Make waffles even tastier with cocoa powder and dark chocolate. This fun treat makes breakfast feel more like dessert when topped with whipped cream, chocolate syrup and a cherry.
Author:Krush Digital
Ingredients
2 packages Shawnee Mills Buttermilk Pancake and Waffle Mix
4 tablespoons Bedré
2 tablespoons granulated sugar
2 cups Braums milk
1 teaspoon Griffins Vanilla
1/4 cup canola oil or melted butter
4 ounce Bedrés Melting Dark Chocolate Wafers
Braums Whipped Light Cream
Bedrés Dark Chocolate Premium Sauce
Maraschino cherries
In a large bowl, stir together waffle mix, made from Bedré’s Melting Chocolate wafers and sugar.
Add milk, eggs, vanilla and oil or butter, and stir until combined. Fold 1 cup of Bedré’s Melting Chocolate Wafers into the waffle mixture.
Heat waffle iron. Pour mixture into waffle iron, filling to edges. Cook until waffle is set in the center and slightly crisp on the edges.
Top each waffle with Braums whipped cream, chocolate syrup, add some more Bedré wafers and a maraschino cherry (or any fruit of your choosing).
Sometimes, the best adventures happen right at your kitchen table. We all have those mornings where we want something that feels indulgent but fuels us for the day ahead. This isn’t just breakfast; it’s a vibrant, green-powered launchpad for whatever your day holds.
This recipe is proof that “eating your greens” doesn’t have to be a chore. In fact, when you blend crisp, local spinach with creamy yogurt and ripe bananas, it transforms into a lush, velvety base that’s practically begging for toppings. It’s a creative canvas for flavors, textures, and a whole lot of Oklahoma goodness.
We love this Fresh Start Smoothie Bowl because it’s customizable, quick, and packed with ingredients from makers who pour their heart into their craft. Whether you’re powering up for a workout or just looking for a brighter start to your weekday, this bowl delivers big on flavor and local pride.
Why this bowl is a game-changer
Forget boring toast. This smoothie bowl is about texture, color, and that satisfying crunch.
The creaminess. Using French-style yogurt gives it a luxurious texture that feels more like dessert than health food.
Hidden veggies. You get a full serving of fresh spinach without even tasting it—the perfect “hack” for picky eaters (or adults who just want more nutrients).
The crunch factor. Topping it with fresh pecans and fruit adds that essential bite that drinking a smoothie through a straw just can’t match.
Totally yours. It’s an invitation to experiment. Swap the fruit, change the nut butter, make it your own masterpiece.
Ingredients
Scissortail Farms Spinach. Grown in Tulsa using hydroponic technology, Scissortail Farms spinach is incredibly fresh, crisp, and clean. It goes from their greenhouse to your grocery store quickly, keeping all that vibrant nutrition intact.
Amélia Natural French-Style Plain Yogurt. Crafted in Nowata, Amélia Creamery makes artisan yogurt that is thick, creamy, and undeniably rich.
Cheatwood’s Pure Raw Honey. Sweetness straight from nature. Cheatwood’s honey adds a gentle floral note that ties all the fruit flavors together.
Hiland Skim Milk. Produced by local dairy farmers, skim milk from Hiland Dairy ensures your smoothie blends perfectly while keeping it light.
Miller Pecan Co. Chopped Pecans. A sprinkle of local pecans from Miller Pecan Co. adds a buttery crunch and a dose of healthy fats that keeps you fuller, longer.
Rainbow Nut Butter. Based in Coweta, Rainbow Nut Butter isn’t your average peanut butter. A swirl of their nut butter, rich with texture and flavor, adds a savory, protein-packed finish that looks as good as it tastes.
This recipe’s must-haves
A high-powered blender is your best ally here. It ensures the spinach is completely pulverized so you get a smooth, vibrant green base without any leafy bits.
A wide, shallow bowl is better than a deep one. It gives you more surface area for the fun part (the toppings).
A silicone spatula helps you scrape every last drop of that green goodness out of the blender pitcher.
