pan for a few minutes, then transfer to a wire rack to finish cooling.
6. For the optional glaze… in a small bowl whisk together the lemon juice and powdered sugar until combined. Drizzle glaze over the cooled muffins.

Notes

• Both fresh and frozen blueberries work with this recipe. If using frozen blueberries the batter may have a purple tint, which is fine. Also, if using frozen blueberries, don’t thaw your berries. Add them right to the batter frozen.
• These muffins freeze well! Make a double batch and freeze the extras for later. You’ll be glad you did. (You know you will…yes, you.) Thaw them at room temperature.

NUTRITION FACTS

Serves: 9 Amount per serving: 1 muffin Calories 263 Total Fat 9.1g Saturated Fat 1.3g Sodium 209mg Total Carbohydrate 43g Dietary Fiber 1.1g Total Sugars 26g Protein 3.4g

*These Nutrition facts were estimated using a nutrition calculator and may not be exact

WEEKLY BIBLE VERSE

But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law.

~Galations 5:22-23

If you decide to give this recipe a try, please don’t forget to LEAVE A REVIEW!! Drop a comment down below with your review or with any questions you have! 💗 I always love hearing from you.