How to make the Fresh Start Smoothie Bowl
Get your green on. Start by adding the Hiland Skim Milk and Scissortail Farms Spinach to your blender. Blending the greens and liquid first is a pro move. It ensures the leafy greens are fully liquefied before you add the thicker ingredients, guaranteeing a silky smooth texture.
Thicken it up. Add the frozen banana chunks and that drizzle of Cheatwood’s Honey. Blend until the mixture is thick and frosty. Then, add the Amélia yogurt and blend just until fully incorporated. You want to keep it thick, so don’t over-blend at this stage.
The fun part. garnish and serve. Pour the mixture into your favorite bowl and then unleash your inner food stylist. Arrange your sliced fresh fruit on top: strawberries, kiwi, or mango add a pop of color against the green. Sprinkle generously with Miller Pecan Co. chopped pecans for crunch.
The final touch. Finish with a generous swirl of Rainbow Nut Butter. Whether you choose their classic peanut butter or an almond variety, that ribbon of nutty richness is the perfect contrast to the cold, sweet smoothie.
Pro Tips
Prep ahead. Peel and chop your bananas before freezing them. Store them in a freezer-safe bag so they are ready to grab and go.
Texture control. Resist adding too much extra liquid, or your bowl will turn into soup. Use the blender tamper or stop and scrape down the sides to make sure you get the texture you’re going for.
Sweetness level. If your banana is very ripe (brown spots are good!), you might not need as much honey. Taste as you go!
Variations
Berry blast: Swap the spinach for frozen berries if you’re craving something pink and tart, but keep the yogurt base for creaminess.
Protein power: Add a scoop of your favorite vanilla protein powder or a tablespoon of chia seeds for an extra boost after the gym.
Tropical twist: Use frozen mango or pineapple instead of banana, and top with toasted coconut flakes.
FAQs
Can I use fresh bananas? You can, but the texture will be thinner. Frozen fruit is the secret to that scoopable, ice-cream-like consistency.
Can I make this ahead of time? Smoothie bowls are best enjoyed right away. If you try to save it, it will melt and lose that luscious texture. However, you can measure out your spinach and fruit into freezer bags for easy prep.
Is French-style yogurt different? Yes! Amélia’s French-style yogurt is set directly in the pot, giving it a unique, firm texture and a mild, less tangy flavor that works perfectly in this sweet application.
More Made In Oklahoma local breakfast ideas
Peanut Butter and Jelly Overnight Oats. Who says PB&J is just for lunch? This recipe brings that nostalgic flavor combo to your morning routine with zero stress. It’s packed with local stars like Braums Whole Milk, Amélia French-Style Yogurt, Roark Acres Honey, and Garden Club Strawberry Jam.
Granola Parfaits. We love layering crisp granola with Hiland Vanilla Yogurt and a sweet, fruity surprise—fresh berries mixed with Garden Club Preserves. It feels like a “guilty pleasure” dessert, but it’s the perfect fuel to kickstart your day.
Fruity Smoothies. Sometimes you just need to sip your sunshine. These smoothies are fully customizable with your favorite frozen fruits, but the real magic comes from the local base: Hiland Vanilla Yogurt, a splash of deVine Water, and a drizzle of Roark Acres Honey. They’re refreshing, nutritious, and ready in seconds.
Fruit smoothies are fun to make, nutritious and a good start to the morning. They also make a nice afternoon pick me up.
Author:Krush Digital
Ingredients
1 cup sliced frozen banana
2 tablespoons Roark Acres Honey
1 cup Dairy Pure Whole Milk
1/2 cup Hiland Vanilla Yogurt
2 cups frozen strawberries, peaches, blackberries, mango, or blueberries
1/2 cup Devine Water
Drop the bananas and honey into the blender. Add the milk and pulse. Add the yogurt and fruits, and pulse adding water to adjust the consistency.
Tip: If you are freezing your own fruits you may want to try pre-portioning the washed fruits into sandwich baggies and flattening them on a sheet tray in the freezer.
Try these biscuits and gravy with an extra punch of flavor from garlic and cheese. The unique gravy gets its addition of flavor from No Man’s Land Beef Jerky. It’s a fun recipe worth giving a try!
Author:Krush Digital
Ingredients
2 packages Shawnee Mills Biscuit Mix
1 cup Hiland Whole Milk
1 cup shredded cheddar cheese
1/4 tablespoon granulated garlic
1 ounce No Mans Land Beef Jerky, chopped fine
1 package Shawnee Mills Cream Gravy Mix
2 cups water
For the biscuits, prepare according to a recipe on the Shawnee Mills packaging for ‘garlic cheese version.’
Gravy.
Gravy :-
The trick to this wonderful gravy is reducing the jerky to workable pieces. Cut strips the length of the jerky first, then cut across the grain.
Add the cut jerky to 1 1/2 cups water, and bring to a boil. Combine the gravy mix with the remaining 1/2 cup water, and whisk in after the water has come to a boil.
These parfaits are as pretty to look at as they are to eat. A parfait is a nice change from everyday cereal, plus it’s a good way to get in whole grains, fruit and fiber to start the day.
Author:Krush Digital
Ingredients
To make granola:
4 tablespoons Griffins Original Syrup
4 tablespoons vegetable oil
1 teaspoon Griffins Vanilla
1 cup old-fashioned rolled oats
1/2 cup Miller Pecan Co. pecan halves or sliced almonds
1/2 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup mixed dried fruit, diced
1/2 cup dried cranberries
To Make Parfait:
2 cups plain Hiland Greek yogurt
2 cups fresh berries
4 tablespoons Roark Acres Honey
To make granola:
Combine syrup, vegetable oil and vanilla in a small bowl. Heat on high in microwave for 1 minute, stirring halfway through.
In a medium bowl, combine oats, nuts, brown sugar, salt, cinnamon and dried fruit. Pour the syrup mixture into the oat mixture, stirring to combine. Pour mixture onto a rimmed cookie sheet or roasting pan.
In a preheated 350-degree oven, bake for 30 to 35 minutes, turning halfway through, until lightly browned. Turn out onto a sheet of aluminum foil, and cool completely.
To make parfait :-
To make four parfaits, in a glass or ramekin, spoon in 2 tbsps yogurt. Spoon 2 tbsp granola on top of yogurt. Spoon fruit on top of granola. Drizzle honey on top of each parfait.
Serving them for breakfast almost feels like a guilty pleasure with yogurt parfaits as sweet and delicious as these. A layer of jam combined with fruit makes these parfaits special.
Author:Krush Digital
Ingredients
8 Half Pint Jars and Lids
2 cups fresh strawberries
1 cup fresh blackberriesmor blueberries
1/2 cup Garden Club jam or jelly
1 container Hiland Vanilla Yogurt
2 cups granola
Gently wash and combine the berries and jam, mixing to cover.
Making layers in the jars, place 2 heaping spoons of the berries then 1/2 cup yogurt and 2 tbsps of the granola into layers.
Once all the jars have been filled, repeat the process filling them.
The best way to add some creative magic to Christmas morning!
Author:Krush Digital
Ingredients
1 package Shawnee Mills Pizza Crust Mix
1/2 cup hot water
1/2 cup Hiland Sour Cream
Head Country All-Purpose Championship Seasoning to taste
1 (2 oz) jar diced pimento, drained
4 ounce Bar-S Deli Style Sliced Ham, chopped
4 slices Bar-S Thick Sliced Bacon, cooked and crumbled
2 cups shredded cheddar cheese
4 Hansens eggs
Make the pizza mix according to package directions. Divide it equally into four pieces, and roll out into thin ovals. Allow for rising of the dough while preparing the other ingredients.
In a small bowl mix together the sour cream, seasoning and pimento. Spread onto pizzas. Add ham and bacon, then top with cheese. Place the pizzas into a 375-degree oven for about 10 minutes.
Remove from oven, and crack an egg onto the top of each pizza. Return to oven for an additional 5 minutes.
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